KR102522279B1 - manufacturing method of walnut granular - Google Patents

Abstract

The present invention relates to a method for manufacturing walnut granules. The method for manufacturing walnut granules comprises: a steaming and drying step; a compression step; a seed manufacturing step; a fluid layer coating step; and an anti-rancidity coating step. According to the present invention, the anti-rancidity effect can be further improved, and protein, which is a useful ingredient in walnuts, can be digested and absorbed better.

Description

Manufacturing method of walnut granular {manufacturing method of walnut granular}

The present invention relates to a method for producing walnut granules, which minimizes the reluctance to eat due to the easy rancidity of peeled walnuts and allows easy eating of walnuts.

Walnuts are a high-quality food with high protein and lipid content and are high in calories. The lipids contained in walnuts are high in unsaturated fatty acids and have the effect of lowering serum cholesterol, preventing unnecessary cholesterol from adhering to blood vessels. It is rich in E, etc., and is known to help skin health, promote brain activity, enhance memory, and give effects such as anti-aging.

In particular, since omega 3 is not produced in the body, it must be consumed through food. Walnuts contain a large amount of omega 3, so consuming walnuts protects blood vessel walls and regulates heart rate through the omega 3, thereby improving the heart rate. It is known to prevent disease.

In addition, the lecithin contained in walnuts is also effective in improving memory, so walnuts are in the limelight as a must-eat food for examinees.

These walnuts are consumed as nuts, or are consumed only as walnut cookies and walnut pies containing walnuts, so the taste is limited.

In addition, due to the unique astringent taste of walnuts, not only their preference is poor, but also peeled walnuts are easily rancid and contain toxic substances, which poses a fatal problem in storage.

Granulation technology is known as one of the processing techniques for raw materials that are difficult to take and handle but contain useful ingredients.

For example, in "Method for manufacturing ginseng concentrate pills with excellent flowability and storability using ginseng concentrate without adding excipients" (Korean Registered Patent Publication No. 10-0813387, Patent Document 1), the inconvenience of drinking ginseng concentrate products and management of container used A technology for granulating ginseng concentrate using a fluidized bed coating technology has been disclosed to solve the problem of phase difficulty and distribution of liquid products.

However, a technique for granulating walnuts is not yet known.

In particular, ginseng concentrate is a water-based liquid obtained by concentrating ginseng, so there is no problem of rancidity like walnuts. It is difficult to do.

In addition, in granulating walnuts, granulation is difficult when the walnuts are largely ground, and on the contrary, when they are finely ground, a large amount of oil is generated together, so pretreatment is quite difficult.

KR 10-0813387 (2008.03.06)

The method for producing walnut granules of the present invention is to solve the problems that occur in the prior art, by repeating steaming and drying and pressing heated dried walnuts to separate the pressed liquid and solids, and then drying and pulverizing the solids. Manufactured with seeds, and the pressed liquid is coated to cover the outside of the seeds through a fluidized bed coating method, while coating with antioxidants to minimize the reluctance to eat due to easy rancidity of peeled walnuts and to easily eat walnuts. is to do

In addition, after adding water to the dried walnut pressed solid, it is heated, and then the supernatant and the precipitate are separated and used for seed production. It is intended to further enhance the digestion and absorption of protein, which is a useful component of walnuts.

In addition, by steaming walnuts using yulpi and briar tree, it is intended to further improve the preference by further reducing the walnut-specific smell and bitter taste.

In order to solve the above problems, the walnut granule manufacturing method of the present invention includes a steaming and drying step of preparing dried walnuts by putting walnuts from which the outer shell and inner shell are removed, steamed, dried, and then heated; A compression step of pulverizing the prepared dried walnuts and then compressing them in an expeller to separate and obtain a liquid squeezed liquid and a solid material; A seed preparation step of drying and pulverizing the solid to produce seeds; A fluidized bed coating step of preparing primary granules by injecting the seed at the bottom of the fluidized bed coating granulator and then injecting the compressed liquid through a spray nozzle at the bottom of the fluidized bed coating granulator while introducing heated air; An anti-oxidation coating step of preparing an antioxidant and then coating the surface of the primary granules with an antioxidant to prepare walnut granules; is configured to include.

