KR20180076503A - Organic grain snack shaped roll type and method for preparing the same - Google Patents

Abstract

Provided is an organic grain snack, which comprises: a tube type snack part for containing an organic mixed grain containing corn, brown rice, white rice, glutinous rice barley, glutinous rice, white soybean, and green kernel black bean, and corn starch, and having a hole to penetrate the inside thereof to form a receiving space; a filling part filled in the receiving space of the snack part, and containing cream or syrup; and a coating part formed on an outer surface of the snack part, and containing vegetable oil. According to the roll type organic grain snack of the present invention, a snack having a unique flavor and an aromatic taste of a mixed grain and providing a crispy texture is provided at the outside, cream or syrup providing a taste and a flavor is filled inside the snack, and the outside of the snack is coated with vegetable oil so as to have abundant nutritions and excellent preference. Also, the roll type organic grain snack can be commonly used as a snack or meal by anyone at any place.

Description

[0001] The present invention relates to a roll type organic grain cake and a method for manufacturing the same,

The present invention relates to a roll-type organic grain confection and a method for producing the same.

In recent years, with the improvement of living standards, pursuing the quality of life while maintaining a healthy lifestyle, so-called well-being trends have spread, so that consumers tend to purchase foods more than foods containing chemicals harmful to human health, As a result of preference for organic food, a variety of food products with high quality and natural ingredients are on the market.

In view of the above tendency, studies on healthy snack foods have also been actively conducted.

For example, Korean Patent Laid-Open Publication No. 10-2000-0075359 discloses a technique for preparing a rice confection using black rice by blending black rice with brown rice at a certain ratio and expanding the mixture to which water is added .

In another example, Korean Patent Laid-Open No. 10-2003-0073760 discloses a technique for producing rice confectionery by blending rice flour, starch syrup, agar, sorbitol and chocolate into a predetermined shape.

As another example, Korean Patent Laid-Open No. 10-2003-0093659 discloses a method for preparing a chocolate bar using rice bran by molding rice bran with a mixture of starch syrup, nuts, sugar, gelatin and the like followed by coating of pumpkin syrup and chocolate The contents of which are disclosed.

However, the foods disclosed in the above documents 1 to 3 are aimed only at improvement of palatability by using white rice, black rice, brown rice, etc., and there are problems such as insufficient nutritional imbalance due to lack of components such as protein and the like, .

Korean Patent Publication No. 10-2000-0075359 (published on December 15, 2000) Korean Patent Publication No. 10-2003-0073760 (Publication date: September 19, 2003) Korean Patent Publication No. 10-2003-0093659 (published on December 11, 2003)

Disclosure of the Invention The present invention has been conceived to solve the problems of the prior art as described above, and it is an object of the present invention to provide an organic grain having excellent palatability and a high amount of dietary fiber, anthocyanin, To provide a technical description of a method for manufacturing a cookie.

In order to accomplish the above object, the present invention provides a method of manufacturing a rice cake comprising organic mixed cereals including corn, brown rice, white rice, glutinous rice barley, glutinous rice, glutinous rice brown rice, white rice, A snack portion having a tubular shape in which a receiving space is formed; A filling part filled in the receiving space of the snack part and containing cream or syrup; And a coating formed on an outer surface of the snack portion, the coating comprising vegetable fat.

The organic mixed grain powder may be prepared by mixing 3 to 20 wt% of corn powder, 44 to 76 wt% of brown rice powder, 15 to 20 wt% of white rice powder, 3 to 5 wt% of glutinous rice barley powder, 2 to 5 wt% of glutinous rice powder, 1 to 5% by weight of brown rice powder, 0.1 to 1% by weight of white rice powder, and 0.1 to 1% by weight of seaweed powder.

Also, the organic grain snack includes 50% by weight of organic mixed grains, 2.5% by weight of corn starch, 27.17% by weight of vegetable oil, 20% by weight of cream and 0.33% by weight of calcium carbonate based on the total weight.

In addition, the present invention provides a method for producing an organic grain snack as described above, comprising the steps of: (a) mixing an organic mixture comprising corn powder, brown rice powder, white rice powder, glutinous rice barley powder, glutinous rice powder, glutinous rice brown rice powder, Mixing corn starch in the cereal flour to produce a cereal flour raw material; (b) expanding the raw material of the cereal pastry using an extrusion molding machine to produce an integrated grain cake having a receiving space therein; (c) filling the receiving space of the integrated grain confectionery with cream or syrup; (d) finely dividing the integral type confectionery filled with cream or syrup into a predetermined length to produce roll type confectionery; And (e) coating vegetable fat on the rolled cereal cake to produce an organic cereal cake.

