TW201801614A - Manufacturing method for grain puffed food capable of improving taste of traditional grain food and avoiding starch aging phenomenon - Google Patents

Abstract

The present invention provides a manufacturing method for grain puffed food. After crushing and adjusting humidity of a grain material, a gelatinized semi-finished product is formed by a processing method of extruding and puffing. The gelatinized semi-finished product is then baked to reduce water. After the gelatinized semi-finished product is solidified by cooling, the solidified semi-finished product is placed into a warming mixer to be mixed with food grade salt and stirred at a high temperature for secondary maturation. After stirring, the solidified semi-finished product is sieved to remove the food grade salt and bad components thereof. The remained semi-finished product after sieving is cooled to become the final product of grain puffed food. The present invention can improve taste of traditional grain food and avoid starch aging phenomenon. Therefore, the grain puffed food not only can be eaten directly, but also can be processed with other miscellaneous food to become diversified cereal nutritious food.

Description

Method for manufacturing grain puffed food

The present invention relates to food processing technology, and particularly to a method for manufacturing a grain-type puffed food.

Generally, grain crops such as rice, wheat, sorghum, soybeans, and corn are collectively referred to as grains. Orientals often use grains as the staple food basis for daily calories and nutrition. For example, if the rice harvested in the field is only polished after the husk is removed, it is brown rice. Because brown rice still retains some outer tissues (such as the cortex, aleurone and germ), these outer tissues are rich in nutrients (such as Protein, lipid, fiber, vitamin B1, etc.), so brown rice is more nutritious and healthy food than white rice.

However, although grain-like foods similar to brown rice retain relatively complete nutrition because they contain the inner bran tissue, they also cause the problem that grain-based foods often have poor taste and are rough and difficult to swallow. Therefore, the grain crops themselves or Foods made with grain crops are not popular among consumers.

The main purpose of the present invention is to provide a method for producing a grain-type puffed food. The grain raw material is first puffed and heated to produce gelatinization, and then the second puffing is used to stir-fry a gelatinized semi-finished product with a higher moisture content, which can quickly dry and reduce the moisture content. To make starch in a stable state, it can avoid the phenomenon of starch aging and less absorb moisture, maintain its original flavor and crispness, and improve the problem of poor taste of the finished product.

In order to achieve the above object, the manufacturing method provided by the present invention includes the following steps. First, the first step uses a pulverizer to pulverize and sieve a grain of raw materials to form a grain powder. The second step uses a humidity control machine to control the moisture content of the grain powder. The third step uses a The extruder expands the grain powder for the first time to form a gelatinized semi-finished product. The fourth step is to put the gelatinized semi-finished product in an oven and dry it to form a solidified semi-finished product. Allow the solidified semi-finished product to cool naturally to room temperature. In the fifth step, place the solidified semi-finished product in a warming mixer and stir-fry with food-grade salt at a predetermined temperature to make the solidified semi-finished product a second time. Puffing. In the last step, a solidified semi-finished product is sieved with a sieve machine to remove edible-grade salt and defective products. Other sieved parts that have been successfully sieved wait for natural cooling to form a five-grain puffed food product.

As a result, the starch component of the grain puffed food has been cured because the product has been puffed twice during the manufacturing process, so it is not easy to absorb moisture and maintain a crispy texture. In addition to being directly consumed, it can also be used with other products. Foods such as nuts, dried fruit, or cereals are processed together into nutritious cereals.

The detailed steps or features of the manufacturing method provided by the present invention will be described in the detailed description of the subsequent embodiments. However, those having ordinary knowledge in the field of the present invention should understand that the detailed descriptions and the specific embodiments listed in the implementation of the present invention are only used to illustrate the present invention, and are not intended to limit the scope of the patent application of the present invention.

