KR20190070505A - Method of manufacturing snack having high dietary fiber content and snack having high dietary fiber - Google Patents
Method of manufacturing snack having high dietary fiber content and snack having high dietary fiber Download PDFInfo
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- KR20190070505A KR20190070505A KR1020170171069A KR20170171069A KR20190070505A KR 20190070505 A KR20190070505 A KR 20190070505A KR 1020170171069 A KR1020170171069 A KR 1020170171069A KR 20170171069 A KR20170171069 A KR 20170171069A KR 20190070505 A KR20190070505 A KR 20190070505A
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/174—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
- A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
-
- 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
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- 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
- A23V2300/00—Processes
- A23V2300/16—Extrusion
-
- 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
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Abstract
본 발명은 고식이섬유 과자의 제조방법 및 고식이섬유 과자에 관한 것이다. 본 발명에 따른 고식이섬유 과자의 제조방법은 통밀 100중량부 및 메밀 50 내지 150중량부를 혼합한 혼합물을 5분도 내지 7분도로 도정하는 단계; 상기 도정된 혼합물을 세척 및 건조하는 단계; 세척 및 건조된 상기 도정된 혼합물을 압출 성형하여 압출성형물을 얻는 단계; 및 상기 압출성형물을 건조하는 단계를 포함한다.The present invention relates to a process for producing high fiber starch and a high fiber starch. The method for preparing fiber-reinforced fiber according to the present invention comprises the steps of: mixing a mixture of 100 parts by weight of whole wheat and 50 to 150 parts by weight of buckwheat in 5 minutes to 7 minutes; Washing and drying the obtained mixture; Washing and drying the extruded mixture to obtain an extrudate; And drying the extrudate.
Description
본 발명은 통밀과 메밀을 사용하는 고식이섬유 과자의 제조방법 및 고식이섬유 과자에 대한 것이다.The present invention relates to a process for the production of high-fiber fiber confectionery using whole wheat and buckwheat, and a method for producing high fiber confectionery.
식품시장이 매년 2.7%의 성장률을 기록하는데 반해 과자시장은 매년 10%의 성장을 보이고 있으며, 그 중 스낵과자시장은 2012년 기준 42만톤, 1조 38억으로 과자시장의 33%를 차지하고 있다. 이제 과자는 새로운 맛과 향으로 무장하고, 슈퍼푸드를 원료로 하여, 회사의 고유 라벨을 브랜드로 인식시켜 선호도를 높이고, 포장단위를 작고 다양하게 한 멀티 팩과 대용량 팩의 판매로 소비자의 구매를 증가시켰으며, 편의점이 스낵의 최대 판매처가 되었다.While the food market is growing at 2.7% per annum, the snack market is growing at 10% per annum. Among them, snack confectionery accounts for 33% of the snack market with a total of 430,000 tons and 1.3 trillion won in 2012. Now, with its new taste and flavor, the confectionary is made up of superfoods, the company's own label is recognized as a brand, the preference is enhanced, and the sales of multi-packs and large-capacity packs, , And convenience stores became the biggest selling point for snacks.
과자 중에서도 기능성 과자시장은 국내뿐만 아니라 해외에서도 크게 성장하고 있는데, 저 나트륨, 저 칼로리 과자에 대한 요구도 날로 증가하고 있다.Among the confectionery, the functional confectionery market is growing not only in Korea but also overseas, and the demand for low sodium and low calorie confectionery is increasing day by day.
일 예로 미국 popchips사는 기름 대신 고온, 고압 진공팽화공법으로 맛과 향을 유지시키며, 1회 제공량 당 100kcal의 저칼로리 퍼프 과자를 선보여 2년 만에 매출을 두 배로 증가시켰다. 또한, 소비자들은 원료의 원산지와 제조공정에 관심을 가지며, 일부 사람들에게 알레르기를 일으키는 글루텐이 들어 있지 않은 제품을 선호하는 추세로 인해 쌀, 현미 과자의 인기가 상승하고 있다.For example, in the United States, popchips has maintained its flavor and aroma through high-temperature, high-pressure vacuum puffing instead of oil, and has introduced a low-calorie puff cake of 100 kcal per serving, doubling its sales within two years. In addition, consumers are interested in the origin and manufacturing process of raw materials, and the popularity of rice and brown rice cookies is rising due to the tendency to prefer products that do not contain gluten, which causes some people to become allergic.