In the above configuration, the seed preparation step is to prepare a mixed solution by adding water to the solid and stirring it, then heating the mixed solution at a temperature of 100 ° C. for 12 hours, putting it in a container and leaving it for 1 hour to mix the supernatant and It is characterized in that the precipitate is separated and obtained, and the separated precipitate is dried and pulverized to prepare seeds.

In the above configuration, the antioxidant is prepared by adding a coagulant to the separated supernatant to coagulate, removing moisture and drying to prepare a coagulum, and then adding sugar of 1/5 weight of the coagulum. characterized by being

In the above configuration, in the steaming and drying step, after preparing a steaming container, water, yulpi, and brier fruit are put into the steaming container, then walnuts are loaded on a tray covered with hemp cloth, and then the tray is placed on top of the steaming container A steaming step of closing the lid in the placed state and heating for 2 to 3 minutes in boiling water; A drying step of taking out the heated walnuts from the steaming container, washing them with water, and then drying them; The walnut heating step of putting the dried walnuts into an oven and heating them under conditions of a set temperature of 50 to 55 ° C and a heating time of 20 to 30 minutes; characterized in that proceeding.

In the above configuration, in the steaming step, the yulpi is added in an amount of 0.2 to 0.3 times the weight of walnuts put into the steaming container, and the brier fruit is added in an amount of 0.03 to 0.05 times the weight of walnuts put into the steaming container. The water added to the steaming container is characterized in that 0.3 to 0.4 times the weight of walnuts is added.

According to the present invention, after repeating steaming and drying, the heated dried walnuts are pressed to separate the pressed liquid and solids, and then the solids are dried and pulverized to prepare seeds. On the other hand, coating to wrap, by coating with antioxidants, the peeled walnuts are easily rancid, thereby minimizing the rejection of eating and making it easy to eat the walnuts.

In addition, after adding water to the dried walnut pressed solid, it is heated, and then the supernatant and the precipitate are separated and used for seed production. It is further enhanced, and digestion and absorption of protein, a useful component of walnuts, can be better achieved.

In addition, by steaming walnuts using yulpi and briar tree, the taste and bitterness peculiar to walnuts can be further reduced and the degree of preference can be further improved.

Hereinafter, the method for producing walnut granules of the present invention will be described in detail.

1. Steaming and drying step

After removing the outer shell and inner shell of the walnut, put the peeled walnut into a steamer, steam it, dry it, and then heat it to produce dried walnut.

For steaming, fill a pot with a little water, install a tray inside the pot, place the peeled walnuts on the tray, and steam them in boiling water for about 30 minutes. Drying is done at room temperature for about 24 to 48 hours.

At this time, it is more preferable to repeat steaming and drying three times.

Then, dry walnuts are prepared by placing dried walnuts in an oven or pan and heating them at a relatively low temperature of about 48 to 53 ° C for 3 to 7 minutes.

The inventor of the present application found a way to utilize yulpi and briar fruit while trying to reduce the bitter taste peculiar to walnuts using various raw materials.

The method proceeds with a steaming step, a drying step, and a walnut heating step.

In the steaming step, after preparing a steaming container, put water, yulpi, and briar nuts inside the steaming container, then load walnuts on a tray covered with hemp cloth, close the lid with the tray placed on top of the steaming container, and boil water It proceeds by heating for 2 to 3 minutes at

The drying step consists of taking out the heated walnuts from the steaming container, washing them with water, and then drying them. Heat treatment is carried out.

The walnut pretreatment method known on the market is to boil the walnuts in boiling water, wash them with water, remove impurities, and then bake them in an oven at a temperature of about 170 ° C.

However, in this method, useful fat components of walnuts are not only separated while heating with water, but also the fat components remaining in the heating process at high temperatures are carbonized, thereby substantially suppressing the intake of useful fatty components of walnuts.

On the other hand, the above steaming step is heated in a kind of steaming method rather than boiling in water, and the time is only 2 to 3 minutes, minimizing the escape of useful fat components, and even in the oven at a low temperature of 50 to 55 ° C. It is heated in so that the carbonization of the fat component can be suppressed as much as possible.

Yulpi means the thin inner shell that wraps the chestnut.

Yulpi is rich in tannins. Tannin is a kind of polyphenol and has strong antioxidant action.

