KR20200002118A - Method of manufacturing a Beans protein and protein and pea protein - Google Patents

Method of manufacturing a Beans protein and protein and pea protein Download PDF

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KR20200002118A
KR20200002118A KR1020180075272A KR20180075272A KR20200002118A KR 20200002118 A KR20200002118 A KR 20200002118A KR 1020180075272 A KR1020180075272 A KR 1020180075272A KR 20180075272 A KR20180075272 A KR 20180075272A KR 20200002118 A KR20200002118 A KR 20200002118A
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weight
parts
powder
beans
rice
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KR1020180075272A
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KR102125029B1 (en
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조순장
김승미
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농업회사법인주식회사지푸드
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48Sweetmeats, 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30Cocoa products, e.g. chocolate; Substitutes therefor
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0004Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • A23G3/0006Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
    • A23G3/001Mixing, kneading processes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0063Coating or filling sweetmeats or confectionery
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/161Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/174Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough
    • A23L7/178Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough by pressure release with or without heating
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/30Puffing or expanding
    • A23P30/32Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum 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)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Confectionery (AREA)

Abstract

The present invention relates to puffed snacks including vegetable proteins, which comprises mixed crops including black rice, oats, and black sesame, beans including lentils and black bean, nuts including ginkgo nut, pecan, and cola nut, and vegetables including carrot, bamboo shoot, and lotus root. For the composition ratio of the mixed crops, the ratio of black rice, oats, and black sesame are 1:1:0.2; for the composition ratio of the beans, the ratio of lentils and black bean is 1:1; for the composition ratio of the nuts, the ratio of ginkgo nut, pecan, and cola nut are 1:1:1; and for the composition ratio of the vegetables, the ratio of carrot, bamboo shoot, and lotus root are 1:1:1. In addition, the entire composition ratio is 20-50 parts by weight of bean powder, 5-10 parts by weight of nut powder, and 10-20 parts by weight of vegetable powder with respect to 100 parts by weight of mixed crop powder. Moreover, a manufacturing method of the puffed snacks comprises: a step (a) of conducting heating treatment of the beans at 150°C for 5-7 minutes; a step (b) of putting the heating treated beans, the mixed crops, the nuts, and the vegetables in a grinder, grinding the same while stirring to evenly mix the same and then, aging the same in an aging tank for maintaining the temperature at 5-10°C for 5 days; a step (c) of adding water in the completely aged mixture, and putting the same in a molding machine in order to manufacture a molded rice; a step (d) of putting the molded rice into a puffing device and conducting a puffing and compressing process at 220-230°C with the pressure of 80-90 kg/cm^2 for 2-5 seconds to manufacture puffed snacks; and a step (e) of coating saccharides or chocolate on the surface of the puffed snacks. The present invention can provide nutrients including proteins which conventional grain snacks lack.

Description

식물성 단백질을 함유하는 팽화과자 및 그 제조방법{Method of manufacturing a Beans protein and protein and pea protein}Puffed confectionery containing vegetable protein and its manufacturing method {Method of manufacturing a Beans protein and protein and pea protein}

본 발명은 압출팽화를 이용한 식물성 단백질을 함유하는 팽화과자의 제조방법에 관한 것으로, 보다 상세하게는 혼합곡물(흑미, 귀리 및 검은깨)와 두류(렌틸콩 및 서리태), 견과류(은행, 피칸, 콜라너트) 및 야채류(당근, 죽순 및 연근)를 혼합하여 분말화한 후 이를 다양한 형태로 팽화시킨 팽화과자로 식감이 우수하고 수분함량이 낮아 저장성이 높고, 저지방, 무콜레스테롤, 무설탕인 단백질 보충기능을 갖는 팽화과자 및 그 제조방법에 관한 것이다.The present invention relates to a method for producing a expanded protein containing vegetable protein using extrusion expansion, more specifically, mixed grains (black rice, oats and black sesame), beans (whole lentils and frosted), nuts (banks, pecans, Cola nut) and vegetables (carrots, bamboo shoots and lotus roots) are mixed and powdered and then expanded into various forms. Puffed confectionery with excellent texture and low moisture content, high shelf life, low fat, cholesterol-free, protein-free supplement It relates to a swollen confectionery having a and a method for producing the same.

최근 다양화된 식생활로 인해 쌀 등 곡물의 소비량은 많이 줄어들고 있으나, 한편으로는 생활수준의 향상에 따라 맛과 영양이 풍부하고 편리성까지 갖춘 곡물을 이용하여 제조된 제품에 대한 소비인구는 늘고 있다. 이에 맞추어, 건강식 곡물제품에 대한 연구가 활발하게 진행되고 있으며, 팽화된 혼합곡물을 이용한 과자 등의 스낵 제품들이 출시되고 있다. In recent years, consumption of grains such as rice has been greatly reduced due to diversified diets, but on the other hand, the population of consumers for products manufactured using grains rich in taste, nutrition and convenience are increasing according to the improvement of living standard. . Accordingly, research on healthy grain products is actively being conducted, and snack products such as confectionery using expanded mixed grains are being released.

