KR101646625B1 - Manufacturing Method for Mixed Cereals Snack and Manufactured Mixed Cereals Snack Therefrom - Google Patents

Abstract

The present invention relates to a method for manufacturing a mixed-grain snack and a mixed-grain snack produced therefrom, which can be used as a nutritional balance, The present invention relates to a method of manufacturing a snack, and a mixed snack snack produced therefrom.
The method of manufacturing a mixed-grain snack according to the present invention is characterized in that a mixed song consisting of 30 to 70% of rice, 10 to 30% of pulp, 3 to 15% of cooked rice, and 10 to 30% of pulp is puffed at 260 to 285 ° C .
According to the present invention, in order to reinforce dietary fiber, protein, various minerals, and vitamins which are likely to be scarce in general rice white, other mixed cereals are added to rice to prepare a puffed snack without deterioration of nutrition loss, appearance, texture and taste There is an advantage to be able to do.

Description

Technical Field [0001] The present invention relates to a method for manufacturing a snack and a snack produced from the snack,

The present invention relates to a method for manufacturing a mixed-grain snack, and a mixed-grain snack produced therefrom, which can reduce nutritional loss, taste, and texture of the puffed snack, To a process for producing snacks and to a mixed snack produced therefrom.

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.

Although such white rice contains carbohydrates, proteins, minerals and vitamins, it contains a lot of nutrients, but it lacks fat, calcium, and iron, so that when it is fed only white rice, its immunity against various diseases caused by nutritional imbalance is poor.

On the other hand, the grains are known to have various functions such as improving immunity, inhibiting blood pressure elevation, and obesity inhibition. However, there is a disadvantage in that the cooking and texture are poor, such as rough texture and incompatibility with digestion.

Recently, since the consumption type of cereal is the tendency to prefer convenience foods of aging age and health orientation, a mixture of rice with different kinds of rice to add dietary fiber, protein, various minerals, .

Most of the currently marketed cereal snacks are pretreated with sugar, raw materials for pressurization, immersion, and drying to improve the expansion characteristics in consideration of the characteristics of each grain. However, problems such as loss of nutrition and deterioration of appearance and taste during extrusion Have.

This is because, when the mixed tongue is extruded, the expansion characteristics are different due to the characteristics of the materials constituting the mixed tongue.

Accordingly, the present inventors have made efforts to solve the above problems. As a result, the present inventors have found that when pulverizing, pulverizing, pulverizing, pulverizing, pulverizing, pulverizing and pulverizing wheat, It is possible to produce a mixed-flavored snack having excellent appearance, texture, taste, texture and the like while maintaining the nutrition balance of the entire song.

It is an object of the present invention to provide a mixed gang snack having excellent appearance, texture, taste and texture while maintaining nutritional balance, and a method for producing the same.

In order to achieve the above object, the present invention is characterized in that a mixed song consisting of 30 to 70% of rice, 10 to 30% of pulp, 3 to 15% of other pulp and 10 to 30% of pulp is poured at 260 to 285 ° C A method for manufacturing a mixed-grain snack is provided.

In the present invention, the rice flour is selected from the group consisting of brown rice, black rice, glutinous rice, black rice and black rice, and the wheat flour is selected from the group consisting of whole wheat rice, mandarin rice, Is selected from the group consisting of sorghum and maize, and the beans are selected from the group consisting of kidney beans, mung bean, seolithae, japonica, black pot, bean sprouts and red beans.

In the present invention, the rice is not subjected to water immersion and hydrothermal treatment, and has a water content of 8 to 15%.

In the present invention, the pulverulent, cooked and pulverulent pulp are treated with water soaking, sizing, drying, coarse pulverization and moisture control to have a moisture content of 10 to 15%.

In the present invention, the immersion is performed for 1 hour 30 minutes to 2 hours 30 minutes, and the gelation is treated at 100 to 130 ° C for 10 to 20 minutes, the drying is carried out at 60 to 80 ° C for 10 to 14 hours, The coarse pulverization is characterized by being pulverized to a size of 4 to 6 x 4 to 6 mm.

