KR20150131443A - Mixing cereals block and method for manufacturing of the same - Google Patents

Abstract

The present invention relates to a method for manufacturing a mixed grain block, which comprises: micronizing raw or pre-gelatinized mixed grains such as unpolished rice, glutinous rice, barley, sorghum, soybean, black-bean, etc; mixing the micronized powder with pullulan and alcohol; forming the same into blocks having a predetermined size; and drying the same. If a consumer cooks rice by mixing the mixed grain block of the present invention with white rice, the mixed grain block is dispersed into micronized powder and mixed with the white rice; the characteristics of the mixed grain, having rough and hard textures, are balanced; and the consumer can take rice mixed with nutrients of the mixed rice. Therefore, the mixed grain block of the present invention eliminates a problem of avoiding the mixed grain having rough and hard textures, thereby enhancing preference by children, and promoting intestinal absorption of old people.

Description

[0002] Mixed cereal block and method for manufacturing same [0002]

The present invention relates to a mixed granulated block and a method for producing the granulated block, and more particularly to a method for producing a mixed granulated powder and a method for producing the same, The present invention relates to a mixed granular block and a method for producing the granular block.

Korean people have traditionally used rice such as white rice and barley as their stocks and mixed them with rice, maize, and buckwheat. In recent years, however, as the diet has become westernized, the stocks in the center of rice have changed, Or processed foods, the adverse effects such as obesity, hyperlipidemia and the like are increasing.

In recent years, the importance of the grains has been emphasized as the interest in healthy eating has been increased. However, unlike the soft and moist texture of white rice, brown rice, barley, and soybean, the texture of rusty, Have a problem that they can not digest the mixed cereal grains consumed because of the weakness of the chewing ability of chewing the cereal grains due to vulnerable teeth.

Accordingly, various techniques for improving palatability of grains have been developed and applied for a patent for improving the above problems. Patent Literature 1 discloses a method of finely grinding brown rice and mixing it with rice flour and mixing it with a small amount of water enough to contain moisture to prepare rice cake using a heating pot, However, the above-mentioned methods of manufacturing the rice cake are required to press the mixed rice cake at a high temperature due to the high temperature during the production of the rice cake. Therefore, There is a possibility that various nutrients contained therein may be carbonized and lost. Moreover, there is a problem in that when the nurungji is consumed, the nurungjee does not boil well and the hard texture remains or the nurungjee is boiled too much to feel no texture.

In Patent Document 3, a mixture of brown rice and gravy is mixed, and then a dietary fiber-reinforced fraction, functional ingredients such as levan and milk protein are added and mixed, and the mixture is subjected to molding, drying and cutting processes to produce an opponent, There is known a method of manufacturing a hot rice cereal mixed with functional rice gruel through a baking process using a baking process. However, the above-mentioned rice cereal mixed rice hot cereal is a substitute food of rice, which is a stock, and is a processed food to be eaten in warm water or warm milk It is characterized by having texture.

Accordingly, the inventors of the present invention have completed the present invention by developing a food which is able to consume mixed grains containing various nutrients while feeling a soft, moist texture such as white rice when eating rice.

Patent Document 1: Korean Patent Registration No. 10-0199517 (Method of Manufacturing Nurungji Using Brown rice and Grain) Patent Document 2: Korean Patent Registration No. 10-0529823 (method of making a rice cake) Patent Document 3: Korean Patent Registration No. 10-12003267 (Method and Composition of Functional Brown Rice Mixed Granulated Hot Cereal with Noodle Type)

Unlike the processed foods known from the above-mentioned prior art documents, the present invention is based on the fact that unlike the processed foods known in the above-mentioned patent publications, mixed cereal grains such as brown rice, glutinous rice, barley, Wherein the mixed granule block is dispersed in a large quantity when the rice is mixed by mixing the mixed granule block formed by mixing the alcohol with the rice flour and mixing the rice flour with the rice flour and coating the rice flour to form a smooth and moist texture. And to provide an image processing apparatus.