쌀은 전체 영양분의 대부분이 쌀눈과 속껍질 속(무기질, 비타민 및 미량 영양소의 95%이상)에 있기 때문에 쌀눈과 속껍질이 그대로 있는 상태의 현미가 영양에 있어서 최고이지만, 현미는 속껍질의 섬유질 때문에 먹기에 거칠고 미관이 좋지 않으며 섬유질은 소화가 잘 안된다는 문제점이 있어, 현미를 제외한 대부분의 시중 쌀은 그 쌀눈과 속껍질을 도정할 때 모두 깎아 버리고 투명하게 하얀 광택이 나는 백미로 도정되어 판매되고 있다. 이러한 백미는 탄수화물, 무기질, 비타민 등 영양소가 골고루 들어있기는 하지만 단백질, 지방, 칼슘, 철분 등은 부족하여 영양불균형으로 인한 각종 질병에 대한 면역능력이 떨어진다. 또한, 팽화스낵과자는 다량의 식용유를 포함하고 있다는 점에서 고지방, 고칼로리의 식품이란 인식이 팽배하여 최근 건강을 추구하는 성향이 높아지고 있어 이들 과자를 기피하는 경향이 있다. 상기와 같은 문제점을 해결하기 위하여 대한민국 등록특허 제 1626612호에는 분리대두 단백미와 미강을 이용하여 단백질 함량을 20~40중량%로 증대시킨 체중 감량 및 식사대용이 가능한 저온 압출한 단백질 과자 성형 조성물 및 그 제조방법에 관한 것이다 저온 압출하는 과자 성형 조성물 및 그 제조방법이 개시되어 있다.Rice is the best food for nutrients because most of its nutrients are in the rice gulls and cuticles (more than 95% of minerals, vitamins and micronutrients). Rough and poor aesthetics and fiber is difficult to digest, most of the commercial rice except brown rice is cut off when the eyes and skins are cut and are sold as white rice with a transparent white luster. These white rice is rich in nutrients such as carbohydrates, minerals, and vitamins, but lacks protein, fat, calcium, iron, etc., and thus is immune to various diseases due to nutritional imbalance. In addition, in view of the fact that puffed snacks contain a large amount of cooking oil, the recognition of foods with high fat and high calorie has been increasing, and the tendency to seek health has recently increased, and they tend to avoid these snacks. In order to solve the above problems, Korean Patent No. 1626612 discloses a low-temperature extruded protein confectionery molding composition capable of weight loss and meal replacement using a separated soy protein and rice bran to increase the protein content to 20 to 40% by weight. Disclosed is a confectionery molding composition subjected to low temperature extrusion and a method for producing the same.

