KR940011813B1 - Process for making instant rice gruel - Google Patents

Abstract

The instant porridge powder was prepared by coating the surface of cereal powder having the α-starch with arabic gum solution. Thus, an arabic gum solution (conc. 5-10 W/V%) 10-60 % W/V% is added to cereal powder on the basis of the powder for coating the powder, dried, and ground up below 60 mesh. The ground powder is mixed with one or more of pumpkin, sesame seed, vegetable, seafood, ginseng, dried Kimchi as needed. The arabic gum-coated porridge powder retards the swelling time when it is contacted with hot water.

Description

Method for preparing solubility excellent instant porridge

The present invention relates to a method for producing instant porridge having excellent solubility in water, and to a method for producing instant porridge having excellent solubility in sweet and sour water by coating the α-ized cereal powder with a gum, drying and grinding it well.

In general, the α-ized grain powder is poorly soluble in the water and forms agglomerates. When the starch particles of the α-ized grain powder come into contact with the water, the surface rapidly expands, and the starch particles first contacted with the sugar water form a film to form the inside of the starch particles. This is caused by impeding the penetration of water into. Conventional instant porridge products using α-grained grain powder have poor solubility and form agglomerates, resulting in a significant difference in texture and appearance compared to traditional porridge products.

Therefore, in order to improve solubility, techniques for improving solubility in hot water using cooking oil in the preparation of instant porridge or soup are known, and techniques for using gums (xanthan, guar, locust bean gum) and emulsifiers in starch are known. As a manufacturing method of silver soup, the amount of cooking oil added is unsuitable for making porridge, and it was difficult to coat due to its high viscosity even when using gum.

Therefore, in the present invention, the particle surface of the α-ized grain powder is coated with an arabic gum having low viscosity and excellent solubility compared to other gums, thereby delaying the swelling phenomenon that occurs when water and water are in contact with the grain surface of the α-ized grain powder. To make excellent instant porridge.

Arabian gum used is a rubbery substance belonging to the polysaccharide, but its constituent unit is not a single polysaccharide but one of a complex polysaccharide composed of several constituent units.

In general, rubbery materials obtained in nature are generally very high in viscosity, so it is difficult to make an aqueous solution of 5.0% or more, while a solubility in arabic black water is also good, and a 50.0% aqueous solution is also possible. This 50.0% arabic gum solution is known to have properties similar to starch gels with a high concentration, and it has excellent function as a thickening agent, stabilizer for maintaining a stable gel, and emulsifier used in bread production. It is known to be tasteless and odorless and suitable as a fragrance fixing agent.

Therefore, the present inventors uniformly coat the gum arabic to α powdered grain powder and add various spices to prepare instant porridge which is soluble in hot water and has a similar appearance to traditional porridge. The invention was carried out.

In addition, the following techniques are known in the prior art published and published. Korean Patent Publication (Ko 90-6415, 90.8.31), In the method of preparing instant powder soup having solubility in hot water, instant powder having excellent solubility in sweet water by roasting α-grain flour and mixing it with edible oils and fats There is a method of manufacturing soup, but in the above patent, the content of edible oil and fat is applied to instant soup by adding a large amount of 7-50W% of the weight of α-grain raw material, and is an unsuitable manufacturing process when making porridge.

Korean Patent Publication (Publication No. 88-1874, 88.9.27), in the method for preparing hot water dispersible starch-surfactant products, hot water dispersible starch-surfactant products, including acid-stable and freeze-dissolve food turbids Processes for preparing are described. This method sprayed starch with water simultaneously to wet the water content to 20-35% and mixed again with glycerol monostearate mixed in 70 ° C. water to form a starch dispersion and then cooled. Also described is a process for recovering a product by heating a mixture of starch-surfactant-water or gum (xanthan, guar, locust bean gum alone or a mixture) in a closed vessel and then cooling to room temperature. This method is not suitable for raw starch and is not suitable for porridge manufacturing process and is quite different from the specific technology of the present invention.

US Patent No. 4363824, 82.12.14 discloses a method for preparing a food substrate that can be immediately dispersed in water using flour (wheat flour, corn starch). It is described.

