KR850001514B1 - Preparation for powder food - Google Patents
Preparation for powder food Download PDFInfo
- Publication number
- KR850001514B1 KR850001514B1 KR1019830006364A KR830006364A KR850001514B1 KR 850001514 B1 KR850001514 B1 KR 850001514B1 KR 1019830006364 A KR1019830006364 A KR 1019830006364A KR 830006364 A KR830006364 A KR 830006364A KR 850001514 B1 KR850001514 B1 KR 850001514B1
- Authority
- KR
- South Korea
- Prior art keywords
- carbohydrate
- powder
- mixture
- added
- vegetable
- Prior art date
Links
- 239000000843 powder Substances 0.000 title claims abstract description 21
- 235000013305 food Nutrition 0.000 title claims abstract description 9
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 25
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 238000002425 crystallisation Methods 0.000 claims abstract description 9
- 230000008025 crystallization Effects 0.000 claims abstract description 9
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 7
- 235000013311 vegetables Nutrition 0.000 claims abstract description 7
- 238000002844 melting Methods 0.000 claims description 4
- 230000008018 melting Effects 0.000 claims description 4
- 239000002184 metal Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 2
- 239000012297 crystallization seed Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 108010064851 Plant Proteins Proteins 0.000 claims 1
- 235000021118 plant-derived protein Nutrition 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 8
- 108010082495 Dietary Plant Proteins Proteins 0.000 abstract description 7
- 239000013078 crystal Substances 0.000 abstract description 5
- 235000019846 buffering salt Nutrition 0.000 abstract 2
- 235000014633 carbohydrates Nutrition 0.000 description 18
- 239000003921 oil Substances 0.000 description 14
- 239000003925 fat Substances 0.000 description 7
- 239000007787 solid Substances 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 238000005345 coagulation Methods 0.000 description 3
- 230000015271 coagulation Effects 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 239000000337 buffer salt Substances 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000008247 solid mixture Substances 0.000 description 2
- 101710109488 Salt stress-induced protein Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 230000037351 starvation Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
- A23P10/47—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added using additives, e.g. emulsifiers, wetting agents or dust-binding agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/222—Emulsifier
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Edible Oils And Fats (AREA)
Abstract
Description
본원 발명은 결정성 탄수화물, 식물경화유 및 식물성 단백질 분말을 주원료로 하고 소량의 유화제 및 완충염을 첨가, 혼합하여 즉석 분말식품을 제조하는 방법에 관한 것으로, 용융된 식물성 경화유 20~70%에 유화제 0.5~5%, 완충염 0.5~1.5%및 식물성 단백질분말 5~30%를 혼합시킨 용액에 결정성 탄수화물 20~70%를 물 5~20%에 용해한 과포화 결정성 탄수화물을 첨가하여 유지 및 단백질, 탄수화물이 고르게 혼합된 혼합물에 1~5%의 결정성 탄수화물을 결정형성 종정(Seed)으로 첨가하여 결정성 탄수화물의 결정화를 촉진시켜 제조된 반고형상인 혼합물을 냉각시키면서 추출기를 통과시켜 일정한 모양으로 제조하여 냉각시킬때, 결정성 탄수화물의 결정화가 시작되면서 일정한 모양으로 굳어지게 되며 이를 분쇄하고 체질하여 균일한 크기의 분말을 제조하는 방법에 과한 것이다.The present invention relates to a method for preparing instant powder foods by using crystalline carbohydrates, vegetable hardened oils and vegetable protein powders as main ingredients, and adding and mixing a small amount of emulsifiers and buffer salts. Oil and protein and carbohydrates are added to the solution of ~ 5%, buffer salt 0.5 ~ 1.5% and vegetable protein powder 5 ~ 30% by adding supersaturated crystalline carbohydrate dissolved 20 ~ 70% of crystalline carbohydrate in 5 ~ 20% of water. 1-5% crystalline carbohydrate was added to the evenly mixed mixture as a crystal forming seed to promote crystallization of the crystalline carbohydrate, and then the semi-solid mixture was cooled and passed through an extractor to produce a uniform shape. When cooling, the crystallization of crystalline carbohydrates starts to harden into a certain shape, which is then crushed and sieved to produce a powder of uniform size. One will.
본원 발명에 의하여 제조된 분말은 물에 잘풀리어 사용이 간편하고 장기보관이 가능하여 소비자들이 편리하게 사용할 수 있으며, 공업적인 용도에도 적당한 것이다.Powder prepared according to the present invention is easy to use in water and easy to use long-term storage can be used conveniently by consumers, it is also suitable for industrial use.
