KR102560937B1 - Method for manufactuing of pressed grain and pressd grain manufactured by the same - Google Patents

Abstract

The present invention relates to a method for manufacturing rolled grain with excellent taste and storability and rolled grain manufactured thereby, wherein the method comprises: a raw grain preparation step of preparing raw grain by removing foreign substances contained in grain and selecting the same; a washing step of washing the raw grain; a steaming step of producing steamed grain by steaming the washed raw grain; a primary drying step of drying the steamed grain; a primary cooling step of cooling the primarily dried raw grain; a rolling step of producing rolled grain by rolling the primarily dried raw grain; a secondary drying step of drying the rolled grain; and a secondary cooling step of cooling the secondarily dried rolled grain. The drying step is performed in a state of being divided into two steps to reduce off-flavor and off-taste generated from the rolled grain and improve the storability of the rolled grain.

Description

Method for manufacturing rolled grains with excellent taste and storability and rolled grains manufactured thereby {Method for manufacturing of pressed grain and pressed grain manufactured by the same}

The present invention relates to a method for producing rolled grains with excellent taste and storability, and more particularly, to improve the flavor of rolled grains by reducing off-flavors and tastes in the process of manufacturing, storing, transporting, and ingesting rolled grains, and improving the flavor of rolled grains. It relates to a method for producing rolled grains capable of maintaining for a long period of time.

In recent scholarly studies, people who eat breakfast are healthier, more active, and less likely to get sick compared to people who don't eat breakfast. However, due to the increase in daily activity time of modern people due to industrial development and the consequent increase in fatigue, the rate of skipping breakfast is increasing due to lack of time to prepare and eat breakfast. The number of people looking for affordable meal replacements is rapidly increasing.

In general, as meal substitutes, convenience foods such as bread, sandwiches, gimbap, fruits, rice flour, and cereals are used. It is treated as a convenience food with high nutritional content due to its high fiber and mineral content.

However, since most of the currently distributed cereals are prepared by mixing grain powder and sugars and then pressing or frying them in oil, they have a high sugar content and nutritional components close to those of confectionery, making them difficult to replace as a meal.

Accordingly, in recent years, demand for foods such as pressed or expanded grains and granola, which are pressed or expanded without adding additional additives such as sugar to grains, has increased, but in the case of processed grains without adding additives There was a problem in that the flavor was deteriorated due to grain-specific off-flavor and taste, and the user's preference was lowered.

Registered Patent No. 10-1210467 (registered on December 4, 2012)

In the present invention, to improve the flavor of the rolled grain by reducing off-flavor and taste in the process of manufacturing, storing, transporting and ingesting the rolled grain, and to provide a method for producing rolled grain with excellent taste and storability that can maintain this flavor for a long period of time do.

One embodiment of the present invention for achieving the above object, the original grain preparation step of preparing the original grain by removing and screening foreign substances contained in the grain; A washing step of washing the original grain; A steaming step of preparing steamed grains by steaming the washed original grains; A first drying step of drying the steamed grains; A first cooling step of cooling the firstly dried steamed grains; A rolling step of rolling the primarily dried steamed grains to produce rolled grains; A secondary drying step of drying the rolled grains; It relates to a method for producing rolled grains having excellent taste and storability, including; and a secondary cooling step of cooling the secondary dried rolled grains.

A packaging step of packaging the secondarily cooled rolled grain after the secondary cooling step; may be performed.

The washing step may be a step of washing with water using a screw brush.

The primary drying step and the secondary drying step may be performed by a far infrared ray drying method.

The first cooling step and the second cooling step may be performed by an air cooling method.

The moisture content of the rolled grains subjected to the secondary drying step may be 11 ± 0.5 wt%.

Another embodiment of the present invention relates to a rolled grain having excellent taste and storability produced by the above method.

The method for producing rolled grains with excellent taste and storability of the present invention has an effect of improving the flavor of rolled grains by reducing off-flavor and taste during the process of manufacturing, storing, transporting, and ingesting rolled grains, and maintaining these flavors for a long period of time. there is.

