KR102128813B1 - Method of Manufacturing of Sunsik for Rye Using Boil Cooking and Freeze Drying Method - Google Patents

Abstract

The method of manufacturing granules of the rye wire of the present invention comprises: a first sorting step of removing foreign substances from a stone crusher, screening stones, and removing extraneous products; A washing step of washing the selected rye with water a predetermined number of times; A soaking step in which the washed rye is called a purified water of a predetermined number of times or more than a raw material amount for a predetermined time or more; A self-sufficiency preparation step of spreading the rye evenly and wearing it in a self-sufficiency; A ripening step of ripening the rye to improve the texture of the rye and to give an effect of inactivation of enzymes and preliminary sterilization of microorganisms; A cooling step of rapidly cooling the rye by using a blower after discharging the banban from the ripening machine; A rapid freezing step of rapidly freezing the rye to a certain temperature within a predetermined time; A lyophilization step of raising the temperature of the shelf to a certain temperature and vacuuming to a certain vacuum to remove moisture from the rapidly frozen rye by sublimation; A crushing step of pulverizing the lyophilized rye in a grinder to a certain particle size; A sieve sorting step of sorting the pulverized particles using a vibrating sieve screen; A kneading step of adding a certain amount of alcohol containing a certain ratio of alcohol to a certain ratio in order to give the dough softness and softness to the crushed rye crushed below a certain particle; A granulating step of molding the granules of a certain particle size by introducing the kneaded raw material through a screen of a certain particle size and discharging it through a granulator; A heat drying step of spreading the molded rye on a plate and spreading it uniformly, followed by heating and drying at a constant temperature for a predetermined time; When the heating and drying is completed, a standard selection step of removing out-of-spec products from the shaker sorter; It consists of a packaging step of putting it in a container and sealing it.
According to the method of manufacturing rye wire granules using the self-treatment and freeze-drying method, digestion and absorption is faster than the material that has been previously roasted with external heat, and nutrient loss due to heat treatment during storage can be prevented as much as possible, and the texture can be good. It is low in calories and has 20 times as much fiber as apples and 2 times as much as onions or oats. It helps prevent constipation and intestinal movement, thereby suppressing the occurrence of colorectal cancer in the long term. There is.

Description

Method of Manufacturing of Sunsik for Rye Using Boil Cooking and Freeze Drying Method

The present invention relates to a method for producing rye wire granules, more specifically, α-starch, denaturation to proteins, softening tissues, removing unnecessary water-soluble components, fats and minerals in raw materials, and inactivating enzymes, For preliminary sterilization of microorganisms, it is self-treated at 95~105℃, and the temperature of the image 30℃ is raised on the shelf on the frozen material at -45℃ without changing the ingredients and nutrients of the rye, and the moisture of the raw material is rapidly removed by vacuum The present invention relates to a lyophilized granulation method using a lyophilization method and a lyophilization method to prepare granules by crushing, kneading, granulating, and heat-drying after lyophilization.

Korea started farming long ago. In particular, as rice was cultivated since the beginning of the Samhan period, rice was used as the main food ingredient, with glutinous rice, barley, wheat, crude, oats, millet, and soybeans as rice.

Recently, due to the development of science and farming technology, as the supply of rice increases and the variety of other foods varies, the amount of rice that can be used for meals is abundant, and these days, only rice is used to cook rice.

However, as modern people consume excessive amounts of food containing various nutrients in addition to rice based on rice, the rest of them accumulate in the body in addition to the nutrients necessary for the body, and they are worsening the condition of the body. Representative of these conditions are adult diseases such as obesity, hypertension, hyperlipidemia, and diabetes.

People with adult diseases tend to develop into various ailments even if they are a little ill, so it is necessary to maintain the nutritional status of the body in a constant state at all times, so it is possible to distinguish between eating and not eating each meal. to be. In addition, a person suspected of having adult diseases also has a discomfort that requires a considerable care for each meal, since eating a similar form to a person with adult disease can prevent the development of adult disease.

Meanwhile, the general meal in Korea is based on rice, kimchi and soup, and other side dishes such as vegetables, herbs, fish, meat, and seafood. However, as mentioned above, people with suspected adult diseases and those with adult diseases should be careful about food intake, but there is a problem in that it is not easy to keep them in front of various foods.

In order to solve this problem, the interest in products such as sunsik and reproductive food, which are provided with functionality suitable for various adult diseases, is gradually increasing, and consumption of these products is gradually increasing. In addition, it is used as a substitute for breakfast along with salads by reducing the amount of it while containing the nutrients necessary for the body.

Seonsik (禪食) is one of the nutritious natural health foods that Silla's Hwarangdo had to carry around during training while visiting Myeongsan and Daecheon, and it was derived from mixing and eating seven grains. Afterwards, the monks and monks continued to lead high-protein nutritional foods prepared for a long period of time, such as crypt meditation, and the convenience and nutritional value became known.

The seven grains refer to brown rice, glutinous rice, barley rice, black beans, black sesame seeds, perilla seeds, and yulmu. It has the characteristics that it is light and easy on the stomach, and the fiber, oil, and flavor are properly mixed to strengthen and maintain energy even without a feeling of satiety, so that you can have a clear and firearm mental health.