대한민국 공개특허 제2000-75359호 의 '흑미를 이용한 쌀과자 및 그 제조방법'에서는 흑미와 현미를 일정한 비율로 섞고, 여기에 물을 첨가하여 수분함량 18%, 260℃, 6초간 팽화하여 흑미과자를 제조하는 방법이 공개되었고, 또한, 대한민국 공개특허 제2003-73760호의 '쌀과자 제조방법'에서는 현미를 튀긴 후 물엿, 한천, 솔비톨 및 초콜릿과 배합하여 일정형상으로 성형하여 쌀과자를 제조하는 방법이 공개되었으며, 대한민국 공개특허 제2003-936590호의 '쌀튀밥을 주재로 하는 초코바 제조방법 및 그 물건'에서는 쌀튀밥을 물엿,견과류, 설탕, 젤라틴의 혼합물과 함께 성형한 후 호박엿과 초콜릿을 코팅하여 쌀튀밥을 이용한 초코바를 제조하는 방법이 공개되었다. 또한, 대한민국 공개특허 제2017-0140509호에는 카나우바왁스, 잔타컴 및 유청단백을 이용하여 유산균을 코팅하고, 코팅된 유산균을 단백질 식품에 코팅하여 간단하고 저비용으로 유산균을 코팅한 단백질 식품을 제공하는 기술이 개시되어 있다. 또한, 대한민국 등록특허 제1424766호에는 "압축팽화를 이용한 곡물과자 제조방법"으로 (a) 현미, 백미 또는 흑미 중에서 선택된 적어도 하나의 곡물, 두류, 견과류, 성형미 및 물, 소금 또는 감미료 중에서 선택된 적어도 하나의 첨가물을 포함하는 재료를 준비하는 단계; (b) 콩을 150℃ 온도에서 5분간 가열 선처리하는 단계; (c) 상기 곡물과 선처리된 두류, 상기 견과류, 상기 성형미 및 상기 첨가물을 섞어 교반하여 혼합하는 단계; 및 (d) 상기 혼합물을 정량씩 퍼핑기에 삽입 후 퍼핑기를 조절하며 팽화압축시켜 곡물과자를 제조하는 단계;로 이루어진 기술이 개시되어 있다. 그러나, 이러한 종래의 기술은 백미, 흑미, 현미 등을 이용하여 제조한 단순한 쌀과자로 기호성의 개선에만 목적을 두기 때문에 생리적 기능성과 보전성을 향상시키지 못하는 문제점이 있고 또한, 종래기술은 곡류만을 이용하여 제조되기 때문에 콩과 같은 두류가 가지고 있는 단백질 성분이 현저히 부족하여 영양불균형이라는 문제점을 해소하지 못하였다.In the 'Korean rice confectionery using black rice and its manufacturing method' of Korean Unexamined Patent Publication No. 2000-75359, black rice and brown rice are mixed at a constant ratio, and water is added thereto to swell for 18% of water content, 260 ° C. for 6 seconds, and black rice confectionery. The method of preparing the method has been disclosed, and in the 'Method of Manufacturing Rice Confectionery' of Korean Patent Laid-Open Publication No. 2003-73760, fried brown rice is then mixed with starch syrup, agar, sorbitol and chocolate, and then molded into a predetermined shape to prepare rice confectionery. This method has been disclosed, the method of manufacturing a chocolate bar mainly based on rice fried rice in the Republic of Korea Patent Publication No. 2003-936590 and the rice coated rice with a mixture of starch syrup, nuts, sugar, gelatin and then coated with pumpkin starch and chocolate The method for producing a chocolate bar using rice fried rice was disclosed. In addition, Korean Patent Publication No. 2017-0140509 discloses lactic acid bacteria using carnauba wax, xantacomm and whey protein, and provides a protein food coated with lactic acid bacteria at low cost by coating the coated lactic acid bacteria on protein food. Techniques are disclosed. In addition, the Republic of Korea Patent No. 1424766, "a method of manufacturing a confectionery using compressed expansion" (a) at least one selected from brown rice, white rice or black rice, at least one selected from grains, beans, nuts, shaped rice and water, salt or sweeteners Preparing a material comprising one additive; (b) preheating the beans at 150 ° C. for 5 minutes; (c) mixing and stirring the grains and the pretreated beans, the nuts, the shaped rice and the additives; And (d) inserting the mixture into the puff by a quantitative amount and adjusting the puff and swelling to prepare grains. However, such a conventional technique is a simple rice cake prepared using white rice, black rice, brown rice, etc., and thus has only a purpose to improve palatability, and thus does not improve physiological functionality and integrity. Since it is manufactured, the protein component of soybeans such as soybeans is remarkably lacked, so it cannot solve the problem of nutritional imbalance.

대한민국 등록특허 제1626612호Republic of Korea Patent No. 1626812 대한민국 등록특허 제1424766호Republic of Korea Patent No. 1424766 대한민국 공개특허 제2000-75359호Republic of Korea Patent Application Publication No. 2000-75359 대한민국 공개특허 제2003-73760호Republic of Korea Patent Publication No. 2003-73760 대한민국 공개특허 제2003-936590호Republic of Korea Patent Publication No. 2003-936590 대한민국 공개특허 제2017-0140509호Republic of Korea Patent Publication No. 2017-0140509

본 발명의 목적은 일반과자에 부족되기 쉬운 단백질 등의 영양성분을 제공할 뿐만 아니라, 소비자 기호에 알맞도록 곡물, 두류, 견과물 및 야채류를 함유하는 팽화과자의 표면에 기능성 감미료를 코팅처리함으로써, 식물성 단백질 뿐만 아니라 견과류 및 야채류 등에 함유되어 있는 영양분을 두루 포함하는 건강식 곡물 팽화과자를 제공하는데 그 목적이 있다.An object of the present invention is to provide a nutritional component such as protein, which is easy to be lacking in the general confection, as well as coating the functional sweetener on the surface of the expanded confectionery containing grains, beans, nuts and vegetables to suit consumer preferences, The object of the present invention is to provide a healthy grain expanded confectionery containing nutrients contained in not only vegetable proteins but also nuts and vegetables.

또한, 식물성 단백질은 동물성 단백질에 비해 필수아미노산이 부족하므로 대두단백질을 통해 라이신을 보충해주고 대두단백질에 부족한 메치오닌은 쌀 단백으로 보충해 주는 상호 보완적인 기능을 제공함에 있다. In addition, since vegetable proteins lack essential amino acids compared to animal proteins, lysine is supplemented through soy protein, and methionine deficient in soy protein provides complementary functions of supplementation with rice protein.

또 다른 목적은 팽화시 윔스크류 압축성형기을 이용하여 압출구의 형상이나 크기를 조절할 수 있어 다양한 형태의 팽화 과자를 제공함에 있다.Still another object is to provide a puffed confectionery of various forms by adjusting the shape or size of the extrusion port by using a cap screw compression molding machine during puffing.

