KR20200054660A - Method for manufacturing cereals - Google Patents
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- KR20200054660A KR20200054660A KR1020180138220A KR20180138220A KR20200054660A KR 20200054660 A KR20200054660 A KR 20200054660A KR 1020180138220 A KR1020180138220 A KR 1020180138220A KR 20180138220 A KR20180138220 A KR 20180138220A KR 20200054660 A KR20200054660 A KR 20200054660A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
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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
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
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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
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/105—Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
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- Oil, Petroleum & Natural Gas (AREA)
- Biotechnology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
본 발명은 시리얼 제조방법에 관한 것으로서, 보다 상세하게는 각종 과일 재료들 각각의 풍미와 맛이 어우러지고 바삭하고 쫄깃한 식감이 구비된 시리얼을 제조하는 시리얼 제조방법에 관한 것이다.The present invention relates to a cereal manufacturing method, and more particularly, to a cereal manufacturing method for manufacturing cereals having a crisp and chewy texture, in which flavor and taste of each of various fruit materials are combined.
시리얼은 건조 식품의 일종으로, 각종 농작물들을 가공하여 제조된다.Cereal is a kind of dry food, and is manufactured by processing various crops.
이러한 시리얼은 우유에 곁들여 간단히 취식 가능하면서도 이를 섭취할 경우 높은 포만감과 다량의 영양분을 얻을 수 있어, 주목받는 식사 대용식으로 개발되고 있다.These cereals can be eaten simply by being served with milk, but when they are consumed, high satiety and large amounts of nutrients can be obtained.
이러한 시리얼은 주로 현미 등과 같이 통상적으로 곡물 종류로 제작되나, 곡물류는 다소 밋밋한 식감을 지녀 이로 인해 취식자의 식욕을 돋구는데 다소 어려움이 있을 수 있다.These cereals are usually made of grain types, such as brown rice, but cereals have a somewhat flatter texture, which may make it difficult to arouse appetite for eaters.
그리하여, 통상적인 시리얼 제조방법에는 가공된 설탕 재료 및 각종 착향료 등을 첨가함으로서 시리얼에 단맛과 풍미를 더하는 과정이 포함된다.Thus, the conventional method of manufacturing cereal includes adding sweetness and flavor to the cereal by adding processed sugar materials and various flavors.
그러나, 이러한 가공 설탕 및 착향료에는 단맛을 내고자 자당과 같은 특정 영양소만이 집중되어 있거나, 특정 향을 내기 위한 각종 인공 화학 재료가 포함되어 있다.However, these processed sugars and flavoring agents contain only certain nutrients, such as sucrose, for sweetness, or contain various artificial chemical materials to give a specific flavor.
이로 인해, 상술한 설탕 및 착향료 등이 첨가된 시리얼을 다량 섭취하게 될 경우, 영양 불균형이 발생하여 각종 고혈압성 질환이 유발될 가능성이 상당히 증가하게 된다는 문제점이 존재한다.For this reason, when a large amount of cereals to which the above-mentioned sugar and flavoring agent is added are consumed, there is a problem in that the possibility of various hypertensive diseases is significantly increased due to nutritional imbalance.
상술한 과제 해결의 일환으로, 본 발명은 시리얼의 재료를 각종 과일로 조성함으로서, 각각의 과일에 자연 함유된 과당 특유의 식감과 풍미를 통해 가공 설탕 및 착향료의 사용을 최소화한 시리얼 제조방법을 제공하는 것을 그 목적으로 한다.As part of solving the above-mentioned problems, the present invention provides a cereal production method by minimizing the use of processed sugars and flavors through the unique texture and flavor of fructose naturally contained in each fruit by forming the cereal material with various fruits. The purpose is to do.
