KR20170119622A - substitute Food and a method of manufacturing - Google Patents

Abstract

The present invention relates to the production of a substitute whole grain whole grain food, and a method for preparing a whole grain substitute food having a fullness as a substitute food for a single meal by mixing an alphalized whole grain with a grain mixed powder.
The present invention is produced by mixing whole grain rice, whole grain cereals, sesame seeds and black sesame seeds which have been alpha-blended with grain powder, and adding oligosaccharide powder and crystalline fructose. The raw material to be mixed with the above-mentioned alpha-whole grain substitute food is a mixture of 20 to 40 parts by weight of whole grain brown rice, 10 to 20 parts by weight of whole grain rice, 5 to 15 parts by weight of sesame seeds, And 50 to 60 parts by weight of black soybean flour are mixed in 100 parts by weight of the grain flour, wherein 40 to 55 parts by weight of brown rice glutinous rice, 40 to 55 parts by weight of brown rice flour, 30 to 50 parts by weight of black rice, 30 to 40 parts by weight of black rice, 30 to 40 parts by weight of corn, 15 to 25 parts by weight of yulmu and 5 to 15 parts by weight of amaranthin in powder form.

Description

&Quot; Substitute food and a method of manufacturing "

The present invention relates to the production of substitute wholegrain cereals, and more specifically to a process for preparing a wholegrain cereal, which comprises the steps of: Alphaizing brown rice, sorghum, sesame seeds and black sesame seeds in the form of whole grain and mixing them with barley flour, brown rice flour, The present invention relates to a method for producing a whole grain substitute food which can be used as a substitute food for one meal.

As the number of single-person households has recently increased, more than 5 million single-family households have been in the market. As a result, the morning substitute market, which can be easily eaten at home, is on the rise. . 38.4% of workers do not eat breakfast because it is unnecessary for a single person to eat traditional breakfast in busy daily life.

The present invention provides a morning substitute food that can bring about the effect of breakfast in any time anywhere in time, in accordance with the rhythm of modern people like this, and the substitute whole food of whole grain of the present invention of the present invention can be water or drink It is about whole grains substitute food that can be poured and shaken and simple to eat.

Korean Patent Publication No. 10-0460321 discloses a method of preparing a substitute food that can be taken as a substitute for a meal by processing rice, wherein a grain containing the well-washed rice, To 10% by weight of the mixture, and mixing the mixture with 1% to 10% by weight of the extract of Lycopersicon esculenta during the steaming of the mixture, and then drying and pulverizing the mixture. .

In contrast to the present invention, the present invention has a technical feature of mixing donggulle and yugunpyu, and it can be understood that the invention has a remarkable difference in technical composition from the use of alpha-grains as in the present invention.

Korean Patent Laid-Open Publication No. 2012-0119177 relates to a method for manufacturing a black bean powder, and the composition comprises a washing process, a steam process, a drying process, a roasting process and a pulverizing process. In the roasting process, Rice, black beans, black sesame, barley, brown rice, peanut, sesame, wormwood, perilla, seaweed, kelp, spinach, carrots, potatoes, sweet potatoes, cabbage And apples are blended at a certain ratio to prepare a flour.

This is not only a significant difference from the technical construction of the present invention in which the composition is alpha -formed at a temperature of 160 to 170 캜, but also has a completely different structure from that of the whole grain material of the present invention.

Korean Patent Publication No. 10-1174024 discloses a method for producing ground rice powder by roasting brown rice, white rice, whole wheat, black rice, white rice, glutinous rice and millet, respectively, and then subjecting it to extrusion under specific temperature and pressure conditions , And a technique for alpha-starching the starch twice by the roasting and extrusion process. However, in the present invention, the brown rice, white rice, whole wheat, black rice, white rice, glutinous rice and sorghum are respectively roasted at a temperature of 280-320 ° C for 40-80 minutes and then extruded at a temperature of 180-270 ° C and a pressure of 180-260 bar And the technical structure of the present invention is completely different from that of the present invention.

Patent Registration No. 10-0460321 (B1) Published Patent Application No. 2012-0119177 (A) Japanese Patent Application Laid-Open No. 10-1174024 (B1)

The present invention relates to a substitute food which can be substituted for a meal, and it is intended to provide a substitute food in which a whole grain of alpha is mixed with a grain powder and put in a pouch so that water or a drink can be conveniently substituted for a single meal The purpose.

For another purpose, the present invention provides a feeling of eating because the whole grain in the mouth is chewed like a meal when the substitute food is mixed by mixing the whole grain by alpha-converting the brown rice, sorghum, sesame and black sesame .