상기 목적을 달성하기 위하여 출원인은 예의 연구를 거듭한 결과, 곡물과자에 부족되기 쉬운 단백질 등 영양성분을 제공할 뿐만 아니라, 소비자 기호에 알맞은 곡물과자를 제조하여 소비자가 간편하고 편리하게 시식할 수 있는 팽화과자의 조성성분을 특정함과 아울러 그 제조방법을 개발하게 되었다.In order to achieve the above objection, the applicants have intensively researched, and not only provide nutritious ingredients such as proteins that are likely to be lacking in grain confectionery, but also produce grain confections suitable for consumer's taste so that consumers can easily and conveniently sample them. In addition to identifying the composition of puffed confectionery, a method of manufacturing the same was developed.

본 발명의 팽화 과자의 조성성분 및 조성 비율에 대하여 살펴보면, 혼합곡물은 흑미, 귀리 및 검은깨로 구성되어 있고, 두류로는 렌틸콩 및 서리태로 이루어져 있으며, 견과류는 은행, 피칸, 콜라너트이고, 야채류로는 당근, 죽순 및 연근로 구성되어 있다.Looking at the composition and proportion of the swelling confectionery of the present invention, the mixed grains are composed of black rice, oats and black sesame seeds, the beans are made of lentils and frost tea, nuts are ginkgo, pecan, cola nut, Vegetables consist of carrots, bamboo shoots and lotus root.

혼합곡물의 조성비율은 흑미:귀리:검은깨=1:1:0.2로 조성되어 있으며, 두류의 조성비율은 렌틸콩:서리태=1:1로 조성되어 있고, 견과류 역시도 은행:피칸: 콜라너트가 각각 1:1:1의 비율로 조성되어 있으며, 야채류 역시도 각각 동일한 비율로 조성되어 있다. 그리고, 이들 전체적인 조성비율은 곡물혼합 분말 100중량부에 대하여 두류분말 20-50중량부, 견과류분말 5-10중량부 및 야채 분말 10-20중량부로 조성되어 있다. 또한 제조공정은 다음과 같다. The composition ratio of mixed grains is black rice: oats: black sesame = 1: 1: 0.2, and the composition ratio of soybean is lentils: frost type = 1: 1 and nuts are also ginkgo: pecan: cola nut The ratio is 1: 1: 1, and vegetables are also the same ratio. The total composition ratio is 20-50 parts by weight of soybean powder, 5-10 parts by weight of nut powder, and 10-20 parts by weight of vegetable powder, based on 100 parts by weight of grain mix powder. In addition, the manufacturing process is as follows.

(a) 두류를 먼저 150℃ 온도에서 5-7분간 가열처리하는 단계,(a) first heating the beans at a temperature of 150 ° C. for 5-7 minutes,

(b) 상기 가열처리한 두류와 혼합곡물, 견과류 및 야채류들을 분쇄기에 넣고 골고루 섞이도록 교반하면서 분쇄한 후 5-10℃를 유지하는 숙성조에서 5일간 숙성시키는 단계,(b) putting the heat-treated soybeans and mixed grains, nuts and vegetables into a grinder and pulverizing to stir evenly and then aged in a aging tank for 5 days to maintain 5-10 ℃,

(c) 상기 숙성이 끝난 혼합물에 물을 첨가하여 성형기에 넣어 성형미를 제조하는 단계(c) adding water to the matured mixture and putting it into a molding machine to produce a shaped rice

(d) 상기 성형미를 퍼핑장치에 투입하여 220~230℃의 온도에서 80~90kg/cm2 의 압력으로 2∼5초 동안 팽화와 압축과정을 거쳐 팽화과자를 제조하는 단계,(d) preparing the expanded confectionery by injecting the shaped rice into a puffing device through expansion and compression for 2 to 5 seconds at a pressure of 80 to 90 kg / cm 2 at a temperature of 220 to 230 ° C.,

(e) 상기 팽화과자의 표면에 당류 또는 초콜릿을 코팅하는 단계로 이루어져 있다.(e) coating the sugar or chocolate on the surface of the expanded confectionery.

본 발명에 따른 팽화과자는 일반 곡물과자에 부족되기 쉬운 단백질 등의 영양성분을 제공할 뿐만 아니라, 소비자 기호에 알맞은 형상의 과자로 제조가 가능하며, 또한 식감이 뛰어나며, 수분함량이 낮으므로 저장성이 높아 소비자가 언제 어디서나 간편하고 편리하게 이용할 수 있으며, 저지방, 무콜레스테롤, 무설탕의 저칼로리인 점에 특징이 있다. 또한 본 발명의 팽화과자는 다양한 형상으로 제조가 가능하여 미적 감각이 뛰어나 식감을 유도할 수 있다.Puffed confectionery according to the present invention not only provides nutrients, such as proteins that are likely to be lacking in general grains, but also can be produced as a confectionery of a shape suitable for consumer preference, and also has excellent texture and low moisture content It is high and can be used easily and conveniently by consumers anytime and anywhere, and is characterized by low calories of low fat, cholesterol-free and sugar-free. In addition, the expanded confectionery of the present invention can be produced in a variety of shapes can be induced by having an excellent aesthetic sense.