본 발명에 의한 시리얼 제조방법은, 사과, 배, 메론, 딸기 및 블루베리를 세척하는 재료 준비단계, 상기 재료 준비단계를 통해 구비된 재료들 중 사과, 배, 메론 및 딸기를 소정의 크기로 커트하는 커트단계, 상기 재료 준비단계를 통해 구비된 블루베리와, 상기 커트단계를 통해 커트된 사과 및 배를 사탕수수로 코팅하는 코팅단계, 상기 코팅단계에서 코팅된 블루베리를 소정 시간동안 숙성시키는 숙성단계 및 상기 커트단계를 통해 커트된 메론 및 딸기와, 상기 코팅단계를 통해 코팅된 사과 및 배와, 상기 숙성단계를 통해 숙성된 블루베리를 건조하는 건조단계를 포함하는 것을 특징으로 한다.In the cereal production method according to the present invention, an apple, pear, melon, strawberry, and blueberry material preparation step of washing, among the materials provided through the material preparation step, apples, pears, melons, and strawberries are cut to a predetermined size. The aging step, the blueberry provided through the material preparation step, the coating step of coating the apple and pear cut through the cut step with sugar cane, and aging for aging the blueberry coated in the coating step for a predetermined time. It characterized in that it comprises a drying step of drying the melon and strawberry cut through the cutting step and the apple and pear coated through the coating step, and the blueberries aged through the aging step.
그리고, 상기 코팅단계는, 사과와 배는 물 80 중량부와 사탕수수 20 중량부가 혼합된 사탕수수 희석액으로 코팅하고, 블루베리는 물 50 중량부와 사탕수수 50 중량부가 혼합된 사탕수수 희석액으로 코팅하는 것을 특징으로 한다.And, in the coating step, the apple and pear are coated with a dilution of sugarcane with 80 parts by weight of water and 20 parts by weight of sugarcane, and the blueberry is coated with a dilution of sugarcane with 50 parts by weight of water and 50 parts by weight of sugarcane. It is characterized by.
그리고, 상기 건조단계는, 사과, 배, 메론 및 딸기는 55℃~60℃에서 20~30시간 동안 건조시키고, 블루베리는 55℃~60℃에서 20~24시간 동안 건조시키는 것을 특징으로 한다.The drying step is characterized in that apples, pears, melons and strawberries are dried at 55 ° C to 60 ° C for 20 to 30 hours, and blueberries are dried at 55 ° C to 60 ° C for 20 to 24 hours.
본 발명에 의한 시리얼 제조방법은, 시리얼의 재료를 각종 과일로 조성함으로서, 이에 따라 시리얼에는 각각의 과일에 자연 함유된 과당 특유의 식감과 풍미가 더해지게 되어, 이를 통해 가공 설탕 및 착향료의 사용을 최소화할 수 있는 효과가 발생한다.In the cereal production method according to the present invention, the ingredients of cereal are composed of various fruits, so that the unique texture and flavor of fructose naturally contained in each fruit is added to the cereal, thereby using processed sugar and flavoring agents. An effect that can be minimized occurs.
또한, 시리얼을 코팅하는 단계에서 코팅 재료를 가공 설탕이 아닌 사탕수수로 사용함으로서, 이에 따라 시리얼에는 사탕수수 원제에 함유된 각종 영양소들이 함유되므로, 이를 통해 건강한 먹거리가 제공되는 효과가 발생한다.In addition, by using the coating material as sugar cane rather than processed sugar in the step of coating the cereals, accordingly, the cereals contain various nutrients contained in the sugar cane raw material, thereby providing an effect of providing healthy food.
도 1은 본 발명에 의한 시리얼 제조방법을 나타내는 흐름도이다.
도 2는 본 발명에 의한 시리얼 제조방법으로 제조된 시리얼의 예시를 나타내는 사진이다.1 is a flow chart showing a method of manufacturing a cereal according to the present invention.
2 is a photograph showing an example of a cereal produced by the method for manufacturing cereals according to the present invention.
