KR20150090317A - Health functional food having granule shape and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a functional food having a rice granule shape and a manufacturing method thereof and, specifically, to a manufacturing method of a functional food with a rice granule shape comprising fine powder of Eastern prickly pear, peanut sprouts, barley, and brown rice by an extruder, and a functional food with a rice granule shape manufactured thereby. A manufacturing method of a functional food with a rice granule shape and a functional food with a rice granule shape manufactured thereby of the present invention has a nutritional value having Eastern prickly pear, peanut sprouts, barley, and brown rice as main ingredients, which does not visually represent resistance in the case of manufacturing the same as a baby food, or soup or rice gruel for a patient by having the shape same as a rice granule.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a functional food of rice flour and a method of producing the same. BACKGROUND ART < RTI ID = 0.0 >

The present invention relates to a functional food having a rice grain shape and a method for producing the functional food. The present invention relates to a method for producing a functional food of rice-like shape using an extruder for a ginseng cultivating muscle, a tiller mill, a peanut sprout, a barley and a brown rice powder, ≪ / RTI >

Recently, according to social demands for well-being, there is an increasing tendency to avoid foods containing large amounts of instant foods or animal fat ingredients, and various health functional foods using grains and vegetables are attracting attention as an alternative.

The health functional foods using these grains and vegetables are mainly produced in powder form or liquid form, and powder form is inconvenient for handling and ingestion, and in case of liquid form, the volume becomes big and the shelf life is shortened .

On the other hand, the baby formula and the patient formula are mainly made of porridge or mimetic form, and are made by adding various kinds of grains or vegetables at a certain ratio to the main ingredient of rice. Although the porridge or mint produced in this way spreads, since it is basically made of rice as a main ingredient, it can stimulate the appetite visually by keeping the shape of the rice grains in general, but there is a nutritional limitation in that the main ingredient is rice.

KR 10-2012-0134956 A KR 10-2002-0082533 A

DISCLOSURE Technical Problem The present invention has been made in order to solve the problems of the prior art as described above, and a problem to be solved by the present invention is to provide a method for producing a rice flour, The present invention is intended to provide a health functional food having functionality and sensibility to all people including a baby formula and a patient formula and a manufacturing method thereof.

In order to solve the above-mentioned problems, the present invention provides a method of producing a ginseng root, comprising: (S1) pulverizing a wild ginseng root, a ginseng root, a peanut sprout, a barley and a brown rice; (S2) adding water and kneading; (S3) into an extruder to form a rice ball shape; And (S4) drying through a dryer. The present invention also provides a method of manufacturing a rice-like functional food.

The step (S3) is preferably a high-temperature extrusion molding method at 80 to 130 ° C.

It is preferable that drying in the step (S4) is performed by hot air drying after drying with hot air.

The hot air drying is preferably performed at a temperature of 40 to 60 ° C.

The present invention also provides a rice-like functional food characterized by being produced by the above-described production method of the present invention.

The process for preparing the functional food of rice-like shape of the present invention and the functional food of the rice-like shape produced therefrom are nutritionally valuable by making the main ingredients of the millet, the peanut sprout, the barley and the brown rice, It is advantageous to satisfy all the preferences of the people because it does not show any sense of rejection visually even when it is made into a porridge or a mushroom including a baby meal or a patient meal.

Fig. 1 is a flow chart showing a process for producing a rice-like functional food of the present invention.
Fig. 2 shows an extrusion molding machine used for producing the rice-shaped functional food of the present invention.

Hereinafter, the present invention will be described in detail.

The inventors of the present invention have found that, in order to solve the nutritional problem of the conventional rice-based formula and the nutritional problem of the patient formula, it is possible to produce a functional food having a shape like rice- Development.

Accordingly, the present invention relates to a method for producing a ginseng root, comprising the steps of: (S1) pulverizing a wild ginseng root, a ginseng root, a peanut sprout, a barley and a brown rice; (S2) adding water and kneading; (S3) into an extruder to form a rice ball shape; And (S4) drying through a dryer. The present invention also provides a method of manufacturing a rice-like functional food.

The wild ginseng culture root used in the present invention can be used by purchasing commercially available wild ginseng culture root, and there is no particular limitation on the kind.

Opuntia ficus is a Korean native cactus, also known as a palm cactus, and is a perennial plant that does not freeze and die in freezing at minus 20 ℃, unlike cacti and common cacti in Cheju Island. It is a plant with a strong weakness because it does not need to use herbicides or chemical fertilizers such as pesticides because it does not die by insect pests. So, the flavonoid, which is an antioxidative substance, is more abundant than any other plant group. It is known that it has excellent efficacy in anti-aging, anti-cancer and immunity enhancement against various adult diseases. In addition, dietary fiber, vitamin C, calcium, minerals and amino acids, complex polysaccharides and various nutrients important to the human body are contained and are widely used as health food. In the present invention, only the stem or the fruit may be used, or both the stem and the fruit may be used.