In addition to general grains mixed with 7 grains and 7 grains, there are nutritional foods for examinees by adding vegetables or seaweeds, and functional wires for weight control, liver protection, constipation improvement, and stomach protection. There are certain wires manufactured using.

For diet, it contains a large amount of dietary fiber, which gives a feeling of satiety and requires a low-heat rye wire.

Rye is an annual plant of the crest, 1~2m high, and the leaves are smaller and darker than wheat. The leaves are cylindrical in May-June, and the fruits are brown, and the fruits are brown in July~August. . It is usually used for food, brewing, and feed, and the stem is used as a material for hats.

Rye originated in Turkey and the surrounding regions, and has since spread to many parts of Europe and northern Asia, and has been cultivated as a major crop, especially in Central and Eastern Europe.

Rye can grow in climatic conditions similar to wheat, and has grown in areas with soils where wheat is difficult to grow because it grows well on barren land compared to wheat.

The nutritional content is based on 100g, niacin 1.7mg, sodium 2.0mg, protein 12.7mg, sugar 68.5mg, vitamin B1 0.47mg, vitamin B2 0.2mg, batamine B6 0.29mg, vitamin E 1.1mg, dietary fiber 22.6g, zinc 3.66mg, folic acid 60.0㎍, phosphorus 330.0mg, lipid 2.7g, iron 3.0mg, potassium 500.0mg, calcium 38.0mg, ash 1.7g are included.

Because it contains a lot of dietary fiber, it also gives a feeling of satiety and lowers calories, which helps diet.

Efficacy includes abundant carbohydrates, protein, potassium, and vitamin B in a small amount, which facilitates digestion and is rich in dietary fiber, which helps prevent constipation and prevent colon cancer.

However, the texture is very rough and the taste is inferior to that of wheat.

There is a problem in that the texture is inferior, and raw powder and stir-fried powder are prepared and consumed.

1. Korean Patent Publication No. 10-2018-0096244 (published date: August 29, 2018) Method of manufacturing grain raw food 2. Korean Registered Patent Publication No. 10-1331889 (Registration date: November 15, 2013) Pre-processing method of wire materials and wires manufactured using the same 3. Korean Patent Publication No. 10-2017-0062936 (published date: June 08, 2017) Method of manufacturing wire 4. Korean Registered Patent Publication No. 10-1040778 (Registration date: June 03, 2011) Method for manufacturing health wire for preventing hair loss or promoting hair growth 5. Korean Registered Patent Publication No. 10-1889745 (Registration date: August 13, 2018) Coffee gree bean and its manufacturing method 6. Korean Patent Publication No. 10-2012-0076857 (published date: July 10, 2012) Wire type using Audi and its manufacturing method

The present invention for solving the above problems solves the rough texture of rye, softens the tissue of rye by giving α-starch and protein denaturation, inactivation of enzymes and premature sterilization of microorganisms. And a freeze-drying step for drying without changing the dietary fiber components and nutrients of the rye; A pulverization step of making a powder; Kneading the powder by kneading and uniformly mixing; A granulation step of inserting the kneaded raw material into a granulator to form granules having a certain particle size; It is to provide a method for manufacturing granules of rye wire including a step of selecting a standard for removing a non-standard product having a predetermined size or more and a predetermined size or less.

A method of manufacturing granules of rye wire includes a first sorting step of removing the foreign matter by inserting the rye into the stone machine, screening stones, and removing extraneous products; A washing step of washing the selected rye with water a predetermined number of times; A soaking step in which the washed rye is called a purified water of a predetermined number of times or more than a raw material amount for a predetermined time or more; A self-preparing step of spreading the rye evenly on a multi-staged tray and soaking the soaked raw material into a self-cooking machine; To improve the texture of the rye, soften the tissue of rye by giving starch α and protein denaturation, remove unnecessary water-soluble components, fats and minerals, and inactivate enzymes and give the effect of preliminary sterilization of microorganisms A ripening step of raising the temperature from the ripening machine to a predetermined temperature to ripen the rye for a predetermined time; A cooling step of discharging the banban from the ripening machine and blowing a cold wind using a blower to rapidly cool the rye in the banban; A rapid freezing step of putting the cooled rye tray on the shelf of the freeze dryer and rapidly freezing the raw material at a constant temperature to a constant temperature within a predetermined time; Freeze-drying step of removing the moisture from the rapidly frozen rye by sublimation method by raising the temperature of the shelf to a certain temperature and vacuuming it to a certain vacuum in order to dry without changing the components and nutrients of the rye; A crushing step of pulverizing the lyophilized rye in a grinder to a certain particle size; Sieve the pulverized particles by screening using a vibrating sieve screen and send them to the next step or less, and coarse particles over a certain particle size are sent back to the crushing step to be re-crushed to obtain a rye powder with a certain particle size or less. A selection step; A kneading step of adding a certain amount of alcohol containing a certain ratio of alcohol to a certain ratio in order to give the dough softness and softness to the crushed rye crushed below a certain particle; A granulating step of molding the granules of a certain particle size by introducing the kneaded raw material through a screen of a certain particle size and discharging it through a granulator; A heat drying step of spreading the molded rye on a plate and spreading it uniformly, followed by heating and drying at a constant temperature for a predetermined time; When the heating and drying is completed, a specification screening step of removing over-sized and under-sized products from the shaker sorter; It consists of the packaging step of sealing the product after being moisture-proofed to a stick container or a prescribed container and sealed in the container.