본 발명에 대한 구체적인 설명에 앞서, 본 발명을 실시하기 위한 구체적인 사항들은 다음에 기재할 실시 예 및 도면에 포함되어 있고, 명세서 전체에 걸쳐 기재된 동일 참조 부호는 동일 구성요소를 지칭한다.Prior to the detailed description of the present invention, specific details for carrying out the present invention are included in the following examples and drawings, and the same reference numerals throughout the specification refer to the same components.
또한, 본 명세서에서의 단수형 표현들은 문구에서 특별히 언급하지 않는 이상 복수형도 포함한다 할 것이다.In addition, singular expressions in this specification will include plurals unless otherwise specified in the phrase.
이하, 도면들을 참조하여 본 발명에 의한 시리얼 제조방법에 대해 설명하도록 한다.Hereinafter, a serial manufacturing method according to the present invention will be described with reference to the drawings.
도 1은 본 발명에 의한 시리얼 제조방법을 나타내는 흐름도이고, 도 2는 본 발명에 의한 시리얼 제조방법으로 제조된 시리얼의 예시를 나타내는 사진이다.1 is a flow chart showing a method of manufacturing cereals according to the present invention, and FIG. 2 is a picture showing an example of cereals produced by the method of manufacturing cereals according to the present invention.
도 1 및 도 2를 참조하여 본 발명에 의한 시리얼 제조방법에 대해 설명하도록 한다.With reference to Figures 1 and 2 will be described for the serial manufacturing method according to the present invention.
먼저, 도 1에 도시된 바와 같이 상기 시리얼 제조방법은 재료 준비단계(S100), 커트단계(S200), 코팅단계(S300), 숙성단계(S400) 및 건조단계(S500)를 포함한다.First, as shown in FIG. 1, the cereal manufacturing method includes a material preparation step (S100), a cut step (S200), a coating step (S300), an aging step (S400), and a drying step (S500).
먼저, 상기 재료 준비단계(S100)는 사과, 배, 메론, 딸기 및 블루베리를 마련한 후 이를 세척하는 단계로, 이를 통해 시리얼 재료 가공을 위한 전처리가 수행된다.First, the material preparation step (S100) is a step of preparing an apple, pear, melon, strawberry, and blueberry and then washing it, through which pre-treatment for processing the cereal material is performed.
다음으로, 상기 커트단계(S200)에서는 상기 재료 준비단계(S100)를 통해 구비된 재료들 중 사과, 배, 메론 및 딸기를 소정의 크기로 커트하는 과정이 수행된다.Next, in the cutting step (S200), a process of cutting apples, pears, melons, and strawberries to a predetermined size among materials provided through the material preparation step (S100) is performed.
이때, 도 2에 도시된 바와 같이, 전체적인 재료들은 스푼 등의 도구를 이용하여 취식하는데 불편함이 없을 크기로 커트되는 것이 바람직하다.At this time, as shown in Figure 2, the overall material is preferably cut to a size that will not cause discomfort to eat using a tool such as a spoon.
특히, 이 경우 전체적인 재료들은 시리얼(1000)로 최종 제작된 이후 바삭한 식감을 극대화할 수 있도록 슬라이스 형태로 커트됨이 바람직하다.In particular, in this case, it is preferable that the whole materials are cut into slices so as to maximize the crispy texture after the final production of the
반면, 도 2에 도시된 바와 같이, 블루베리(100)는 시리얼(1000)로 최종 제작된 이후 후술할 건조단계(S500)로 인해 그 크기가 현격히 감소되므로, 블루베리(100)에 대해서는 커트를 수행하지 않는다.On the other hand, as shown in FIG. 2, since the
다음으로, 상기 코팅단계(S300)에서는 시리얼의 당도를 확보할 수 있도록, 상기 재료 준비단계(S100)를 통해 구비된 블루베리와, 상기 커트단계(S200)를 통해 커트된 사과 및 배를 소정의 당도를 함유한 재료로 코팅하는 과정이 수행된다.Next, in the coating step (S300), the blueberries provided through the material preparation step (S100) and the apples and pears cut through the cut step (S200) are predetermined to ensure the sugar content of the cereal. The process of coating with a sugar-containing material is performed.
