KR101210467B1 - Preparation method for cereal flakes comprising cornus officinalis - Google Patents

Abstract

The present invention relates to a manufacturing method of cereal fur flakes containing a large amount of cornus oil without affecting the physical properties or quality of the cereal furlake, obtains the roasting effect with partial gelatinization by dry extrusion using the grain itself moisture. It is already extruded and added to gelatinized grains to go through kneading, molding and baking, and a method of controlling moisture by forming a dough having high moisture content through two compressions and baking.

Description

Preparation method for cereal flakes comprising cornus officinalis

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing cereal fur flakes, and more particularly to a method for producing cereal flakes containing cornus oil.

Cornus ( Cornus) officinalis sieb meat Zucc ) is a medicinal plant belonging to the Cornus or Dogwood family, and its origin is China and Korea, and about 30% of Korea is produced in Gurye-gun, Jeonnam.

Cornus milk is harvested from aged fruit to remove seeds, dried with sun-dried flesh, strong sour medicinal herb, and it is prescribed to dizziness, vulgaris, and frequent urination as a tonic. In addition, according to the agreement, Cornus milk is excellent in maintaining the energy by reinforcing the kidneys of the kidneys and enriching the essence of men. Domestic research includes the components of cornus milk, pharmacological action, antidiabetic effect, immunomodulatory effect.

Prior arts utilizing the functionality of cornus lactation include Korean Patent Publication No. 2002-85401 for the prevention of male reproductive function, Japanese Patent Publication No. 2003-128571 for the treatment of diabetes mellitus, and Korean Patent Publication for the suppression of side effects of chemotherapy. 2004-757, Korean Patent Publication No. 2004-1699 for the activation of brain function and the treatment of cerebrovascular disease, and Korean Patent Publication No. 2006-16551 for alcoholic liver fibrosis prevention. However, as for patents related to cornus oil, Korea Patent Publication No. 2001-16491 and Korean Patent Publication No. 2008-90983 relating to health foods or supplements that utilize such functionalities are intended to be consumed in various daily food forms. Technologies were hard to find, and were used primarily in tea and liquor in the private sector.

Meanwhile, cereal puree, which has been spotlighted as a simple breakfast substitute, has been attempted to provide various functionalities such as supplementing dietary fiber, DHA, or adding natural fruits or whole grains, beyond simple calories and nutritional supplements. However, the present invention was completed while studying a method of manufacturing cereal fur rake to utilize cornus milk, considering that it has never been used to enhance the functionality of cereal fur flakes.

The present invention provides a method for producing a cereal puree containing a large amount of cornus oil without affecting the physical properties or quality of the cereal puree.

The method for producing a cornus oil-containing cereal fur rake of the present invention comprises the steps of: extruding whole grains having a water content of 13 to 16% or grain particles ground to a size of 2 to 8 mm; Grinding the extruded grain extrudate; Preparing a dough having a water content of 35 to 45 wt% by kneading while adding water to the dough composition including the crushed grain extrudates and cornus powder; Manufacturing the pellet by cutting the dough after passing through the first pressing roller; Passing the pellets through a secondary pressing roller to form a furlake; And baking the molded flakes at 120 to 150 ° C. for 5 to 20 minutes.

In the manufacturing method of the cornus oil-containing cereal fur rake of the present invention, the interval between the primary pressing roller is 3 ~ 8 mm, the interval between the secondary pressing roller is characterized in that 0.2 ~ 2 mm.

In the production method of the cornus oil-containing cereal fur rake of the present invention, the temperature of the secondary pressing roller is characterized in that 80 ~ 110 ℃.

The manufacturing method of the cornus oil-containing cereal fur rake of the present invention is characterized by mixing 1 to 5 parts by weight of cornus powder having an average particle size of 0.2 to 1 mm with respect to 100 parts by weight of the dough composition.

In the manufacturing method of cornus milk-containing cereal fur rake of the present invention, the cornus milk powder is characterized in that it is coated with a polysaccharide.