The first sorting step includes removing the foreign material by introducing the rye into the stone machine, and removing the foreign material from the stone; Consists of a quasi-removal step of removing defective products and quasi-drugs from rye from which foreign substances and stones have been removed.

The stone machine is formed on the lower portion of the first uneven plate, which is formed on the lower portion of the first network, the first uneven plate for sorting stones and iron, and the first network for removing foreign substances having a predetermined size or more. The screen includes a second concave-convex plate for separating stones and metals secondarily, and a blower for generating air flow. The first concave-convex plate and the second concave-convex plate have grooves of a certain shape, have a certain slope, and fluctuate. Vibrated by the device.

In the step of removing the foreign substances, if the string and the foreign matter having a predetermined size or more are removed from the first network, and rye mixed with stone and iron is supplied to the intermediate portions of the first and second irregularities, the rye is the first. On the iron plate and the second concave-convex plate, stones and iron having a specific gravity and smaller size than rye are moved downwards of the rye due to the vibrations of the first and second concave-convex plates. 2 It goes into the groove of the concave-convex plate, and the rye is larger in size than the groove, so it cannot enter completely into the groove, and because it receives buoyancy by the airflow of the blower, the rye slightly floats and vibrates by the swinging device in this state. If this continues, the rye slides down to the lower ends of the first and second uneven plates and rises to the upper end of the uneven surface where the friction is high and the iron is separated.

The washing step must be washed three times or more in running water of rye.

In the soaking step, 280-320 parts by weight of purified water is added to 100 parts by weight of rye, so called for 3-4 hours.

In the step of ripening, the rye is ripened for 1 hour 20 minutes to 1 hour 40 minutes at a temperature of 97 to 105°C in the ripening machine.

In the rapid freezing step, rye, which is room temperature of 15-20°C, is rapidly cooled to -45°C within 60 minutes.

In the freeze-drying step, the temperature of the shelf on which the tray containing the rye rapidly frozen is raised to +30°C and reaches within 45 minutes from 760 Torr to 100 mTorr at atmospheric pressure. Order.

The minimum vacuum degree of the freeze dryer should be 20 m Torr or less.

The vacuum pump for vacuuming the freeze dryer should be equipped with an automatic gas ballast system to prevent condensation of moisture in the pump and to prevent oil contamination.

The grinder is a disk mill type, and is configured to include a fixed grinding disc having a groove fixed to a casing and a rotating grinding disc having a groove rotated like a main shaft.

In the grinding step, when rye is introduced between the fixed grinding disc and the rotating grinding disc of the pulverizer, the frictional force and the shearing force are combined and pulverized.

The pulverizer should be designed so that the gap between the fixed pulverizing disk and the rotating pulverizing disk and the shape of the grooves so that the particle size distribution of 150 to 200 mesh in the total crushing amount is 80% by weight or more.

The vibrating sieve screen in the sieve screening step uses a 150 mesh sieve, and the 150 mesh oversize is sent to the grinding step and re-milled.

The kneading step should be uniformly mixed with the powder by adding 15 to 25 parts by weight of alcohol content of 85 to 95 vol% to give flexibility to the rye dough and softness of taste with respect to 100 parts by weight of rye.

In the granulating step, the granules are molded to have particles of 1 mm or less to produce rye granules, and a screen of 16 mesh (1130 µm) is installed in the granulator.

In the heating and drying step, the rye granules are dried at 35 to 45°C for 7.5 to 8.5 hours to prevent changes or loss of nutrients in the rye.

In the standard selection step, a screen of 12 mesh (1520 µm) for removing foreign substances on the upper part and a screen of 65 mesh (203 µm) for removing powder and non-standard products is installed at the bottom of the shaker sorter, 0.2 to 1.0 Select standard products with mm particle size distribution.

The problem to be solved of the present invention can be solved by the above-described method for producing granules of rye wire.

According to the method of manufacturing rye wire granules using the self-treatment and freeze-drying method, digestion and absorption is faster than the material that has been previously roasted with external heat, and nutrient loss due to heat treatment during storage can be prevented as much as possible, and the texture can be good. It is low in calories and has 20 times as much fiber as apples and 2 times as much as onions or oats. It helps prevent constipation and intestinal movement, thereby suppressing the occurrence of colorectal cancer in the long term. There is.

Figure 1 is a flow chart of a method of manufacturing granules of rye wire using the self-treatment and freeze-drying method of the present invention
Figure 2 is a schematic diagram of the stone crusher used in the method for producing granules of rye wire using the self-treatment and freeze-drying method of the present invention
Figure 3 is a schematic perspective view when the casing of the pulverizer used in the method for producing granules of rye wire using the self-sufficiency treatment and freeze-drying method of the present invention is opened

First, prior to entering the detailed description of the present invention, when it is determined that the detailed description of the known technology or configuration related to the present invention may unnecessarily obscure the subject matter of the present invention, the detailed description will be omitted.