The peanut sprouts used in the present invention are obtained in the process of germinating peanut crops as buds. Peanuts are the South American Andean country of origin, rich in fat and protein, and rich in vitamins and minerals. As these peanuts germinate into buds, their fat and calories are lowered and vitamin C, which is not found in peanuts, is produced. In addition, a large amount of anti-cancer longevity substance called Resveratol is present in trace amounts in peanuts. In addition, aspartic acid is 9 times more than bean sprouts, so it is also effective in eliminating hangovers. In Korea, peanut sprouts can be cultivated and consumed by consumers such as bean sprouts and host herbs, or resveratrol components of peanut sprouts can be extracted and applied to various fields of application.

The barley used in the present invention is rich in various vitamins, inorganic components and essential amino acids, which are likely to be lacking in the diet, and it is known that rice and barley can be mixed with nutrients in a balanced manner. Barley contains 7.2 times as much rice as rice, and plays a beneficial role in the human body. In particular, soluble fiber which plays an important role in metabolism physiology contains 7.4 times of rice and 3.7 times of wheat, . In addition, the soluble dietary fiber promotes the synthesis of vitamin B6 and pantothenic acid, which contribute to skin nutrition by making good aerobic bacteria propagate well, while inhibiting the growth of harmful anaerobic bacteria to reduce toxin production, It absorbs and excretes carcinogens such as fatty acids, cholesterol, heavy metals, and nitrosamines, and thus plays a role in suppressing the incidence of colorectal cancer. In addition, barley is a crop that is highly available as a health food, enhancing the stamina and improving the resistance to stress.

The brown rice used in the present invention contains a large amount of various nutrients such as vegetable fiber and various enzymes and minerals, thereby increasing the resistance to diseases, preventing oxidation of blood, and making alkaline blood, thereby preventing aging and enhancing intestinal function It is widely known that it is a useful food. One reference material that demonstrates the superiority of textiles contained in brown rice is the unreformed membrane bag report. However, in spite of the outstanding efficacy of brown rice, we are using white rice as a stock, which is the report of dietary fiber, as a stock, because there is a false prejudice that pesticides will remain in white rice compared to brown rice, , And in the case of brown rice, it is not softly chewed and licked, and it is not fit to taste. In order to utilize the high nutritional value of the brown rice, the present invention uses the brown rice powder as a powder, and mixes it with the above-mentioned milky water, peanut sprouts and barley.

The above-described wild ginseng root, tiller millet, peanut sprout, barley and brown rice are subjected to a pulverization process before being put into an extruder. The ginseng cultivating roots, tsunami seeds, and peanut sprouts are dried and boiled in a freeze-dried freeze-drying method to improve the functionality of the useful ingredients. Although the mixing ratio of the above components is not particularly limited, it is preferable to mix 1 kg of millet seeds, 500 g of peanut buds, 50 g of wild ginseng root, and 1 kg of barley in 7.45 kg of brown rice in terms of nutritional aspects and easiness of manufacturing process.

The powdered components are kneaded with water before extrusion. The amount of water to be added is preferably 0.5 to 1.8 kg per 10 kg of the mixed powder. When the content of water is less than 0.5 kg, the dough is not properly formed and there is a problem in molding. When the content is more than 1.8 kg, it is difficult to form the rice-like shape in the extrusion molding machine.

The mixed powder of water and kneaded is put into an extrusion molding machine, and after the expansion process, it is shaped into a rice grain shape. The extrusion molding of the present invention can be carried out by any of high-temperature extrusion molding and low-temperature extrusion molding, but it is preferable to apply a high-temperature extrusion molding method in order to obtain a shaped rice-shaped molding having a constant shape.

The extrusion temperature in the high temperature extrusion molding method is preferably 80 to 130 ° C. If the temperature is lower than 80 ° C., the dough may not be sufficiently expanded. If the temperature is higher than 130 ° C., .

The extruder for high-temperature extrusion molding used in the present invention is as shown in Fig. 2, and there is no limitation on the kind of extruder used for producing a conventional expanded product of a grain. The present invention further includes a step of cutting the extruded extrudate so as to have a predetermined grain shape. A known method can be used for the method of cutting the extrudate into a uniform shape.

The extruded rice-shaped shaped body is subjected to a drying process to control the moisture content. The present invention is characterized in that a proper moisture content is maintained while maintaining the shape of a molded body and hot air drying and cold air drying are successively performed in order to maintain excellent flavor of the functional food to be produced.

The hot air drying is preferably carried out at a temperature of 40 to 60 ° C. If the temperature is lower than 40 ° C., the moisture of the molding can not be properly removed. If the temperature is higher than 60 ° C., There is a problem that the powder is broken or powder is generated.

