KR20230088158A - Grain processing food of jelly type and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a processed grain food in jelly form and a manufacturing method thereof, comprising the steps of washing brown rice, black beans, barley, white rice, black sesame seeds, and sunflower seeds; A process of soaking washed brown rice, black beans, barley, white rice, black sesame seeds, and sunflower seeds in water; Steaming brown rice, black beans, barley, white beans, black sesame seeds, and sunflower seeds soaked in water using high-temperature steam; A process of drying steamed brown rice, black beans, barley, white rice, black sesame seeds, and sunflower seeds; roasting dried brown rice, black beans, barley, white rice, black sesame seeds, and sunflower seeds; A process of separating foreign substances contained in roasted brown rice, black beans, barley, white beans, black sesame seeds, and sunflower seeds; Grinding brown rice, black beans, barley, white rice, black sesame seeds, and sunflower seeds from which foreign substances are separated into powder; Separating foreign substances contained in powdered brown rice, black beans, barley, white rice, black sesame seeds, and sunflower seeds; Powdered brown rice, black soybean, barley, white rice, black sesame seeds, sunflower seeds, powdered tofu powder, pea protein, isolated soybean protein, rice protein, glucose, wheat fiber, maltodextrin, and vegetable cream are mixed. process and; A step of putting the mixed grain powder generated in the mixing process into purified water at 4 to 6 ° C. and stirring it at 280 to 300 rpm for 30 to 40 minutes to create an agitated product; generating a mixture by adding a gelling agent containing konjac powder to the stirred material and heating it to 80 to 90 ° C; It relates to a method for producing grain processed food comprising the step of packaging the mixture by putting it into a packaging container.

Description

Jelly-type grain processed food and its manufacturing method {GRAIN PROCESSING FOOD OF JELLY TYPE AND MANUFACTURING METHOD THEREOF}

The present invention relates to a processed grain food in a jelly form and a method for manufacturing the same, a processed grain food that can be easily carried and conveniently consumed by a user by preparing a plurality of powdered grains in a jelly form using konjac, and a grain processed food thereof It's about manufacturing methods.

Recently, as the intake of meat increases, the incidence of obesity and adult diseases is increasing, and interest in cereal and vegetarian-oriented diets is increasing. For example, glutinous rice flour, which is used by powdering grains such as glutinous rice, barley, beans, chestnuts, and walnuts, is steamed and fried with various healthy grains such as brown rice, barley, beans, adlay, glutinous rice, sesame seeds, and perilla seeds, and is a new processing method. It is processed and powdered so as not to destroy nutrients as much as possible, and is used as a convenient meal substitute or dietary food. In addition, depending on the function, baby food, children's nutrition, examinee's nutrition, female beauty, nutrition for the general public (meal substitute, snack), healthy food (diabetic, high blood pressure, liver protection, gastrointestinal protection), balanced, constitutional, Various diets have been developed.

On the other hand, grain-processed foods, such as rice powder composed of grains, etc., must be consumed by mixing grain powder with water or milk. For this, a mixing container is required and a mixing process is required. . This process is inconvenient to ingest, so products that provide powdered grains in the form of gels, which are gel-like products, are showing interest. Jelly is a saccharide favorite food containing around 20% of water content, which gives various textures depending on the type of gelling agent that can combine with water, and can manufacture various products according to the manufacturing process. However, research on jelly food is actively being conducted, but research on texture and taste according to the properties of jelly is somewhat insufficient. It is necessary to develop products that can increase

Korean Registered Patent Publication No. 10-1965948 (registered on March 29, 2019)

The present invention relates to a processed grain food prepared in a jelly form using konjac with a plurality of powdered grains and a manufacturing method thereof.

