KR20110115471A - Preparation method for cereal flakes comprising cornus officinalis - Google Patents
Preparation method for cereal flakes comprising cornus officinalis Download PDFInfo
- Publication number
- KR20110115471A KR20110115471A KR1020100034992A KR20100034992A KR20110115471A KR 20110115471 A KR20110115471 A KR 20110115471A KR 1020100034992 A KR1020100034992 A KR 1020100034992A KR 20100034992 A KR20100034992 A KR 20100034992A KR 20110115471 A KR20110115471 A KR 20110115471A
- Authority
- KR
- South Korea
- Prior art keywords
- cornus
- dough
- weight
- cereal
- pressing roller
- Prior art date
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- 241000759833 Cornus officinalis Species 0.000 title description 2
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/22—Agglomeration or granulation with pulverisation of solid particles, e.g. in a free-falling curtain
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
본 발명은 씨리얼 푸레이크의 물성이나 품질에 영향을 주지 않으면서 산수유를 다량 함유시킨 씨리얼 푸레이크의 제조방법에 관한 것으로, 곡물 자체 수분을 이용한 건식 압출로 부분 젤라틴화와 함께 로스팅 효과를 얻고 있으며, 산수유를 이미 압출되어 젤라틴화된 곡물에 첨가하여 반죽, 성형 및 굽기 과정을 거치는 것이고, 수분함량이 높은 반죽을 2회에 걸친 압축을 통해 성형하고 굽기를 통해 수분을 조절하는 제조방법이다.The present invention relates to a manufacturing method of cereal fur flakes containing a large amount of cornus oil without affecting the physical properties or quality of the cereal furlake, obtains the roasting effect with partial gelatinization by dry extrusion using the grain itself moisture. It is already extruded and added to gelatinized grains to go through kneading, molding and baking, and a method of controlling moisture by forming a dough having high moisture content through two compressions and baking.
Description
본 발명은 씨리얼 푸레이크의 제조방법에 관한 것으로, 특히 산수유를 함유한 씨리얼 푸레이크의 제조방법에 관한 것이다.
BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing cereal fur flakes, and more particularly to a method for producing cereal flakes containing cornus oil.
산수유(Cornus officinalis sieb et Zucc)는 산수유과 또는 층층나무과에 속하는 약용식물로 산지는 중국과 우리나라로 전남 구례군에서 우리나라의 약 30% 정도 생산된다. Cornus (Cornus officinalis sieb et Zucc) Is a medicinal plant belonging to the Cornus or Dogwood family, and its origin is China and Korea.
산수유는 숙성한 과실을 채취하여 씨를 제거하고 햇볕에 말린 과육으로 떫고 강한 신맛이 나는 약재로서 보신, 강장제로 어지럼증, 음위, 빈뇨 등에 처방, 배합되고 노인성 야뇨증에도 효과가 있는 것으로 알려져 있다. 또한, 동의보감에 따르면 산수유는 신장의 수기를 보강하고 남성의 정수를 풍부히 하여 정력을 유지하는데 효능이 탁월하고 성인 남여의 허리, 무릎의 통증 및 시린데에 효능이 높고 여성의 월경과다조절 등에 좋다고 서술되어 있고, 국내 연구로는 산수유의 성분, 약리작용, 항당뇨 효과, 면역조절 작용에 관한 것들이 있다.Cornus milk is harvested from aged fruit to remove seeds, dried with sun-dried flesh, strong sour medicinal herb, and it is prescribed to dizziness, vulgaris, and frequent urination as a tonic. In addition, according to the agreement, Cornus milk is excellent in maintaining the energy by reinforcing the kidneys of the kidneys and enriching the essence of men. Domestic research includes the components of cornus milk, pharmacological action, antidiabetic effect, immunomodulatory effect.
산수유의 기능성을 활용한 선행기술로는 남성 생식기능 저하 예방에 관한 한국특허공개 제2002-85401호, 당뇨병의 치료에 관한 일본공개특허 제2003-128571호, 항암치료의 부작용 억제에 관한 한국공개특허 제2004-757호, 뇌기능 활성화 및 뇌혈관질환 치료에 관한 한국공개특허 제2004-1699호와 알코올성 간섬유화 예방에 관한 한국공개특허 제2006-16551호 등이 있다. 그러나 산수유를 활용한 식품에 관한 특허로는 이러한 기능성을 활용한 건강식품이나 보양식품에 관한 한국공개특허 제2001-16491호 및 한국공개특허 제2008-90983호 정도로서 일상의 다양한 식품 형태로 섭취되도록 한 기술들은 찾아보기 어렵고, 민간에서도 주로 차나 술로서만 활용되고 있었다.Prior arts utilizing the functionality of cornus lactation include Korean Patent Publication No. 2002-85401 for the prevention of male reproductive function, Japanese Patent Publication No. 2003-128571 for the treatment of diabetes mellitus, and Korean Patent Publication for the suppression of side effects of chemotherapy. 2004-757, Korean Patent Publication No. 2004-1699 for the activation of brain function and the treatment of cerebrovascular disease, and Korean Patent Publication No. 2006-16551 for alcoholic liver fibrosis prevention. However, as for patents related to cornus oil, Korea Patent Publication No. 2001-16491 and Korean Patent Publication No. 2008-90983 relating to health foods or supplements that utilize such functionalities are intended to be consumed in various daily food forms. Technologies were hard to find, and were used primarily in tea and liquor in the private sector.
한편, 간편한 아침식사 대용식으로 각광받고 있는 씨리얼 푸레이크는 단순한 열량 및 영양보충을 넘어 식이섬유, DHA 등을 보강하거나 천연의 과일 또는 통곡물등을 첨가하는 등 다양한 기능성을 부여하려는 시도가 있어 왔다. 그러나 시리얼 푸레이크의 기능성 강화를 위해 산수유를 활용한 적은 없다는 점에 착안하여 산수유를 활용하기 위한 씨리얼 푸레이크의 제조방법을 연구하던 중 본 발명을 완성하게 되었다.
