KR20220083138A - Fabrication of grain snack mixed with dry vegetables - Google Patents

Abstract

The present invention provides a step of drying at least two kinds of vegetables selected from broccoli, carrots, cabbage, sweet pumpkin, shiitake mushrooms, onions, sweet potatoes, potatoes, and beets, grinding the dried vegetables, mixing the crushed dried vegetables and grains step, blending the natural broth with the dried vegetable and grain mixture, primary heat-treating the dried vegetable and grain mixture with the broth, quantitatively subdividing the primary heat-treated mixture, and pressing each amount of the mixture It provides a method for manufacturing dried vegetable mixed grain confectionery comprising the step of performing secondary heat treatment while doing so.

Description

Method of making dry vegetable mixed grain snack {Fabrication of grain snack mixed with dry vegetables}

The present invention relates to grain confectionery mixed with dried vegetables, and more particularly, it proposes a method for preparing a new grain confectionery suitable for convenience food by mixing dry powder of vegetables with excellent color and nutrition with grains and performing step-by-step heat treatment.

While we are entering an aging society due to an increase in the average lifespan, food trends are significantly changing according to changes in the socio-economic environment such as increase in women's economic activity, increase in leisure time, and increase in single families and married people. For example, convenience in consumption, well-being-oriented, emotional consumption, value pursuit, and consumer participation are being added as important food consumption trends.

In particular, in response to social changes such as the increase in economic activity of dual-income families and women and the increase in single-person households, product development and development of HMR (Home Meal Replacement) that can be conveniently used at home to save cooking time and promote health Consumption is increasing. In addition, as the strong keyword of vegan has emerged as a global trend from the taste of a few, vegetarianism is expanding. On the other hand, in line with the trend that values health, products using eco-friendly agricultural products as raw materials are continuously being released.

Eco-friendly agricultural products have a higher ratio of non-commodities than agricultural products using conventional farming methods. Winter vegetables such as autumn potatoes, carrots, garlic, onions, cabbage, beets, kohlrabi, broccoli, and overwintering radish have a high proportion of single crop production mainly for items that can be monopolized according to seasonal specialties. This is a burden on farms, and for this reason, a number of farms are giving up on eco-friendly agriculture.

If over-produced vegetables or non-commodity eco-friendly agricultural products do not develop separate sales channels, they will lead to losses of farmers and lower agricultural competitiveness. To overcome this situation, various dried vegetable products have been proposed, for example, broccoli, carrot, cabbage, cucumber, sweet pumpkin, shiitake mushroom, onion, spinach, zucchini, radish, beetroot, sweet potato, potato, turmeric, and various vegetables and bulbs. It is included in rice or porridge or used as ingredients for soup dishes such as stews and soups.

Compared to raw vegetables at harvest, dried vegetable products have the advantage of high storage and easy distribution, but they have the disadvantage of lower product competitiveness than seasonal vegetables. Regardless of the harvest time of vegetables, in order to increase the utilization of dry vegetables that can be distributed, it is necessary to develop new dried vegetable products that reflect recent food trends.

In general, processed vegetable products were highly utilized as beverages. For example, according to Patent Registration No. 10-0663948, after cutting into thin slices and drying for 5-8 hours in a dryer at 50-90°C, prepare 20-30% by weight of naturally dried radishes until the moisture becomes 5% or less 3-7% by weight of bracken, 5-15% by weight of bellflower, 15-25% by weight of spinach, bean sprouts after drying for 5-8 hours in a dryer at 50-90℃ and until the moisture is 5% or less The process of preparing 25-35% by weight, washing 3-7% by weight of licorice based on the total weight, and then roasting at 80-120℃ for 5-15 minutes, washing and draining water, steam at 100-120℃ After steaming for 5-20 minutes and drying for 5-8 hours in a dryer at 50-90°C, the process of preparing 3-7% by weight based on the total weight of arrowroot flowers 4-14 times, and the above-mentioned radish, bracken, bellflower, spinach, It consists of a process of mixing bean sprouts, licorice root, and arrowroot flowers, adding 4-6 times the amount of water to the mixture, and vacuum extraction, and aging the extract in a closed space at 50-90° C. for 11-13 hours. A method for preparing a vegetable beverage has been proposed.

