KR20230171072A - Manufacturing method of grain cube using freeze-drying - Google Patents

Abstract

The present invention relates to a method for manufacturing wire cubes using freeze-drying, comprising the steps of uniformly mixing a grain mixture containing brown rice, whole wheat, and soybeans, and then steaming the grain mixture using steam at 80 to 100°C; A grain mixture drying step of drying the grain mixture steamed with steam at 70 to 80° C. to obtain the grain mixture from which moisture has been removed; A grain mixture roasting step of heating and roasting the dried grain mixture at 120 to 150°C; A grain mixture powdering step of cooling the roasted grain mixture and powdering the cooled grain mixture through a blender to form grain powder; And the grain powder freeze-drying step of mixing the grain powder with water to form grain dough, and then freeze-drying the grain dough at -40 to -50°C to form a wire cube. As a result, a cube-shaped wire is manufactured to prevent the powder from scattering, and the manufactured wire cube is easy to carry and has the effect of preventing hygiene problems.

Description

{Manufacturing method of grain cube using freeze-drying}

The present invention relates to a method of manufacturing wire cubes using freeze-drying. More specifically, it manufactures wire cubes in the form of cubes to prevent scattering of powder, and the manufactured wire cubes are easy to carry and can prevent hygiene problems. This relates to a method of manufacturing sunsik cubes using freeze-drying.

As consumers' income levels rise and the rapid transition to an industrial society leads to nuclear families, eating habits are also rapidly changing. In our diet, the use of processed foods and instant foods has significantly increased, and in a life centered on grains and vegetarianism, the consumption rate of meat, an animal food, is very high. This type of diet is accompanied by excessive nutrition and excessive intake of animal fat, which is a cause of obesity and adult diseases, raising concerns about public health. There are also concerns that it will have a negative impact on the national economy due to the enormous increase in the burden of medical expenses. .

Recently, a variety of powdered Seonsik, which can be said to be high-end rice flour, is being released by various manufacturers. In the case of Seonsik, various healthy grains such as brown rice, barley, beans, coix, glutinous rice, sesame seeds, and perilla seeds are steamed and stir-fried. Using a new processing method, it is processed so as not to destroy the nutrients as much as possible and made into powder to be used as a convenient meal replacement or diet food. In particular, in recent years, a variety of healthy foods have been developed according to their functions, including baby food, children's nutrition, test taker nutrition, women's beauty food, nutritional food for meal replacements or snacks for the general public, healthy food, balanced food, constitution food, and diet food.

When consuming this kind of food, it is conveniently mixed with water or milk depending on the individual's preference, and sometimes, honey and sugar are added. However, in general, in order to mix powdered food with water or milk, the powdered food must be poured into a narrow opening, such as the mouth of a plastic bottle. When mixing seafood in this way, there is a disadvantage that the powdered food scatters in the air or scatters around, making it difficult to consume the food. In the case of packaging, the food is packaged in a large volume compared to the amount of food, making it inconvenient to carry. There is a downside.

Korea Intellectual Property Office Patent No. 10-1965948

The present invention was developed to solve the above problems, and manufactures a cube-shaped wire to prevent powder scattering. The manufactured wire cube is easy to carry and uses freeze-drying to prevent hygiene problems. The purpose is to provide a method for manufacturing wire cubes.

The above purpose includes a grain mixture steaming step of uniformly mixing a grain mixture containing brown rice, whole wheat, and soybeans, and then steaming the grain mixture using steam at 80 to 100° C.; A grain mixture drying step of drying the grain mixture steamed with steam at 70 to 80° C. to obtain the grain mixture from which moisture has been removed; A grain mixture roasting step of heating and roasting the dried grain mixture at 120 to 150°C; A grain mixture powdering step of cooling the roasted grain mixture and powdering the cooled grain mixture through a blender to form grain powder; And a grain powder freeze-drying step of mixing the grain powder with water to form grain dough, and then freeze-drying the grain dough at -40 to -50°C to form a wire cube. Freeze-drying comprising a. This is achieved by using a wire-type cube manufacturing method.

Here, the grain mixture preferably includes grains selected from the group consisting of glutinous rice, barley, sweet potatoes, black beans, indigestible maltodextrin, konjac, protein powder, and mixtures thereof.

As described above, according to the present invention, a cube-shaped wire is manufactured to prevent powder from scattering, and the manufactured wire cube is easy to carry and has the effect of preventing hygiene problems.

Figure 1 is a flowchart of a method for manufacturing a wire cube using freeze-drying according to an embodiment of the present invention.

Hereinafter, the technical idea of the present invention will be described in more detail using the attached drawings. The attached drawings are merely examples to illustrate the technical idea of the present invention in more detail, so the technical idea of the present invention is not limited to the form of the attached drawings.

Figure 1 is a flowchart of a method for manufacturing a wire cube using freeze-drying according to an embodiment of the present invention.

As shown in Figure 1, the method of manufacturing a wire cube using freeze-drying according to the present invention includes the steps of steaming the grain mixture (S100), drying the grain mixture (S200), frying the grain mixture (S300), and powdering the grain mixture. (S400) and a grain powder freeze-drying step (S500).