Meanwhile, cereal puree, which has been spotlighted as a simple breakfast substitute, has been attempted to provide various functionalities such as supplementing dietary fiber, DHA, or adding natural fruits or whole grains, beyond simple calories and nutritional supplements. However, the present invention was completed while studying a method of manufacturing cereal fur rake to utilize cornus milk, considering that it has never been used to enhance the functionality of cereal fur flakes.
본 발명은 씨리얼 푸레이크의 물성이나 품질에 영향을 주지 않으면서 산수유를 다량 함유시킨 씨리얼 푸레이크를 제조하는 방법을 제공하는 것이다.
The present invention provides a method for producing a cereal puree containing a large amount of cornus oil without affecting the physical properties or quality of the cereal puree.
본 발명의 산수유 함유 씨리얼 푸레이크의 제조방법은 수분 함량 13 ~ 16%의 통곡물 또는 2 ~ 8 mm 크기로 분쇄된 곡물 입자를 압출성형하는 단계; 상기 압출성형된 곡물 압출물을 분쇄하는 단계; 상기 분쇄된 곡물 압출물 및 산수유 분말을 포함하는 반죽조성물에 물을 첨가하면서 반죽하여 수분 함량 35 ~ 45 중량%인 반죽을 제조하는 단계; 상기 반죽물을 1차 압착롤러를 통과시킨 후 절단하여 펠렛을 제조하는 단계; 상기 펠렛을 2차 압착롤러를 통과시켜 푸레이크를 성형하는 단계; 및 상기 성형된 플레이크를 120 ~ 150 ℃에서 5 ~ 20분 굽는 단계;를 포함하여 이루어진다.The method for producing a cornus oil-containing cereal fur rake of the present invention comprises the steps of: extruding whole grains having a water content of 13 to 16% or grain particles ground to a size of 2 to 8 mm; Grinding the extruded grain extrudate; Preparing a dough having a water content of 35 to 45 wt% by kneading while adding water to the dough composition including the crushed grain extrudates and cornus powder; Manufacturing the pellet by cutting the dough after passing through the first pressing roller; Passing the pellets through a secondary pressing roller to form a furlake; And baking the molded flakes at 120 to 150 ° C. for 5 to 20 minutes.
본 발명의 산수유 함유 씨리얼 푸레이크의 제조방법에서, 상기 1 차 압착롤러의 간격은 3 ~ 8 mm이고, 2 차 압착롤러의 간격은 0.2 ~ 2 mm인 것을 특징으로 한다.In the manufacturing method of the cornus oil-containing cereal fur rake of the present invention, the interval between the primary pressing roller is 3 ~ 8 mm, the interval between the secondary pressing roller is characterized in that 0.2 ~ 2 mm.
본 발명의 산수유 함유 씨리얼 푸레이크의 제조방법에서 상기 2차 압착롤러의 온도는 80 ~ 110 ℃인 것을 특징으로 한다.In the production method of the cornus oil-containing cereal fur rake of the present invention, the temperature of the secondary pressing roller is characterized in that 80 ~ 110 ℃.
본 발명의 산수유 함유 씨리얼 푸레이크의 제조방법은 상기 반죽조성물 100 중량부에 대하여 평균 입자크기 0.2 ~ 1 mm인 산수유 분말을 1 ~ 5 중량부를 혼합하는 것을 특징으로 한다.The manufacturing method of the cornus oil-containing cereal fur rake of the present invention is characterized by mixing 1 to 5 parts by weight of cornus powder having an average particle size of 0.2 to 1 mm with respect to 100 parts by weight of the dough composition.
본 발명의 산수유 함유 씨리얼 푸레이크 제조방법에서 상기 산수유 분말은 다당류로 코팅된 것을 특징으로 한다.In the manufacturing method of cornus milk-containing cereal fur rake of the present invention, the cornus milk powder is characterized in that it is coated with a polysaccharide.
본 발명의 산수유 함유 씨리얼 푸레이크의 제조방법은 상기 반죽조성물에 오디액, 오미자액 및 복분자액 중에서 선택되는 어느 하나 이상의 압착액 또는 추출액을 더 혼합하고, 그 혼합비율은 산수유 10 중량부에 대하여 상기 압착액 또는 추출액 2 ~ 5 중량부인 것을 특징으로 한다.
The manufacturing method of the cornus oil-containing cereal fur rake of the present invention is further mixed with at least one squeezing liquid or extract liquid selected from a mulberry liquid, Schisandra chinensis and Bokbunja liquid to the dough composition, the mixing ratio of the press It is characterized in that the liquid or extract 2 to 5 parts by weight.
본 발명은 씨리얼 푸레이크의 물성이나 품질에 영향을 주지 않으면서 산수유를 다량 함유시킨 씨리얼 푸레이크의 제조방법을 제공한다. The present invention provides a method for producing a cereal puree containing a large amount of cornus oil without affecting the physical properties or quality of the cereal puree.
또한 본 발명의 한약재 또는 민간요법에 주로 사용되고, 추출액 또는 환(丸)과 같이 특정 제형의 건강기능식품으로만 응용범위가 제한적이었던 손쉽게 섭취할 수 있는 씨리얼 푸레이크의 제형으로 제조하는 방법을 제공함으로써, 일반인들이 손쉽게 산수유를 섭취할 수 있도록 하면서, 산수유의 소비를 증진시켜 농가의 소득증대에도 기여할 수 있다.
In addition, by providing a method of preparing a formulation of easily ingested cereal puree which is mainly used in the herbal medicine or folk remedies of the present invention, and its application range is limited to a health functional food of a specific formulation such as extract or pill, While making it easier for the general public to consume cornus oil, it can also contribute to farm income by increasing the consumption of cornus milk.
도 1는 종래 씨리얼 푸레이크의 제조방법의 하나의 실시예를 나타낸 흐름도이다.
도 2는 본 발명의 씨리얼 푸레이크 제조방법의 하나의 실시예를 나타낸 흐름도이다.1 is a flowchart illustrating one embodiment of a method of manufacturing a conventional cereal fur flake.
