TWM550043U - Grain food structure - Google Patents

Description

Cereal food structure

This creation is related to food, especially a grain food structure.

Grain crops such as rice, wheat, sorghum, soybeans, and corn are generally referred to as grains. Orientals often use cereals as the staple food for daily calorie intake and nutrition. For example, if the rice harvested in the field is only brown rice after it has been removed from the chaff, the outer layer is rich in nutrients (such as cortex, aleurone layer and germ). Protein, lipids, fiber and vitamin B1, etc., so brown rice is a more nutritious and healthy food than white rice.

However, although the grain-like foods similar to brown rice preserve more complete nutrition because of the relationship with the inner layer of bran tissue, they also cause the problem that the grainy foods often have poor taste and are difficult to swallow. Therefore, the grain crop itself or Food made from grain crops is not popular among consumers.

The main purpose of this creation is to provide a cereal food structure with crispness and better mouthfeel, and a cereal-like puffed food with a stable starch state to avoid aging of the starch.

In order to achieve the above objectives, the grain food structure provided by the creation includes grain-expanded foods, multi-grain foods, and edible adhesives, and the interior of the grain-expanded food is squeezed. The pressure expansion method has a majority of pore structure, and a part of the pore structure forms a concave hole in the outer surface layer of the grain-expanded food, and the outer surface layer is not easily aging or regenerated by heating and stirring, so as to maintain a crisp taste. By stuffing the adhesive between the cereal puffed food and the miscellaneous grains, the combination of the cereal puffed food and the multigrain food is a cuboid.

The detailed features provided in this creation will be described in the detailed description of the subsequent implementation. However, it should be understood by those of ordinary skill in the art that the detailed description and the specific embodiments set forth in the present invention are intended to be illustrative only and not to limit the scope of the invention.

10‧‧‧Grain puffed food

11‧‧‧Outer layer

12‧‧‧Deep

20‧‧‧ cereal food structure

30‧‧‧Miscellaneous food

40‧‧‧ edible adhesive

The first picture is a perspective view of the grain-expanded food provided by the creation.

Figure 2 is a perspective view of the grain food structure provided by the creation.

Referring to Fig. 1, there is shown a cereal puffed food 10 according to a preferred embodiment of the present invention. The raw material may mainly comprise rice, wheat, sorghum, soybean, or corn. The raw material in the preferred embodiment is exemplified by brown rice in rice, and the moisture content of the brown rice raw material is 8 to 10%. The raw material can be used to form the cereal puffed food 10 by the following method:

1. The brown rice raw material is pulverized by a pulverizer, pulverized by a pulverizer, and sieved by a sieve (having a pore size of 2 mm) to form a granulated powder, which is a brown rice flour in the preferred embodiment.

2. Use a humidity control machine to control the moisture content of the grain flour between 19% and 22%.

3. Using the extrusion extruder to puff the grain powder for the first time, so that the grain powder forms a gelatinized semi-finished product. The first puffing is carried out at different temperatures in the front, middle and back stages, and the front temperature is 70± At 10 ° C, the middle temperature is 135 ± 10 ° C, and the latter temperature is 150 ± 10 ° C. The gelatinized semi-finished product produced by the first puffing can be further subjected to a granulation process, and the gelatinized semi-finished product is formed by a molding die and a rotary cutter to form a plurality of gelatinized semi-finished products having a fixed and specific shape, for example, similar to a rice grain shape or Other grain appearances. The gelatinized semi-finished product has a plurality of pore structures inside due to extrusion expansion, and the porous structure also forms a cavity 12 in a part of the outer skin layer 11 of the gelatinized semi-finished product. In order for the gelatinized semi-finished product of the preferred embodiment to have a more suitable and convenient size, the size of the granular gelatinized semi-finished product is controlled to be within the range of about 92 to 96 grams of the particle volume in a 250 ml measuring cup.

4. The granulated gelatinized semi-finished product is placed in an oven for drying, and the temperature of the oven is controlled between 140 ° C and 150 ° C to make the gelatinized semi-finished product into a solidified semi-finished product, and the semi-finished product is solidified after drying in the oven. Naturally cool to room temperature, and then use a metal detector to check whether the cured semi-finished product contains metal foreign matter, and then use a moisture tester to check whether the moisture content of the cured semi-finished product is controlled at 6% to 7.6%.

5. Put the solidified semi-finished product into another warming mixer and stir it evenly with the edible grade salt at a temperature of 180 ° C ~ 250 ° C. The preferred heating temperature is 210 ° C and stir fry for 15 to 20 seconds. The solidified semi-finished product is subjected to a second puffing, and the final product moisture content is controlled between 1.8 and 3.6%.