The roll-type organic grain confectionery according to the present invention is characterized in that a snack is provided on the outside to provide crispy texture and flavor unique to mixed grains, and the inside of the snack is filled with cream or syrup, The outside of the snack is coated with vegetable oil, rich in nutrition and excellent in taste.

Such roll-type organic grain confectionery can be used as a substitute for snacks or meals, regardless of age, sex, and age.

FIG. 1 is a process diagram showing a method for producing roll-type organic grain confectionery according to the present invention.
2 is an actual image of a roll type organic grain cake manufactured by the method according to the embodiment.

Hereinafter, the present invention will be described in detail.

The present invention relates to a snack unit comprising a tubular snack body containing organic mixed cereals including corn, brown rice, white rice, glutinous rice barley, glutinous rice, glutinous rice brown rice, white rice and seaweed and corn starch and having a hole formed therein to penetrate therein; A filling part filled in the receiving space of the snack part and containing cream or syrup; And an organic grain snack formed on the outer surface of the snack portion and including a coating comprising vegetable fat.

The snack part may be formed by mixing organic grain and the corn of the mixed cereal contained in the snack part has a component such as protein, lipid, saccharide, fiber, minerals and vitamin, Prevention, skin eczema, etc., as well as the pharmacological activity of tooth improvement is a major component of the treatment of periodontal disease. In addition, the fiber of corn stimulates intestines to stimulate intestinal motility, and contains a large amount of vitamins B1 and E. Therefore, it has an effect on anorexia, longevity, and lethargy, has a physical strength-enhancing effect, and has an effect of improving kidney disease .

The glutinous rice barley has a low lipid and carbohydrate content, the amount of dietary fiber is three times that of white rice, rich in various vitamins, and particularly, the content of soluble β-glucan in the form of dietary fiber is high, As a therapeutic agent, it is effective not only in controlling blood glucose but also in lowering blood cholesterol.

The brown rice and glutinous rice brown rice have a high content of? -Amylase, a large amount of viscogenic large quantities of dietary fiber? -Glucan, and exhibit physiological activity such as the highest neutral lipid and cholesterol lowering. In particular, glutinous rice brown rice has a high amylopectin content and low amylose content, and it is highly viscous and can prevent aging, and it helps digestion and absorption by accelerating saccharification, and it helps to form snacks.

The white rice and glutinous rice contain a large amount of carbohydrates, minerals, vitamins and the like, and can be utilized as an energy source due to high content of carbohydrates.

The white rice is rich in protein and dietary fiber, and is rich in nutritional components and antioxidants such as folic acid (folic acid), vitamin B1, phosphorus, iron, and phenolic acid, and has excellent digestion and absorption.

The dietary fiber is rich in proteins, dietary fiber, and various anthocyanins, and has physiological activity effects such as prevention of adult diseases, diabetes, blood pressure, strengthening of strength, and antioxidation.

Thus, such organic mixed grains not only contain a large amount of dietary fiber, but also can supply a scarce protein source including white rice and seared rice.

The organic mixed grains are preferably 3 to 20% by weight of corn, 44 to 76% by weight of brown rice, 15 to 20% by weight of white rice, 3 to 5% by weight of glutinous rice barley, The composition may contain 2 to 5% by weight of glutinous rice, 1 to 5% by weight of glutinous rice brown rice, 0.1 to 1% by weight of white rice poo, and 0.1 to 1% by weight of seaweed. The organic sweeteners can be produced.

More preferably, the organic mixture cereal contains 67 wt% of brown rice, 18 wt% of white rice, 5 wt% of corn, 4 wt% of glutinous rice barley, 3 wt% of glutinous rice, 2.5 wt% of glutinous rice brown rice, 0.25 wt% %. ≪ / RTI >

In addition, the corn starch contained in the snack portion is liquefied when heated together with the mixed grains, thereby losing crystallinity of the starch grains and forming a gel to bind the mixed grains. At this time, Is expanded, the dietary fiber is absorbed, and the physiologically active ingredient is eluted outside the cell tissue. The snack portion in such a state can effectively feed dietary fiber, physiologically active ingredient, and the like into the body when ingested.

In addition, the filling part is formed in the receiving space formed in the snack part, and serves to enhance the taste and aroma of the organic cereal cake. The cream or syrup filled in the filling part is filled with cream or syrup Can be used.