Figure 2 is a flow chart showing one embodiment of a method of manufacturing a cereal fur rake of the present invention.
도 1은 종래 씨리얼 푸레이크의 제조방법을 나타낸 흐름도로서, 통상적인 종래 씨리얼 푸레이크의 제조방법은 소정의 크기, 예를 들어 50 ~ 250 메쉬로 곡물을 분쇄하는 단계(S11), 분쇄된 곡물에 물을 첨가하여 수분 함량 25 ~ 50 중량%로 조정한 후 반죽하는 단계(S12), 곡물 반죽을 압출하는 단계(S13), 압출되어 팽화된 곡물을 소정의 크기로 절단하는 단계(S14), 절단된 팽화 곡물을 압착하여 푸레이크 형상으로 성형하는 단계(S15), 푸레이크 형상의 씨리얼을 당류, 유지 등을 함유한 코팅제로 코팅하는 단계(S16), 코팅된 씨리얼 푸레이크를 유탕처리하여 수분을 건조시키는 단계(S17)로 이루어진다. 위 종래 씨리얼 푸레이크의 제조방법에서 풍미나 영양 강화를 위한 기능성 성분, 예를 들어 본 발명의 산수유를 첨가하려고 할 경우 코팅제로 코팅하는 단계(S16)나 분쇄된 곡물에 물을 첨가하여 반죽하는 단계(S12)에 첨가되어야 한다. 1 is a flowchart illustrating a method of manufacturing a conventional cereal puree, the conventional method of manufacturing a cereal puree is a step of grinding the grain into a predetermined size, for example 50 to 250 mesh (S11), the water to the crushed grains Adding and adjusting the water content to 25 to 50% by weight, followed by kneading (S12), extruding grain dough (S13), cutting the extruded and expanded grains into a predetermined size (S14), and cutting the expanded Compressing the grains to form a flake shape (S15), coating the flake-shaped cereals with a coating agent containing sugars, fats and oils (S16), and drying the moisture by smelting the coated cereal flakes (S17). ) In the conventional manufacturing method of the cereal puree flakes, the step of coating with a coating agent (S16) or the step of adding water to the crushed grains when trying to add a functional ingredient for strengthening flavor or nutrition, for example the present invention (S16) Must be added to S12).
이와는 달리, 본 발명의 씨리얼 푸레이크의 제조방법은 첫째, 곡물 반죽을 습식 압출하여 곡물 전분을 완전 젤라틴화시키는 것이 아닌 곡물 자체 수분을 이용한 건식 압출로 부분 젤라틴화와 함께 로스팅 효과를 얻고 있으며, 둘째, 산수유가 곡물과 함께 압출성형되는 것이 아니라 이미 압출된 곡물에 첨가하여 반죽, 성형 및 굽기 과정을 거치는 것이고, 셋째 수분함량이 낮은 압출물을 비교적 빠른 시간 내에 절단, 압축 등을 통해 성형하는 것이 아니라 수분함량이 높은 반죽을 2회에 걸친 압축을 통해 성형하고 굽기를 통해 수분을 조절하는 제조방법이다.In contrast, the method of manufacturing cereal fur rake of the present invention is firstly obtained by roasting grain dough with partial gelatinization by dry extrusion using the grains' own moisture instead of wet gelatinizing the whole grain starch. Is not extruded together with grains, but is added to the already extruded grains, followed by kneading, molding and baking. Third, the water content is not formed by cutting, compressing, or cutting extrudates having a low moisture content in a relatively fast time. This high dough is molded by two compressions and is a manufacturing method of controlling moisture through baking.
도 2는 본 발명의 씨리얼 푸레이크의 제조방법을 나타낸 흐름도로서 이를 통해 상세히 설명한다.Figure 2 is a flow chart illustrating a method of manufacturing a cereal fur rake of the present invention will be described in detail.
먼저 현미, 보리, 오트, 밀 등의 입자형 곡물은 통곡물 자체 또는 옥수수, 서리태와 같이 곡물 입자가 큰 경우는 2 ~ 8 mm로 분쇄한 입자를 별도로 물을 첨가하여 반죽을 하지 않고 수분 함량 13 ~ 16 중량%로 건조된 곡물을 직접 압출성형기에 투입하여 압출성형기의 고온에 의하여 곡물의 표면이 로스팅(loasting)되어 구수한 구운 곡물 맛을 가질 수 있도록 압출성형한다(S21). 수분 함량이 16%를 초과하는 경우, 특히 별도의 물을 첨가하여 수분 함량 25% 이상으로 조정하여 반죽을 하는 경우 곡물의 전분 입자가 팽윤되어 알파화가 쉽게 이루어질 수는 있지만, 압출성형기의 열이 수분을 증발시키기 위해 주로 사용되므로 곡물에 구운 맛을 부여하기 어렵고, 압출성형기에서 배출된 팽화된 곡물 압출물에 여전히 수분 함량이 높아 추가적인 건조 공정이 필수적으로 필요하고, 특히 건조를 위해 유탕처리가 사용되는 경우 씨리얼 제품의 지방 함량이 높아지거나, 유탕처리용 고온의 유지에서 생성되는 트랜스 지방이 씨리얼 제품으로 이행되는 문제가 있다. 곡물의 수분 함량이 13 % 미만인 경우에는 압출 성형기에서 곡물 표면이 타거나 검게 그을릴 수 있어 바람직하지 못하다. 더욱 바람직하게는 압출성형기에 투입되는 곡물의 수분 함량은 14 ~ 15 %로 조정하는 것이 바람직하다. 상기 압출성형은 호퍼를 통해 투입된 곡물 입자가 압출성형기 내에서 130 ~ 220 ℃로 가온된 스크류에 의해 분쇄 및 혼합되면서 열처리되는 것으로, 압출성형기 내부의 온도를 높이기 위해 스크류에 히터를 내장하는 것이 바람직하다. 압출성형기의 배럴에 히터를 설치하는 경우 압출성형기 외부에 단열재를 별도로 구비해야 하고, 압출성형기 내부의 곡물에 고루 열전달이 되기 어렵다. 스크류의 온도는 130 ~ 220 ℃, 바람직하게는 140 ~ 200 ℃, 더욱 바람직하게는 150 ~ 170 ℃로 조절하는 것이다. 스크류 온도가 상기 하한치 미만이면 곡물 입자를 알파화시키면서 구운 곡물 맛을 부여하기 어렵고, 상기 상한치를 초과하면 스크류에 접촉하는 곡물 표면이 그을리거나 탄 맛이 날 수 있다. 압출성형기에서 배출되는 곡물 압출물은 수분 함량이 6 ~ 10 %이다.First, grains such as brown rice, barley, oats, and wheat should not be kneaded by adding water separately to whole grains or grains of large grains such as corn or frost. The grain dried to 16% by weight is directly injected into the extruder, and the surface of the grain is roasted by the high temperature of the extruder and extruded so as to have a baked grain taste saved (S21). If the moisture content exceeds 16%, especially when the dough is adjusted to 25% or more by adding water, the starch particles of the grain may swell and alpha may be easily formed, but the heat of the extruder may cause moisture. It is mainly used to evaporate the grains, which makes it difficult to give the grain a baked taste, and the expanded water extrudates from the extruder still have a high moisture content, which necessitates an additional drying process, especially in which lactation