Eliminates bad active oxygen in the body, delays aging and helps skin health.

In addition, tannins are known to decompose neutral fat, help to release toxins, and have anticancer effects on cancer cells generated from burnt food.

In oriental medicine, Yulpi is used as a medicine to stop diarrhea, relieve indigestion, help blood circulation, and improve colds and coughs.

This Yulpi is mainly used as a raw material for cosmetics in recent years.

Brier is a deciduous shrub belonging to the Rosaceae family, and its fruit (youngsil) is known to contain elements such as pectin, vitamin B, vitamin C, carotene, flavonoids, tannins, and organic acids.

Both yulpi and brier fruit are bitter raw materials containing tannin, but when the applicant steamed walnut powder in a steaming container, putting yulpi and briar fruit in water, the characteristic bitter smell of walnut powder was reduced as well as the characteristic bitterness of walnut powder It was confirmed that the taste was also reduced.

At this time, the amount of each raw material used during steaming is 0.2 ~ 0.3 times the weight of the walnut powder put into the steaming container, and 0.03 ~ 0.05 times the weight of the walnut powder put into the steaming container. It is preferable to add 0.3 to 0.4 times the weight of walnut powder.

When Yulpi and Brier fruit are used below the above range, the bitter taste peculiar to walnuts remains.

In addition, on the contrary, when the yulpi exceeds the above range, a peculiar disgusting odor different from the walnut smell occurs.

In addition, if the briar tree fruit exceeds the above range, it is not suitable because the walnut powder has a slightly sour taste.

2. Compression step

After crushing the prepared dried walnuts, it is pressed in an expeller to obtain a liquid squeezed liquid and a solid material separated.

3. Seed manufacturing step

The solids are dried and pulverized to prepare seeds.

Drying may be carried out at room temperature, but in the present invention, since solids are used as seeds, a problem in that the fat component in the solids dried at room temperature may become rancid may occur.

Therefore, drying is preferably carried out by drying for 5 to 15 minutes with hot air at 45 to 55 ° C.

The dried solids are put into a grinder such as a roll mill grinder to be pulverized.

After the grinding is completed, seeds are prepared by selecting only those having a size of 0.7 to 1.0 mm through a screening process through a screening net.

On the other hand, in producing seeds, it is possible to separate the protein component from the solid material without drying and pulverizing the solid material so that the fiber is the main component of the seed.

This is to use the protein components of walnuts to act as antioxidants without using separate antioxidants by mixing the protein components of walnuts with sugar.

In addition, as the main component of the seed is made of fiber, it is also to ensure that the shape of the manufactured granules can be maintained smoothly.

In addition, in the process of separating protein components, the fat component remaining in the solid is separated to suppress its rancidity in the processing process, which can further increase the preference for smell and taste.

Specifically, water in an amount of 8 to 12 times the weight of the solids was added to the solids obtained after being separated after pressing through an expeller and stirred to prepare a mixed solution, and the mixed solution was heated at a temperature of 100 ° C. for 12 hours and then placed in a container at room temperature. It is allowed to stand for 30 minutes to 2 hours to cause precipitation along with cooling to form a layer of sediment and supernatant in the container, then scoop out the supernatant, obtain the remaining sediment, and then dry and pulverize the sediment to produce seeds. there is.

This process is similar to making tofu, where the main component of the supernatant is protein and the main component of the sediment is the fibrous component.

4. Fluid bed coating step

After the seeds are put into the bottom of the fluidized bed coating granulator, the compressed liquid is sprayed through a spray nozzle at the bottom of the fluidized bed coating granulator while introducing heated air to prepare primary granules.

At this time, fluidization may be performed repeatedly until the particle size is 1.5 to 2 mm.

The setting of the fluid bed coating granulator is that the intake air temperature is 45 ~ 55 ℃, the seed temperature is 35 ~ 45 ℃, the spray air pressure for fluidization is 2.8 ~ 3.2 kg / ㎠, and the input speed of the compressed liquid is 65 ~ 750 g per minute. desirable.

5. Anti-oxidation coating step

After preparing the antioxidant, the surface of the primary granules is coated with the antioxidant to prepare walnut granules.

Antioxidants may include vitamin E, gum guaiac, tocopherol, butyl hydroxyanisole (BHA), and the like, which may be used to prevent rancidity of oils and fats.