종래 유지를 함유하는 즉석 분말식품은 분말원료 및 유지를 일정량의 물에 용해시켜 용액을 만든 후 드럼건조기나 분무건조기로 재탈수 하는 건조방법을 사용하므로 분말제품제조공정이 복잡해지고 탈수에 따른 에너지의 소비가 막대하였으며 사용된 분말원료는 용해 및 건조 공정 동안의 고온에 의하여 영양가 손실 및 고유한 맛의 상실 등이 발생하여 제품의 품질저하 요인이 되고 있는 것이다.Instant powdered foods containing fats and oils use a drying method in which powder raw materials and fats and oils are dissolved in a certain amount of water to make a solution and then dehydrated with a drum dryer or a spray dryer. Consumption is enormous, and the powdered raw materials are deteriorated in quality due to the loss of nutritional value and loss of intrinsic taste due to high temperature during the dissolution and drying process.
본원 발명은 이상의 유지를 함유한 즉석 분말식품의 결함을 감안하여 분말제품제조방법을 단순화하고 에너지소비를 감소하여 영양가 손실을 방지할 수 있는 제조공정으로 분말제품을 제조하여 장기보관이 가능하고물에 잘 용해되어 소비자들이 간편하게 사용할 수 있는 즉석 분말식품을 제조할 수 있는 방법으로, 더욱 상세히 설명하면 다음과 같다.The present invention simplifies the powder product manufacturing method in consideration of the defects of the instant powder food containing the above fats and oils, manufacturing powder products in a manufacturing process that can prevent the loss of nutritional value by reducing energy consumption is possible for long-term storage A well-dissolved method for producing instant powder foods that can be easily used by consumers is described in more detail as follows.
본원 발명은 주원료인 결정성 탄수화물을 물 5~20%에 용해하면서 고온(120~200℃)을 유지시켜 결정성 탄수화물을 완전히 용해시켜 과포화 용액을 제조한다. 또한 식물경화유를 자체 융점보다 높게 가열하여 용융시킨 후 유화제를 첨가하여 유화제가 완전히 용해되도록 가열한다. 용해된 식물경화유 용액에 식물성 단백질 분말 5~30%를 혼합시키면 단백질 중 친유성인 성분은 유지와 결합하면서 유지와 혼합된다. 또한 최종제품의 내산성 및 영양소공급을 위해 첨가하는 완충염도 유지에 혼합시킨다. 상기와 같이 제조된 유지혼합물에 과포화된 결정성 탄수화물 용액을 첨가하면서 혼합시켜 유지 및 탄수화물, 단백질 등의 혼합물질을 제조한다. 이 혼합물질에 소량(1~5%)의 결정성 탄수화물을 첨가하여 결정화를 촉진시킨다. 결정화가 이루어지면서 혼합물질은 반고형상태로 변하게 되며 이때 추출기에 넣어서 지름 1.0~3.0cm 굵기로 사출시키면서 10~-20℃ 정도의 공기를 순화시키거나 10~-20℃ 정도의 금속판과 접촉시켜 냉각시키면서 결정성 탄수화물의 결정화와 식물경화유의 응고로반고형 상태에서 고형상태로 굳어진다. 고형 생태의 반제품을 분쇄기에 넣어 일정한 크기로 분쇄하고 체질하여 70메시 이하의 분말을 제조한다.The present invention maintains a high temperature (120 ~ 200 ℃) while dissolving the crystalline carbohydrate which is the main raw material in 5-20% of water to completely dissolve the crystalline carbohydrate to prepare a supersaturated solution. In addition, the plant hardened oil is heated to melt higher than its melting point, and then heated to melt the emulsifier completely by adding an emulsifier. When 5-30% of the vegetable protein powder is mixed with the dissolved vegetable hardened oil solution, the lipophilic component of the protein is combined with the fats and oils. In addition, buffered salts are added to the oils and fats to add acid resistance and nutrient supply to the final product. To prepare a mixture of fats and oils, carbohydrates, proteins and the like by mixing while adding a supersaturated crystalline carbohydrate solution to the oil mixture prepared as described above. A small amount (1-5%) of crystalline carbohydrate is added to the mixture to promote crystallization. As the crystallization takes place, the mixture turns into a semi-solid state. At this time, the mixture is injected into a extractor with a diameter of 1.0 ~ 3.0cm and purified by air of 10 ~ -20 ℃ or contacted with a metal plate of 10 ~ -20 ℃. It solidifies from semi-solid to solid by crystallization of crystalline carbohydrates and coagulation of vegetable hardened oil. The semi-finished products of the solid ecology are put in a grinder, pulverized and sieved to produce a powder of 70 mesh or less.