is used for drying. In this case, there is a problem in that the fat content of the cereal product is increased, or the trans fat generated in the high temperature oil for lactose treatment is transferred to the cereal product. If the moisture content of the grain is less than 13%, the grain surface may burn or burn in the extrusion machine, which is undesirable. More preferably, the moisture content of the grains fed into the extruder is preferably adjusted to 14 to 15%. The extrusion is heat treatment while the grain particles introduced through the hopper is crushed and mixed by a screw warmed to 130 ~ 220 ℃ in the extruder, it is preferable to incorporate a heater in the screw to increase the temperature inside the extruder. . When the heater is installed in the barrel of the extruder, a heat insulating material must be separately provided to the outside of the extruder, and heat transfer to the grain inside the extruder is difficult. The temperature of the screw is adjusted to 130 to 220 ° C, preferably 140 to 200 ° C, more preferably 150 to 170 ° C. If the screw temperature is lower than the lower limit, it is difficult to give the grain grain baked while alpha-graining the grain particles, and if the upper limit is exceeded, the grain surface contacting the screw may be burnt or burnt. Grain extrudate exiting the extruder has a moisture content of 6 to 10%.
다음으로 상기 압출성형기에서 배출된 곡물 압출물은 분쇄기를 통해 분쇄한다(S22). 상기 압출성형기에서는 곡물 압출물이 팽화되어 길게 배출되므로 이를 적절한 크기로 절단한 뒤 분쇄한다. 분쇄된 곡물 압출물은 다른 반죽조성물 원재료와 함께 물을 첨가하면서 반죽하게 되므로 미분쇄할 필요는 없고 평균 입자크기 0.05 ~ 5 mm 정도로 조분쇄하는 것으로도 충분하다.Next, the grain extrudate discharged from the extruder is crushed through a grinder (S22). In the extruder, the grain extrudate is swelled and discharged for a long time, so that the grain extrudates are cut to a suitable size and then ground. The pulverized grain extrudate is kneaded while adding water together with the other dough composition raw materials, so it is not necessary to pulverize, but it is sufficient to pulverize to an average particle size of 0.05 to 5 mm.
다음으로 상기 분쇄된 곡물 압출물 및 산수유를 포함하는 반죽조성물에 물을 첨가하면서 반죽하여 수분 함량 35 ~ 45 중량%인 반죽을 제조한다(S23).Next, kneading while adding water to the dough composition including the crushed grain extrudates and cornus oil to prepare a dough having a moisture content of 35 to 45% by weight (S23).
상기 반죽조성물은 물을 제외한 반죽의 구성 재료로서, 반죽조성물 100 중량부에 대하여 곡물 압출물이 함량이 40 중량부 이상, 바람직하게는 50 ~ 80 중량부, 더욱 바람직하게는 55 ~ 70 중량부 포함한다. 본 발명에서 곡물은 옥수수, 밀, 보리, 쌀, 오트 등의 곡류 뿐만 아니라 서리태, 백태, 흑태 등의 두류를 포함하는 의미로 사용된다.The dough composition is a constituent material of the dough excluding water, the grain extrudate content of more than 40 parts by weight, preferably 50 to 80 parts by weight, more preferably 55 to 70 parts by weight based on 100 parts by weight of the dough composition do. In the present invention, the grain is used to include grains such as corn, wheat, barley, rice, oats, as well as soybeans such as frost, white, black.
반죽조성물 100 중량부에 대하여 산수유 분말은 1 ~ 5 중량부가 포함된다. The cornus oil powder is contained in an amount of 1 to 5 parts by weight based on 100 parts by weight of the dough composition.
일반적으로 파이토케미컬(phytochemical)을 다량 함유하는 기능성 식물원료를 사용하는 경우 열수, 알코올, 유기용매 추출이나 초임계 추출과 같은 각종 추출방법을 통해 제조된 추출액을 이용하는 경우가 많으나 본 발명에서는 산수유의 씨를 제거한 건조 과육을 분쇄한 분말, 더욱 바람직하게는 다당류로 코팅된 분말을 사용한다. 다당류로 코팅된 산수유 분말이 바람직한 이유는 산수유 과실의 추출액을 이용하는 경우, 또는 산수유 분말을 이용하는 경우에도 그 사용량이 많거나 분말 입자가 미세한 경우, 산수유 과육에는 갈산(gallic acid), 숙신산, 말론산, 말산 등의 유기산 함량이 높아 pH가 낮기 때문에, 반죽의 제조시 반죽의 산성화를 가져오고 이로 인하여 반죽의 신장도가 저하되어 경직되기 때문에 1차 압착에 의한 펠렛의 제조와 푸레이크 성형이 어렵거나 제품수율이 감소하고, 또는 성형된 펠렛이나 푸레이크가 갈라지거나 부서지는 문제가 발생할 수 있으나, 코팅된 산수유 분말에서 코팅은 산수유 분말과 반죽 사이의 차단막을 형성하여 위와 같은 문제점의 발생을 없애거나 약화시킬 수 있다. In general, in the case of using a functional plant material containing a large amount of phytochemical, the extract prepared by various extraction methods such as hot water, alcohol, organic solvent extraction or supercritical extraction is often used. The dried dry flesh is pulverized, more preferably a powder coated with polysaccharide. The reason why polysaccharide-coated cornus oil powder is preferred is that when extracting cornus fruit is used, or when the cornus oil powder is used in a large amount or when the powder particles are fine, gallic acid, succinic acid, malonic acid, Due to high organic acid content such as malic acid and low pH, it is difficult to produce pellets and primary molds by primary compression because of the acidification of the dough during the production of dough. This may result in reduced or cracked or broken molded pellets or flakes, but in coated cornus powder, the coating may form a barrier between the cornus powder and the dough to eliminate or attenuate the problem. .