As the coating method, various known methods may be applied.

At this time, in the case of processing solids in the seed manufacturing step and using the precipitate, the main component of which is fiber, as a seed raw material, the supernatant produced during processing mainly consists of protein and contains other nutrients such as calcium, zinc, and iron. As a result, it can be processed and used as an antioxidant without waste treatment.

Specifically, a coagulant is added to the separated supernatant to coagulate, then water is removed and dried to prepare a coagulum, and then an antioxidant can be prepared by adding sugar in an amount of 1/4 to 1/5 of the weight of the coagulum. there is.

Bran water can be used as the coagulant, but it is more preferable to use calcium sulfate fine powder.

In addition, the sugar may be sugar, oligosaccharide, or the like.

It is preferable that the antioxidant thus prepared is coated by a fluidized bed coating method, such as in the preparation of the primary granules, to achieve integration with the primary granules and to be firmly coated, rather than applying a conventional coating method.

At this time, the setting of the fluid bed coating granulator is that the intake air temperature is 45 ~ 55 ℃, the seed temperature is 35 ~ 45 ℃, the spray air pressure for fluidization is 2.8 ~ 3.2 kg / ㎠, and the input speed of the compressed liquid is 65 ~ 750 g per minute. It is preferable to proceed in the same way as the primary granule production.

In addition, the particle size of the granules prepared after the coating of the antioxidant is preferably about 1.7 to 2.2 mm.

Hereinafter, embodiments of the present invention will be described.

Walnuts (walnut powder) from which the outer shell and inner shell were removed were put in a steamer, steamed and dried three times, and then heated at a temperature of 50 ° C. for 5 minutes to prepare dried walnuts.

The prepared dried walnuts were put into a grinder and pulverized, and then put into an expeller and pressed to obtain liquid squeezed liquid and solids, respectively.

After drying the obtained pressed liquid and solids, the solids were put into a roll mill and pulverized, and seeds were prepared by selecting only those having a size of 0.7 to 1.0 mm.

After the prepared seeds were put at the bottom of the fluidized bed coating granulator, the compressed liquid was sprayed through a spray nozzle at the bottom of the fluidized bed coating granulator while heated air was injected to prepare primary granules.

At this time, fluidization was performed repeatedly until the particle size was 1.5 to 2 mm.

At this time, the fluidized bed coating granulator had an intake air temperature of 50 ° C, a seed temperature of 40 ° C, a spraying air pressure for fluidization of 3.0 kg / cm 2, and a compression liquid injection rate of 70 g per minute.

After preparing vitamin E as an antioxidant, the antioxidant was coated on the surface of the primary granules to prepare walnut granules.

Proceed in the same manner as in Example 1, but after pressing through an expeller, water 10 times the weight of the obtained solid was added, mixed to prepare a mixed solution, and then the mixed solution was heated at a temperature of 100 ° C. for 12 hours.

After heating, the mixture was placed in a container and left at room temperature for 1 hour to separate the precipitate and the supernatant, and the dried precipitate was used as a seed material.

Proceed in the same manner as in Example 2, but water was added to the solid, heated, and left at room temperature. A coagulant (calcium sulfate fine powder) was added to the obtained supernatant to coagulate, and then water was removed and dried to prepare a coagulum. .

In addition, an antioxidant was prepared by adding and stirring 1/5 the weight of sugar (sugar) of the weight of the coagulum, and vitamin E in Example 1 was replaced with this antioxidant.

In addition, the coating of the antioxidant was prepared by injecting the antioxidant through a spray nozzle at the bottom of the fluidized bed coating granulator while introducing heated air after putting the prepared primary granules at the bottom of the fluidized bed coater to prepare granules.

At this time, fluidization was performed repeatedly until the particle size was 1.7 to 2.2 mm.

The fluidized bed coating granulator was set to an intake air temperature of 50 ° C, a primary granulation temperature of 40 ° C, a spraying air pressure for fluidization of 3.0 kg / cm 2, and a pressure input rate of 70 g per minute.

Proceed in the same manner as in Example 1, but the production of dried walnuts was prepared through the following process.

