KR20170022402A - Manufacturing method of oat meal porridge using irradiation technology - Google Patents

Manufacturing method of oat meal porridge using irradiation technology Download PDF

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KR20170022402A
KR20170022402A KR1020150117305A KR20150117305A KR20170022402A KR 20170022402 A KR20170022402 A KR 20170022402A KR 1020150117305 A KR1020150117305 A KR 1020150117305A KR 20150117305 A KR20150117305 A KR 20150117305A KR 20170022402 A KR20170022402 A KR 20170022402A
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extract
mixture
weight
parts
vitamin
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Korean (ko)
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김재경
송범석
박종흠
김동호
박하영
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한국원자력연구원
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    • 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
    • A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
    • 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
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • 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
    • A23V2250/15—Inorganic Compounds
    • A23V2250/156—Mineral combination
    • A23V2250/1592—Iron
    • 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
    • A23V2250/15—Inorganic Compounds
    • A23V2250/156—Mineral combination
    • A23V2250/1642—Zinc

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  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
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  • Pediatric Medicine (AREA)
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Abstract

The present invention provides oatmeal for patients using a radiation technology and a manufacturing method thereof. The manufacturing method includes the following steps: obtaining a primary mixture by mixing, boiling, and cooling oats and water; pulverizing the primary mixture; obtaining a secondary mixture by adding milk and salt into the pulverized mixture, and further adding one selected from the group consisting of steamed sweet potatoes, nuts, fruits, honey, and vegetables; obtaining a tertiary mixture by adding nutrients into the secondary mixture; and boiling, cooling, and packing the tertiary mixture, and then sterilizing the tertiary mixture by irradiation. When the sterilized oatmeal for patients is manufactured using the manufacturing method according to the present invention, nutrition loss and quality reduction due to the irradiation is minimized, and excellent functionality and quality are secured.

Description

Technical Field [0001] The present invention relates to an oat porridge using irradiation technique,

More particularly, the present invention relates to a process for preparing oats and rice bran using radiation irradiation, which comprises mixing 100 parts by weight of oats and 400 parts by weight of water, boiling, cooling and pulverizing, 200 parts by weight of milk And 2 parts by weight of salt, and then mixing and adding any one selected from the group consisting of boiled sweet potatoes, nuts, fruits, honey and vegetables, and then adding the nutrients to the mixture to prepare a mixture. .

Oat is the only whole grain cereal among the top 10 super foods selected by Time magazine in 2002. It is about 12-14% protein, twice the size of brown rice, and is a well-being grain rich in water-soluble beta-glucan and essential amino acids. Oats are often consumed in boiled water or milk. There is a disadvantage in that it does not have a unique texture of oats, such as oat bran, when it is consumed in this form, and there is no product that has a unique texture of oats, such as oat porridge,

Recently, there has been a growing interest in the development of aseptic patients for immunodeficient patients in Korea and abroad. Even the secondary metabolites of food-borne microorganisms and microorganisms that are not harmful to the general public can cause serious symptoms in immunodeficient patients. Only some foods that control microorganisms through processing (retort, retort) are being provided / consumed limitedly. In such immunocompromised patients or immunodeficient patients, sterilized aseptic food should be provided. Generally, in the case of porridge sterilized by retort treatment, the color becomes dark and the taste is deteriorated. There is a drawback that it causes.

Meanwhile, the radiation technology has been recognized for its health and economy in international organizations (FAO, IAEA, WHO, FDA) and advanced countries (WHO, FAO, IAEA) and is currently being used in 230 countries in 39 countries. Radiation technology is a non-heat sterilization technology that can be applied to products that can not be heat-treated and can be processed into products packed completely without cross-contamination. Such radiation irradiation has a strong permeability, so it is possible to sterilize the food without increasing the temperature of the product while the product is packed. However, the radiation treatment at a certain level or more causes a deterioration in the quality of the food due to deterioration of some nutrients and sensory quality Therefore, there is a need for a sterilization method that can minimize such degradation.

Therefore, it is necessary to minimize the destruction of nutrients and quality deterioration due to the sterilization of food through radiation irradiation, and in particular, a balanced nutrition formula for patients with sterilization technology that can increase the safety of food by radiation irradiation is needed.

In order to solve the above problems, the present invention aims to minimize destruction of food nutrients and quality deterioration by sterilization through irradiation, and to produce balanced nutritionally sterilized oat porridge for patients having excellent food stability while improving food safety.

Korean Patent Publication No. 10-2010-0045432 Korean Patent Laid-Open No. 10-2009-0106813

Accordingly, it is an object of the present invention to provide a patient's oat porridge having a nutrient exceeding a balanced nutritive standard value for a patient and having excellent food texture sterilized through irradiation with radiation, and a method for producing the same.

