KR102367918B1 - Milling methods for manufacturing sprout whole wheat flour - Google Patents

Abstract

The present invention comprises the steps of: (a) basic milling of whole wheat; (b) immersing the milled whole wheat; ⓒ washing the soaked whole wheat; (d) germination of washed whole wheat; (e) crushing the germinated whole wheat; (f) drying the crushed crushed germinated whole wheat; (g) a sieving step and (h) milling and pulverizing the dried pressed whole germinated wheat flour; according to the present invention, the particle size of whole germinated wheat flour is uniform And it has the effect of making it easier to knead the flour. It is easy to knead, so it can be kneaded alone without white flour.

Description

Milling method for the production of germinated whole wheat flour {MILLING METHODS FOR MANUFACTURING SPROUT WHOLE WHEAT FLOUR}

The present invention relates to a milling method for germinated whole wheat, specifically, by germinating hard varieties of whole wheat, performing secondary grinding, and drying the primary pressure difference between primary compression grinding and secondary milling. By adding the step and sieving step, the particle size of the final germinated whole wheat flour is uniform, and the flavor is improved when kneading such as baking, noodle making, confectionery, electric current, and tempura. It relates to a milling processing method for producing a specialized germinated whole wheat flour that can be kneaded.

Whole wheat is a wheat grain that contains all the seeds and milling is carried out to a minimum. It contains a lot of dietary fiber compared to white flour and white rice, so when consumed sufficiently, the passage time of harmful substances such as carcinogens is shortened. and become comfortable. These dietary fibers have excellent efficacy in preventing constipation and colon cancer.

On the other hand, in germinated whole wheat from which such whole wheat is germinated, proteins, amino acids, fatty acids, carbohydrates, vitamins, minerals, dietary fiber, etc. change as the seeds germinate, and gamma oryzanol, arabinoxylan, GABA, vitamin E, etc. It is known that the physiologically active ingredients also increase and the enzymes are activated during germination to facilitate the absorption of nutrients into the body.

However, normal germinated whole wheat flour has a rough texture due to the nature of containing wheat bran (referring to the hull of whole wheat), and thus the characteristics of baking and noodle making are remarkably deteriorated. This is because the coarse fiber of the bran lowers the viscoelasticity in the dough tissue, so when milling germinated whole wheat by a conventional milling method, there is a problem in that the dough structure such as bread or noodles cannot be formed by itself.

1. Republic of Korea Patent Publication No. 10-2011-0051932 (2011.05.18) 2. Republic of Korea Patent Publication No. 10-2016-0126497 (2016.11.02)

The present invention is to solve the problem of lack of characteristics such as baking and noodle making in the prior art as described above, and one object of the present invention is to make the grain size of the shell part and the endosperm part of germinated whole wheat uniform during milling. It is to provide a method of milling. Another object of the present invention is to provide a milling processing method that increases the viscoelasticity of the dough to facilitate kneading, softens the texture of the final product prepared therefrom, and improves the flavor of the final product.

Another object of the present invention is to provide a method for milling germinated whole wheat which is easy to knead, improves the flavor of products prepared therefrom, and can soften the texture.

One aspect of the present invention for achieving the above object, (a) basic milling of whole wheat; (b) immersing the milled whole wheat in water for 12 to 24 hours to increase the water content of the whole wheat within a preset range; (c) washing the whole wheat with increased water content to remove foreign substances; (d) germinating the washed whole wheat for 6 to 48 hours under a temperature condition of 15 to 25 ℃ in a state in which direct sunlight is blocked; (e) crushing the germinated whole wheat; (f) drying the crushed and crushed germinated whole wheat press; and (h) grinding and milling the dried pressed whole germinated wheat.

At this time, the present invention is characterized in that it further comprises the step of (g) selectively removing the bran through sieving the pulverized product dried in step (f).

In the milling method of germinated whole wheat according to an embodiment of the present invention, the basic milling step of (a) may be performed in a range of 2 to 5 minutes.

In addition, the immersion step of (b), the water temperature may be performed under a temperature condition of 10 to 30 ℃.

And the germination step of (d) may be performed for 8 to 14 hours under a temperature condition of 17 to 20 ℃ in a state in which direct sunlight is blocked.