한편, 한 자녀 가정이 늘면서 유아 및 어린이용 친환경, 유기농 과자 시장 역시 매년 5.5%씩 매우 빠르게 증가하고 있다. 소비자들은 유기농 마크와 원료의 국산 여부, 그리고 식품첨가물 들을 꼼꼼하게 살피며 과자를 고르고 있다. 비록 가격이 일반식품에 비해 약 1.7배 비싸지만 여론조사 결과 1.4배 정도의 가격이라면 유기농 제품을 고르겠다는 의견이 지배적이었다.On the other hand, as the number of families with one child increases, the environmentally friendly and organic confectionery market for infants and children is also increasing at an annual rate of 5.5%. Consumers are looking for organic marks and ingredients, whether they are domestic or not, and food additives. Although the price is about 1.7 times more expensive than regular food, opinion polls show that organic products are dominant at a price of 1.4 times the price.
이에 정부와 기업가는 가공식품 공장의 증가와 시설의 현대화를 통해 가격을 낮추고 품질을 고급화하는데 노력하고 있다.Government and entrepreneurs are trying to lower prices and improve quality through the increase of processed food factories and modernization of facilities.
나아가 노년층 인구의 급속한 증가로 실버계층을 대상으로 한 과자나 식사대용식의 출시가 요구되고 있다.Furthermore, the rapid increase in the population of older people is demanding the launch of sweets and meal substitutes for the silver class.
현재 시중에서 판매되고 있는 일반적인 과자의 경우, 1일 영양소 기준치에 대한 영양성분 비율이 탄수화물 5 내지 6%, 단백질 4 내지 5%, 지방 15 내지 20%, 포화지방 15 내지 30%, 나트륨 4 내지 19% 정도이다. 한편, 현미, 통밀, 퀴노아 등의 곡물을 다량 사용하여 제조된 과자의 경우에도 탄수화물 7%, 단백질 5%, 지방 6%, 포화지방 0%, 나트륨 8%로 지방과 포화지방의 함량이 일반적인 과자에 비해 낮을 뿐 탄수화물, 단백질 함량은 큰 차이가 없었다.In the case of ordinary confectionery currently sold on the market, the nutrient content per day is 5 to 6% of carbohydrate, 4 to 5% of protein, 15 to 20% of fat, 15 to 30% of saturated fat, 4 to 19 %. On the other hand, in the case of confectionery produced by using a large amount of cereals such as brown rice, whole wheat, and quinoa, the content of fat and saturated fat is 7% for carbohydrate, 5% for protein, 6% for fat, 0% for saturated fat and 8% There was no significant difference in carbohydrate and protein content among the cookies.
대부분 시중에 판매되고 있는 과자류에는 9대 영양소 외에 특히, 식이섬유에 대한 표시사항은 거의 없는 실정이다.Most of the confectionery sold on the market has little indication of dietary fiber in addition to the nine nutrients.
이에 지금까지 식품첨가물 없이 건식방법으로는 제품화하지 못했던 최소한의 도정을 한 통밀과 메밀의 활용과 우리나라 쌀 생산농가의 소득증대를 위해 고식이섬유 과자의 개발이 요구되고 있다.So far, it has been required to develop high - fiber snacks to utilize whole wheat flour and buckwheat which have not been commercialized by the dry method without food additives and to increase the income of rice farmers in Korea.
본 발명의 목적은 통밀과 메밀을 사용하는 고식이섬유 과자의 제조방법 및 고식이섬유 과자를 제공하는 것이다.It is an object of the present invention to provide a method for producing high fiber fiber sweets using whole wheat and buckwheat, and to provide high fiber fiber sweets.