Please refer to FIG. 1. The manufacturing method of the present invention includes the following steps:

Step a): preparing grain raw materials and miscellaneous grain raw materials, wherein the grain raw materials include rice, wheat, sorghum, soybean, or corn. The grain raw material in the preferred embodiment is brown rice in rice as an example. The moisture content of the brown rice raw material is 8-10%. The brown rice raw material is pulverized using a pulverizer. After the pulverization by the pulverizer, a sieve (pore size) is used. (2mm) is sieved to form a grain flour, which is brown rice flour in the preferred embodiment.

Step b): Use a humidifier to control the moisture content of the grain flour between 19% and 22%.

Step c): using an extruder to extrude the grain flour for the first time, so that the grain flour forms a gelatinized semi-finished product. The first puffing was performed at three different temperatures: front, middle, and back. The front temperature was 70 ± 10 ° C, the middle temperature was 135 ± 10 ° C, and the rear temperature was 150 ± 10 ° C. The gelatinized semi-finished product produced by the first puffing can be subjected to a granulation process again. Most of the gelatinized semi-finished products with a fixed and specific shape are formed by using the gelatinized semi-finished product through a molding die and a rotary cutter, for example, similar to the shape of rice grains or Is the appearance of other grains. The gelatinized semi-finished product has a large number of pore structures inside due to extrusion and expansion, and the porous structure also forms a cavity on the outer surface of a part of the gelatinized semi-finished product. In order to make the granular gelatinized semi-finished product of the preferred embodiment have a more appropriate and convenient size, the size specification of the granular gelatinized semi-finished product will be controlled within a volume range of about 92-96 grams in a 250ml measuring cup.

Step d): Put the granulated gelatinized semi-finished product into the oven for drying. The temperature of the oven is controlled between 140 ℃ ~ 150 ℃, so that the gelatinized semi-finished product becomes a solid semi-finished product. The solidified semi-finished product is naturally cooled to room temperature, and then a metal detector is used to screen whether the solidified semi-finished product contains metal foreign matter, and then a moisture tester is used to check whether the moisture content of the solidified semi-finished product is controlled at 6% to 7.6%.

Step e): Put the solidified semi-finished product in another heating stirrer, and stir-fry with edible-grade salt uniformly at a temperature of 180 ° C to 250 ° C. The preferred heating temperature is 210 ° C for 15-20 seconds. , Make the solidified semi-finished product undergo the second expansion, and its final product moisture content is controlled between 1.8 ~ 3.6%.

Step f): After the stirring is finished, use a sieve machine to screen the cured semi-finished product. On the one hand, the edible-grade salt remaining on the surface is removed, and on the other hand, the defective products that are burnt during the stirring process are removed. The rest is smooth. The sieved part is the finished product of grain puffed food after natural cooling.

It can be known from the above steps that the final product is extruded and heated and stirred during the entire manufacturing process, so that the interior of the product not only has a majority of the pore structure, but also the process of mixing food grade salt and gelatinized semi-finished products can allow The surface is uniformly heated, so that the finished product can show a stable state, it is not easy to produce aging or rebirth, it is not easy to re-soften, and it is not easy to absorb moisture, so it can maintain a crispy texture, and then solve the problem of poor taste of general grain foods.

On the other hand, in addition to the grain puffed food prepared by the present invention, in addition to being directly edible, it can also be processed into cereal nutritious food together with other miscellaneous foods such as nuts, dried fruit or oatmeal. The processing process is as shown in FIG. 2 As shown, it contains the following steps:

Step a): First, roast the grains such as nuts to remove moisture. For example, single and multiple varieties such as black sesame, white sesame, pumpkin seeds, and sunflower seeds are placed in an electric fryer at 140 ° C for 45 to 50 minutes. For California almonds, put in an electric fryer at 160 Stir fry at 60 ° C for 60 minutes. Put the walnuts in an electric oven and bake at 110 ° C for 60 minutes. In addition, maltose, honey, and palm oil are poured into a cooking pot and dissolved. Then, depending on the product, brown sugar is optionally added and stirred, and heated to 98 ° C to form a hot syrup that can be used to make cereal nutrition bars. For sugar products, the syrup needs to be heated to above 146 ° C.