In addition, the germination step of (d) may be performed until 1 to 3 roots are rooted from the seed.

And the compression crushing step of (e) may be performed by wet crushing and crushing performed by pressing the wet germinated whole wheat through a roller type compression crusher.

In addition, the drying step of (f) may be performed by a hot air dryer under a temperature condition of 50 to 60 ℃.

And the hot air dryer may be a rotary hot air dryer including a cylindrical body.

In addition, a plurality of protrusions protruding inward may be formed on the inner circumferential surface of the cylindrical body.

And the hot air inlet may be formed in a tangential direction to the inner side of the cylindrical body, so that the hot air forms a vortex inside the cylindrical body.

In addition, the drying step of (f) may be carried out so that the water content of the crushed whole germinated wheat is 6 to 15%.

And, the sieving step of (g) may be performed in a circular or various types of vibrating body.

In addition, the milling of (h) may be performed so that the particle size distribution of the germinated whole wheat flour is 80 to 250 mesh.

And the milling of (g) may be performed so that the particle size distribution of the germinated whole wheat flour is 200 to 250 mesh.

In addition, the moisture content during drying in the drying step (f) is performed so that the germinated whole wheat compressed pulverized product reaches a moisture content set within a moisture content range of 6 to 15%, and the set moisture content is proportional to the degree of milling of the basic milling Therefore, the higher the degree of milling, the higher the water content may be set.

And (f) the moisture content during drying in the drying step is performed so that the germinated whole wheat compressed pulverized product reaches a water content set within a water content range of 6 to 15%, and the set water content is, the higher the compression ratio of the crushed pulverization is It may be set to a low water content.

In addition, the moisture content during drying in the drying step (f) is performed so that the germinated whole wheat press pulverized product reaches a water content set within a water content range of 6 to 15%, and the set water content is, the grain size of the milled and pulverized germinated whole wheat It may be set to a lower water content as is smaller.

The specialized milling processing method of whole germinated wheat flour according to the present invention having the above configuration is the hull part and endosperm part of the germinated whole wheat that is crushed after the first compression grinding in consideration of the grinding characteristics of the shell part and the endosperm part of the germinated whole wheat. By drying so as to properly maintain the water content of

In addition, gluten is improved in the wet pressing grinding process, which is the primary grinding process, and the particle size distribution of whole wheat flour is uniform as described above, so that the powder is well agglomerated, thereby making kneading easier.

And in the wet pressing and grinding process, some wet gluten is formed in advance due to the pressing force and frictional force of the rollers, which promotes the increase of the viscoelasticity of the dough due to the characteristics of baking and noodle making, so that the powder is well agglomerated, so that the dough can be used and the final product becomes soft. It works. In addition, by going through an appropriate drying process, the unique bitter taste and flavor of bran are matured and stabilized, so that the color of the powder is bright, the texture is soft when milling, and a product with excellent flavor can be manufactured.

1 is a block diagram showing each step-by-step process for the milling method of germinated whole wheat according to an embodiment of the present invention.
2A to 2F are diagrams visually illustrating each step of the method for milling germinated whole wheat according to the present invention.

Since the present invention can apply various transformations and can have various implementations, specific implementations are illustrated in the drawings and described in detail. However, this is not intended to limit the present invention to specific embodiments, and should be understood to include all modifications, equivalents, and substitutes included in the spirit and scope of the present invention. In describing the present invention, if it is determined that a detailed description of a related known technology may obscure the gist of the present invention, the detailed description thereof will be omitted.

Terms such as first, second, etc. may be used to describe various elements, but the elements should not be limited by the terms. The above terms are used only for the purpose of distinguishing one component from another.

The terminology used in the present application is used only to describe specific embodiments, and is not intended to limit the present invention. The singular expression includes the plural expression unless the context clearly dictates otherwise. In the present application, terms such as “comprise” or “have” are intended to designate that a feature, number, step, operation, component, part, or combination thereof described in the specification exists, but one or more other features It should be understood that this does not preclude the existence or addition of numbers, steps, operations, components, parts, or combinations thereof.

Hereinafter, the method for milling germinated whole wheat of the present invention will be described in more detail with reference to the accompanying drawings.

