KR101424766B1 - Manufacturing Grain snack using Pressure-puffing - Google Patents

Abstract

The present invention relates to a method for producing cereal sweets using compression expansion, comprising the steps of: (a) providing at least one additive selected from at least one grain selected from brown rice, white rice or black rice, beans, nuts, ; (b) heat-treating the soybeans at a temperature of 150 DEG C for 5 minutes; (c) mixing and mixing the grains with the pre-processed beans, the nuts, the molded beans, and the additives; And (d) inserting the mixture into the perforator by a predetermined amount, and then adjusting the perforator and expanding and compressing the perforator to produce cereal pastry. The step of preparing the cereal pastry by the expansion- The snack is prepared by pouring and compressing the mixture which has been injected in a predetermined amount into the mold at a temperature of 220 to 230 캜 and a pressure of 80 to 90 kg / cm ² for ² to 5 seconds in a mold having a height of 3 mm.

Description

Manufacturing Grain Snack Using Pressure-Puffing Using Compression Expansion

More particularly, the present invention relates to a cereal sweets using compressed swelling, and more particularly, to a sweets made by mixing mixed cereals and pre-processed soybeans (beans) and expanding them, compressing them into thin rice chips, Low cholesterol, low sugar, low fat, low moisture content, high shelf life, low fat, no cholesterol, and no sugar.

Although the consumption of rice is decreasing due to diversified dietary habits, on the other hand, the population of snack products manufactured using grains rich in taste, nutrition and convenience is increasing as the standard of living improves.

Accordingly, studies on healthy snack foods have been actively conducted, and healthy snacks containing a large amount of dietary fiber, calcium, oligosaccharides, fructose, etc. have been produced by coating functional granulosae with expanded mixed cereals.

Originally, most of the nutrients in rice are in the rice husks and the inner parts of the skin (more than 95% of the minerals, vitamins and micronutrients), so the brown rice with the rice husks and the inner parts of the husk is the best in nutrition. Most of the commercially available rice, except brown rice, is shaved off when it is touched, and it is marketed as white rice with a clear white luster, since it has a problem of being rough and aesthetic in eating, and fiber is poor in digestion.

These white rice contains carbohydrates, minerals, vitamins and other nutrients, but lacks proteins, fats, calcium, iron, etc., making them immune to various diseases caused by nutritional imbalance.

In order to solve such a problem, Korean Patent Publication No. 2000-75359, "rice confection using black rice and its preparation method", black rice and brown rice were mixed at a certain ratio, and water was added thereto to prepare a rice wine having a moisture content of 18% Korean Patent Laid-Open Publication No. 2003-73760 discloses a method for producing rice confectionery. In the method of manufacturing rice confectionery, rice bran is fried and then added with starch syrup, agar, sorbitol and chocolate to form a predetermined shape, A method of manufacturing cookies is disclosed in Korean Patent Laid-Open Publication No. 2003-936590, and a method of manufacturing a chocolate bar based on Rice Tupab and a method thereof is disclosed in which rice bran is molded together with a mixture of starch syrup, nuts, sugar and gelatin A method of manufacturing a chocolate bar using rice tumbler by coating pumpkin syrup and chocolate was disclosed.

However, such a conventional technique has a problem that it can not improve physiological function and integrity because it is aimed only at improvement of palatability as a simple rice confectionery produced by using white rice, black rice, brown rice and the like.

In addition, since the prior art is produced using only cereals, there is a problem of nutritional imbalance due to the lack of protein components of beans and other beans.

In addition, conventional grain snack products have a large thickness during processing and unnecessarily large consumption of wrapping paper. Despite being a snack, the texture of the snack product is so crispy that it is less crispy. There is no problem.

As a result of intensive researches, the present applicant has found that, in addition to providing nutritional components such as proteins that are likely to be inadequate in cereal sweets, cereal confections suitable for consumers' preferences are produced, I completed the sweets.

SUMMARY OF THE INVENTION Accordingly, the present invention has been made to solve the above problems, and an object of the present invention is to solve the above-mentioned problems by providing a process for producing a cereal flour by blending mixed cereals with pre-processed soybeans, nuts, The present invention is directed to a health food cereal cake containing a large amount of protein, and a process for producing the same.

