KR20210063835A - A method of popped rice powder gruel freemix with lartic acid bacteria and a method there of - Google Patents
A method of popped rice powder gruel freemix with lartic acid bacteria and a method there of 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
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
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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
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
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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
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
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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
- 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
Abstract
Description
본 발명은 유산균 건조분말 죽 프리믹스 및 그 제조 방법에 관한 것으로, 더욱 상세하게는 알파쌀가루와 볶은현미분말을 포함하는 건조 분말에 유산균분말을 혼합하여 UV살균과 에탄올 분사 살균 공정을 혼용하여 제조되는 온수에서 즉석에서 복원되고 유산균이 살아있는 유산균 건조분말 죽 프리믹스 및 그 제조 방법 에 관한 것이다. The present invention relates to a lactic acid bacteria dry powder porridge premix and a method for manufacturing the same, and more particularly, hot water produced by mixing lactic acid bacteria powder with dry powder containing alpha rice flour and roasted brown rice powder and mixing UV sterilization and ethanol spray sterilization process. It relates to a premix of lactic acid bacteria dry powder porridge that is instantly restored and alive with lactic acid bacteria and a manufacturing method therefor.
죽(粥)은 쌀과 곡물을 주재료로 물을 붓고 오래 끓임으로써 알갱이가 무르게 만든 음식으로써 비교적 씹기나 소화에 불편한 노인과 유아나 환자 등을 위해 주로 조리되는 식품이나, 실제로 쌀을 이용해 죽을 끓이는 데는 30분 정도 긴 시간이 소요되어 취식에 불편함이 따른다.Porridge (粥) is a food made with rice and grains as the main ingredients and boiled for a long time to soften the grains. It is mainly prepared for the elderly, infants, and patients who have difficulty in chewing or digesting. It takes about 30 minutes, so it is uncomfortable to eat.
최근 들어 건조 곡물 분말을 이용한 온수로 복원되는 분말 죽을 시도하고 있으나 곡류분말의 혼합과 살균의 난제에 부딪쳐 상품화에는 한계가 있어 왔다. Recently, powdered porridge restored with hot water using dry grain powder has been attempted, but commercialization has been limited due to difficulties in mixing and sterilizing grain powder.
한편, 선 특허출원으로 대한민국 특허공개번호 제10-2013-0086024호(2013. 07. 13.)쌀 또는 곡물을 장내 유익균인 유산균 발효시켜 죽이나 음료 형태로 시음하려는 시도가 있어 왔으나 곡분 냄새와 발효 냄새가 서로 어울리지 않아 기호성이 떨어지는 단점이 있어 왔고, 이를 분말상태로 제조할 경우 온수에 즉석에서 복원되기 어려울뿐만 아니라, 분체 특성상 혼합 및 살균이 어렵다는 문제점이 있다.Meanwhile, Korea Patent Publication No. 10-2013-0086024 (2013. 07. 13.) There have been attempts to taste rice or grains in the form of porridge or beverages by fermenting lactic acid bacteria, which are beneficial intestinal bacteria, due to a prior patent application, but the smell of grain flour and the smell of fermentation There have been disadvantages of poor palatability due to incongruence with each other, and when it is prepared in a powder state, it is difficult to immediately restore in hot water, and there is a problem in that it is difficult to mix and sterilize due to the nature of the powder.
본 발명자들은 곡류 분말식품의 먹거리에 대한 살균 처리를 다각도로 연구개발하던 중 리본믹서기에 의한 혼합 건조처리하는 가운데 UV 조사 살균과 에탄올분사기에 의한 살균공정을 혼용하면 미생물 살균에 큰 효과가 있음을 발견하고 선특허출원(대한민국 특허출원번호 제10-2018-0156768호)을 한 바 있으며, 더 나아가 내열성 유산균을 분말에 첨가하여 상기 방법으로 살균처리할 경우 유산균이 대거 살아있어 통상 온수기에 사용되는 75℃ 정도의 온수에 즉석에서 복원되고 유산균이 살아있는 즉석죽을 개발하는데 성공하였다.The present inventors found that mixing UV irradiation sterilization and sterilization by an ethanol sprayer during mixing and drying processing by a ribbon mixer during research and development of sterilization treatment for foods of grain powder food from various angles has a great effect on sterilization of microorganisms and applied for a prior patent (Korean Patent Application No. 10-2018-0156768), and furthermore, when heat-resistant lactic acid bacteria are added to the powder and sterilized by the above method, many lactic acid bacteria are alive, so it is usually used at 75℃ for water heaters. We succeeded in developing instant porridge in which lactic acid bacteria are alive and restored on the spot in warm water.