상기 본 발명의 목적은 통밀 100중량부 및 메밀 50 내지 150중량부를 혼합한 혼합물을 5분도 내지 7분도로 도정하는 단계; 상기 도정된 혼합물을 세척 및 건조하는 단계; 세척 및 건조된 상기 도정된 혼합물을 압출 성형하여 압출성형물을 얻는 단계; 및 상기 압출성형물을 건조하는 단계를 포함하는 고식이섬유 과자의 제조방법에 의해 달성된다.The above object of the present invention can be achieved by a method for producing a soybean meal comprising: mixing a mixture of 100 parts by weight of whole wheat and 50 to 150 parts by weight of buckwheat at 5 minutes to 7 minutes; Washing and drying the obtained mixture; Washing and drying the extruded mixture to obtain an extrudate; And drying the extrudate. ≪ IMAGE >
상기 혼합물은 미강 5 내지 50중량부, 발아현미 200 내지 300중량부, 표고버섯 10 내지 70중량부, 강낭콩 3 내지 20중량부 및 기장 3 내지 20중량부 중 적어도 어느 하나를 더 포함할 수 있다.The mixture may further contain at least one of 5 to 50 parts by weight of rice bran, 200 to 300 parts by weight of germinated brown rice, 10 to 70 parts by weight of shiitake, 3 to 20 parts by weight of kidney bean and 3 to 20 parts by weight of rice bran.
상기 혼합물은 통밀 20 내지 25중량%, 메밀 20 내지 25중량%, 미강 2 내지 5중량%, 발아현미 35 내지 45중량%, 표고버섯 5 내지 10중량%, 강낭콩 1 내지 2중량% 및 기장 1 내지 2중량%로 이루어질 수 있다.The mixture comprises 20 to 25% by weight of whole wheat, 20 to 25% by weight of buckwheat, 2 to 5% by weight of rice bran, 35 to 45% by weight of germinated brown rice, 5 to 10% by weight of mushroom, 1 to 2% 2% by weight.
상기 압출 성형의 온도는 120℃ 내지 135℃일 수 있다.The temperature of the extrusion molding may be 120 ° C to 135 ° C.
식이섬유 함유량이 7 내지 10중량%일 수 있다.The dietary fiber content may be 7 to 10% by weight.
상기 본 발명의 목적은 통밀 100중량부 및 메밀 50 내지 150중량부를 포함하며, 식이섬유함량 7 내지 10중량%이고, 상기 통밀 및 상기 메밀은 5분도 내지 7분도로 도정되었으며, 압출 성형법으로 제조된 고식이섬유 과자에 의해 달성된다.The above object of the present invention is achieved by a method for producing a soybean meal comprising 100 parts by weight of whole wheat and 50 to 150 parts by weight of buckwheat, wherein the dietary fiber content is 7 to 10% by weight, the whole wheat and buckwheat is 5 to 7 minutes, The meal is achieved by fiber cookies.
상기 혼합물은 미강 5 내지 50중량부, 발아현미 200 내지 300중량부, 표고버섯 10 내지 70중량부, 강낭콩 3 내지 20중량부 및 기장 3 내지 20중량부 중 적어도 어느 하나를 더 포함할 수 있다.The mixture may further contain at least one of 5 to 50 parts by weight of rice bran, 200 to 300 parts by weight of germinated brown rice, 10 to 70 parts by weight of shiitake, 3 to 20 parts by weight of kidney bean and 3 to 20 parts by weight of rice bran.
통밀 20 내지 25중량%, 메밀 20 내지 25중량%, 미강 2 내지 5중량%, 발아현미 35 내지 45중량%, 표고버섯 5 내지 10중량%, 강낭콩 1 내지 2중량% 및 기장 1 내지 2중량%로 이루어질 수 있다.The present invention relates to a process for the production of soybean mushroom which comprises 20 to 25% by weight of whole wheat, 20 to 25% by weight of buckwheat, 2 to 5% by weight of rice bran, 35 to 45% by weight of germinated brown rice, 5 to 10% ≪ / RTI >
본 발명에 따르면 통밀과 메밀을 사용하는 고식이섬유 과자의 제조방법 및 고식이섬유 과자가 제공된다.According to the present invention, there is provided a process for producing high-fiber fiber sweets using whole wheat flour and buckwheat, and high fiber flour.
도 1은 본 발명의 일실시예에 따른 고식이섬유 과자의 제조방법을 나타낸 블록도이다.
도 2 및 도 3은 본 발명의 제조예에 따라 제조된 고식이섬유 과자의 사진이다.FIG. 1 is a block diagram showing a method for manufacturing a high-fiber sweetener according to an embodiment of the present invention.
Figs. 2 and 3 are photographs of a high-fiber fiber cake prepared according to the preparation example of the present invention.