The manufacturing method of the cornus oil-containing cereal fur rake of the present invention is further mixed with at least one squeezing liquid or extract liquid selected from a mulberry liquid, Schisandra chinensis and Bokbunja liquid to the dough composition, the mixing ratio of the press It is characterized in that the liquid or extract 2 to 5 parts by weight.

The present invention provides a method for producing a cereal puree containing a large amount of cornus oil without affecting the physical properties or quality of the cereal puree.

In addition, by providing a method of preparing a formulation of easily ingested cereal puree which is mainly used in the herbal medicine or folk remedies of the present invention, and its application range is limited to a health functional food of a specific formulation such as extract or pill, While making it easier for the general public to consume cornus oil, it can also contribute to farm income by increasing the consumption of cornus milk.

1 is a flowchart illustrating one embodiment of a method of manufacturing a conventional cereal fur flake.
Figure 2 is a flow chart showing one embodiment of a method of manufacturing a cereal fur rake of the present invention.

1 is a flowchart illustrating a method of manufacturing a conventional cereal puree, the conventional method of manufacturing a cereal puree is a step of grinding the grain into a predetermined size, for example 50 to 250 mesh (S11), the water to the crushed grains Adding and adjusting the water content to 25 to 50% by weight, followed by kneading (S12), extruding grain dough (S13), cutting the extruded and expanded grains into a predetermined size (S14), and cutting the expanded Compressing the grains to form a flake shape (S15), coating the flake-shaped cereals with a coating agent containing sugars, fats and oils (S16), and drying the moisture by smelting the coated cereal flakes (S17). ) In the conventional manufacturing method of the cereal puree flakes, the step of coating with a coating agent (S16) or the step of adding water to the crushed grains when trying to add a functional ingredient for strengthening flavor or nutrition, for example the present invention (S16) Must be added to S12).

In contrast, the method of manufacturing cereal fur rake of the present invention is firstly obtained by roasting grain dough with partial gelatinization by dry extrusion using the grains' own moisture instead of wet gelatinizing the whole grain starch. Is not extruded together with grains, but is added to the already extruded grains, followed by kneading, molding and baking. Third, the water content is not formed by cutting, compressing, or cutting extrudates having a low moisture content in a relatively fast time. This high dough is molded by two compressions and is a manufacturing method of controlling moisture through baking.

Figure 2 is a flow chart illustrating a method of manufacturing a cereal fur rake of the present invention will be described in detail.

First, grains such as brown rice, barley, oats, and wheat should not be kneaded by adding water separately to whole grains or grains of large grains such as corn or frost. The grain dried to 16% by weight is directly injected into the extruder, and the surface of the grain is roasted by the high temperature of the extruder and extruded so as to have a baked grain taste saved (S21). If the moisture content exceeds 16%, especially when the dough is adjusted to 25% or more by adding water, the starch particles of the grain may swell and alpha may be easily formed, but the heat of the extruder may cause moisture. It is mainly used to evaporate the grains, which makes it difficult to give the grain a baked taste, and the expanded water extrudates from the extruder still have a high moisture content, which necessitates an additional drying process, especially in which lactation is used for drying. In this case, there is a problem in that the fat content of the cereal product is increased, or the trans fat generated in the high temperature oil for lactose treatment is transferred to the cereal product. If the moisture content of the grain is less than 13%, the grain surface may burn or burn in the extrusion machine, which is undesirable. More preferably, the moisture content of the grains fed into the extruder is preferably adjusted to 14 to 15%. The extrusion is heat treatment while the grain particles introduced through the hopper is crushed and mixed by a screw warmed to 130 ~ 220 ℃ in the extruder, it is preferable to incorporate a heater in the screw to increase the temperature inside the extruder. . When the heater is installed in the barrel of the extruder, a heat insulating material must be separately provided to the outside of the extruder, and heat transfer to the grain inside the extruder is difficult. The temperature of the screw is adjusted to 130 to 220 ° C, preferably 140 to 200 ° C, more preferably 150 to 170 ° C. If the screw temperature is lower than the lower limit, it is difficult to give the grain grain baked while alpha-graining the grain particles, and if the upper limit is exceeded, the grain surface contacting the screw may be burnt or burnt. Grain extrudate exiting the extruder has a moisture content of 6 to 10%.