Therefore, in the present invention, the mixed granule block prepared by the above method is mixed with white rice, and when the rice is cooked, the micronized mixed rice flour is coated on the white rice while being mixed with the rice white, so that only the soft and moist texture of white rice is felt Another object of the present invention is to provide a mixed granular block characterized in that it has an effect of enhancing palatability to a child and promoting digestion and absorption in an elderly person by eliminating a repulsive phenomenon of coarse and hard granulated food because it can eat rice.

The present invention relates to a granular powder mixture preparation step (P200) for preparing a granular powder mixture by mixing granular powders prepared from fine powders, wherein the granular granulation step (P100) A mixed granulated dough preparation step (P300) for preparing a mixed gravy dough by mixing a powder mixture with a fluoran mixed liquor solution in a kneader; (P400) a step of putting the mixed gravy dough into a mold and shaping the mixed gravy dough into a mixed granular block shape (P400); a drying and cooling step (P500) of drying and cooling the mixed granular block in a dryer A method of manufacturing a mixed granular block is proposed.

Further, the present invention provides a mixed grains block which is manufactured by the above method as another means for solving the problems.

In the present invention, the grain is selected from at least one group selected from the group consisting of barley, brown rice, soybean, glutinous rice, wheat, barley, sorghum,

In the granulation undifferentiation step (P100), the granules are pulverized into particles having a size of 1,000 meshes using an air flow mill,

In the mixed gruel dough production step (P300), the dough is mixed with the mixture of the granular powder mixture (65-75 wt%) and the pullulan mixed alcohol solution (25-35 wt%) for 25-35 minutes,

The pullulan solution was prepared by mixing 0.5 to 1.0% by weight of pullulan and 99.0 to 99.5% by weight of purified water. The solution was prepared by mixing 25 to 35% by weight of pullulan solution and 65 to 75% And the alcohol solution is a mixture of 85 to 95% by weight of ethanol and 5 to 15% by weight of purified water

In the drying and cooling step (P500), drying and cooling are performed by drying the mixed granulated block in a dryer at 70 to 80 DEG C and then drying for 3.5 to 4.5 hours.

Accordingly, the present invention relates to a process for producing a rice cake by mixing mixed grains with rice bran and dispersing the mixed bran block in an ultra-fine pulverized state to mix with the rice bran, thereby making it possible to offset the characteristics of the grain having rough and hard texture, Because it is possible to eat rice mixed nutritional ingredients of grains, it eliminates the evasion phenomenon of grains with rough and hard texture, which enhances palatability to children and promotes digestion absorption in the elderly.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process block diagram illustrating a process for fabricating a mixed grained block according to a preferred embodiment of the present invention. FIG.
2 is a photograph of a mixture of wheat flour according to a preferred embodiment of the present invention.
FIG. 3 is a photograph of a mixed grains block formed using a mixture of the grain powder of FIG. 2; FIG.
FIG. 4 is a photograph showing the rice prepared by mixing mixed grains and white rice according to the method of Example 3. FIG.
FIG. 5 is a photograph of rice prepared by mixing mixed grains and white rice according to the method of Comparative Example 4. FIG.

Hereinafter, the preferred embodiments of the present invention will be described in detail. In the detailed description, the construction and operation of the general grained foods manufacturing industry can be easily understood by those skilled in the art.

As shown in FIG. 1, the method for producing a mixed granule block according to a preferred embodiment of the present invention includes: a grain refinement step (P100) of producing granules by using an air stream type mill to form fine granules; (P300) for preparing a mixed gravy dough by mixing a fluoran mixed liquor solution in the kneader powder mixture in a kneader to prepare a granulated powder mixture to be mixed to produce a granulated powder mixture; (P400) of mixing the granulated dough into a mold and shaping it into a mixed granular block shape (P400); a drying and cooling step (P500) of drying and cooling the mixed granular block in a dryer do.