The present invention also relates to a process for producing a green tea, which comprises 5 to 25% of brown rice, 5 to 25% of black rice, 5 to 25% of glutinous rice, 5 to 25% of black rice, 5 to 25% of black rice, 1 to 10% 1% to 10% of mung bean, 1% to 10% of mung bean, 1% to 10% of mung bean, 1% to 10% 1 to 10%, 1 to 10% of weak beans, and 1 to 10% of red beans are puffed at 260 to 285 ° C.

The present invention also provides a mixed jar snack produced by the method of manufacturing the mixed jar snack.

According to the present invention, in order to reinforce dietary fiber, protein, various minerals and vitamins, which are likely to be scarce in general rice, rice is mixed with other kinds of rice grains and the resulting mixture is used as a puffing snack without deterioration in nutrition loss, appearance, texture, Can be manufactured.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view illustrating a manufacturing process of a mixed jar snack according to an embodiment of the present invention. FIG.
Fig. 2 is a photograph showing appearance characteristics of the puffed rice. Fig. 2 (a) is a brown rice, Fig. 2 (b) is a black rice brown rice, (c) is glutinous rice, (d) is black rice and (e) is black rice.
Fig. 3 is a photograph showing the internal microstructure of the puffed rice. Fig. 3 (a) is brown rice, (b) is glutinous rice, and (c) is rice gruel.
Fig. 4 is a photograph showing appearance characteristics of a puffing pulp, wherein (a) is a pincer, (b) is a pincer, (c) is a green tea height, (d) to be.
5 is a photograph showing appearance characteristics of the puffing millet. Fig. 5 (a) is a sorghum, and Fig. 5 (b) is a corn.
Fig. 6 is a photograph showing appearance characteristics of a puffer bean curd, wherein (a) is a kidney bean, (b) is mung bean, (c) is a segregate, (d) ) Is red bean.
Fig. 7 is a photograph showing the internal microstructure of the pudding pulp, in which (a) is a kidney bean, (b) is mung bean, (c) is a frosting, (d) is white, f) is red bean, and (g) is red bean.
FIG. 8 is a photograph showing characteristics of the pulp and miscellaneous pulp according to the immersion and gliding time according to an embodiment of the present invention.
FIG. 9 is a photograph showing the characteristics of the bean curd according to the immersion and the gliding time according to an embodiment of the present invention.
FIG. 10 is a photograph (A) of a mixed-brow snack produced according to an embodiment of the present invention and a scanning electron micrograph (B) of an internal microstructure.
11 is a graph showing changes in TBA value according to storage temperature and storage period of a mixed-grain snack.
FIG. 12 is a regression analysis graph for calculating the reaction rate constant (K) of the lipid peroxidation reaction by temperature.
13 is a graph showing the Arrhenius plot according to the acceleration storage experiment.

In the present invention, when the mixed wheat puffed snacks are prepared, the wheat flour, the mixed wheat flour and the wheat flour are separately pretreated by soaking, grinding, drying, pulverizing and moisture control, And to make it possible to produce a mixed-flavored snack having excellent appearance, texture, and taste while retaining nutritional balance.

In one embodiment of the present invention, the rice, the pulp, the gravy and the pulp were puffed without the soaking treatment. As a result, it was confirmed that the ripening, irregularity and morphological damage of pulses,

In another embodiment of the present invention, the pulverized, pulverized, and pulverized pulses are soaked, grated, dried, coarsely pulverized, the moisture is controlled, and then the pulp is poured. As a result, it was confirmed that the phenomenon of breakage of the shape was decreased by the increase of the adhesion force between the particles, and the puffing occurred uniformly.

Accordingly, in one aspect, the present invention relates to a mixing method comprising mixing a mixture consisting of 30 to 70% of rice, 10 to 30% of pulp, 3 to 15% of other pulp and 10 to 30% of pulp at 260 to 285 캜 To a method of manufacturing a snack, and to a mixed snack produced therefrom.

Wherein the rice is selected from the group consisting of brown rice, black rice, glutinous rice, brown rice, and black bean rice, whole wheat rice, whole wheat rice, mandarin orange, beeta mandarin, green tea mandarin, Black bean, sweet bean, red bean, and the like.

