KR20100031400A - A process for the preparation of puffed cereal snack for making quickly prepared gruel - Google Patents

Abstract

PURPOSE: A method for manufacturing puffed cereal snack for making instant gruel is provided to conveniently make the instant gruel without cooling the gruel or wasting time for making the gruel, and to reduce manufacturing costs for making the gruel. CONSTITUTION: A method for manufacturing puffed cereal snack for making instant gruel comprises the following steps: pulverizing whole grains to the size of 0.1 ~ 1mm with a screw(20) and a motor(10); melting the pulverized grains in a temperature of 100-150°C and under the pressure of 20-40 kg/cm^2; and pumping the grains with ambient temperature and atmospheric pressure. The grains are cynanchi Radix, brown rice, black rice, barley, bean, millet, African millet, corns or combination of ingredients. In a drying step, the grains are indirectly dried by hot wind.

Description

A process for the preparation of puffed cereal snack for making quickly prepared gruel}

The present invention relates to a method for producing a grain puffed snack for instant porridge production, and more particularly, to prepare instant porridge that can be eaten immediately without having to wait for a relatively long time or cool down until the porridge is formed because only hot water is poured. The present invention relates to a method for producing a grain puffed snack, a grain puffed snack for preparing instant porridge, and a grain puffed snack for producing instant porridge.

In general, it is a formula made by pouring dead grains into the main ingredients and simmering them for a long period of time so that the grains are released. Can be. Low dead costs, less burden on the stomach and good digestion, as well as rich nutrition according to the manufacturing method, it is used in a variety of uses, such as infant food, patient food, nursing food, star food, palate.

In particular, in modern society, it is widely used for easy meals and diets at home or at work. Instant products characterized by simplicity are becoming mainstream in food distribution with the rapid development of industrial society. One. These instant dead are usually processed into a retort or powdered product that can be poured with boiling water.They can be heated with a microwave or put into a bowl for boiling or boiling water. -Hassle to wait 4 minutes.

The present inventors do not need to add a separate heat or pour boiling water and wait for 3-4 minutes, pour a relatively low high-temperature water enough to make coffee, and porridge can be formed immediately, a separate heat source The present invention has been completed by developing a method for preparing a grain puffed snack that can produce instant porridge without adding or waiting for some time for the formation of porridge.

It is therefore an object of the present invention to provide a method of making a grain puffed snack for instant porridge production.

Another object of the present invention is to provide a grain puff snack for instant porridge prepared by the above production method.

Still another object of the present invention is to provide an instant porridge comprising a grain puffed snack prepared by the above method.

In order to achieve the above object, the present invention

Grinding the whole grains as they are not ground to have a diameter of 0.1 to 1 mm;

A gelling step of melting and gelling the ground grains under conditions of temperature 100-150 ° C. and pressure 20-40 kg / cm ² ; And

It provides a method for producing an instant porridge grain-puffed snack comprising a puffing step of rapidly discharging the gelled grains at atmospheric temperature and atmospheric pressure.

The present invention also provides an instant porridge comprising a grain puffed snack prepared by the manufacturing method.

Hereinafter, the present invention will be described in more detail.

The present invention has been studied on a method for producing nutritious instant porridge while overcoming the disadvantages of conventional retort instant porridge or powdered instant porridge, when the grain puffing snack is prepared under specific conditions, If you add it will be a puffing snack that can form a porridge immediately to be completed. In addition, the conventional grain puffing snack is not made of rice, but is mostly made of wheat flour and the method of producing a grain puffing snack that can solve the problem that the nutrients are destroyed by the high temperature treatment of about 250-500 ℃ when manufacturing the puff snack The present invention has been completed by developing a method for preparing a grain puff snack that can form a simple yet nutritious instant porridge.

Grain puff snack for instant porridge production according to the present invention

Grinding the whole grains as they are not ground to have a diameter of 0.1 to 1 mm;

A gelling step of melting and gelling the ground grains under conditions of a temperature of 100-150 ° C. and a pressure of 20-40 kg / cm ² ; And

And a puffing step of rapidly discharging the gelled grains to atmospheric temperature and atmospheric pressure.