The present invention includes the steps of washing brown rice, black beans, barley, white beans, black sesame seeds, and sunflower seeds; Soaking the washed brown rice, black beans, barley, white beans, black sesame seeds, and sunflower seeds in water; Steaming brown rice, black beans, barley, white beans, black sesame seeds, and sunflower seeds soaked in water using high-temperature steam; drying the steamed brown rice, black beans, barley, white rice, black sesame seeds, and sunflower seeds; roasting the dried brown rice, black beans, barley, white beans, black sesame seeds, and sunflower seeds; separating foreign substances contained in the roasted brown rice, black beans, barley, white beans, black sesame seeds, and sunflower seeds; Grinding brown rice, black beans, barley, white beans, black sesame seeds, and sunflower seeds from which the foreign substances are separated into powder; Separating foreign substances contained in the powdered brown rice, black beans, barley, white beans, black sesame seeds, and sunflower seeds; Powdered brown rice, black soybean, barley, white rice, black sesame, sunflower seeds and powdered tofu powder, pea protein, isolated soybean protein, rice protein, glucose, wheat dietary fiber, maltodextrin and vegetable cream from which the foreign substances are separated mixing process; adding the mixed grain powder generated in the mixing process to purified water at 4 to 6° C. and stirring at 280 to 300 rpm for 30 to 40 minutes to produce an agitated product; generating a mixture by adding a gelling agent containing konjac powder to the stirred substance and heating it to 80-90°C; It relates to a method for producing grain processed food comprising the step of packaging the mixture by putting it into a packaging container.

Here, in the mixing process, brown rice 8-12% by weight, black soybean 2-4% by weight, barley 25-35% by weight, white rice 10-12% by weight, black sesame 1-3% by weight based on the total weight of the mixed grain powder , sunflower seeds 1-3 wt%, tofu powder 2-5 wt%, pea protein 2-4 wt%, soy protein isolate 10-20 wt%, rice protein 2-4 wt%, glucose 1-3 wt%, wheat meal 1 to 3% by weight of this fiber, 3 to 5% by weight of maltodextrin, and 3 to 5% by weight of vegetable cream.

In addition, the process of generating the mixture may consist of 8.2% by weight of the mixed grain powder, 89.5% by weight of the purified water, and 2.3% by weight of the gelling agent based on the total weight of the grain processed food.

In addition, in the process of generating the mixture, the gelling agent is 0.6% by weight of konjac powder, 0.5% by weight of sucralose, 0.3% by weight of citric acid, 0.3% by weight of trisodium citrate, 0.1% by weight of erythritol, It may consist of 0.3% by weight of calcium lactate.

In addition, the process of generating the mixture includes mixing 90 to 110 kg of konjac powder and 280 to 300 kg of 30% ethanol, stirring for 1 to 2 hours, and then obtaining a first konjac sludge from the mixture; 300 to 320 kg of 30% ethanol and 3 to 5 kg of 30% hydrogen peroxide were mixed with the first konjac sludge, stirred for 1 to 2 hours, and then the pH of the mixture was adjusted to 6.5 using either 1% hydrogen chloride or 1% sodium hydroxide. the process of adjusting to ~6.8; adding 2 to 3 kg of sodium sulfite to the pH-adjusted mixture, stirring for 10 to 30 minutes, and obtaining a second konjac sludge from the mixture; mixing the second konjac sludge with 300 to 320 kg of 30% ethanol, stirring for 1 to 2 hours, and obtaining a third konjac sludge from the mixture; Konjac powder obtained by drying and pulverizing the third konjac sludge may be used.

The present invention can provide grain processed food in the form of jelly, so it can be easily carried and conveniently consumed. In addition, the viscosity of the jelly is low and the solubility is good, but the gel properties can be maintained, so the user's preference is high.

1 is a view showing a powder manufacturing process of grain processed food according to an embodiment of the present invention.
Figure 2 (a) to Figure 2 (d) is a view for explaining the powder manufacturing process of grain processed food according to an embodiment of the present invention.
Figure 3 is a view showing a manufacturing process of grain processed food in the form of jelly according to an embodiment of the present invention.
Figure 4 is a view showing the manufacturing process of the konjac powder used in the grain processed food in the form of jelly according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail with drawings. In describing the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the subject matter of the present invention, the detailed description will be omitted.

1 is a view showing a powder manufacturing process of grain processed food according to an embodiment of the present invention, Figures 2 (a) to 2 (d) is a powder manufacturing process of grain processed food according to an embodiment of the present invention It is a drawing for explaining.

The grain processed food of the present invention includes a process of preparing grain powder and a process of preparing the powdered grain in a jelly form using konjac.

