KR102649472B1 - Manufacturing method of functional wheat flour and blending frying powder using the same - Google Patents

Abstract

The present invention relates to a method for producing functional wheat flour and a blended frying powder using the same. In more detail, the ingredients are sequentially mixed starting with the high protein content according to the powder temperature, and hemp seeds and almond powder containing unsaturated fatty acids are added. Provides a manufacturing method of glutinous flour that enables even mixing of raw materials and a blended frying powder using the same.
According to the above, it is possible to provide functional flour with improved flavors such as nutty, salty, and savory tastes due to its low moisture content and excellent binding properties with food raw materials, and the salinity level is reduced by mixing and manufacturing the flour by maintaining the temperature distribution of the flour at a constant level. , it is possible to provide functional flour with less variation in sugar content.

Description

Manufacturing method of functional wheat flour and blending frying powder using the same {Manufacturing method of functional wheat flour and blending frying powder using the same}

The present invention relates to a method for producing functional flour and a blended frying powder using the same. More specifically, the present invention relates to a method for producing functional flour and a blending frying powder using the same. In more detail, the ingredients are sequentially mixed starting with ingredients with high protein content according to the temperature of the flour, and hemp seeds and almonds containing unsaturated fatty acids are mixed sequentially. It relates to a manufacturing method of functional flour that allows even mixing of raw materials while adding powder, and blending frying powder using the same.

Wheat is an annual herb from the monocot, rice plant, and plant family, and there are about 22 species around the world.

Such wheat is typically manufactured into wheat flour through a selection process, foreign matter removal process, watering process, refining process, grinding process, sieving process, and packaging process.

In particular, the flour manufacturing process includes a refining process, which is a process of separating the husk and germ of wheat using rollers, etc., and a grinding process to make fine flour by pressing and rubbing the wheat that has completed the refining process, and then grinding the ground flour using a sieve. It must go through a sieving process to separate particles.

However, flour manufactured through this process does not have balanced nutrients because it is manufactured with the husk and germ removed.

To improve the balance of these nutrients, functional wheat flour has been manufactured by mixing additives with ordinary wheat flour.

However, functional flour mixed with additives had the problem of lowering consumer preference due to its unique taste and smell.

In order to improve consumer preference, functional herbal ingredients containing diet enzymes and functional substances obtained through transfer processing and coating under the coexistence of herbal extract ingredients through Korea Patent Publication No. 10-2004-0064396 A method for manufacturing flour was provided.

In addition, Korean Patent No. 0945012 provides a method for manufacturing flour containing natural tocopherol, so that you can easily consume tocopherol, an antioxidant, by eating food made using this flour, thereby improving the flavor, nutritional properties, and antioxidant properties of tocopherol. , so that functionality can be enjoyed.

However, the functional flour is simply an invention that diversifies the efficacy by mixing ordinary flour and functional raw materials, and has a low protein content, which has the disadvantage of poor binding between food raw materials and flour when making food.

To increase the binding properties of this flour, the moisture content of the flour must be increased, but in this case, there is a problem of poor storage.

Therefore, a new method to solve these problems has become necessary.

Korean Patent Publication No. 10-2004-0064396 Korean Patent No. 0945012

The present invention was created to solve the problems of the prior art as described above, and more specifically, by sequentially mixing ingredients with high protein content according to the temperature of the flour, it has excellent flavor and binds to food raw materials. The purpose is to provide a method for manufacturing functional flour with excellent properties.

In addition, the purpose is to provide a blended frying powder that contains hemp seeds and almonds in functional flour so that it can have a savory and salty flavor when manufacturing the final food.

In addition, the purpose of the present invention is to provide a method for manufacturing functional flour that maintains a constant temperature distribution of flour and reduces salinity variation by using a stirrer with four stirring blades when manufacturing functional flour.

According to a preferred embodiment of the present invention, a method for producing functional flour includes preparing a first mixture by adding all-purpose flour and hemp seeds to a stirrer and mixing them; Preparing a second mixture by adding all-purpose flour and almond powder to a stirrer and mixing them; Preparing a third mixture by adding soft flour and complex seasoning to a stirrer and mixing them; It is characterized in that it includes the step of sequentially adding the prepared first mixture, soft flour, the second mixture, refined salt and sugar, all-purpose flour, and the third mixture into a stirrer to prepare a fourth mixture.