이때, 상기 코팅단계(S300)는 코팅 재료로서 백설탕과 같이 사탕수수에 소정의 화학적 가공처리를 한 재료가 사용될 수 있다.At this time, in the coating step (S300), a material that has been subjected to a predetermined chemical processing process on sugar cane, such as white sugar, may be used as a coating material.
그러나, 이러한 설탕의 가공 과정에서 사탕수수에 함유된 각종 효소, 조효소, 미네랄, 식이섬유, 비타민, 필수 아미노산, 식이섬유 등 각종 영양소들을 포함하는 당밀이 대다수 제거되고 자당만 잔존하게 되므로, 이를 섭취할 경우 극단적인 영양 불균형이 초래될 수 있다.However, in the process of processing sugar, sugar, which contains various nutrients such as various enzymes, coenzymes, minerals, dietary fiber, vitamins, essential amino acids, and dietary fiber in sugar cane is mostly removed and only sucrose remains. This can lead to extreme nutritional imbalances.
그리하여, 백설탕 등과 같은 가공 설탕을 섭취하는 경우 그 영양분이 인체 내에서 급격히 분해 및 흡수되어, 이로 인해 혈당치가 순간적으로 높아지게 된다.Thus, when ingesting processed sugars such as white sugar, the nutrients are rapidly decomposed and absorbed in the human body, thereby rapidly increasing blood sugar levels.
이러한 혈당 변화가 지속된다면, 고혈당성 질환인 당뇨병, 각종 심장병 등 각종 성인병이 발생할 가능성이 상당히 높아지게 된다.If these blood sugar changes persist, the likelihood of developing various adult diseases such as diabetes and various heart diseases, which are hyperglycemic diseases, increases considerably.
반면, 사탕수수의 경우, 이에 포함된 식이섬유가 인체 내에서 타 영양물질들을 원활히 분해시키는 기능을 수행하므로, 이를 섭취하여도 그 혈당 상승률이 가공 설탕 대비 상당히 낮을 수 밖에 없다.On the other hand, in the case of sugar cane, since the dietary fiber contained therein performs a function of smoothly decomposing other nutrients in the human body, even if it is ingested, the rate of increase in blood sugar is inevitably lower than that of processed sugar.
따라서, 상기 코팅단계(S300)는 그 코팅 재료로서 사탕수수 원당을 사용함이 바람직하다.Therefore, in the coating step (S300), it is preferable to use sugar cane raw sugar as the coating material.
이때, 메론은 사과와 배에 비해 충분한 과당을 함유하고 있어 상술한 코팅과정을 수행할 필요가 없다.At this time, the melon contains sufficient fructose compared to apples and pears, so there is no need to perform the coating process described above.
그리고, 딸기는 타 재료들에 비해 특유의 향 및 풍미를 지니고 있고, 이에 사탕수수 코팅을 수행할 경우 그 특유의 향과 풍미가 상쇄될 수 있어 메론과 마찬가지로 상술한 코팅과정을 수행할 필요가 없다.In addition, the strawberry has a unique flavor and flavor compared to other ingredients, and when performing sugar cane coating, the unique flavor and flavor may be canceled, so it is not necessary to perform the above-described coating process as with melon. .
그리고, 블루베리 특유의 상큼한 식감을 당분으로 상쇄시키지 아니한 경우, 이를 통해 제조된 시리얼에는 전체 재료 각각의 맛이 조화된 것이 아닌, 블루베리의 상큼한 식감만 잔존하게 된다.In addition, if the refreshing texture peculiar to blueberries is not offset by sugar, the flavors of all the ingredients are not harmonized in the cereal prepared through this, but only the refreshing texture of blueberries remains.