상기와 같은 종래 기술의 문제점과 필요성을 해소하기 위하여 안출한 본 발명은 알파쌀가루와 볶은현미분말을 포함하는 건조 분말에 유산균분말을 혼합하여 UV살균과 에탄올 분사 살균 공정을 혼용하여 제조되는 온수에서 즉석에서 복원되고 유산균이 살아있는 유산균 건조분말 죽 프리믹스 및 그 제조 방법을 제공하는데 그 목적이 있다. The present invention devised to solve the problems and necessity of the prior art as described above is instantaneous in hot water produced by mixing lactic acid bacteria powder with dry powder containing alpha rice flour and roasted brown rice powder and mixing UV sterilization and ethanol spray sterilization process. An object of the present invention is to provide a lactic acid bacteria dry powder porridge premix restored and live lactic acid bacteria and a manufacturing method thereof.
상기와 같은 목적을 달성하기 위하여 안출한 본 발명은 (1) 알파쌀가루, 식물성크림, 볶은현미분말, 바실러스 코아귤런스를 혼합하여 혼합분말을 제조하는 혼합공정;(2) 상기 혼합분말을 UV살균과 에탄올 분사 살균 공정을 혼용하여 살균하는 살균공정;(3) 상기 살균공정을 거친 혼합분말을 수분함량 10%이하로 건조하는 건조공정을 포함하는 것을 특징으로하는 유산균 건조분말 죽프리믹스의 제조방법을 제공한다. The present invention devised to achieve the above object is (1) a mixing process of preparing a mixed powder by mixing alpha rice flour, vegetable cream, roasted brown rice powder, and Bacillus coagulence; (2) UV sterilizing the mixed powder A sterilization step of sterilizing by mixing and ethanol spraying sterilization process; (3) A method of producing lactic acid bacteria dried powder porridge premix comprising a drying step of drying the mixed powder that has undergone the sterilization process to a moisture content of 10% or less to provide.
또한, 상기 혼합분말은 알파쌀가루 20~40중량부, 식물성크림 25~35 중량부, 볶은현미분말 10~20 중량부, 바실러스 코아귤런스 유산균 0.1~1.0 중량부의 비율로 혼합함을 특징으로 하는 유산균 건조분말 죽프리믹스의 제조방법을 제공한다. In addition, the mixed powder is 20-40 parts by weight of alpha rice flour, 25-35 parts by weight of vegetable cream, 10-20 parts by weight of roasted brown rice powder, 0.1-1.0 parts by weight of Bacillus coagulans lactic acid bacteria. Provided is a method for preparing a dry powder porridge premix.
또한, 상기의 방법에 의하여 제조된 유산균 건조분말 죽 프리믹스를 제공한다.In addition, it provides a premix of lactic acid bacteria dry powder porridge prepared by the above method.
상기와 같은 구성의 본 발명은 내열성 유산균을 분말에 첨가하여 UV살균과 에탄올 분사 살균 공정을 혼용하여 살균처리하여도 유산균이 살아있어 통상 온수기에 사용되는 75℃ 정도의 온수에 3분이내 즉석에서 복원되고 장건강에 유리한 프로바이오틱스 유산균이 대거 살아있는 쌀이나 곡류 소비를 획기적으로 증대시킬 수 있는 즉석죽 프리믹스를 제공하는 장점이 있다. In the present invention of the above configuration, even if heat-resistant lactic acid bacteria are added to the powder and sterilized by mixing UV sterilization and ethanol spray sterilization process, the lactic acid bacteria are still alive, so it is instantly restored within 3 minutes in hot water of about 75°C used in water heaters. It has the advantage of providing a premix of instant porridge that can dramatically increase the consumption of live rice or grains with probiotic lactic acid bacteria beneficial to intestinal health.