First, after preparing a steaming container, put water, yulpi, and briar nuts inside the steaming container, then load walnuts on a tray covered with hemp cloth, close the lid while placing the tray on top of the steaming container, and boil in boiling water. Heated for 3 minutes.

Then, the heated walnuts were taken out of the steaming container, washed with water, and then dried.

This heating and drying was repeated three times.

Subsequently, the dried walnuts were put into an oven and heat treated under conditions of a set temperature of 50 ° C and a heating time of 5 minutes.

At this time, Yulpi was weighed and applied at 0.25 times the weight of walnuts, briar fruit at 0.04 times the weight of walnuts, and water at 0.36 times the weight of walnut powder.

Proceed in the same way as in Example 4, but 0.18 times the weight of walnuts was used.

Proceed in the same manner as in Example 4, but 0.31 times the weight of walnuts was used.

Proceed in the same manner as in Example 4, but 0.026 times the weight of walnuts was used as briar fruit.

Proceed in the same manner as in Example 4, but 0.053 times the weight of walnuts was used for bramble fruits.

Proceed in the same manner as in Example 3, but the production of dried walnuts was prepared through the following process.

First, after preparing a steaming container, put water, yulpi, and briar nuts inside the steaming container, then load walnuts on a tray covered with hemp cloth, close the lid while placing the tray on top of the steaming container, and boil in boiling water. Heated for 3 minutes.

Then, the heated walnuts were taken out of the steaming container, washed with water, and then dried.

This heating and drying was repeated three times.

Subsequently, the dried walnuts were put into an oven and heat treated under conditions of a set temperature of 50 ° C and a heating time of 5 minutes.

At this time, Yulpi was weighed and applied at 0.25 times the weight of walnuts, briar fruit at 0.04 times the weight of walnuts, and water at 0.36 times the weight of walnut powder.

Proceed in the same way as in Example 9, but 0.18 times the weight of walnuts was used.

Proceed in the same manner as in Example 9, but 0.31 times the weight of walnuts was used.

Proceed in the same manner as in Example 9, but 0.026 times the weight of walnuts was used as briar fruit.

Proceed in the same manner as in Example 9, but 0.053 times the weight of walnuts was used for bramble fruits.

Hereinafter, a comparative example for comparison with the embodiment will be described.

<Comparative Example 1>

Walnuts (walnut powder) from which the outer shell and inner shell were removed were put in a steamer, steamed and dried three times, and then heated at a temperature of 50 ° C. for 5 minutes to prepare dried walnuts.

The prepared dried walnuts are put into a roll mill grinder and pulverized to a size of about 0.1 ~ 0.2mm, and then the powder is put into the bottom of the fluidized bed coating granulator, and heated air is introduced through the spray nozzle at the bottom of the fluidized bed coating granulator. Granules of Comparative Example 1 were prepared by spraying the compacted liquid and repeatedly fluidizing until the particle size was 1.5 to 2 mm.

The setting of the fluidized bed coating granulator was performed in the same manner as in Example 1.

<Comparative Example 2>

Proceed in the same manner as in Comparative Example 1, but after preparing vitamin E as an antioxidant, the surface of the prepared granules was coated with vitamin E.

<Comparative Example 3>

Walnuts (walnut powder) from which the outer shell and inner shell were removed were put in a steamer, steamed and dried three times, and then heated at a temperature of 50 ° C. for 5 minutes to prepare dried walnuts.

The prepared dried walnuts were put into a grinder and pulverized, and then put into an expeller and pressed to obtain liquid squeezed liquid and solids, respectively.

The obtained compressed liquid was put into a vacuum dryer and dried under vacuum at a temperature of 40° C. to prepare a compressed liquid mass.

Subsequently, seeds were prepared by pulverizing the compressed liquid mass and selecting only those having a size of 0.7 to 1.0 mm.

The prepared seeds were repeatedly fluidized and coated through a fluid bed coating granulator in the same manner as in Example 1, and coated with vitamin E to prepare granules.

<Experimental Example 1> Acid value measurement experiment

Acid value is a variable that changes due to preservation, heating, etc. of fats and oils, and is a necessary item for determining the quality of fats and oils and foods containing fats and oils. It measures the amount of free fatty acid that is not added, and is mg of KOH required to neutralize the free fatty acid contained in 1 g of oil.

