KR20220090711A - Manufacturing method of Grain snack - Google Patents
Manufacturing method of Grain snack Download PDFInfo
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- KR20220090711A KR20220090711A KR1020200181499A KR20200181499A KR20220090711A KR 20220090711 A KR20220090711 A KR 20220090711A KR 1020200181499 A KR1020200181499 A KR 1020200181499A KR 20200181499 A KR20200181499 A KR 20200181499A KR 20220090711 A KR20220090711 A KR 20220090711A
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 26
- 235000011888 snacks Nutrition 0.000 title abstract description 16
- 235000013339 cereals Nutrition 0.000 claims abstract description 40
- 239000000843 powder Substances 0.000 claims abstract description 35
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 30
- 235000009566 rice Nutrition 0.000 claims abstract description 30
- 235000009508 confectionery Nutrition 0.000 claims abstract description 21
- 235000007319 Avena orientalis Nutrition 0.000 claims abstract description 17
- 244000075850 Avena orientalis Species 0.000 claims abstract description 17
- 235000010523 Cicer arietinum Nutrition 0.000 claims abstract description 17
- 244000045195 Cicer arietinum Species 0.000 claims abstract description 17
- 235000014647 Lens culinaris subsp culinaris Nutrition 0.000 claims abstract description 17
- 240000008042 Zea mays Species 0.000 claims abstract description 11
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 11
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 11
- 235000005822 corn Nutrition 0.000 claims abstract description 11
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- 244000043158 Lens esculenta Species 0.000 claims abstract 3
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- 238000000034 method Methods 0.000 claims description 23
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- 239000000203 mixture Substances 0.000 claims description 6
- 230000001007 puffing effect Effects 0.000 claims description 6
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- 238000001035 drying Methods 0.000 claims description 5
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- 238000003756 stirring Methods 0.000 claims description 3
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- 229940088594 vitamin Drugs 0.000 abstract description 7
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- 230000008961 swelling Effects 0.000 description 5
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- 235000016709 nutrition Nutrition 0.000 description 4
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- 241000371652 Curvularia clavata Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 239000006188 syrup Substances 0.000 description 3
- 235000020357 syrup Nutrition 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
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- 229920000945 Amylopectin Polymers 0.000 description 1
- 235000000832 Ayote Nutrition 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
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- 239000000654 additive Substances 0.000 description 1
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- 235000010419 agar Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
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- 230000037213 diet Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
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- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000011785 micronutrient Substances 0.000 description 1
- 235000013369 micronutrients Nutrition 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019685 rice crackers Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/52—Aerated, foamed, cellular or porous products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
- A23G3/0042—Moulding or shaping of cellular or expanded articles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/174—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough
- A23L7/178—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough by pressure release with or without heating
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
Abstract
본 발명은 곡물과자 제조방법에 관한 것으로, 보다 상세하게는 귀리, 병아리콩, 렌틸콩, 쌀분말, 옥수수분말, 산나물분말 등을 혼합하여 팽화한 후 압축하여 얇은 라이스칩으로 제조하므로서, 식감이 종래의 것과 다르고 분진발생도 매우 적은 건강식 곡물과자를 제공하고, 비타민과 섬유질, 식이섬유가 다량 포함되어 있어서 저칼로리이면서 많은 영양분을 제공할 수 있도록 한 곡물과자 제조방법에 관한 것이다.The present invention relates to a method of manufacturing grain confectionery, and more particularly, by mixing oats, chickpeas, lentils, rice powder, corn powder, wild greens powder, etc., and then compressing them to make thin rice chips. It is different from the above and relates to a grain snack manufacturing method that provides a healthy grain snack with very little dust generation, and contains a lot of vitamins, fiber and dietary fiber, so that it can provide a lot of nutrients while being low in calories.
Description
본 발명은 곡물과자 제조방법에 관한 것으로, 보다 상세하게는 귀리, 병아리콩, 렌틸콩, 쌀분말, 옥수수분말, 산나물분말 등을 혼합하여 팽화한 후 압축하여 얇은 라이스칩으로 제조하므로서, 식감이 종래의 것과 다르고 분진발생도 매우 적은 건강식 곡물과자를 제공하고, 비타민과 섬유질, 식이섬유가 다량 포함되어 있어서 저칼로리이면서 많은 영양분을 제공할 수 있도록 한 곡물과자 제조방법에 관한 것이다.The present invention relates to a method of manufacturing grain confectionery, and more particularly, by mixing oats, chickpeas, lentils, rice powder, corn powder, wild greens powder, etc., and then compressing them to make thin rice chips. It is different from the above and relates to a grain snack manufacturing method that provides a healthy grain snack with very little dust generation, and contains a lot of vitamins, fiber and dietary fiber, so that it can provide a lot of nutrients while being low in calories.