도 1 은 본 발명의 일 실시 예에 의한 것으로 제조방법을 설명하는 순서도이다.
도 2 는 본 발명의 일 실시 예에 의한 것으로 리본믹서기의 탱크부에 분말식품을 투입하여 리본날개을 회전시켜 혼합하며 덮개부에 설치된 UV램프부와 에탄올분사부를 통해 살균하는 모습을 보여주는 사진이다.
도 3 은 본 발명의 일 실시 예에 의한 75℃ 온수투입 3분 후에 유산균 생존수 분석결과 표이다.
도 4 는 본 발명 죽프리믹스의 냉수상온에서의 유산균 분석결과표이다.1 is a flowchart illustrating a manufacturing method according to an embodiment of the present invention.
2 is a photograph showing a state in which powdered food is put into the tank part of the ribbon mixer according to an embodiment of the present invention, mixed by rotating the ribbon wings, and sterilized through the UV lamp part and the ethanol spray part installed in the cover part.
3 is a table of lactic acid bacteria viable water analysis results after 3 minutes of 75 ℃ hot water input according to an embodiment of the present invention.
4 is a table of lactic acid bacteria analysis results at room temperature in cold water of the bamboo premix of the present invention.
이하, 본 발명의 목적이 구체적으로 실현될 수 있는 바람직한 실시예를 들어 상세히 설명한다.Hereinafter, preferred embodiments in which the object of the present invention can be specifically realized will be described in detail.
먼저 유산균 건조분말 죽 프리믹스를 제조하기 위하여 (1) 알파쌀가루, 식물성크림, 볶은현미분말, 바실러스 코아귤런스를 혼합하여 혼합분말을 제조하는 혼합공정; (2) 상기 혼합분말을 UV살균과 에탄올 분사 살균 공정을 혼용하여 살균하는 살균공정; 및 (3) 상기 살균공정을 거친 혼합분말을 수분함량 10%이하로 건조하는 건조공정을 거쳐 제조된다. First, in order to prepare a lactic acid bacteria dry powder porridge premix, (1) a mixing process of mixing alpha rice flour, vegetable cream, roasted brown rice powder, and Bacillus coagulence to prepare a mixed powder; (2) a sterilization process of sterilizing the mixed powder by mixing UV sterilization and ethanol spray sterilization process; and (3) drying the mixed powder that has undergone the sterilization process to a moisture content of 10% or less.
상기 혼합분말은 알파쌀가루 20~40중량부, 식물성크림 25~35 중량부, 볶은현미분말 10~20 중량부, 바실러스 코아귤런스 유산균 0.1~1.0 중량부의 비율로 혼합하여 제조될 수 있다.The mixed powder may be prepared by mixing 20-40 parts by weight of alpha rice flour, 25-35 parts by weight of vegetable cream, 10-20 parts by weight of roasted brown rice powder, and 0.1-1.0 parts by weight of Bacillus coagulans lactic acid bacteria.
상기 유산균 바실러스 코아귤런스(Bacillus coagulans)는 통상의 시판균주이며 유산균 중에서 내열성이 우수한 균종이어서 본 발명 제품을 온수기의 열수 온도인 75℃에서 비교적 생존율이 높아 본 발명에 채택하였다.The lactic acid bacterium Bacillus coagulans (Bacillus coagulans) is a common commercial strain and is a strain excellent in heat resistance among lactic acid bacteria, so the product of the present invention has a relatively high survival rate at 75° C., the hot water temperature of a water heater, and was adopted in the present invention.
상기 혼합분말은 알파쌀가루 30~40중량부,식물성크림 30~35 중량부, 볶은현미분말 10~15 중량부, 변성전분 5~10 중량부, 프락토올리고당 3~7 중량부, 정제염 1~2 중량부, 비타민미네랄믹스 1~2 중량부, 제3인산칼슘 1~1.5 중량부, 무수구연산 0.5~1.0 중량부, FD딸기다이스 0.1~0.5 중량부, 효소처리스테비아 0.1~0.5 중량부, 바실러스 코아귤런스 유산균 0.5~1.0 중량부의 비율로 혼합하여 제조될 수 있다.The mixed powder is 30-40 parts by weight of alpha rice flour, 30-35 parts by weight of vegetable cream, 10-15 parts by weight of roasted brown rice powder, 5-10 parts by weight of modified starch, 3-7 parts by weight of fructooligosaccharide, 1-2 parts by weight of refined salt Parts by weight, vitamin and mineral mix 1-2 parts by weight, tricalcium phosphate 1-1.5 parts by weight, citric anhydride 0.5-1.0 parts by weight, FD strawberry dice 0.1-0.5 parts by weight, enzyme-treated stevia 0.1-0.5 parts by weight, Bacillus core It can be prepared by mixing in a ratio of 0.5 to 1.0 parts by weight of lactic acid bacteria.
