KR101274754B1 - The manufacturing method of the high quality food in which a nutrient is improved - Google Patents

Abstract

PURPOSE: A manufacturing method of high quality food by coating capable of reducing damage of snacks and preserving taste and scent as coating suppresses oxidation and extends a storage term. CONSTITUTION: Coating is prepared by thinly spreading a coating object(15) on a support board(10). A water tank(20) equipped with an ultrasonic vibrator(25) is installed and stores an aqueous solution in which one or more of fermented liquid of a Japanese apricot, a Garcinia cambogia peel extract and a medical herb extract is dissolved. Fogs are generated exchanging the aqueous solution into humidifying water operating the ultrasonic vibrator with authorization of voltage. The fogs are absorbed and coated on the surface of the coating object to have 20-30 percent of water content. The aqueous solution is coated onto the coating object repeating the coating process and the drying process number of times. The fermented liquid of Japanese apricot is added by 5-30 parts by weight per a hundred parts by weight of water. The medical herb extract is added by 20-60 parts by weight per a hundred parts by weight of water.

Description

THE MANUFACTURING METHOD OF THE HIGH QUALITY FOOD IN WHICH A NUTRIENT IS IMPROVED}

The present invention relates to a method for producing a high-quality food with improved nutritional ingredients, through the coating to minimize the damage of cereals, nuts, or confectionery prepared from grains and nuts as a raw material, as well as maintain the taste and aroma as well as nutrition The present invention relates to a method for producing a high quality food having enhanced nutritional ingredients capable of producing a high quality functional food having high ingredients.

Conventional Korean manufacturing methods have been used to inflate the base material, which is made of glutinous rice in oil, to swell.

However, the Hanja made using this method of frying in oil has a taste that is absorbed by oil with high unsaturation into the inside of the material, and the taste changes as the oil reacts with oxygen in the air when it is distributed for a long time. There is a problem that shortens the shelf life, and also causes the digestive disorder because the glutinous rice is used in the fried state.

In addition, to fry natural ingredients in cooking oil is not suitable for the production of food, such as the Han, and practically do not change the oil often, so often use unsanitary oil.

In addition, the method of frying in oil has a limitation in that mass production is difficult.

The technique disclosed in Korean Patent Application No. 1999-008474 (1999.3.13, Method of manufacturing kelp) is fried in kelp at 120-140 ° C., and then coated with fresh syrup on the surface of kelp. Peanut, sesame, etc. are laminated.

After impregnating the glutinous rice disclosed in Patent Application No. 1999-018304 (1999.5.20, Method for producing sweetened fruits using glutinous rice powder), pulverizing with a roller, mixing soy flour, green tea powder, etc., and mixing the mixed raw materials After the process, the process of supplying the increase of steam and carbon dioxide is completed, and after finishing the process such as steaming, it is fried in oil twice.

Another conventional method of manufacturing a confectionery is a method of inflating the base material, which is made of glutinous rice, by frying it on sand. The above method is to cover the sand on the iron plate, put the glutinous rice dough material on it, and then heat the sand by applying heat under the iron plate to fry it with the heat.

However, since this method works on sand, even if it is kept clean, it has limitations that cause unsanitary problems because the material of the confectionery contains dirt or foreign substances.

In addition, such a method is a conventional method, which is a modern method, and since it is impossible to mass-produce together with hygiene problems, a method of frying in oil is used.

In addition, the traditional Korean confectionery did not go beyond the level of applying sesame or fried rice to the surface of the base material, such as glutinous rice inflated in a way to color or taste.

In order to solve this problem, Patent Publication No. 2002-0093293 (2002.12.16, Korean Confectionery Manufacturing Method) is disclosed. The above-described technique is coated with processed chocolate to preserve the long term and preserve the texture, but did not provide a high quality high quality confection.

The present invention was devised to solve the above problems, an object of the present invention is to inhibit the oxidation through the coating and to extend the shelf life can reduce the damage of cereals, nuts, cereals or confectionery made of nuts It can prevent the loss of unique nutrients by preserving taste and aroma as it is, and evenly and accurately coat nutrients by coating on the surface of coating object (grains, nuts, confectionary) with an aqueous solution. It is possible to provide a method for producing high quality foods with enhanced nutritional ingredients capable of producing high quality functional foods.