In addition, as a technology utilizing dried vegetables, for example, according to Patent Publication No. 10-2016-0109109, a washing step of washing vegetables, a cutting step of cutting to a predetermined size, and a drying machine for the vegetables cut in the cutting step Proposing a dry vegetable manufacturing method comprising a drying step of drying under a certain condition using Wash in water diluted with 1 to 5% vinegar, and in the drying step, use a dryer with a certain amount of licorice inside. It is dried for ~ 16 hours, and in the cooling stage, a detailed technique of cooling the dried vegetables for 20 ~ 40 minutes inside the dryer was proposed. On the other hand, the possibility of use as a seasoning for dried vegetables was also suggested through the process of grinding in addition to washing, cutting, drying and cooling steps.

Although such prior art can contribute to broadening the range of vegetables used, there is a limitation in meeting the recent changing food trends, and in particular, it is difficult to use vegetables as convenience food or instant food.

In addition, the prior art does not propose a manufacturing method in which the original color of vegetables is maintained while preventing nutrient loss and increasing the shelf life in the utilization of dried vegetables. as well as Rather, it is difficult to develop a vegetable-utilizing processed product according to the prior art into a meal substitute food, so there is a fundamental limit in increasing vegetable consumption.

The present invention has been devised under the technical background described above, and an object of the present invention is to provide a convenience food or instant food using dried vegetables.

Another object of the present invention is to provide a new healthy food that can be replaced with a meal using vegetables and grains.

Another object of the present invention is to provide a novel grain confectionery having excellent texture and color and excellent consumer preference.

In addition, other objects and technical features of the present invention will be presented in more detail in the following detailed description.

In order to achieve the above object, the present invention is a step of drying at least two kinds of vegetables selected from broccoli, carrot, cabbage, sweet pumpkin, shiitake, onion, sweet potato, potato, beet, grinding the dried vegetables, grinding Mixing the dried vegetables and grains, mixing the natural broth with the dried vegetables and grains, performing a primary heat treatment on the dried vegetables and grains mixed with the broth, quantitatively subdividing the first heat-treated mixture; And it provides a dry vegetable mixed grain confectionery manufacturing method comprising the step of secondary heat treatment while pressing each mixture in a quantity.

In the present invention, the grain is included in the range of 90 to 95% of the total weight, it is preferable that the dry vegetables are included in the range of 4 to 9%, and the natural broth is included in the range of 1 to 2%.

In the present invention, the primary heat treatment may include a steam treatment or a boiling process in a state in which water is added. In addition, in the step of drying vegetables, carrots, sweet pumpkins, sweet potatoes, and beets may be dried after performing a blending treatment before drying, and the drying step of vegetables is preferably performed by hot air drying or dehumidification drying.

In the present invention, the grain includes at least one selected from white rice, brown rice, black rice, wheat, barley, soybean, and corn, and may be mixed with dried vegetables in grain or powder form.

According to the present invention, a new healthy convenience food that can be used as a snack as well as a meal substitute is provided using vegetables and grains, and since oil is not included in the heat treatment process, it is light and the color of the dried vegetable powder is reflected in the snack, so the product has a unique property, It is possible to provide high-quality grain confectionery reflecting the flavor of vegetables.

In addition, the present invention can be applied to the development of various processed foods due to its high usability even for non-commodities of vegetables produced by conventional farming methods or eco-friendly farming methods, and can increase the level of processed foods using eco-friendly agricultural materials, and related industries can contribute to the development of

The present invention can also provide high-functional, high-value-added products that meet the dietary life of modern people, and can contribute to strengthening farmhouse competitiveness as well as expanding the supply of eco-friendly agricultural products.

1 is a flowchart showing a manufacturing method of the present invention;
Figure 2 is a photograph showing the powdering process of dried vegetables
3 is a photograph showing the manufacturing process of dried vegetable mixed grain confectionery;
Figures 4a and 4b are the results of analysis of nutritional components of the grain confectionery of the present invention;
5 is a sensory evaluation result for the manufactured grain confectionery;

The present invention is a novel grain confectionery obtained through step-by-step heat treatment by mixing dried vegetables with grain, and proposes a method for manufacturing grain confectionery having excellent texture and flavor and excellent consumer preference.

The present invention is a variety of vegetables with excellent nutrition and color, especially seasonal vegetables, which can be used as a meal substitute as well as taste and nutrition by mixing non-commodity vegetables produced through conventional farming as well as eco-friendly farming through a drying process and then mixing with grain raw materials. It is possible to provide convenient food that can be used. By adding dried vegetables to grains, the nutritional value of the final product can be increased, while the use of vegetables of various colors can enhance the competitiveness of the product visually.

