KR20210056153A - Manufacturing method of sunsik comprising hot air drying step and puffing step - Google Patents
Manufacturing method of sunsik comprising hot air drying step and puffing step Download PDFInfo
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
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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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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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
- 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
Abstract
Description
본 발명은 열풍건조 단계와 팽화처리한 단계를 이용하여 선식의 기호성과 기능성을 향상시키는 선식 제조방법에 관한 것이다. The present invention relates to a method for manufacturing a wire for improving the palatability and functionality of the wire using a hot air drying step and a puffing treatment step.
선식은 일반적으로 영양식, 이유식, 피부미용식, 병후 회복식 등으로 이용되고 있으며 곡물류 등을 건조시켜 분말화한 형태로 사용하고 있다. 선식은 예전에 대개 미숫가루라고 불렸으며 어린이나 노인, 소화기가 약한 사람 등 모든 계층에서 일반 식품으로 섭취하고 있다. 다이어트나 특수 목적의 보조 영양섭취에 도움을 주며, 바쁜 현대인들을 위한 아침식사 대용식, 유동식으로 이용되고 수험생 및 어린이 간식용으로 수요가 증가하고 있다. Sunsik is generally used as a nutritional meal, baby food, skin care meal, and recovery meal after illness. It is used in a powdered form after drying grains. Sunsik was commonly called Misugaru in the past, and is consumed as a general food by all classes, including children, the elderly, and those with weak digestive organs. It helps in diet or supplementary nutrition for special purposes, and is used as a breakfast substitute or liquid meal for busy modern people, and demand is increasing for snacks for examinees and children.
기존의 출시되어 있는 선식은 비타민, 무기질, 섬유질 등이 부족하여 문제가 될 수 있어 이를 해결하기 위한 특허로 공개 제10-2000-0073830호, 공개 제10-2003-0062635호, 공개 제10-2014-0032196호, 특허 제 10-914065호에서는 이를 해결하기 위한 방안으로 감 분말, 야생초분말(민들레, 쑥, 어성초, 신선초 등), 미네랄을 함유한 고농축수(곡물이나 야채분말에 미네랄을 침지)를 제조하여 첨가한 선식제조방법에 대한 방안을 제시하고 있다. Existing Sunsik is a problem due to lack of vitamins, minerals, fiber, etc., and patents to solve this problem are disclosed in Publication No. 10-2000-0073830, Publication No. 10-2003-0062635, and Publication No. 10-2014. -0032196, Patent No. 10-914065, as a solution to this problem, use persimmon powder, wild grass powder (dandelion, mugwort, Eoseongcho, Sinseoncho, etc.), and highly concentrated water containing minerals (mineral immersion in grain or vegetable powder). It presents a plan for the method of manufacturing and added wiresik.
일반적으로 곡물을 주원료로 하는 선식의 제조방법은 원료에 묻어 있는 각종의 이물질을 제거하기 위한 세척공정과 세척된 곡물을 스팀기에 넣고 일정시간 가열하여 익히는 증숙공정, 증숙된 원료를 자연채광, 열풍건조 및 원적외선 건조에 의해 원료에 함유되어 있는 수분을 제거하는 건조공정과 건조된 원료를 일정시간 볶는 공정과 볶는 공정을 완료한 후 분쇄기에 의해 분말화하는 분쇄공정으로 제조된다. In general, the manufacturing method of Sunsik, which uses grain as the main raw material, is a washing process to remove various foreign substances from the raw material, a steaming process in which the washed grain is put in a steamer and heated for a certain period of time, and the steamed raw material is naturally lighted and dried with hot air. And a drying process of removing moisture contained in a raw material by far-infrared drying, a process of roasting the dried raw material for a certain period of time, and a grinding process of pulverizing the dried raw material by a grinder after completing the roasting process.