1 is a flow chart of a method for producing rolled grains having excellent taste and storability according to an embodiment of the present invention.
2 is a photograph of the experimental results of Experimental Example 1.
3 is a photograph of the experimental results of Experimental Example 2.

Prior to a detailed description of the preferred embodiments of the present invention below, the terms or words used in the present specification and claims should not be construed as being limited to conventional or dictionary meanings, and meanings consistent with the technical spirit of the present invention. and should be interpreted as a concept.

Throughout this specification, when a certain component is said to "include", it means that it may further include other components without excluding other components unless otherwise stated.

Throughout this specification, “%” used to indicate the concentration of a specific substance is (weight/weight)% for solid/solid, (weight/volume)% for solid/liquid, and liquid (weight/volume)%, unless otherwise specified. /liquid means (volume/volume)%.

In each step, the identification code is used for convenience of description, and the identification code does not explain the order of each step, and each step may be performed in a different order from the specified order unless a specific order is clearly described in context. there is. That is, each step may be performed in the same order as specified, may be performed substantially simultaneously, or may be performed in the reverse order.

Hereinafter, look at an embodiment of the present invention. However, the scope of the present invention is not limited to the following preferred embodiments, and those skilled in the art can implement various modified forms of the contents described herein within the scope of the present invention.

The present invention improves the flavor of the rolled grain by reducing off-flavor and taste in the process of manufacturing, storing, transporting, and ingesting the rolled grain, and a method for producing rolled grain with excellent taste and storability that can maintain this flavor for a long period of time, and thus It relates to manufactured rolled grains.

1 is a flow chart of a method for producing rolled grains having excellent taste and storability according to an embodiment of the present invention.

A method for producing rolled grains according to an embodiment of the present invention includes a raw grain preparation step (S110) of preparing raw grains by removing and selecting foreign substances contained in grains; A washing step of washing the original grain (S120); A steaming step of steaming the washed original grains to prepare steamed grains (S130); A first drying step of drying the steamed grains (S140); A first cooling step of cooling the firstly dried steamed grains (S150); A rolling step of rolling the primarily dried steamed grains to produce rolled grains (S160); A secondary drying step of drying the rolled grains (S170); and a secondary cooling step (S180) of cooling the secondary dried rolled grains.

The original song preparation step (S110) is a step of preparing an original song. Grains that can be applied to the method for producing rolled grains according to this embodiment are not particularly limited, such as oats, barley, brown rice, black rice, whole wheat, adlay, beans, red beans, millet, and sorghum, and are preferably oats, barley, brown rice and It may be at least one or more selected from the group consisting of black rice.

In the original grain preparation step (S110), foreign substances such as soil, dust, straw, etc. mixed with the grain are removed, and grains having a poor shape or size are removed by visual inspection, and grains of good shape are selected through the process of selecting the original grain. You can prepare. Debris removal or sorting can be performed using a conventional grain sorter or manually.

The washing step (S120) is a step of washing the original grain prepared in the original grain preparation step (S110) to cleanly remove dust or organic substances that have not been removed in the previous step, and washing can be performed by a water washing method using water. there is. Specifically, a water washing method using a screw brush may be applied. When washing using a screw brush, the cleaning effect can be enhanced by shaking or rubbing the grains while transferring the grains.

At this time, the rotation speed of the screw brush may be about 450 ~ 900 RPM, and if the rotation speed is too low, the grain cleaning effect through brush rotation is reduced, reducing the off-flavor and already reducing effect, and if the rotation speed is too fast, excessive Due to a sufficiently high rotational speed, collision energy between the grains increases, causing problems such as crushing of the grains or damage to the shape.

In the washing step (S120), wet washing using water is performed, so that moisture penetrates into the grain and the moisture content of the grain can be adjusted to a range of about 20 to 25 wt%. When the moisture content of the grain is adjusted in this way, heat can be uniformly applied to the entire area of the grain in the subsequent steaming step (S130), so that sterilization through the steaming step (S130), odor removal, flavor enhancement, etc. The effect can be further improved.