1 is a block diagram showing each step-by-step process for the milling method of germinated whole wheat according to an embodiment of the present invention, and FIGS. 2A to 2F are diagrams showing this visually.

1 and 2a to 2f, the milling method of germinated whole wheat of the present invention comprises the steps of (a) basic milling of whole wheat; (b) immersing the milled whole wheat; (c) washing the soaked whole wheat; (d) germination of washed whole wheat; (e) crushing the germinated whole wheat; (f) drying the crushed and crushed germinated whole wheat press; (g) selectively removing bran through sieving the pulverized product dried in step (f); and (h) grinding and milling the dried germinated whole wheat compressed pulverized product.

Hereinafter, each step of the present invention will be described step by step.

(a) Basic milling of whole wheat

First, the whole wheat is put into a mill and milled. At this time, as shown in FIG. 2a, it is important to remove the shell 30 as much as possible, but not to injure the seed 10, which is essential for germination. Therefore, it is preferable to carry out the milling in the range of 2 minutes to 5 minutes. If the milling is carried out for less than 2 minutes, it contains a lot of shell ingredients, so the texture is gritty and the flour may not come together well when kneading.

By this process, a large portion of the shell 30 of whole wheat is removed and the seeds 10 are completely preserved. Accordingly, the color of the flour becomes bright during milling and the texture becomes soft when manufacturing bread or noodles.

(b) immersing the basic milled whole wheat in water

Then, the first washed whole wheat as described above is soaked in water to increase the water content of the whole wheat to sprout seeds. In this case, the soaking time is 12 to 24 hours, and depending on the environment and the condition of whole wheat, it can be soaked for about 5 to 16 hours.

In addition, the water used for immersion is preferably maintained at a temperature of 10 to 30 ℃. Especially in summer, the water temperature rises and the whole wheat may deteriorate, so it is desirable to change the water in the middle. At this time, if the immersion temperature is lower than 10 ℃, the germination rate is undesirable, and if it exceeds 30 ℃, the germination rate is fast, but the buds become weak and the dough may become tough and the fermentation power may decrease.

In addition, by this process, foreign substances with low specific gravity float to the surface and are removed, and a part of the residual pesticide is dissolved in water and removed in the washing process to be described later.

(c) washing the whole wheat;

Then, the whole wheat soaked in water as described above is rinsed several times with clean water to remove impurities such as grain residues and dust, and harmful components such as pesticides. In this case, foreign substances attached to the whole wheat can be easily removed because they are sufficiently soaked during the immersion process. In particular, residual pesticides remaining in whole wheat are completely removed through this process.

On the other hand, in the case of mass production, this washing process can be continuously washed by spraying the whole wheat with a watering facility while transporting it by a belt conveyor or the like. At this time, if the sprinkling pressure is too high, there is a risk that the seeds may come off from the whole wheat soaked in water, so it is desirable to maintain an appropriate sprinkling pressure.

(d) germinating the whole wheat;

Then, whole wheat from which all foreign substances and residual pesticides have been removed as described above is germinated. Germination can be carried out in a dark germination room protected from direct sunlight. At this time, the temperature of the germination chamber is preferably maintained in the range of 15 to 25 ℃, preferably 17 to 20 ℃. If the germination temperature is lower than 15 ℃, the germination time is long and it is inefficient, and if it exceeds 25 ℃, the fermentation power may decrease.

In addition, the germination time may be carried out for 6 to 48 hours, preferably 8 to 14 hours, under the same temperature conditions as above. If the germination time is less than 6 hours, the germination effect cannot be obtained due to weak germination.

Through this process, carbohydrates of whole wheat are converted to glucose, various nutrients are increased, and phytic acid, a poisonous plant, is removed. In particular, by germinating whole wheat, vitamins and amino acids are increased and aspartic acid components are increased. In addition, enzyme components involved in food digestion and metabolism are activated. When whole wheat sprouts in this way, the ingredients that were relatively abundant and those that were lacking are in harmony with each other.

In particular, according to the present invention, in the present germination process, as shown in FIG. 2B , it is preferable to germinate only to the extent that the seed 10 is rooted and the white eye of the embryo (seed) is visible. If germination is performed too much, all carbohydrates will be glycated, making it unsuitable for its intended use, which is undesirable.