First, the grain mixture steaming step (S100) refers to the step of uniformly mixing a grain mixture containing brown rice, whole wheat, and soybeans, and then steaming the grain mixture using steam at 80 to 100°C.

Prepare a grain mixture that includes brown rice, whole wheat, and soybeans, with additional grains added according to preference, by mixing them evenly. The grain mixture prepared in this way is placed in a steamer and heated at 80 to 100°C for 20 to 30 minutes to steam the grain mixture through water vapor. Here, if the steaming temperature is below 80℃, water vapor cannot be properly formed, and if it exceeds 100℃, there is a risk that most of the nutrients in the grain mixture will be destroyed. When the grain mixture is steamed in this way, the relatively hard grain mixture is softened by steam, so it has the advantage of being relatively easy to digest when consumed.

Here, the grain mixture includes brown rice, whole wheat, and soybeans, and other grains may be added depending on taste or function. For example, if you do not want to add a special flavor to a regular meal, use 27 to 29 parts by weight of glutinous rice, 19 to 21 parts by weight of brown rice, 19 to 21 parts by weight of barley, 14 to 16 parts by weight of whole wheat, 14 to 16 parts by weight of soybeans, and indigestible food. A grain mixture containing 2 to 3 parts by weight of maltodextrin can be prepared.

On the other hand, if you want to add a special flavor to a regular meal, you can add sweet potatoes or black beans. In the case of sweet potatoes, 7 to 9 parts by weight, sweet potatoes 19 to 21 parts by weight, brown rice 19 to 21 parts by weight, and barley 19 to 21 parts by weight. A grain mixture consisting of 14 to 16 parts by weight of whole wheat, 14 to 16 parts by weight of soybeans, and 2 to 3 parts by weight of indigestible maltodextrin is prepared, and in the case of black beans, 7 to 9 parts by weight of black beans and 19 to 21 parts by weight of glutinous rice. A grain mixture consisting of 19 to 21 parts by weight of brown rice, 19 to 21 parts by weight of barley, 14 to 16 parts by weight of whole wheat, 14 to 16 parts by weight of soybeans, and 2 to 3 parts by weight of indigestible maltodextrin is prepared.

Here, indigestible maltodextrin is made by decomposing and purifying malt dextrin obtained by heating corn starch using enzymes and fractionating the indigestible components to make it suitable for human consumption. It facilitates bowel movement, suppresses the rise in blood sugar level after a meal, and is neutral in the blood. It has effects such as improving lipids. Therefore, consuming seafood containing indigestible maltodextrin can have a positive effect on the health of the consumer.

In addition, in order to obtain sunsik for diet, unlike regular meals, high-calorie grains are excluded and ingredients that are low in calories and can provide a feeling of fullness are added. Specifically, 19 to 21 parts by weight of brown rice, 19 to 21 parts by weight of konjac, and whole wheat are added. A grain mixture of 14 to 16 parts by weight and 19 to 21 parts by weight of soybeans is prepared, and later, in the process of forming the grain dough, an additional 24 to 26 parts by weight of protein powder is added and mixed to prepare a diet food. do.

The grain mixture drying step (S200) refers to the step of drying the steamed grain mixture at 70 to 80° C. to obtain a grain mixture from which moisture has been removed.

Since the grain mixture steamed with steam through the grain mixture steaming step (S100) retains moisture inside, the grain mixture is dried to remove this. At this time, the temperature for drying the grain mixture steamed with steam is preferably 70 to 80 ℃. If the temperature is less than 70 ℃, it is difficult to completely dry the moisture in the grain mixture, and if the temperature exceeds 80 ℃, the nutrients in the grain mixture are destroyed. There is a risk that it will happen. In this way, when the grain mixture containing moisture is dried for 4 to 5 hours, a grain mixture from which moisture is completely removed can be obtained.

The grain mixture roasting step (S300) refers to the step of roasting the dried grain mixture by heating it at 120 to 150°C.

In the grain mixture drying step (S200), the dried grain mixture is heated and roasted at 120 to 150°C for 10 to 15 minutes. This is performed to preserve the unique taste of the various grains included in the grain mixture. . Here, if the roasting temperature is less than 120℃, the grain mixture is simply heated and is not enough to roast the grain mixture. If it exceeds 150℃, the problem of the grain mixture burning during the roasting process may occur. Additionally, since the process of roasting the grain mixture is carried out at high temperature, it is preferable to proceed with the roasting process for a short time, such as 10 to 15 minutes.

This process takes advantage of the unique tastes of grains, such as savory taste and sweetness, so that consumers do not feel uncomfortable eating the food of the present invention. In particular, when sweet potatoes or black beans are added to regular meals, the sweetness of sweet potatoes and the savory taste of black beans become stronger, allowing consumers to prefer sunshik.

The grain mixture powdering step (S400) refers to the step of cooling the roasted grain mixture and then powdering the cooled grain mixture through a blender to form grain powder.