다양화된 식생활로 인해 쌀소비량은 많이 줄어들고 있으나, 한편으로는 생활수준의 향상에 따라 맛과 영양이 풍부하고 편리성까지 갖춘 곡물을 이용하여 제조된 스넥제품에 대한 소비인구가 늘고 있다.Rice consumption is decreasing due to a diversified diet, but on the other hand, with the improvement of living standards, the consumption of snack products made using grains with rich taste, nutrition and convenience is increasing.
일반적으로 과자를 제조할 때에는 밀가루 또는 곡물가루를 배합하여 과자의 형태로 형성한 뒤 기름에 튀기거나 오븐에 구워 과자로 제조하게 된다.In general, when manufacturing confectionery, flour or grain powder is mixed to form confectionery, and then fried in oil or baked in an oven to make confectionery.
그러나, 이때 밀가루 또는 곡물가루를 배합하여 기름에 튀겨 과자로 제조하게 되면 기름이 과자에 함유되어 섭취자의 건강에 악영향을 주어 건강에 해롭게 되는 문제점이 있으며, 기름에 튀기는 과정이 별도로 이루어져야 하므로 제조 과정 및 제조 시간이 증가되고, 제조비용이 많이 소요되는 문제점이 발생하고 있다.However, at this time, when flour or grain flour is mixed and fried in oil to make sweets, there is a problem in that the oil is contained in the sweets and adversely affects the health of the ingester, thereby detrimental to health. There are problems in that the manufacturing time is increased and the manufacturing cost is high.
따라서, 건강식 곡물스넥에 대한 연구가 활발하게 진행되고 있으며, 팽화된 혼합곡류에 기능성 당액을 코팅처리함으로써 식이섬유, 칼슘, 올리고당, 과당 등을 다량 함유한 건강식 스넥이 제조되고 있다.Therefore, research on healthy grain snacks is being actively conducted, and healthy snack snacks containing a large amount of dietary fiber, calcium, oligosaccharides, fructose, etc. are being manufactured by coating the swollen mixed grains with functional sugar solution.
본래 쌀은 전체 영양분의 그 대부분이 쌀눈과 속껍질 속(무기질, 비타민 및 미량 영양소의 95%이상)에 있기 때문에 쌀눈과 속껍질이 그대로 있는 상태의 현미가 영양에 있어서 최고이지만, 현미는 속껍질의 섬유질 때문에 먹기에 거칠고 미관이 좋지 않으며 섬유질은 소화가 불량하다는 문제점이 있어, 현미를 제외한 대부분의 시중 쌀은 그 쌀눈과 속껍질을 도정할 때 모두 깎아 버리고 투명하게 하얀 광택이 나는 백미로 도정되어 판매되고 있다.Originally, most of the total nutrients in rice are in the rice germ and inner hull (more than 95% of minerals, vitamins and micronutrients), so brown rice with the germ and inner hull intact is the best nutritionally, but brown rice is There are problems that it is rough to eat, the appearance is not good, and the fiber is poorly digested. Except for brown rice, most commercial rice except for brown rice is shaved off when milling the hull and the inner hull, and it is polished to a transparent white luster and sold as white rice.
이러한 백미는 탄수화물, 무기질, 비타민 등 영양소가 골고루 들어있기는 하지만 단백질, 지방, 칼슘, 철분 등은 부족하여 영양불균형으로 인한 각종 질병에 대한 면역능력이 떨어진다.Although white rice contains nutrients such as carbohydrates, minerals, and vitamins, it lacks protein, fat, calcium, iron, etc.
