KR101446739B1 - simplicity food and the manufacturing method thereof - Google Patents

Abstract

The present invention relates to convenience food and a method for manufacturing the same. The method includes the steps of: preparing a mixture by mixing and agitating rice, brown rice, Solomon´s seals, stevioside, salt, and water; drying the mixture; and broiling the mixture after putting the mixture in a predetermined mold. In the step of preparing the mixture, 10-21.0 parts by weight of the brown rice, 0.03-0.22 parts by weight of the Solomon′s seals, 0.05-0.42 parts by weight of sugar, and 0.33-1.36 parts by weight of salt with respect to 100 parts by weight of the rice.

Description

Simplicity food and the manufacturing method thereof < RTI ID = 0.0 >

The present invention relates to a simple type and a manufacturing method thereof.

Modern people's daily routines are always busy, so there is a lot of work to do at breakfast and even habitual breakfast.

When you eat breakfast, the proportion of the meal is shifted to the evening to balance the vital rhythm nutrition, so you eat too much food at the dinner, and then repeat the vicious cycle of filtering the breakfast again. However, filtering breakfast does not only interfere with the activity of the day, but it also causes obesity through excessive intake of dinner.

Accordingly, there is a demand for a simple formula that can be easily ingested as a substitute for a meal.

Published Patent Application No. 10-2002-0064724 (Aug. 2002) Japanese Patent Application Laid-Open No. 10-2012-0021128 (Mar. 08, 2012)

The present invention provides a simple formula that can be consumed as a substitute for a meal in a snack state or in a state of being mixed with a drink according to the preference of the user, and a method for providing the same.

In the simple formula according to one embodiment of the present invention, 100 parts by weight of grain, 0.03 to 0.22 parts by weight of sardine, 0.05 to 0.42 parts by weight of saccharides, and 0.33 to 1.36 parts by weight of salt are mixed and baked.

The simple formula may further include 2 to 3 parts by weight of water relative to 100 parts by weight of the cereal.

The saccharide may be stevioside.

The saccharide may be any one selected from the group consisting of stevioside, honey, sugar, fructose, glucose, starch syrup, lactose, and combinations thereof.

The cereal may be any one selected from the group consisting of rice, brown rice, barley, soybean, crude, millet, millet, wheat, corn, and combinations thereof.

The cereal may be 60 to 95% by weight of rice and 5 to 40% by weight of brown rice.

A simple method of manufacturing a rice cake according to an embodiment of the present invention comprises the steps of: mixing the rice, the brown rice, the saddle rice, the stevioside, the salt, and the water to form a mixture, drying the mixture, Placing the mixture in a predetermined mold and baking.

In the step of forming the mixture, 10 to 21.0 parts by weight of brown rice, 0.03 to 0.22 parts by weight of sardine, 0.05 to 0.42 parts by weight of saccharides and 0.33 to 1.36 parts by weight of salt may be mixed with 100 parts by weight of rice.

According to the embodiment of the present invention, snacks may be consumed depending on the taste of the user, or the simple formula may be loose if the simple type is contained in the container and the beverage is attached. As a result, you can eat easily while maintaining nutrients.

According to the embodiment of the present invention, since rice, brown rice, sardine, stevioside, salt, and the like are not chemically treated, they are made of only natural materials, so that a simple formula with improved taste and flavor can be provided.

According to the embodiment of the present invention, since it is baked in a predetermined shape in a dried state, it is excellent in high storage stability and can be easily used as a substitute for a meal because the beverage is softened.

According to the embodiment of the present invention, rice and brown rice, which are cereals, are not crushed, so that rice and brown rice mixed with beverages are inflated to a predetermined size. The chewiness of the simple formula can be improved by the inflated rice and brown rice.

1 is a photograph showing a simple formula of the present invention.
2 is a photograph showing a state in which a low-temperature drink is mixed with a simple formula of the present invention.
FIG. 3 is a photograph showing a high-temperature drink mixed with a simple formula of the present invention. FIG.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those skilled in the art can easily carry out the present invention. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Like parts are designated with like reference numerals throughout the specification.