In the present invention, the rice is not subjected to pretreatment or hydrothermal treatment, and has a water content of 8 to 15%. When the water content of the rice is less than 8%, there is a problem of burning without being puffed, and when it exceeds 15%, there is a problem of pressing.

In the present invention, the pulverulent, cooked and pulverulent pulp are treated with water soaking, sizing, drying, coarse pulverization and moisture control to have a moisture content of 10 to 15%.

The immersion is intended to hydrate the pre-gelatinized starch so that the gelatinization proceeds uniformly. The immersion time is not particularly limited, but it is preferably 1 hour 30 minutes to 2 hours 30 minutes Do. If the soaking time is less than 1 hour and 30 minutes, the hydration becomes incomplete. If the soaking time exceeds 2 hours and 30 minutes, there is a problem that the hydration process consumes too much time.

The pretreatment means a pretreatment before puffing, which means pulverization, pulverization or pulverization. The temperature and time are not particularly limited, but it is preferable to increase the temperature at 100 to 130 ° C for 10 to 20 minutes.

In the present invention, the drying is preferably carried out at 60 to 80 ° C. for 10 to 14 hours so that the moisture content is about 10%, and the coarse pulverization is carried out at 4 to 6 × 4 To 6 mm in size.

In addition, the moisture control treatment is performed so that puffing can be performed well, and drying or water may be added so that the moisture content of the pulverulent, the gravy and the pulp is 10 to 15%.

BACKGROUND OF THE INVENTION [0002] Puffing is one of the most widely used methods of processing cereals, and is currently being used in the manufacture of various types of snack products and breakfast cereal products. In the present invention, Can be performed.

For reference, the mechanism of puffing is the volume expansion of cereal due to the vaporization of water, and sudden changes in heating temperature and pressure, which cause vaporization of water, determine the degree of puffing and final product properties. The puffing product should have a moisture content of 3% or less in order to maintain its unique crispness. In general, the higher the puffing degree, the more important is the moisture content of the product.

Accordingly, the present invention is characterized in that the puddling is performed by using the moisture content of the pulverulent, the cooked, and the pulp with a moisture content of 10 to 15%. In the case of pulverized and grated pulses, grains and pulses, the moisture content can be adjusted to the above range through drying. If the water content of the mixed mixture is less than 10%, there is a problem of carbonization at the time of puffing, and when the water content is more than 15%, the puffing is difficult.

On the other hand, the present inventors confirmed the puffed structure characteristics of the rice, barley, millet, and bean curd used in the manufacture of mixed curd snacks, and based on this, the optimal mixing ratio to produce a mixed curd snack having excellent commerciality and taste was derived.

Therefore, the present invention also provides a method for producing a rice wine, which comprises 5 to 25% of brown rice, 5 to 25% of black rice, 5 to 25% of glutinous rice, 5 to 25% of black rice, 5 to 25% of black rice, 10% of green tea, 1 ~ 10% of green tea, 1 ~ 15% of green tea, 1 ~ 15% of corn, 1 ~ 5% of corn, 1 ~ 10% of corn, Characterized in that a mixed tune mixed at 10% to 10%, black tin 1 to 10%, weak tin 1 to 10%, and red bean 1 to 10% is puffed at 260 to 285 ° C, It relates to a mixed song snack.

[Example]

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for illustrating the present invention and that the scope of the present invention is not construed as being limited by these embodiments.

Experimental Example 1: Confirmation of puffing characteristics by raw materials

The original songs used in the preparation of mixed - gum snacks were examined for appearance and internal structure after puffing. The external appearance was visually inspected using a low magnification anatomical microscope (AKS-3, Kunje Precise Chemical Co., Korea). The internal structure of the mixture was determined to be the same as that of the rice Were observed using a scanning electron microscope (TM3000 Scanning Electronic Microscope, Hitachi High-Technologies Corporation, Japan).