이러한 문제를 해결하기 위하여 대한민국 특허공개 제2000-75359호의 '흑미를 이용한 쌀과자 및 그 제조방법'에서는 흑미와 현미를 일정한 비율로 섞고, 여기에 물을 첨가하여 수분함량 18%, 260℃, 6초간 팽화하여 흑미과자를 제조하는 방법이 공개되었고, 또한, 대한민국특허 공개 제2003-73760호의 '쌀과자 제조방법'에서는 현미를 튀긴 후 물엿, 한천, 솔비톨 및 초콜릿과 배합하여 일정형상으로 성형하여 쌀과자를 제조하는 방법이 공개되었으며, 대한민국특허 공개 제2003-936590호의 '쌀튀밥을 주재로 하는 초코바 제조방법 및 그 물건'에서는 쌀튀밥을 물엿,견과류, 설탕, 젤라틴의 혼합물과 함께 성형한 후 호박엿과 초콜릿을 코팅하여 쌀튀밥을 이용한 초코바를 제조하는 방법이 공개되었다.In order to solve this problem, in 'Rice Cookies Using Black Rice and Manufacturing Method thereof' of Korean Patent Publication No. 2000-75359, black rice and brown rice are mixed in a certain ratio, and water is added thereto to achieve a moisture content of 18%, 260℃, 6 A method of manufacturing black rice cookies by swelling for a second has been disclosed, and in the 'Rice Cookie Manufacturing Method' of Korean Patent Laid-Open No. 2003-73760, brown rice is fried and then mixed with starch syrup, agar, sorbitol and chocolate to form a certain shape. A method of manufacturing confectionery has been disclosed, and in Korean Patent Laid-Open No. 2003-936590, 'Method for manufacturing chocolate bar with rice fried rice as the main ingredient and its product', rice fried rice is molded with a mixture of starch syrup, nuts, sugar, and gelatin. A method of manufacturing a chocolate bar using fried rice by coating pumpkin syrup and chocolate was disclosed.
그러나, 이러한 종래의 기술은 백미, 흑미, 현미 등을 이용하여 제조한 단순한 쌀과자로 기호성의 개선에만 목적을 두기 때문에 생리적 기능성과, 보전성을 향상시키지 못하는 문제점이 있다.However, this conventional technique has a problem in that physiological functionality and preservation cannot be improved because the purpose is only to improve palatability with simple rice crackers manufactured using white rice, black rice, brown rice, and the like.
또한, 종래기술은 곡류만을 이용하여 제조되기 때문에 콩과 같은 두류가 가지고 있는 단백질 성분이 현저히 부족하여 영양불균형의 문제점이 있다.In addition, since the prior art is manufactured using only grains, there is a problem of nutritional imbalance due to a remarkably insufficient protein component of beans such as beans.
또한, 종래의 곡물 스넥제품은 가공시 그 두께가 두꺼워 포장지 소모가 불필요하게 크고, 스넥임에도 불구하고 식감이 폭신하여 바삭한 느낌이 적으며, 소비자가 베어물었을때 분진이 많이 발생하여 소비자기호에 맞지 않는 문제점이 있다.In addition, conventional grain snack products are thick during processing, so the consumption of wrapping paper is unnecessarily large, and despite the snack, the texture is soft and crispy. There is a problem that it does not.
* 선행기술문헌 ** Prior art literature *
한국 등록특허 제 10-0344062호 Korean Patent Registration No. 10-0344062
따라서, 상기와 같은 문제점을 해결하기 위한 본 발명은 귀리, 병아리콩, 렌틸콩, 쌀분말, 옥수수분말, 산나물분말 등을 혼합하여 팽화한 후 압축하여 얇은 라이스칩으로 제조하므로서, 식감이 종래의 것과 다르고 분진발생도 매우 적은 건강식 곡물과자를 제공하고, 비타민과 섬유질, 식이섬유가 다량 포함되어 있어서 저칼로리이면서 많은 영양분을 제공할 수 있도록 한 곡물과자 제조방법을 제공함을 목적으로 한다.Therefore, the present invention for solving the above problems is to prepare thin rice chips by mixing oats, chickpeas, lentils, rice powder, corn powder, wild greens powder, etc., and then compressing the mixture, so that the texture is different from that of the conventional ones. The purpose of the present invention is to provide a healthy grain snack that is different and produces very little dust, and to provide a method of manufacturing grain snacks that provides a lot of nutrients while being low in calories because it contains a lot of vitamins, fiber, and dietary fiber.