이하, 본 발명의 바람직한 실시예를 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 용이하게 실시할 수 있도록 상세히 설명하기로 한다. 본 발명의 실시 형태는 여러 가지 다른 형태로 변형될 수 있으며, 본 발명의 범위가 이하 설명하는 실시 형태로 한정되는 것은 아니다.Hereinafter, preferred embodiments of the present invention will be described in detail so that those skilled in the art can easily carry out the present invention. The embodiments of the present invention can be modified into various other forms, and the scope of the present invention is not limited to the embodiments described below.
본 발명에서는 식이섬유 영양성분을 7 내지 10중량% 함유하면서도, 종래에 기름에 튀기지 않은 스낵류 재료로 사용된 바 없는 도정을 최소화한 통곡물인 통밀과 메밀을 주성분으로 활용한다. 선택적으로 그 자체가 영양성분이면서 성형과 영양성분을 인체에 섭취가 용이하게 하도록 전환시킬 수 있는 효소성분과 다양한 유효 영양성분을 충분히 함유하고 있는 표고버섯, 발아현미와 미강을 선택하여 영양학적인 불균형을 조절하고, 고식이섬유 과자의 성형 강도 및 가공성을 향상시키기 위해 강낭콩 및 기장을 더 포함한다.The present invention utilizes whole wheat flour and buckwheat as main components, which contain 7 to 10% by weight of dietary fiber nutrients but minimize flourless ingredients that have not been used as snack ingredients that have not been fried in the past. Selectively controlling the nutritional imbalance by choosing mushrooms, germinated rice germ, and rice germ, which contain nutrients as well as enzymatic components that can transform the nutrients into nutrients for easy ingestion into the body and various nutrients And further includes a kidney bean and a millet to improve the molding strength and processability of the fiber cookie.
본 발명은 재료에 대해 최소한의 도정(7분도 이하 또는 5분도 내지 7분도)을 실시하며, 식이섬유 함량을 7 내지 10중량%로 증대시켜 건강한 체중 감량 및 식사대용이 가능한 고식이섬유 과자의 제조방법 및 고식이섬유 과자를 제공한다.The present invention relates to a method of making a fiber cake with a minimum of roughness (less than 7 minutes or 5 minutes to 7 minutes) for the material and increasing the dietary fiber content to 7 to 10% by weight, Methods and servings provide fiber cookies.
본 발명에 따른 고식이섬유 과자는 탄수화물, 단백질, 당질의 영양 균형을 잡고, 미네랄과 비타민까지 함유하고 있어, 건강한 체중 감량을 위한 몸매관리용 식품 및 한끼 식사로 대체할 수 있는 식사대용 식품으로 섭취할 수 있다.According to the present invention, the fiber-cookie according to the present invention has nutritional balance of carbohydrate, protein and saccharide, and contains minerals and vitamins. Therefore, it can be used as a food for body weight management and a substitute food for a healthy meal. can do.
이하, 도 1을 참조하여 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail with reference to Fig.
먼저, 원료가 되는 혼합물을 준비한다(S100).First, a mixture to be a raw material is prepared (S100).
혼합물은 통밀 100중량부 및 메밀 50-150중량부를 포함하며, 미강 5 내지 50중량부, 발아현미 200 내지 300중량부, 표고버섯 10 내지 70중량부, 강낭콩 3 내지 20중량부 및 기장 3 내지 20중량부 중 적어도 어느 하나를 더 포함할 수 있다.The mixture contains 100 to 100 parts by weight of whole wheat and 50 to 150 parts by weight of buckwheat and contains 5 to 50 parts by weight of rice bran, 200 to 300 parts by weight of germinated brown rice, 10 to 70 parts by weight of mushroom, 3 to 20 parts by weight of kidney bean, And a weight part.
전체 혼합물에서의 함량을 보면, 혼합물은 통밀 20 내지 25중량%, 메밀 20 내지 25중량%, 미강 2 내지 5중량%, 발아현미 35 내지 45중량%, 표고버섯 5 내지 10중량%, 강낭콩 1 내지 2중량% 및 기장 1 내지 2중량%로 이루어질 수 있다.The mixture contains 20 to 25% by weight of whole wheat, 20 to 25% by weight of buckwheat, 2 to 5% by weight of rice bran, 35 to 45% by weight of germinated brown rice, 5 to 10% by weight of shiitake, 2% by weight and 1 to 2% by weight.