산수유 분말의 코팅에 사용되는 다당류로는 다당류는 식물검(gum), 세균 및 조류(algae) 다당류로부터 선택될 수 있다. 예를 들어, 다당류로는 알긴산염, 알긴산, 펙틴, 펙틴산, 펙티닌산염, 펙틴산염, 폴리갈락우론산, 카라기난, 가교성 셀룰로오스 또는 이들의 유도체, 크산탄검, 한천, 가교성 전분, 구아검, 젤란검 등이 이용될 수 있다. 또한 이들 다당류는 산수유 분말 코팅을 위해 하나 이상이 조합되어 사용될 수 있다. 상기 코팅을 위한 다당류는 중량기준으로 산수유 분말 10 0 중량부에 대하여 0.1 ~ 5 중량부 사용된다. 상기 하한치 미만인 경우에는 산수유 분말의 코팅이 불충분할 수 있고, 상기 상한치를 초과하더라도 코팅 효과의 증진을 더 기대할 수는 없고, 오히려 산수유 분말의 풍미를 저감시킬 수 있다.As the polysaccharide used for coating the cornus powder, the polysaccharide may be selected from plant gums, bacteria and algae polysaccharides. For example, polysaccharides include alginate, alginic acid, pectin, pectinic acid, pectinate, pectinate, polygalacuronic acid, carrageenan, crosslinkable cellulose or derivatives thereof, xanthan gum, agar, crosslinkable starch, guar Gum, gellan gum and the like can be used. These polysaccharides can also be used in combination of one or more for cornus powder coating. The polysaccharide for the coating is used 0.1 to 5 parts by weight based on 10 0 parts by weight of cornus oil powder by weight. If it is less than the lower limit, the coating of the cornus powder may be insufficient, and even if the upper limit is exceeded, the improvement of the coating effect may not be expected more, but the flavor of the cornus powder may be reduced.
이때 산수유 분말 또는 코팅된 산수유 분말은 평균 입자크기 0.2 ~ 1 mm인 것이 바람직하다. 평균 입자크기가 상기 하한치 미만인 경우 씨리얼 푸레이크에 첨가된 산수유 입자가 곡물 원료에 의해 성형된 푸레이크에서 시각적으로 구별되어 인식되기가 어렵고, 반죽 제조시 첨가된 물과 반응하여 반죽의 산성화가 발생할 수 있다. 또한 평균 입자크기가 상기 상한치를 초과하는 경우 반죽에서 산수유 입자가 결착되어 고정되지 못하고 이탈되는 비율이 높아진다.At this time, the cornus powder or coated cornus powder is preferably an average particle size of 0.2 ~ 1 mm. When the average particle size is less than the lower limit, the cornelic acid particles added to the cereal fur flakes are difficult to be visually distinguished and recognized in the fur flakes formed by the grain raw material, and acidification of the dough may occur by reacting with the water added during dough production. In addition, when the average particle size exceeds the upper limit, the ratio of cornus oil particles in the dough is not fixed and released, thereby increasing the rate of release.
또한 반죽조성물에는 오디액, 오미자액 및 복분자액 중에서 선택되는 어느 하나 이상의 압착액 또는 추출액이 산수유 10 중량부에 대하여 상기 압착액 또는 추출액 2 ~ 10 중량부 포함되는 것이 바람직하다. 반죽조성물에 산수유 분말만 첨가된 경우 제조된 씨리얼 푸레이크 완제품에서 산수유 분말이 나머지 베이스 재료, 예를 들어 곡물, 당류 등과 어울리지 못하고 이질적인 신맛과 약한 떫고 쓴맛이 부각될 수 있으므로 상기 베이스 재료에 특유의 감미와 약간의 신맛을 부여할 수 있는 천연재료로서 오디, 오미자, 복분자의 압착액 또는 추출액을 산수유 10 중량부에 대하여 2 ~ 10 중량부 첨가하는 것이 전체적인 풍미를 조화롭게 하고, 아울러 산수유의 풍미를 증진시킬 수 있다.In addition, the dough composition, it is preferable that any one or more of the squeezed liquid or extract selected from a mulberry liquid, Schisandra chinensis liquid and bokbunja liquid containing 2 to 10 parts by weight of the squeezed liquid or extract solution with respect to 10 parts by weight of cornus oil. When only cornus oil powder is added to the dough composition, the cornus oil powder is not suitable for the remaining base material, for example, grains and sugars, and may have heterogeneous sourness and weak, bitter and bitter taste. As a natural material that can give a slight sour taste, adding 2 to 10 parts by weight of squeezed or extracted extracts of Audi, Schizandra chinensis and Bokbunja with respect to 10 parts by weight of cornus oil can harmonize the overall flavor and enhance the flavor of cornus milk. have.