(1) Rice

As shown in Fig. 2, the rice was sprayed with water without a soaking process to adjust the moisture content to 12%, and the appearance of the rice after the puffing at 280 DEG C, 280 DEG C, 285 DEG C, glutinous rice 260 DEG C, The degree of swelling of glutinous rice was higher than that of other samples. All rice samples were uniformly shaped with proper adhesion after puffing. In addition, after the puffing, the original bulge was retained in a curved shape, but the outer layer was ruptured and dispersed relatively uniformly throughout the entire area.

Also, as shown in FIG. 3, the internal microstructure of the rice after puffing was examined by SEM. As a result, air holes were formed by puffing, and the size and distribution of the air holes varied depending on the samples. Brown rice showed a compact and dense internal structure, while internal structure of rice brown rice showed increased porosity due to air holes.

(2) Pulses

As shown in FIG. 4, the pulverized product was sprayed with water without a soaking process to adjust the moisture content to 12%, and the puddle after 270 minutes of puffing at 270 占 폚, Viteratma 260 占 폚, green tea height 280 占 폚, The degree of puffing was lower than that of rice, and the puffing was also non - uniform throughout the product. In addition, the pulsation has a problem that the binding force required for forming after puffing is low, so that it is easily broken by an external impact. In all the samples except for the padding, the surface contacting with the puffing machine is turned into a dark color.

(3) grains

As shown in FIG. 5, when the rice flour was sprayed without water immersion, the moisture content was adjusted to 12%, and the appearance of the rice after the puffing was examined at 285 ° C and 280 ° C, Also showed non-uniformity throughout the product. And, the adhesion force required for forming after puffing was higher than that of pulp, so that shape breakage did not occur, but uniform molding was not performed due to non-uniform expansion of all the samples.

(4) Pulses

As shown in FIG. 6, the beans were sprayed with water without a soaking process to adjust the moisture content to 12%, and the content of beans 270 ° C, mung bean 270 ° C, seaweed 260 ° C, white rice 270 ° C, black tea 270 ° C, The appearance of puddings by puffing was different from those of cereals. The difference in appearance between puddings and cereals was considered to be due to the difference in the amount of cereal grains and the yield of grains themselves. The bloom samples were compressed by puffing, but they were dispersed evenly but not compressed. In addition, the edible samples were partially melted due to heating and showed a shape adhered to each other. Therefore, the external appearance of the curd sample was smooth without any voids on the surface, but the mechanical strength was very weak and was easily damaged by external impact.

The puddings on the surface of the puddings were dark brown due to the puddling of the puddings compared to the grains. This is because the content of proteins and sugars in the puddings is higher than that of the grains.

As shown in FIG. 7, the internal structure of the beans showed a completely different shape from that of the cereals. The air holes formed by puffing were identified as bean, mung bean and red bean having relatively high starch content. Respectively. The internal microstructure of the pupae after the puffing was different from that of grains, and the fat was distributed in the protein. Therefore, it was judged that the internal structure was determined as the protein was denatured and melted like the grass during the heating puffing process.

Experimental Example 2: Pretreatment for Improvement of Muscle Puffing

In order to improve the physical properties of pulp, miscellaneous, and pulp which were unevenly generated in Experimental Example 1, the original water was soaked for 120 minutes and then heated at 120 ° C for 10 minutes to 20 minutes to increase the water content to about 10% Dried and pulverized to a size of 5 × 5 mm to adjust the moisture content to 12% and then pulverized at 280 ° C. The results are shown in FIGS. 8 and 9. As a control, the original pieces not immersed were subjected to the same conditions.

As shown in FIGS. 8 and 9, when the original is immersed, and the puddle is adjusted to have a moisture content of 12% by puddling, drying, coarsely pulverizing and then pulverizing, It was confirmed that the shape was improved evenly.

Example 1: Mixed curry snack manufacture

In the same manner as in Experimental Example 2, pulverization, pulverization and pulverization were carried out for 120 minutes, and the mixture was heated at 120 ° C for 20 minutes, dried to a moisture content of about 10%, coarsely pulverized to a size of 5 × 5 mm, And the mixture was mixed with the rice as shown in Table 1 below and then puffed at 280 캜 to prepare a mixed-grain snack.

As shown in FIG. 10, the prepared mixed snack snack was formed with proper binding force and was not easily broken. The internal microstructure of the mixed snack snack was examined at high magnification using a scanning electron microscope. As a result, Were mostly enriched in the puffing process to form air holes, and these air holes were separated by the thin walled starch granules.