In addition, the terms to be described later are terms defined in consideration of the functions in the present invention, which may vary depending on the user's or operator's intention or customs, so the definition of the present invention is a rye wire method using a self-treatment and freeze-drying method. It should be made based on the contents throughout the present specification, which describes the method of manufacturing granules.

Hereinafter, a preferred embodiment of the "method for producing granules of rye wire using a self-treatment and freeze-drying method" according to the present invention will be described in detail.

The following examples are merely illustrated to illustrate the present invention, and are not intended to limit the scope of the present invention.

1 is a flow chart of a method for producing granules of rye wire using the self-treatment and freeze-drying method of the present invention, and FIG. 2 is a schematic diagram of a method for preparing granules of rye wire using the method of self-treatment and lyophilization of the present invention 3 is a schematic perspective view when the casing of the pulverizer used in the method of manufacturing granules of rye wire using the self-treatment and freeze-drying method of the present invention is opened.

As shown in FIG. 1, the method of manufacturing granules of rye wire using the self-treatment and freeze-drying method of the present invention introduces the rye into the stone machine 1 to remove foreign substances, screen stones, and remove extraneous products. A primary screening step; A washing step of washing the selected rye with water a predetermined number of times; A soaking step in which the washed rye is called a purified water of a predetermined number of times or more than a raw material amount for a predetermined time or more; A self-preparing step of spreading the rye evenly on a multi-staged tray and soaking the soaked raw material into a self-cooking machine; To improve the texture of the rye, soften the tissue of rye by giving starch α and protein denaturation, remove unnecessary water-soluble components, fats and minerals, and inactivate enzymes and give the effect of preliminary sterilization of microorganisms A ripening step of raising the temperature from the ripening machine to a predetermined temperature to ripen the rye for a predetermined time; A cooling step of discharging the banban from the ripening machine and blowing a cold wind using a blower to rapidly cool the rye in the banban; A rapid freezing step of putting the cooled rye tray on the shelf of the freeze dryer and rapidly freezing the raw material at a constant temperature to a constant temperature within a predetermined time; Freeze-drying step of removing the moisture from the rapidly frozen rye by sublimation method by raising the temperature of the shelf to a certain temperature and vacuuming it to a certain vacuum in order to dry without changing the components and nutrients of the rye; A crushing step of pulverizing the lyophilized rye in a grinder 2 to a certain particle size; Sieve the pulverized particles by screening using a vibrating sieve screen and send them to the next step or less, and coarse particles over a certain particle size are sent back to the crushing step to be re-crushed to obtain a rye powder with a certain particle size or less. A selection step; A kneading step of adding a certain amount of alcohol containing a certain ratio of alcohol to a certain ratio in order to give the dough softness and softness to the crushed rye crushed below a certain particle; A granulating step of molding the granules of a certain particle size by introducing the kneaded raw material through a screen of a certain particle size and discharging it through a granulator; A heat drying step of spreading the molded rye on a plate and spreading it uniformly, followed by heating and drying at a constant temperature for a predetermined time; When the heating and drying is completed, a specification screening step of removing over-sized and under-sized products from the shaker sorter; It consists of the packaging step of sealing the product after being moisture-proofed to a stick container or a prescribed container and sealed in the container.

According to the method of manufacturing rye wire granules using the self-treatment and freeze-drying method, digestion and absorption is faster than the material that has been previously roasted with external heat, and nutrient loss due to heat treatment during storage can be prevented as much as possible, and the texture can be good. There are low calories, 20 times that of apples, and 2 times that of onions or oats, which helps prevent constipation and intestinal movement, thereby suppressing the incidence of colorectal cancer in the long term, and can be consumed without loss of fiber. .

The step-by-step description of the method for producing granules of rye wire using the self-treatment and freeze-drying method of the present invention is as follows.

The first sorting step is a step of removing the foreign matter by inserting the rye into the stone machine 1, screening stones, and removing quasi-products.

The first sorting step includes the step of removing the foreign material by introducing the rye into the stone machine 1, and removing the foreign material from the stone; Consists of a quasi-removal step of removing defective products and quasi-drugs from rye from which foreign substances and stones have been removed.

The quasi-removal step is generally carried out manually, and removes the poor rye condition.

As shown in Figure 2, the stone machine 1 is formed on the lower portion of the first network 111 and the first network 111 to remove foreign substances having a predetermined size and more than a string and stones and iron. A screen 11 formed of a first uneven plate 112 for separating, and a second uneven plate 113 for separating stones and metals secondary to the first uneven plate 112 and causing air flow Includes blower.

The first concave-convex plate 112 and the second concave-convex plate 113 have a groove of a predetermined shape, have a certain inclination, and are vibrated by the swinging device 12.

The blower blows air from the bottom to the top of the first concave-convex plate 112 and the second concave-convex plate 113, and the first blower 14 for slightly floating the rye and the second blower for discharging air to the outside ( 15).