상기 목적달성을 위한 본 발명은 The present invention for achieving the above object
귀리 200중량부, 병아리콩 100중량부, 렌틸콩 100중량부, 쌀분말, 옥수수분말, 산나물분말을 혼합한 혼합물 50중량부, 물 150중량부, 소금 5중량부, 감미료 1중량부로 이루어진 재료를 준비하되, 200 parts by weight of oats, 100 parts by weight of chickpeas, 100 parts by weight of lentils, 50 parts by weight of a mixture of rice powder, corn powder and wild greens powder, 150 parts by weight of water, 5 parts by weight of salt, and 1 part by weight of sweetener prepare, but
귀리, 병아리콩, 렌틸콩은 건조과정을 거친 후 0.5mm~1mm 의 크기로 파쇄하여 준비하는 제 1 과정과;A first step of preparing oats, chickpeas, and lentils by crushing them to a size of 0.5mm to 1mm after drying;
준비된 재료를 교반기에 넣고 교반하여 혼합하는 제 2 과정과;a second process of putting the prepared material in a stirrer and stirring to mix;
혼합된 재료를 진공상태의 탱크에 투입한 후 48시간 동안 저온 숙성하는 제 3 과정과;a third process of low-temperature aging for 48 hours after inputting the mixed materials into a tank in a vacuum state;
진공 숙성된 재료를 정량씩 퍼핑기에 투입하여 팽화 압축시켜 곡물과자를 제조하는 제 4 과정; 으로 구성한 것을 특징으로 한다.A fourth process of manufacturing grain confectionery by putting the vacuum-aged material into a puffing machine by quantity and compressing it; It is characterized in that it is composed of
본 발명에 의하면, 귀리, 병아리콩, 렌틸콩, 쌀분말, 옥수수분말, 산나물분말 등을 혼합하여 팽화한 후 압축하여 얇은 라이스칩으로 제조하므로서, 식감이 종래의 것과 다르고 분진발생도 매우 적은 건강식 곡물과자를 제공하고, 비타민과 섬유질, 식이섬유가 다량 포함되어 있어서 저칼로리이면서 많은 영양분을 제공할 수 있도록하는 효과를 기대할 수 있다.According to the present invention, oats, chickpeas, lentils, rice powder, corn powder, wild greens powder, etc. are mixed and expanded and compressed to produce thin rice chips, so the texture is different from the conventional ones and the generation of dust is very low. It provides sweets and contains a lot of vitamins, fiber, and dietary fiber, so you can expect the effect of providing a lot of nutrients while being low-calorie.
도 1은 본 발명의 곡물과자 제조방법을 보인 순서도.1 is a flow chart showing a method of manufacturing grain confectionery of the present invention.
이하, 본 발명에 따른 곡물과자 제조방법을 첨부된 도면을 참조하여 상세하게 설명하면 다음과 같다.Hereinafter, a method for manufacturing grain confectionery according to the present invention will be described in detail with reference to the accompanying drawings.
도 1은 본 발명의 곡물과자 제조방법을 보인 순서도이다.1 is a flowchart showing a method of manufacturing grain confectionery of the present invention.
본 발명에 따른 곡물과자 제조방법은 다음과 같다.The method for manufacturing grain confectionery according to the present invention is as follows.
귀리 200중량부, 병아리콩 100중량부, 렌틸콩 100중량부, 쌀분말, 옥수수분말, 산나물분말을 혼합한 혼합물 50중량부, 물 150중량부, 소금 5중량부, 감미료 1중량부로 이루어진 재료를 준비하되, 200 parts by weight of oats, 100 parts by weight of chickpeas, 100 parts by weight of lentils, 50 parts by weight of a mixture of rice powder, corn powder and wild greens powder, 150 parts by weight of water, 5 parts by weight of salt, and 1 part by weight of sweetener prepare, but
귀리, 병아리콩, 렌틸콩은 건조과정을 거친 후 0.5mm~1mm 의 크기로 파쇄하여 준비하는 제 1 과정과;A first step of preparing oats, chickpeas, and lentils by crushing them to a size of 0.5mm to 1mm after drying;
준비된 재료를 교반기에 넣고 교반하여 혼합하는 제 2 과정과;a second process of putting the prepared material in a stirrer and stirring to mix;
혼합된 재료를 진공상태의 탱크에 투입한 후 48시간 동안 저온 숙성하는 제 3 과정과;a third process of low-temperature aging for 48 hours after inputting the mixed materials into a tank in a vacuum state;
진공 숙성된 재료를 정량씩 퍼핑기에 투입하여 팽화 압축시켜 곡물과자를 제조하는 제 4 과정; 으로 구성한 것을 특징으로 한다.A fourth process of manufacturing grain confectionery by putting the vacuum-aged material into a puffing machine by quantity and compressing it; It is characterized in that it is composed of
본 발명에서 곡물과자의 주원료로서 귀리, 병아리콩, 렌틸콩으로 이루어진 곡물을 사용한다. In the present invention, grains made of oats, chickpeas, and lentils are used as the main raw material for grain confectionery.