In addition, it is characterized in that it contains 2 to 5% by weight of hemp seeds, 1 to 4% by weight of almond powder, and 5 to 8% by weight of complex seasoning.

According to another embodiment of the present invention, functional flour is characterized by being manufactured by the above manufacturing method.

According to another embodiment of the present invention, the blended frying powder is the functional wheat flour prepared above, garlic powder, onion powder, potato starch, ginger powder, sweet pumpkin powder, corn starch, sodium L-glutamate, chestnut powder, and processed grain products. It is characterized by including.

In addition, 45 to 55% by weight of the functional wheat flour, 3 to 5% by weight of garlic powder, 3 to 5% by weight of onion powder, 10 to 15% by weight of potato starch, 3 to 5% by weight of ginger powder, and 1 to 4% by weight of sweet pumpkin powder. %, corn starch 5 to 10% by weight, L-sodium glutamate 3 to 5% by weight, chestnut powder 1 to 4% by weight, and processed grain products 5 to 8% by weight.

Meanwhile, the present invention is not limited to the embodiments disclosed below, but may be implemented in various different forms, and the present embodiments are merely provided to ensure that the disclosure of the present invention is complete, thereby providing common knowledge in the technical field to which the present invention pertains. It is provided to fully inform those who have the scope of the invention, and the present invention is only defined by the scope of the claims. Like reference numerals refer to like elements throughout the specification.

The present invention can provide functional flour with improved flavors such as nutty, salty, and umami flavors due to its low moisture content and excellent binding properties with food ingredients.

In addition, by maintaining the temperature distribution of the flour and mixing it, it is possible to provide functional flour with less variation in salt and sugar content.

1 is a diagram showing the sequence of the method for producing functional wheat according to the present invention.
Figure 2 is a diagram showing the order of adding raw materials in the method for producing functional wheat according to the present invention.
Figure 3 is a diagram showing the sequence of the manufacturing method of blended frying powder according to the present invention.
Figure 4 is a diagram showing the stirrer used in the present invention.
Figure 5 is a view showing the stirring blades of the stirrer used in the present invention.

Hereinafter, embodiments of the present invention will be described in detail with reference to the attached drawings.

Referring to Figure 1, the method for producing functional flour according to the present invention includes a first mixture preparation step; Second mixture preparation step; Third mixture preparation step; and functional flour manufacturing steps.

The first mixture preparation step is the step of putting all-purpose flour and hemp seeds into a stirrer and mixing them.

At this time, instead of adding all-purpose flour and hemp seeds at the same time, hemp seeds can be added when the appropriate temperature of the flour is reached.

Preferably, all-purpose flour is added to the stirrer and hemp seeds can be added when the temperature is 30 to 50°C, and more preferably, hemp seeds can be added when the temperature is 32 to 34°C.

If hemp seeds are added at a temperature other than that of the above-described gravity flour, cohesion may decrease and flavor may deteriorate when producing functional flour for frying by adding the finally manufactured functional wheat flour and other raw materials.

The second mixture preparation step is a step of putting all-purpose flour and almond powder into a stirrer and mixing them.

At this time, instead of adding the all-purpose flour and almond powder at the same time, the almond powder can be added when the temperature of the all-purpose flour is 30 to 50°C, more preferably 32 to 34°C, which is the same as that of the first mixture.

By optimally controlling the temperature of the all-purpose flour, the binding properties and flavor with other raw materials can be improved, and the functional flour for frying made using this can make crispier fried food.

On the other hand, the all-purpose flour used in the preparation steps of the first mixture and the second mixture may each contain 10 to 50% by weight, more preferably 20 to 30% by weight, based on the entire gravity flour. and, most preferably, may contain 25% by weight.

In addition, the hemp seeds may contain 1 to 20% by weight, preferably 2 to 5% by weight, based on the total functional flour, and the almond powder may contain 1 to 15% by weight based on the total functional flour. It may contain weight%, preferably 1 to 4 weight%.

When the hemp seeds and almond powder are included in the optimal weight percent range, the savory flavor is maximized, the binding ability with other raw materials is improved, and the crispiness of the fried food is maintained for a long time.

The third mixture preparation step is a step of putting soft flour and complex seasoning into a stirrer and mixing them.

The soft flour and complex seasoning can be added when the flour temperature is 15 to 35°C, without adding the complex seasoning at the same time, as in the preparation of the first mixture and the second mixture, and more preferably, the temperature is 35°C. Complex seasoning can be added when the temperature is ℃.