The simple formula according to one embodiment of the present invention can be ingested in a dried state, that is, in a cereal state or mixed with a beverage and then consumed, and it can be ingested in an amount of 0.03 to 0.22 parts by weight, 0.33 to 1.36 parts by weight of salt, and 2 to 3 parts by weight of water. Here, the grain was 60 to 95% by weight of rice and 5 to 40% by weight of brown rice.

Cereals include rice and brown rice. However, the grain may be any one selected from the group consisting of rice, brown rice, barley, soybean, rice, millet, sorghum, wheat, corn and combinations thereof.

The rice according to the present embodiment can generally be used for all kinds of rice cooked for a meal. Here, the rice may be any one of rice white, glutinous rice, barley, black rice, or a mixture thereof.

The rice is 60 to 95% of the total weight of the grain. Rice is not pulverized but keeps its original state. At this time, the rice remains in the original state, so the nutrients of the rice are not destroyed.

Such rice is mainly composed of starch, contains about 7% of protein, contains less lipid and ash (calcareous component) and contains some vitamins.

 The protein in rice is glutelin, and contains small amounts of albumin and globulin. The amino acid composition is low in lysine, tryptophan, and methionine, but it has a protein value of 78, which is nutritionally superior among vegetable proteins.

 Lipids are found in the horny layer (glutinous layer: protein layer in cells) or in embryos. Minerals are rich in phosphorus and low in calcium. Important vitamins of rice are vitamin B1, vitamin B2, niacin, vitamin E, and do not contain vitamin A and vitamin C.

 When comparing the nutritional value of rice and bread, the most prominent is protein. The protein value of bread is only 44, which is much lower than that of rice. Therefore, rice protein is excellent.

 In addition, the lysine contained in the amino acid of the bread is much smaller than the lysine contained in the amino acid of the rice. When comparing the nutritional value of the hornblende, endosperm (endosperm) and embryo, the starch is the most abundant in the colostrum because it is mainly composed of saccharides, followed by water, protein, lipid and ash. It is also characterized by phosphorus as the most mineral and potassium with a very small amount of calcium in the order of magnesium and calcium.

 Saccharification is also the main ingredient in diets, followed by proteins, lipids, and ash. The minerals include phosphorus, potassium, magnesium, and calcium, and vitamin B1 is contained in the same way as the colony layer. Embryo rice is an embryo-attached rice. It is also called embryo ryegrass recently. It is characterized by its digestive ability and containing vitamin B1, vitamin B2 and vitamin E 2 or 3 times that of endosperm.

 The nutritional value of rice is also different depending on the old rice and the new rice, and the old rice is lower in flavor than the fresh rice, and the vitamin content is remarkably reduced. When rice is heated and cooked by adding an appropriate amount of water, rice starch becomes luxurious, that is, it is converted into alpha, so that digestion is good and taste is improved. Changes in the ingredients of cooked rice produce vitamin B1, vitamin B2 and fat and protein loss depending on the degree of washing before rice cooking.

In addition to rice, these rice are very useful as processed foods. First, there is a mixed diet. Among them, there are many kinds of porridge. Next, rice can be made into many kinds of rice cakes and process varieties, either with powder or with steamed rice. There are also some made by fermentation.

Brown rice is used as it is in the original state without being crushed like rice. The brown rice is composed of 5 to 40% by weight based on the total weight of the grain. When the brown rice is less than 5% by weight, the nutritive value is small and the brown rice effect can not be exhibited. If the brown rice exceeds 40% by weight, the molding can not be performed smoothly and debris may occur.

Such brown rice is rice that has been dried and threshed after harvested rice, and then the rice husk is removed by a machine made of rubber roller. The brown rice structure is composed of a rice bran layer such as pericarp, seed coat and horny layer and embryo which occupies a small part of the base of the rice grain from the outside, It was made up of the endosperm. This endosperm is mainly made of starch particles, and is the part that is used for cooking as white rice. The weight ratio of each part to the whole brown rice was 5 ~ 6% for rice bran, 2 ~ 3% for pear, 92% for breast milk. Therefore, when the rice is cooked with a rice cooker, it is possible to obtain a rice rice of 92%. The weight of 1 liter of brown rice is 770 ~ 840g, and the weight of 1,000 brown rice is 18 ~ 21g for small seed, 21 ~ 24g for medium seed, 26 ~ 28g for big seed, and 1.36 ~ 1.44 for big seed.