Step b): Preheat the blender at 60 ° C, add the grain puffed food, roasted nuts, berries and other cereals such as glucose powder, sesame, and hot syrup into the blender and stir for about 30-40 seconds. All materials can be stirred to form a semi-finished product.

Step c): Use a forming and slicing machine to shape and roll the semi-finished product and cool it, and then cut it into pieces. Each piece of cut size is a grain nutrition bar.

Step d): Check the weight and appearance of the finished product. Those who pass the test shall be packaged. Those who fail the test shall be eliminated.

Step e): After the packaging is completed, the qualified products are subjected to food microbiological inspection. Those who pass the test shall be stored in the finished product warehouse and those who fail the test shall be eliminated.

After the grain raw material is extruded and extruded, it is favorable for the degradation of the molecular structure and the porous texture for the function of digestive enzymes. It is not only easily digested and absorbed by the human body, but also facilitates the use of starch. Cereal puffed food has a crispy texture, so after processing it with foods such as nuts, dried berries or oatmeal, it can make processed foods more crispy and sweet and rich in nutritional value, which is very suitable for taking Serve as a staple or snack.

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FIG. 1 is a flowchart of a manufacturing method of the present invention. FIG. 2 is a flowchart of manufacturing a grain-type puffed food prepared by the manufacturing method of the present invention together with other types of food.

Claims (10)

A method for manufacturing a grain-type puffed food includes the following steps: a) using a pulverizer to pulverize and sieve one-grain raw materials to form a five-grain powder; b) using a humidity control machine to control the grain powder Water content; c) extruding the grain flour for the first time using an extruder to form a gelatinized semi-finished product; d) putting the gelatinized semi-finished product in an oven and drying to form a cured semi-finished product, and Allow the solidified semi-finished product to cool naturally to room temperature after the drying is finished. E) Put the solidified semi-finished product in a heating mixer and stir-fry the food-grade salt at a predetermined temperature to make the solidified semi-finished product perform the second time. Puffing; f) sieving the solidified semi-finished product using a screen machine, and forming a finished product after natural cooling. The method for producing a grain puffed food according to claim 1, wherein the water content of the grain raw material is 8% to 10%. The manufacturing method according to claim 1, wherein the grain raw material is pulverized by the pulverizer and then sieved into a grain powder by a sieve, and the pore size of the sieve is 2 mm. The method for manufacturing a grain-expanded food according to claim 1, wherein the moisture regulator controls the moisture content of the grain flour between 19% and 22%. The method for manufacturing a grain-type puffed food as described in claim 1, wherein the extruder extruder performs the first puffing of the grain powder at three different temperatures at the front, middle and back, and the front temperature is 70 ± 10 ° C. The middle temperature is 135 ± 10 ℃, and the rear temperature is 150 ± 10 ℃. The method for manufacturing a grain-type puffed food according to claim 1, wherein the temperature of the oven is between 140 ° C and 150 ° C. The method for manufacturing a grain-type puffed food as described in claim 1, wherein after the solidified semi-finished product is dried and waiting for cooling, a metal detector is used to screen whether the solidified semi-finished product contains metal foreign matter and inspected with a moisture tester. The moisture content of the cured semi-finished product. The method for manufacturing a grain-type puffed food as described in claim 1, wherein the solidified semi-finished product is sautéed with food-grade salt at 180 ° C ~ 250 ° C for 15-20 seconds in the heating mixer. The method for manufacturing a grain-type puffed food as described in claim 1, wherein the step c further comprises using a forming mold and a rotary cutter to produce most gelatinized semi-finished products. As described in claim 9, the method for manufacturing a grain puffed food, wherein the volume of the majority of the gelatinized semi-finished product is controlled to be within a range of about 92 to 96 grams in a 250 ml measuring cup.