In the step-by-step heat treatment process, it is possible to produce finished products by subdividing them into small packaging units, for example, 25g to 30g, which can be easily carried and eaten in daily life. It is also suitable for use as a light food.

1 is a flowchart showing a manufacturing method of the present invention.

First, after selecting the necessary vegetables and going through the drying step (step S110), the grain material and the dried vegetables are mixed (step S120), and the vegetable and grain mixture further includes natural broth to double the flavor of the whole product ( step S130).

In the present invention, the dried vegetables include at least two or more vegetables selected from broccoli, carrots, cabbage, sweet pumpkin, shiitake mushrooms, onions, sweet potatoes, potatoes, and beets. The selection of vegetables considers the taste and the color of the final grain confectionery, and if too many vegetables are selected, the characteristic taste of vegetables may be diluted, and it is preferable to select in the range of 2 to 5 types.

The drying of the vegetables is preferably performed by hot air drying or dehumidification drying. Natural drying takes an excessive amount of time, freeze-drying is expensive to dry and it is better to avoid it because the texture of the final vegetable product is deteriorated. Hot air drying is carried out so that the moisture of vegetables is less than 5% in the range of 55 ~ 65 ℃, and it is carried out in the range of 2 ~ 10 hours. Dehumidification drying can be carried out in a drying room equipped with a dehumidifying device and is carried out in the range of 2 to 10 hours so that the moisture of the vegetables is less than 5% in the range of 35 ~ 50 ℃. In addition, in the step of drying the vegetables, it is preferable to perform a blending treatment before drying the carrots, sweet pumpkin, sweet potato, and beets before drying, and the reason for the blending is related to the color of the dried vegetables, which will be described later.

Rather than mixing dried vegetables with grain materials as they are, mixing them in a pulverized state is suitable for harmonious heat treatment with grains in the subsequent heat treatment process. In addition, the pulverized vegetable powder may contribute to enhancing the texture of the final grain confectionery. Figure 2 shows the process of pulverizing dried vegetables.

The ground dried vegetables are first mixed with the grain ingredients. The grain includes at least one selected from white rice, brown rice, black rice, wheat, barley, soybean, and corn, and may be mixed with dried vegetables in grain or powder form. In addition, blending a natural broth with a mixture of dried vegetables and grains is desirable to improve the flavor of the final product. The natural broth is prepared by including seafood ingredients selected from anchovies, shrimp, kelp, mussels, yellow pollack, scallops, and snow crab, vegetable ingredients selected from radish, garlic, onion, soybean powder, shiitake, ginger, red pepper powder, and salt It is good to have a meat broth. This natural broth acts as a seasoning and helps to improve the organoleptic properties of the final product while facilitating the mixing of dried vegetables and grain ingredients.

In the production of grain confectionery of the present invention, grains are included in the range of 90 to 95% of the total weight, dry vegetables are preferably included in the range of 4 to 9%, and natural broth is included in the range of 1 to 2%. In addition, the vegetables included in the dried vegetables may be included in the same amount of powder. On the other hand, the natural broth is preferably mixed in a range not higher than the content of individual vegetables included in the dried vegetables in the mixture of grains and dried vegetables. If the natural broth is included excessively, the inherent taste of dried vegetables may be diluted and the natural flavor of the final grain confectionery may be somewhat deteriorated.

Mixed ingredients are finally finished into grain confectionery through step-by-step heat treatment. After the primary heat treatment (step S140), a quantitative subdivision process is performed for miniaturization or portability of the product (step S150). Afterwards, the quantitatively subdivided primary heat treatment product is finished into sweets through heat treatment in a different way ( Secondary heat treatment, step S160).

In the step of primary heat treatment of the dried vegetable and grain mixture in which the broth is mixed, it may include a process of boiling for 10 to 30 minutes at a temperature of 100° C. or higher in a state of steam treatment or water added. Through the primary heat treatment, the grain material can be cooked and the mixing density of dried vegetables and natural broth can be increased. In some cases, it may be possible to mix the dried vegetable powder and natural broth with the grain material pre-cooked.

A step of quantitatively subdividing the first heat-treated mixture is performed. Through quantitative subdivision, the product can be divided into shapes and weights that can be individually packaged, and the subsequent secondary heat treatment can be performed more smoothly.