통밀은 콜레스테롤 감소, 혈당량 조절 등에 효과가 있고, 유방암, 전립선암 등에서 큰 효과가 있다고 알려져 있어, 본 발명에서는 이러한 통밀을 식품첨가물 없이 건식방법으로 고식이섬유 섭취가 가능한 과자로 제조한다.Whole wheat has been known to be effective in decreasing cholesterol, controlling blood sugar level, and having a great effect on breast cancer and prostate cancer. In the present invention, such whole wheat flour is prepared as a cookie which can be consumed as a fiber by a dry method without food additives.
통밀의 사용량은 20 내지 25중량%일 수 있다. 통밀의 함량이 20중량% 미만이면 식이섬유 함량이 낮아 큰 효과를 얻을 수 없고, 통밀의 함량이 25중량%를 초과하면 압출 및 퍼핑 시 성형성이 떨어진다.The amount of whole wheat to be used may be 20 to 25% by weight. When the content of whole wheat is less than 20% by weight, a large effect can not be obtained due to a low dietary fiber content. If the content of whole wheat exceeds 25% by weight, the formability upon extrusion and puffing is inferior.
메밀은 콜레스테롤 감소, 혈당량 조절 등에 효과가 있고, 유방암, 전립선암 등에서 큰 효과가 있다고 알려져 있다. 본 발명에서는 이러한 메밀을 식품첨가물 없이 건식방법으로 고 식이섬유 섭취가 가능한 과자로 제조한다.Buckwheat is effective in decreasing cholesterol and controlling blood sugar, and is known to have a great effect on breast cancer and prostate cancer. According to the present invention, such buckwheat is prepared as a sweets capable of high fiber intake by a dry method without food additives.
메밀의 사용량은 20 내지 25중량%일 수 있다. 메밀의 함량이 20중량% 미만이면 식이섬유 함량이 낮아 큰 효과를 얻을 수 없고, 메밀의 함량이 25중량%를 초과하면 압출 및 퍼핑 시 성형성이 떨어진다.The amount of buckwheat may be from 20 to 25% by weight. When the content of buckwheat is less than 20% by weight, the dietary fiber content is low and a great effect can not be obtained. When the content of buckwheat exceeds 25% by weight, the formability at the time of extrusion and puffing is poor.
미강은 쌀의 도정과정에서 발생되며 그 양은 현미의 약 10% 정도로 연간 50 내지 60만 톤 정도이다. 이와 같이 다량 발생하는 미강은 주로 쌀눈과 쌀겨로 구성되어 있으며, 지방, 단백질, 탄수화물, 비타민, 미네랄 등을 풍부하게 함유하고 있어 영양학적 가치가 매우 높으나, 우리나라에서는 식품으로서의 이용이 미미하다. Rice bran occurs during rice cultivation process and its amount is about 10% of brown rice, about 50 to 600 thousand tons per year. Rice cores are mainly composed of rice husks and rice bran. They are rich in fat, protein, carbohydrates, vitamins and minerals. They have very high nutritional value. However, they are not used as food in Korea.
미강의 사용량은 2 내지 5중량%일 수 있다. 미강의 함량이 2중량% 미만이면 과자가 너무 물러지고, 미강의 함량이 5중량%를 초과하면 색상이 진갈색으로 변하고 과자가 너무 딱딱해지면서 미강유에 의해 장기 보관 시 부패율이 높아진다.The amount of rice bran can be 2 to 5% by weight. When the content of rice bran is less than 2% by weight, the sweets are excessively retracted, and when the content of rice bran exceeds 5% by weight, the color turns dark brown and the pastry becomes too hard.
미강의 영양성분은 반수용성 섬유질을 다량 함유하고 있으며, 비타민 B1, B2를 많이 함유하고 있다. 상기 영양소가 아밀라제와 같은 효소에 의해 분해되어 다른 영양소와 결합할 수 있다. 이렇게 결합된 영양소는 인체 내에서 잘 흡수되며, 그 상승작용으로 진행되어서 배변을 좋게 하고 지방을 분해 흡입하여 대소장을 빠르게 배출시키는 효과가 있다. 따라서 본 발명에서는 미강과 함께 발아현미를 효소원으로 함께 사용할 수 있다.The raw material of rice bran contains a large amount of semi-water-soluble fiber, and it contains a lot of vitamins B1 and B2. The nutrient may be degraded by an enzyme such as amylase to bind to other nutrients. These combined nutrients are absorbed well in the human body, and proceed to the synergistic action, which improves bowel movements. Therefore, germinated brown rice can be used together with rice ginger as an enzyme source in the present invention.