The method for preparing the instant porridge grain puffing snack is dried and pulverized grains, and then the pulverized grain powder is gelled at a relatively low temperature and high pressure compared to the conventional method for producing puffed confectionery, and then puffed to atmospheric temperature and atmospheric pressure It is prepared by the step of making. Referring to the step-by-step method for producing a puff snack of the present invention.

First, a pulverization step is performed in which the whole grains, which are not pulverized, are ground so that the diameter of the particles is 0.1 to 1 mm.

As the whole grains, any grain for human consumption may be used, for example, white rice, brown rice, black rice, barley, soybean, crude, sorghum, oats, corn, or a combination thereof. The moisture content of the finally prepared snack will vary depending on the moisture content of the whole grains used. When the moisture content of the raw grains is lowered to less than 8%, the moisture content of the finally produced puffed grain snack is lowered, and when hot water is poured to form porridge, the texture of hot porridge does not appear in the mouth. It is easy to loosen and becomes a homogeneous paste easily. In addition, when the moisture content of the raw grains exceeds 17%, the moisture content of the finally formed grain puffing snack becomes too large, resulting in poor preservation of the instant porridge food produced eventually. Therefore, the whole grains as it is not ground are preferably in the range of 8-17% of moisture. Typically, since the moisture content of the grain in circulation is 14.5 to 16.5%, it can be used as it is, but if the moisture content is not in the range of 8-17%, it is preferable to perform the grinding step after drying or replenishing moisture.

The drying is preferably performed by indirect hot air rather than direct hot air. This is because indirect hot air can minimize the destruction of nutrients in grains during drying. Indirect hot air drying may be performed using a commercially available indirect hot air dryer, for example, a circulating grain dryer (an emerging company).

The milling step may use any method known in the art to mill grains. The larger the size of the pulverized particles, the more tender and hard the texture of the final puffed snack is, and the smaller the size of the pulverized particles, the softer the texture of the prepared puffed snack, and the texture of the puffed snack Therefore, when used in the manufacture of instant porridge, the texture of the instant porridge will change. When preparing grain puffing snacks for producing a softer texture porridge, the particle diameter should be pulverized to a smaller diameter, and when making grain puffing snacks for producing more chewy (ie, more crispy) porridge Since this may be pulverized greatly, the size of the pulverized particles can be selected according to the purpose. Preferably, the raw grains are ground to particles of 0.4 to 0.8 mm in diameter.

Then, a gelling step is performed in which the ground grains are melted and gelated under conditions of a temperature of 100-150 ° C. and a pressure of 20-40 kg / cm ² .

The ground grains may be melted to form a gel when present for 2-10 seconds under the same temperature and pressure. At this time, it is desirable to maintain the gelling conditions for a minimum amount of time to gel in order to minimize nutrient destruction. The gel does not have to be in a homogeneous form, but all may be melted, but some may not melt and remain in a solid state and some may be in molten form. The gelling step is performed at a temperature of 100-150 ° C., which is very low compared to the temperature used in the manufacture of conventional puff snacks. Therefore, the puffed snack prepared by the conventional method is mostly destroyed nutrients during the manufacturing process, whereas the puffed snack prepared according to the manufacturing method of the present invention is preferable because the nutritional value is significantly higher than the conventional puffing snack by minimizing the destruction of nutrients.

Thereafter, a puffing step is performed in which the gelled grain is rapidly discharged to atmospheric temperature and atmospheric pressure to swell.

In the high temperature and high pressure state applied in the gelling step it is suddenly discharged under the atmospheric temperature and atmospheric pressure so that the gelled grains swell to form a puffing snack. The size of the puffed snack can be controlled by adjusting the amount of gelled grain discharged to the discharge port. For example, the discharged gelled product is discharged once by rotating the cutter by the cutter motor and adjusting the rotation speed of the cutter. You can control the size of the puff snack by controlling the amount of grain. In addition, the shape of the cross section of the puff snack may be varied by varying the shape of the cross section of the discharge port. Given that the puffed snacks produced are instant kills, it is preferable that the snacks being puffed are shaped like rice, so that a rice-shaped puffed snack can be formed by mounting a nozzle to the rice outlet to form rice. have.