The grains used in the present invention may be selected from the group consisting of barley, brown rice, soybean, glutinous rice, wheat, barley, sorghum, blood, millet, sorghum, corn, buckwheat, rye, oats, .

Since the above-mentioned grains contain various kinds of nutrients according to the characteristics of the respective grains and have unique flavors and aromas according to the constituents of the respective grains, the rice cooked by mixing with white rice is good in taste, Contrary to soft and moist texture, there is a problem that children and elderly people are avoided because of the problem of having a rough and hard grain texture.

In order to overcome such problems, the present invention provides a method for improving microbial health by reducing microalgae such as brown rice, glutinous rice, barley, crude, sorghum, soybean, The mixed granulated block, which is formed by mixing the flour and the alcohol in the mixed flour, is mixed with the rice flour at the time of cooking, and the rice flour is dispersed, and the mixed flour block is dispersed in a gypsum and coated with white rice, so that a smooth and moist feeling is felt. Problems can be solved.

Hereinafter, each step of the method for producing the mixed grains block according to the present invention will be described in detail below.

In the granulation undifferentiation step (P100), the grains are put into an air-flow mill to mill the grains to a size of 1,000 meshes. The air stream type pulverizer used in the present invention is a pulverizer that pulverizes particles of grains by colliding with each other by an air stream or by colliding with the inner wall surface of the pulverizer, Mixed coarse powder particles having a size of 1,000 mesh suitable for the present invention are selected and used.

In addition, when the size of the powdery granules used in the present invention is less than the size of the powdery granules defined above, the effect according to the present invention is increased, but the granulated powdery granules have a small size, When the size of the mixed granulated powder exceeds the powder particle size defined above, the size of the powder particle is large, and there is a possibility that the texture of lychee and hard granule appears.

In the step of preparing the granulated powder mixture (P200), the granulated powder mixture is prepared from the group consisting of barley, brown rice, soybean, glutinous rice, wheat, barley, sorghum, blood, millet, sorghum, corn, buckwheat, rye, oats, One or more of them may be selected and mixed according to the demand of the user or the consumer.

2, which is a drawing attached to the present invention, shows a mixture of corn flour mixed with 40 parts by weight of black rice, 20 parts by weight of brown rice, 20 parts by weight of barley, 10 parts by weight of buckwheat, 5 parts by weight of crude oil and 5 parts by weight of corn Although the photograph shows that the powdery mixture of the granulated powder is light brown, the mixture of the granulated powder is not necessarily limited to the color described above, but its form can be changed according to the kind and mixing ratio of the mixed granulated powder.

In the mixed gypsum dough producing step (P300), it is preferable that the dough is mixed with the mixture of the granulated powder mixture (65-75 wt%) and the pullulan mixed solution (25-35 wt%) for 25-35 minutes. When the mixing amount of the fluoran mixed liquor solution is less than the range of the mixing ratio defined above, there is a possibility that the mixing amount of the fluoran mixed liquor solution is insufficient compared to the amount of the lumpy powder mixture, When the mixing amount of the mixed alcohol solution is more than the mixing ratio defined above, the mixing amount of the fluoran mixed alcohol solution is excessively added compared to the amount of the granular powder mixture to make the dough too thin, (P400).

On the other hand, the fluoran mixed liquor solution used in the present invention is a solution obtained by mixing 25 to 35% by weight of pullulan solution and 65 to 75% by weight of a liquor solution.

The pullulan solution is a solution of 0.5-1.0% by weight of pullulan and 99.0-99.5% by weight of purified water. The pullulan is used for improving adhesion and improving texture, and pullulan is a solution of maltotriose It is a kind of α-glucan composed of α-1,4 or α-1,6 bonds as basic units.