Since the grain mixture roasted through the grain mixture roasting step (S300) is roasted at a high temperature of 120 to 150 ° C, the roasted grain mixture is cooled to room temperature before powdering it. Next, the cooled grain mixture is put into a blender, and the grain mixture is powdered using the blender to form grain powder. The grain powder formed in this way can be consumed by itself by mixing it with water or milk, but additional processes are performed to increase storage or portability.

The grain powder freeze-drying step (S500) refers to the step of mixing grain powder with water to form grain dough and then freeze-drying the grain dough at -40 to -50°C to form a wire cube.

In order to freeze-dry the grain powder obtained through the grain mixture powdering step (S400), it is first mixed with water to form grain dough. At this time, it is preferable to add water in an amount of 1 to 2 parts by weight to form grain dough. If the water is less than 1 part by weight, the grain powder may not clump together and may be dispersed in powder form, and if it exceeds 2 parts by weight, the amount of water may be There is a problem that there is too much of it and it is not easy to form the grain dough into a cube shape.

The grain dough thus formed is injected into a silicone mold divided into cube shapes, and the silicone mold into which the grain dough is injected is freeze-dried at -40 to -50°C for 48 to 50 hours. When the grain dough is freeze-dried, all the moisture in the grain dough is dried, making it possible to obtain a wire cube of the same shape as the silicone mold.

Here, when manufactured for storage at home or in the office, the wire cube can be manufactured in sizes of 1.5 cm wide, 1.5 cm long, and 4 cm high. For portable use, it can be manufactured in sizes of 1.5 cm wide, 1.5 cm long, and 2 cm high. It is desirable to manufacture it in a smaller size than the wire storage cube. The size of this wire cube corresponds to a size that can easily fit into the mouth of a water bottle with a diameter of approximately 2.5 cm.

To form a wire cube of this size, form a divided silicone mold with a size of 1.5cm wide, 1.5cm long, and 4cm high, or freeze-dry the grain dough in an undivided silicone mold and then take it out and mold it into a 1.5cm wide mold. , you can use the method of cutting into pieces 1.5cm long and 4cm high.

The final manufactured sun food cube contains 28 parts by weight of glutinous rice powder, 20 parts by weight of brown rice powder, 20 parts by weight of barley powder, 15 parts by weight of whole wheat powder, 15 parts by weight of soybean powder, and 2 parts by weight of indigestible maltodextrin. , In the case of a regular meal containing sweet potatoes, 8 parts by weight of sweet potato powder, 20 parts by weight of glutinous rice powder, 20 parts by weight of brown rice powder, 20 parts by weight of barley powder, 15 parts by weight of whole wheat powder, 15 parts by weight of soybean powder, 2 parts by weight of indigestible maltodextrin. Includes parts by weight. In addition, in the case of a regular meal containing black beans, 8 parts by weight of black bean powder, 20 parts by weight of glutinous rice powder, 20 parts by weight of brown rice, 20 parts by weight of barley powder, 15 parts by weight of whole wheat powder, 15 parts by weight of soybean powder, and indigestible maltodextrin. It contains 2 parts by weight, and in the case of a diet meal, it contains 20 parts by weight of brown rice powder, 20 parts by weight of konjac powder, 15 parts by weight of whole wheat powder, 20 parts by weight of soybean powder, and 25 parts by weight of protein powder.

In this way, the snack cubes obtained through the method of manufacturing a snack cube using freeze-drying according to the present invention are stored and sold by individually packaging them in thin packaging such as paper, vinyl, etc. This is not only easy to carry because of its small size, but also easy to carry. Because it is individually packaged, hygiene problems such as foreign substances can be prevented. In addition, scattering of the powder can be prevented by turning the powder into cubes through freeze-drying, and when the porous cubes formed as the water inside escapes through freeze-drying are placed in water, they quickly dissolve in water and are easy to consume. There is an advantage.

The present invention is not limited to the above-described embodiments, and the scope of application is diverse. Of course, various modifications are possible without departing from the gist of the present invention as claimed in the claims.

S100: Grain mixture steaming step
S200: Grain mixture drying step
S300: Stir-fry grain mixture step
S400: Grain mixture powdering step
S500: Grain powder freeze-drying step

Claims (2)

A grain mixture steaming step of uniformly mixing a grain mixture containing brown rice, whole wheat, and soybeans, and then steaming the grain mixture using steam at 80 to 100°C;
A grain mixture drying step of drying the grain mixture steamed with steam at 70 to 80° C. to obtain the grain mixture from which moisture has been removed;
A grain mixture roasting step of heating and roasting the dried grain mixture at 120 to 150°C;
A grain mixture powdering step of cooling the roasted grain mixture and powdering the cooled grain mixture through a blender to form grain powder; and
Freeze-drying comprising: mixing the grain powder with water to form grain dough, then freeze-drying the grain dough at -40 to -50°C to form a wire cube; Method for manufacturing wire cubes. According to clause 1,
The grain mixture is,
A method of manufacturing sun food cubes using freeze-drying, characterized in that grains selected from the group consisting of glutinous rice, barley, sweet potatoes, black beans, indigestible maltodextrin, konjac, protein powder, and mixtures thereof can be additionally added.