The standard chemical composition of Brown Rice was composed of carbohydrate (starch) in 15.5% of moisture, 7.4% of protein, 3.0% of lipid, 71.8% of carbohydrate, 1.0% of fiber, 1.3% of ash, and 0.54 of 100g of vitamin B1 , And there are not many proteins or fats. Vitamin B1 is abundant. Brown rice is better than white rice, and has fewer years of harm and microorganisms. In addition, there is no loss of nutrients due to brown rice, brown rice, fat, protein, vitamin B1 · B2 is abundant than white rice. There is also no reduction in the amount due to processing.

In this respect, the proposal of the prototype was made, but the taste was less than white rice, the nutrients were not digested and absorbed sufficiently, and it was not spread because of difficulty in making rice. When cooking rice with brown rice, it is better to soak in water for more than half a day, and the rice is poured at a ratio of 1.5 (1.2 in white rice) to brown rice 1. If you want to cook rice in a short time, it is better to use, but because of high temperature, the destruction of vitamin B is big.

0.03-0.22 parts by weight is added to 100 parts by weight of grain. When the sodgul is less than 0.03 parts by weight, the taste of the sodgulla can not be felt, and the odor neutralized by the sodgul fragrance is not removed. And, when the saddlerbone is more than 0.22 parts by weight, it is possible to cause a dull sagging in the simple formula.

It is preferable to add 0.068 parts by weight to 100 parts by weight of the grain for such effect and flavor.

These donggulra are distributed in Korea, China, and Japan. The roots are dried and used as a medicinal herb and boiled in tea. Roots are sweet and nutritious, so they can be eaten raw in spring. It is effective for people with weakness, fatigue, dizziness and headache. It is good for skin beauty because it has the effect of stimulation and antioxidation.

Put about 20 grams of water in 600 ml of water and drink for 20 minutes in a weak fire. There are no digestive disorders, so you can boil lightly and drink instead of water. If you drink for a long time, the complexion and color are improved, and blood pressure and blood sugar are reduced.

The saccharides are added in an amount of 0.05 to 0.42 parts by weight based on 100 parts by weight of the grain. When the sugar is less than 0.05 part by weight, the sweetness is minimized and the taste of the simple formula of the snack state is lowered. If the sugar is more than 0.42 part by weight, the taste may be easy in a snack state, but the simple formula of a dead state may be excessively sweetened and the taste may be deteriorated.

Such saccharides are preferably added in an amount of 0.11 parts by weight so that the taste of the saccharides can be harmonized with other compositions.

The saccharide according to the present embodiment is composed of stevioside, and the stevioside is a glycoside contained in the leaves of Stevia rebaudiana, a chrysanthemum which originated in South America, Paraguay.

It has been imported to Stevo Korea in 1973 and has been tested and grown in farms for the development of alternative sugar substitutes at the Crop Test Site. Among the cultivars cultivated in Korea are Suwon No.2 (sweetener component 12.2%) and Suwon No.11 (23%). Breeding is done with seeds or bunches. Harvesting can be done once or twice a year, with early and mid-September being the fewest.

The stevioside taken from Stevia has a sweetness of 150 to 200 times that of sugar. It has a slightly bitter taste compared to sugar, but it is mixed with glucose, lactose, etc., mixed with sweeteners, sauces, ketchup, etc.

Meanwhile, the saccharide according to this embodiment may be selected from the group consisting of honey, sugar, fructose, glucose, syrup, lactose, and combinations thereof in addition to stevioside.

The salt is added in an amount of 0.33 to 1.36 parts by weight based on 100 parts by weight of the grain. If the salt is added in an amount less than or greater than 0.33 to 1.36 parts by weight, there is a disadvantage that the aesthetics are deteriorated.

It is preferable to add 0.8 parts by weight of such salt so that the salt can be harmonized with other compositions.