또한 반죽조성물에는 단당류, 이당류, 올리고당, 당알코올, 시럽 등의 당류가 감미도 증진을 위해 사용될 수 있고, 그 함량은 반죽조성물 100 중량부에 대하여 10 ~ 50 중량부이고, 이외에고 각종 전분이나 검류, 곡물 자체에 포함되거나 또는 별도로 첨가된 식이섬유, 유단백, 대두단백 등의 단백질원, 유지, 비타민 및 미네랄, 또는 특정 기능성 강화를 위한 기능성 성분이 사용될 수 있다.In the dough composition, sugars such as monosaccharides, disaccharides, oligosaccharides, sugar alcohols, and syrups may be used to enhance the sweetness, and the content thereof is 10 to 50 parts by weight based on 100 parts by weight of the dough composition. Protein sources, such as dietary fiber, milk protein, soy protein, or the like added to the grains themselves, or added separately, may be used as a functional ingredient for enhancing specific functionality.
또한 상기 반죽조성물 100 중량부에 대하여 25 ~ 40 중량부의 물을 첨가하여 반죽의 수분 함량을 35 ~ 45 중량%가 되도록 조정한다. 반죽의 수분 함량이 상기 하한치 미만인 경우 반죽이 균일하지 못하거나 압착을 통한 펠렛 성형과 푸레이크 성형에서 성형이 제대로 이루어지지 않거나 성형품을 굽는 단계에서 부서지거나 완제품 씨리얼 푸레이크가 쉽게 부서지는 문제가 발생하고, 수분 함량이 상기 상한치를 초과하는 경우에도 반죽이 물러져 성형이 제대로 이루어지지 않을 수 있고, 성형품을 굽는 단계에서 표면만 건조되고 내부에 수분이 충분히 건조되지 않아 완제품의 바삭거림이 충분하지 않을 수 있다.In addition, 25 to 40 parts by weight of water is added to 100 parts by weight of the dough composition to adjust the moisture content of the dough to 35 to 45% by weight. If the moisture content of the dough is less than the lower limit, the dough is not uniform, the molding is not performed properly in the pellet molding and flake molding through compression, or the molded product is broken at the baking stage, or the finished cereal cereal easily breaks, Even if the content exceeds the upper limit, the dough may be removed and molding may not be performed properly, and only the surface may be dried during the baking of the molded article, and moisture may not be sufficiently dried therein, so that the finished product may not have sufficient crispness.
다음으로 상기 반죽물을 1차 압착롤러를 통과시킨 후 절단하여 펠렛을 제조한다(S24). 상기 반죽물은 간격이 3 ~ 8 mm이고, 서로 반대방향으로 회전하는 1차 압착롤러를 통과한 후 소정의 크기로 절단하여 가로, 세로 및 높이가 각각 3 ~ 8 mm인 펠렛을 형성한다. 절단을 용이하게 하기 위하여 압착롤러에 소정의 폭으로 절단 칼날이 구비될 수도 있고, 압축롤러 바로 다음에 소정 폭의 절단기가 구비되어 반죽이 3 ~ 8 mm 폭의 국수처럼 배출된 후 다시 3 ~ 8 mm 길이로 절단하는 것이 바람직하다.Next, the dough is passed through the first compression roller and then cut to prepare pellets (S24). The dough is 3 ~ 8 mm apart, passing through the first pressing roller rotating in the opposite direction and then cut into a predetermined size to form a pellet having a width, length and height of 3 to 8 mm respectively. In order to facilitate cutting, the cutting roller may be provided with a cutting blade having a predetermined width, and a cutting machine having a predetermined width is provided immediately after the pressing roller so that the dough is discharged like a noodle having a width of 3 to 8 mm and then 3 to 8 Preference is given to cutting to mm length.
다음으로 상기 펠렛은 2차 압착롤러를 통과시켜 푸레이크를 성형한다(S25). 2차 압착롤러의 간격은 0.2 ~ 2 mm로서, 2차 압착롤러를 거치면 가로, 세로 및 높이가 각각 3 ~ 8 mm인 펠렛이 얇은 판상의 푸레이크 형태가 형성된다. 본 발명에서 1차 압착롤러와 2차 압착롤러로 2 단계에 거쳐 압착하는 것은 반죽을 바로 0.2 ~ 2 mm의 얇은 판상의 푸레이크로 성형하는 것은 오히려 성형시간이 오래 소요되고, 2차 압착롤러에서만 순간적인 가열을 통해 푸레이크의 표면을 건조시켜 향후 굽는 공정을 용이하게 하기 위해서이다. 만일 1차 압착롤러와 2차 압착롤러가 분리되어 있지 않으면 압착롤러를 바로 반죽에서 푸레이크가 성형되어야 하므로 그 압착롤러를 가열하게 되면면 반죽이 압착롤러에 접하는 시간이 길어져 반죽이 건조되어 성형이 잘 이루어지지 않는 문제가 발생할 수 있다. 따라서 본 발명에서는 1차 압착롤러를 통해 먼저 적절한 크기의 펠렛을 제조한 후 2차 압착롤러를 통해 푸레이크를 제조한다. 2차 압착롤러를 가열하는 경우 그 온도는 80 ~ 110 ℃인 것이 바람직하다.Next, the pellet is passed through the secondary pressing roller to form a furlake (S25). The interval between the secondary pressing rollers is 0.2 to 2 mm, and when the secondary pressing rollers are passed, a thin plate-shaped flake shape of pellets having a width, length, and height of 3 to 8 mm, respectively, is formed. In the present invention, the first pressing roller and the second pressing roller are pressed in two stages, and molding the dough into thin plates of 0.2 ~ 2 mm thin plate is rather time-consuming, and only the second pressing roller is instantaneous. The purpose of this is to dry the surface of the fur flakes through the usual heating to facilitate the future baking process. If the primary roller and the secondary roller are not separated, the press roller should be molded from the dough immediately.If the pressing roller is heated, the dough will be in contact with the roller and the dough will dry and the molding will be well formed. Problems may not occur. Therefore, in the present invention, pellets of an appropriate size are first manufactured through the first pressing roller, and then the furlake is manufactured through the second pressing roller. When heating the secondary pressing roller, the temperature is preferably 80 ~ 110 ℃.