Sample Mixing ratio (%) Rice Brown rice 12 Black rice 5 Glutinous rice 18 Brown rice 16 Chrysanthemum 5 Barley Trowel 4 Vita Zhangma 4 Green tea trowel 5 Chalangan 5 Grains Sorghum 3 corn 4 Beetle kidney bean 2 green gram 2 The 4.5 Daejeon 2 Black 2 Beans 2 red bean 4.5 Sum 100

Experimental Example 3: Confirmation of the storage stability of the mixed song snack

3-1: Determination of storage and distribution period by local rancidity

In order to determine the shelf-life by fatty acid rust, the mixed tastes prepared in Example 1 were stored in a drying oven at 40 DEG C, 60 DEG C, 80 DEG C, A temperature acceleration test was performed.

The rate of reaction (K) of fatty acid was determined by the thiobarbituric acid (TBA) method and the concentration of malondialdehyde was measured by storage time. Respectively.

The results of the accelerated storage experiment in which the concentration of the oxidation intermediate produced according to the storage period was measured are shown in Table 2 and FIG.

Storage period (days) Storage temperature (℃) 40 60 80 0 0.40 + 0.04 0.40 + 0.04 0.40 + 0.04 7 0.47 ± 0.01 0.45 ± 0.01 0.88 ± 0.01 14 0.48 + 0.03 0.50 + - 0.05 1.23 + - 0.01 21 0.48 + 0.02 0.60 + 0.02 1.74 ± 0.02 28 0.49 + 0.03 0.63 + 0.04 1.78 + 0.14 35 0.51 + 0.04 0.88 ± 0.08 1.74 + - 0.10 42 0.61 + 0.06 0.97 + 0.06 1.64 + 0.04 49 0.76 + 0.03 1.13 + 0.07 -

The odor of the mixed snack snack was first recognized after storage for 30 days at 80 ℃, and the TBA value was 1.7 mg / kg. The final storage and distribution period of the mixed-grain snack was measured by setting the actual storage and distribution temperatures using the Arrhenius equation. The storage and distribution temperature settings were set by the meteorological office of Seoul Metropolitan Government Data were used.

3-2: Variation of TBA value according to storage temperature and storage period of mixed snack snack

Fatty acidity of the mixed snack snack was accelerated with increasing temperature. At the storage temperature of 80 ℃, it rapidly progressed from the beginning, showed the maximum TBA value after 20 days of storage and showed a gentle decrease. On the other hand, the lipid dissolution rate was slow at 40 ℃ and 60 ℃ storage, and the TBA value did not show any significant difference from the initial TBA value even after 50 days storage. Based on these results, it was confirmed that the lipid peroxidation reaction in mixed gang snack proceeded as the 0th reaction.

Regression analysis was performed to calculate the reaction rate constant (K) of the lipid peroxidation reaction by temperature, and the results are shown in FIG. 12 and Table 3.

Temp. (° C) 40 60 80 Slope (K) 0.0056 0.0151 0.0622 Intercept 0.3853 0.3245 0.4097 R ² 0.7531 0.9426 0.9952

As a result of regression analysis, the reaction rate (K) of lipid peroxidation reaction soared from 0.0056 to 0.0151 and 0.0622 as storage temperature increased from 40 ℃ to 60 ℃ and 80 ℃, respectively. In the case of the 40 ° C storage model, the coefficient of determination (R ² ) of each regression curve was the lowest at 0.75, and these results show that the variation of the TBA value with storage time is very low, In the case of the

The activation energy (Ea) was determined using the Arrhenius equation to calculate the storage / distribution period in the actual storage distribution temperature range, and the reaction rates are shown in Tables 4 and 13.

Storage Temperature (℃) 40 60 80 1 / T  0.0032  0.0030  0.0028 Slope (K)  0.0056  0.1510  0.6220 ln K -5.1850 -4.1931 -2.7774

Arrhenius equation: K = Ae-Ea / RT

The modified Arrhenius equation: ln K = - (Ea / R) (1 / T) + ln A

Since the temperature set in the accelerated experiment does not reflect the domestic distribution temperature of the actual mixed-grain snack product, the average monthly temperature of the seven regions was examined with reference to the Meteorological Agency data for 2012, The number of days of distribution by temperature is shown in Table 5.