도 1은 본 발명에 따른 팽화 과자 성형 조성물의 제조방법을 보인 블록도이다.
도 2는 본 발명의 방법에 따라 제조된 성형미의 사진자료이다.
도 3는 본 발명의 퍼핑장치의 사진자료이다.
1 is a block diagram showing a manufacturing method of the expanded confectionery molding composition according to the present invention.
Figure 2 is a photographic material of the molded rice produced according to the method of the present invention.
Figure 3 is a photographic material of the puffing apparatus of the present invention.

본 발명의 팽화 과자 조성성분으로 혼합곡물은 흑미, 귀리 및 검은깨로 구성되어 있고, 두류로는 렌틸콩 및 서리태로 이루어져 있으며, 견과류는 은행, 피칸, 콜라너트이고, 야채류로는 당근, 죽순 및 연근로 구성되어 있다. 혼합곡물의 조성비율은 흑미:귀리:검은깨=1:1:0.2로 조성되어 있으며, 두류의 조성비율은 렌틸콩: 서리태=1:1로 조성되어 있고, 견과류 역시도 은행:피칸:콜라너트가 각각 1:1:1의 비율로 조성되어 있으며, 야채류 역시도 동일한 비율로 조성되어 있다.In the expanded confectionery composition of the present invention, the mixed grains are composed of black rice, oats, and black sesame seeds, and the beans are made of lentil and frost, and the nuts are ginkgo, pecan, cola nut, and vegetables are carrots, bamboo shoots, It is composed of lotus root. The composition ratio of mixed grains is black rice: oats: black sesame = 1: 1: 0.2, and the composition ratio of soybean is lentil bean: frost type = 1: 1 and nuts are also ginkgo: pecan: cola nut The ratio is 1: 1: 1, and vegetables are also the same ratio.

그리고, 이들 전체적인 조성비율은 곡물혼합 분말 100중량부에 대하여 두류분말 20-50중량부, 견과류분말 5-10중량부 및 야채 분말 10-20중량부로 조성되어 있다.The total composition ratio is 20-50 parts by weight of soybean powder, 5-10 parts by weight of nut powder, and 10-20 parts by weight of vegetable powder, based on 100 parts by weight of grain mix powder.

상기의 흑미는 항산화나 항암 및 항궤양 효과가 있다고 알려져있고 안토시아닌이라는 수용성 색소가 있어 검은색을 띠게 된다. 특히 흑미에는 안토시아닌이 검은콩보다 4배 이상 들어 있으며, 비타민 B군을 비롯하여 철, 아연,셀레늄 등의 무기염류는 일반 쌀의 5배 이상 함유되어 있다. 이것은 노화와 여러 질병을 일으키는 체내의 활성산소를 효과적으로 중화시킬 뿐만 아니라 심장질병, 뇌졸중, 성인병, 암 예방에도 좋은 성분으로 알려져 있다. 귀리는 우수한 식이섬유 및 베타그루칸이라는 물질이 많아 콜레스테롤 수치를 낮춤으로서 심장병 및 당뇨병 환자들에게 좋아 최근에는 귀리에 대한 의학적인 관심이 높아지고 있다. 특히 귀리에 함유된 베타그루칸은 혈중 콜레스테롤 수치를 현저히 낮추는 기능이 있어 당뇨병 환자나 고혈압 환자에게 특히 유용하다.The black rice is known to have antioxidant, anti-cancer and anti-ulcer effects and has a water-soluble pigment called anthocyanin to give a black color. In particular, black rice contains anthocyanins four times more than black beans, and mineral salts such as vitamin B group, iron, zinc, and selenium contain five times more than ordinary rice. It effectively neutralizes free radicals in the body causing aging and various diseases, and is known as a good ingredient for preventing heart disease, stroke, adult disease and cancer. Oats are high in dietary fiber and beta-glucans, which are good for heart disease and diabetes patients by lowering cholesterol levels. Recently, medical attention to oats is increasing. In particular, beta glucan in oats has a function of significantly lowering blood cholesterol levels, which is particularly useful for diabetics and hypertensive patients.

검은깨는 흑임자라고도 하며, 맛이 달고 독이 없어서 기가 허했을 때 약용으로 복용하기도 한다. 검은깨는 다른 참깨와 달리 안토시아닌 색소가 함유되어 있어 강력한 항산화작용을 하며 시력 회복과 당뇨 치료에 효과적인 식품이다. 또한 필수 아미노산인 트립토판과 상피구조의 기본을 형성하는 단백질인 케라틴이 들어있어 모발의 윤기 강화와 탈모 예방에도 도움을 준다.Black sesame is also known as black sesame, and it is used as a medicine when it is too thin because it tastes sweet and not poisonous. Unlike other sesame seeds, black sesame seeds contain anthocyanin pigments, which are potent antioxidants and are effective for restoring vision and treating diabetes. It also contains tryptophan, an essential amino acid, and keratin, a protein that forms the basis of epidermal structure, to help strengthen hair and prevent hair loss.