다음으로 0.2 ~ 2 mm 두께로 성형된 푸레이크는 오븐에서 120 ~ 150 ℃에서 5 ~ 20분 굽는 단계를 통해 수분 함량은 3 ~ 5 %의 씨리얼 푸레이크를 제조한다(S26).Next, the fur flakes formed to a thickness of 0.2 to 2 mm are baked in an oven for 5 to 20 minutes at 120 to 150 ° C. to prepare a cereal flake having a moisture content of 3 to 5% (S26).
위의 과정을 통해 제조된 본 발명의 씨리얼 푸레이크는 그 자체로 완제품으로 사용될 수도 있고, 통상의 씨리얼 제품과 같이 코팅하는 단계를 거칠 수도 있다. The cereal fur rake of the present invention prepared through the above process may be used as a finished product by itself, or may be subjected to a coating step as a conventional cereal product.
코팅액으로는 식용 왁스, 지질, 유화제, 단백질 등과 결합된 시럽으로 코팅될 수도 있다. 예를 들면 카르나우바 왁스, 콘 시럽 고형물, 지방과 오일(부분적으로 또는 전체적으로 수소화 된)같은 지질, 인지질, 대두 등의 식물성 공급원으로부터 나온 레시틴, 포스파티딜콜린, 포스파티딜 에탄올아민, 또는 모노 또는 디글리세리드, 소디움 스테아로일-2-락테이트, 폴리소르베이트 80, 그리고 상업적으로 이용가능한 모노-, 디글리시리드, 소르비탄 모노스테아레이트, 폴리옥시에틸렌 소르비탄 모노스테아레에트, 수소화된 레시틴, 글리세롤과 프로필렌 글리콜의 락틸레이트 지방산 에스테르, 지방산의 폴리글리세롤 에스테르, 지방과 지방산의 프로필렌 글리콜 모노- 와 디에스테르, 폴리글리세롤 폴리리시놀레이트, 포스파티드 산의 암모늄 염, 슈크로오즈 에스테르, 귀리(oat)추출물, 모노-, 디글리세리드의 디아세틸 타르타르산 에스테르들 또는 이들 유화제의 혼합물, 젤라틴, 카제인, 카제이네이트, 콩 단백질, 유청단백질과 등 같은 단백질, 식물 수지와 식물, 미생물에 의하거나 합성의 고무류, 예를 들면 구아고무, 아라비아고무, 로커스트 빈검, 트라가칸스고무, 카라야고무 및 카라기난, 크산탄검(xanthan gum), 저분자 메톡실 펙틴, 프로필렌 글리콜, 카르복시메틸 로커스트 빈 검 및 카르복시메틸 구아고무, 그리고 저분자량의 섬유질이나 변형된 전분 같은 탄수화물 등이 이용될 수 있다. 코팅 단계는 일반적으로 코팅액을 분무하면서, 코팅용 분말과 성형된 씨리얼 제품을 텀블링시키면서 교반하여 이루어질 수 있고, 열풍을 이용하여 마무리 건조과정을 동시에 수행할 수도 있다.The coating solution may be coated with a syrup combined with an edible wax, a lipid, an emulsifier, a protein, and the like. Lecithin, phosphatidylcholine, phosphatidyl ethanolamine, or mono or diglycerides, sodium, for example, from plant sources such as carnauba wax, corn syrup solids, lipids such as fats and oils (partially or wholly hydrogenated), phospholipids, and soybeans. Stearoyl-2-lactate, Polysorbate 80, and commercially available mono-, diglycides, sorbitan monostearate, polyoxyethylene sorbitan monostearate, hydrogenated lecithin, glycerol and propylene Lactylate fatty acid esters of glycols, polyglycerol esters of fatty acids, propylene glycol mono- and diesters of fats and fatty acids, polyglycerol polylynolates, ammonium salts of phosphatides, sucrose esters, oat extracts , Di-acetyl tartaric esters of mono-, diglycerides or Mixtures of these emulsifiers, proteins such as gelatin, casein, caseinate, soy protein, whey proteins, plant resins and plants, microbial or synthetic rubbers such as guar gum, gum arabic, locust bean gum, traga Kans rubber, karaya rubber and carrageenan, xanthan gum, low molecular weight methoxyl pectin, propylene glycol, carboxymethyl locust bean gum and carboxymethyl guar rubber, and carbohydrates such as low molecular weight fiber or modified starch Can be. In general, the coating step may be performed by spraying the coating solution while stirring the powder and the molded cereal product while tumbling, or may simultaneously perform a final drying process using hot air.
이하 실시예를 통하여 본 발명을 보다 상세히 설명한다. 하기 실시예는 본 발명을 설명하기 위한 예시적인 것일 뿐 이에 의해 본 발명의 기술적 사상의 범위가 변경되거나 축소되는 것은 아니다.
Hereinafter, the present invention will be described in more detail by way of examples. The following examples are merely illustrative for the purpose of describing the present invention, and thus the scope of the technical spirit of the present invention is not changed or reduced.
실시예 1: Example 1:
각각 수분 함량 14 ~ 15 %로 건조한 무농약 현미 50 중량%, 3~5 mm 정도로 분쇄한 옥수수 50 중량%를 내부온도가 160 ℃인 압출성형기에 투입하여 수분 함량이 8 중량%인 곡물 압출물을 얻고 이를 조분쇄하여 다음 반죽 제조에 이용하였다.50% by weight of dry pesticide-free brown rice with water content of 14 to 15% and 50% by weight of maize pulverized to 3 to 5 mm were fed into an extruder having an internal temperature of 160 ° C. to obtain a grain extrudates having a water content of 8% by weight. This was roughly ground and used for the next dough preparation.
상기 분쇄된 곡물 압출물 59 중량%, 평균 입자크기 0.5 mm인 산수유 분말 3 중량%, 오디액 0.3 중량%, 오미자액 0.3 중량%, 복분자액 0.4 중량%, 유기농 설탕 30 중량%, 식물성유지 5 중량%, 볶은 소금 2 중량%를 고루 혼합한 반죽조성물 1 kg에 물 40 kg을 첨가하여 25 ℃에서 수분 함량 47 중량%의 반죽을 제조하였다.59% by weight of the crushed grain extrudate, 3% by weight of cornus oil powder having an average particle size of 0.5 mm, 0.3% by weight of mulberry juice, 0.3% by weight of Schizandra chinensis, 0.4% by weight of bokbunja liquid, 30% by weight of organic sugar, 5% of vegetable oil and fat 40 kg of water was added to 1 kg of the dough composition mixed with 2% by weight of% and roasted salt to prepare a dough having a water content of 47% by weight at 25 ° C.