Each of the subdivided amounts of the mixture is subjected to a second heat treatment step. The second heat treatment preferably includes a pressurization process. For example, the second heat treatment may be performed in a high-temperature heater to which pressure is applied, and a separate pressure plate is applied to the heat treatment target product to lower the pressure in the state from above. Secondary heat treatment of the dried vegetable and grain mixture can be made by the heat transferred from the The secondary heat treatment may be performed at a temperature in the range of 100 to 200° C. for 1 to 10 minutes.

The finished grain confectionery can be cooled to room temperature and then packaged and shipped through quality inspection. 3 is a photograph showing an example of a manufacturing process of dried vegetable mixed grain confectionery.

Grain confectionery manufactured according to the present invention does not use oil in the manufacturing process, and through the primary heat treatment using moisture and the secondary heat treatment pressurizing without moisture, it has a light and excellent texture, and the color of the dried vegetable powder is applied to the confectionery. The characteristics of the product are unique because of the reflection, and the taste and flavor of vegetables are reflected, so the taste and nutrition of the confectionery are excellent.

4A and 4B show the nutritional component analysis results of the grain confectionery of the present invention. Due to the brown rice used as a grain, the content of carbohydrates is high and proteins, sugars and fat components are also included, and in particular, calcium, dietary fiber, ash, etc. Cholesterol was not detected while minerals were also included. In addition, it was confirmed that the calorific value per 100g was high at 375.95 kcal, which was sufficient to be used as a simple meal substitute.

In the dried vegetable mixed grain confectionery according to the present invention, the color of dried vegetables is very important in terms of the visual quality of the final grain confectionery. Confirmed.

For each raw material, hot air drying at 65℃ without blending (HD-NB), hot air drying at 65℃ after blending (HD-B), dehumidifying drying at 38℃, -40℃ Lyophilization was performed, and all data were expressed as mean±standard deviation. Chromaticity analysis was expressed as L value (whiteness), a value (redness), and b value (yellowness) using a color meter (Color meter, TES Co, 135A, Taiwan). The system was used and measurements were repeated three times.

a) Chromaticity of dried sweet pumpkin

Table 1 shows the chromaticity changes of the dried sweet pumpkin prepared by different drying methods of the sweet pumpkin. In terms of color, L value (brightness), a value (redness), and b value (yellowness) were all high in freeze-dried sweet pumpkin. It was higher after blanching treatment than before treatment. In addition, as the brightness also appeared high after the blanching treatment, it was determined that the blanching process was necessary when manufacturing the dried sweet pumpkin.

b) dry carrot chromaticity

Table 2 shows the chromaticity changes of dried carrots prepared by different drying methods. In terms of color, L value (brightness), a value (redness), and b value (yellowness) were all high in freeze-dried carrots. and was higher after blanching than before blanching. As brightness and redness were also high in dried carrots dried after blanching treatment, it was judged that carrot color was improved by blanching treatment.

c) Dried Sweet Potato Chromaticity

Table 3 shows the chromaticity changes of dried sweet potatoes prepared by different drying methods. Both the L value (brightness) and the b value (yellowness) were high in freeze-dried sweet potatoes, and the redness (a) was high in the blanching dried sweet potatoes. Uncooked sweet potatoes showed similar brightness to freeze-dried sweet potatoes, and yellowness (b) was high in blanching dried sweet potatoes, which is thought to be due to the increase in yellowness as carotenoid pigments of sweet potatoes became clear by blanching treatment. Therefore, in the case of manufacturing dried sweet potatoes, it was judged that if the blanching treatment was included, the yellowness of the sweet potatoes would increase, and thus the marketability of the sweet potatoes could be improved.

d) dry red beet chromaticity

Table 4 shows the chromaticity changes of dried red beets prepared by different drying methods of red beets. Both L value (brightness) and a value (redness) were high in dry red beets and freeze-dried red beets that were not subjected to blanching treatment. The degree of redness (a) was high in dried red beets that were not subjected to blanching treatment, which means that betanine, the main pigment of red beet raw materials, is a water-soluble component and has a weakness to heat. It is presumed that the redness value was lowered in the dry red beet blanching process due to damage.

According to the results of the sensory test, the color of the red bit was fixed during the blanching process and the color was sensory good, which was different from the color difference analysis in this experiment. In addition, red beet can reduce the characteristic odor of red beet by blanching treatment, and thus it was determined that blanching treatment is necessary for red beet to increase consumer preference.