Next, the grain extrudate discharged from the extruder is crushed through a grinder (S22). In the extruder, the grain extrudate is swelled and discharged for a long time, so that the grain extrudates are cut to a suitable size and then ground. The pulverized grain extrudate is kneaded while adding water together with the other dough composition raw materials, so it is not necessary to pulverize, but it is sufficient to pulverize to an average particle size of 0.05 to 5 mm.

Next, kneading while adding water to the dough composition including the crushed grain extrudates and cornus oil to prepare a dough having a moisture content of 35 to 45% by weight (S23).

The dough composition is a constituent material of the dough excluding water, the grain extrudate content of more than 40 parts by weight, preferably 50 to 80 parts by weight, more preferably 55 to 70 parts by weight based on 100 parts by weight of the dough composition do. In the present invention, the grain is used to include grains such as corn, wheat, barley, rice, oats, as well as soybeans such as frost, white, black.

The cornus oil powder is contained in an amount of 1 to 5 parts by weight based on 100 parts by weight of the dough composition.

In general, in the case of using a functional plant material containing a large amount of phytochemical, the extract prepared by various extraction methods such as hot water, alcohol, organic solvent extraction or supercritical extraction is often used. The dried dry flesh is pulverized, more preferably a powder coated with polysaccharide. The reason why polysaccharide-coated cornus oil powder is preferred is that when extracting cornus fruit is used, or when the cornus oil powder is used in a large amount or when the powder particles are fine, gallic acid, succinic acid, malonic acid, Due to high organic acid content such as malic acid and low pH, it is difficult to produce pellets and primary molds by primary compression because of the acidification of the dough during the production of dough. This may result in reduced or cracked or broken molded pellets or flakes, but in coated cornus powder, the coating may form a barrier between the cornus powder and the dough to eliminate or attenuate the problem. .

As the polysaccharide used for coating the cornus powder, the polysaccharide may be selected from plant gums, bacteria and algae polysaccharides. For example, polysaccharides include alginate, alginic acid, pectin, pectinic acid, pectinate, pectinate, polygalacuronic acid, carrageenan, crosslinkable cellulose or derivatives thereof, xanthan gum, agar, crosslinkable starch, guar Gum, gellan gum and the like can be used. These polysaccharides can also be used in combination of one or more for cornus powder coating. The polysaccharide for the coating is used 0.1 to 5 parts by weight based on 10 0 parts by weight of cornus oil powder by weight. If it is less than the lower limit, the coating of the cornus powder may be insufficient, and even if the upper limit is exceeded, the improvement of the coating effect may not be expected more, but the flavor of the cornus powder may be reduced.

At this time, the cornus powder or coated cornus powder is preferably an average particle size of 0.2 ~ 1 mm. When the average particle size is less than the lower limit, the cornelic acid particles added to the cereal fur flakes are difficult to be visually distinguished and recognized in the fur flakes formed by the grain raw material, and acidification of the dough may occur by reacting with the water added during dough production. In addition, when the average particle size exceeds the upper limit, the ratio of cornus oil particles in the dough is not fixed and released, thereby increasing the rate of release.

In addition, the dough composition, it is preferable that any one or more of the squeezed liquid or extract selected from a mulberry liquid, Schisandra chinensis liquid and bokbunja liquid containing 2 to 10 parts by weight of the squeezed liquid or extract solution with respect to 10 parts by weight of cornus oil. When only cornus oil powder is added to the dough composition, the cornus oil powder is not suitable for the remaining base material, for example, grains and sugars, and may have heterogeneous sourness and weak, bitter and bitter taste. As a natural material that can give a slight sour taste, adding 2 to 10 parts by weight of squeezed or extracted extracts of Audi, Schizandra chinensis and Bokbunja with respect to 10 parts by weight of cornus oil can harmonize the overall flavor and enhance the flavor of cornus milk. have.