First, looking at the grain powder manufacturing process of the present invention, the grain powder manufacturing process includes washing process 100, soaking process 110, steaming process 120, drying process 130, roasting process 140, It includes a first foreign matter separation process 150, a crushing process 160, a second foreign matter separation process 170, and a mixing process 180.

The washing process 100 is a process of washing grains, such as brown rice, black beans, barley, white rice, black sesame seeds, and sunflower seeds. For example, the washing process 100 is performed 3 to 5 times by exchanging washing water after washing for 5 to 7 minutes at a time using a high-pressure spray method.

The soaking process 110 is a process in which the washed grains are immersed in water, and the amount of water used is not limited, but it is preferable that the washed grains are sufficiently immersed in water in an amount of 100 to 300 parts by weight of water relative to 100 parts by weight of the washed grains. .

The steam process 120 is a process of steaming brown rice, black beans, barley, white rice, black sesame seeds, sunflower seeds, etc. that have undergone the soaking process 110 using high-temperature steam. For example, the steam process 120 is in an enclosed space Brown rice, black beans, barley, white rice, black sesame seeds, sunflower seeds, etc. are placed, and steam at 150 to 250 degrees is applied for 5 to 20 minutes. In the steam process 120, it is preferable to determine the steam temperature and the application time of the steam process in consideration of the characteristics of each grain so that nutrients of each grain are not destroyed. 2(a) is a diagram illustrating the steam process 120.

The drying process 120 is a process of removing moisture from brown rice, black beans, barley, white rice, black sesame seeds, sunflower seeds, etc. that have undergone the steam process 120, for example, brown rice, black beans, barley, white rice, black sesame seeds, sunflower seeds It proceeds in such a way that hot air and cold air are alternately circulated on the back. The drying process 130 proceeds for about 7 to 10 hours, and it is preferable to proceed so that it can be sufficiently dried in consideration of the characteristics of each component.

The roasting process 140 is a process of roasting dried brown rice, black beans, barley, white beans, black sesame seeds, sunflower seeds, etc., by placing the black beans on a high-temperature hot plate and using a vibrator to perform vibration puffing. The roasting process 140 proceeds in consideration of the characteristics of each grain, and preferably proceeds for about 10 to 20 minutes on a hot plate at 200 to 250 degrees. Figure 2 (b) is a diagram showing the roasting process (140).

The first foreign matter separation process 150 is a process of removing foreign matter included in roasted brown rice, black beans, barley, white rice, black sesame, sunflower seeds, etc., by using a first foreign material separation unit (not shown). The first foreign matter separation unit includes a first input unit (not shown), a first foreign material separation unit (not shown), and a first discharge unit (not shown). The first foreign matter separation unit includes a first magnet unit (not shown), and grains introduced through the first input unit pass through the first magnet unit of the first foreign material separation unit to separate foreign substances from the grains, and the grains from which the foreign matters are removed are first discharged. Wealth is released through

Grinding process 160 is a process of pulverizing brown rice, black soybean, barley, white rice, black sesame seeds, sunflower seeds, etc. from which foreign substances are removed to produce a powder form, preferably pulverized to a particle size of 160 mesh. 2(c) is a diagram illustrating the milling process 160.

The second foreign matter separation process 170 is a process of removing foreign matter contained in the pulverized grain powder using a second foreign matter separation unit (not shown). The second foreign matter separation unit includes a second input unit (not shown), a second foreign material separation unit (not shown), and a second discharge unit (not shown), and the second foreign material separation unit includes a second magnet unit (not shown). includes The grain powder introduced through the second inlet is separated from the grain powder while passing through the second magnet of the second foreign matter separator, and the grain powder from which the foreign matter is removed is discharged through the second discharge unit. The second magnet unit is provided with a plurality of detachable magnets, and the number of magnets mounted on the second magnet unit can be adjusted according to a working environment. In addition, a control unit (not shown) may be provided to provide an alarm when the weight of any one magnet mounted on the second magnet unit exceeds a predetermined weight so that the user can remove foreign substances from the magnet. In addition, when the rate of increase in the weight of any one magnet exceeds a predetermined increase rate based on a predetermined time in a state in which all magnets are not provided in the second magnet unit and only some magnets are provided, an alarm is provided to move the magnet to the magnet unit. can be added. In addition, if the increase rate of the total weight of the magnet part exceeds a predetermined increase rate based on a predetermined time, it is possible to provide an alarm to the user to re-process the grain powder separated from foreign substances during that time.