The configuration of the present invention for achieving the above object, the preparation step of preparing to coat the coating object thinly on the pedestal; A water tank installation step of installing a water tank equipped with an ultrasonic vibrator and storing an aqueous solution in which any one of the plum fermentation broth, the garcinia cambogia bark extract, or the herbal medicine extract solution is dissolved in the water tank; A mist generating step of generating a mist by changing the aqueous solution to humidified water by operating an ultrasonic vibrator by application of a voltage; A coating step of circulating the cloud to a space in which the pedestal is installed to absorb and coat the surface of the coating object such that the moisture content of the coating object is 20 to 30%; And a drying step of drying the coating object subjected to the above process to have a water content of 10 to 20%, and repeating the coating process and the drying step several times to coat an aqueous solution on the coating object.

The aqueous solution is characterized in that the fermentation broth 5 ~ 30 parts by weight compared to 100 parts by weight of water.

In addition, the herbal medicine extract is characterized in that 20 to 60 parts by weight added to 100 parts by weight of water.

In addition, the aqueous solution is characterized in that the garcinia cambogia bark extract having a body fat reduction function is added 2 to 20 parts by weight relative to 100 parts by weight of water.

On the other hand, the coating object is any one of cereals including rice, barley and wheat, nuts including almonds, peanuts and walnuts, and confectionery including a confectionery prepared from the grains or nuts as a raw material. do.

According to the manufacturing method of the high-quality food with improved nutritional composition as described above, through the coating of the aqueous solution can obtain the oxidation inhibitory effect of grains, nuts, confectionery, prolong the storage period, as well as taste and aroma There is an effect that can be stored for a long time.

In addition, as functional substances are added to the aqueous solution, such as plum fermentation broth, garcinia cambogia bark extract, medicinal herb extracts to increase the nutritional nutrients, it is possible to produce high-quality food, as well as to obtain high reliability.

1 is a manufacturing process of the functional food according to the present invention,
2 is a schematic configuration diagram for coating by putting a confectionery in a closed space according to the present invention,
Figure 3 is a schematic configuration of coating and drying the confectionery while passing through the coating and the drying unit using the infinite conveyor according to the present invention.

Hereinafter, with reference to the accompanying drawings will be described in detail a method for producing a high-quality food with improved nutritional ingredients according to a preferred embodiment of the present invention.

1 is a manufacturing process diagram of the functional food according to the present invention, Figure 2 is a schematic configuration diagram for coating by putting a confectionery in a closed space according to the present invention, Figure 3 is a coating part using an infinite conveyor according to the present invention It is a schematic block diagram of coating and drying a confectionery while passing through and a drying part.

As shown in the drawings, the method of manufacturing a high-quality food with improved nutritional ingredients according to the present invention is a preparatory process, thin water tank installation process, cloud production process, coating process, It includes a drying process, the water tank installation process is installed in the water tank 20, the ultrasonic vibrator 25 is installed, the aqueous solution in which any one of the plum fermentation broth, garcinia cambogia bark extract, herbal medicine extract solution is dissolved in the water tank 20 It is stored, and by operating the ultrasonic vibrator 25 through a mist generating process to change the aqueous solution to humidified water to generate a mist.

The cloud is coated by being circulated to the space in which the pedestal 10 is installed, and the absorbent is coated on the surface of the coating object such that the moisture content of the coating object 15 is 20 to 30%.

The drying process is to dry the coating object having a water content of 20 to 30% to have a water content of 10 to 20%, by repeating the above-described coating process and the drying process several times to coat an aqueous solution on the coating object (15).

Coating object 15 of the present invention may be grains such as rice, barley and wheat, may also be nuts such as almonds, peanuts and walnuts, may be confectionery such as confectionery manufactured from the grains or nuts as a raw material have.