For example, as the germination progresses, the carbohydrate content in whole wheat decreases, thereby making it unsuitable for use due to weak gluten formation during dough or noodle making. Therefore, in consideration of productivity and usability, the germination process is most preferably performed until the white seeds germinate.

(e) crushing the germinated whole wheat

Then, the whole wheat germinated as described above is subjected to wet compression grinding using a roller-type pressing grinder. At this time, the compression grinding is performed in a state (wet state) in which water is sufficiently contained in the germinated whole wheat because the soaked and germinated whole wheat is directly used. However, if the moisture in the germinated whole wheat decreases due to a delay in the process, etc., the germinated whole wheat is kept in a wet state through spraying and pulverized.

The endosperm 20 or the oyster 10 part, which has a certain volume, is crushed and crushed by this compression crushing, but only the pulverization to the extent of being pressed or partially torn by the roller in the face shell 30 part do. Therefore, it is necessary to appropriately control the moisture content of the skin part and the endosperm part through the subsequent drying process, which will be described in more detail later.

That is, if you look at the crushed form of germinated whole wheat after this process, as shown in FIG. 2c , the wet shell portion 30 is not crushed, but the endosperm portion 20 is crushed to some extent. It can be seen that .

According to the present invention, in particular, in the endosperm of germinated whole wheat by this pressing and grinding process, the wet part gluten is improved in advance by the pressing force of the pressing roller. This is facilitated, and the chewy texture is increased during noodle making. That is, basically, whole germinated wheat flour contains fibrous shell powder in the milled flour, so it has a weaker aspect than general wheat flour in dough formation.

Accordingly, the present invention can solve the above weaknesses of conventional germinated whole wheat flour or germinated whole wheat flour through the wet compression grinding process.

(f) drying the crushed crushed germinated whole wheat crushed product

Then, the press-pulverized germinated whole wheat press-pulverized product as described above is dried using a hot air dryer. As shown in Fig. 2c, the crushed crushed product is divided and distributed as a crushed product of the shell 30, the endosperm 20, and the seed nun 10. Here, in particular, since the peel 30 part is not pulverized compared to the endosperm 20 or the seed nun 10 part, the crushed pulverized product is dried to an appropriate water content in this drying process, and the endosperm 20 in the milling pulverization process to be described later. It is necessary to adjust the crushing rate to be higher than that of the or seed (10).

On the other hand, in the shell 30, moisture exists only on the surface of the shell, so moisture can be removed in a short time. It has the characteristic that it takes

In the drying process of the present invention, it is necessary to adjust the water content to an appropriate water content in consideration of the grinding characteristics and drying characteristics of the skin and endosperm. Hereinafter, specific examples regarding the drying time and temperature setting will be described.

As described above, in the present invention, the moisture content of the crushed product in the drying process is an important factor determining the efficiency of the subsequent milling and grinding process, and it is preferably maintained in the range of 6 to 15%. In this case, if the drying time is prolonged, the drying rate increases, but the drying cost increases, which is economically undesirable. If the water content of the compressed pulverized product is less than 6%, it is too dry and over pulverization may occur. If the water content is greater than 15%, there is a problem in that pulverization is difficult.

At this time, the temperature of the hot air is preferably maintained in the range of 50 to 60 ℃. If the hot air temperature is lower than 50 ℃, it is undesirable because it takes a long drying time, and if it is higher than 60 ℃, it is not preferable because heat denaturation of enzymes, protein amino acids, vitamins, etc. formed by germination may occur.

On the other hand, in the present invention, the drying process conditions may be appropriately adjusted according to the conditions of the linked process so that the particle sizes of the shell portion and the endosperm portion of the finally produced milling powder are the same.

For example, if the degree of milling is low in the basic milling process, since the content of the peel increases, it is necessary to further dry the crushed product. This is because the degree of drying of germinated whole wheat is greatly affected by the hull part of the husk and endosperm. That is, there is a large difference in the grinding rate between the dried skin and the wet skin in the milling and grinding process, and accordingly, the higher the content of the peel, the higher the degree of drying is set. On the other hand, since the higher the degree of milling, the smaller the content of the peel, so even if the water content of the crushed product is maintained close to 15%, uniform grinding is possible.

