KR101479424B1 - Cereal snack pieces and manufacturing method thereof - Google Patents

Abstract

Provided are cereal snack pieces and a method for manufacturing the same, wherein the cereal snack spices are manufactured by puffing and molding crops into a predetermined shape using an extrusion molder such that nutrients of the crops are less destroyed, cutting the molded puffed product into snack pieces with an easily eatable size, and coating surfaces of the snack pieces with a seasoning for improving a taste, flavor, and texture. The method for manufacturing cereal snack pieces comprises the steps of: washing crops, such as brown rice, whole wheat, barley, sorghum, corn, millet, and beans, and humidify the crops to have a moisture content of 18-20%, and pulverizing the humidified crops into a particle size of 30-60 meshes, followed by mixing; feeding the mixed crop powder into a molding extruder of which the barrel temperature is maintained at 120-150°C, followed by melting and puffing under pressure conditions of 400-500 psi, and then discharging the puffed material through a nozzle, thereby discharging the puffed molded product with a predetermined shape; jetting the puffed molded product, which is discharged from the nozzle, to a cutting machine to mold obliquely cut snack pieces, and spray-coating surfaces of the molded snack pieces with a seasoning for 7-8 seconds, wherein the seasoning is obtained by mixing an edible oil with a flavor reinforcing agent in which a table salt is mixed with dry milk; and supplying hot air of 100-130°C to the snack species coated with the seasoning to dry the snack species to have a moisture content of 3% or less, thereby increasing resistive starch of the brown rice, whole wheat, and corn.

Description

TECHNICAL FIELD [0001] The present invention relates to cereal snack cereals, cereal snack cereals,

The present invention relates to a grain confection and a method of manufacturing the same. More specifically, the present invention relates to a grain confectionery and a method for producing the same, And a seasoning for improving taste, flavor and texture on the surface of snack pieces cut at a size easy to ingest, and a method for manufacturing the snack pieces.

Although breakfast is a very important factor in physiological aspects of eating habits that affect clinical nutritional status, the rate of taking breakfast is increasing in Korea at present, and the rate of acceptance of elementary, middle and high school students is generally high. If you start your day with breakfast, nutrients from the previous evening alone will make your brain unable to function properly and you will lose blood sugar and become tired easily. If the fasting state is maintained for a long time, the absorption rate of the stomach and intestines becomes low, resulting in overeating at the next meal, which is the source of the fatigue and obesity, so breakfast is most important for a healthy day.

Currently, many confectioners and food processing companies manufacture and sell cereal products based on cereals. Developed as a snack and meal substitute, the cereal product is a popular snack food offering a good nutritional source. Such serial products are made in various forms such as bar type, flattened dumpling type, puffed type and engraved type.

To facilitate the nutritional supply of these cereal foods, nutrients such as vitamins, iron, and calcium are artificially added to cereals, which are the main components of cereal. In addition, in order to improve palatability, general cereal products mainly include products containing chemical food additives such as sugars, coloring matters, and flavoring agents. However, these products are highly palatable, but contain excessive amounts of calories and excessive sugars, which may cause a child's obesity, and may cause consumers to refuse various additives.

Prior Art Document Registration Patent No. 10-0553386 (Registered on Mar. 10, 2006) includes a method in which any one selected from rice, brown rice, barley, yulmu, glutinous rice and rice gruel is put into an extruder and pulverized and heated and expanded to form a predetermined shape There is disclosed a technical construction in which a grain snack is made by coating a syrup with dried syrup, sesame, bean, tungsten powder, rice flour, shrimp powder, .

The grains of the grain dryers disclosed in the above-mentioned " apparatus and process for manufacturing dry wheatgrants " using the grains described in the above prior art documents disclose a technical structure in which grains are pulverized and extruded by using an extrusion molding machine to perform extrusion molding. Resistant starch 'which keeps the feeling of fullness and longness is very small and the syrup mixed with the syrup is coated on the surface of the cereal cake formed in the opposite shape, .

Registration No. 10-0553386 (registered on February 10, 2006)

Accordingly, an object of the present invention is to provide a method for producing a starch-free starch, which is excellent in the yield of the starch starch when extruded and has a low nutrient destruction using whole grains, And a method for producing the same.