In the dough composition, sugars such as monosaccharides, disaccharides, oligosaccharides, sugar alcohols, and syrups may be used to enhance the sweetness, and the content thereof is 10 to 50 parts by weight based on 100 parts by weight of the dough composition. Protein sources, such as dietary fiber, milk protein, soy protein, or the like added to the grains themselves, or added separately, may be used as a functional ingredient for enhancing specific functionality.

In addition, 25 to 40 parts by weight of water is added to 100 parts by weight of the dough composition to adjust the moisture content of the dough to 35 to 45% by weight. If the moisture content of the dough is less than the lower limit, the dough is not uniform, the molding is not performed properly in the pellet molding and flake molding through compression, or the molded product is broken at the baking stage, or the finished cereal cereal easily breaks, Even if the content exceeds the upper limit, the dough may be removed and molding may not be performed properly, and only the surface may be dried during the baking of the molded article, and moisture may not be sufficiently dried therein, so that the finished product may not have sufficient crispness.

Next, the dough is passed through the first compression roller and then cut to prepare pellets (S24). The dough is 3 ~ 8 mm apart, passing through the first pressing roller rotating in the opposite direction and then cut into a predetermined size to form a pellet having a width, length and height of 3 to 8 mm respectively. In order to facilitate cutting, the cutting roller may be provided with a cutting blade having a predetermined width, and a cutting machine having a predetermined width is provided immediately after the pressing roller so that the dough is discharged like a noodle having a width of 3 to 8 mm and then 3 to 8 Preference is given to cutting to mm length.

Next, the pellet is passed through the secondary pressing roller to form a furlake (S25). The interval between the secondary pressing rollers is 0.2 to 2 mm, and when the secondary pressing rollers are passed, a thin plate-shaped flake shape of pellets having a width, length, and height of 3 to 8 mm, respectively, is formed. In the present invention, the first pressing roller and the second pressing roller are pressed in two stages, and molding the dough into thin plates of 0.2 ~ 2 mm thin plate is rather time-consuming, and only the second pressing roller is instantaneous. The purpose of this is to dry the surface of the fur flakes through the usual heating to facilitate the future baking process. If the primary roller and the secondary roller are not separated, the press roller should be molded from the dough immediately.If the pressing roller is heated, the dough will be in contact with the roller and the dough will dry and the molding will be well formed. Problems may not occur. Therefore, in the present invention, pellets of an appropriate size are first manufactured through the first pressing roller, and then the furlake is manufactured through the second pressing roller. When heating the secondary pressing roller, the temperature is preferably 80 ~ 110 ℃.

Next, the fur flakes formed to a thickness of 0.2 to 2 mm are baked in an oven for 5 to 20 minutes at 120 to 150 ° C. to prepare a cereal flake having a moisture content of 3 to 5% (S26).

The cereal fur rake of the present invention prepared through the above process may be used as a finished product by itself, or may be subjected to a coating step as a conventional cereal product.

The coating solution may be coated with a syrup combined with an edible wax, a lipid, an emulsifier, a protein, and the like. Lecithin, phosphatidylcholine, phosphatidyl ethanolamine, or mono or diglycerides, sodium, for example, from plant sources such as carnauba wax, corn syrup solids, lipids such as fats and oils (partially or wholly hydrogenated), phospholipids, and soybeans. Stearoyl-2-lactate, Polysorbate 80, and commercially available mono-, diglycides, sorbitan monostearate, polyoxyethylene sorbitan monostearate, hydrogenated lecithin, glycerol and propylene Lactylate fatty acid esters of glycols, polyglycerol esters of fatty acids, propylene glycol mono- and diesters of fats and fatty acids, polyglycerol polylynolates, ammonium salts of phosphatides, sucrose esters, oat extracts , Di-acetyl tartaric esters of mono-, diglycerides or Mixtures of these emulsifiers, proteins such as gelatin, casein, caseinate, soy protein, whey proteins, plant resins and plants, microbial or synthetic rubbers such as guar gum, gum arabic, locust bean gum, traga Kans rubber, karaya rubber and carrageenan, xanthan gum, low molecular weight methoxyl pectin, propylene glycol, carboxymethyl locust bean gum and carboxymethyl guar rubber, and carbohydrates such as low molecular weight fiber or modified starch Can be. In general, the coating step may be performed by spraying the coating solution while stirring the powder and the molded cereal product while tumbling, or may simultaneously perform a final drying process using hot air.