본 발명에서는 현미가 발아과정에서 물성적 변화를 일으켜 연화(軟化)되는 동시에 피틴산이 탈인 효소(脫燐酵素) 작용으로 소화를 촉진시켜 주는 인과 이노시톨로 변환될 뿐만 아니라 각종 영양소도 극대화된다는 점과, 발효 과정에서 효소작용에 의한 소화 촉진 효과에 착안하여 싹이 나는 상태까지 발아된 현미를 사용한다.In the present invention, brown rice is softened by causing a change in physical properties in the germination process, and is converted into phosphorus and inositol, which promotes digestion by phytogenic acid dephosphorylation, and also various nutrients are maximized, In the process of fermentation, we use brown rice germinated to the state of shoots, taking into account the effect of digestion by enzymatic action.
발아현미의 사용량은 35 내지 45중량%일 수 있다. 발아현미의 사용량이 35중량% 미만이면 식이섬유함량과 수분함량이 낮아져 퍼핑이 잘 안되고, 발아현미의 사용량이 45중량%를 초과하면 식이섬유 함량이 높아져서 과퍼핑에 의한 모양의 변화가 생길 수 있다.The germinated brown rice may be used in an amount of 35 to 45% by weight. If the germinated brown rice is used in an amount less than 35% by weight, the dietary fiber content and the moisture content are lowered and the puffing is poor. If the germinated brown rice is used in an amount exceeding 45% by weight, the dietary fiber content may be increased, .
표고버섯은 레시틴 성분이 있어 혈관의 유해 콜레스테롤을 제거하는 효능이 있으며, 칼로리가 낮아 다이어트에 효과적이다.Shiitake mushrooms have the effect of removing the harmful cholesterol of the blood vessels with the lecithin ingredient, and it is effective for the diet because the calorie is low.
강낭콩은 단백질 함유량이 높고 탄수화물이 체내로 흡수되는 것을 막아주는 파세올라민 성분이 풍부하다.Kidney beans are high in protein content and rich in paceolamine to prevent carbohydrates from being absorbed into the body.
기장은 칼로리는 낮으나 섬유소가 풍부하여 포만감을 주며, 폴리페놀 성분이 풍부하여 노화방지에 효과적이다.The calories are low in calories but rich in fiber, giving fullness, rich in polyphenols, and effective in preventing aging.
다음으로, 혼합물을 저분도로 도정한다(S200).Next, the mixture is subjected to a fractionation (S200).
도정은 7분도 이하의 저분도로 수행하며, 구체적으로는 5분도 내지 7분도로 수행될 수 있다.The running is performed at a lower part of 7 minutes or less, specifically 5 minutes to 7 minutes.
도정이 5분도 미만으로 수행되면 구성성분의 효소작용에 의한 점성력이 현저히 떨어져 퍼핑 후 부서짐 현상이 생기며, 도정이 7분도를 초과하여 수행되면 효소작용에 대한 점성력의 과다로 스낵으로서의 이질감이 생길 수 있다.When the digestion is carried out for less than 5 minutes, the viscous force due to the enzymatic action of the constituents is significantly lowered and the digestion after the puffing occurs, and if the digestion is carried out in excess of 7 minutes, .
다른 실시예에서는 혼합물의 성분 중 일부는 별도로 도정된 후 혼합될 수도 있다.In other embodiments, some of the components of the mixture may be separately ground and then mixed.
또 다른 실시예에서는 유청단백 및/또는 코코아 슈가 분말을 더 사용할 수 있다. 이 경우 완성된 과자는 부드러운 우유맛의 색상과 풍미를 지니거나 고소한 코코넛 향과 단맛을 낼 수 있다.In yet another embodiment, whey protein and / or cocoa sugar powder may be further used. In this case, the finished sweets can have a soft milk flavor and flavor, or a sweet coconut flavor and sweet taste.
이후, 도정된 혼합물을 압출성형하여 압출성형물을 얻는다(S300).Thereafter, the extruded mixture is extrusion-molded to obtain an extrusion molded product (S300).
압출성형 전 도정된 혼합물은 세척 및 건조 과정을 거칠 수 있으며, 수분함량 분석 단계를 거칠 수도 있다. The pre-extruded mixture may be washed and dried and may be subjected to a water content analysis step.
