KR102117374B1 - Grain roasting method - Google Patents

Abstract

The present invention relates to a grain roasting method. More particularly, the present invention relates to a grain roasting method for softening the texture by performing steaming twice and performing roasting twice and improving a savory taste by performing hot-air heating with a conveyor belt. The grain roasting method includes: a foreign substance sorting step of sorting foreign substances including stones, glass, crushed grains, and metallic foreign substances; a washing step of washing the workpiece with the foreign substances sorted; a low-salt low-temperature soaking step of soaking the workpiece with low-concentration brine for a predetermined time; a primary steaming step of boiling the workpiece while steaming the workpiece with steam; a primary roasting step of boiling the workpiece while heating the workpiece with high-temperature hot air; a primary cold-air drying step of cooling and drying the workpiece with cold air after the heating in the primary roasting step; a secondary steaming step of re-boiling the workpiece while re-steaming the workpiece with steam after the primary cold-air drying; a secondary roasting step of heating and boiling the workpiece with high-temperature hot air; and a secondary cold-air drying step of cooling and drying the workpiece with cold air after the heating in the secondary roasting step.

Description

Grain roasting method

The present invention relates to a method for roasting grain. More specifically, it relates to a grain roasting method that can soften the texture through two steamings and two roasting processes and improve the savory taste by hot air heating using a conveyor belt.

Soybeans have emerged as the world's best Cinderella crop in terms of production and use, both in the East and West, in the 20th century. In Korea, beans have been cultivated since the Three Kingdoms period. Soybeans are used worldwide for over 1,000 purposes.

Soybeans are widely known for their anti-cancer effects. In particular, the black bean skin contains an anti-cancer substance called glycitein, which is not found in yellow beans. One of the best nutritional foods in Brazil these days is 'peijoada' made of black beans. This food was originally a daily meal for slaves, but it has recently been spotlighted as interest in beans has grown.

When roasted and consumed, the savory taste improves, so it can be consumed like a cookie, but there is a problem that it hardens during roasting and carbonization occurs on the surface.

Therefore, in the process of roasting legumes, there is a need for a new means to soften the texture and enhance the savory taste.

Prior Art Document: KR Registered Patent Publication No. 10-1645932 (2016.08.08. Announcement)

The present invention has been devised to solve the above problems, and smoothly improves the texture through two steaming processes and two roasting processes, and improves the savory taste of the processed products using hot air heating using a conveyor belt in the roasting process. The purpose is to provide a method for roasting grain.

In order to achieve the above object, the grain roasting method includes a foreign material selection step of sorting foreign materials including stones, glass crushed grains, and foreign matter; A washing step of washing the workpiece with foreign substances selected; A low-salt low-temperature soaking step called a workpiece for a period of time in low-concentration brine; A first steaming step of cooking the product by steaming; A first roasting step of heating and processing the workpiece using a hot hot air; A first cold air drying step of cooling and drying the workpiece heated in the first roasting step with cold air; A second steaming step in which the finished product after the first cold air drying is steamed again using steam; A second roasting step of heating and processing the workpiece using a hot hot air; And a second cold air drying step of cooling and drying the workpiece heated in the second roasting step with cold air.

In addition, the roasting machines in the first roasting step and the second roasting step are divided into four sections, removing moisture by hot air in the first section, and roasting in the second section and the third section, and the fourth section. In addition, it is possible to remove the moisture, and further comprising a valve capable of adjusting the humidity for each section in each section.

In addition, in the first roasting step and the second roasting step, the workpiece uses a conveyor belt inside the roasting machine, and further includes processing the conveyor belt through each section.

According to the present invention, there is an effect that can soften the texture of the processed product and improve the savory taste.