The steaming step (S130) is a step of heat-treating the washed original grains using steam. Through this step, germs and viruses contained in the original grains are removed and sterilized, so spoilage in the process of manufacturing, transporting, storing, and eating is reduced. can be prevented In addition, since it is heat treated with steam, the hardness of the grain is lowered and softened, the grain's unique hard texture disappears, and it is digested well, so it has the advantage of facilitating intake.

Steaming can be carried out at a temperature of 80 to 95 ° C. for 10 to 20 minutes, and sterilization and softening can be sufficiently performed when performed under these temperature and time conditions, so it is preferable that the steaming step (S130) is performed under these conditions. do.

The primary drying step (S140) is a step of primarily drying the steamed grains that have passed through the steaming step (S130). This step may be performed by a far-infrared drying method using far-infrared rays. In the case of drying by the far-infrared rays drying method, the enzyme that induces lipid oxidation is inactivated during the rolling process, so it is possible to suppress the occurrence of rancidity due to lipid oxidation.

In this drying step, when other drying methods commonly used for food drying, such as hot air drying method and microwave drying method, are applied, the effect of enzyme inactivation is insignificant, so that the occurrence of rancidity is not suppressed in the subsequent rolling step (S160). , It is preferable to apply the far-infrared ray drying method because off-flavor and stale may occur in the final product.

In the case of drying to a water content of less than about 12 wt% through the primary drying step (S140), dust is generated during the rolling process to reduce productivity, and there is a problem of deteriorating flavor by generating off-flavors, so the primary drying step ( S140) is preferably semi-dried so that the moisture content is about 12 to 19 wt%, preferably 16 to 18 wt%, rather than completely dried. In addition, if the rolling process is performed in a high moisture content exceeding 19wt% without going through the primary drying step (S140), formability is deteriorated due to excessive moisture in the process of applying pressure, and grain sticks to the rolling equipment, resulting in reduced productivity Therefore, it is preferable to semi-dry to have the above-mentioned moisture content.

In order to adjust the moisture content as described above, the first drying step (S140) may be performed for 1 to 5 minutes, preferably for 2 to 3 minutes. In addition, the drying temperature in the primary drying step (S150) is preferably 70 to 90 °C.

The primary cooling step (S150) is a step of cooling the steamed grains obtained through the drying step (S140). The primary cooling step (S150) may be performed for 20 seconds to 180 seconds, preferably may be performed for 30 seconds to 90 seconds, and cooling may be performed by an air cooling method. Specifically, an air cooling method such as blowing or sucking air at room temperature (20±5° C.) may be applied.

Preferably, a suction cooling method may be applied in which steamed grains are placed on the upper surface of the mesh net and air is sucked from the lower part of the mesh net so that the air moves in the direction of the mesh net. In this case, grain grains can be prevented from being damaged by flying around or colliding with each other, and since the flow of air has a constant direction, fast and efficient cooling is possible, and a continuous process is possible. In particular, when the method for manufacturing rolled grains according to an embodiment of the present invention is applied to continuous equipment, the rolled grains are transported through a conveyor belt, without using a separate cooling container for the cooling process, on the conveyor belt. Since cooling can be performed by sucking air into the bottom of the conveyor belt, more simple and efficient cooling can be performed.

The rolling step (S160) is a step of pressing and molding the firstly dried and cooled steamed grains, and may be performed using a rolling press or a rolling roller. The rolled grain obtained through this step may be molded to a thickness of 0.4 to 2.0 mm, and the thickness of the rolled grain may be adjusted by adjusting the gap between the rolling press and the bottom plate on which the steamed grain is placed or by adjusting the gap between the rolling rollers. can For example, in the case of using oats or barley as grains, it can be molded to a thickness of 0.4 to 0.8 mm, and in the case of legumes, it can be molded to a thickness of 1 to 2 mm.

The secondary drying step (S170) is performed to improve long-term storage stability by removing off-flavors such as rancid odor generated during the rolling process and reducing the moisture content in the steamed grains. For the purpose of removing off-flavors, the secondary drying step (S170) may be performed by a far infrared ray drying method similarly to the primary drying step (S150).