본원 발명의 파우더는 80~100℃ 물 180mι에 20g정도를 첨가, 용해시켜 음용할 수 있으며 공업용으로는 탄수화물 지방, 단백질이 혼합된 분말제품으로 다양하게 사용할 수 있다.Powder of the present invention can be dissolved by adding about 20g in water 180mι of 80 ~ 100 ℃ water and can be used in various ways as a powder product mixed with carbohydrate fat, protein for industrial use.
이상과 같이 본원 발명은 결정성 탄수화물의 결정화 성질 및 식물 경화유의 응고현상을 이용하여 식물성 단백질을 함유하는 분말제품을 만들므로 분말제품의 제조공정이 단순하고 수분의 제탈수 공정이 생략되므로 에너지소비가 감소되며 고온의 건조공정이 생략되어 영양소의 파괴 및 품질저하의 요인을 제거시킬 수 있고 향신료의 혼합 사용으로 다양한 종류의 즉석 분말식품을 제조할 수 있어 국민 건강향상에 기여하는 효과가 있는 것이다.As described above, the present invention uses a crystallization property of the crystalline carbohydrate and the coagulation phenomenon of plant hardened oil to make a powdered product containing vegetable protein. It can reduce the high temperature drying process and eliminate the factor of nutrient destruction and quality deterioration, and can use various kinds of spices to make instant powder food, which contributes to the improvement of national health.
[실시예 1]Example 1
결정성 탄수화물 500g을 물 50g에 소량씩 용해시키면서 가열하여 160℃에서 투명한 용액이 되도록 휘저어 섞으면서 과포화 용액을 제조한다. 다른 용기에는 융점이 25~40℃인 식물성 경화유를 300g담아 40℃이상으로 용해시킨 후 친수성 및 친유성 유화제를 10~30g 첨가하여 용해시킨다. 용융된 유지에 완충염 및 식물성 단백질 50~200g을 혼합시킨다. 혼합된 유지에 결정성 탄수화물 과포화 용액을 천천히 가하면서 잘 휘저어 섞는다. 휘저어 섞으면서 5~50g의 결정성 탄수화물을 결정화 종정으로 첨가하면 결정화되면서 반고형 상태로 된다. 이 반고형 상태의 혼합물을 추출기에 넣어 지름 1cm굵기로 사출하면서 0℃의 금속표면에 접촉시키면 결정화 및 응고가 발생하여 일정한 굶기의 고형상태가 되며, 이것을 분쇄 후 체질하면 분말제품을 얻을 수 있다.A supersaturated solution is prepared by heating 500 g of crystalline carbohydrates in small amounts of 50 g of water and stirring the mixture to a clear solution at 160 ° C. In another container, 300 g of vegetable cured oil having a melting point of 25 to 40 ° C. is dissolved at 40 ° C. or higher, and then 10 to 30 g of hydrophilic and lipophilic emulsifier is dissolved. Molten oil is mixed with 50-200 g of buffered salt and vegetable protein. Slowly add crystalline carbohydrate supersaturated solution to the mixed fats and stir well. Stirring and adding 5-50 g of crystalline carbohydrate as crystallization seed crystallizes to a semi-solid state. When the semi-solid mixture is put into an extractor and injected into a 1 cm diameter, and contacted with a metal surface at 0 ° C., crystallization and coagulation occur, and a solid state of constant starvation is obtained.
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019830006364A KR850001514B1 (en) | 1983-12-31 | 1983-12-31 | Preparation for powder food |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019830006364A KR850001514B1 (en) | 1983-12-31 | 1983-12-31 | Preparation for powder food |
Publications (2)
Publication Number | Publication Date |
---|---|
KR850004895A KR850004895A (en) | 1985-08-19 |
KR850001514B1 true KR850001514B1 (en) | 1985-10-16 |
Family
ID=19230810
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1019830006364A KR850001514B1 (en) | 1983-12-31 | 1983-12-31 | Preparation for powder food |
Country Status (1)
Country | Link |
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KR (1) | KR850001514B1 (en) |
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1983
- 1983-12-31 KR KR1019830006364A patent/KR850001514B1/en not_active IP Right Cessation
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Publication number | Publication date |
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KR850004895A (en) | 1985-08-19 |
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