본 발명에서 알파쌀가루, 식물성크림은 시중에서 통상 시중에서 판매되는 것이다.In the present invention, alpha rice flour and vegetable cream are commonly sold in the market.
본 발명에서 사용된 볶은현미분말은 증자된 현미를 수분함량 10~15%로 건조하여 로스팅기에서 200~270 ℃로 3~10 분간 처리한 후 팽창시켜 재성형하여 분말화한 것을 사용한다. 이때 현미를 냉수에 3~5시간 침지하고, 증자는 100~110 ℃에서 40~60분간 처리한다. 도 2와 도 3에서 보는 바와 같이 열풍 로스터기의 예열을 거쳐서 임펠라의 회전속도를 10~15회/rpm로 볶아주어 본열에 다다르면 원료 곡물의 팽창(expansion)조건이 이를 수 있는 온도 210~270℃에 이르게 되면 원료 곡물의 로스팅 및 팽창이 일어난다. 여기서 팽창이라는 용어는 로스팅 후에 곡물의 전분 질이 자체수분 증기 등으로 팽창이 일어나는 현상을 말한다.The roasted brown rice powder used in the present invention is obtained by drying the steamed brown rice to a moisture content of 10 to 15%, processing it in a roaster at 200 to 270 ° C. for 3 to 10 minutes, and then expanding it, re-molding, and powdering it. At this time, brown rice is immersed in cold water for 3 to 5 hours, and steamed rice is treated at 100 to 110 ℃ for 40 to 60 minutes. As shown in FIGS. 2 and 3, after the hot air roaster is preheated, the rotation speed of the impeller is roasted at 10 to 15 times/rpm, and when the main heat is reached, the temperature at which the expansion conditions of the raw material grains can reach 210 to 270 ° C. When reached, roasting and expansion of the raw grain occurs. Here, the term “expansion” refers to a phenomenon in which the starch quality of grains expands with self-water vapor after roasting.
본 발명에서 상기 볶은 현미분말을 사용함으로써 미곡 곡분 냄새와 발효취로 기호성이 떨어지는 단점을 현저히 개선하였을 뿐 만아니라, 부유성을 높여 온수에 쉽게 풀어지고 섞이도록 하는 특징을 부여한다.In the present invention, by using the roasted brown rice powder, not only the disadvantages of poor palatability due to the smell of rice flour and fermented odor are remarkably improved, but also the characteristics of being easily dissolved and mixed in hot water by increasing the floatability are given.
또한, 상기 살균공정은 리본믹서기에서 리본날개의 회전속도는 20~50 RPM이고, UV램프부를 가동시켜살균하는 UV살균시간은 20~50 분이며, 에탄올 분사는 75 % 농도 에탄올을 사용하고 분사 1~5분 동안 분사하여 살균한다. In addition, in the sterilization process, the rotation speed of the ribbon blade in the ribbon mixer is 20-50 RPM, the UV sterilization time for sterilization by operating the UV lamp unit is 20-50 minutes, and the ethanol spray uses 75% concentration ethanol and spray 1 Sterilize by spraying for ~5 minutes.
리본날개의 회전 및 혼합하는 가운데 상부 덮개부분에 UV살균 램프를 장착하여 조사되는 자외선(UV) 살균방법은 UV등에 의한 직사광선 살균방식이므로 직접 자외선이 쪼이는 표면에만 효과가 있고 분말제품 내부의 살균이 어려워 미생물 살균 효과가 미흡하다는 단점이 있어, 본 발명에서는 UV램프에 의한 살균을 실시하는 동시에 에탄올 분사에 의한 살균을 함께 실시하였다.The ultraviolet (UV) sterilization method that is irradiated by installing a UV sterilization lamp on the upper cover part during the rotation and mixing of the ribbon wings is a direct sunlight sterilization method by UV light, so it is effective only on the surface directly exposed to ultraviolet rays, and the sterilization inside the powder product is It is difficult and there is a disadvantage that the microbial sterilization effect is insufficient, so in the present invention, sterilization by UV lamp was performed and sterilization by ethanol injection was performed at the same time.