For example, the filling portion filled in the snack portion can be formed using a cream having a strawberry flavor, and the cream can be filled in the receiving space of the snack portion to form a roll type cereal cake having a strawberry flavor .

Specifically, the cream may be prepared by mixing raw materials including skim milk powder, sugar powder, glucose, strawberry powder, natural flavoring agent for strawberry flavor, and calcium carbonate for promoting human body development.

Preferably, the cream is filled with 10 to 30% by weight based on the total weight of the organic cereal cake, thereby forming a filling part, whereby a roll type organic grain cake having an excellent taste and flavor can be formed . More preferably, the cream can fill up to 20% by weight.

As another example, the syrup may be prepared by mixing water, crude sugar, organic sugar, and glucose in a specific ratio, but is not limited thereto.

In addition, the coating portion can be formed by coating a vegetable oil, thereby adding an excellent fat ingredient contained in the vegetable oil, preventing oxidation, .

The vegetable oil may be an organic material, and organic palm oil, organic rice bran oil, organic seed oil, organic soybean oil, organic sunflower oil or a mixture thereof may be used. The vegetable oil may be formed by coating 20 to 30% by weight, more preferably 27% by weight, based on the total weight of the organic cereal cake.

In addition to the vegetable oil, the coating part may further include nuts, organic sugar, organic sugar, edible flavorings, edible coloring agents, and the like, so that organic grains It is possible to form cookies.

The roll type organic grain confectionery according to the present invention as described above is provided with a snack on the outside to provide crispy texture and a flavor unique to mixed grains and has a cream or syrup filling the inside of the snack , Rich in nutrition and excellent palatability.

Such roll-type organic grain confectionery can be used as snack or meal substitute anytime and anywhere regardless of gender, age and sex, and is a health functional food rich in functional dietary fiber difficult to be ingested conventionally. It has excellent physiological activity, Lt; / RTI >

The present invention also relates to a method for producing organic grain snacks as described above, comprising the steps of: (a) adding organic corn grain powder containing corn powder, brown rice powder, white rice powder, glutinous rice barley powder, glutinous rice flour, Mixing the starch to produce a raw material for the cereal pastry; (b) expanding the raw material of the cereal pastry using an extrusion molding machine to produce an integrated grain cake having a receiving space therein; (c) filling the receiving space of the integrated grain confectionery with cream or syrup; (d) finely dividing the integral type confectionery filled with cream or syrup into a predetermined length to produce roll type confectionery; And (e) coating vegetable fat on the rolled cereal cake to produce an organic cereal cake.

Wherein the step (a) comprises mixing corn starch with an organic mixed grain powder including corn powder, brown rice powder, white rice powder, glutinous rice barley powder, glutinous rice powder, glutinous rice brown rice powder, white rice powder and white rice powder, to be.

In this step, organic mixed grain powder can be prepared by pulverizing corn, brown rice, white rice, glutinous rice barley, glutinous rice, glutinous rice brown rice, white rice, The cereal flour can be mixed with corn starch to produce the cereal flour raw material.

At this time, the blended grain powder can maximize the expansion efficiency by preparing powder having an average particle size of preferably 10 to 200 mesh considering the formability of the cereal flour produced in a step to be described later. In particular, the corn starch can form organic grain sweets having excellent mechanical strength and texture while maintaining a sufficient binding force when swollen with the use of the corn starch powder having an average particle size of 5 to 100 mesh.

Preferably, the mixed grain powder comprises 3 to 20 wt% of corn powder, 44 to 76 wt% of brown rice powder, 15 to 20 wt% of white rice powder, 3 to 5 wt% of glutinous rice barley powder, 2 to 5 wt% of glutinous rice powder, 1 to 5 wt% of glutinous rice brown rice powder, 0.1 to 1 wt% of white rice powder, and 0.1 to 1 wt% of a seaweed powder.

In this step, the cereal confectionery raw material may include water as needed, and preferably it may include water to improve the binding power so that the moisture content is 10% or less.

In the step (b), the raw material of the cereal pastry is heated and expanded by using an extrusion molding machine to produce an integrated cereal cake having a tubular shape or a cylindrical shape with a receiving space formed therein, To increase the bioavailability of the dietary fiber and the active ingredient and to increase the palatability and flavor of the grain to further enhance the palatability and to improve the palatability of the whole grain cake containing the mixed- It can be extracted.