Also, the alcohol solution used in the present invention is a solution obtained by mixing 85 to 95% by weight of ethanol and 5 to 15% by weight of purified water, and the ethanol serves to lower the viscosity of the polysaccharide pullulan solution.

In the present invention, when the mixed amount of the pullulan solution and the spirit solution is out of the range defined above, when the pullulan solution is mixed in a small amount, the adhesive strength of the mixed granular block formed is weak, There is a risk of breakage. When the pullulan solution is mixed excessively, the adhesive strength of the mixed granular block formed becomes too strong, so that the mixed granular block formed when the rice is mixed with the white rice may not be easily released . In addition, when a small amount of the alcohol solution is mixed, the viscosity of the fluoran mixture alcohol solution may increase and the dough of the mixed granule powder may not be mixed properly. When the alcohol solution is mixed excessively, the viscosity of the fluulan mixture alcohol solution is lowered There is a fear that the pullulan is not sufficiently adhered to the mixed grains.

In the present invention, the mixing ratio of puruan or ethanol to purified water is limited as described above, but is limited so as to be suitable for use according to the needs of the manufacturer.

In the mixed granulation block molding step P400, the mixed granulated dough is molded into a mixed granular block shape by applying pressure to the mold. The size of the granules is in the range of 35 to 45 x 25 to 35 x 3 to 10 A mixed gravy dough is put into a mold having a rectangular parallelepiped shape having a size of mm and a pressure is applied to form a mixed grains block.

In this case, the size of the granular block is limited to a size suitable for mixing with white rice while cooking using white rice, but the size of the grain block is not necessarily limited to the above-mentioned size but can be adjusted to an appropriate size.

The mixed granule block prepared by the above-mentioned mixed granulation block forming step (P400) is dried at 70 ~ 80 ° C in the drying and cooling step (P500), dried for 3.5 ~ 4.5 hours, . If the drying condition is less than the drying condition defined above, the mixed granular block may not be sufficiently dried. If the drying condition exceeds the defined drying condition, the inner moisture of the mixed granular block The surface roughness of the mixed granule block is severely generated due to rapid evaporation, so that penetration of moisture from the outside is prevented, and the stability is lowered.

3, which is a drawing attached to the present invention, is a photograph of a mixed granular block formed by using the granular powder mixture of FIG. 2, and the granular powder mixture shown in FIG. 2 is light- When the mixture is molded and then heated in a drier, the mixed granular block receives heat and becomes dark brown. The mixed granule block is not necessarily limited to the above color, and its form can be changed according to the type and mixing ratio of the mixed granules.

As described above, the mixed granulated block according to the present invention manufactured through the steps as described above is mixed with rice bran to make rice, water is poured into the rice bran, and when the mixed bran block is added, It is possible to eat rice while eating rice, so that it can eat rice. Therefore, by avoiding the avoidance of coarse and hard texture, it enhances palatability to children and promotes digestion and absorption in elderly people. .

Hereinafter, a method for producing a mixed grains block according to the present invention will be described in detail with reference to the following examples. However, the present invention is not limited to the following examples.

1. Manufacture of mixed granule blocks

(Example 1)

Mixed coarse powders were prepared by using air stream type mills, respectively, and then mixed coarse powders having a size of 1,000 mesh were selected.

40 parts by weight of black rice, 20 parts by weight of brown rice, 20 parts by weight of barley, 10 parts by weight of buckwheat, 5 parts by weight of crude oil and 5 parts by weight of sorghum were mixed. Then, the mixed gravy dough was prepared by mixing 65 to 75% by weight of the granular powder mixture and 25 to 35% by weight of the fluoran mixed liquor solution to prepare a mixed gravy dough having a size of 30 × 30 × 5 mm The mixture was dried at 70 to 80 ° C, dried for 3.5 to 4.5 hours, and then cooled to room temperature to prepare a mixed granulated block. Granule blocks were prepared.