렌틸콩은 유럽 남부, 지중해 연안이 원산지로, 꼬투리 안에 양면이 볼록한 렌즈 모양으로 콩이 들어있어 ‘렌즈콩’이라고도 불린다. 주산지인 인도에서는 ‘달(Dal)’이라는 이름으로 잘 알려져 있다. 렌틸콩에는 비타민, 무기질, 식이섬유 등이 풍부한 영양 식품이다. 양질의 단백질도 다량 함유되어 있어 채식주의자들에게 중요한 식물성 단백질 공급원 역할을 하고 있다.Lentil beans are native to southern Europe and the Mediterranean, and are also called lentils because they have a convex, lenticular shape inside the pod. It is well known by its name as "Dal" in India. Lentils are nutritious foods rich in vitamins, minerals, and fiber. It is also high in protein, making it an important source of vegetable protein for vegetarians.

서리태는 껍질은 검은색이지만 속이 파랗다고 하여 속청이라고도 부른다. 10월경에 서리를 맞은 뒤에나 수확할 수 있으며, 서리를 맞아 가며 자란다고 하여 서리태라는 명칭이 붙여졌다. 한방에서는 오래전부터 검은콩의 효과에 주목해 왔는데, 이는 노화 예방과 관계가 깊다. 검은콩은 흰콩보다 인체 내의 활성산소를 제거하는 항산화 효과가 높으며, 색이 짙을수록 항산화 효과가 높은 것으로 알려져 있다. The frost is black, but the blue inside is called Sokcheong. It can be harvested only after the frost hits around October, and it is named frost because it grows with the frost. In oriental medicine, the effects of black beans have been noted for a long time, which is closely related to aging prevention. Black beans have a higher antioxidant effect to remove free radicals in the human body than white beans, and the darker the color, the higher the antioxidant effect is known.

은행에는 탄수화물 34.5%, 단백질 4.7%, 지방 1.7% 외에 카로틴, 비타민 C 등을 함유하고 있다. 그 밖에 청산배당체 함유하고 있어 은행을 많이 먹으면 중독을 일으키는 수가 있다. 은행을 볶아서 그냥 먹거나 술안주로 하고 신선로 등 여러 음식에 고명으로 이용한다. 한방에서는 백과(白果)라 하여 진해·거담 등의 효능이 있어 해수·천식·유정(遺精)·소변의 백탁(白濁)·잦은 소변 등에 처방하며 자양제로도 복용한다. Banks contain carotene and vitamin C in addition to 34.5% carbohydrate, 4.7% protein and 1.7% fat. In addition, because it contains a liquid glycoside, eating a lot of banks can cause poisoning. Stir-fry the bank and just eat it or use it as a snack and use it as a garnish for various foods such as fresh food. In Chinese medicine, it is called encyclopaedia and has the effect of Jinhae, sputum, etc. It is prescribed for seawater, asthma, oil well, urine whitening, frequent urine, and is also taken as a nourishing drug.

피칸(pecan)은 미국산 호두열매로 불포화지방산이 다량 함유되어 있고, 뇌신경을 안정시키는 칼슘과 신경비타민인 비타민 B군의 함량도 대단히 높아 영양적으로 우수한 견과류로 아메리칸인디언의 주요 식량이었고 파이, 케이크, 아이스크림 등에 이용되고 있다.Pecan is an American walnut fruit, contains a large amount of unsaturated fatty acids, and has a high content of vitamin B, a calcium and neurovitamin that stabilizes the brain, and is a nutritious nut. It is used for ice cream.

콜라너트는 아프리카에서 자라는 콜라나무의 열매로 5cm정도의 크기에 생김새는 밤과 비슷하며, 콜라너트 속 카페인은 심장박동수와 신진대사율을 높여주어 매일 콜라너트를 하나씩 먹으면 심장질환 예방에 도움이 된다.The cola nut is the fruit of the cola tree growing in Africa and is about 5cm in size and looks similar to chestnuts. The caffeine in the cola nut improves the heart rate and metabolic rate, so eating one cola nut every day helps prevent heart disease.

이하, 본 발명에 따른 식물성 단백질을 함유하는 팽화과자의 조성성분 및 조성 비율과 제조방법을 첨부된 도면을 참조하여 상세하게 설명하면 다음과 같다.Hereinafter, with reference to the accompanying drawings, the composition components, composition ratio and manufacturing method of the expanded protein containing vegetable protein according to the present invention will be described in detail.