In order to accomplish the above object, the present invention provides a method for producing oats, comprising mixing oats and water, boiling them and cooling them to obtain a first mixture; Pulverizing said primary mixture; Adding milk and salt to the crushed primary mixture, and adding any one selected from the group consisting of boiled sweet potatoes, nuts, fruits, honey and vegetables to obtain a secondary mixture; Adding a nutrient to the secondary mixture to obtain a tertiary mixture; And a step of sterilizing the above-mentioned tertiary mixture by boiling, cooling, packaging, and irradiation with radiation.

In one embodiment of the present invention, in the step of obtaining the primary mixture, oats and water may be prepared by mixing 200 to 600 parts by weight of water with respect to 50 to 150 parts by weight of oats.

In one embodiment of the present invention, the step of obtaining the primary mixture may be performed by boiling at 100 to 120 ° C for 1 to 3 minutes and cooling at 15 to 30 ° C.

In one embodiment of the present invention, the step of pulverizing the primary mixture may be performed by pulverizing for 5 to 10 seconds with a pulverizer so that the particle size is 0.3 cm or more.

According to an embodiment of the present invention, in the step of obtaining the secondary mixture, 300-500 parts by weight of boiled sweet potato is added, 50-150 parts by weight when nuts are added, 100 to 300 parts by weight. When honey is added, 50 to 150 parts by weight are added. When vegetables are added, 100 to 300 parts by weight may be added.

In one embodiment of the present invention, the milk may be added in an amount of 150 to 250 parts by weight in the step of obtaining the secondary mixture.

In one embodiment of the present invention, in the step of obtaining the secondary mixture, the salt may be added in an amount of 0.5 to 4 parts by weight.

In one embodiment of the present invention, in the step of obtaining the tertiary mixture, iron, zinc, vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin C, vitamin D, vitamin E and folic acid may be added as nutrients .

In one embodiment of the present invention, the tertiary mixture may be boiled at 100 to 120 ° C for 1 to 3 minutes, cooled at 70 to -20 ° C and vacuum packed.

In one embodiment of the present invention, the irradiation may be irradiation of gamma rays, X-rays, or electron beams at an irradiation dose of 1 to 10 kGy.

In one embodiment of the present invention, the functional ingredient may be added to the tertiary mixture as a functional ingredient, such as a blueberry extract, a roots extract, a lotus fruit extract, an astringent roots extract, anchovy extract, red ginseng extract, green tea extract, mugwort extract, Wherein at least one functional ingredient selected from the group consisting of a mushroom extract, a mulberry leaf extract, a soybean fermented extract, a ginger extract, a gardenia extract, a turmeric extract, an oder extract, a bramble extract, an aronia extract, 10 parts by weight may be further added.

The present invention also provides an oat porridge for a patient produced by the method according to the present invention.

When preparing the porridge by the manufacturing method according to the present invention, sterilized oat porridge for patients having excellent sensuality and quality can be manufactured with minimized nutrition loss and quality deterioration due to irradiation.

1, Sterilized treatment, radiation treatment, and pressure treatment, respectively.
Fig. 2 is a photograph showing the particle size of oats at 0.3 cm or less, 0.3 to 0.5 cm, and 0.5 cm or more.

The present invention is characterized by providing a method for producing oat porridge for patients having superior sensuality and quality by using nutrients in order to minimize the nutritional loss and quality deterioration due to irradiation, using oats and irradiation to prepare patient's porridge .

Oat is the only whole grain cereal among the top 10 super foods selected by Time magazine in 2002. It is about 12-14% protein, twice the size of brown rice, and is a well-being grain rich in water-soluble beta-glucan and essential amino acids. Oats are often consumed in the form of boiled and boiled in water or milk, and when consumed in this form, there is a disadvantage in that they do not have a distinctive texture of oats, There is no product that has a unique oat texture.

Dehydrated grains are heated with water to make them very soft and have high digestibility. It is a food made of harmony of cereals and other ingredients, which are the main ingredients of the dead, and it can be used for various purposes according to the sub-materials, and is used for various purposes such as star gourmet, therapeutic food, substitute meal,

Recently, the interest in the development of aseptic patients for immunodeficient patients has been increasing in domestic and abroad, and many patients are using porridge. The aseptic patient formula can cause serious symptoms in immunodeficiency patients even though the food-derived microorganisms and the secondary metabolites of microorganisms that are not harmful to the general public can cause severe symptoms. Some foods that control the microorganisms through the retort This is limited / provided. In such immunocompromised patients or immunodeficient patients, sterilized aseptic food should be provided. Generally, in the case of porridge sterilized by retort treatment, the color becomes dark and the taste is deteriorated. There is a drawback that it causes.