In order to accomplish the above object, the present invention provides a method for producing cereal sweets using compression expansion,

(a) at least one grain selected from brown rice, white rice or black rice; Bifurcation; nuts; Molding; And at least one additive selected from water, salt or sweetener;

(b) heat-treating the soybeans at a temperature of 150 DEG C for 5 minutes;

(c) mixing and mixing the grains with the pre-processed beans, the nuts, the molded beans, and the additives; And

(d) inserting the mixture into the perforator by a predetermined amount, adjusting the perforator, and expanding and compressing the mixture to produce cereal flour.

In addition, the material preparation step

The grain is from 400 to 600 parts by weight, the beans are from 100 to 200 parts by weight, the nuts are from 50 to 100 parts by weight, the molding is from 50 to 100 parts by weight, the water is from 150 to 200 parts by weight, the salt is from 2 to 5 parts by weight, 1 to 3 parts by weight is prepared.

In addition, the step of preparing the cereal flour by the expansion-

The mixture injected in quantities into the perpaping machine is expanded and compressed in a mold having a height of 3 mm at a temperature of 220 to 230 ° C and a pressure of 80 to 90 kg / cm ² for ² to 5 seconds to produce a snack .

The cereal cake containing beans by compression expansion according to the present invention is prepared by mixing and blending mixed cereals with pre-processed soybean (soybeans), etc., and then compressing the mixture to form a thin rice chip. As a result, It is a healthy cereal confectionery. It has low moisture content and high storage stability. It has low fat, no cholesterol, and low sugar calories.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic view showing a photograph of a cereal sweets manufactured by the method of manufacturing cereal sweets using compression expansion according to the present invention,
FIG. 2 is a photograph of a grain snack containing a conventional soybean.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a method for manufacturing cereal sweets using compression expansion according to the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is photograph data showing cereal sweets made by the method of manufacturing cereal sweets using compression expansion according to the present invention, and FIG. 2 is photograph data of cereal snacks containing conventional soybean.

The method for producing cereal sweets using compression expansion according to the present invention is as follows.

(a) preparing a material including grain (brown rice, white rice, or black rice), beans, nuts, molded rice and additives

In the present invention, at least one grain selected from brown rice, white rice or black rice is used as the main raw material of the cereal confection. Of course, the present invention is not limited thereto, and various grains or mixed grains thereof can be used. In addition, the present invention further improves the nutritional and functional properties of cereal flour by preparing only 100% cereal flour without adding flour to increase the expansion ratio.

In the present invention, grains are added with soybeans (soybeans) to further reinforce the nutritional, functional and functional properties of the cereal sweets.

In the present invention, nuts such as nuts, walnuts, pine nuts, peanuts, almonds and the like are added to further enhance the nutritional and sensory properties of cereal sweets.

In addition, in the present invention, at least one rice powder selected from brown rice, white rice or black rice to further reinforce the nutritional and functional properties of cereal flour is added to a sweet potato powder, a shiitake mushroom powder, a pumpkin powder, a blueberry powder, , And seaweed powder may be mixed to form rice rice at high pressure. At this time, the molded beverage is prepared by mixing 70 to 90 parts by weight, preferably 70 parts by weight, of rice flour and one or more selected from among purple sweet potato powder, mushroom powder, pumpkin powder, blueberry powder, green tea powder, chlorella powder and seaweed powder 10 to 30 parts by weight, preferably 30 parts by weight, of a mixture. Of course, it is not limited, and various local products can be added to the mixture.

In addition to the above, at least one selected from salt, water or sweetener commonly known as an additive in addition to the grain and soybeans, nuts and molded rice is added to the material of the present invention. It is needless to say that the contents of cereals, beans, nuts, molded rice, salt, water, and sweetener, which are the above materials, can be appropriately adjusted by those skilled in the art.

Preferably, the beans are 100 to 200 parts by weight, preferably 100 parts by weight, the nuts are 50 to 100 parts by weight, preferably 80 parts by weight, and the molding weight is 50 to 100 parts by weight And preferably 80 parts by weight are prepared. 150 to 200 parts by weight of water and 2 to 5 parts by weight of salt are prepared, and 1 to 3 parts by weight of a sweetener is prepared.

b) Steps to pre-process beans

The prepared soybeans are heat treated at a temperature of about 150 DEG C for about 5 minutes. This is because, when grain and beans differ in the density of the tissue and the content of moisture content, the temperature is different at the time of puffing, and when they are poured together, the grain becomes too burnt when the beans are ripe, and the beans become better when the grain is cooked.