6. After the mixing is completed, the solidified semi-finished product is sieved by using a screen machine to remove the food grade salt remaining on the outer surface, and on the other hand, remove the defective product which produces coke black during the mixing process, and the others have been successfully completed. The portion of the sieve is a cereal puffed food 10 after natural cooling.

It can be seen from the above description that the grain-expanded food of the present invention is extruded and heated and stirred, so that the interior of the finished product not only has a majority of pore structure, but also the process of mixing the food-grade salt and the gelatinized semi-finished product can make the finished product The outer layer is evenly heated, so the finished product can be in a stable state, it is not easy to produce aging or rejuvenation, and it is not easy to soften again and it is not easy to absorb moisture. Therefore, it can maintain a crisp taste and solve the problem of poor taste of general cereals. .

On the other hand, the grain-expanded food of this creation can be processed directly into a cereal food structure as shown in Fig. 2, in addition to being directly edible alone, together with other cereals such as nuts, dried fruits or cereals. , multi-grain food 30 can be selected from oats, raisins, cranberries, green raisins, alfalfa, blueberries, strawberries, pumpkin seeds, sesame seeds, almonds, sunflower seeds, cashews, walnuts, sweet almonds and linseed, but not To this end, food grains, fruits and vegetables can also be covered by the preferred embodiment. The processing steps can be as follows:

1. First, the nuts and other miscellaneous grains are baked to remove water. Like black sesame seeds, white sesame seeds, pumpkin seeds and sunflower seeds, put them in a hot frying oven and stir fry at 140 °C for 45~50 minutes. If the California almonds are placed in an electric frying oven, stir fry at 160 °C. Minutes, the walnuts were placed in an electric oven and baked at 110 ° C for 60 minutes. In addition, the maltose, honey and palm oil are poured into a skillet and then boiled, and then the brown sugar is selectively added to different products and heated to 98 ° C to form an edible adhesive 40 which can be used to make the cereal food structure 20, for example. Hot syrup, if you want to make a finished dessert, the syrup needs to be heated to above 146 °C.

2. The receiver will preheat the mixer at 60 ° C, and add the cereal puffed food 10, baked nuts, berries and glucose powder, sesame and other miscellaneous foods 30 and edible adhesive 40 into the blender for about 30. ~40 seconds, so that all raw materials can be stirred evenly to form a semi-finished product.

3. The semi-finished product is subjected to integral rolling using a forming and dicing machine to be cooled, and then diced, and each piece of the cut size is a grain food structure 20. The shape of the cereal food structure 20 can be square, round, rod-shaped or irregular.

4. Inspect the weight and appearance of the finished product, and the qualified ones shall carry out the packaging, and those who fail will be eliminated.

5. The food microbiological inspection shall be carried out on the qualified finished products after the packaging is completed. Those who pass the qualification shall be stored in the finished product warehouse for storage, and those who fail shall be eliminated.

Since the grain raw materials of the present invention are subjected to extrusion and puffing, the molecular structure is degraded and the porous porous structure is beneficial to the digestive enzymes, which is not only easily digested and absorbed by the human body, but also contributes to the utilization of starch, and is produced by the present invention. The obtained cereal puffed food has a large pore structure and has a crispy taste. Therefore, it can be processed into food with nuts, berry dried or cereals and other cereals, which can make the processed food more crispy and sweet. The nutritional value is very suitable for use as a staple meal replacement or snack.

10‧‧‧Grain puffed food

20‧‧‧ cereal food structure

30‧‧‧Miscellaneous food

40‧‧‧ edible adhesive

Claims (6)

A grain food structure comprises: a plurality of grain puffed foods, the grain puffed food has an outer skin layer, and the inner portion has a plurality of pore structures by extrusion puffing, and the pore structure forms a cavity in the outer skin layer. And through the warm mixing method, the outer layer is not easy to produce aging or rejuvenation, in order to maintain a crisp taste; most miscellaneous grains; and an edible adhesive, stuffed in the grain puffed food and the miscellaneous grains Between the foods, the edible adhesive binds and fixes the cereal puffed food and the multi-grain food, thereby making the whole cuboid. The cereal food structure of claim 1, wherein the size of the cereal puffed food is within a volume range of about 92 to 96 grams in a 250 ml cup. The cereal food structure according to claim 1, wherein the cereal puffed food has a moisture content of between 1.8 and 3.6%. The cereal food structure according to claim 1, wherein the raw material of the cereal puffed food comprises at least one of or a combination of rice, wheat, sorghum, soybean, or corn. The cereal food structure according to claim 1, wherein the multigrain food comprises at least oats, raisins, cranberries, green raisins, alfalfa, blueberries, strawberries, pumpkin seeds, sesame seeds, no nuts, sunflower seeds, cashews, One or a combination of walnuts, sweet almonds or linseed. The cereal food structure of claim 1, wherein the edible adhesive is a syrup.