These salts are salty white crystals composed mainly of sodium chloride, which is one of the essential minerals in maintaining human life and has long been used as a seasoning to taste foods.

Salt is an isotropic crystal in which sodium and chlorine are bonded in the same ratio. However, salt usually contains a lot of impurities, and its crystals are irregular and colors vary. And baked salt and bamboo salt, which remove these impurities through heat treatment, are produced and sold.

On the other hand, a well-refined high-purity salt easily combines with water to cause lumps. To prevent this, a small amount of calcium carbonate, magnesium chloride, etc. may be added. In some countries, nutrients that are easily scarce, such as iodine, It is also used by adding.

The salt absorbed into the body through the food is separated into sodium and chloride ions. The amount of sodium in the human body is 1,550 to 1,380 mg per kg of body weight, and in the case of a body weight of 60 kg, the body has 70 to 80 g of sodium in the body, 25 to 40% in the skeletal tissue and the remainder in the extracellular fluid.

Salt is responsible for various physiological functions such as making hydrochloric acid, a component of stomach fluid, and controlling the actions of muscles and nerves. In particular, sodium is one of the most abundant cations in the extracellular fluid, and it is one of the essential minerals in our body that controls the amount of extracellular fluid, acid · base equilibrium, cell membrane potential and so on and actively transports the substance in the cell membrane.

Water is added in an amount of 2 to 3 parts by weight based on 100 parts by weight of the grain. When the amount of water is less than 2 parts by weight, rice, brown rice, siberia, stevioside and salt are not kneaded in harmony. When the water content exceeds 3 parts by weight, it takes a lot of time to dry the kneaded product.

It is preferable to add 2.5 parts by weight of such water.

This water is for kneading rice, brown rice, gypsum, stevioside, and salt.

Hereinafter, the constitution and effects of the present invention will be described in more detail through examples. These examples are only for illustrating the present invention, and the scope of the present invention is not limited by these examples.

[Example 1]

The simple formula according to the present embodiment includes 0.068 parts by weight of sardine, 0.11 part by weight of saccharides, 0.8 parts by weight of salt, and 2.5 parts by weight of water, based on 100 parts by weight of the cereal. Here, the grains were mixed with 80% by weight of rice and 20% by weight of brown rice and kneaded. (Mixture forming step)

Then, the kneaded product is dried for a preset time to remove moisture contained in the kneaded product. (Drying step)

The dried product was placed in a mold and baked for a predetermined time, temperature and pressure. (Baking step)

The dried material was solidified into a mold shape by the temperature and pressure applied in the mold. The dried matter formed in the form of a frame became a serial state as shown in Fig.

At this time, the simple state of the serial state is formed to have a diameter of about 25 mm to 35 mm and a thickness of about 5 mm to 9 mm so that it can be eaten by a bite. However, the diameter and thickness of the simple formula may vary depending on the form.

Put the simple formula of such serial state and the spoon into the container, seal the open part of the container, and pack the simple type. (Packaging step)

[Comparative Example 1]

The simple formula according to the present embodiment comprises 0.02 parts by weight of dodgel, 0.5 parts by weight of saccharides, 0.2 parts by weight of salt, and 1.5 parts by weight of water, based on 100 parts by weight of the cereal. Here, the grains were mixed with 60 wt% of rice and 40 wt% of brown rice and kneaded.

Then, the kneaded product was dried for a predetermined time, and the dried product was placed in a mold and baked for a predetermined time, temperature and pressure. The dried material was solidified into the form of a mold by the temperature and pressure applied in the mold and became a serial state.

[Experimental Example 1]

A simple expression of [Example 1] and a simple expression of [Comparative Example 1] were respectively sampled to 30 evaluation members made up of a student group, a worker group, and a patient group, and were tested according to a five-step evaluation method.

Table 1 below shows the age distribution, [Table 2] shows the result of preference (taste), and [Table 3] shows convenience. The numbers in the table indicate the number of people in the sensory test group who gave the evaluation.