본 발명이 해결하고자 하는 과제는 열풍건조 단계와 팽화 단계를 이용하여 곡물을 전처리하여 섭취가 용이(기호성이 증가)하고 유산균과 칼슘을 혼합하여 기능성을 향상시킨 선식을 제조하는 방법을 제공하는 것이다.The problem to be solved by the present invention is to provide a method for producing a pre-treatment of grains using a hot air drying step and a puffing step for easy intake (increased palatability), and a method of manufacturing a sunsik with improved functionality by mixing lactic acid bacteria and calcium.
상기 기술적 과제를 달성하기 위하여, 본 발명은In order to achieve the above technical problem, the present invention
이물질을 제거한 선식 원료를 열풍 건조 단계;Hot air drying the wire material from which foreign substances have been removed;
상기 열풍 건조된 선식 원료를 팽화처리 하는 단계; Swelling the hot air-dried raw material;
상기 팽화처리된 선식 원료를 볶음 처리 하는 단계; 및Stir-frying the swollen raw material; And
상기 처리된 선식 원료를 일정 배합비로 혼합하는 단계를 포함하는 것으로 특징으로 하는 선석 제조 방법을 제공한다.It provides a method for manufacturing a berth, comprising the step of mixing the treated raw materials at a predetermined mixing ratio.
본 발며에 따른 선식 제조 방법에 있어서, In the method of manufacturing a wire according to the present invention,
상기 열풍 건조는 35~40℃에서 2~3시간 동안 실시하며,The hot air drying is carried out at 35 to 40°C for 2 to 3 hours,
상기 평화 처리는 170℃에서 팽화기를 이용하여 실시되며,The peace treatment is carried out using a swelling machine at 170°C,
상기 볶음 처리는 120~140℃에서 5~10분 동안 실시하는 것이 바람직하다.The stir-fry treatment is preferably carried out for 5 to 10 minutes at 120 ~ 140 ℃.
본 발명에 따른 선식 제조 방법은 상기 혼합 단계에서 유산균과 칼슘을 더 부가하여 기능성이 강화된 선식으로 제조될 수 있다.The method for manufacturing a wire according to the present invention may be prepared as a wire having enhanced functionality by further adding lactic acid bacteria and calcium in the mixing step.
본 발명에 따른 제조된 선식은 관능 평가와 용해도 평가에서 우수한 것으로 판정이 되어 섭취가 매우 용이하며, 유산균과 칼슘을 더 부가하여 기능성을 향상시킨 경우에도 맛, 향 및 전체적인 기호도에서 우수함이 더 향상되는 장점을 가진다.Seonsik prepared according to the present invention is judged to be excellent in sensory evaluation and solubility evaluation, so it is very easy to consume, and even when the functionality is improved by adding lactic acid bacteria and calcium, excellence in taste, aroma, and overall acceptability is further improved. It has an advantage.
도 1은 본 발명에 따른 선식 제조 방법에 대한 흐름도이다.1 is a flow chart of a method for manufacturing a wire according to the present invention.
본 발명은 본열풍건조 단계와 팽화처리한 단계를 이용하여 선식의 기호성과 기능성을 향상시키는 선식 제조방법에 관한 것으로, 이를 달성하기 위하여, 본 발명은The present invention relates to a wire-sik manufacturing method for improving the palatability and functionality of wire-sik by using the main hot air drying step and the puffing treatment step, and in order to achieve this, the present invention
이물질을 제거한 선식 원료를 열풍 건조 단계;Hot air drying the wire material from which foreign substances have been removed;
상기 열풍 건조된 선식 원료를 팽화처리 하는 단계; Swelling the hot air-dried raw material;
상기 팽화처리된 선식 원료를 볶음 처리 하는 단계; 및Stir-frying the swollen raw material; And
상기 처리된 선식 원료를 일정 배합비로 혼합하는 단계를 포함하는 것으로 특징으로 하는 선석 제조 방법을 제공한다.It provides a method for manufacturing a berth, comprising the step of mixing the treated raw materials at a predetermined mixing ratio.