Figure 1 is a flow chart showing the sequence of the grain roasting method according to a preferred embodiment of the present invention,
2 is a view showing each process of the foreign material selection step of the grain roasting method according to a preferred embodiment of the present invention,
3 is a view showing each section of the roasting machine used in the first roasting step and the second roasting step of the grain roasting method,
4 is a photograph showing a humidity control valve provided in each section of the roasting machine.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. First, when adding reference numerals to the components of each drawing, it should be noted that the same components have the same reference numerals as possible even though they are displayed on different drawings. In addition, in the description of the present invention, when it is determined that detailed descriptions of related well-known structures or functions may obscure the subject matter of the present invention, detailed descriptions thereof will be omitted. In addition, a preferred embodiment of the present invention will be described below, but the technical spirit of the present invention is not limited to or limited thereto, and can be variously implemented by a person skilled in the art.

Figure 1 is a flow chart showing the sequence of the grain roasting method according to a preferred embodiment of the present invention, Figure 2 is a view showing each process of the foreign material selection step of the grain roasting method according to the preferred embodiment of the present invention, Figure 3 is A diagram showing each section of the roasting machine used in the first roasting step and the second roasting step of the grain roasting method, and FIG. 4 is a photograph showing a humidity control valve provided in each section of the roasting machine.

Grain roasting method according to a preferred embodiment of the present invention, referring to Figures 1 to 4, foreign material selection step (S100) washing step (S200), low-sodium cryogenic soaking step (S300), first steaming step (S400) , Including the first roasting step (S500), the first cold air drying step (S600), the second steaming step (S700), the second roasting step (S800), and the second cold air drying step (S900) Is done.

Hereinafter, the components of the grain roasting method according to the preferred embodiment of the present invention will be described in detail.

The foreign substance selection step (S100) is a step of sorting foreign substances including stones, glass, crushed grains, and metal foreign substances. Non-precipitation step (S110), color selection step (S120), fetus selection step (S130), magnetic force selection step ( S140).

Hereinafter, the foreign material selection step (S100) will be described in detail.

Referring to FIG. 2, the foreign material selection step (S100) comprises a specific gravity step (S110), a color selection step (S120), a fetus selection step (S130), and a magnetic force selection step (S140).

In the non-precipitation step (S110), foreign materials such as stones and glass that are heavier than the workpiece are separated using wind power.

In the color sorting step (S120), a color sorter equipped with an infrared sensor is passed through the color sorter for sorting the same color as the work piece, and the foreign matter having a different color from the work piece is sorted and separated.

In the placenta selection step (S130), to separate the half-crushed product, the half-crushed product is sorted and separated by passing through a half-plate separator.

In the magnetic force selection step (S140), the metal object is removed by passing the workpiece through a magnetic force selection section equipped with a magnetic rod having a magnetic force of 8000 gauss or more.

In the washing step (S200), the workpiece, in which foreign substances have been selected, is washed with water.

In the low-salt and low-temperature soaking step (S300), the workpiece is soaked for 8 to 12 hours in a saline at a concentration of 1.5% to 2% and 5 ° C.

In the first steaming step (S400), the low salt low temperature soaked processed product is put into a steamer and cooked while steaming using 110 ° C to 120 ° C steam.

In the first steaming step, the workpiece is processed at a rate of 6.5 Rpm.

In the first roasting step (S500), the workpiece is cooked using hot air.

In the first cold air drying step (S600), the workpiece processed in the first roasting step is cooled and dried by cold air.

In the second steaming step (S700), the finished roasting step and the first cold air drying step are put into a steamer and cooked using steam at 110 ° C to 120 ° C while steaming.

In the second steaming step, the workpiece is processed at a rate of 6.5 Rpm.

In the second roasting step (S800), the workpiece is cooked using hot air.

In the second cold air drying step (S800), the workpiece heated in the second roasting step is cooled and dried by cold air.

The method of roasting grains according to the present invention is conventionally performed through the steps of steaming twice and roasting twice through the first steaming step, the second steaming step, the first roasting step, and the second roasting step. Compared to roasting grains, the texture of processed grains can be smoothly improved, and the savory taste can be improved.

In particular, when processing legumes, including chickpeas and lentils, the conventional roasting method has an inconvenience when ingested because the processed material becomes hard, whereas the processed beans according to the present invention have an advantage of being soft and easy to consume.