Meanwhile, the radiation technology has been recognized for its health and economy in international organizations (FAO, IAEA, WHO, FDA) and advanced countries (WHO, FAO, IAEA) and is currently being used in 230 countries in 39 countries. Radiation technology is a non-heat sterilization technology that can be applied to products that can not be heat-treated and can be processed into products packed completely without cross-contamination. Such radiation irradiation has a strong permeability, so it is possible to sterilize the food without increasing the temperature of the product while the product is packed. However, the radiation treatment at a certain level or more causes a deterioration in the quality of the food due to deterioration of some nutrients and sensory quality Therefore, there is a need for a sterilization method that can minimize such degradation.

Therefore, in the present invention, an oat porridge for oven-sterilized patients is prepared. The method of manufacturing porridge according to the present invention is a method for manufacturing porridge which minimizes nutrient destruction and quality deterioration due to irradiation with sterilization, Boiling and cooling to obtain a primary mixture; Pulverizing said primary mixture; Adding milk and salt to the crushed primary mixture, and adding any one selected from the group consisting of boiled sweet potatoes, nuts, fruits, honey and vegetables to obtain a secondary mixture; Adding a nutrient to the secondary mixture to obtain a tertiary mixture; And sterilizing the tertiary mixture by boiling, cooling, packaging and irradiating the same.

Hereinafter, the method for manufacturing oat porridge for a patient according to the present invention will be described in more detail as follows.

Step 1: Materials to be cleaned and cut by pre-treatment

The materials used in the present invention are oat (Lotte Mart), water, sweet potato (Lotte Mart), milk (Lotte Mart), salt, nutrient (provided with Eom regeneration), and the oats and sweet potatoes are thoroughly cleaned and prepared. The washed oats are sieved to remove water, and the sweet potatoes are ready to boil until they are backed.

Step 2: mixing the materials to obtain a mixture

In order to prepare oat porridge for the patient of the present invention, the present invention was used to prepare a first mixture, a second mixture and a third mixture. The first mixture was prepared by mixing 200 to 600 parts by weight of water with 50 to 150 parts by weight of oats and water, boiling at 100 to 120 ° C for 1 to 3 minutes, cooling at 15 to 30 ° C, 150 to 250 parts by weight of milk, 0.5 to 4 parts by weight of salt, and 300 to 500 parts by weight of boiled sweet potato were added to the mixture to prepare a mixture of 2 And a tertiary mixture was prepared by adding 0.2 parts by weight of iron, zinc, vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin C, vitamin D, vitamin E and folic acid as nutrients to the secondary mixture .

Step 3: Irradiation Sterilization Step

The tertiary mixture prepared for the preparation of the patient's oat porridge of the present invention was boiled at 100 to 120 ° C for 1 to 3 minutes, cooled at -70 to -20 ° C, packed in a vacuum, irradiated with gamma rays, X- To 10 kGy, and completed the oat porridge for the patient.

The present inventors have confirmed through experiments that the microbial growth, the sensory evaluation and the nutritional composition evaluation of oat porridge according to the irradiation dose were evaluated in order to evaluate the suitability of the oat porridge made by the above steps for the patient.

According to one embodiment of the present invention, in order to analyze the microorganism of oat porridge and the sterilization state according to the dose of irradiation, samples immediately after gamma irradiation were cultured using a medium, and the total number of microorganisms was examined. As a result, It was confirmed that no microorganism was observed (see Experimental Example 3 and Table 3).

According to one embodiment of the present invention, in order to analyze the nutrient composition of oat porridge according to the dose of irradiation, the control (non-nutrient addition and irradiation), non-sterilization treatment (nutrient addition and radiation non-treatment), radiation treatment 4kGy) and pressurized treatment (nutrient addition and pressurization at 121 ℃ for 15 min). As a result, it was found that when the nutrient was not added, the patient's balanced nutrition formula could not be satisfied. When pressurized, zinc, vitamin A and vitamin C It was confirmed that the destruction of nutrients was worse than that of irradiation (see Experimental Example 2 and Table 4).

The present inventors also evaluated the overall acceptability according to the packaging method, the cooling temperature during the irradiation, and the sensory evaluation according to the size of the pulverized particles in order to determine the optimal conditions for the production of oat bran for patients.

According to one embodiment of the present invention, the evaluation of the functionality according to the packing method of oat porridge produced by the method of the present invention showed that the vacuum packaging exhibited a better preference than the pouch packaging (Experimental Example 4 and Table 5).