건조는 중량비로 수분함량이 10 내지 15%가 되도록 수행될 수 있으며, 1시간 30분 내지 2시간 실시될 수 있다.The drying can be carried out so that the water content is 10 to 15% by weight and can be conducted for 1 to 30 minutes to 2 hours.
압출성형은 120℃ 내지 135℃에서 수행될 수 있다. 압출성형 온도가 120℃ 미만이면 퍼핑이 되지 않아 곡물과립형태로 성형되어 즉시 섭취하는 것이 불가능하며, 135℃를 초과하면 식이섬유의 탄 맛으로 상품성이 없어질 수 있다. 토출부는 2 내지 3.5mm×1 내지 1.5mm 크기의 직사각형 모양의 토출구멍과 또는 토출부 지름이 1 내지 2mm 크기의 둥근 모양 1 내지 5개를 사용하여 절단칼의 회전속도를 200 내지 300rpm으로 하여 성형할 수 있다.The extrusion may be carried out at 120 캜 to 135 캜. If the extrusion temperature is less than 120 캜, the puff will not be formed and it will be molded into a granular granule form and can not be immediately consumed. If the temperature exceeds 135 캜, the charcoal taste of the dietary fiber may be lost. The discharging portion is formed by using a rectangular discharge hole having a size of 2 to 3.5 mm x 1 to 1.5 mm or 1 to 5 round shapes having a diameter of 1 to 2 mm and setting the rotating speed of the cutting knife at 200 to 300 rpm can do.
성형 형태는 긴 핑거모양과 납작한 시리얼모양, 별모양 등의 다양한 형태일 수 있다.The shape of the molding may be various forms such as a long finger shape, a flat cereal shape, a star shape, and the like.
마지막으로, 압출성형물을 건조하여 고식이섬유 과자를 얻는다(S400).Finally, the extrudate is dried to obtain a high fiber confection (S400).
건조과정은 과자의 수분함량이 3 내지 5중량%가 되도록 수행되며, 이에 한정되지 않으나, 70℃ 내지 80℃에서 1시간 45분 내지 2시간 15분 동안 열풍 건조로 수행될 수 있다. 열풍 건조가 70℃ 미만에서 시간이 1시간 30분 미만으로 건조하면 과자의 수분함량이 6 내지 8 중량%로 유통 중 변질의 우려가 현저하게 증가하고, 80℃를 초과하여 2시간 초과로 건조하면 과자 표면이 필요 이상의 열에 과하게 노출되어 색과 맛이 변질될 수 있다.The drying process is performed so that the moisture content of the cake is 3 to 5% by weight, but is not limited thereto, and may be performed by hot air drying at 70 to 80 캜 for 1 hour and 45 minutes to 2 hours and 15 minutes. If the hot air drying is carried out at a temperature lower than 70 ° C. for less than 1 hour and 30 minutes, the moisture content of the cookie is increased to 6 to 8% by weight and the risk of deterioration during circulation is markedly increased. The surface of the cookie may be overexposed to more than necessary heat and the color and taste may be altered.
건조 이후 금속검출 및 포장 등을 거칠 수 있다.After drying, metal may be detected and packaged.
이하 제조예를 통해 본 발명을 더욱 상세히 설명한다.Hereinafter, the present invention will be described in more detail with reference to the following Production Examples.
제조예에서는 통밀 220g, 메밀 220g, 미강 30g, 발아현미 400g, 표고버섯 80g, 강낭콩 15g 및 기장 15g을 혼합하였다.In the production example, 220 g of whole wheat, 220 g of buckwheat, 30 g of rice bran, 400 g of germinated brown rice, 80 g of mushroom, 15 g of kidney bean and 15 g of millet were mixed.
혼합 후 7분도로 도정, 세척 및 건조한 후 130℃에서 압출 성형 하였다. 이후 75℃에서 2시간 동안 열풍건조하였다.After mixing, it was rolled at 7 minutes, washed, dried and extruded at 130 ° C. Followed by hot air drying at 75 DEG C for 2 hours.
도 2 및 도 3은 제조된 고식이섬유의 사진이다. 분석결과 식이섬유의 함량은 7.54중량%였다.Figs. 2 and 3 are photographs of the fabric of the present invention. As a result, the content of dietary fiber was 7.54% by weight.