It is also another object of the present invention to provide a method for producing a substitute food by using a variety of grain flour such as cereal such as barley, brown rice, black soybean, glutinous rice, white rice, black rice, sorghum, yulmu and amaranth do.

And a pouch for containing a substitute food for whole grains is provided with a straight groove on one side and a protruding portion which is inserted in a straight groove on the other side and the water or the drink is mixed with the pouch containing the whole grain substitute food So that water can be shaken while being sealed so as not to leak.

In order to achieve the above object, the alphasized whole grains substitute food of the present invention is prepared by mixing whole grains mixed with brown rice, sorghum, sesame and black sesame seeds.

The raw materials to be mixed with the whole grain substitute food include 20 to 40 parts by weight of whole grain brown rice, 10 to 20 parts by weight of whole grain rice, 5 to 15 parts by weight of sesame seeds, 5 to 15 parts by weight of black sesame seeds, Parts by weight, and the oligosaccharide powder and fructose are added thereto.

The grain mixed powder is prepared by mixing 70 to 90 parts by weight of brown rice flour and 50 to 60 parts by weight of black soybean flour into 100 parts by weight of barley flour and mixing 40 to 55 parts by weight of brown rice, 30 to 50 parts by weight of black rice, 30 to 40 parts by weight of black rice, 30 to 40 parts by weight, 15 to 25 parts by weight of yulmu and 5 to 15 parts by weight of amaranth in powder form.

The present invention can be easily digested by using an alphanumerous whole grain, and can be substituted for a single meal by improving the nutrition, taste and flavor of the substitute food. It is also easy to use because it combines alpha whole grain with grain flour and can be poured in a pouch that can be easily shaken and poured with water.

In addition, with the increase of 1 ~ 2 households, the number of single-family households has increased to more than 5 million, and the market for substitute food is increasing day by day. In this substitute market, consumers, including one or two households, So that it can be conveniently used.

And, the substitute food using the wholeized whole grain of the present invention is provided in a pouch, and when the pouch is filled with water and sealed, it is not leaked, so that it can be easily mixed with water or beverage easily.

Fig. 1 is a photograph of a food substitute of wholegrain of the present invention and its product. Fig.

Hereinafter, a method for preparing a substitute whole grain whole grain according to the present invention will be described.

Usually rice starch contains 20% of amylose and 80% of amylopectin, and glutinous rice is almost amylopectin. Starch is a substance made of glucose, and a carbohydrate having 10 or more monosaccharides such as glucose is collectively called a polysaccharide. A polysaccharide is a homopolysaccharide composed of one kind of sugar and a heteropoly It is divided into saccharide. Therefore, starch consisting of amylose and amylopectin is a type of heteropolysaccharide. Starch is a chain of glucose linked, but some of its chains are mixed with irregularly arranged parts that are very regularly arranged by hydrogen bonding. The regular part is in a crystalline state, and this part is called 'micelle'. The water molecules can not penetrate the micelles because the crystals are very organized. The starch with such a micelle structure is beta starch. Beta starch does not dissolve in water and precipitates. In contrast, starch that does not have a micelle structure is called alpha starch.

When it is in the state of beta starch, it is hardly digested by the action of digestive enzymes because of its micellar structure. However, when the beta starch is heated, a gap is formed in the micellar structure and water molecules are intruded, and the micellar structure gradually collapses. This is called digestion of starch. Further heating causes the micelles to be completely loosened and the amylose and amylopectin to become monomolecules, surrounded by many water molecules. This state is alpha starch.

Therefore, the alpha starch is in a state in which the hydrogen bond between the glucose is broken and the molecule becomes smaller or the intermolecular space is opened. In this state, the micelle structure is loosened and loosened, so that it is easily affected by digestive enzymes. That is, heat cooking methods such as frying and baking foods containing starch directly change beta starch to alpha starch. However, starch converted to alpha also returns to its original beta starch when it cools down with moisture.

When the grain is heated at a temperature of 160 ° C or more, the β starch is heated, so it should not be heated to a temperature of 160 ° C or more.

1. Preparation of cereal algae

The cereals used as the raw material for wholegrain of the invention of the present invention are brown rice, sorghum, sesame seeds and black sesame seeds, which are then alpha-formed into a whole grain by a certain process.

The brown rice is washed with water for 8 to 12 minutes, immersed for 5 to 10 hours, steamed for 35 to 45 minutes, heated at a temperature of 110 to 120 ° C for 35 to 45 minutes, , And the dried brown rice is roasted at a set temperature of 270 to 290 ° C for 2 to 3 minutes to alpha. In case of alpha - ray, it is rotated at a high temperature of 80 ~ 90 ℃ for 4 ~ 6 seconds and roasted. Then it rotates at a slow speed for 50 ~ 60 seconds and fries to alpha.