리본믹서
ribbon mixer
리본믹서+UV
Ribbon Mixer + UV
리본믹서+UV+에탄올 분사
Ribbon mixer + UV + ethanol spray
CFU/g(ml)number of bacteria
CFU/g (ml)
3,500 마리
3,500
2500 마리
2500
420 마리
420
* 수원여자대학 식품분석센터 분석 결과,살균효과가 극대화 된다.* As a result of analysis by the Food Analysis Center at Suwon Women's University, the sterilization effect is maximized.
본 발명에서 상기 혼합분말을 덮개부분에 UV램프와 에탄올 분사부를 장착하여 덮개를 덮은 상태에서 UV등을 20~50분 동안 켠 상태에서 상기 75 % 에탄올 분사부를 통한 에탄올을 1~5분간 분사하되 에탄올살균액의 분사량은 원료대비 01~2.0 중량%를 살포하되 분사속도는 1,000cc/분, 토출압력 3kgf/㎠ 으로 분사하여 살균을 실시한다. 이때 일반 미생물에대한 살균 효과가 높은 것으로 확인되었다. In the present invention, the mixed powder is mounted on the cover part with a UV lamp and an ethanol spray unit, and while the UV lamp is turned on for 20 to 50 minutes while the cover is covered, ethanol is sprayed through the 75% ethanol spray unit for 1 to 5 minutes, but ethanol The amount of the sterilizing solution sprayed is 01 to 2.0% by weight compared to the raw material, but the spraying speed is 1,000cc/min and the discharge pressure is 3kgf/cm2 to perform sterilization. At this time, it was confirmed that the sterilization effect on general microorganisms was high.
본 발명에서는 상대적으로 내열성 유산균인 바실러스 코아귤런스 유산균의 생존율이 높은 것으로 확인하여 본 발명을 완성하였다.In the present invention, it was confirmed that the survival rate of Bacillus coagulans lactic acid bacteria, which is a relatively heat-resistant lactic acid bacterium, was high, and thus the present invention was completed.
이하에서 본 발명의 바람직한 실시예 및 실험예를 참고로 보다 구체적으로 설명하지만 본 발명의 범위가 이러한 실시예에 한정되는 것은 아니다.Hereinafter, preferred examples and experimental examples of the present invention will be described in more detail with reference to, but the scope of the present invention is not limited to these examples.
(실시예 1)(Example 1)
알파쌀가루 37㎏, 식물성크림 30㎏중량부, 볶은현미분말 17㎏, 바실러스 코아귤런스 0.5㎏의 비율로 혼합을 리본믹서기에 투입하여 작동시킨 후 상부 UV램프와 에탄올 분사부를 장착된 덮개를 덮은 상태에서 UV살균을 40분간 실시하며 2분간 에탄올 분사를 살균액의 분사량은 분말식품 원료대비 01~2.0 중량%를 2분간 살포하여 건조한 후 40g 단위로 포장된 분말식품인 죽프리믹스를 제조하였다. 75℃ 온수투입 3분 후 기호도와 생존 유산균 수를 측정하였다. After putting the mixture into a ribbon mixer at a ratio of 37 kg of alpha rice flour, 30 kg of vegetable cream, 17 kg of roasted brown rice powder, and 0.5 kg of Bacillus coagulance, the upper UV lamp and the ethanol spray unit are covered. UV sterilization was carried out in 40 minutes, ethanol sprayed for 2 minutes, and the spray amount of sterilizing solution was 01 to 2.0% by weight compared to powdered food raw materials for 2 minutes, dried, and then powdered food packaged in units of 40g was prepared. After 3 minutes of pouring hot water at 75°C, acceptance and the number of viable lactic acid bacteria were measured.