따라서, 블루베리의 경우 사과와 배에 비해 사탕수수 비율을 소정 더 높인 사탕수수 희석액으로 코팅함이 바람직하다.Therefore, in the case of blueberries, it is preferable to coat with a sugar cane diluent having a higher sugarcane ratio than apples and pears.
보다 상세하게는, 사과와 배는 물 80 중량부와 사탕수수 원당 20 중량부가 혼합된 사탕수수 희석액으로 코팅하고, 블루베리는 물 50 중량부와 사탕수수 원당 50 중량부가 혼합된 사탕수수 희석액으로 코팅하는 것이 바람직하다.More specifically, apples and pears are coated with diluting sugarcane with 80 parts by weight of water and 20 parts by weight of sugarcane, and blueberries are coated with diluting sugarcane with 50 parts by weight of water and 50 parts by weight of sugarcane. It is desirable to do.
다음으로, 상기 숙성단계(S400)에서는 상기 코팅단계(S300)를 통해 코팅이 수행된 블루베리를 당침 숙성시키는 과정이 수행된다.Next, in the aging step (S400), a process of aging the blueberries coated with the coating step (S300) is performed.
이에 따라, 사탕수수의 당분이 블루베리에 완전히 스며들게되어, 그 상큼한 식감을 자연스럽게 상쇄시킬 수 있게 된다.Accordingly, the sugar content of the sugar cane is completely impregnated with the blueberry, so that the refreshing texture can be offset naturally.
이때, 상기 숙성단계(S400)는 24시간 동안 행해짐이 바람직하며, 이는 이보다 낮은 시간 동안 숙성시킬 경우 블루베리의 속살까지 당분이 스며들지 않게 되어 다소간의 상큼한 식감이 존재하게 되고, 이보다 높은 시간 동안 숙성시킬 경우 지나친 당침으로 인해 블루베리의 향이 감소될 수 있기 때문이다.At this time, the aging step (S400) is preferably carried out for 24 hours, which, when aged for a lower period of time, does not infiltrate sugar into the flesh of the blueberry, so there is some fresh texture, and aged for a higher period of time. This is because the scent of blueberries may be reduced due to excessive saliva.
다음으로, 상기 건조단계(S500)의 경우 상기 커트단계(S200)를 통해 커트된 메론 및 딸기와, 상기 코팅단계(S300)를 통해 코팅된 사과 및 배와, 상기 숙성단계(S400)를 통해 숙성된 블루베리를 자연 건조 시키는 단계이며, 이러한 건조 과정을 통해 각각의 재료에 함유된 수분이 제거됨으로써 전체적으로 바삭한 식감을 내는 시리얼이 생성되는 것이다.Next, in the case of the drying step (S500), melon and strawberries cut through the cutting step (S200), apples and pears coated through the coating step (S300), and aged through the aging step (S400). It is a step of drying the dried blueberries naturally, and through this drying process, the moisture contained in each material is removed, thereby producing a cereal with a crispy texture.
보다 상세하게는, 전체 재료들의 건조 온도는 57℃로 하되, 사과, 배, 메론 및 딸기는 24시간 동안 건조시키고, 블루베리는 20시간 동안 건조시킴이 바람직하다.More specifically, the drying temperature of the whole materials is set to 57 ° C, but it is preferable to dry apples, pears, melons and strawberries for 24 hours, and blueberries for 20 hours.
만약, 이러한 건조 온도 및 건조 시간의 조건이 충족되지 않는다면, 그 시리얼은 흐물해지거나 지나치게 딱딱해지게 되어 시리얼 특유의 바삭한 식감을 구현할 수 없게 되고 변색이 발생하는 등, 각종 문제점들이 발생할 수 있기 때문이다.If the conditions of the drying temperature and the drying time are not satisfied, the cereals become soft or excessively hard, so that it is impossible to implement a crispy texture peculiar to cereals and discoloration may occur. .