As for the first network 111, it is preferable that a screen of 2 to 4 mesh, which is a size in which beans can be removed, is used.

The foreign material removing step is to remove the foreign matter of a certain size or more from the string in the first network 111, the first concave and convex plate 112 and the second concave and convex plate 113 of each stone and metal rye mixed with metal When this is supplied, the rye is shallowly laid on the first and second plates 112 and 113, and the first and second plates 112 and 2, which have a larger specific gravity and smaller size than rye, and iron. Due to the vibration of the iron plate 113, it moves to the bottom of the rye and enters into the grooves of the first uneven plate 112 and the second uneven plate 113, and the rye has a larger size than the groove, so that it does not completely enter the groove. Not only that, but because the buoyancy is received by the airflow of the blower, the rye slightly floats and the vibration continues by the oscillating device 12 in this state, the rye is the first uneven plate 112 and the second uneven plate 113 ), it slides down to the lower part, and the friction-heavy boulder and metal parts rise and fall to the upper part of the uneven surface.

The washing step is a step of washing the selected rye with water a predetermined number of times.

The washing step must be washed at least three times in the water flowing through the rye.

You may use tap water for running water.

The soaking step is a step in which the washed rye is called a purified water of a predetermined number of times rather than the raw material amount for a certain time.

The soaking step is preferably called 3 to 4 hours by adding 280 to 320 parts by weight of purified water with respect to 100 parts by weight of the raw material, that is, rye.

The purified water is water obtained by removing tap water or odor contained in tap water through a filter or an ion exchange resin, and pure water is not necessarily used.

The preparatory step is a step of spreading the rye evenly on a multi-staged tray, soaking the soaked raw material and putting it in the pre-season.

The ripening step improves the coarse texture of the rye, softens the tissue of rye by giving α starch (alpha) and denaturation to proteins, partially removing unnecessary water-soluble components, fats and minerals, and inactivating enzymes And to give the effect of preliminary sterilization of microorganisms, it is a step of ripening the rye for a certain period of time by raising the temperature from the incubator to a certain temperature.

Starch α (alpha) and β (beta) refers to the structure of starch, i.e., amylose and amylopectin, depending on the presence of water and heat. Starch alpha-ization refers to ripe starch, which is easy to eat, and alpha-ization is also referred to as luxury of starch. Conversely, betaization is said to be aging of starch, and the state of starch is the state of raw starch or the state of starch that has been luxurious is hardened. As an easy example, starch in raw rye is beta-starch, and when an appropriate amount of water and heat is applied to the beta-shaped starch rye, it undergoes the process of hydration, swelling, and collapse to become a luxurious state, that is, alpha.

This is because water molecules are absorbed and hydrated by the amal pectin and amylose that form the rye starch structure. As a result, the alphaization of starch is a phenomenon in which raw starch is ripened and luxurious, which means that the betaization of starch is changed to the alphaization of starch.

In the step of ripening, it is preferable to ripen the rye for 1 hour 20 minutes to 1 hour 40 minutes at a temperature of 97 to 105°C in the ripening machine.

The self-steaming machine is heated by heating the internal temperature to 97 to 105°C by using steam at a constant pressure or by using an electric heater.

The cooling step is a step of rapidly cooling the rye in the chaeban by blowing a cold wind using a blower after discharging it from a self-adhesive machine because the chaiban having a temperature of about 100°C cannot be directly placed in a freeze dryer.

The reason why it cools quickly is that if it is cooled slowly, the rye may deteriorate or decay.

The rapid freezing step is a step of rapidly cooling the raw materials of a certain temperature to a certain temperature within a certain time by placing the cooled rye on a shelf of a freeze dryer.

In the rapid freezing step, it is preferable to rapidly cool the rye, which is room temperature of 15-20°C within 60 minutes, to -45°C.

The reason for the rapid freezing is to prevent the quality from deteriorating at the time of freezing when the freezing rate is slow, and to reduce the manufacturing time.

The freeze-drying step is a step of removing the moisture from the rapidly frozen rye by sublimation by raising the temperature of the shelf to a certain temperature and vacuuming it to a certain vacuum to dry the components and nutrients of the rye without change.

In the freeze-drying step, the temperature of the shelf on which the plate containing the rye, which was rapidly frozen, was raised is increased to +30°C, and the atmospheric pressure is reached from 760 Torr to 100 mTorr (0.1 mmHg) within 45 minutes, so that the moisture in the solid state becomes gas directly. Freeze-dried in the same way.

The minimum vacuum degree of the lyophilizer is preferably 20 mTorr (0.02 mmHg) or less.

The vacuum pump for vacuuming the freeze dryer is preferably equipped with an automatic gas ballast system for preventing moisture condensation of the pump and preventing oil contamination.

The freeze-drying principle consists of three types of freeze-drying processes. Each of these three consists of a freezing step, a sublimation step, and a drying step.