The millet is washed with water for 8 to 12 minutes, immersed for 5 to 10 hours, steam-boiled for 10 to 15 minutes, and then dried with far infrared rays at a setting temperature of 110 to 120 ° C. for 35 to 45 minutes , And the dried syrup is roasted at a setting temperature of 280 to 300 ° C for 2 to 3 minutes to alpha-digest. In the case of far - infrared alpha, it should be rotated at a temperature of 85 ~ 95 ℃ for 4 ~ 6 seconds at high speed and roasted.

Sesame and black sesame are washed with water in sesame or black sesame for 8 ~ 12 minutes and then fried for 14 ~ 15 minutes at setting temperature of 160 ± 170 ℃ and bottom surface temperature of the fryer of the drier at 15 ± 5 ℃ . In the case of alpha by far infrared rays, it is roasted at a high speed for 4 to 6 seconds at a temperature of 65 to 75 ° C for 1 to 2 periods, roasted at a slow speed for 25 to 35 seconds, Roast at a temperature of 105 ~ 115 ℃ to alpha.

2. Preparation of Grain Mixed Powder

In the present invention, the grain mixed powder used as a raw material for the substitute food of the alpha-laden waters is composed of barley flour, brown rice flour and black soybean flour, and is mixed including rice glutinous rice, white rice, black rice, sorghum, yulmu and amaranth.

The barley, brown rice, black soybean, brown rice glutinous rice, white rice, black rice, sorghum and yulmu were washed with water for 5 to 15 minutes and then for 5 to 40 minutes, respectively. And dried at 30 ~ 50 minutes until it reaches 9%. After setting it at 160 ~ 175 ℃, it is roasted for 20 ~ 40 minutes at a bottom surface temperature of 155 ~ 170 ℃. Crush into the particles of the mesh and pulverize. Of the cereals, barley, brown rice, brown rice, glutinous rice, sorghum, black rice and yulmu are dipped for 5 ~ 10 hours before cooking.

The far-infrared rays drying the grain are radiant heat of 0.56-1,000 micrometer, radiant heat reaches the grain without intermediate heat transfer medium, and the radiant energy is easily absorbed and the heating time is shortened. The far infrared ray of the present invention is obtained by applying heat to the ceramic surface, and the far infrared ray has a long wavelength, causing a molecular motion in the inside of the grain, thereby generating heat by itself.

A specific example of the pulverization process of each grain is as follows. Barley is steamed for 40 minutes and then dried in far infrared at a setting temperature of 110 to 120 ° C for 40 minutes, followed by setting temperature of 170 ° C, Roasted at a temperature of 165 ± 5 ° C for 30 ± 5 minutes and then crushed into 160 mesh particles. The brown rice was roasted for 30 minutes at a temperature of 110 ~ 120 ℃ for 40 minutes and roasted for 25 minutes at a setting temperature of 165 ℃ and a bottom surface temperature of 150 ± 5 ℃. And the black beans were steamed for 10 to 15 minutes and then dried in far infrared at a setting temperature of 110 to 120 ° C for 40 minutes and then dried at a set temperature of 170 ° C and at a temperature of 165 ± 5 ° C After roasting for ± 5 minutes and crushing into 160 mesh particles, the brown rice and glutinous rice were steam-steamed for 15 minutes and then dried in far-infrared for 40 minutes at a setting temperature of 110-120 ° C., then set at a setting temperature of 165 ° C., The mixture is roasted at a temperature of 150 ± 5 ° C for 255 minutes and then ground into 160 mesh particles. After the steaming at 12 ~ 15 minutes, steam is roasted for 25 minutes at the setting temperature of 110 ~ 120 ℃ for 40 minutes and then at the setting temperature of 165 ℃ and the bottom surface temperature of the roaster of the drier at 150 ± 5 ℃. And the black rice was steamed for 20 minutes and then dried in far infrared at a set temperature of 110 to 120 ° C for 20 minutes and then set at a setting temperature of 165 ° C and at a bottom surface temperature of the drier at a temperature of 150 ± 5 ° C (Soybean) was steamed for 10 to 15 minutes and then dried in a far infrared ray at a setting temperature of 110 to 120 ° C. for 40 minutes, followed by setting at a temperature of 170 ° C., Roasted at a temperature of 165 ± 5 ℃ for 30 ± 5 minutes and then crushed into 160 mesh particles. After 12 ~ 15 minutes of steam boiling, the mixture was heated at a setting temperature of 110 ~ 120 ℃ for 40 minutes, After setting the temperature to 165 ° C, At a temperature of the bottom surface temperature 160 ± 5 30 ± 5 ℃ the device bun dongan pulverized into particles of 160 mesh and then roasted and makes the powder.