Here, the complex seasoning can be any seasoning used at home, and beef dashida is preferably used.

In addition, the soft flour used in the third mixture preparation step may contain 30 to 90% by weight, more preferably 60 to 80% by weight, based on the total soft flour, and most preferably It may contain 70% by weight.

In addition, the complex seasoning may contain 1 to 30% by weight, preferably 5 to 8% by weight, based on the total functional flour, and when beef dashi is included in the optimal weight% range, beef The unique nutty and meaty flavor of Dashida can be abundantly contained in the flour.

In addition, when beef dashi is added at the optimal temperature of the cake flour, the flavor can be further improved compared to simple mixing.

Meanwhile, the all-purpose flour used in the present invention has a gluten content of 10 to 12%, and the soft flour has a gluten content of 6.5 to 8%, and the all-purpose flour is characterized by a higher viscosity than the soft flour.

When the prepared first mixture, second mixture, and third mixture reach about 3 to 5°C from the optimal temperature, stirring is stopped, discharged, and stored at room temperature to prevent moisture from condensing to prevent heat loss.

For example, the first and second mixtures can be stored for about 1 to 4 minutes in the summer and 5 to 10 minutes in the winter, and the third mixture can be stored for 1 to 3 minutes in the summer and 2 minutes in the winter. It can be stored for up to 8 minutes.

In other words, it is desirable to add the mixture to the functional flour manufacturing mixture before the temperature of the mixture is lost. If the mixture is used after the temperature is lost, the binding ability with other raw materials is greatly reduced and the flavor is lost.

Referring to Figure 2, the prepared first mixture, second mixture, and third mixture are added to prepare functional flour.

More specifically, 1) first mixture, 2) all-purpose flour, 3) second mixture, 4) refined salt and sugar, 5) all-purpose flour, and 6) third mixture were sequentially placed in a stirrer and mixed to obtain functional flour. manufacture.

If it is not added sequentially, the salinity and richness of the functional flour may be different and the raw material may clump to the size of millet, so it is preferable to add the raw material sequentially.

In addition, 5) the addition of the all-purpose flour is to remove elements that may cause dampness due to high moisture content, and 6) the addition of the third mixture is to ensure that the taste is evenly distributed.
According to a preferred embodiment of the present invention, preparing a first mixture by adding 25% by weight of all-purpose flour and hemp seeds to a stirrer based on the total all-purpose flour and mixing them; Preparing a second mixture by adding 25% by weight of all-purpose flour and almond powder to a stirrer based on the total all-purpose flour and mixing them; Preparing a third mixture by adding 70% by weight of cake flour and complex seasoning based on the total cake flour to a stirrer and mixing them; And the prepared first mixture, 30% by weight of cake flour based on the entire cake flour, the second mixture, refined salt, sugar, 50% by weight of all-purpose flour based on the whole cake flour, and the third mixture were sequentially stirred. Functional flour can be produced by adding and mixing. Here, the hemp seeds contain 1 to 20% by weight, the almond powder contains 1 to 15% by weight, and the complex seasoning contains 1 to 30% by weight, and the hemp seeds, almond powder, and complex seasoning are contained based on the entire functional flour. It is desirable to prepare (% by weight).

Referring to Figure 3, the method for producing blended frying powder is the functional flour prepared above, garlic powder, onion powder, potato starch, ginger powder, sweet pumpkin powder, corn starch, monosodium L-glutamate, chestnut powder and processed grain products. It is manufactured including.

More specifically, 45 to 55% by weight of the functional wheat flour, 3 to 5% by weight of garlic powder, 3 to 5% by weight of onion powder, 10 to 15% by weight of potato starch, 3 to 5% by weight of ginger powder, and 1 to 1% of sweet pumpkin powder. It may contain 4% by weight, 5 to 10% by weight of corn starch, 3 to 5% by weight of sodium L-glutamate, 1 to 4% by weight of chestnut powder, and 5 to 8% by weight of processed grain products.

It is desirable to store the final blended frying powder in an environment with a humidity of 60% or less. If the humidity exceeds 60%, the moisture content of flour increases, which may shorten the storage period and reduce cohesion and flavor.

Referring to Figures 4 and 5, a top view of the stirrer 100 used in the present invention is shown, which consists of four or more stirring blades 110 connected to a motor.