본 발며에 따른 선식 제조 방법에 있어서, In the method of manufacturing a wire according to the present invention,
상기 열풍 건조는 35~40℃에서 2~3시간 동안 실시하며,The hot air drying is carried out at 35 to 40°C for 2 to 3 hours,
상기 평화 처리는 170℃에서 팽화기를 이용하여 실시되며,The peace treatment is carried out using a swelling machine at 170°C,
상기 볶음 처리는 120~140℃에서 5~10분 동안 실시하는 것이 바람직하다.The stir-fry treatment is preferably carried out for 5 to 10 minutes at 120 ~ 140 ℃.
본 발명에 따른 선식 제조 방법은 상기 혼합 단계에서 유산균과 칼슘을 더 부가하여 기능성이 강화된 선식으로 제조될 수 있다.The method for manufacturing a wire according to the present invention may be prepared as a wire having enhanced functionality by further adding lactic acid bacteria and calcium in the mixing step.
이하 본 발명을 실시하기 위한 구체적인 내용을 실시예와 시험예를 통하여 상세하게 기재한다.Hereinafter, specific details for carrying out the present invention will be described in detail through Examples and Test Examples.
<실시예 1><Example 1>
1. 선식 제조 방법1. Wire manufacturing method
선식의 원료가 되는 곡물에 대하여 다음과 같은 방법으로 선식을 제조하였다.Seonsik was manufactured by the following method for grains that are the raw material of Seonsik.
2. 전처리조건에 따른 곡물의 기호성2. Grain palatability according to pretreatment conditions
상기 제조 방법에 따라 현미와 율미를 처리한 다음 표 1에서와 같은 배합비 혼합하여 선식을 제조한 후에 관능 검사를 실시하여 표 1에 나타냈다.According to the above manufacturing method, brown rice and Yulmi were treated and then mixed in the mixing ratio as shown in Table 1 to prepare wires, and then a sensory test was performed and shown in Table 1.
관능검사는 남녀 성인 15명 대상으로 전체적인 기호도, 향 및 고소한 맛의 기호도를 구분하여 1점 매우 나쁘다, 2점 나쁘다, 3점 보통이다, 4점 좋다, 5점 매우 좋음으로 나타나는 5점 기호척도법을 사용하였다.The sensory test is a five-point preference scale, which is classified as 1 point very bad, 2 points bad, 3 points normal, 4 points good, 5 points very good by classifying overall preference, aroma, and taste preference for 15 male and female adults. Was used.
Pre-treatment method
hot air dry
Swelling treatment
Hot air drying + expansion
Mixing ratio (%)
75% brown rice, 25% adlay
Overall preference
4.1 ± 0.4
4.2 ± 0.1
4.7 ± 0.1
incense
4.0 ± 0.5
4.2 ± 0.3
4.6 ± 0.2
flavor
4.1 ± 0.4
4.2 ± 0.1
4.7 ± 0.1
상기 표 1을 보면 본 발명에 따라 열풍건조+ 팽화를 실시한 경우 향, 맛, 전체적인 기호도 모두에서 우수한 것으로 평가되었다.Referring to Table 1 above, when hot air drying + puffing was performed according to the present invention, it was evaluated that the aroma, taste, and overall preference were excellent in all.
3. 전처리조건에 따른 곡물의 용해도평가3. Evaluation of grain solubility according to pretreatment conditions
용해도 평가는 전처리조건에 따라 제조한 곡물 10g에 물을 3 배수로 첨가하여 혼합한 뒤 입안에 남는 이물감을 5점 척도법으로 산출하여 평가하였다. 1점 매우 나쁘다, 2점 나쁘다, 3점 보통이다, 4점 좋다, 5점 매우 좋다로 구분하여 그 결과를 표 2에 나타냈으며 선식의 구성은 표 1의 배합비에서도 동일하다.The solubility evaluation was evaluated by adding water to 10 g of grains prepared according to the pretreatment conditions in three folds, mixing, and calculating the foreign body feeling remaining in the mouth using a 5-point scale method. 1 point is very bad, 2 points are bad, 3 points are normal, 4 points are good, and 5 points are very good.