Hereinafter, the present invention will be described in more detail by way of examples. The following examples are merely illustrative for the purpose of describing the present invention, and thus the scope of the technical spirit of the present invention is not changed or reduced.

Example 1:

50% by weight of dry pesticide-free brown rice with water content of 14 to 15% and 50% by weight of maize pulverized to 3 to 5 mm were fed into an extruder having an internal temperature of 160 ° C. to obtain a grain extrudates having a water content of 8% by weight. This was roughly ground and used for the next dough preparation.

59% by weight of the crushed grain extrudate, 3% by weight of cornus oil powder having an average particle size of 0.5 mm, 0.3% by weight of mulberry juice, 0.3% by weight of Schizandra chinensis, 0.4% by weight of bokbunja liquid, 30% by weight of organic sugar, 5% of vegetable oil and fat 40 kg of water was added to 1 kg of the dough composition mixed with 2% by weight of% and roasted salt to prepare a dough having a water content of 47% by weight at 25 ° C.

After the dough was passed through a primary compression roller with a 5 mm gap between rollers, a pellet was cut to have a width, length, and height of about 5 mm, and the pellet was pressed with a secondary compression roller to form a thin disk having a thickness of 1 mm. The furlake was molded.

The molded flakes were baked in an oven at 135 ° C. for 15 minutes to produce a finished cereal flake. The moisture content of the prepared cereals was 5.5% by weight.

Example 2:

In the same manner as in Example 1 to prepare a cereal puree, put the coated cornus powder instead of the cornus powder to prepare a finished cereal powder. Coated cornus oil powder was prepared by spraying a 20 ml of a solution in which 10 g of calcium ion-containing alginic acid was dissolved in 100 ml of a spray molding machine equipped with a tumbling apparatus at intervals of about 30 seconds. The amount of water added to the dough composition was added 35 kg and the moisture content of the dough was 42% by weight. A dough suitable for pellet and furlake molding was obtained even with less water compared to Example 1. The moisture content of the prepared cereals was 4.4% by weight.

Example 3:

As in Example 2, a serial fur flake was prepared, except that the temperature of the secondary compression roller was changed to 100 ° C. The moisture content of the finished cereal puree was 3.5% by weight.

Claims (6)

Extruding the ground grains having a water content of 13 to 16% by weight or grains crushed to a size of 2 to 8 mm with a water content of 13 to 16% by weight;
Grinding the extruded grain extrudate;
Preparing a dough having a water content of 35 to 45 wt% by kneading while adding water to the dough composition including the crushed grain extrudates and cornus powder;
Manufacturing the pellet by cutting the dough after passing through the first pressing roller;
Passing the pellets through a secondary pressing roller to form a furlake; And
Baking the molded flakes at 120 ~ 150 ℃ 5 to 20 minutes; manufacturing method of cornus milk-containing cereal flakes comprising a.
The method of claim 1, wherein the spacing of the primary pressing roller is 3 to 8 mm, the spacing of the secondary pressing roller is 0.2 to 2 mm.
The method of claim 1 or 2, wherein the temperature of the secondary pressing roller is 80 ~ 110 ℃.
The method according to claim 1, wherein the average particle size of the cornus oil powder is 0.2 to 1 mm, and 1 to 5 parts by weight is mixed with respect to 100 parts by weight of the dough composition.
5. The method of claim 4, wherein the cornus powder is coated with polysaccharides.
The method of claim 4 or 5, wherein the dough composition is further mixed with any one or more of the squeezed liquid or extract selected from a mulberry liquid, Schizandra liquid and bokbunja liquid, the mixing ratio of the squeezed liquid to 10 parts by weight of cornus oil Or 2 to 5 parts by weight of the extract liquid.

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