According to one embodiment of the present invention, the functionalities according to the packing method of oat porridge according to the cooling temperature change in the irradiation of the radiation prepared by the method of the present invention were evaluated. As a result, (See Experimental Example 5 and Table 6). ≪ tb > < TABLE >

According to one embodiment of the present invention, the oat porridge according to the present invention was evaluated for the functionality of oat porridge according to the size of the oat crumbs of the oat porridge for the patient, and as a result, the primary mixture was pulverized to a particle size of 0.3 to 0.5 cm And 5 to 10 seconds of pulverization, the oat puddle-specific texture of the oat was alive and the viscosity was analyzed to be 6.3 ± 0.48, confirming the conditions for producing oat porridge having the highest sensibility 6 and Table 8).

Also, the oat-dead functional ingredient prepared by the method of the present invention may be added in an amount of 1 to 10 parts by weight based on 100 parts by weight of oats, and the term " functional ingredient " For example, the extracts of blueberry, mulberry leaf extract, mulberry leaf extract, soybean fermented extract, ginger extract, gardenia extract, kelp extract, kelp extract, Corn oil extract, turmeric extract, Audi extract, bramble extract, aronia extract, mussel extract and squid ink. However, the present invention is not limited thereto.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are for further illustrating the present invention, and the scope of the present invention is not limited to these examples.

≪ Example 1 >

Oat porridge  Produce

400 parts by weight of water was mixed with 100 parts by weight of oats, and the mixture was boiled at 100 DEG C for 1 minute and then cooled to room temperature to obtain a primary mixture. 400 parts by weight of boiled sweet potato, 200 parts by weight of milk and 2 parts by weight of salt were added to the pulverized primary mixture and mixed to prepare a secondary mixture A mixture was obtained. To the secondary mixture, nutrients were mixed at a blending ratio (parts by weight) of Table 2 and 0.2 parts by weight to obtain a tertiary mixture (see Tables 1 and 2).

Nutritional Constraints for Balanced Nutrition for Patients Raw material Nutrition standards for patients Protein (g) 27.5 Calcium (mg) 350 Iron (mg) 6 Zinc (mg) 4.25 Vitamin A (ug RE) 350 Vitamin B1 (mg) 0.6 Vitamin B2 (mg) 0.7 Vitamin B6 (mg) 0.75 Vitamin C (mg) 50 Vitamin D (ug) 2.5 Vitamin E (mg, α-TE) 5.5 Niacin (mg, NE) 7.5 Folic acid (ug) 200

The nutrient composition ratio of the present invention for producing oat porridge Raw material Formulation ratio (%) iron 0.001129 zinc 0.000799 Vitamin A (ug) 0.000658 Vitamin B1 (mg) 0.000113 Vitamin B6 (mg) 0.000141 Vitamin C (mg) 0.014108 Vitamin D (ug) 0.000188 Vitamin E (mg, a-TE) 0.002069 Folic acid (ug) 0.000038 Sum 100.000000

The tertiary mixture was boiled at 100 ° C for 1 minute, cooled at room temperature, packed in a vacuum, rapidly frozen at a temperature of -20 ° C or -70 ° C, and then subjected to gamma irradiation with ice or dry ice Irradiated by irradiation dose and sterilized.

<Experimental Example 1>

Microbiological analysis of irradiated oats

As in Example 1, to analyze the microorganism of oat porridge according to the dose of gamma irradiation and to analyze the sterilization condition, the sample was inoculated immediately after the gamma-ray treatment in Plate Count Agar (Difco, USA) and cultured at 37 ° C for 48 hours The colonies were counted and the total number of microorganisms was confirmed.

In order to confirm whether or not the oat bran was completely sterilized, the sealed oat porridge was incubated at 37 ° C for 2 weeks and then inoculated with Thioglycollate Broth (Sigma, USA) and incubated at 37 ° C for 48 hours. The number of microorganisms and the sterilization rate of oat porridge according to the dose of gamma irradiation were analyzed, and the results are shown in Table 3.

Analysis of Microbial Growth of Oat Bran by Gamma Irradiation Irradiation dose (kGy) Total number of microorganisms (Log CFU / g) Sterilization 0 4.7 ± 0.11 + 2) 2 3.1 ± 0.15 + 4 ND 1) - 3) 6 ND - 8 ND - 10 ND - Values are mean ± standard deviation (n = 5).
1) Not detected within the detection limit <10 1 CFU / g.
2) Bacterial growth was detected (positive).
3) Bacterial growth was not detected (negative).

As shown in Table 3, the total number of microorganisms was 4.7 ± 0.11 log CFU / g and 3.1 ± 0.15 log CFU / g, respectively, in the non-irradiated gamma-irradiated and 2 kGy irradiated specimens.