In order to solve the problem caused by the difference in the expansion temperature of the cereals and the beans, conventionally, soybean flour has been used instead of soybean itself when preparing expanded wheat confectionery containing bean curd.

c) Mixing the grains with the pre-processed beans, nuts, molds and additives and mixing them with stirring

Grains, pre-processed beans, nuts, molded rice and other additives (water, salt, sweeteners, etc.) are mixed and mixed by the amount.

(d) inserting the mixture into the perforator by a predetermined amount, adjusting the perforator, and expanding and compressing to prepare cereal flour

The mixture is inserted into a puffing machine. Then, it is expanded according to the following molding frame. At this time, the water contained in the cereals is phase-changed into steam under high temperature and high pressure, and cells are formed between the grain tissues and expanded.

At this time, due to the moisture contained in the mixture, the texture state of grains, pre-treated beans, nuts, and molded bees is changed to achieve an appropriate degree of expansion upon expansion. In addition, amylopectin, which is formed by partial decomposition of grain starch during the expansion process, is entangled with each other, thereby enhancing the adhesion between grains and grains and grain.

The mixture charged in the above-mentioned predetermined amounts is used in a mold having a height of about 3 mm so as not to maximize expansion, and the temperature of the mold is set to 220 to 230 DEG C, which is lower than the temperature of the conventional mold, The applied pressure is increased to 80 to 90 kg / cm ² so that it can not be loosened (that is, the thickness is not thickened), and the snack is produced by puffing and compressing for ² to 5 seconds.

The mixture can be extruded in the form of a strand using a compression molding machine, wherein the compression molding machine uses a conventional wim screw compression molding machine. The shape and size of the extruded sphere can be varied depending on the shape and size of the cereal sweets.

Further, the molded product through the compression molding machine can be cut to have a thickness suitable for consumption. Cut these mixed grains, pre-processed beans, nuts and molded beads to a thickness of 3 mm. When the molded product is cut to a thickness of less than 3 mm, the snack may be crushed in a bulging step to be described later and may not have a uniform shape. If the thickness exceeds 3 mm, the snack may become thicker, There are many disadvantages.

According to the present invention, cereal sweets using compressed pellets containing thinly prepared beans, nuts, molded beans, and the like are excellent in texture and rich in nutrition, and in addition, in the production of cereal confectionery containing soybean of the present invention The method of the present invention may further include a step of adding and mixing various materials (or powders) of mugwass or other consumers desired in the grain, pre-processed soybeans, nuts, Can be improved.

Although the invention has been described in connection with the preferred embodiments mentioned above, other various modifications and variations will be possible without departing from the spirit and scope of the invention. It is, therefore, to be understood that the appended claims are intended to cover such modifications and changes as fall within the true scope of the invention.

Claims (4)

(a) at least one grain selected from brown rice, white rice or black rice; Bifurcation; nuts; Molding; And at least one additive selected from water, salt or sweetener;
(b) heat-treating the soybeans at a temperature of 150 DEG C for 5 minutes;
(c) mixing and mixing the grains with the pre-processed beans, the nuts, the molded beans, and the additives; And
(d) inserting the mixture into the perforator in a predetermined amount, and then adjusting the perforator and expanding and compressing to produce cereal sweets. The method of claim 1, wherein the material preparation step
The grain is from 400 to 600 parts by weight, the beans are from 100 to 200 parts by weight, the nuts are from 50 to 100 parts by weight, the molding is from 50 to 100 parts by weight, the water is from 150 to 200 parts by weight, the salt is from 2 to 5 parts by weight, 1 to 3 parts by weight based on the total weight of the composition. The method according to claim 1, wherein the step of preparing the cereal cake by expanding and compressing
The mixture injected in a predetermined amount into the perforating machine is expanded and compressed in a mold having a height of 3 mm at a temperature of 220 to 230 캜 and a pressure of 80 to 90 kg / cm ² for ² to 5 seconds to produce a snack Process for the production of cereal sweets using compressed puffing. A grain confection using compressed expansion produced by the method of any one of claims 1 to 3.

Images