For this purpose, in this step, the raw material of the cereal confection is supplied to a sealed instant expanding device capable of supplying water vapor, and steam is heated while injecting water vapor to diffuse water vapor into the tissues of the cereal confectionery raw material particles, To allow the tissue to form a bluller network at a constant rate and to induce swelling of each of the blended grain particles.

As described above, the expansion process for expanding the raw materials of the cereal confection using the sealed instant expanding device can be performed at a temperature of 120 to 240 ° C. When the temperature of the expansion process exceeds 240 ° C., There is a problem that the effective component of the mixed grain particles is thermally decomposed and the content of the active ingredient is decreased. When the temperature of the expansion process is less than 120 ° C, the expansion efficiency of the mixed grain particles is lowered, And it is possible to smoothly inflate the raw materials of the cereal flour by adjusting the pressure.

Alternatively, the raw material of the cereal snack can be expanded by charging the raw material of the cereal snack into an extruder equipped with a screw and extruding the same. Such an extrusion process is a method for improving the processability of the mixed grain particles contained in the raw materials of cereal confection. When the extrusion process is applied to the cereal confectionery raw material, the mixed grain particles and starch contained in the corn starch, , The lipid components are deformed at a high temperature to have viscoelasticity, the volume is increased due to steam or gas, and the structure is destroyed and the structure can be reformed. In addition, the mixed grain particles expanded in a relatively short time by mechanical energy The present invention has an advantage that it is possible to manufacture an integrated grain confectionery comprising

When the extruding device is used, the expansion process is performed by adjusting the temperature of the barrel portion to 90 to 130 ° C and adjusting the moisture content in consideration of the feed rate, thereby extruding the cereal confectionery raw material, So that it is possible to produce an integrated grain cake of superior quality with minimal reduction of dietary fiber and active ingredient.

Particularly, the integrated grain cake produced by the above extrusion process includes mixed grain particles having a degree of puffing of 1 to 3, and the cell walls of the mixed grain particles are partially broken to remarkably improve the water absorption index, Dietary fiber, which is a beneficial microorganism nutrient, can be hydrolyzed so that it can be absorbed in the intestines, contributing to the health and immunity of the recipient.

The step (c) is a step of filling the receiving space of the integrated grain confectionery with cream or syrup.

In this step, a cream or syrup is injected into a receiving space of a unitary cereal cake using a cream or syrup injecting apparatus usually used for food production, thereby filling the filling space with cream or syrup. Through this, A roll type organic grain cake having a taste and an aroma can be formed.

In the step (d), the integral type grain confectionery filled with cream or syrup may be cut into a predetermined length to produce a roll-shaped grain confectionery having a tubular shape, and the cut-type grain confectionery is dried to form a snack portion having a crispy texture .

In the step (e), the step of preparing the organic cereal cake by coating the vegetable oil with the roll-shaped cereal cake is characterized in that an excellent fat ingredient contained in the vegetable oil is added to the rolled cereal cake, And organic cotton grain sweets having excellent palatability can be produced by imparting gloss.

In this step, the vegetable fat can be coated on the rolled cereal cake so that the weight of the rolled cereal cake and the vegetable fat is 7: 3 to 8: 2, respectively. , Organic sugar, organic sugar, edible flavoring agent, edible coloring agent and the like, it is possible to produce an organic grain confection containing a more balanced nutritional component.

In addition, in this step, after the organic cereal cake is manufactured, the organic cereal cake may be further manufactured by packaging the organic cereal cake, so that the organic cereal cake is stored at room temperature . The packaging can be packaged using a variety of conventional food packaging agents, and the organic grain confectionery can be packed in 4 to 10 kg units, and flame-retardant polypropylene, polyethylene resin or the like can be used as a packaging material.

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

The embodiments presented are only a concrete example of the present invention and are not intended to limit the scope of the present invention.

<Examples>

Organic grain sweets were prepared with the compositions shown in Table 1 below.

First, organic brown rice powder, organic glutinous rice brown rice powder, organic glutinous rice brown rice powder, organic glutinous rice brown rice powder, 67% by weight organic brown rice powder, 18% by weight organic rice white powder, 5% 2.5% by weight, and 0.25% by weight of organic white rice powder were mixed to prepare 100% by weight of 8 kinds of mixed grains.

50 parts by weight of the 8 kinds of mixed cereal grains were mixed with 2.5 parts by weight of corn starch to prepare a cereal confectionery raw material, and the resulting cereal confectionery raw material was extruded by a screw molding machine to extract an integrated cereal cake having a receiving space therein . The extrusion process was carried out at a speed of 180 to 240 rpm, a pressure of 4.0 to 5.0 kg / cm ² and a temperature of 120 to 240 ° C.