Example

To develop the optimal recipe for grain snacks, brown rice was selected as the grain, and three types of dried vegetables were selected: sweet pumpkin, onion, and carrot.

The selected vegetables were chopped for easy drying, and the sweet pumpkin and carrots were pre-blanched before drying. The prepared vegetables were dried with hot air and dehumidified at the same time to remove moisture. When dried vegetables are mixed with grain materials as they are and subjected to primary or secondary heat treatment, uniform heat treatment is difficult and some of the ingredients are burned first.

Dry vegetable powder and brown rice were mixed, and natural broth was further mixed, and heat-treated in boiling water. The composition of each material of the mixture used for the primary heat treatment is shown in Table 5 by weight.

As a natural broth, vegetable and seafood-based broth was used. Specifically, salt 35%, dried anchovies powder 10%, dried shrimp powder 10%, dried radish 10%, dried garlic powder 5%, dried onion powder 5%, roasted soybean powder 5 %, dried seaweed 2.5%, kelp powder 2.5%, mussel powder 2.5%, yellow pollack powder 2.5%, shiitake mushroom powder 2.5%, snow crab powder 2.5%, ginger powder 2.5%, cheongyang red pepper powder 2.5% by weight After preparing a natural seasoning, the broth extracted by putting it in boiling water was used.

The second heat treatment was performed by separating small portions of the mixture that had undergone the first heat treatment. During the secondary heat treatment, the final grain confectionery was flattened into a disk shape and included a process of pressing with a pressing plate to have a crispy texture.

Sensory evaluation was performed on the finished grain confectionery. Sensory evaluation was performed on 20 women in their 20s, 30s, 40s, and 50s residing on Jeju Island, and the results are shown in FIG. 5 . The overall preference was high at 65% (3.75 points), and the preference for appearance, savory taste, and texture was high.

The dried vegetable mixed grain confectionery prepared according to the present invention had a good texture, excellent vegetable taste, and overall healthy taste. In particular, since the secondary heat treatment is carried out under pressure after the primary heat treatment, the final product is easily packaged and has a long shelf life (more than 1 year in the packaging state). In terms of utilization, it can be eaten as a snack or side dish, and it is also suitable for use as a simple meal substitute by pouring hot water.

In the above, the present invention has been exemplarily described through preferred embodiments, but the present invention is not limited to such specific embodiments, and various forms within the technical spirit of the present invention, specifically, within the scope of the claims may be modified, changed, or improved.

Claims (5)

Drying at least two or more vegetables selected from broccoli, carrots, cabbage, sweet pumpkin, shiitake mushrooms, onions, sweet potatoes, potatoes, and beets;
crushing dried vegetables;
mixing ground dried vegetables and grains;
blending the natural broth into the dry vegetable and grain mixture;
A step of primary heat treatment of a mixture of dried vegetables and grains mixed with broth;
quantitatively subdividing the first heat-treated mixture;
Including the step of secondary heat treatment while pressing each mixture in a quantity,
The grains are included in the range of 90 to 95% of the total weight, dry vegetables are included in the range of 4 to 9%, and the natural broth is included in the range of 1 to 2%, and the grains are white rice, brown rice, black rice, wheat, barley, It contains at least one or more selected from soybeans and corn, characterized in that it is mixed with dried vegetables in the form of grains or powder
Dry vegetable mixed grain snack manufacturing method.
According to claim 1,
The primary heat treatment method for manufacturing dried vegetable mixed grain confectionery, characterized in that it includes a process of boiling in the state of steam treatment or water.
According to claim 1,
In the step of drying vegetables, carrots, sweet pumpkins, sweet potatoes, and beets are subjected to a blending treatment before drying and then dried, and in the vegetable drying step, hot air drying or dehumidification drying is performed. Way.
According to claim 1,
The natural broth is prepared by including seafood ingredients selected from anchovies, shrimp, kelp, mussels, yellow pollack, sardines, and snow crab, vegetable ingredients selected from radish, garlic, onion, soybean powder, shiitake mushroom, ginger, red pepper powder, and salt Dry vegetable mixed grain snack manufacturing method, characterized in that the broth.
According to claim 1,
A method for producing a mixed grain snack with dried vegetables, characterized in that the natural broth is mixed in a range not higher than the content of individual vegetables included in the dried vegetables in the mixture of grains and dried vegetables.

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