In particular, it is preferable to dry the rolled grains so that the moisture content in the rolled grains is 11 ± 0.5 wt% through the secondary drying step (S170) to improve the storability of the rolled grains that have passed through the secondary drying step (S170).

The secondary drying step (S170) may be performed for 3 to 6 minutes, and if the drying time is short beyond this range, it is difficult to obtain sufficient moisture removal and storage stability improvement effect through this, and the drying time is excessively long. In this case, since the amount of moisture additionally removed compared to the energy required for drying is minimal, the secondary drying step (S170) may be performed during the above-mentioned time.

In addition, in order to sufficiently remove off-flavors in the secondary drying step (S170) and improve storage stability, drying is preferably carried out in a temperature range of 100 to 120 ° C. , Since the exterior is not uniformly dried, the off-odor removal efficiency is lowered, and carbonization due to excessive heat treatment may occur to reduce flavor, so it is preferable to perform it in the above-described temperature range.

The secondary cooling step (S180) is a step of cooling the rolled grains obtained through the preceding steps, and may be performed in the same air cooling method as the primary cooling step (S150), and the cooling time may be 30 seconds to 150 seconds.

After the secondary cooling step (S180), a packaging step (S190) of packaging the secondary cooled rolled grains; may be performed.

The material, size, shape, etc. of the packaging container are not particularly limited, but it is preferable to pack an oxygen scavenger together during packaging in order to prevent rancidity caused by the reaction between oxygen and lipids during transport and storage.

The oxygen scavenger is a material that removes oxygen through an oxidation reaction, and oxygen scavengers generally used in food packaging, such as iron or ascorbic acid, may be used.

The present invention includes a rolled grain having excellent taste and storability produced by the manufacturing method of the above embodiment.

Hereinafter, specific actions and effects of the present invention will be described through an embodiment of the present invention. However, this is presented as a preferred example of the present invention, and the scope of the present invention is not limited according to the examples.

[Production Example]

First, original oat grains were prepared to remove foreign substances such as dust or crumbs, and visually observed to remove poor-looking oats to prepare selected original oat grains. Subsequently, the selected original oat grains were washed with water using a screw brush at a rotational speed of about 600 ± 20 RPM. After washing with water, the moisture content of the raw oats was determined to be 22 wt%. Next, the washed raw oat grains were steamed in steam at 80 to 95 ° C for 10 to 20 minutes, dried for 2 minutes using a far-infrared dryer (primary drying), and then cooled first for 60 seconds by suction cooling ( primary cooling). Next, the firstly dried oats are rolled using a rolling mill with a roller spacing of 0.5 mm to produce rolled oats with a thickness of 0.5 mm, dried for 5 minutes using a far-infrared dryer (secondary drying), and then dried by a suction cooling method of 60 After secondary cooling for seconds, rolled oats of Example 1 were prepared.

[Experimental Example 1]

In the manufacturing method of Preparation Example, the primary drying step was omitted, and the selected raw oats were dried with hot air for 5 minutes, and then rolled oats of Comparative Example 1 were prepared using a rolling mill with a roller interval of 0.5 mm. Subsequently, the appearances of Example 1 and Comparative Example 1 were observed with the naked eye, photographed, and shown in FIG. 2 .

As can be seen in Figure 2, in the case of Comparative Example 1, a large amount of pieces or powder was generated, but in the case of Example 1, it was found that the amount of pieces and powder was very small.

Therefore, it was found that it is desirable to perform the drying step before and after the rolling step in order to minimize the generation of pieces and powder during the manufacturing process and to form a good appearance.

[Experimental Example 2]

Rolled oats were prepared in the same manner as in Preparation Example, but dried with hot air in the first and second drying steps to prepare rolled oats of Comparative Example 2.

In addition, rolled oats were prepared in the same manner as in Preparation Example, but dried with cold air in the first and second drying steps to prepare rolled oats of Comparative Example 3.

In addition, rolled oats were prepared in the same manner as in Preparation Example, but the secondary drying step was omitted and dried for 5 minutes in the primary drying step to prepare rolled oats of Comparative Example 4.