Microbial growth experiments were carried out to confirm sterilization, and all of them were negative except gamma - irradiated and gamma - irradiated 2kGy irradiated specimens.

Therefore, it was confirmed that the irradiation dose of gamma ray for sterilization of oat porridge is sufficient to be 4 kGy or more (see Table 3).

<Experimental Example 2>

Nutritional analysis of oat porridge by nutrient addition

In order to analyze the nutritional components of the oat porridge sterilized by the gamma ray of the present invention, the control (non-nutrient addition and irradiation), non-sterilization treatment (nutrient addition and radiation non-treatment), radiation treatment 4kGy) and pressure treatment (nutrient addition and 121 ℃, 15 min pressure treatment).

As a result, when the nutrient was not added, the patient's balanced nutrition formula could not be satisfied. When the pressure was applied, the destruction of nutrients such as zinc, vitamin A and vitamin C was found to be worse than the irradiation.

Nutritional component analysis of gamma-ray (4kGy) sterilized and pressurized sterilized oats Raw material division Control
(Nutrient-free and radiation treatment) Non-sterile treatment
(Nutrient addition and radiation non-treatment) Gamma ray treatment
(Nutrient addition and 4kGy) Pressure treatment
(Nutrient addition and 121 ° C, 15 min) Calories (kcal / 100g) 94.1 89.9 89.8 93.0 Crude protein (g) 31.9 28.0 28.0 27.5 Calcium (mg) 548.2 519.7 519.7 519.7 Iron (mg) 5.3 18.8 22.6 21.1 Zinc (mg) Non-detection 4.35 4.38 3.45 Vitamin A (ug RE) 169.7 751.1 498.3 428.9 Vitamin B1 (mg) 0.4 1.3 1.0 1.0 Vitamin B2 (mg) 0.7 1.0 0.9 1.0 Vitamin B6 (mg) Non-detection 1.6 1.4 1.4 Vitamin C (mg) 8.0 89.1 57.2 48.3 Vitamin D (ug) Non-detection 3.2 4.0 3.8 Vitamin E (mg, α-TE) 3.4 12.9 13.6 11.4 Niacin (mg 15 13.8 13.3 13.4 Folic acid (ug) 420.1 865.7 716.1 776.9

<Experimental Example 3>

Sensory Evaluation of Sterilized Oat Bran by Gamma Irradiation

The sensory quality of sterilized oat porridge according to the gamma irradiation dose treatment of the present invention was analyzed and shown in Table 5.

Sensory quality analysis of gamma-sterilized oat porridge Dose
(kGy) Attributes color incense flavor Texture Odor Comprehensive likelihood 0 6.3 ± 0.76 6.1 ± 1.07 6.3 ± 0.95 6.1 ± 0.90 1.0 ± 0.01 6.6 ± 0.79 2 6.1 ± 0.69 6.1 ± 0.69 5.6 ± 1.51 5.7 ± 1.50 1.3 ± 0.49 6.3 ± 1.11 4 6.3 ± 0.76 5.9 ± 0.69 5.4 ± 1.40 5.3 ± 1.25 1.4 ± 0.53 5.7 ± 1.11 6 6.1 ± 0.90 5.1 ± 0.69 4.9 ± 1.57 4.7 ± 1.11 1.9 ± 0.69 4.7 ± 1.11 8 5.7 ± 0.76 4.6 ± 1.13 4.0 ± 1.53 4.4 ± 1.27 2.4 ± 1.13 4.0 ± 1.29 10 5.9 ± 0.90 3.9 ± 1.68 2.7 ± 0.95 3.9 ± 1.68 3.0 ± 1.29 2.9 ± 1.07

In Table 5, the values of the respective sensory test items for the gamma irradiation-untreated control and the gamma-ray irradiation were calculated by dividing the total number of the panel by the number of panels and then rounded off to the second decimal place. .

<Experimental Example 4>

Evaluation of change of oat porridge sensory quality of the present invention by packaging method

As a result of evaluation of the sensory quality according to the packaging method of oat porridge produced by the manufacturing method of the present invention, it was confirmed that the vacuum packaging was more favorable than the pouch packaging. It was confirmed that when irradiated with gamma rays after removing oxygen by vacuum packaging, generation of radials produced by gamma irradiation is inhibited, thereby preventing rancidity of oat porridge and thus improving the sensory quality change (see Table 6).