Freezing step refers to freezing. Depending on the type of lyophilizer, the desired sample is frozen by putting the desired material in liquid nitrogen or refrigerator. The microstructure of the dried sample can be adjusted according to the rate or method of lowering the temperature. If the cooling rate is slow in the process of the temperature dropping in the solution, the solution becomes saturated and supersaturates, causing crystals of the solute to precipitate. In this process, phase separation of solvent and solute occurs. If the cooling rate is very fast, the solute may freeze out of solution. The eutectic point is the position at which a substance reaches a complete crystal, similar to the case where the substance contains one or more solute crystals, which is lower than the freezing point of each component.

When the pressure of the frozen sample is lowered in the sublimation step, the frozen solvent passes through a state of liquefying from a solid to a liquid and becomes a state capable of subliming from a solid to a gas. When the pressure is lowered, it depends on the substance, but the sublimation point also decreases, and eventually the solvent (generally moisture) in the sample sublimates and flies to the gas. Depending on the machine, sublimation generally occurs in the process of bleeding air to reduce the pressure, and eventually the gaseous solvent is blown away with the air being released.

In the drying step, the solvent that has already become a solid during the freezing process will be vaporized at a temperature above the sublimation point, and the phase transformation from solid to gas does not make the solute wet, so the solvent is maintained in the state where the structure of the initial sample was maintained. Only it will be removed. In the commonly used water-starch or water-cellulose component systems, the crystallinity of the dried solids increases compared to when it is swollen in water. However, compared to hot air drying, the width of crystallization increases is small, and since it maintains fine structures such as pores or fibers, the speed at which water penetrates is faster.

The crushing step is a step of pulverizing the lyophilized rye in a grinder 2 to a certain particle size in order to make the rye into powder or granular form for easy eating.

As shown in Figure 3, the grinder 2 is a disc mill type, and a casing 21 capable of being opened and closed; A fixed crushing disc 22 fixed to the casing 21 and having a groove 222, a rotating pulverizing disc 23 having a groove 231 rotated like a main shaft, and a geared motor that provides power to rotate the main shaft (24) and; A casing locking device (25) for opening and closing the casing; An input hopper 26 into which lyophilized rye is introduced; It comprises a crushed product storage hopper 27 is temporarily stored crushed rye.

The casing 21 is formed with a locking projection 211 that engages with a locking hook 251 attached to the casing locking device 25.

In the center of the fixed grinding disc 22, a raw material inlet 222 through which a raw material is drawn is formed.

The grinder 2 has a gap between the fixed grinding disc 22 and the rotating grinding disc 23 and the shapes of the grooves 222 and 231 such that a particle size distribution of 150 to 200 mesh in the total grinding amount is 80% by weight or more. This should be designed.

In the pulverizing step, when a raw material is introduced between the fixed pulverizing disc 22 and the rotating pulverizing disc 23 of the grinder 2, frictional force and shearing force act in combination to be pulverized.

When pulverizing, the particle size distribution is uniform and the oversize is small, so the dough is good and the amount of re-grinding is small, so it is desirable that the particle size distribution of 150 to 200 mesh is 80% by weight or more.

In the sieve sorting step, the pulverized particles are screened using a vibrating sieve screen, and then a certain particle or less is sent to the next step. This is the step of obtaining rye powder.

The vibrating sieve screen has a top casing with a screen installed at the bottom of a circular casing, and a casing with a blind plate fitted at the bottom, so all products that have passed through the screen are used. It is vibrated by one side, discharged to the side, and coarse particles are discharged to the upper side, and the size of 150 mesh or less collected on the lower side is sent to the kneading step.

The vibrating sieve screen in the sieve screening step uses a 150 mesh sieve, and the 150 mesh oversize is sent to the grinding step and re-milled.

Since the next step of the sieve sifting step is a kneading step, in the sieve sifting step, only 150 mesh oversize is required to be re-milled after crushing, and all 150 mesh undersize is sent to the kneading step.

The kneading step is a step in which a powder containing alcohol in a certain ratio is added in a certain ratio to uniformly mix the powder by twisting the powder in order to give the dough flexibility and softness to the rye crushed to a certain particle or less.

In the kneading step, 15 to 25 parts by weight of alcohol with an alcohol content of 85 to 95 vol% is added and mixed uniformly with the powder to give flexibility to the rye dough and give softness to the taste, relative to 100 parts by weight of rye.

When using a kneader, when mixing with alcohol for the first time, lightly mix at a slow rotation speed, and when the mixing is completed, knead at 2 to 3 times the rotation speed than when mixing, and the kneading time is preferably 10 to 15 minutes.

The granulating step is a step of molding the granules of a certain particle size by putting the kneaded raw material into a granulator and passing through a screen of a certain particle size.

In the granulation step, the granules are molded to have particles of 1 mm or less to prepare rye granules.

It is preferable that a screen of 16 mesh (1130 µm) is installed in the granulator for the granules to have particles of 1 mm or less.

The granulator is installed at a predetermined height away from the ground, and at the bottom of the front, there is installed a device body on which a driving motor is installed, and a cylindrical screen installed on the upper surface of a rotating disk of the device body to rotate according to the driving of the driving motor. An apparatus for manufacturing rye granules made of a sieve, comprising: a lifting unit installed on a rear side of the main body of the device; A driving unit installed at an upper portion of an upper portion of the elevating portion and a rear portion of the upper portion of the device body; It is installed on the upper portion of the rotating disk of the main body of the device, and consists of a rotating portion that rotates with power transmitted through a power transmission means from a driving portion at the rear of the upper plate.