(실시예 2)(Example 2)
실시예 1과 같이 실시하되 혼합분말은 알파쌀가루 37㎏,식물성크림 30㎏, 볶은현미분말 17㎏, 변성전분 7㎏, 프락토올리고당 5㎏, 정제염 1.5㎏, 비타민미네랄믹스 1.3㎏, 제3인산칼슘 1.2㎏, 무수구연산 0.7㎏, FD딸기다이스 0.3㎏, 효소처리스테비아 0.2 ㎏, 바실러스 코아귤런스 유산균 0.5㎏의 비율로 혼합한 혼합분말을 사용하였다. 살균 건조한 후 40g 단위로 포장된 분말식품인 죽프리믹스를 제조하였다. 75℃ 온수투입 3분 후 기호도와 생존 유산균 수를 측정하였다. As in Example 1, the mixed powder was 37 kg of alpha rice flour, 30 kg of vegetable cream, 17 kg of roasted brown rice powder, 7 kg of modified starch, 5 kg of fructooligosaccharide, 1.5 kg of refined salt, 1.3 kg of vitamin and mineral mix, and triphosphate. Calcium 1.2 kg, citric anhydride 0.7 kg, FD strawberry dice 0.3 kg, enzyme-treated stevia 0.2 kg, and Bacillus coagulans lactic acid bacteria 0.5 kg were mixed in the ratio of the mixed powder was used. After sterilization and drying, porridge premix, a powdered food packaged in units of 40 g, was prepared. After 3 minutes of pouring hot water at 75℃, acceptance and the number of viable lactic acid bacteria were measured.
(비교실시예1)(Comparative Example 1)
실시예 1에서 볶은현미분말대신 현미분말을 사용했다.In Example 1, brown rice powder was used instead of roasted brown rice powder.
(비교실시예2)(Comparative Example 2)
실시예 2에서 in Example 2
볶은현미분말대신 현미분말을 사용했다.Brown rice powder was used instead of roasted brown rice powder.
(실험예 1) (Experimental Example 1)
본 발명 실시예1, 2에 의한 제품을 프리믹스에서와 온수투입후 생존 유산균 수를 측정하였다.The number of viable lactic acid bacteria was measured in the premix of the products according to Examples 1 and 2 of the present invention and after hot water was added.
* 수원여자대학 식품분석센터 분석 * Analysis of Suwon Women's University Food Analysis Center
분석결과 상온에서 보관 가능하고 75℃ 온수투입 3분 후에 유산균이 3.7억마리, 냉수 상온에서는 13.6억 마리로 우수함을 알 수 있다. As a result of the analysis, it can be stored at room temperature, and after 3 minutes of 75℃ hot water, 370 million lactic acid bacteria and 1.36 billion at room temperature of cold water are excellent.
(실험예2) (Experimental Example 2)
상기 혼합곡물들을 리본믹서기에 투입한 후 30분간 작동시킨 후 UV살균을 40분간 실시하며 에탄올의 분사량은 분말식품 원료대비 01~2.0 중량%를 2분간 살포하여 죽프리믹스 제조하여 75℃ 온수투입 3분 후 기호도를 조사하였다.After putting the mixed grains into the ribbon mixer, operate for 30 minutes, then UV sterilization is performed for 40 minutes, and the amount of ethanol sprayed is 01 to 2.0% by weight compared to the powdered food raw material for 2 minutes to prepare a bamboo premix, and 75 ℃ hot water is injected for 3 minutes Then, the degree of preference was investigated.
(장안정감)digestibility
(Intestinal stability)
* 점수의 척도 9점 : 매우 좋다 / 1점 : 전혀 좋지 않다. * Score scale: 9 points: very good / 1 point: not good at all.
분석결과 본원 발명의 실시예 1, 2에 의한 제품이 상온에서 보관 가능하고 75℃ 온수투입 3분 후에 유산균이 살아있을 뿐만아니라 각각 그 기호성이 우수함을 알 수 있다. As a result of the analysis, it can be seen that the products according to Examples 1 and 2 of the present invention can be stored at room temperature, and lactic acid bacteria are alive after 3 minutes of input of hot water at 75° C., and their palatability is excellent.