Acid value measurement was performed by dissolving 1 g of the granules of Examples and Comparative Examples in 40 mL of a mixed solution of ether: ethyl alcohol = 1: 1 (volume ratio), adding 3 mL of a 1% phenolphthalein indicator solution, and adding 0.1 N The acid value was calculated with the amount of 0.1 N potassium hydroxide (KOH) solution used as the end point when the solution was titrated with a potassium hydroxide (in ethanol) solution and the solution lasted for 30 seconds in a pink color, and was shown in Table 1 below.

At this time, the acid value of each granule was measured immediately after preparation, after 3 days at room temperature, after 7 days, and after 14 days.

RCOOH + KOH → RCOOK + H2O

Acid value = 5.611 × 0.1 N KOH titration (mL) × factor/weight of sample (g)

division immediately after manufacture after 3 days after 7 days after 14 days Example 1 5.12 5.55 7.03 9.24 Example 2 5.11 5.45 6.82 7.89 Example 3 5.08 5.45 6.75 7.78 Example 4 5.11 5.35 5.88 6.32 Example 5 5.13 5.42 6.62 7.34 Example 6 5.11 5.52 6.63 7.52 Example 7 5.08 5.47 6.51 7.22 Example 8 5.11 5.56 6.38 7.74 Example 9 5.14 5.19 5.42 5.78 Example 10 5.09 5.34 6.21 7.22 Example 11 5.10 5.41 6.17 7.21 Example 12 5.12 5.48 6.22 7.54 Example 13 5.08 5.42 6.45 7.76 Comparative Example 1 5.11 8.79 12.21 16.01 Comparative Example 2 5.09 8.24 11.52 15.21 Comparative Example 3 5.14 9.01 12.52 17.25

As shown in Table 1, the acid value of the examples as a whole was lower than that of the comparative examples.

Through this, it can be seen that in the case of the present invention, the rancidity inhibitory effect is high.

<Experimental Example 2> Sensory evaluation of odor

Sensory evaluation of the degree of rancidity of oils and fats can be identified through smell.

Accordingly, sensory evaluation was performed for odor using a 9-point rating method.

Considering age and gender, a total of 40 adult men and women in their 30s to 60s, 10 each for each age group, were selected to eat the prepared granules immediately after preparation, after 3 days, after 7 days, and after 14 days.

The experimental results are shown in Table 2 below.

division immediately after manufacture after 3 days after 7 days after 14 days change rate Example 1 7.7 7.3 6.7 6.2 -1.5 Example 2 7.8 7.5 6.9 6.5 -1.3 Example 3 7.8 7.5 6.9 6.5 -1.3 Example 4 8.0 7.8 7.4 7.0 -1.0 Example 5 6.9 6.5 5.5 4.2 -2.7 Example 6 7.0 6.6 5.6 4.7 -2.3 Example 7 7.0 6.3 5.1 3.8 -3.2 Example 8 6.9 6.4 5.3 4.3 -2.6 Example 9 8.1 8.0 7.9 7.8 -0.3 Example 10 7.2 6.6 5.5 4.4 -2.8 Example 11 7.1 6.5 5.6 4.7 -2.4 Example 12 7.2 6.7 5.4 4.5 -2.7 Example 13 7.2 6.5 5.7 4.9 -2.3 Comparative Example 1 7.5 5.5 4.2 2.4 -5.1 Comparative Example 2 7.4 5.7 4.8 3.1 -4.2 Comparative Example 3 7.3 5.2 3.8 1.8 -5.5

* Sensory test scores (9: very good, 0: very bad)

* Rate of change: sensory test value immediately after manufacturing - sensory test value after 14 days

As shown in Table 2, the smell immediately after preparation was found to smell good with no significant difference between the Examples and Comparative Examples, but after 14 days, it was found that the smell was not good in the case of Comparative Examples.

However, in the case of Examples 5 to 8 and Examples 10 to 13, the initial odor of the granules due to the treatment of Yulpi and Brier was not good, but it was much better than that of Comparative Examples.

In addition, in the case of Examples 4 and 9, the initial odor was good and the smell after 14 days was good despite the treatment of yulpi and bramble.

<Experimental Example 3> Sensory evaluation of taste

Sensory evaluation was performed for taste using a 9-point rating method.