본 발명에 서술된 기술적이거나 과학적인 용어를 포함해서 여기서 사용되는 모든 용어들은 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에 의해 일반적으로 이해되는 것과 동일한 의미를 가지고 있다. 일반적으로 사용되는 사전에 정의되어 있는 것과 같은 용어들은 관련 기술의 문맥 상 가지는 의미와 일치하는 것으로 해석되어야 하며, 본 출원에서 명백하게 정의하지 않는 한, 이상적이거나 과도하게 형식적인 의미로 해석되지 않는다.All terms used herein, including technical or scientific terms described in the present invention, have the same meaning as commonly understood by one of ordinary skill in the art to which the present invention belongs. Terms such as those defined in the commonly used dictionaries should be interpreted as having meanings in the context of the related art and should not be construed in ideal or excessively formal meanings unless expressly defined in the present application.

실시예 1Example 1

1. 재료의 준비단계1. Preparation of Materials

렌틸콩과 서리태를 깨끗이 세척하고 1:1 의 비율로 혼합한 후 150℃ 온도에서 5분간 가열처리한다. 혼합곡물인 흑미, 귀리 및 검은 깨를 1:1:0.2의 비율로 혼합하여 깨끗이 세척하여 건조시킨다. 견과류인 은행, 피칸 및 콜라너트을 각각 동일량을 혼합하며, 야채류인 당근, 죽순 및 연근 역시도 각각 동일한 량으로 취합한다.The lentils and frost tea are washed cleanly, mixed at a ratio of 1: 1, and then heated at 150 ° C. for 5 minutes. The mixed grains of black rice, oats and black sesame seeds are mixed at a ratio of 1: 1: 0.2, washed thoroughly and dried. The same amount of nuts, ginkgo, pecan and colanut are mixed, and vegetables, carrots, bamboo shoots and lotus root, are also collected in the same amount.

2. 재료의 숙성단계2. Ripening step of the material

상기의 혼합곡물 2㎏과 두류 1㎏을 분쇄기에 넣고 골고루 섞이도록 교반하면서 분쇄한 후 5-10℃를 유지하면서 5일간 숙성시킨다. 2 kg of the mixed grains and 1 kg of soybeans are put into a grinder, pulverized with stirring to mix evenly, and then aged for 5 days while maintaining 5-10 ° C.

3. 성형미 제조단계3. Molding process

상기의 숙성시킨 혼합곡물 분말 및 두류분말 3 ㎏과 상기의 조성비율로 혼합된 분쇄한 견과류분말 200g 및 야채류분말 400g에 물 500g을 첨가하여 골고루 섞이도록 교반하면서 상기 혼합분쇄물을 성형기에 넣어 성형미를 제조한다.Put the mixed powder into a molding machine while stirring to mix evenly by adding 500 g of water to 200 g of crushed nuts powder and 400 g of vegetable powder mixed with 3 kg of the aged mixed grain powder and pulse powder and the above composition ratio. To prepare.

4. 팽화과자의 제조4. Preparation of Puffed Cookies

상기 성형미를 퍼핑장치에 투입하여 220~230℃의 온도에서 80~90kg/cm2 의 압력으로 2∼5초 동안 팽화와 압축과정을 거쳐 팽화과자를 제조한다.The shaped rice is put into a puffing device to produce expanded cakes through a process of expansion and compression for 2 to 5 seconds at a pressure of 80 to 90 kg / cm 2 at a temperature of 220 to 230 ° C.

5. 팽화과자의 코팅5. Coating of Puffed Cookies

상기의 팽화 과자 표면에 당류 또는 초콜릿을 코팅한다.The sugar or chocolate is coated on the surface of the swollen confectionery.

상기에서 두류를 먼저 150℃ 온도에서 5-7분간 가열처리하는 이유는 두류는 혼합곡물들과는 조직 밀도 및 함유수분량에 차이가 있어 함께 넣고 팽화시킬 경우, 두류가 익는 온도로 가열할 경우, 곡물이 너무 타게 되고, 곡물을 익힐 정도의 온도로 가열할 경우, 두류가 설익게 되기 때문이다.The reason why the soybeans are first heated at 150 ° C. for 5-7 minutes is that the soybeans have a difference in the density of the tissue and the amount of water contained in the mixed grains. This is because the beans are cooked when they are burned and heated to a temperature where the grains are cooked.