Another object of the present invention is to provide a method for producing a granular mixture by blending mixed grains of whole grain of brown rice, whole wheat, barley, sorghum, corn, barley and soybean with an extrusion molding machine and drying by hot air to lower the moisture content, To increase the amount of starch and to provide a method for producing the snack cereals.

In order to accomplish the above object, the present invention provides a method for controlling moisture content in rice, comprising the steps of washing brown rice, whole wheat, barley, sorghum, corn, barley and soybean grains to moisture content of 18% to 20% Crushing and mixing the mixture into a particle size of a mesh; The mixed grain powder is put into a molding extruder maintained at a barrel temperature of 120 to 150 ° C, and is melt-puffered under a pressure of 400 to 500 psi, and then discharged into a die to discharge the preform into a predetermined shape ; The snuff piece is cut by a cutter to form a snuff piece which is cut out from the extruder, and the mixture is mixed with a flavor enhancer mixed with a salt and a milk powder on the surface of the snack piece during 7 to 8 seconds A process of spray coating a seasoning; Drying the snack rice coated with the seasoning at a temperature of 100 to 130 캜 for 30 minutes to adjust the moisture content to 3% or less to increase the resistance starch of the brown rice, whole wheat, and corn .

The mixed grain powder has 65 ± 2% by weight of whole wheat, 25 ± 2% by weight of corn, and 2 ± 0.5% by weight of brown rice, millet, barley, and barley respectively.

The sesame oil is preferably seasoned by adding 18 wt% of cooking oil, 0.7 wt% of salt and 5 wt% of powdered milk to 100 wt% of the mixed grain powder, and the edible oil is preferably sunflower oil.

The cereal snack cores according to the embodiment of the present invention can be manufactured by extrusion molding grains such as wheat, corn, brown rice, barley and the like having a relatively high starch content by a relatively high barrel temperature and high pressure during the extrusion molding process Grain crystals can be melted and puffed by gelling. In addition, a low-calorie cereal snack physis that lowers the moisture content of the puffing-shaped material discharged to the discharge port (discharge nozzle) of the extrusion molding machine and lowers the moisture content to recrystallize the starch to increase resistance starch, There is an advantage that it can be manufactured.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Reference will now be made in detail to the preferred embodiments of the present invention, examples of which are illustrated in the accompanying drawings.

First, the seeds such as brown rice, whole wheat, barley, sorghum, corn, barley, and soybeans are put into a washing machine and washed and debris is repeated several times, followed by drying to a moisture content of 18 to 20%. If possible, it is advisable to individually wash the grains of brown rice, whole wheat, barley, sorghum, corn, barley and soybeans to control the moisture content and not remove the fiber-rich bark.

At this time, the skin of wheat, barley and sorghum can be peeled off very thinly for the texture, and when peeling off the skin, it is preferable to make the skin as thin as possible so that a large amount of fiber contained in the shell does not decrease much. The above fiber of whole grain such as brown rice, whole wheat, barley, sorghum, corn, barley and soybean contains a large amount of resistant starch (or resistant starch). When the fiber containing large amount of resistant starch is consumed, Weight loss can be induced.

Resistant starch means starch that does not provide glucose to human tissues but produces gas or short-chain fatty acids that are fermented in the large intestine and is known to have physiological activity similar to dietary fiber in this respect.

When the whole grain having a moisture content of less than 18% is poured into an extrusion molding machine, the bonding force between the grain grains tends to fall and the tangling phenomenon tends to be small. However, When poured into the puddle, the molded grain structure is damaged and the texture is deteriorated. Therefore, it is required to put the mixed whole grain into an extruder to humidify the moisture content of the mixed cereals to 18-20% so as to minimize the damage of the tissues while maintaining the proper bonding force between grain structures at the time of puffing.

Washing and conditioning were carried out. That is, 65% by weight of whole wheat with controlled moisture content, 2% by weight of barley, 2% by weight of sorghum, 25% by weight of corn, 2% by weight of crude oil, 2% Is about 30 to 60 mesh (mesh). The reasons for milling brown rice, wheat, barley, sorghum, corn, barley, and soybeans with controlled moisture content after washing are that they are put into an extruder controlled by high temperature and pressure, .