In this case, when the coating object is a confectionery, the aqueous solution may be coated in the final step after the preparation of the confection, or the aqueous solution may be coated in the process before applying the syrup to the confection.

As an embodiment for carrying out the coating process of the present invention, as shown in Figure 2, evenly spread the coating object 15 in a closed space in a pedestal 10 made of a mesh of 200 ~ 800 mesh thinly after the pedestal (10) ) Are stacked and stacked at regular intervals, and the tank 20 in which an aqueous solution in which functional substances (plum fermentation, garcinia cambogia bark extract, herbal extract extract) are dissolved is installed on the pedestal 10, and the tank 20 is installed. The impeller 30 may be installed at an upper portion or a lower portion of the) to circulate the clouds generated in the water tank 20.

At this time, the water tank 20 may be installed in the lower portion of the pedestal 10 to circulate the clouds by the operation of the impeller 30.

When the coating process is performed in the closed space of FIG. 2, the pedestal 10 may be put and stacked in the closed space, and after coating, may be taken out and put into a drying chamber to be dried.

In the drying process, it may be dried or naturally dried using an infrared dryer or a hot air dryer.

In addition, as shown in FIG. 3 as another embodiment of the coating process, the endless conveyor 45 is installed to pass through the coating part 40 and the drying part 50 in a state where the pedestal 10 is placed on the endless conveyor 45 Through the operation of 45 may be to pass through the coating unit 40 and the drying unit 50 in sequence to repeat the coating and drying process.

At this time, the coating part 40 may be installed in the coating part 20 inside the coating part, and as shown in the drawing, a separate water tank may be separately installed to generate a cloud with an ultrasonic vibrator, and a circulation pipe may be installed to install the coating part ( By circulating to 40) it is possible to coat the aqueous solution on the coating object introduced into the coating portion 40 while moving from one side of the coating portion 40 to the other side. In this case, the movement speed control of the infinite conveyor 45 is essential, and the coating operation may be performed by an automated process through the control of the movement speed.

At this time, the aqueous solution according to an embodiment is preferably 2-20 parts by weight of Garcinia cambogia bark extract (HCA) having a body fat reduction function compared to 100 parts by weight of water.

The HCA, unlike other obesity treatment products that affect the central nervous system or promote hormone secretion and suppress appetite, inhibits body fat synthesis and increases glycogen synthesis to inhibit appetite, and carbohydrates are converted to fat. Inhibit the activity of enzymes used when the weight and body fat to reduce the amount of obesity will be prevented.

The HCA is preferably not more than 6g daily intake that can ensure safety and functionality. Therefore, in the case of confectionery such as grains such as rice or Korean confectionery made from rice, the average amount of 200-250 g of rice is consumed per day, and the amount of HCA is contained in an aqueous solution of 2-20 parts by weight relative to 100 parts by weight of water. It can be added. At this time, the HCA is not to exceed 20 parts by weight as side effects may occur if it exceeds 20 parts by weight.

And, in another embodiment, the aqueous solution is preferably 20 ~ 60 parts by weight of the herbal extracts compared to 100 parts by weight of water.

Therefore, it is possible to ingest the herbal medicine that can boost the body's energy when ingesting confectionery is to improve the health of the body.

Here, the herb extract extract is a medicinal herb ingredient, Sipjeondaebotang herbal medicine, Sagunjatang herbal medicine ingredient, Army Jatang herbal medicine ingredient, Yukjijiangtang herbal medicine ingredient, dashhotang herbal medicine ingredient, Hwanggitang herbal medicine ingredient, Guibitang herbal medicine ingredient, Bohetang herbal medicine ingredient, Bojungikgitang herbal medicine ingredient, Nokyongdaebotang As an extract of specific herbal ingredients such as herbal medicine ingredients and Ssanghwatang herbal medicine ingredients, it is possible to produce nutritious confectionery by coating each herbal ingredient on confectionery.

In another embodiment, the aqueous solution is preferably added 5 ~ 30 parts by weight of the fermentation broth plum 100 parts by weight of water.