Pre-treatment method
hot air dry
Swelling treatment
Hot air drying + expansion
Solubility
3.5 ± 0.5
3.8 ± 0.2
4.2 ± 0.3
상기 표 1를 보면 본 발명에 따라 열풍건조+ 팽화를 실시한 경우 용해도 평가에서 현저하게 우수한 것으로 나타났다.Looking at Table 1, it was found to be remarkably excellent in solubility evaluation when hot air drying + puffing was performed according to the present invention.
<실시예 2><Example 2>
1. 유산균 및 칼슘 강화 선식 제조1. Lactobacillus and calcium reinforced wire manufacturing
실시예 1에 따라 제조한 일반 곡물 등을 이용한 선식에 유산균과 칼슘을 강화한 선식을 하기 표 3에 나타낸 조성과 같이 제조를 하였다. Sunsik in which lactic acid bacteria and calcium were strengthened in wires using general grains prepared according to Example 1 and the like were prepared according to the composition shown in Table 3 below.
division
General grain
Black grain
Sweet Pumpkin Grain
1-1
1-2
2-1
2-2
3-1
3-2
Mixing ratio (%)
율무 25%,
75% brown rice,
25% of adlay,
율무 24.5%,
5종
혼합 유산균 1%,
해조칼슘0.5%
74% brown rice,
Jule 24.5%,
5 types
Mixed lactic acid bacteria 1%,
Seaweed calcium 0.5%
검정보리 25%,
현미 20.5%, 검은콩 5%,
검정깨1%
48.5% black rice,
25% black barley,
20.5% brown rice, 5% black beans,
1% black sesame
검정보리 24%,
현미 20.5%,
검은콩 5%,
검정깨1%,
5종 혼합 유산균 1% 해조칼슘0.5%
48% black rice,
24% black barley,
20.5% brown rice,
5% black beans,
1% black sesame seeds,
5 kinds of mixed lactobacillus 1% seaweed calcium 0.5%
65% brown rice, 20% adlay, 15% sweet pumpkin
율무 19.5%
단호박 14%,
5종
혼합유산균 1%
해조칼슘0.5%65% brown rice,
Yulmu 19.5%
14% sweet pumpkin,
5 types
Mixed lactic acid bacteria 1%
Seaweed calcium 0.5%
2. 유산균 및 칼슘 강화에 따른 선식의 기호성2. The palatability of wires by strengthening lactic acid bacteria and calcium
상기 표 3에서와 같은 제조한 선식에 대하여 관능검사를 실시하여 표 4에 나타냈다.Sensory tests were performed on the manufactured wires as shown in Table 3, and are shown in Table 4.
관능검사는 남녀 성인 15명 대상으로 전체적인 기호도, 향 및 고소한 맛의 기호도를 구분하여 1점 매우 나쁘다, 2점 나쁘다, 3점 보통이다, 4점 좋다, 5점 매우 좋음으로 나타나는 5점 기호척도법을 사용하였다.The sensory test is a five-point preference scale, which is classified as 1 point very bad, 2 points bad, 3 points normal, 4 points good, 5 points very good by classifying overall preference, aroma, and taste preference for 15 male and female adults. Was used.
division
General grain
Black grain
Sweet Pumpkin Grain
1-1
1-2
2-1
2-2
3-1
3-2
Overall preference
3.8 ± 0.2
4.1 ± 0.5
4.0 ± 0.5
4.3 ± 0.5
4.1 ± 0.5
4.6 ± 0.2
incense
4.0 ± 0.5
4.3 ± 0.5
4.5 ± 0.2
4.7 ± 0.5
4.2 ± 0.2
4.6 ± 0.1
flavor
3.8 ± 0.3
4.0 ± 0.5
4.0 ± 0.1
4.2 ± 0.5
4.1 ± 0.5
4.2 ± 0.1
상기 표 4를 보면 유산균과 칼슘을 강화한 경우에 향, 맛, 전체적인 기호도에서 더욱 향상되는 것으로 평가되었다.Looking at Table 4, when the lactic acid bacteria and calcium were fortified, it was evaluated that the aroma, taste, and overall acceptability were further improved.