Claims (6)
(2) 상기 혼합분말을 UV살균과 에탄올 분사 살균 공정을 혼용하여 살균하는 살균공정;
(3) 상기 살균공정을 거친 혼합분말을 수분함량 10%이하로 건조하는 건조공정;을 포함하는 것을 특징으로하는 유산균 건조분말 죽프리믹스의 제조방법.
(1) mixing process of preparing a mixed powder by mixing alpha rice flour, vegetable cream, roasted brown rice powder, and Bacillus coagulence lactic acid bacteria;
(2) a sterilization process of sterilizing the mixed powder by mixing UV sterilization and ethanol spray sterilization process;
(3) a drying step of drying the mixed powder that has undergone the sterilization process to a moisture content of 10% or less;
혼합분말은 알파쌀가루 20~40중량부, 식물성크림 25~35 중량부, 볶은현미분말 10~20 중량부, 바실러스 코아귤런스 유산균 0.1~1.0 중량부의 비율로 혼합함을 특징으로하는 유산균 건조분말 죽 프리믹스의 제조방법.The method of claim 1,
The mixed powder is lactic acid bacteria dry powder porridge, characterized in that it is mixed in a ratio of 20-40 parts by weight of alpha rice flour, 25-35 parts by weight of vegetable cream, 10-20 parts by weight of roasted brown rice powder, and 0.1-1.0 parts by weight of Bacillus coagulans lactic acid bacteria. A method for preparing a premix.
혼합분말은 알파쌀가루 30~40중량부,,식물성크림 30~35 중량부, 볶은현미분말 10~15 중량부, 변성전분 5~10 중량부, 프락토올리고당 3~7 중량부, 정제염 1~2 중량부, 비타민미네랄믹스 1~2 중량부, 제3인산칼슘 1~1.5 중량부, 무수구연산 0.5~1.0 중량부, FD딸기다이스 0.1~0.5 중량부, 효소처리스테비아 0.1~0.5 중량부, 바실러스 코아귤런스 유산균 0.5~1.0 중량부 비율로 혼합함을 특징으로하는 유산균 건조분말 죽 프리믹스의 제조방법.The method of claim 1,
Mixed powder is alpha rice flour 30-40 parts by weight, vegetable cream 30-35 parts by weight, roasted brown rice powder 10-15 parts by weight, modified starch 5-10 parts by weight, fructooligosaccharide 3-7 parts by weight, refined salt 1-2 Parts by weight, vitamin and mineral mix 1-2 parts by weight, tricalcium phosphate 1-1.5 parts by weight, citric anhydride 0.5-1.0 parts by weight, FD strawberry dice 0.1-0.5 parts by weight, enzyme-treated stevia 0.1-0.5 parts by weight, Bacillus core A method of producing a premix of lactic acid bacteria dry powder porridge, characterized in that it is mixed in a ratio of 0.5 to 1.0 parts by weight of lactic acid bacteria.
상기 볶은현미분말은 증자된 현미를 수분함량 10~15%로 건조하여 로스팅기에서 200~270 ℃로 3~10분간 처리한 후 팽창시켜 재성형하여 분말화 한 것임을 특징으로하는 유산균 건조분말 죽 프리믹스의 제조방법.The method of claim 1,
The roasted brown rice powder is dried lactic acid bacteria dry powder porridge premix, characterized in that the steamed brown rice is dried to a moisture content of 10 to 15%, treated in a roaster at 200 to 270 ° C. for 3 to 10 minutes, and then expanded and reshaped to powder. manufacturing method.
상기 살균공정은
리본 믹서기에서 리본날개의 회전속도는 20~50 RPM이고, UV램프부를 가동시켜살균하는 UV살균시간은 20~50 분이며, 에탄올 분사는 75 %농도 에탄올을 사용하고 분사 1~5분 동안 분사하여 살균함을 특징으로하는 유산균 건조분말 죽 프리믹스의 제조방법.The method of claim 1,
The sterilization process is
In the ribbon mixer, the rotation speed of the ribbon blade is 20-50 RPM, the UV sterilization time for sterilization by operating the UV lamp is 20-50 minutes, and the ethanol spray uses 75% concentration ethanol and sprays for 1-5 minutes. A method for producing lactic acid bacteria dry powder porridge premix, characterized by sterilization.
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