Claims (8)
상기 도정된 혼합물을 세척 및 건조하는 단계;
세척 및 건조된 상기 도정된 혼합물을 압출 성형하여 압출성형물을 얻는 단계; 및
상기 압출성형물을 건조하는 단계를 포함하는 고식이섬유 과자의 제조방법.100 parts by weight of whole wheat and 50 to 150 parts by weight of buckwheat is mixed at a rate of 5 minutes to 7 minutes;
Washing and drying the obtained mixture;
Washing and drying the extruded mixture to obtain an extrudate; And
And drying the extrudate. ≪ RTI ID = 0.0 > 8. < / RTI >
상기 혼합물은 미강 5 내지 50중량부, 발아현미 200 내지 300중량부, 표고버섯 10 내지 70중량부, 강낭콩 3 내지 20중량부 및 기장 3 내지 20중량부 중 적어도 어느 하나를 더 포함하는 것을 특징으로 하는 고식이섬유 과자의 제조방법.The method according to claim 1,
Wherein the mixture further comprises at least one of 5 to 50 parts by weight of rice bran, 200 to 300 parts by weight of germinated brown rice, 10 to 70 parts by weight of mushroom, 3 to 20 parts by weight of kidney beans and 3 to 20 parts by weight A method of manufacturing fiberglass cookies.
상기 혼합물은 통밀 20 내지 25중량%, 메밀 20 내지 25중량%, 미강 2 내지 5중량%, 발아현미 35 내지 45중량%, 표고버섯 5 내지 10중량%, 강낭콩 1 내지 2중량% 및 기장 1 내지 2중량%로 이루어진 것을 특징으로 하는 고식이섬유 과자의 제조방법.The method according to claim 1,
The mixture comprises 20 to 25% by weight of whole wheat, 20 to 25% by weight of buckwheat, 2 to 5% by weight of rice bran, 35 to 45% by weight of germinated brown rice, 5 to 10% by weight of mushroom, 1 to 2% And 2% by weight of the total weight of the fiber.
상기 압출 성형의 온도는 120℃ 내지 135℃인 것을 특징으로 하는 고식이섬유 과자의 제조방법.4. The method according to any one of claims 1 to 3,
Wherein the temperature of the extrusion molding is 120 to 135 占 폚.
식이섬유 함유량이 7 내지 10중량%인 것을 특징으로 하는 고식이섬유 과자의 제조방법.4. The method according to any one of claims 1 to 3,
Wherein the content of the dietary fiber is 7 to 10% by weight.
식이섬유함량이 7 내지 10중량%이고,
상기 통밀 및 상기 메밀은 5분도 내지 7분도로 도정되었으며,
압출 성형법으로 제조된 고식이섬유 과자.100 parts by weight of whole wheat and 50 to 150 parts by weight of buckwheat,
A dietary fiber content of 7 to 10% by weight,
The whole wheat and the buckwheat were tied at 5 minutes to 7 minutes,
A high - fiber fiber cake made by extrusion molding.
상기 혼합물은 미강 5 내지 50중량부, 발아현미 200 내지 300중량부, 표고버섯 10 내지 70중량부, 강낭콩 3 내지 20중량부 및 기장 3 내지 20중량부 중 적어도 어느 하나를 더 포함하는 것을 특징으로 하는 고식이섬유 과자.The method according to claim 6,
Wherein the mixture further comprises at least one of 5 to 50 parts by weight of rice bran, 200 to 300 parts by weight of germinated brown rice, 10 to 70 parts by weight of mushroom, 3 to 20 parts by weight of kidney beans and 3 to 20 parts by weight This pastry fiber cookie.
통밀 20 내지 25중량%, 메밀 20 내지 25중량%, 미강 2 내지 5중량%, 발아현미 35 내지 45중량%, 표고버섯 5 내지 10중량%, 강낭콩 1 내지 2중량% 및 기장 1 내지 2중량%로 이루어진 것을 특징으로 하는 고식이섬유 과자.8. The method of claim 7,
The present invention relates to a process for the production of soybean mushroom which comprises 20 to 25% by weight of whole wheat, 20 to 25% by weight of buckwheat, 2 to 5% by weight of rice bran, 35 to 45% by weight of germinated brown rice, 5 to 10% Wherein the fiber-reinforced plastic material is a fiber-reinforced plastic material.
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