Considering age and gender, a total of 40 adult men and women in their 30s to 60s, 10 each for each age group, were selected to eat the prepared granules immediately after preparation, after 3 days, after 7 days, and after 14 days.

The experimental results are shown in Table 3 below.

division immediately after manufacture after 3 days after 7 days after 14 days change rate Example 1 7.5 7 6.5 6.1 -1.4 Example 2 7.6 7.2 6.7 6.3 -1.3 Example 3 7.6 7.3 6.6 6.4 -1.2 Example 4 7.8 7.5 7.2 6.9 -0.9 Example 5 6.7 6.4 5.3 4.2 -2.5 Example 6 6.8 6.4 5.4 4.7 -2.1 Example 7 6.8 6.1 5 3.8 -3 Example 8 6.7 6.3 5.1 4.2 -2.5 Example 9 8 7.8 7.6 7.7 -0.3 Example 10 7 6.3 5.3 4.2 -2.8 Example 11 6.9 6.3 5.5 4.5 -2.4 Example 12 7 6.5 5.2 4.4 -2.6 Example 13 7 6.3 5.5 4.8 -2.2 Comparative Example 1 7.3 5.3 4 2.3 -5 Comparative Example 2 7.2 5.5 4.6 3.1 -4.1 Comparative Example 3 7.1 5 3.6 1.8 -5.3

* Sensory test scores (9: very good, 0: very bad)

* Rate of change: sensory test value immediately after manufacturing - sensory test value after 14 days

As shown in Table 2, the taste immediately after preparation was found to have a good smell with no significant difference between the examples and the comparative example, but after 14 days, the taste was found to be bad in the case of the comparative example.

However, in the case of Examples 5 to 8 and Examples 10 to 13, the initial taste of the granules due to the treatment of yulpi and bramble was relatively slightly lower than that of other examples, and the taste was somewhat poor even after 14 days , it was found to be much better than that of the comparative example.

In addition, in the case of Examples 4 and 9, the initial taste was good and the taste after 14 days was good despite the treatment of yulpi and bramble.

Claims (5)

In the method for producing walnut granules,
A steaming and drying step of preparing dried walnuts by putting the walnuts from which the outer shell and inner shell have been removed into a steamer, steaming, drying, and then heating;
A compression step of pulverizing the prepared dried walnuts and then compressing them in an expeller to separate and obtain a liquid squeezed liquid and a solid material;
A seed preparation step of drying and pulverizing the solid to produce seeds;
A fluidized bed coating step of preparing primary granules by injecting the seed at the bottom of the fluidized bed coating granulator and then injecting the compressed liquid through a spray nozzle at the bottom of the fluidized bed coating granulator while introducing heated air;
Antioxidant coating step of preparing walnut granules by coating the surface of the primary granules with antioxidant after preparing the antioxidant;
The seed preparation step is to prepare a mixed solution by adding water to the solid and stirring it, then heating the mixed solution at a temperature of 100 ° C. for 12 hours, putting it in a container and leaving it for 1 hour to separate the supernatant and the precipitate, Drying and pulverizing the separated precipitate to prepare seeds,
The antioxidant,
It is prepared by adding a coagulant to the separated supernatant to coagulate, removing moisture and drying to prepare a coagulum, and then adding sugar of 1/5 the weight of the coagulum,
In the steaming and drying step,
After preparing a steaming container, put water, yulpi, and briar nuts inside the steaming container, then load walnuts on a tray covered with hemp cloth, close the lid while placing the tray on top of the steaming container, and immerse in boiling water for 2 ~ 10 minutes. A steaming step of heating for 3 minutes;
A drying step of taking out the heated walnuts from the steaming container, washing them with water, and then drying them;
The walnut heating step of putting the dried walnuts into the oven and heating them under the conditions of a set temperature of 50 ~ 55 ℃ and a heating time of 20 ~ 30 minutes;
In the steaming step,
The yulpi is added in an amount of 0.2 to 0.3 times the weight of walnuts put into the steaming container,
The briar tree fruit is added in an amount of 0.03 to 0.05 times the weight of walnuts put into the steaming container,
Characterized in that the water added to the steaming container is added 0.3 to 0.4 times the weight of walnuts,
Method for making walnut granules.
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