Strawberry cream was injected into the receiving space of the thus prepared integrated type confectionery cake, and the confectionery cake was cut into a predetermined size to produce a roll type confectionery cake. The strawberry cream was prepared by mixing 8.42 parts by weight of organic sugar powder, 8.42 parts by weight of organic skim milk powder, 1.66 parts by weight of organic glucose, 0.9 parts by weight of organic strawberry powder, 0.5 part by weight of natural flavoring agent, 0.33 part by weight of calcium carbonate and 0.1 part by weight of DL- Were used.

The rolled cereal cake prepared by the above method was cold-dried to give a crunchy texture, and the organic palm cake was prepared by coating the dried roll-shaped cereal cake with the organic palm oil by the spray coating method.

<Experimental Example 1> Sensory evaluation

Sensory evaluation was carried out to confirm the superiority of organic cereal sweets. The sensory test was conducted by selecting 20 college students majoring in food.

The content of sensory evaluation is a characteristic of taste, color, chewiness and general preference of cereal sweets. It is evaluated by 5 point scale method and it is evaluated as 1 point for "very bad" and 5 points for "very good" The results are shown in Table 2 below, and a commercially available Krispyrol (A cereal cake) was selected as a control group.

As shown in Table 2, the organic grain confectionery produced had higher color, taste, texture and flavor characteristics than the control group and 4.20 ± 0.64 in overall acceptability as compared with the A cereal cake.

For general confectionery products, a score of 3.5 or higher indicates that the product is excellent for development, and the developed organic grain confectionery has a score of 4.0 or higher.

Experimental Example 2 Analysis of water solubility index and moisture adsorption index of extruded mixed grain powder

The water solubility index and moisture adsorption index change of the mixed grain particles by extrusion were analyzed and the results are shown in Table 3 below. The water solubility index and the water adsorption index of the mixed grain particles were measured by feeding each of the brown rice powder, white rice powder, corn powder, glutinous rice barley powder, glutinous rice powder, glutinous rice brown rice powder, glutinous rice brown rice powder and white rice powder to an extruder, Extrusion was performed under the same conditions as in the manufacture of confectionery, and each grain before extrusion was used as a control.

As shown in Table 3, it was confirmed that the water solubility index and the water adsorption index of each of the grain powders prepared by the extrusion molding were confirmed to be increased by extrusion, and thus it was confirmed that the polysaccharides contained in the powder and The absorption of dietary fiber in the body was predicted to increase significantly.

As a result, the roll type organic grain confectionery according to the present invention has excellent palatability, and the organic grain confectionery produced by the method of the present invention can exhibit physiological activity by increasing absorption of dietary fiber and the like I could confirm.

Claims (4)

A tubular snack portion including organic mixed grains including corn, brown rice, white rice, glutinous rice barley, glutinous rice, glutinous rice brown rice, white rice, and cornstarch and corn starch and having a hole formed therein to penetrate therein;
A filling part filled in the receiving space of the snack part and containing cream or syrup; And
And a coating formed on an outer surface of the snack portion and comprising a vegetable oil. The method according to claim 1,
Wherein the organic mixed grain comprises 3 to 20 wt% of corn, 44 to 76 wt% of brown rice, 15 to 20 wt% of white rice, 3 to 5 wt% of glutinous rice barley, 2 to 5 wt% of glutinous rice, 1 to 5 wt% of glutinous rice brown rice, 0.1 to 1% by weight, and 0.1 to 1% by weight of a seaweed. The method according to claim 1,
Based on the total weight of the organic grain snack, 50% by weight of organic mixed cereal, 2.5% by weight of corn starch, 27.17% by weight of vegetable oil, 20% by weight of cream and 0.33% by weight of calcium carbonate. 4. A method for producing an organic grain snack as claimed in any one of claims 1 to 3,
(a) preparing a cereal confectionery raw material by mixing corn starch with an organic mixed cereal grain powder including corn flour, brown rice flour, white rice flour, glutinous rice barley flour, glutinous rice flour, white rice flour and safflower flour;
(b) expanding the raw material of the cereal pastry using an extrusion molding machine to produce an integrated grain cake having a receiving space therein;
(c) filling the receiving space of the integrated grain confectionery with cream or syrup;
(d) finely dividing the integral type confectionery filled with cream or syrup into a predetermined length to produce roll type confectionery; And
(e) coating vegetable fat on the rolled cereal cake to produce an organic cereal cake.

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