Example 1, Comparative Example 2 Comparative Example 3 The moisture content of each of the rolled oats of Comparative Example 4, off-flavor after a harsh test, and whether or not they had already occurred were measured and listed in Table 1.

Moisture content was measured with KETT ELECTRIC LABORATORY's FD-610, and the harshness test was carried out by putting rolled oats in an airtight container and heat-treating them in an incubator at 60 ° C for 60 days. Odor (off-odor) was measured with a SHINYEI OMX-SRM Handheld Odor Meter, and the results are shown in Table 1. At this time, after storing in an airtight container for 15, 30, 45 and 60 days, respectively, the odor was measured and the results are shown in Table 1.

In addition, after 60 days of storage, the appearance of each sample was photographed and shown in FIG. 3.

Moisture content (wt%) odor measurements after 15 days after 30 days after 45 days after 60 days Example 1 11.1 0 One 5 6 Comparative Example 2 5.0 8 43 110 147 Comparative Example 3 13.4 0 One 4 7 Comparative Example 4 12.0 0 One 2 5

Referring to the experimental results, in the case of Example 1, off-flavor did not occur, and it was found that the storage stability was excellent without mold development or crushing. appeared to occur. In the case of Comparative Examples 3 and 4, there was no off-flavor problem, but Comparative Example 3 had a problem of mold occurring during storage due to high moisture content, and in the case of Comparative Example 4, the properties of the rolled grain were crushed and powder There were many problems that occurred.

Therefore, as in Example 1, it was confirmed that it is preferable to perform drying before and after the rolling step and apply a far-infrared drying method.

[Experimental Example 3]

Rolled oats were prepared in the same manner as in Preparation Example, but dried by microwave method instead of far-infrared drying in the first and second drying. Specifically, the rolled oats of Comparative Example 5 were prepared by first and second drying for 2 minutes each using a household microwave oven with an output voltage of 1,000 W during drying.

Thereafter, in the same manner as in Experimental Example 2, moisture content, off-flavor immediately after the harsh test, and whether or not they had already occurred were measured and listed in Table 2.

Moisture content (wt%) odor measurements Example 1 11.1 0 Comparative Example 5 11.5 121

Referring to the experimental results of Table 2, even if the drying order is followed, when the microwave method is applied as the drying method, there is a problem in that off-flavor occurs. Therefore, from the results of this experiment, it was confirmed that it is preferable to apply a far-infrared drying method to reduce the off-flavor of rolled oats. The present invention is not limited to the specific examples and descriptions described above, and the present invention claimed in the claims Various modifications can be made by anyone skilled in the art without departing from the gist of the present invention, and such modifications fall within the protection scope of the present invention.

Claims (7)

An original grain preparation step of preparing original grains by removing and selecting foreign substances contained in the grains;
A washing step of wet washing the original grains to adjust the moisture content of the grains to 20-25 wt%;
A steaming step of preparing a steamed grain by steaming the washed original grain at a temperature of 80 to 95 ° C. for 10 to 20 minutes;
A first drying step of drying the steamed grains with far-infrared rays to adjust the moisture content of the grains to 12 to 19 wt%;
A first cooling step of putting the firstly dried steamed grains on the upper surface of the mesh net and performing air suction cooling by sucking air from the lower part of the mesh net so that the air moves in the direction of the mesh net;
A rolling step of rolling the primarily dried steamed grains to produce rolled grains;
A secondary drying step of drying the rolled grains with far-infrared rays to adjust the moisture content of the grains to 11 ± 0.5 wt%; and
Secondary cooling step of cooling the secondary dried rolled grains; including, a method for producing rolled grains with excellent taste and storability.
According to claim 1,
A method for producing rolled grains with excellent taste and storability, characterized in that being performed; a packaging step of packaging the secondary cooled rolled grains after the secondary cooling step.
According to claim 1,
The washing step is characterized in that the step of washing with water using a screw brush, a method for producing rolled grains with excellent taste and storability.
According to claim 1,
The secondary cooling step, characterized in that carried out in an air-cooling method, a method for producing rolled grains with excellent taste and storability.
delete delete A rolled grain having excellent taste and storability produced by the method of any one of claims 1 to 4.