또한 본원 발명에서 성형미를 제조한 후 이를 팽화시키는 이유는 일반 곡류등을 그대로 팽화시킬 경우, 수분의 함량이나 조직도 등이 일정하지 않아 균일하게 팽화시키는데 어려움이 있고, 또한 다양한 형상의 과자를 제조하기 위해서는 재료의 조밀도가 일정하여야 하기 때문이다. 곡물가루를 비교적 단시간 방치하면서 숙성시키면 지방질, 단백질 등의 성분이 산화됨으로 인해 제빵성이 향상되어 이는 산화제제를 사용하는 경우와 같은 효과가 나타나기 때문이다. 또한, 곡물에 함유되어있는 글루텐의 구조가 손상되지 않도록 할 목적으로 숙성시키고, 제면의 경우는 믹싱 후 가루와 물을 완전히 수화시키거나 면대에 복합롤러로 강하게 가해진 롤러압을 완화할 목적으로 숙성시킨다. In addition, the reason for swelling after forming the shaped rice in the present invention is that when swelling the general grains as it is, it is difficult to swell uniformly because the content of the moisture and the organizational chart is not constant, and also to prepare a variety of confectionery This is because the density of the material must be constant. When grains are left for a relatively short time to mature, the baking properties are improved due to oxidation of components such as fat and protein, which is because the same effect as using an oxidizing agent is obtained. In addition, it is aged for the purpose of not damaging the structure of gluten contained in grains, and in the case of noodle, it is matured for the purpose of fully hydrating the powder and water after mixing, or for relieving the roller pressure applied strongly with a composite roller to the noodle stand. .

Claims (5)

흑미, 귀리 및 검은깨인 혼합곡물과 렌틸콩과 서리태인 두류와 은행, 피칸, 콜라너트인 견과류 및 당근, 죽순 및 연근인 야채류로 조성된 팽화과자.Puffed confectionery consisting of mixed grains of black rice, oats and black sesame seeds, lentils and frosted beans, ginkgo, pecans, colanut nuts and carrots, bamboo shoots and lotus root vegetables. 제1항에 있어서,
상기의 혼합곡물의 조성비율은 흑미:귀리:검은깨=1:1:0.2로 조성되어 있으며, 두류는 렌틸콩:서리태=1:1로 조성되어 있고, 견과류인 은행:피칸:콜라너트=1:1:1의 비율로 조성되어 있으며, 야채류 역시도 당근:죽순:연근이 1:1:1의 비율로 조성되는 것을 특징으로 하는 팽화과자용 조성물.
The method of claim 1,
The composition ratio of the mixed grains is black rice: oats: black sesame = 1: 1: 0.2, and the beans are made of lentil soy: frosted = 1: 1 and nuts: ginkgo: pecan: cola nut = 1 The composition for puffed confectionery, characterized in that the ratio of 1: 1: 1, vegetables also carrots: bamboo shoots: lotus root is formed in a ratio of 1: 1: 1.
제1항에 있어서,
곡물혼합 분말 100중량부에 대하여 두류분말 20 - 50중량부, 견과류분말 5-10중량부 및 야채 분말 10-20중량부로 조성되는 것을 특징으로 하는 팽화과자용 조성물.
The method of claim 1,
20 to 50 parts by weight of powdered soybean powder, 5 to 10 parts by weight of nut powder and 10 to 20 parts by weight of vegetable powder, based on 100 parts by weight of the grain mixture powder.
(a) 두류를 150℃ 온도에서 5-7분간 가열처리하는 단계,
(b) 상기 가열처리한 두류와 혼합곡물, 견과류 및 야채류들을 분쇄기에 넣고 골고루 섞이도록 교반하면서 분쇄한 후 5-10℃를 유지하는 숙성조에서 5일간 숙성시키는 단계,
(c) 상기 숙성이 끝난 혼합물에 물을 첨가하여 성형기에 넣어 성형미를 제조하는 단계,
(d) 상기 성형미를 퍼핑장치에 투입하여 220~230℃의 온도에서 80~90kg/cm2 의 압력으로 2∼5초 동안 팽화와 압축과정을 거쳐 팽화과자를 제조하는 단계,
(e) 상기 팽화과자의 표면에 당류 또는 초콜릿을 코팅하는 단계로 이루어지는 것을 특징으로 하는 팽화과자의 제조방법.
(a) heat treating the beans at 150 ° C. for 5-7 minutes,
(b) putting the heat-treated soybeans and mixed grains, nuts and vegetables into a grinder and pulverizing to stir evenly and then aged in a aging tank for 5 days to maintain 5-10 ℃,
(c) adding water to the aging mixture to put in a molding machine to produce a shaped rice,
(d) preparing the expanded confectionery by injecting the shaped rice into a puffing device through expansion and compression for 2 to 5 seconds at a pressure of 80 to 90 kg / cm 2 at a temperature of 220 to 230 ° C.,
(e) a method of producing a expanded cake, characterized by coating a sugar or chocolate on the surface of the expanded cake.
제4항에 있어서,
상기의 혼합곡물 100중량부에 대하여 두류분말 20-50중량부, 견과류분말 5-10중량부 및 야채 분말 10-20중량부로 조성되는 것을 특징으로 하는 팽화과자의 제조방법.
The method of claim 4, wherein
Method for producing a puffed confectionery, characterized in that the composition is composed of 20-50 parts by weight of soybean powder, 5-10 parts by weight of nut powder, and 10-20 parts by weight of vegetable powder.
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