The fluoran mixture solution used in the above is a mixture of 25-35% by weight of the pullulan solution and 65-75% by weight of the solution, and the pullulan solution contains 0.5-1.0% by weight of pullulan and 99.0-99.5% by weight of purified water, And a solution of 85 to 95% by weight of ethanol and 5 to 15% by weight of purified water was used as the alcohol solution.

(Example 2)

Mixed coarse powders were prepared by using air stream type mills, respectively, and then mixed coarse powders having a size of 1,000 mesh were selected.

40 parts by weight of black rice, 20 parts by weight of brown rice, 20 parts by weight of barley, 10 parts by weight of buckwheat, 5 parts by weight of crude oil and 5 parts by weight of sorghum were mixed. Then, the mixed gravy dough was prepared by mixing 65 to 75% by weight of the granular powder mixture and 25 to 35% by weight of the fluoran mixed liquor solution to prepare a mixed gravy dough having a size of 30 × 30 × 5 mm The mixture was dried at 70 to 80 ° C, dried for 3.5 to 4.5 hours, and then cooled to room temperature to prepare a mixed granulated block. Granule blocks were prepared

The fluoran mixture solution used in the above is a mixture of 25-35% by weight of the pullulan solution and 65-75% by weight of the solution, and the pullulan solution contains 0.5-1.0% by weight of pullulan and 99.0-99.5% by weight of purified water, And a solution of 85 to 95% by weight of ethanol and 5 to 15% by weight of purified water was used as the alcohol solution.

(Comparative Example 1)

A mixed granular block was prepared in the same manner as in Example 1, except that a solution of 0.1% by weight of pullulan and 99.5% by weight of purified water was used as the pullulan solution used in the pullulan mixed juice solution.

2. Cooking rice mixed with mixed grains

(Example 3)

45 weight% of mixed grains obtained by mixing 10 weight parts of the mixed granule block of Example 1 and 90 weight parts of white rice called 1 hour water were mixed with 55 weight% of water to prepare rice.

FIG. 4A is a photograph showing a state in which a mixed granule block is dispersed in water to form a light brown state when the mixed granule block of Example 1 is put into water, and FIG. 4B is a photograph This is a photograph of a mixture of white rice flour mixed with a mixture of white rice flour and a light brown color.

(Example 4)

45% by weight of the mixed cereal mixed with 10% by weight of the mixed cerebellum block of Example 2 and 90% by weight of white rice called 1-hour water was mixed with 55% by weight of water to prepare rice.

(Comparative Example 2)

45 weight% of mixed grains obtained by mixing 10 weight parts of the mixed granule block of Comparative Example 1 and 90 weight parts of white rice called 1 hour water were mixed with 55 weight% of water to prepare rice.

(Comparative Example 3)

10 parts by weight of non-pulverized mixed grains and 90 parts by weight of white rice were mixed, and 40% by weight of mixed grains called water for 1.5 hours were mixed with 60% by weight of water to prepare rice. The mixed grains were mixed with 40 parts by weight of black rice, 20 parts by weight of brown rice, 20 parts by weight of barley, 10 parts by weight of buckwheat, 5 parts by weight of crude oil and 5 parts by weight of water.

5, which is a drawing attached to the present invention, is a photograph in which rice mixed with a mixture of rice grains and white rice of Comparative Example 3 is mixed.

3. Evaluation of Mixed Grain Blocks

The results of evaluating the shape retentive force of the mixed granular block with respect to the mixed granular block prepared by the methods of Examples 1 and 2 and Comparative Example 1 were as shown in Table 1 below, It was confirmed that the mixed block of Comparative Example 1, which was used for the fluoran mixed alcohol solution having a low concentration of pullulan, was easily broken although the granule block maintained its original shape.

division Example 1 Example 2 Comparative Example 1 Block shape retention Mixed Grain Blocks
Not damaged Mixed Grain Blocks
Not damaged Mixed Grain Blocks
Broken * Retention force test: Mixed granule blocks were placed on the floor, and 20g weight was dropped from the mixed granule blocks at a height of 20cm. The mixed granule blocks were visually observed and evaluated.