또한, 블루베리의 건조 시간은 타 재료들에 비해 4시간 낮은 바, 만약 블루베리가 이보다 낮은 시간동안 건조되면 그 식감은 다소 상큼한 맛을 내게 되고, 이보다 높은 시간동안 건조되면 특유의 쫀득한 식감이 상당수 감소될 수 있기 때문이다.In addition, the drying time of blueberries is 4 hours lower than that of other ingredients, and if the blueberries are dried for a lower period of time, the texture is somewhat refreshing, and when dried for a higher period of time, the distinctive texture is It can be reduced significantly.
이상과 같이 본 발명은 시리얼 제조방법을 제공하는 것을 주요한 기술적 사상으로 하고 있으며, 도면을 참고하여 상술한 실시 예는 단지 하나의 실시 예에 불과하고, 본 발명의 진정한 권리 범위는 특허청구범위를 기준으로 하되, 다양하게 존재할 수 있는 균등한 실시 예에도 미친다 할 것이다.As described above, the present invention is to provide a serial manufacturing method as a main technical idea, and the embodiment described above with reference to the drawings is only one embodiment, and the true scope of the present invention is based on the claims. However, it will be said that the same applies to various embodiments that may exist in various ways.
1000 : 본 발명에 의한 시리얼 제조방법으로 제조된 시리얼
100 : 블루베리1000: cereal produced by the method for manufacturing cereal according to the present invention
100: blueberry
Claims (3)
상기 재료 준비단계를 통해 구비된 재료들 중 사과, 배, 메론 및 딸기를 소정의 크기로 커트하는 커트단계;
상기 재료 준비단계를 통해 구비된 블루베리와, 상기 커트단계를 통해 커트된 사과 및 배를 사탕수수로 코팅하는 코팅단계;
상기 코팅단계에서 코팅된 블루베리를 소정 시간동안 숙성시키는 숙성단계; 및
상기 커트단계를 통해 커트된 메론 및 딸기와, 상기 코팅단계를 통해 코팅된 사과 및 배와, 상기 숙성단계를 통해 숙성된 블루베리를 건조하는 건조단계; 를 포함하는 것을 특징으로 하는 시리얼 제조방법.
A material preparation step for washing apples, pears, melons, strawberries and blueberries;
A cut step of cutting apples, pears, melons, and strawberries to a predetermined size among the materials provided through the material preparation step;
A coating step of coating the blueberries provided through the material preparation step and the apples and pears cut through the cut step with sugar cane;
Aging step of aging the blueberry coated in the coating step for a predetermined time; And
A drying step of drying melon and strawberries cut through the cutting step, apples and pears coated through the coating step, and blueberries aged through the aging step; Cereal manufacturing method comprising a.
상기 코팅단계는,
사과와 배는 물 80 중량부와 사탕수수 20 중량부가 혼합된 사탕수수 희석액으로 코팅하고, 블루베리는 물 50 중량부와 사탕수수 50 중량부가 혼합된 사탕수수 희석액으로 코팅하는 것을 특징으로 하는 시리얼 제조방법.
According to claim 1,
The coating step,
Apples and pears are coated with diluting sugar cane mixed with 80 parts by weight of water and 20 parts by weight of sugar cane, and blueberries are coated with diluted sugar cane by mixing 50 parts by weight of water and 50 parts by weight of sugar cane. Way.
상기 건조단계는,
사과, 배, 메론 및 딸기는 55℃~60℃에서 20~30시간 동안 건조시키고, 블루베리는 55℃~60℃에서 20~24시간 동안 건조시키는 것을 특징으로 하는 시리얼 제조 방법.According to claim 2,
The drying step,
Apple, pear, melon and strawberries are dried at 55 ℃ ~ 60 ℃ for 20 ~ 30 hours, blueberries are dried at 55 ℃ ~ 60 ℃ for 20 ~ 24 hours, cereal production method characterized in that.
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