How to Pack Comprehensive likelihood Embroidery packing 5.7 ± 1.11 Vacuum packaging 6.1 ± 0.87

<Experimental Example 5>

Changes in Sensory Quality of Radiation Irradiated with Temperature

The sensory quality of oat porridge according to the cooling temperature was evaluated during the irradiation of oat porridge gamma ray produced by the manufacturing method of the present invention. As a result, it was confirmed that when the composition was cooled at -70 ° C. and then subjected to irradiation with gamma rays under dry ice filling conditions, it was found to have the most excellent functionality. It is considered that when the gamma irradiation is performed after controlling the moisture by controlling the temperature, the generation of radicals generated by the gamma irradiation is inhibited, thereby preventing the rancidity of the oat porridge and thus improving the sensory quality change (see Table 7).

Freezing temperature Irradiation conditions Comprehensive likelihood Room temperature Room temperature 5.7 ± 1.11 Frozen (-20 ° C) Ice filling 6.0 ± 0.91 Frozen (-70 ° C) Dry ice filling 6.4 ± 0.74

<Experimental Example 6>

Evaluation of Sensitivity according to Particle Size of Mixture

In order to determine the optimal particle size condition for oat porridge production of the present invention, the optimum particle size and its functionality of the first mixture for preparing oat porridge prepared in Example 1 were pulverized for more than 10 seconds to obtain 0.3 cm, and the oat was crushed for 5 to 10 seconds to obtain oat with a particle size of 0.3 to 0.5 cm and crushed to 5 seconds or less to obtain oat having a particle size of 0.5 cm or more. As a result of evaluation of the sensory quality according to the particle size of oats, it was confirmed that the texture was the best when the particle size was 0.3 cm or more.

Particle size Texture Comprehensive likelihood 0.3cm or less 4.2 ± 0.36 5.7 ± 1.11 0.3 to 0.5 cm 6.3 ± 0.48 6.5 ± 0.82 0.5cm or more 6.5 ± 0.21 6.6 ± 0.55

< Example  2>

The Oat porridge  Produce

To prepare oat porridge of the present invention, oat porridge was prepared in the same manner as in Example 1 except that 100 parts by weight of nuts were used instead of sweet potatoes and the weight ratios shown in the table below were used.

ingredient Content (% by weight) oat 100 water 400 nuts 100 milk 200 Salt 2 nutrient 0.2 Sum 802.2

< Example  3>

The Oat porridge  Produce

To prepare oat porridge of the present invention, oat porridge was prepared in the same manner as in Example 1 except that 200 parts by weight of fruit was used instead of sweet potato, and the weight ratio was shown in the table below.

ingredient Content (% by weight) oat 100 water 400 fruit 200 milk 200 Salt 2 nutrient 0.2 Sum 902.2

< Example  4>

The Oat porridge  Produce

To prepare oat porridge of the present invention, oat porridge was prepared by the method of Example 1, except that 100 parts by weight of honey was used instead of sweet potatoes, and the weight ratio was shown in the table below.

ingredient Content (% by weight) oat 100 water 400 honey 100 milk 200 Salt 2 nutrient 0.2 Sum 802.2

< Example  5>

The Oat porridge  Produce

To prepare oat porridge of the present invention, oat porridge was prepared in the same manner as in Example 1 except that 200 parts by weight of vegetables such as onion, broccoli, carrot, paprika or kale were used instead of sweet potatoes in the weight ratios shown in the following table.

ingredient Content (% by weight) oat 100 water 400 vegetable 200 milk 200 Salt 2 nutrient 0.2 Sum 902.2

< Example  6>

Functional components ( Blueberries  Extract) was added Oat porridge  Produce

To the third mixture prepared in Example 1, 10 parts by weight of blueberry extract, which is a functional ingredient, was added to 100 parts by weight of oats, and 10 parts by weight of blueberry extract was added before irradiation. C or -70 &lt; 0 &gt; C, and sterilized by irradiating gamma rays with ice or dry ice frozen water.

< Example  7>

Added functional ingredients (cold extract) Oat porridge  Produce

Sterilized oat porridge, which was sterilized by gamma irradiation, was prepared in the same manner as in Example 6, except that the cold extract was used instead of the blueberry extract as a functional ingredient.

< Example  8>

Added functional ingredients (malt extract) Oat porridge  Produce

Sterilized oat porridge, which was sterilized by gamma irradiation, was prepared in the same manner as in Example 6, except that the extract of Mulberry was used instead of the extract of blueberry as a functional ingredient.

< Example  9>

Functional ingredients (lotus extract extract) added Oat porridge  Produce

Sterilized oat porridge, which was sterilized by gamma rays, was prepared in the same manner as in Example 6, except that the lotus fruit extract was used instead of the blueberry extract as a functional ingredient.

< Example  10>

Functional components ( Chunmun Dong  Root extract) Oat porridge  Produce

Sterilized oat porridge, which was sterilized by gamma irradiation, was prepared in the same manner as in Example 6 except that the extract of Chunmunmun Root was used as a functional ingredient instead of the extract of blueberry.