Generally, when adding additives to flour, a stirrer with two stirring blades 110 is used, which causes the temperature of the lower and upper parts of the stirrer 100 to be different, causing a biased clumping phenomenon.

Therefore, in the present invention, the mixture is mixed evenly by rotating four or more, preferably four, stirring blades 110. In this case, the distribution of the mixture is maintained constant and the temperature distribution also has an appropriate effect.

More specifically, the stirring blade 110 of the stirrer 100 used in the present invention is formed in a spiral hook shape and is rotatably disposed in the inner space of the stirrer 100 to stir the raw materials in the container. .

Here, the blade portion of the stirring blade 110 is defined as the leading edge, and the blade portion on the other side is defined as the trailing edge, and the forward direction means clockwise.

When the rotation shaft rotates in the forward direction, the raw material is moved from the trailing edge of the stirring blade 110 to the leading edge of the other stirring blade, and this movement is continuously transferred.

At this time, the leading edge of the stirring blade 110 is manufactured to be inclined 10 mm at an angle of approximately 35° in the downward direction, making it possible to mix the raw materials in the stirrer more evenly.

The step of preparing the first mixture, second mixture, and third mixture in the stirrer 100 of the present invention is preferably carried out at an optimal temperature while mixing and stirring at a speed of 5,000 rpm for 10 to 20 minutes, rather than 1 to 30 minutes. You can reach it more closely.

In addition, in the step of preparing the functional flour, the mixed raw materials can be evenly distributed while mixing and stirring at a speed of 60 rpm for 20 to 120 minutes, more preferably 30 to 50 minutes.

When using the existing stirrer (100) with two stirring blades, mixing and stirring is performed at a speed of 15,000 rpm or more. In this case, excessive frictional heat is generated and product temperature distribution is not uniform, resulting in toughness and poor quality when cooked with blended frying powder. The standard deviation becomes large.

Hereinafter, the present invention will be described in detail through examples and comparative examples.

Preparation Example 1: Preparation of functional flour

25% by weight of all-purpose flour was added to a stirrer with four stirring blades, and when the temperature was 32°C, 3% by weight of hemp seeds were added and mixed to prepare the first mixture. Afterwards, 25% by weight of all-purpose flour was added, and when the temperature was 32°C, 3% by weight of almond powder was added to the stirrer and mixed to prepare a second mixture. Next, 70% by weight of soft flour was added to the stirrer, and when the temperature was 35°C, 8% by weight of beef dashi was added to prepare the third mixture.

Here, when preparing the first mixture, second mixture, and third mixture, the stirrer speed was maintained at 5,000 rpm and prepared within 10 minutes.

The prepared first mixture, 30% by weight of all-purpose flour, the prepared second mixture, 4% refined salt, 4% white sugar, 50% by weight of all-purpose flour, and the prepared third mixture were sequentially added to the stirrer, and the speed at this time was 60 rpm. Functional flour was prepared by maintaining and mixing within 45 minutes and mixing for 10 minutes at 40 rpm when adding the third mixture.

Preparation Example 2: Preparation of blended frying powder

50% by weight of the functional wheat flour prepared above, 4% by weight of garlic powder, 4% by weight of onion powder, 12% by weight of potato starch, 4% by weight of ginger powder, 4% by weight of sweet pumpkin powder, 7% by weight of corn starch, 4% by weight of sodium L-glutamate. % by weight, 4% by weight of chestnut powder and 7% by weight of processed grain products were added and mixed for 20 minutes to obtain blended frying powder.

Example

A total of 1 ton of blended frying powder prepared through Preparation Example 2 was produced and sampled a total of 10 times, once per 100 kg discharged.

Comparative example

Preparation Example 1 and Preparation Example 2 were carried out in the same manner to prepare blended frying powder, but the stirrer had two stirring blades and the speed was maintained at 15,000 rpm to prepare the blended frying powder. Then, a total of 1 ton was produced in the same manner as in the example, and collected 10 times in total, once per 100 kg discharged.

Experimental Example 1. Measurement of moisture content

The blended frying powder obtained through the examples is collected as a sample, the weight is measured, and recorded as W1. The sample is heated in an oven at 150°C for 30 minutes, and then the weight of the dried sample is measured to obtain W2.

Measure the moisture content (%) using the formula below.

Moisture content rate (%)=(W1-W2)/W2

As a result, the moisture content of the blended frying powder obtained through the examples was 11 to 13%.