At this time, a cylinder installation hole and a guide hole are formed in the central portion of the upper plate, and a hydraulic cylinder in the center of the elevator portion and a guide installed on both sides of the hydraulic cylinder are combined.

At this time, the driving unit installed on the rear surface of the upper plate is provided with a driving motor in a motor installation hole formed through the rear surface of the upper plate, and a chain gear is installed on the motor shaft at the top of the motor.

In addition, the rotating portion installed on the upper portion of the rotating disc of the main body of the machine is installed with a chain gear at the position of the upper portion of the rotating disc on the front of the upper plate, and at the bottom of the chain gear, a rotating shaft is rotated according to the rotation of the chain gear. At the lower end of the rotating shaft, a stirring blade for pushing out the dough inside the sieve is built up.

In addition, the power transmission means installed on the upper portion of the hoisting unit to transmit power generated by the driving unit to the rotating unit includes a motor shaft of the driving motor installed in the driving unit and a chain connected to each chain gear installed in the rotating unit.

In addition, it is made by installing a case to close the outside of the top plate on the top of the top plate.

The heating and drying step is a step of spreading the molded rye on a plate and spreading it uniformly, followed by heating and drying at a constant temperature for a predetermined time.

In the heating and drying step, it is preferable to dry the rye granules at an image of 35 to 45°C for 7.5 to 8.5 hours to prevent changes or loss of nutrients in the rye.

The standard selection step is a step of removing a non-standard product of a predetermined size or more and a predetermined size or less from a shaker sorter when heating and drying are completed.

In the standard selection step, a screen of 12 mesh (1520 µm) for removing foreign substances on the upper part and a screen of 65 mesh (203 µm) for removing powder and non-standard products is installed at the lower part and screened using a shaker sorter 0.2 ~ 1.0 It is desirable to select standard products with a mm particle size distribution.

The rocking sieve sorter includes the above-described vibrating sieve screen. Generally speaking, it is not a circular shape but a quadrangular shape, and there is also a vibration motor, the sieve installed on the spring is selected by vibrating, and the screen of the above-mentioned 12 mesh (1520㎛), and 65 mesh for removing powder and non-standard products at the bottom ( 203㎛) screen is installed.

The packaging step is a step in which the product selected in the specification selection step is moisture-proofed in a stick container or a prescribed container and then sealed in a container.

According to the method of manufacturing granules of rye wire using the self-treatment and freeze-drying method, digestion and absorption is faster than that of the material that has been previously roasted with external heat, and nutrient loss due to heat treatment during storage can be prevented as much as possible, and the texture may be good. There are low calories, 20 times that of apples, and 2 times that of onions or oats, which helps prevent constipation and intestinal movement, thereby suppressing the occurrence of colorectal cancer in the long term, and can be consumed without loss of fiber. .

1: Stone machine 11: Screen
111: first network 112: first irregular plate
113: second uneven plate 12: swing device
121: swing link 122: tension spring
13: drive motor 14: first blower
15: second blower 16: casing
161: hopper 162: rye outlet
163: String outlet 164: Stone and metal outlet
2: grinder 21: casing
211: locking projection 22: fixed grinding disc
221: Home 222: Raw material entrance
23: rotating grinding disc 231: groove
24: geared motor 25: casing locking device
251: lock hook 26: input hopper
27: storage hopper

Claims (9)