이상에서 살펴본 바와 같이 본 발명에 따른 제조된 선식은 관능 평가와 용해도 평가에서 우수한 것으로 판정이 되어 섭취가 매우 용이하며, 유산균과 칼슘을 더 부가하여 기능성을 향상시킨 경우에도 맛, 향 및 전체적인 기호도에서 우수함이 더 향상되는 장점을 가진다.As described above, the prepared sunsik according to the present invention is judged to be excellent in sensory evaluation and solubility evaluation, so it is very easy to consume, and even when the functionality is improved by adding lactic acid bacteria and calcium, taste, aroma, and overall acceptability It has the advantage that excellence is further improved.
Claims (3)
상기 열풍 건조된 선식 원료를 팽화처리 하는 단계;
상기 팽화처리된 선식 원료를 볶음 처리 하는 단계; 및
상기 처리된 선식 원료를 일정 배합비로 혼합하는 단계를 포함하는 것으로 특징으로 하는 선석 제조 방법.
Hot air drying the wire material from which foreign substances have been removed;
Swelling the hot air-dried raw material;
Stir-frying the swollen raw material; And
A method for manufacturing a berth, comprising the step of mixing the processed raw materials at a predetermined mixing ratio.
상기 열풍 건조는 35~40℃에서 2~3시간 동안 실시하며,
상기 평화 처리는 170℃에서 팽화기를 이용하여 실시되며,
상기 볶음 처리는 120~140℃에서 5~10분 동안 실시하는 것을 특징으로 하는 선식 제조 방법.
The method of claim 1,
The hot air drying is carried out at 35 to 40°C for 2 to 3 hours,
The peace treatment is carried out using a swelling machine at 170°C,
The stir-fry treatment is a method of manufacturing a wire, characterized in that carried out for 5 to 10 minutes at 120 ~ 140 ℃.
상기 혼합 단계에서 유산균과 칼슘을 더 부가하여 기능성이 강화된 선식으로 제조하는 것을 특징으로 하는 선식 제조 방법.
The method according to claim 1 or 2,
Sunsik manufacturing method, characterized in that by adding more lactic acid bacteria and calcium in the mixing step to prepare a wire having enhanced functionality.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000073830A (en) | 1999-05-14 | 2000-12-05 | 김정자 | Cereal soup and manufacturing method thereof |
| KR20030062635A (en) | 2002-01-18 | 2003-07-28 | 완주군 | A Process for Preparing Persimmon Sunsik Comprising a Major Ingredient of Persimmon Powder |
| KR100914065B1 (en) | 2007-11-01 | 2009-08-28 | 오영순 | Natural powdered food using wild flowers and beverage thereof |
| KR20140032196A (en) | 2012-09-06 | 2014-03-14 | 김영문 | Food with enhanced mineral element and manufacturing methods thereof |
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2019
- 2019-11-08 KR KR1020190142898A patent/KR20210056153A/en not_active Application Discontinuation
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000073830A (en) | 1999-05-14 | 2000-12-05 | 김정자 | Cereal soup and manufacturing method thereof |
| KR20030062635A (en) | 2002-01-18 | 2003-07-28 | 완주군 | A Process for Preparing Persimmon Sunsik Comprising a Major Ingredient of Persimmon Powder |
| KR100914065B1 (en) | 2007-11-01 | 2009-08-28 | 오영순 | Natural powdered food using wild flowers and beverage thereof |
| KR20140032196A (en) | 2012-09-06 | 2014-03-14 | 김영문 | Food with enhanced mineral element and manufacturing methods thereof |
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