Experimental Example 2. Salinity and sugar content evaluation

The salinity deviation and sweetness deviation of the blended frying powder collected in the examples and comparative examples were evaluated using a salinity meter and a sugar meter, and the results are shown in Table 1 below.

Comparative example Example Salinity deviation ±0.09% ±0.00% Sweetness deviation ±0.02g ±0.00g

As shown in Table 1, in the case of the blended frying powder prepared through the examples, the results were obtained with very less salinity deviation and sweetness deviation than the blended frying powder of the comparative example.

Experimental Example 3. Sensory evaluation

Sensory evaluation of umami, nutty/flavor, and crispiness of the blended frying powder prepared in the examples was conducted on 34 random evaluators, and the average values are shown in Table 2.

Example salty Nothing special Umami long left Nutty/scent height crispy Holding time is longer

As shown in Table 2, there was no particular matter regarding the salty taste, but the blended frying powder prepared through the comparative example exhibited an unstable taste in the product due to chewing of the grains.

In addition, the blended frying powder prepared through the examples had a savory taste that remained in the mouth for a long time, increasing the desire to re-consume, had a very high nuttiness and aroma, had excellent flavor, and was found to maintain the degree of crispness for a long time.

As described above, although the present invention has been described with reference to limited embodiments and drawings, the present invention is not limited to the above embodiments, and those skilled in the art can make various modifications and modifications from these descriptions. Transformation is possible. Accordingly, the spirit of the present invention should be understood only by the scope of the claims set forth below, and all equivalent or equivalent modifications thereof shall fall within the scope of the spirit of the present invention.

Meanwhile, since the description of the technology disclosed in this specification is merely an example for structural and functional explanation, the scope of rights of the disclosed technology should not be construed as being limited by the examples described in the text. In other words, since the embodiments can be modified in various ways and can take on various forms, the scope of rights of the disclosed technology should be understood to include equivalents that can realize the technical idea. In addition, the purpose or effect presented in the disclosed technology does not mean that a specific embodiment must include all or only such effects, so the scope of rights of the disclosed technology should not be understood as being limited thereby.

Singular expressions should be understood to include plural expressions, unless the context clearly indicates otherwise, and terms such as “comprise” or “have” refer to the specified features, numbers, steps, operations, components, parts, or them. It is intended to indicate the existence of a combination, and should be understood as not precluding the possibility of the presence or addition of one or more other features, numbers, steps, operations, components, parts, or combinations thereof.

100: stirrer
110: stirring wing

Claims (5)

Preparing a first mixture by adding 25% by weight of wheat flour based on the total flour to a stirrer at a speed of 5,000 rpm and adding and mixing hemp seeds when the temperature is 32 to 34°C;
Preparing a second mixture by adding 25% by weight of wheat flour based on the total flour to a stirrer at a speed of 5,000 rpm and adding and mixing almond powder when the temperature is 32 to 34°C;
Preparing a third mixture by adding 70% by weight of cake flour based on the total cake flour to a stirrer at a speed of 5,000 rpm and adding and mixing complex seasoning when the temperature is 35°C; and
Comprising the step of sequentially adding the prepared first mixture, soft flour, second mixture, refined salt and sugar, all-purpose flour, and third mixture to a stirrer at a speed of 60 rpm and stopping stirring when the product temperature is 3 to 5°C,
The stirrer consists of four stirring blades, and the leading edge of the stirring blade is inclined 10 mm at a 35 ° angle in the downward direction.
According to paragraph 1,
Based on the entire functional flour, the hemp seed is 1 to 20% by weight, the almond powder is 1 to 15% by weight, and the complex seasoning is 1 to 30% by weight.
Functional flour manufactured by the manufacturing method according to any one of claims 1 to 2.
45 to 55% by weight of functional flour according to paragraph 3, 3 to 5% by weight of garlic powder, 3 to 5% by weight of onion powder, 10 to 15% by weight of potato starch, 3 to 5% by weight of ginger powder, and 1 to 1% of sweet pumpkin powder. It is manufactured by adding 4% by weight, 5 to 10% by weight of corn starch, 3 to 5% by weight of sodium L-glutamate, 1 to 4% by weight of chestnut powder, and 5 to 8% by weight of processed grain products into a stirrer and mixing for 20 minutes. Blending frying powder with. delete