The manufacturing method of the puffed snack of the present invention can be implemented using, for example, the device disclosed in Korea Patent Application No. 2007-00035152. Korean Patent Application No. 2007-00035152 is incorporated herein by reference in its entirety. Using the device, it is possible to continuously carry out the method for producing a puff snack according to the present invention.

Grain puffed snacks for instant porridge production prepared by the manufacturing method of the present invention may be supplied in the form of instant porridge products. Accordingly, in another aspect of the present invention, the present invention provides an instant porridge product comprising a grain puffing snack for preparing instant porridge prepared by the above method and a grain puffing snack thereof.

The instant porridge product may be manufactured by using a heat-resistant container and the grain puffing snack prepared by the above method as one package, or may be packaged as the instant porridge product by packaging only the grain puffing snack. Optionally, both of these cases may further include ground soup and / or liquid soup.

When the heat-resistant container is packaged together, if only hot water is provided outdoors or at a convenience store without a separate container, the grain-puffed snack is put into a packed heat-resistant container, and hot water is poured to make instant porridge. If you don't have a heat-resistant container, you can make porridge in the same way if you prepare the container and hot water separately at home, at work, or outdoors. The hot water for producing the instant porridge need only be 70 ° C. or more, and when the hot water is poured into the grain puffing snack, the porridge is completed within 20-30 seconds. The dried soup and / or the liquid soup may be any dried and / or liquid soup known in the art of making porridge, and the dried soup may be any meat such as chicken, pork, beef, or the like. And various freeze-dried fish, shellfish, various vegetables, and the like, and the liquid soup may contain broth, various intestines, etc. made of various meat, fish, or shellfish.

According to one embodiment, the method for preparing dried soup is made by cutting various livestock products such as seasoning, heating, and making garnish.The leeks, carrots, and zidane (egg) are cut finely to make garnish. Can be prepared. The reason for the rapid freezing is to preserve the taste. In addition, black sesame, red bean, pumpkin, hemp, etc., which are agricultural products, may be pulverized into powder and then used as a powdered soup. In addition, you can make and use garnish (dried soup) through various dishes.

The grain puffing snack for instant porridge production prepared by the method of the present invention has a high nutritional value because the puffing is performed at a relatively low temperature in the manufacturing process compared to the conventional puffing snack manufacturing method. It is also desirable to be made into whole grains containing no flour, by a very simple method of grinding, gelling, and puffing grains. Therefore, it is possible to prepare a puffed snack for making porridge with various whole grains rich in nutrients. In addition, as a result, it is possible to produce nutritious instant porridge by a simple manufacturing method. Moreover, when preparing instant dead porridge according to the present invention, a separate heat source is not required, and hot water is poured and porridge is formed within a spicy short time of 20-30 seconds, and thus it is preferable to enjoy instant porridge very simply.

As described above, according to the method of the present invention, it is possible to prepare a grain-puffed snack for preparing instant porridge, in which hot water is poured and porridge can be formed within a spicy short time of 20-30 seconds without requiring a separate heat source. In addition, the grain puffing snack according to the present invention can be prepared by using only pure whole grains without using flour, it is preferable because it can be prepared to simplify the breakdown of nutrients. As a result, instant porridge can be manufactured to have simple and rich nutrition, and consumers can enjoy instant porridge with high nutritional value regardless of place.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, these examples are only for the understanding of the present invention, and the scope of the present invention is not limited by them in any sense.

Example 1 Preparation of Brown Rice Puffed Snacks (1)

The manufacturing method of the present invention was carried out using the apparatus disclosed in Korean Patent Application No. 2007-00035152, which is incorporated herein by reference in its entirety. An embodiment of the apparatus disclosed in Korean Patent Application No. 2007-00035152 is shown in FIGS. 1 to 3. 1 is a view for explaining a grain puffing apparatus according to an embodiment of the present invention, Figure 2 is an exploded perspective view of the motor, screw, cylinder, puffing unit shown in Figure 1, Figure 3 is a coupling stage of Figure 2 .