4. Sensory evaluation of rice cooked with mixed grains

The results of the sensory evaluation on the appearance, flavor, texture, and turnability of rice were examined by selecting 10 healthy male and female male of rice mixed with the grains of Examples 3 and 4 and Comparative Examples 2 and 3, Table 2 shows the results.

division Example Comparative Example 3 4 2 3 Exterior 10 10 10 8 incense 10 10 10 10 Texture 10 10 10 6 Turnover 10 10 10 4 * Assessment Methods
- Appearance: Visually evaluate the appearance of rice.
- Incense: Evaluating the smell of rice
- texture: evaluating the feeling of chewing while chewing rice
- Turnover: After chewing rice, the degree of burden felt in the throat when swallowing is assessed as tactile.
* Score calculation
The scores obtained by averaging the sum of 20 sensory scores were rounded off to the nearest decimal point.
* Evaluation standard
Very good (10 points), slightly good (8 points), average (5 points), slightly poor (3 points), very bad (1 point)

According to the contents of the above Table 2, the evaluation results of the sensory evaluation on the appearance, flavor, texture and turnover of the rice were superior to those of the Comparative Examples 3 and 4 and Comparative Example 3, respectively.

In the case of Comparative Example 2, on the other hand, the evaluation results of the sensory evaluation on the appearance, flavor, texture and turnability of rice were all equal to those of Examples 3 and 4, but as shown in Table 1 It was confirmed that the mixed granule block used in Example 2 was a mixed granule block of Comparative Example 1 and had a problem in distribution because the block shape retention force was weaker than the mixed granule blocks of Examples 1 and 2. [

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it should be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention as defined in the appended claims. As will be appreciated by those of ordinary skill in the art.

Claims (7)

A granulation step (P100) in which the granules are prepared as a fine powder by an air stream mill,
A granulated powder mixture preparation step (P200) in which the granulated powder prepared from the fine powder is mixed to produce a granulated powder mixture;
(P300) for preparing a mixed gravy dough by mixing the pullulan mixed liquor solution with the grain powder mixture in a kneader;
(P400) for mixing the mixed gravy dough into a mold and shaping it into a mixed granular block shape;
A drying and cooling step (P500) of drying and cooling the mixed granular block in a dryer;
Wherein the step of forming the composite fine-grained block comprises the steps of:
The method according to claim 1,
Wherein the grain is selected from at least one selected from the group consisting of barley, brown rice, soybean, glutinous rice, wheat, barley, millet, blood, millet, sorghum, corn, buckwheat, rye, oats, ≪ / RTI >
The method according to claim 1,
Wherein the granules are pulverized into particles having a size of 1,000 meshes using an air-flow mill in the grain refinement step (P100).
The method according to claim 1,
In the mixed granulated dough preparation step (P300), the fluoran mixed liquor solution is a mixture of 25-35% by weight of the pullulan solution and 65-75% by weight of the liquor solution,
The pullulan solution is a solution of 0.5-1.0% by weight of pullulan and 99.0-99.5% by weight of purified water,
Wherein the alcohol solution is a mixture of 85 to 95% by weight of ethanol and 5 to 15% by weight of purified water.
The method according to claim 1,
In the mixed granulated dough preparation step (P300), the kneaded mixture is prepared by mixing 65 to 75% by weight of the granulated powder mixture and 25 to 35% by weight of the pullulan mixed alcohol solution, and mixing for 25 to 35 minutes .
The method according to claim 1,
Wherein the drying and cooling in the drying and cooling step (P500) is performed by drying the mixed granulated block in a dryer at 70 to 80 DEG C and then drying it for 3.5 to 4.5 hours.
A mixed grained block, characterized in that it is produced by the method of any one of claims 1 to 6.

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