The mixing process 180 is powdered brown rice, black soybean, barley, white rice, black sesame, sunflower seeds and powdered tofu powder, pea protein, isolated soybean protein, rice protein, glucose, wheat dietary fiber, maltodextrin and vegetable cream is the process of mixing The grain processed food of the present invention contains 8-12% by weight of brown rice, 2-4% by weight of black soybeans, 25-35% by weight of barley, 10-12% by weight of white rice, 1-3% by weight of black sesame, based on the total weight of the mixed grain powder. Sunflower seeds 1-3 wt%, tofu powder 2-5 wt%, pea protein 2-4 wt%, soy protein isolate 10-20 wt%, rice protein 2-4 wt%, glucose 1-3 wt%, wheat diet It may consist of 1 to 3% by weight of fiber, 3 to 5% by weight of maltodextrin, and 3 to 5% by weight of vegetable cream. In the mixing process 180, powdered brown rice, black beans, barley, white rice, black sesame seeds, sunflower seeds, tofu powder, pea protein, isolated soybean protein, and rice protein are powdered in an enclosed space in consideration of the component ratio of each component. , Glucose, wheat fiber, maltodextrin, and vegetable cream are added, and it is preferable to mix them by rotating them in left/right/up/down directions for about 10 to 20 minutes. 2(d) is a diagram illustrating the mixing process 180.

Figure 3 is a view showing the manufacturing process of grain processed food in the form of jelly according to an embodiment of the present invention, Figure 4 is a manufacturing process of konjac powder used in grain processed food in the form of jelly according to an embodiment of the present invention It is a drawing that represents

Referring to Figure 3, the manufacturing process of the grain processed food in the form of jellies of the present invention includes a stirrer production process 300, a mixture production process 310 and packaging process 320.

The agitation generating process 300 is a process of generating an agitation by stirring the mixed grain powder and purified water, which is a mixture of powdered grains as shown in FIG. It can be created by adding and stirring at 280 to 300 rpm for 30 to 40 minutes.

The mixture creation process 310 is a process of mixing the gelling agent and the agitated material. For example, the gelling agent may be put into the stirred material and heated to 80 to 90° C. to form a mixture. The grain processed food in the form of jelly of the present invention may be composed of 7.5 to 8.5% by weight of grain powder, 85 to 95% by weight of purified water, and 1.9 to 3.1% by weight of a gelling agent based on the total weight of jelly. In addition, the gelling agent contains 0.6 to 0.8% by weight of konjac powder, 0.5 to 0.7% by weight of sucralose, 0.2 to 0.4% by weight of citric acid, 0.3 to 0.5% by weight of trisodium citrate, 0.1 to 0.3% by weight of erythritol, and lactic acid based on the total weight of the jelly. It may consist of 0.2 to 0.4% by weight of calcium.

The packaging process 320 is a process of putting the mixture into a packaging container and packaging it, and the mixture contained in the packaging container is maintained in a jelly form. At this time, the packaging process 320 may include a process of cooling the packaged mixture.

On the other hand, the konjac powder used in the present invention has low viscosity and good solubility but maintains gel properties. Process 410, a second konjac sludge acquisition process 420, a third konjac sludge acquisition process 430, and a konjac powder acquisition process 440 are included.

In the first konjac sludge obtaining step 400, 90 to 110 kg of konjac powder and 280 to 300 kg of 30% ethanol are mixed, stirred for 1 to 2 hours, and then the first konjac sludge is obtained from the mixture.

In the pH adjustment process 410 of the mixture, 300 to 320 kg of 30% ethanol and 3 to 5 kg of 30% hydrogen peroxide are mixed with the first konjac sludge, stirred for 1 to 2 hours, and then 1% hydrogen chloride (HCL) or 1% sodium hydroxide (NaOH) is used to adjust the pH of the mixture to 6.5 to 6.8.

In the second konjac sludge obtaining step 420, 2 to 3 kg of sodium sulfite is added to the pH-adjusted mixture, stirred for 10 to 30 minutes, and then second konjac sludge is obtained from the mixture.