In the manufacturing method of granules for making a granule formulation for the wire using rye,
The granule manufacturing method comprises: a first sorting step of removing the foreign matter by inserting the rye into the stone machine 1, screening stones, and removing extraneous products;
A washing step of washing the selected rye with water a predetermined number of times;
A soaking step in which the washed rye is called a purified water of a predetermined number of times or more than a raw material amount for a predetermined time or more;
A self-preparing step of spreading the rye evenly on a multi-staged tray and soaking the soaked raw material into a self-cooking machine;
Improves the texture of the rye, softens the tissue of rye by giving α starch (alpha) and denaturation to proteins, removes unnecessary water-soluble components, fats and minerals, inactivates enzymes and pre-sterilizes microorganisms A self-sufficiency step of raising the temperature from the self-primer to a predetermined temperature to self-steam the rye for a period of time;
A cooling step of discharging the banban from the ripening machine and blowing a cold wind using a blower to rapidly cool the rye in the banban;
A rapid freezing step of putting the cooled rye tray on the shelf of the freeze dryer and rapidly freezing the raw material at a constant temperature to a constant temperature within a predetermined time;
Freeze-drying step of removing the moisture from the rapidly frozen rye by sublimation method by raising the temperature of the shelf to a certain temperature and vacuuming it to a certain vacuum in order to dry without changing the components and nutrients of the rye;
A crushing step of pulverizing the lyophilized rye in a grinder 2 to a certain particle size;
Sieve the pulverized particles by screening using a vibrating sieve screen and send them to the next step or less, and coarse particles over a certain particle size are sent back to the crushing step to be re-crushed to obtain a rye powder with a certain particle size or less. A selection step;
A kneading step of adding a certain amount of alcohol containing a certain ratio of alcohol to a certain ratio in order to give the dough softness and softness to the crushed rye crushed below a certain particle;
A granulating step of molding the granules of a certain particle size by introducing the kneaded raw material through a screen of a certain particle size and discharging it through a granulator;
A heat drying step of spreading the molded rye on a plate and spreading it uniformly, followed by heating and drying at a constant temperature for a predetermined time;
When the heating and drying is completed, a specification screening step of removing over-sized and under-sized products from the shaker sorter;
It includes the packaging step of sealing the product after being moisture-proofed in a stick container or a prescribed container and sealed in the container.
The first sorting step includes the step of removing the foreign material by introducing the rye into the stone machine 1, and removing the foreign material from the stone;
Consists of a quasi-removal step of removing defective products and quasi-drugs from rye from which foreign substances and stones have been removed.
The stone machine 1 is formed on the lower portion of the first network 111 and the first network 111 for removing foreign substances of a certain size and more than a string and a first concave-convex plate 112 for primary selection of stones and iron. ), a screen 11 formed on a lower portion of the first uneven plate 112 and composed of a second uneven plate 113 that secondarily selects stones and metal fittings, and a blower that causes air flow,
The first concavo-convex plate 112 and the second concavo-convex plate 113 have a groove of a certain shape, have a certain inclination, and are vibrated by the oscillation device 12,
The foreign material removing step is to remove the foreign matter of a certain size or more from the string in the first network 111, the first concave and convex plate 112 and the second concave and convex plate 113 of each stone and metal rye mixed with metal When this is supplied, the rye is shallowly laid on the first and second plates 112 and 113, and the first and second plates 112 and 2, which have a larger specific gravity and smaller size than rye, and iron. Due to the vibration of the iron plate 113, it moves to the bottom of the rye to enter the grooves of the first uneven plate 112 and the second uneven plate 113, and the rye does not completely enter the groove, as well as the blower The rye floats because it receives buoyancy by the air current and when the vibration continues by the oscillating device 12 in this state, the rye slides to the lower ends of the first uneven plate 112 and the second uneven plate 113. As it comes down, the boulder and ironware go up to the top of the uneven surface and separate.
The washing step must be washed at least three times in running water of rye,
The soaking step is called 3 to 4 hours by adding 280 to 320 parts by weight of purified water to 100 parts by weight of rye,
The ripening step is to ripen the rye for 1 hour 20 minutes to 1 hour 40 minutes at a temperature of 97-105° C. in the ripening machine,
The rapid freezing step rapidly cools the rye which is room temperature of 15~20℃ to -45℃ within 60 minutes,
In the freeze-drying step, the temperature of the shelf on which the tray containing the rye rapidly frozen is raised to +30°C and reaches within 45 minutes from 760 Torr to 100 mTorr at atmospheric pressure. And
The minimum vacuum degree of the freeze dryer should be 20 m Torr or less,
The vacuum pump for vacuuming the freeze dryer is equipped with an automatic gas ballast system for preventing moisture condensation of the pump and preventing oil contamination.
The grinder (2) is a disc mill type, fixed to the casing (21) and a fixed grinding disc (22) with a groove (222), rotated like a main shaft, and a rotating grinding disc (23) with a groove (231) Including,
In the grinding step, when rye is introduced between the fixed grinding disc 22 and the rotating grinding disc 23 of the grinder 2, frictional force and shearing force act in a complex manner and are crushed.
The grinder 2 has a gap between the fixed grinding disc 22 and the rotating grinding disc 23 and the shapes of the grooves 222 and 231 such that a particle size distribution of 150 to 200 mesh in the total grinding amount is 80% by weight or more. It is designed,
In the kneading step, 15 to 25 parts by weight of alcohol with an alcohol content of 85 to 95 vol% is added and mixed uniformly with the powder to give flexibility to the rye dough and softness of taste with respect to 100 parts by weight of crushed rye,
In the granulation step, a rye granule is manufactured by molding the granule to have particles of 1 mm or less,
A screen of 16 mesh (1130㎛) is installed in the granulator,
In the heating and drying step, rye granules are dried at 35 to 45°C for 7.5 to 8.5 hours to prevent changes or loss of nutrients in rye,
In the standard selection step, a screen of 12 mesh (1520 µm) for removing foreign substances on the upper part and a screen of 65 mesh (203 µm) for removing powder and non-standard products is installed at the lower part and screened using a shaker sorter 0.2 ~ 1.0 Select a standard product of mm particle size distribution,
The blower blows air from the lower portion of the first concave-convex plate 112 and the second concave-convex plate 113 to the upper portion, and a first blower 14 that floats the rye,
Method of producing granules of rye wire using a self-treatment and a freeze-drying method, characterized in that it comprises a second blower (15) for discharging air to the outside of the stone machine (1).
delete delete delete delete delete According to claim 1,
The vibrating sieve screen in the sieve screening step uses a 150 mesh sieve, and the 150 mesh over size is sent to the crushing step and re-milled to produce granules of rye wire using self-treatment and lyophilization.
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