< Example  11>

Added functional ingredients (anchovy extract) Oat porridge  Produce

Sterilized oat porridge, sterilized by gamma irradiation, was prepared in the same manner as in Example 6, except that the anchovy extract was used instead of the blueberry extract as a functional ingredient.

< Example  12>

Added functional ingredients (red ginseng extract) Oat porridge  Produce

Sterilized oat porridge, which was sterilized by gamma irradiation, was prepared in the same manner as in Example 6, except that the extract of red ginseng was used instead of the extract of blueberry as a functional ingredient.

< Example  13>

Added functional ingredients (green tea extract) Oat porridge  Produce

Sterilized oat porridge, which was sterilized by gamma irradiation, was prepared in the same manner as in Example 6, except that the green tea extract was used instead of the blueberry extract as a functional ingredient.

< Example  14>

Added functional ingredient (mugwort extract) Oat porridge  Produce

Sterilized oat porridge, which was sterilized by gamma irradiation, was prepared in the same manner as in Example 6, except that the mugwort extract was used instead of the blueberry extract as a functional ingredient.

< Example  15>

Added functional ingredients (kelp extract) Oat porridge  Produce

Sterilized oat porridge, which was sterilized by gamma irradiation, was prepared in the same manner as in Example 6, except that the sea tangle extract was used instead of the blueberry extract as a functional ingredient.

< Example  16>

Added functional ingredient (extract of gooseberry) Oat porridge  Produce

Sterilized oat porridge, which was sterilized by gamma irradiation, was prepared in the same manner as in Example 6, except that the extract of Persimmon extract was used instead of the extract of blueberry as a functional ingredient.

< Example  17>

Functional components ( Hinoki  Extract) was added Oat porridge  Produce

Sterilized oat porridge, sterilized by gamma irradiation, was prepared in the same manner as in Example 6, except that the extract of Hovenia dulcis was used as a functional ingredient instead of the extract of blueberry.

< Example  18>

Added functional ingredient (mulberry leaf extract) Oat porridge  Produce

Sterilized oat porridge, which was sterilized by gamma irradiation, was prepared in the same manner as in Example 6 except that the mulberry leaf extract was used instead of the blueberry extract as a functional ingredient.

< Example  20>

Functional ingredient (Soybean Fermentation product ) Added Oat porridge  Produce

Sterilized oat porridge, which was sterilized by gamma irradiation, was prepared in the same manner as in Example 6, except that soybean fermentation was used instead of the blueberry extract as a functional ingredient.

< Example  21>

Functional ingredients (Gugija extract) added Oat porridge  Produce

Sterilized oat porridge, which was sterilized by gamma irradiation, was prepared in the same manner as in Example 6, except that gujie extract was used instead of the blueberry extract as a functional ingredient.

< Example  22>

Added functional ingredients (gardenia extract) Oat porridge  Produce

Sterilized oat porridge, which was sterilized by gamma irradiation, was prepared in the same manner as in Example 6, except that a gardenia extract was used instead of the blueberry extract as a functional ingredient.

< Example  23>

Functional components ( curcuma  Extract) was added Oat porridge  Produce

Sterilized oat porridge, which was sterilized by gamma irradiation, was prepared in the same manner as in Example 6 except that the extract of turmeric was used instead of the extract of blueberry as a functional ingredient.

< Example  24>

Added functional ingredients (Audi extract) Oat porridge  Produce

Sterilized oat porridge, which was sterilized by gamma irradiation, was prepared in the same manner as in Example 6, except that Audi extract was used instead of the blueberry extract as a functional ingredient.

< Example  25>

Added functional ingredient (bokbunja extract) Oat porridge  Produce

Sterilized oat porridge, sterilized by gamma rays, was prepared in the same manner as in Example 6, except that the berry extract was used instead of the blueberry extract as a functional ingredient.

< Example  26>

Functional components ( Aronia  Extract) was added Oat porridge  Produce

Sterilized oat porridge, sterilized by gamma irradiation, was prepared in the same manner as in Example 6, except that the extract of Aronia was used instead of the extract of blueberry as a functional ingredient.

< Example  27>

Added functional ingredient (mussel extract) Oat porridge  Produce

Sterilized oat porridge, which was sterilized by gamma irradiation, was prepared in the same manner as in Example 6, except that the mussel extract solution was used instead of the blueberry extract as a functional ingredient.

< Example  28>

Added functional ingredients (squid ink) Oat porridge  Produce

Sterilized oat porridge, sterilized by gamma irradiation, was prepared in the same manner as in Example 6 except that squid ink was used instead of the blueberry extract as a functional ingredient.