In the third konjac sludge obtaining step 430, the second konjac sludge is mixed with 300 to 320 kg of 30% ethanol, stirred for 1 to 2 hours, and then the third konjac sludge is obtained from the mixture.

In step 440 of obtaining konjac powder, the third konjac sludge is dried and pulverized to obtain konjac powder, and the konjac powder preferably has a viscosity of 1850 to 1900 mPa·s.

Hereinafter, the present invention will be described in more detail through specific examples.

[Example]

First, brown rice, black beans, barley, white rice, black sesame seeds, and sunflower seeds were washed and soaked, then steamed and dried using steam. In addition, dried brown rice, black beans, barley, white beans, black sesame seeds, and sunflower seeds were roasted and foreign substances were removed, and then pulverized and powdered, and foreign substances contained in the powder were removed. Brown rice, black soybean, barley, white rice, black sesame, sunflower seed powder from which foreign substances have been removed, powdered tofu powder, pea protein, isolated soybean protein, rice protein, glucose, wheat fiber, maltodextrin, and vegetable cream are mixed and mixed. Grain powder was produced. At this time, the mixed grain powder is 10% by weight of brown rice, 3.6% by weight of black soybean, 31% by weight of barley, 11% by weight of white rice, 1.3% by weight of black sesame, 1.3% by weight of sunflower seeds, 4.5% by weight of tofu powder, based on the total weight of the mixed grain powder , 3.7% by weight of pea protein, 19.3% by weight of soy protein isolate, 3.5% by weight of rice protein, 2.4% by weight of glucose, 1.8% by weight of wheat dietary fiber, 3.3% by weight of maltodextrin, and 3.3% by weight of vegetable cream.

In addition, mixed grain powder was added to purified water at 6 ° C., stirred at 280 rpm for 40 minutes, and a gelling agent was added to the mixture and heated to 80 ° C. to form a mixture, followed by cooling to prepare a processed grain food in the form of jelly. At this time, it is composed of 8.2% by weight of grain powder, 89.5% by weight of purified water, and 2.3% by weight of a gelling agent based on the total weight of processed grain food in the form of jelly, and the gelling agent is 0.6% by weight of konjac powder based on the total weight of processed grain food in the form of jelly. , 0.5% by weight of sucralose, 0.3% by weight of citric acid, 0.3% by weight of trisodium citrate, 0.1% by weight of erythritol, and 0.3% by weight of calcium lactate.

In addition, konjac powder is obtained by mixing 100 kg of konjac powder and 280 kg of 30% ethanol and stirring for 90 minutes to obtain konjac sludge, mixing 300 kg of 30% ethanol and 4 kg of 30% hydrogen peroxide with konjac sludge and stirring for 90 minutes The pH of the mixture was adjusted to 6.5 with 1% hydrogen chloride (HCL). In addition, 2.5 kg of sodium sulfite was added to the pH-adjusted mixture, stirred for 20 minutes, and then the konjac sludge obtained from the mixture was mixed with 300 kg of 30% ethanol and stirred for 90 minutes. obtained to prepare konjac powder.

[Comparative Example 1]

Gelatin powder was used instead of konjac powder, and the rest was prepared in the same manner as in Example.

[Comparative Example 2]

Agar powder was used instead of konjac powder, and the rest was prepared in the same manner as in Example.

[Test Example]

For Examples and Comparative Examples 1 and 2, 20 experienced evaluators were evaluated using a 5-point scoring test on 5 items such as appearance, aroma, taste, texture and overall preference. . The rating was rated as 5 points for best, 4 points for moderately good, 3 points for average, 2 points for moderately bad, and 1 point for very bad. In addition, in order to prevent the sensory characteristics of all samples from affecting the next sample during the course of the experiment, the mouth was rinsed before each sample was evaluated, and a sensory test was conducted on the samples after taking a break for 10 minutes. provided by The results are shown in [Table 1] below.

division Exterior incense taste texture Comprehensive Symbol Example 3.9 3.7 4.2 4.3 4.2 Comparative Example 1 3.8 3.6 3.9 3.8 3.9 Comparative Example 2 3.7 3.6 3.8 3.7 3.8

As can be seen in [Table 1], Example obtained better results in taste, texture and overall acceptability than Comparative Examples 1 and 2, and there was no significant difference in appearance and aroma.