In addition, in the compression crushing process, the higher the compression ratio, the more the endosperm part is crushed, whereas the peel part is not significantly affected by compression crushing, so it is necessary to increase the crushing rate of the peel part in the subsequent process, so the water content of the crushed product is 6 It is desirable to keep it low, close to %.

On the other hand, the finer the particle size distribution of the final milling pulverization is, the more difficult it is to pulverize and the need to dry a lot.

According to the present invention, the hot air dryer is preferably a rotary dryer including a cylindrical body for smooth drying. As a result, since the germinated whole wheat press and crushed product is dried while rotating like a cylinder, the contact area and contact time with the hot air increase, so that it can be dried more effectively.

In this case, it is preferable to install the hot air inlet to be formed in the tangential direction to the inner side of the cylindrical body. As a result, since the hot air forms a vortex inside the cylindrical body, the residence time of the crushed product increases in the hot air dryer, thereby enabling effective drying. In particular, the hot air vortex inside the cylindrical body suspends the shell portion of the germinated whole wheat in the air, thereby further increasing the drying efficiency of the shell portion.

In addition, the hot air dryer preferably has a plurality of protrusions protruding inwardly formed on the inner circumferential surface of the cylindrical body. As a result, the crushed whole wheat germinated product collides with the protrusion, and the peel 30 is detached so that it can be dried more effectively.

In particular, according to the present invention, there is an effect of enhancing the flavor of the product by aging and stabilizing the whole wheat flour during the drying process by this process.

(g) sieving process

Remove some bran, such as bran of large particles, through a coarse sieve of the dried germinated whole wheat press pulverized product. This is essential for baking that requires high viscoelasticity by improving the gluten content of the final germinated whole wheat flour, and it can be used alone without white flour.

On the other hand, in this way, the sieving process may be selectively performed.

That is, the sieving process may be selectively performed in order to remove the bran content when it is determined that the content of bran is excessively high in consideration of the degree of milling, the degree of compression and crushing, the final crushing particle size, and the like.

(h) milling and pulverizing the germinated whole wheat press pulverized product

Then, the dried whole germinated wheat press pulverized product as described above is put into a mill and milled to have a particle size distribution of 80 to 250 mesh, thereby finally producing whole germinated wheat flour.

In this case, the particle size distribution of the germinated whole wheat flour may be appropriately adjusted according to the type of product to be finally manufactured, for example, noodles or bread.

As described above, in the specialized method for milling whole germinated wheat flour according to the present invention, whole wheat is germinated and milled secondarily, and the germination container is first crushed between the first and second milling milling. By drying the flour appropriately, the gluten of germinated whole wheat is partially formed prior to dough for baking and noodle making, and the particle size of the pulverized flour is maintained uniformly, making it easier to knead the flour and improving the texture of the product. There is this.

Another aspect of the present invention relates to a method for producing noodles using the germinated whole wheat flour prepared as described above.

The method for producing noodles using the germinated whole wheat flour according to the present invention includes the steps of (a) kneading whole wheat flour, (b) vacuum aging the dough, and (c) making noodles using a noodle making machine. can do.

Hereinafter, each step of the present invention will be described step by step.

(a-1) step of kneading whole wheat flour

First, 40 to 60 parts by weight of water at 80 to 100° C. is poured with respect to 100 parts by weight of whole wheat flour, and the dough is kneaded while the whole wheat flour is cooked.

In general, whole wheat flour has a problem in that it does not stick well when kneading because it lacks a gluten component compared to conventional white wheat. Therefore, according to the present invention, it is possible to easily knead the dough by increasing the viscosity and elasticity of the dough by kneading whole wheat flour. will do

At this time, according to the present invention, 0.5 to 1 parts by weight of salt and 3 to 5 parts by weight of cooking oil may be added to 100 parts by weight of whole wheat flour to season the dough and improve the flavor of noodles.

(a-2) step of vacuum kneading

Meanwhile, according to the present invention, the kneading may be performed by vacuum kneading. Vacuum kneading is kneading while forcibly removing the gas contained in the dough under vacuum conditions, and in the present invention, a known vacuum mixer may be used as the vacuum mixer.

In the vacuum kneading process, 40 to 60 parts by weight of water based on 100 parts by weight of whole wheat flour is put in a vacuum mixer and kneaded while maintaining a vacuum state.