First, 3 kg of brown rice in the market is passed through the hopper H shown in FIG. 1 to 1.5 kg of brown rice 100 per unit time through the grain inlet 33 of the cylinder 30 through the screw 20 and the cylinder ( Into the space formed by 30). At this time, the diameter of the first screw was adjusted so that the tolerance ratio between the first screw spiral and the second screw spiral was 0.8 mm so that the diameter of the particles formed by grinding the snack was about 0.7 mm.

When the brown rice 100 was introduced, the screw 20 was rotated by the motor 10 to move the injected brown rice 100 to the puffing part 40 side. While the brown rice 100 moves on the puffing part 40 side, the brown rice 100 rubs with each other, and while the brown rice 100 rubs between the outer circumferential surface of the brown rice 100 and the screw 20 and the inner circumferential surface of the cylinder 30. , Friction heat was generated. The friction heat causes the brown rice 100 to move from the grain inlet 33 side to the puffing part 40 and into a gel state. At this time, the moisture in the brown rice 100 evaporates while the screw 20 and the cylinder ( The pressure of the space formed by 30) (hereinafter referred to as 'puffing space') also increased.

In such high temperature and high pressure state, the brown rice 100 continued to move toward the puff part 40, the temperature of the puffing space was maintained at 125-135 ° C., and the pressure was maintained at 30-40 kg / cm ² . In this process, the screw groove 24 serves to prevent backflow of the water vapor into the grain inlet, which is formed by ring-like filling of the brown rice in the gel state in the screw groove 24, thus forming a kind of wall so that water vapor This is because backflow is prevented toward the inlet 33.

On the other hand, since the steam is not flowed back by the snack filled in the screw groove 24, water vapor in the puffing space is discharged through the grain outlet 421, when the water vapor pressure in the puffing space is very high temperature in the puffing space Since the rise will affect the efficiency of the puffing, when a certain pressure or more is required to be discharged through the passage other than the grain outlet 421, the clamp 43 plays this role. Since the clamp 43 is mechanically deformable, when the water vapor pressure in the puffing space is higher than the predetermined air pressure, the water vapor can be discharged into the minute gap between the main body 41 and the cover 42 by the water vapor. By this configuration, the temperature and pressure in the puffing space were maintained at 125-145 ° C., and the pressure could be kept constant at 30-40 kg / cm ² .

The brown rice 100 transferred to the cover 42 through the puffing space is discharged through the grain outlet 421. At this time, the atmospheric pressure is relatively low compared to the pressure in the puffing space, thereby expanding. When the puffed snack 200 is discharged through the grain outlet 421, the cutter 50 is equipped with a suitable nozzle for discharging the rice grains of the shape of the puffed snack to the outlet and using the cutter motor 55. By rotating the rice-shaped puffed snack was prepared.

Example 2: Preparation of White Rice Puffed Snacks

In Example 1, a white rice puffing snack was prepared in the same manner as in Example 1, except that white rice was used instead of brown rice.

Example 3: Preparation of Black Rice Puffed Snacks

In Example 1, except that black rice was used instead of brown rice, black rice puffing snack was prepared in the same manner as in Example 1.

Example 4 Preparation of Barley Puff Snacks

In Example 1, barley puffing snacks were prepared in the same manner as in Example 1, except that barley was used instead of brown rice.

Example 5: Preparation of Bean Puffed Snacks

In Example 1, a bean puff snack was prepared in the same manner as in Example 1, except that beans were used instead of brown rice.

Example 6: Preparation of Red Bean Puffed Snacks

In Example 1, except for using red beans instead of brown rice, the red bean puffed snack was prepared in the same manner as in Example 1.

Example 7: Preparation of Corn Puff Snacks

In Example 1, corn puff snacks were prepared in the same manner as in Example 1, except that corn was used instead of brown rice.

Example 8 Preparation of Brown Rice Instant Porridge Products

62 g of rice-shaped brown rice puffed snack prepared in Example 1 was placed in a container, and the prepared powdered soup was separately packaged and packaged together with the puffed snack contained in the container.