Meanwhile, in the detailed description of the present invention, specific embodiments have been described, but various modifications are possible without departing from the scope of the present invention.

Therefore, the scope of the present invention is not limited to the described embodiments, and should be defined by not only the scope of the claims to be described later, but also those equivalent to the scope of these claims.

300: Agitation production process 310: Mixture production process
320: packaging process

Claims (5)

In the manufacturing method of grain processed food,
A process of washing brown rice, black beans, barley, white rice, black sesame seeds, and sunflower seeds;
Soaking the washed brown rice, black beans, barley, white beans, black sesame seeds, and sunflower seeds in water;
Steaming brown rice, black beans, barley, white beans, black sesame seeds, and sunflower seeds soaked in water using high-temperature steam;
drying the steamed brown rice, black beans, barley, white rice, black sesame seeds, and sunflower seeds;
roasting the dried brown rice, black beans, barley, white beans, black sesame seeds, and sunflower seeds;
Separating foreign substances contained in the roasted brown rice, black beans, barley, white beans, black sesame seeds, and sunflower seeds;
Grinding brown rice, black beans, barley, white beans, black sesame seeds, and sunflower seeds from which the foreign substances are separated into powder;
Separating foreign substances contained in the powdered brown rice, black beans, barley, white beans, black sesame seeds, and sunflower seeds;
Powdered brown rice, black soybean, barley, white rice, black sesame, sunflower seeds and powdered tofu powder, pea protein, isolated soybean protein, rice protein, glucose, wheat dietary fiber, maltodextrin and vegetable cream from which the foreign substances are separated mixing process;
adding the mixed grain powder generated in the mixing process to purified water at 4 to 6° C. and stirring at 280 to 300 rpm for 30 to 40 minutes to produce an agitated product;
generating a mixture by adding a gelling agent containing konjac powder to the stirred substance and heating it to 80-90°C;
A method for producing grain processed food comprising the step of packaging the mixture by putting it into a packaging container.
According to claim 1,
The mixing process is
Based on the total weight of the mixed grain powder, brown rice 8-12% by weight, black soybean 2-4% by weight, barley 25-35% by weight, white rice 10-12% by weight, black sesame 1-3% by weight, sunflower seeds 1-3% by weight %, tofu powder 2-5 wt%, pea protein 2-4 wt%, isolate soybean protein 10-20 wt%, rice protein 2-4 wt%, glucose 1-3 wt%, wheat dietary fiber 1-3 wt% , A method for producing grain processed food comprising 3 to 5% by weight of maltodextrin and 3 to 5% by weight of vegetable cream.
According to claim 1,
The process of producing the mixture,
8.2% by weight of the mixed grain powder, 89.5% by weight of the purified water, and 2.3% by weight of the gelling agent based on the total weight of the grain processed food.
According to claim 1,
The process of producing the mixture,
The gelling agent is composed of 0.6% by weight of konjac powder, 0.5% by weight of sucralose, 0.3% by weight of citric acid, 0.3% by weight of trisodium citrate, 0.1% by weight of elithritol, and 0.3% by weight of calcium lactate, based on the total weight of the grain processed food. Methods for manufacturing processed foods.
According to claim 1,
The process of producing the mixture,
mixing 90 to 110 kg of konjac powder and 280 to 300 kg of 30% ethanol, stirring for 1 to 2 hours, and obtaining a first konjac sludge from the mixture;
300 to 320 kg of 30% ethanol and 3 to 5 kg of 30% hydrogen peroxide were mixed with the first konjac sludge, stirred for 1 to 2 hours, and then the pH of the mixture was adjusted to 6.5 using either 1% hydrogen chloride or 1% sodium hydroxide. The process of adjusting to ~6.8;
adding 2 to 3 kg of sodium sulfite to the pH-adjusted mixture, stirring for 10 to 30 minutes, and obtaining a second konjac sludge from the mixture;
mixing the second konjac sludge with 300 to 320 kg of 30% ethanol, stirring for 1 to 2 hours, and obtaining a third konjac sludge from the mixture;
A method for producing grain processed food using konjac powder obtained by drying and grinding the third konjac sludge.

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