Evaluation stage Elementary student Middle / hard College student / employee patient Number of people 6 8 6 10

Likelihood Very tasty No taste usually Delicious Very delicious Example 1 - - 7 20 3 Comparative Example 1 - - 5 20 5

Likelihood Very uncomfortable Inconvenience usually Convenient Very convenient Example 1 - One 4 15 10 Comparative Example 1 - 5 9 14 2

[Table 2] shows no significant difference in taste between [Example 1] and [Comparative Example 1]. However, in terms of taste, [Comparative Example 1] was further selected. This was due to the fact that the content of saccharides was higher than that of [Example 1], so there were many choices at young age.

In Table 3, [Example 1] was higher than that of [Comparative Example 1] in terms of convenience, because no debris was generated due to minimization of the addition of brown rice in [Example 1] It can be seen that the ingestion of simple diet was easy.

[Experimental Example 2]

[Experimental Example 2] was performed on the same conditions as those of [Experimental Example 1], and beverages were mixed in each individual expression to be sampled. The beverage used here was low-temperature milk or high-temperature water (70 ° C to 90 ° C) depending on the taste of the sensory evaluation stage.

At this time, the simple formula mixed with milk absorbed the beverage, and the shape of the mold was kept in a swollen state. (See FIG. 2)

And the simple formula mixed with the hot water was broken by the temperature of the beverage and the state of the mold was broken. At this time, the grains became swollen and increased in size while maintaining their original shape. (See FIG. 3)

[Table 4] shows the taste (taste) results of the cereal mixed with beverage, and [Table 5] shows convenience. The numbers in the table indicate the number of people in the sensory test group who gave the evaluation.

Likelihood Very tasty No taste usually Delicious Very delicious Example 1 - - 4 22 4 Comparative Example 1 - - 13 15 2

Likelihood Very uncomfortable Inconvenience usually Easy Very easy Example 1 - - 7 20 3 Comparative Example 1 - - 5 22 3

[Table 4] shows that the simple formula of [Example 1] is more delicious than the simple formula of [Comparative Example 1] in the taste of the cereal mixed with the beverage. This is because the addition of saccharides of [Comparative Example 1] was greater than that of [Example 1], and the sweetness of the simple formula of [Comparative Example 1] strongly occurred while the cereal was mixed with the beverage. When the simple formula of [Comparative Example 1] was mixed with the beverage rather than when it was eaten in the cereal state, the sweetness became stronger when it was eaten, and the taste of the simple formula mixed with the beverage was lowered. Accordingly, the simple formula of [Example 1] in which the sweet taste is harmonized with the beverage received more choices.

However, in Table 5, there was no serial difference between the [Example 1] serial and [Example 2] in terms of ease of ingestion.

The present invention does not grind the grain but bends while maintaining its shape. When the bent grain is mixed with the beverage, the grain blooms while maintaining its original shape. Generally, when a powder in a granular state is mixed with a beverage, the powder becomes a thick state (thick). However, the simple formula of the present invention does not become a state of being killed, and the chewiness is improved because it is swollen while maintaining its shape.

The simple formula of the present invention can be ingested in a cereal state according to the taste of the consumer or mixed with a drink.

When the simple formula is mixed with the beverage, the simple formula can be ingested in the inflated state while maintaining the curved shape, or the inflated state can be completely loosened and swollen depending on the temperature of the beverage and the time immersed in the beverage.

Accordingly, the user can take various states such as a cereal state, a state mixed with a drink, and the like depending on his or her taste and the state of the teeth.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, Of the right.

Claims (9)

delete delete delete delete delete delete A step of mixing the rice, the brown rice, the sardine and the stevioside, the salt and the water to form a mixture,
Drying the mixture, and
Placing the mixture in a predetermined mold and baking
≪ / RTI > 8. The method of claim 7,
In the step of forming the mixture,
Wherein the rice is mixed with 10 to 21.0 parts by weight of brown rice, 0.03 to 0.22 parts by weight of sardine, 0.05 to 0.42 parts by weight of saccharides, 0.33 to 1.36 parts by weight of salt, and 2 to 3 parts by weight of water relative to 100 parts by weight of rice. 9. The method according to claim 7 or 8,
Further comprising a packing step of placing the baked mixture and the spoon in the container in the baking step and sealing the container.

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