Hereinafter, the first roasting step and the second roasting step will be described in detail.

3 and 4, the roasting machine in the first roasting step and the second roasting step includes a first section 110, a second section 120, a third section 130, and a fourth section 140 ) And is divided into four sections, and each section is equipped with a valve that can adjust the humidity for each section.

The workpiece is processed by being moved to each section by a conveyor belt inside the roasting machine.

Conventionally, there is a problem in that carbonization occurs on the surface of a workpiece and the workpiece is not cooked evenly by performing the roasting in a direct manner in a cylindrical roasting machine, whereas the present invention performs the roasting by a hot air method using a conveyor belt. It is cooked evenly and preserves the aroma of the processed grain.

Referring to FIG. 3 to find out in detail about the processing method for each section of the roasting machine, the first section 110 of the roasting machine removes moisture from the workpiece by hot air at a temperature of 127 ° C.

The workpiece from which moisture is removed from the first section 110 is moved to the second section 120 through a conveyor belt, and the second section 120 is heated and cooked by using hot air at a temperature of 145 ° C.

In the second section 120, the workpiece cooked with hot air is moved to the third section 130 through a conveyor belt, and the third section 130 is cooked with the hot air at a temperature of 177 ° C.

The workpiece cooked with hot air in the third section 130 is moved to the fourth section 140 through a conveyor belt, and the fourth section 140 is transferred from the second section 120 and the third section 130 to the hot air. The cooked workpiece is removed at a temperature of 143 ° C.

Referring to FIG. 4, the first section 110, the second section 120, the third section 130, and the fourth section 140 are equipped with a humidity control valve for each section, so as to adjust the valve according to the internal humidity The humidity inside the roasting machine can be adjusted.

The workpiece heated by the hot air through the first roasting step (S500) and the second roasting step (S800) is cooled and dried by cold air through the first cold air drying step and the second cold air drying step.

Unlike the conventional roasting method, the present invention has the effect of further softening the texture through two steamings and two roasting, and preventing surface carbonization and improving the savory taste with a hot air heating method using a conveyor belt.

The above description is merely illustrative of the technical idea of the present invention, and those of ordinary skill in the art to which the present invention pertains may make various modifications, changes, and substitutions without departing from the essential characteristics of the present invention. will be. Therefore, the embodiments and the accompanying drawings disclosed in the present invention are not intended to limit the technical spirit of the present invention, but to explain the scope of the technical spirit of the present invention. . The scope of protection of the present invention should be interpreted by the following claims, and all technical spirits within the equivalent range should be interpreted as being included in the scope of the present invention.

S100-Foreign material selection step S200-Cleaning step
S300-Low salt soaking stage S400-First steaming stage
S500-1st roasting step S600-1st cold air drying step
S700-2nd steaming stage S800-2nd roasting stage
S900-Second freeze drying step 110-First section
120-Section 2 130-Section 3
140-Section 4

Claims (3)

A foreign material selection step of sorting foreign materials including stones, glass, crushed grains, and metal foreign materials;
A washing step of washing grains from which foreign substances have been selected;
A low-salt low-temperature soaking step called grains for a period of time in low-concentration brine;
A first steaming step of steaming and cooking grains using steam;
A first roasting step in which the grain is heated and cooked using hot air;
A first cold air drying step of cooling and drying the grain heated in the first roasting step with cold air;
A second steaming step in which the grains that have undergone the first cold air drying are once again cooked with steam;
A second roasting step in which the grain is heated and cooked using hot air; And
Second cooling wind drying step of cooling and drying the grains heated in the second roasting step with cold air
Including,
The roasting machines in the first roasting step and the second roasting step are divided into four sections, each chamber having a section, removing moisture by hot air in the first section, and roasting in the second section and the third section. And a valve capable of removing moisture in the fourth section and adjusting humidity for each section in each section.
It includes,
In the first roasting step and the second roasting step, the grain uses a conveyor belt inside the roasting machine, and the conveyor belt is processed through each section.
Containing
Grain roasting method comprising a.

delete delete

Images