The manufacturing method of the dried soup is finely chopped beef, seasoned, heated to make a garnish, and green onions, carrots and ground (eggs) are cut finely to make garnish, each sealed packaging with polyethylene, then rapidly frozen below 40 ℃ It was prepared by.

The brown rice instant porridge product is put on the puffed snacks in the container, put the soup and pour hot water over 70 ℃ and stir well for 30 seconds to complete the instant porridge can be consumed.

Example 9 Preparation of White Rice Instant Porridge Products

An instant rice porridge product was prepared in the same manner as in Example 8 except for using the white rice puffed snack prepared in Example 2 instead of the brown rice puffed snack in Example 8.

Example 10 Preparation of Red Bean Instant Porridge Products

An instant porridge product was prepared in the same manner as in Example 8 except for using the red bean puffed snack prepared in Example 6 instead of the brown rice puffed snack in Example 8.

Example 11 Preparation of Corn Instant Porridge Products

An instant corn product was prepared in the same manner as in Example 8 except for using the corn snack prepared in Example 7 instead of the brown rice puffed snack in Example 8.

Experimental Example 1: Bamboo Formation Comparative Test and Functional Evaluation of Instant Porridge

The porridge formation time and sensory evaluation were tested using a commercially available mutton beef porridge manufactured by Dongwon F & B and an instant porridge prepared by the method of Example 8.

The commercial banban beef porridge is a porridge product is attached to the instructions to intake in a microwave oven for 1 minute 30 seconds to 2 minutes 30 seconds. Therefore, according to the instructions were prepared by heating the commercial banban beef porridge in a microwave for about 2 minutes.

Separately, 300 g of water at 70 ° C. was added to 62 g of the puffed snack of the instant porridge product according to Example 8 and stirred 10 times with a spoon. Then, the time at which the atherosclerosis was formed from the time of pouring the water was measured. As a result, less than 40 seconds of instant brown rice dead in accordance with Example 8 to form an atherosclerosis suitable for eating. Therefore, it can be seen that in the time of forming the bamboo, the bamboo according to the present invention can form the porridge in a shorter time without the microwave oven compared to the conventional retort porridge.

Then, a sensory test was performed on 20 trained panels with the man-made beef porridge and the brown rice porridge according to Example 8 thus formed. Five spoons of porridge each were eaten, and the porridges were examined by the 5-point method for the items shown in Table 1 below, and averaged for each item was shown in Table 1 below.

TABLE 1

As can be seen from the results of Table 1, the brown rice porridge prepared according to one embodiment of the present invention showed significantly superior results in terms of various palatability for porridge compared to commercial banban beef porridge.

1 is a view for explaining a grain puffing apparatus according to an embodiment for implementing a method of manufacturing a grain puff snack for instant porridge production of the present invention.

Figure 2 is an exploded perspective view of the motor, screw, cylinder, puffing unit shown in FIG.

3 is a cross sectional view of FIG. 2.

** Explanation of symbols for the main parts of the drawing **

10: motor 20: screw

21: first screw helix 22: second screw helix

23 thread connection 24 screw groove

30 cylinder 31 second cylinder helix

32: second cylinder helix 33: grain inlet

41: main body 411: first space part

412: second space part 42: cover

421: grain outlet 43: clamp

40: Puffing Unit

Claims (7)

Grinding the whole grains as they are not ground to have a diameter of 0.1 to 1 mm; A gelling step of melting and gelling the ground grains under conditions of temperature 100-150 ° C. and pressure 20-40 kg / cm ² ; And And a puffing step of rapidly discharging the gelled grains at atmospheric temperature and atmospheric pressure to puff them. The method of claim 1, wherein the grain is white rice, brown rice, black rice, barley, soybean, crude, sorghum, oats, corn, or a combination thereof. The method of claim 1 wherein the grains are dried by indirect hot air in the drying step. The method of claim 1 wherein the gelling step is performed for 2 seconds to 10 seconds. A grain puffing snack for instant porridge production prepared by the method according to any one of claims 1 to 4. Instant porridge product comprising the grain puffing snack according to claim 5. 7. The instant porridge product of claim 6, further comprising dried soup or liquid soup.

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