The cold air drying is a process for maintaining the flavor of the molded article. If the moisture content of the molded body is controlled by hot air drying, the body can retain the unique flavor of the molded body through the subsequent cold air drying, and the shape and flavor can be maintained even if stored for a long period of time. The cold wind may be performed by passing wind adjusted at 5 to 15 ° C.

The rice-like functional food prepared according to the above method has a shape similar to that of rice, so that it is possible to reduce the sense of rejection of infants and patients, and is particularly useful for nutritional supplementation of patients.

Accordingly, the present invention provides a rice-like functional food characterized by being produced by the above-described production method of the present invention.

The functional food is suitable for nutritional supplementation of infants, especially patients, and can be ingested as porridge, rice or rice, and can be easily ingested by adding to water, milk or beverage.

Hereinafter, the present invention will be described in more detail with reference to specific examples.

[Example]

Example

The stem and fruit, the wild ginseng cultivar, peanut sprout, barley and brown rice were lyophilized and powdered. 1 kg of pulverized perennial plant, 500 g of peanut sprout, 50 g of wild ginseng root, 1 kg of barley and 7.45 kg of brown rice were mixed and 1.8 kg of water was added and kneaded for 5 minutes with a food kneader. The kneaded product was introduced into the extruder shown in Fig. 2, and the temperature of the extruder was maintained at 100 占 폚 to prepare a rice-shaped shaped product. The molded product was dried with hot air at 50 캜 and then dried with cold air at 15 캜 to produce a rice-shaped shaped product.

Comparative Example 1

Shaped egg-shaped shaped body was prepared in the same manner as in Example except that 2 kg of millet was mixed.

Comparative Example 2

A rice-shaped shaped body was produced in the same manner as in Example except for mixing 10 kg of brown rice.

Comparative Example 3

A shaped rice shaped body was produced in the same manner as in Example except that 1.5 kg of water was added and kneaded.

Comparative Example 4

And 2 kg of water were added and kneaded, a rice-like shaped body was produced in the same manner as in Example.

Comparative Example 5

A shaped rice shaped body was produced in the same manner as in Example except that the extrusion molding temperature was maintained at 70 캜.

Comparative Example 6

A shaped rice shaped body was produced in the same manner as in Example except that the extrusion molding temperature was maintained at 150 캜.

Comparative Example 7

A rice-shaped shaped body was produced in the same manner as in Example except that the cold air drying was not performed.

Experimental Example

The rice-shaped shaped bodies prepared from the above Examples and Comparative Examples 1 to 7 were evaluated by 1 to 5 points by the following items by a panel composed of 50 persons, and the results are shown in Table 1 below.

Appearance of molded body Color of molded body Texture of molded body Preference after die manufacturing Preference for putting in milk Overall likelihood Example 4.7 4.6 4.7 4.8 4.6 4.7 Comparative Example 1 4.6 4.7 3.4 3.7 3.2 3.8 Comparative Example 2 4.6 4.6 3.8 4.0 3.6 3.5 Comparative Example 3 3.2 3.9 4.2 4.0 4.1 3.9 Comparative Example 4 3.1 4.0 3.9 3.8 4.1 3.7 Comparative Example 5 3.8 3.9 3.5 3.4 3.5 3.6 Comparative Example 6 3.5 3.7 3.6 3.6 3.5 3.7 Comparative Example 7 4.5 3.9 3.5 3.8 3.6 3.8

As shown in Table 1, the molded articles according to the present invention were superior to those of Comparative Examples 1 to 7 in terms of appearance, color, texture, and taste.

On the other hand, in Comparative Example 1, the content of the millet was increased and the appearance and color of the molded product were not problematic. However, the product was found to be significantly poor in texture and taste. In Comparative Example 2, In the case of Comparative Examples 3 and 4, the water content of the kneaded product was lowered or increased, and the appearance, color, texture and texture of the molded product were evaluated. In the case of Comparative Example 5 and Comparative Example 6, the extrusion molding temperature was lowered or increased, which was generally low in appearance, color, texture, and taste of the molded article. In Comparative Example 7, The appearance of the molded article was good, but the color, texture and taste were very poor The confirmed.

Claims (5)

A method of making a functional food of the shape of a rice ball characterized by comprising the steps of:
(S1) powdering the wild ginseng cultivar, millet, peanut sprout, barley and brown rice;
(S2) adding water and kneading;
(S3) into an extruder to form a rice ball shape; And
(S4) drying through a dryer.
The method according to claim 1,
Wherein the step (S3) is a high-temperature extrusion molding method at 80 to 130 ° C.
The method according to claim 1,
Wherein drying in step (S4) is performed by hot air drying after drying with hot air.
The method of claim 3,
Wherein the hot air drying is performed at a temperature of 40 to 60 ° C.
A rice-like functional food characterized by being produced by the method according to any one of claims 1 to 4.

Images