Temp. ^* (° C) T 1 / T ln K K Domestic annual temperature
Expected distribution days ^{** ***} Annual change (%) 10> 283 0.00353 -7.515 0.0005 147 0.080 15 288 0.00347 -7.109 0.0008 34 0.028 20 293 0.00341 -6.717 0.0012 58 0.070 25 298 0.00336 -6.338 0.0018 77 0.136 30 < 303 0.00330 -5.972 0.0026 49 0.125 Cumulative 365 0.439

* Use the 2012 Meteorological Agency Data to determine the actual annual distribution temperature and estimated distribution days: Based on the distribution temperature calculation temperature by examining the average monthly temperature of Seoul and metropolitan cities

** Number of days per year for the set temperature

*** Change from the initial value of vitamin C during the expected distribution days

Based on Table 5, the estimated rate of change of the TBA value was calculated and estimated to be about -0.439% per year.

As a result, the distribution period was predicted by using the initial TBA value (0.4 mg / kg) and the TBA value at the time of off-odor as the lower limit of the product quality standard (1.7 mg / kg) (See Table 6).

Initial value
(A) Standardized value
(B) Variation
(BA) Annual change (%)
(C) Expiration date (day)
[(AB) / C] * 365 Expiration date
(year) Temperature change 0.4 1.7 1.3 0.439 1080.9 3.0 25 ℃ 0.4 1.7 1.3 0.645 735.4 2.0

Experimental Example  4: Mixed song  Consumer preference for snacks

The preference of the snack mixture prepared in Example 1 was investigated in 25 women of 30-50 age group, and the results are shown in Table 7.

Item Extremely
Not good Not good is average good very good Total, N (%) Salty taste 1 (4) 0 (0) 10 (40) 12 (48) 2 (8) 25 (100) sweetness 0 (0) 0 (0) 9 (36) 11 (44) 5 (20) 25 (100) Texture 0 (0) 2 (8) 6 (24) 9 (36) 8 (32) 25 (100) Exterior 0 (0) 2 (8) 4 (16) 16 (64) 3 (12) 25 (100) Overall
Likelihood 0 (0) 0 (0) 4 (16) 16 (64) 5 (20) 25 (100)

From Table 7, it was confirmed that the preference for the mixed-grain snacks was good, and there were many opinions that it was a health snack made of various healthy grains.

While the present invention has been particularly shown and described with reference to specific embodiments thereof, those skilled in the art will appreciate that such specific embodiments are merely preferred embodiments and that the scope of the present invention is not limited thereto will be. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (8)

A method for manufacturing a mixed gang snack comprising the steps of: purging a mixed song consisting of 30 to 70% of rice, 10 to 30% of a pulp, 3 to 15% of a pulp and 10 to 30% of a pulp at 260 to 285 캜,
It is characterized in that the moisture content is 8 to 15% and the moisture content is 10 to 15% by controlling the ripening, grinding, smoothing, drying, coarse pulverization and moisture control of the ripened rice, By weight.
[2] The method of claim 1, wherein the rice is selected from the group consisting of brown rice, black rice, glutinous rice, black rice and black rice, and the pulp is selected from the group consisting of whole wheat rice, Wherein the cereal grains are selected from the group consisting of sorghum and corn, and wherein the beans are selected from the group consisting of kidney beans, mung bean, seaweed, ginseng, black beans, bean sprouts, and red beans.
delete delete The method according to claim 1, wherein the immersion is performed for 1 hour to 30 minutes to 2 hours and 30 minutes, and the glaze is treated at 100 to 130 ° C for 10 to 20 minutes, and the drying is performed at 60 to 80 ° C for 10 to 14 hours , And the coarse pulverization is pulverized to a size of 4 to 6 x 4 to 6 mm.
delete 6. A mixed gum snack produced by the method of any one of claims 1, 2 and 5. delete

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