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The plum fermentation broth is known to have an excellent effect on promoting digestion, bactericidal action, detoxification effect, and when the plum fermentation broth is coated on the Korean confectionery, for example, the storage period of the confectionary is extended, and the flavor and aroma of the confectionery are preserved for a long time. It is possible to produce a high-quality Korean confectionery containing nutritional ingredients.

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At this time, the plum fermentation broth is added in excess of 30 parts by weight of water, so that the sugar content is too high, may cause obesity or adult disease, so do not exceed 30 parts by weight.

As an embodiment of the present invention will be described a method for producing a high quality confectionery by coating the surface of the confectionery with an aqueous solution in which the fermentation broth was dissolved as follows.

Han Lamination Process

Spread the thin evenly on the pedestal (10) consisting of a mesh of 500 mesh.

At this time, the pedestal 10 is provided with a plurality of pedestals evenly spread over each pedestal and then the pedestal 10 is stacked in a sealed space with a predetermined interval.

Tank installation process

After laminating the Korean confectionery, the water tank 20 is provided on the uppermost pedestal 10, and the aqueous solution in which the fermentation broth is dissolved is placed.

At this time, the aqueous solution is used an aqueous solution added 9 parts by weight of plum fermentation broth relative to 100 parts by weight of water.

Cloud production process

After storing the aqueous solution in the water tank 20, the aqueous solution is vibrated by applying a voltage to the ultrasonic vibrator 25 installed inside the water tank 20.

By vibrating, the aqueous solution is converted into humidified water to produce a cloud.

Aqueous coating and drying process

The cloud generated by the process is lowered while being coated or absorbed on the surface of the confectionery unfolded on the pedestal 10 to increase the moisture content of the confectionery.

At this time, a plurality of impellers 30 are installed in the enclosed space so that the cloud is circulated by the impeller 30 to be coated and absorbed into the confectionery within a short time, and when the moisture content reaches 25%, the confectionery is drawn out to obtain a hot air dryer. It is dried to have a water content of less than 15% using.

In this case, the aqueous coating and drying process may be repeated several times to coat the plum fermentation broth on the surface of the confectionery, and when ingesting the confection, the taste and aroma of the confectionery may be tasted as it is, as well as to promote digestion and sterilization and detoxification. It will be taken with the fermentation broth of plum that has a beneficial effect on the back.

10: base 15: coating object
20: Countertop 25: Ultrasonic Oscillator
30: impeller 40: coating part
45: infinite conveyor 50: drying unit

Claims (5)

A preparation step of preparing a thin coating of the coating object 15 on the pedestal 10;
A water tank installation step of installing a water tank 20 provided with an ultrasonic vibrator 25 and storing an aqueous solution in which any one of plum fermentation broth, garcinia cambogia bark extract, and herbal medicine extract solution is dissolved in the water tank 20;
A mist generating step of operating the ultrasonic vibrator 25 by applying a voltage to convert the aqueous solution into humidified water to generate a mist;
A coating process of circulating the cloud to the space where the pedestal 10 is installed to absorb and coat the surface so that the water content of the coating object 15 is 20 to 30%;
It includes a drying step of drying the coating object 15 subjected to the above process to have a water content of 10 to 20%,
Repeating the coating process and the drying step several times to coat the aqueous solution on the coating object (15), the method of producing a high-quality food with enhanced nutritional ingredients.
The method of claim 1,
Fermentation broth is added to the aqueous solution 5 to 30 parts by weight relative to 100 parts by weight of water, the method of producing a high-quality food with improved nutritional ingredients.
The method of claim 1,
The method of producing a high-quality food with improved nutritional ingredients, characterized in that the herbal medicine extract is added 20 to 60 parts by weight relative to 100 parts by weight of water.
The method of claim 1,
Garcinia cambogia bark extract having a function of reducing body fat is added to the aqueous solution 2 to 20 parts by weight compared to 100 parts by weight of water.
The method according to any one of claims 1 to 4,
The coating object 15 is any one of cereals including rice, barley and wheat, nuts including almonds, peanuts and walnuts, and confectionery including a confectionery prepared from the grains or nuts. The manufacturing method of the high quality food which the nutritional ingredient improved to.

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