The amaranth is washed with water for 5 to 15 minutes, then set at a temperature of 165 ° C, roasted for 15 minutes at a bottom surface temperature of 155 ± 5 ° C of the drier, and pulverized into 160 mesh particles.

3. Manufacture of substitute food using whole grain

The alfalfa whole grains substitute food of the present invention is prepared from alpha-whole grain and grain mixed powder.

That is, as a raw material to be mixed with the whole grain substitute food, 20 to 40 parts by weight of whole grain rice, 10 to 20 parts by weight of whole grain rice, 5 to 15 parts by weight of sesame seeds, 5 to 15 parts by weight of black sesame seeds To 15 parts by weight, and oligosaccharide powder and crystalline fructose are added to enhance taste and flavor.

The alphasized whole grain substitute food according to the present invention comprises a mixture of grain powder, whole grain cereals, whole grain cereals, sesame seeds, and black sesame seeds, wherein the ratio of each ingredient is the best to harmonize nutrition When the whole grain is more than this amount, the whole grain grains are too much to be tasted, and the texture is deteriorated. When the amount of the whole grain grains is less than the above amount, , The whole grain is so small that the feeling of chewing is lowered when ingested, and the feeling of fullness of the hungry is greatly reduced.

The grain mixed powder is prepared by mixing 70 to 90 parts by weight of brown rice flour and 50 to 60 parts by weight of black soybean flour into 100 parts by weight of barley flour and mixing 40 to 55 parts by weight of brown rice, 30 to 50 parts by weight of black rice, 30 to 40 parts by weight of black rice, 30 to 40 parts by weight, 15 to 25 parts by weight of yulmu and 5 to 15 parts by weight of amaranth.

The above-mentioned grain mixed powder is composed of barley and brown rice flour, black soybean flour, and is composed of brown rice glutinous rice flour, white rice, black rice, sorghum, yulmu and amaranth. will be. It is important to mix the grains with nutritionally sufficient but at the above ratio.

Amaranth is a dicotyledonous plant which belongs to the family Amygdalaceae. Amaranth's nutritional components are crude protein (17.9%), fat (7.7%), higher than corn and wheat, carbohydrates are slightly less than corn and wheat, and ash is much more numerous. Amaranth has a much higher lysine content than wheat and corn in protein, and contains more amino acid than soybean.

The substitute meal of the alphabetic whole grains made of the above-mentioned raw material is sufficient for the substitution of one meal, and it provides sufficient nutrients.

Claims (2)

In a single substitute food using an alpha whole grain,
The above substitute food is prepared by mixing whole grain rice, sorghum, sesame seeds and black sesame seeds,
When the whole grain of rice is fermented by far infrared rays, it rotates rapidly at a temperature of 80 ~ 90 ℃ for 4 ~ 6 seconds and then it is roasted. Then it rotates at a slow speed for 50 ~ 60 seconds to fry to use alpha - and,
The whole cereal grains were washed with water for 8 to 12 minutes, immersed for 5 to 10 hours, steam-boiled for 10 to 15 minutes, dried at a setting temperature of 110 to 120 ° C for 35 to 45 minutes in far infrared , And the dried citrus fruits were roasted at a setting temperature of 280 to 300 DEG C for 2 to 3 minutes to use an alpha-
Sesame seeds and black sesame seeds were washed with sesame or black sesame seeds for 8 to 12 minutes and then roasted at a set temperature of 160 to 170 ° C and a bottom surface temperature of the drier at 155 ± 5 ° C for 13 to 15 minutes, Using sesame whole grain and black sesame seeds,
The cereal powder mixture is prepared by mixing 70 to 90 parts by weight of brown rice flour, 50 to 60 parts by weight of black soybean flour, 40 to 55 parts by weight of brown rice, 30 to 50 parts by weight of white rice, 30 to 40 parts by weight of black rice, 30 to 40 parts by weight of glutinous rice, 15 to 25 parts by weight of yulmu and 5 to 15 parts by weight of amaranth are mixed in powder form, followed by addition of oligosaccharide powder and fructose fructooligosaccharide. ≪ / RTI >
The method according to claim 1,
The raw material to be mixed with the above-mentioned alpha-whole grain substitute food is a mixture of 20 to 40 parts by weight of whole grain brown rice, 10 to 20 parts by weight of whole grain rice, 5 to 15 parts by weight of sesame seeds, 5 to 15 parts by weight based on the total weight of the whole grains.

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