상기 반죽을 롤러 사이의 간격 5 mm의 1차 압축롤러를 통과시키면서 가로, 세로 및 높이가 약 5 mm가 되도록 절단한 펠렛을 제조한 후 펠렛을 2차 압축롤러로 압착하여 두께 1 mm의 얇은 원반형 푸레이크를 성형하였다.After the dough was passed through a primary compression roller with a 5 mm gap between rollers, a pellet was cut to have a width, length, and height of about 5 mm, and the pellet was pressed with a secondary compression roller to form a thin disk having a thickness of 1 mm. The furlake was molded.
상기 성형된 푸레이크는 오븐에서 135 ℃에서 15분 동안 구워 완제품 씨리얼 푸레이크를 제조하였다. 제조된 완제품 씨리얼의 수분 함량은 5.5 중량%이었다.
The molded flakes were baked in an oven at 135 ° C. for 15 minutes to produce a finished cereal flake. The moisture content of the prepared cereals was 5.5% by weight.
실시예 2:Example 2:
실시예 1과 동일하게 씨리얼 푸레이크를 제조하되 산수유 분말 대신 코팅된 산수유 분말을 넣고 완제품 씨리얼 분말을 제조하였다. 코팅된 산수유 분말은 텀블링 장치가 구비된 분무성형기에 넣고 칼슘이온 함유 알긴산 10g을 100 ml에 용해시킨 용액을 약 30초 간격으로 20 ml씩 분무하여 제조하였다. 반죽조성물에 첨가하는 물의 양은 35 kg을 첨가하였고 반죽의 수분함량은 42 중량% 였다. 실시예 1에 비해 적은 양의 물을 사용하고도 펠렛 및 푸레이크 성형에 적합한 반죽을 얻었다. 제조된 완제품 씨리얼의 수분 함량은 4.4 중량%이었다.
In the same manner as in Example 1 to prepare a cereal puree, put the coated cornus powder instead of the cornus powder to prepare a finished cereal powder. Coated cornus oil powder was prepared by spraying a 20 ml of a solution in which 10 g of calcium ion-containing alginic acid was dissolved in 100 ml of a spray molding machine equipped with a tumbling apparatus at intervals of about 30 seconds. The amount of water added to the dough composition was added 35 kg and the moisture content of the dough was 42% by weight. A dough suitable for pellet and furlake molding was obtained even with less water compared to Example 1. The moisture content of the prepared cereals was 4.4% by weight.
실시예 3:Example 3:
실시예 2와 동일하게 씨리얼 푸레이크를 제조하되 2차 압축롤러의 온도를 100 ℃로 한 것만 달리하였다. 완제품 씨리얼 푸레이크의 수분 함량은 3.5 중량% 이었다.As in Example 2, a serial fur flake was prepared, except that the temperature of the secondary compression roller was changed to 100 ° C. The moisture content of the finished cereal puree was 3.5% by weight.
Claims (6)
상기 압출성형된 곡물 압출물을 분쇄하는 단계;
상기 분쇄된 곡물 압출물 및 산수유 분말을 포함하는 반죽조성물에 물을 첨가하면서 반죽하여 수분 함량 35 ~ 45 중량%인 반죽을 제조하는 단계;
상기 반죽물을 1차 압착롤러를 통과시킨 후 절단하여 펠렛을 제조하는 단계;
상기 펠렛을 2차 압착롤러를 통과시켜 푸레이크를 성형하는 단계; 및
상기 성형된 플레이크를 120 ~ 150 ℃에서 5 ~ 20분 굽는 단계;를 포함하는 산수유 함유 씨리얼 푸레이크의 제조방법.
Extruding the whole grain or 2 to 8 mm sized grains having a moisture content of 13 to 16%;
Grinding the extruded grain extrudate;
Preparing a dough having a water content of 35 to 45 wt% by kneading while adding water to the dough composition including the crushed grain extrudates and cornus powder;
Manufacturing the pellet by cutting the dough after passing through the first pressing roller;
Passing the pellets through a secondary pressing roller to form a furlake; And
Baking the molded flakes at 120 ~ 150 ℃ 5 to 20 minutes; manufacturing method of cornus milk-containing cereal flakes comprising a.
The method of claim 1, wherein the spacing of the primary pressing roller is 3 to 8 mm, the spacing of the secondary pressing roller is 0.2 to 2 mm.
The method of claim 1 or 2, wherein the temperature of the secondary pressing roller is 80 ~ 110 ℃.
The method according to claim 1, wherein the average particle size of the cornus oil powder is 0.2 to 1 mm, and 1 to 5 parts by weight is mixed with respect to 100 parts by weight of the dough composition.
5. The method of claim 4, wherein the cornus powder is coated with polysaccharides.
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KR20180078862A (en) | 2016-12-30 | 2018-07-10 | 정대진 | Cereal flakes comprising herbal ingredients and preparing method of a cooked blended cereals for diet using the same |
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KR102560937B1 (en) | 2023-02-23 | 2023-07-31 | (주)라이스텍 | Method for manufactuing of pressed grain and pressd grain manufactured by the same |
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KR100526660B1 (en) | 2003-05-23 | 2005-11-08 | 한국식품연구원 | Method for Manufacturing Flake Employing Barley Bran |
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KR101626324B1 (en) * | 2015-09-22 | 2016-06-01 | 강원대학교산학협력단 | Dough for production of Churros with puffing cereal and Churros therefrom |
KR20180078862A (en) | 2016-12-30 | 2018-07-10 | 정대진 | Cereal flakes comprising herbal ingredients and preparing method of a cooked blended cereals for diet using the same |
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