In the above patent, the weight ratio of grain flour and oil is 55: 45-80: 20, and the wheat flour and corn starch are pre-mixed in a constant weight ratio. The peanut fat is melted on a hot plate and then stored in a container at 60 ° C., and then cooled and cured through a cooling roller, and peeled off with a knife to obtain a flake product. Such a treatment process involves considerable inconvenience in producing instant porridge, which is different from the present invention.

Korean Patent Publication (Gun. 92-1703, 92.9.24), in the method of manufacturing instant porridge, washes the rice first, removes sugar sufficiently and dries it to make the moisture content about 12-13%, and solid fruit method and direct heating Swelling ratio of 5-7 times in swelling of rice by making the starch particles of rice porous by using method, roasting expansion method, splashing method, high frequency expansion method, etc. It is a technique regarding the expansion method of rice.

In Korean Patent Publication (Ko. 90-2399, 90.4.14), the method of manufacturing instant porridge is characterized by particles having uniform porosity using twin screw extruder. It is said that the texture is easily restored to a good porridge state and can be stored for a long time. This technique uses a twin screw extruder, and there is a remarkable difference in the manufacturing method from the present invention.

The present invention will be described in detail as follows.

Hobart Mixer for uniform coating by adding 10-60% of a mixture of water and arabic gum 5-10% (W / V%) to the α-ized grain powder raw materials (α-starch, α-jade, α-powder) Mix for about 20-50 minutes. The uniformly coated grain powder raw material is dried in a ventilation dryer at about 70-100 ° C. and then pulverized in a pulverizer and sieved to 60 mesh or less. The α-grained cereal powder raw materials thus prepared are instant grain powders having excellent solubility in water and water, and are α-ized pumpkin powder, sesame powder, peanut powder, vegetable powder, seafood powder, sesame powder, phosphate powder, dried kimchi alone or 2 Mixing raw materials of more than one kind to make porridge does not have lumps in hot water at 70-80 ° C., and has excellent appearance pores.

Comparative Example 1.

50 g of arabic gum solution of 6.0% (W / V%) was added to 100 g of α starch, 100 g of α iron, and 100 g of α fine powder, respectively, uniformly coated in a Hobart Mixer, and then dried in a 70-80 ° C. air dryer. After pulverization, a separation product of 60 mesh or less was used as a product. The solubility test results of the product obtained by treatment in this way and α starch purchased commercially are as follows.

Comparative Example 2.

20 g of α-jade, 20 g of α starch, and 20 g of α fine powder were uniformly coated in a Hobart mixer, and then 30 ml of 6.0% (W / V%) gum arabic solution was added and mixed again. After drying in a ventilated drier, the product was ground to a fraction of 60 mesh or less. The resulting product, a mixture of commercially available α-jade, α-starch, α-fine powder and solubility test results are as follows.

Comparative Example 3.

Α-powder 5-50% (W / W%), α-jade 5-30% (W / W%), α starch 10-40% (W / W%) of the grain powder prepared in Example 1 Pumpkin powder, sesame powder, peanut powder, vegetable powder, sesame powder, ginseng powder, kimchi powder was mixed with 1-50% (W / W%), respectively, to prepare each instant porridge. At this time, the porridge is prepared by pouring hot water (water), and the result is as follows.

* (5 points: Very good 4 points: Good 3 points: Normal 2 points: Bad 1 point: Very bad)

* Sensory test personnel: 10

Claims (3)

10-60% (W / V%) of arabic gum solution at a concentration of 5-10% (W / V%) was added to the α-grained grains, mixed so as to be uniformly coated, dried with a ventilation dryer, and pulverized. Method for producing instant porridge with excellent solubility using grains of powder separated by 60 mesh or less. The production method according to claim 1, wherein the α-ized grain powder is α starch, α jade powder, or α fine powder. The method of claim 1, wherein the coated cereal powder of pumpkin, sesame seeds, peanuts, vegetables, seafood, sesame seeds, ginseng, dried kimchi in the form of powder or particles, and then used alone or mixed at a constant ratio to produce instant porridge. How to.