In general, in order to remove the air contained in the dough, about 2 to 3 days of aging is required. However, according to the present invention, it is possible to remove the air contained in the dough in a short time by vacuum kneading.

According to the present invention, water molecules are activated by depressurizing the air in the drum to 0.1 to 1 Mgp (mega pascal), and the solution rapidly penetrates into the raw material powder, so that the dough is evenly and perfectly hydrated. Thereby, the tissue formation of the dough becomes dense, and when the degassed noodles are boiled, the speed of the noodles spreading can be slowed down.

Also, in vacuum kneading, 0.5 to 1 parts by weight of salt and 3 to 5 parts by weight of edible oil can be added to 100 parts by weight of whole wheat flour to adjust the dough and improve the flavor of noodles.

(b) vacuum aging the dough

Then, the dough prepared in the kneading step as described above is aged in a vacuum state. In this aging step, aging proceeds at a temperature of 27 to 29° C. for a time of 50 to 90 minutes.

In the aging step, if the temperature is lower than 27 ℃, the fermentation power is insufficient, if it is higher than 29 ℃, overfermentation occurs, the dough is sagging and an off-flavor occurs. It is undesirable as the dough becomes sagging.

(c) making noodles using a noodle making machine

Next, noodles are finally prepared by pulling out noodles using a noodle making machine with respect to the vacuum-aged dough as described above. In this case, the thickness of the noodles may be variously set according to the type and purpose of the final product.

Although preferred embodiments of the present invention have been described above, those of ordinary skill in the art can add, change, delete or The present invention may be variously modified and changed by addition, etc., and this will also be included within the scope of the present invention.

For example, each component described as a single type may be implemented in a dispersed form, and likewise components described as distributed may also be implemented in a combined form. The scope of the present invention is indicated by the following claims rather than the above detailed description, and all changes or modifications derived from the meaning and scope of the claims and their equivalents should be interpreted as being included in the scope of the present invention. do.

According to the present invention, whole wheat is germinated and pulverized twice, and between the first pulverization and the second pulverization, the first pulverized germinated whole wheat press pulverized product is dried appropriately, so that the grain size distribution of the flour is uniform during milling and the It relates to a method for milling germinated whole wheat that can facilitate kneading and a method for manufacturing noodles using the same, and according to the present invention, in consideration of the pulverization characteristics of the shell and endosperm of germinated whole wheat, the first crushing is followed by compression crushing. By drying the shell portion and endosperm portion of the germinated whole wheat to properly maintain the moisture content, there is an effect of producing whole wheat flour having a uniform particle size distribution between the shell portion and the endosperm portion of the germinated whole wheat during milling.

10: seed 20: endosperm
30: shell 40: rooted root

Claims (1)

(a) basic milling of whole wheat;
(b) immersing the milled whole wheat in water for 12 to 24 hours to increase the water content of the whole wheat within a preset range;
(c) washing the whole wheat with increased water content to remove foreign substances;
(d) germinating the washed whole wheat for 6 to 48 hours under a temperature condition of 15 to 25 ℃ in a state in which direct sunlight is blocked;
(e) crushing the germinated whole wheat;
(f) drying the crushed and crushed germinated whole wheat press; and
(h) grinding and milling the dried germinated whole wheat press pulverized product;
The compression grinding step of (e) is,
It is carried out by wet compaction grinding, which is carried out by compacting wet germinated whole wheat through a roller compactor:
The drying step of (f) is,
It is carried out by a rotary hot air dryer including a cylindrical body so that the water content of the pressed crushed germinated whole wheat press crushed product reaches a water content set between 6 and 15% under a temperature condition of 50 to 60 ° C.
On the inner circumferential surface of the cylindrical body,
A plurality of protrusions protruding inward are formed:
The set water content of the (f) drying step is,
The lower the milling degree in proportion to the milling degree of the basic milling, the higher the compression ratio in inverse proportion to the compression ratio of the compression grinding, the lower the water content is set:
The basic polishing step of (a) is,
Performed in the range of 2 to 5 minutes:
The immersion step of (b) is,
A milling method for the production of whole germinated wheat, characterized in that the water temperature is carried out under a temperature condition of 10 to 30 ℃.

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