Thereafter, the mixed grains are introduced into an extruder having a temperature of 120 to 150 ° C and an extrusion pressure of 400 psi, and puffing is performed while the screw is rotated. When the water inside the pulverized whole grain powder evaporates while melting . That is, the brown rice, barley, sorghum, corn, barley, soybean, etc. of the mixed grains put into the extrusion molding machine by the extrusion molding process are puffed out due to rapid volume expansion and starch granulation.

The effect of starch granulation, digestion, sterilization, drying, and texture improvement of brown rice, barley, sorghum, corn, barley, soybean powder mixed and pulverized by the puffing occurs, and the loss of nutrients such as vitamins Relatively less.

Further, when the pumping of the extrusion molding machine is performed as described above, the pressure of the pumping space in the extrusion molding machine is maintained at a high level so that the perforated material pumped in the extrusion molding machine is discharged to the discharge port side and is shaped into the shape of the nozzle coupled to the discharge port side . At this time, a porous layer (air cell) is formed in the puffed perphene material to obtain a crisp texture.

The shape of the puddle discharged from the extruder is shaped and discharged into the shape of a nozzle coupled to the discharge port side, and is cut by a cutter coupled to the discharge port side. For example, if the nozzle coupled to the discharge port side of the extrusion molding machine is circular, the shape of the puffed material discharged therefrom is discharged in a long shape like a karat cake and cut to a certain size by a cutter coupled to the discharge port side.

At this time, when the cutter is combined in a tilted shape at a certain angle, the cut shape has a shape in which the karat cake is diagonal. That is, the perforated material which is punched out from the extruding and shaping machine in the form of a long bar like a karaya cake is sliced at an oblique angle to form a snack piece.

On the surface of the snack piece, which is cut by the cutter, the powdered milk mixture prepared by mixing at least one selected from the group consisting of garlic, pepper and salt is spray-coated on the mixture of powdered milk and edible oil. At this time, it is preferable that the powdery oil is coated within 7 to 8 seconds after the perforation is cut in the same direction. In addition, the seasoning, that is, milk powder blended oil, may be prepared by mixing 18 parts by weight of sunflower oil, 0.7 parts by weight of salt and 5 parts by weight of whole milk powder in 100 parts by weight of the mixed grain powder. The salt may be one or more selected from the group consisting of refined salt, roasted salt and bamboo salt, although it is not particularly limited as long as it is used in the art.

The mixture is spray-coated on the surface of snack crisscross which is cut into a long slit-shaped perp shaped compression molded pebbles in the shape of diagonal slices and then put into a hot air drier and heated at a temperature of 100 to 130 ° C for 20 to 30 minutes If the moisture content is lowered to 3% or less by hot air drying, an amorphous structure is obtained, so that grain snack cores having an increased amount of resistant starch can be obtained.

Grain Snack Pickies made by the above method are excellent in flavor and texture by crushing, pulping, and seasoning of brown rice, wheat, barley, sorghum, rice, and soybeans rich in dietary fiber mixed with corn containing a large amount of resistant starch , You can make snacks suitable for weight control.

Claims (4)

A method for producing cereal snack cornice, comprising the steps of: washing grain of brown rice, whole wheat, barley, sorghum, corn, barley and soybean so that moisture is 18% to 20% Pulverizing and mixing the mixture into granules; Introducing the mixed grain powder into a forming extruder maintained at a temperature of 120 to 150 ° C in a barrel to melt-puff the powder under a pressure of 400 to 500 psi, and discharging the puffed molding in a predetermined shape through a nozzle; The snuff piece is cut in a similar manner by ejecting the puffing material discharged from the nozzle with a cutter, and a flavor enhancer and a cooking oil mixed with salt and powdered milk are mixed on the surface of the formed snack piece during 7 to 8 seconds. Spray coating a mixture of seasonings; Drying the snack rice with the seasoning-coated snack rice so that the moisture content of the snack rice is 3% or less by supplying hot wind at 100 to 130 ° C to increase the resistance starch of the rice, whole wheat, and corn ≪ / RTI > The method of claim 1, wherein the mixed grain powder is 65 ± 2% by weight of wheat germ, 25 ± 2% by weight of corn, and 2 ± 0.5% by weight of brown rice, millet, Gt; [3] The seasoning spray coating process according to claim 1 or 2, wherein the seasoning spray coating process further comprises mixing seasoning of 18% by weight of sunflower oil, 0.7% by weight of salt, and 5% By weight. A grain snack rice produced by the method for producing a grain snack rice according to claim 3.