The present invention has been described with reference to the preferred embodiments. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is defined by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.

Claims (12)

Mixing oats and water, boiling and cooling to obtain a primary mixture;
Pulverizing said primary mixture;
Adding milk and salt to the crushed primary mixture, and adding any one selected from the group consisting of boiled sweet potatoes, nuts, fruits, honey and vegetables to obtain a secondary mixture;
Adding a nutrient to the secondary mixture to obtain a tertiary mixture;
And a step of sterilizing the third mixture by boiling, cooling, packaging, and irradiation with radiation. The method according to claim 1,
Wherein the oat and water in the step of obtaining the primary mixture are prepared by mixing 200 to 600 parts by weight of water with respect to 50 to 150 parts by weight of oats. The method according to claim 1,
Wherein the step of obtaining the primary mixture comprises boiling at 100 to 120 ° C for 1 to 3 minutes and cooling at 15 to 30 ° C. The method according to claim 1,
Wherein the step of pulverizing the primary mixture comprises pulverizing the pulp with a pulverizer for 5 to 10 seconds so that the particle size is 0.3 cm or more. The method according to claim 1,
In the step of obtaining the secondary mixture, 300 to 500 parts by weight of boiled sweet potato is added, 50 to 150 parts by weight of nuts are added, 100 to 300 parts by weight of fruit is added, Is added in an amount of 50 to 150 parts by weight, and when added with 100 to 300 parts by weight of vegetable oil. The method according to claim 1,
Wherein the milk is added in an amount of 150 to 250 parts by weight in the step of obtaining the secondary mixture. The method according to claim 1,
Wherein the salt is added in an amount of 0.5 to 4 parts by weight in the step of obtaining the secondary mixture. The method according to claim 1,
Wherein the nutrient is iron, zinc, vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin C, vitamin D, vitamin E and folic acid in the step of obtaining the tertiary mixture. The method according to claim 1,
Wherein the third mixture is boiled at 100 to 120 ° C for 1 to 3 minutes, cooled at 70 to -20 ° C and vacuum packed. The method according to claim 1,
Wherein the irradiation with the radiation is performed by irradiating the radiation of gamma ray, X-ray or electron beam with an irradiation dose of 1 to 10 kGy. The method according to claim 1,
The above-mentioned tertiary mixture contains a functional ingredient such as a blueberry extract, a mulberry extract, a lotus fruit extract, anchovy extract, anchovy extract, red ginseng extract, green tea extract, mugwort extract, kelp extract, Further adding 1 to 10 parts by weight of at least one functional ingredient selected from the group consisting of ginger extract, gardenia extract, turmeric extract, Audie extract, bramble extract, aronia extract, mussel extract and cuttlefish oil on the basis of 100 parts by weight of oats &Lt; / RTI &gt; 11. A patient's oat porridge produced by the method of any one of claims 1 to 11.
KR1020150117305A 2015-08-20 2015-08-20 Manufacturing method of oat meal porridge using irradiation technology KR20170022402A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108576590A (en) * 2018-04-25 2018-09-28 福建亿达食品有限公司 The formula and its manufacture craft of one main laminaria sowens
KR20190019248A (en) 2017-08-16 2019-02-27 (주)에코맘의 산골이유식 농업회사법인 Soup with immune-enhancing effects comprising sulfur containing brown rice and mealworm as its effective component
KR20230139942A (en) 2022-03-28 2023-10-06 주식회사 에코맘의산골이유식 농업회사법인 Porridge manufacturing method using high-protein food

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20090106813A (en) 2008-04-07 2009-10-12 한국원자력연구원 A manufacturing method of nutrient-bar usable in space environment using irradiation technology
KR20100045432A (en) 2010-04-14 2010-05-03 한국원자력연구원 A Manufacturing method of nutrient―bar usable in space environment using irradiation technology

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20090106813A (en) 2008-04-07 2009-10-12 한국원자력연구원 A manufacturing method of nutrient-bar usable in space environment using irradiation technology
KR20100045432A (en) 2010-04-14 2010-05-03 한국원자력연구원 A Manufacturing method of nutrient―bar usable in space environment using irradiation technology

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20190019248A (en) 2017-08-16 2019-02-27 (주)에코맘의 산골이유식 농업회사법인 Soup with immune-enhancing effects comprising sulfur containing brown rice and mealworm as its effective component
CN108576590A (en) * 2018-04-25 2018-09-28 福建亿达食品有限公司 The formula and its manufacture craft of one main laminaria sowens
KR20230139942A (en) 2022-03-28 2023-10-06 주식회사 에코맘의산골이유식 농업회사법인 Porridge manufacturing method using high-protein food

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