물론, 이에 한정되는 것은 아니며 다양한 곡물 또는 이의 혼합곡물이 사용될 수 있다. Of course, the present invention is not limited thereto, and various grains or mixed grains thereof may be used.
또한, 본 발명에서는 팽화율을 높이기 위해서 밀가루를 첨가하지 않고 100％ 곡물로만 과자를 제조함으로써 곡물과자의 영양성 및 기능성을 더욱 향상시킨다.In addition, in the present invention, in order to increase the swelling rate, the nutrition and functionality of grain snacks are further improved by manufacturing cookies with only 100% grain without adding flour.
또한, 본 발명에서는 곡물과자의 영양성, 기능성 및 관능성을 더욱 보강하기 위해 쌀분말, 옥수수분말, 산나물분말을 첨가한다.In addition, in the present invention, rice powder, corn powder, and wild greens powder are added to further reinforce the nutritional, functional and sensory properties of grain snacks.
본 발명에 적용되는 귀리는 슈퍼곡물로 알려질 정도로 많은 영양분을 갖고 있으며, 병아리콩에는 비타민과 섬유질이 풍부하고, 렌틸콩에는 식이섬유가 매우 풍부한 것으로 알려져있다.The oats applied to the present invention have a lot of nutrients to be known as a super grain, and it is known that chickpeas are rich in vitamins and fiber, and lentils are very rich in dietary fiber.
산나물분말은 곰취와 같은 산나물을 채취한 후 깨끗이 세척하여 건조시켜 미세하게 분쇄한 것을 사용할 수 있다.Wild vegetable powder can be used after collecting wild vegetables such as gomchi, washing it thoroughly, drying it, and finely pulverizing it.
이 이외에 본 발명의 재료에는 상기 곡물과 쌀분말, 옥수수분말, 산나물분말 이외에 첨가물로는 통상적으로 알려진 소금, 물 또는 감미료 중에서 선택된 적어도 하나를 첨가한다. 상기 재료인 곡물, 콩, 견과류, 성형미, 소금, 물, 감미료의 함량은 당업자가 적합하게 조절할 수 있음은 물론이다. In addition to this, in addition to the grains, rice powder, corn powder, and wild vegetable powder, at least one selected from commonly known salt, water or sweetener is added to the material of the present invention as an additive. It goes without saying that the content of grains, beans, nuts, molded rice, salt, water, and sweeteners, which are the above ingredients, can be suitably adjusted by those skilled in the art.
귀리는 200중량부를 준비하고, 병아리콩은 100중량부를 준비하며, 렌틸콩은 100중량부를 준비한다.200 parts by weight of oats are prepared, 100 parts by weight of chickpeas are prepared, and 100 parts by weight of lentils are prepared.
쌀분말, 옥수수분말, 산나물분말은 50중량부를 준비하는 것이 바람직하다.It is preferable to prepare 50 parts by weight of rice powder, corn powder, and wild vegetable powder.
◆ 제 1 과정 ◆◆ 1st course ◆
제 1 과정은 곡물과자의 제조를 위한 재료를 준비하는 과정이다.The first process is a process of preparing ingredients for the manufacture of grain confectionery.
즉, 앞서 설명한 귀리 200중량부, 병아리콩 100중량부, 렌틸콩 100중량부, 쌀분말, 옥수수분말, 산나물분말을 혼합한 혼합물 50중량부, 물 150중량부, 소금 5중량부, 감미료 1중량부로 이루어진 재료를 준비하는데, That is, 200 parts by weight of oats, 100 parts by weight of chickpeas, 100 parts by weight of lentils, 50 parts by weight of a mixture of rice powder, corn powder, wild greens powder, 150 parts by weight of water, 5 parts by weight of salt, 1 weight of sweetener Prepare the ingredients made of wealth,
귀리, 병아리콩, 렌틸콩은 건조과정을 거친 후 0.5mm~1mm 의 크기로 파쇄하여 준비한다.Prepare oats, chickpeas, and lentils by crushing them to a size of 0.5mm to 1mm after drying.
◆ 제 2 과정 ◆◆ 2nd course ◆
제 2 과정은 준비된 재료를 혼합하는 과정이다.The second process is a process of mixing the prepared materials.
제 1 과정에서 준비된 재료를 혼합 교반기에 투입한 후 소정시간 교반시켜서 각종 재료들이 잘 혼합되도록 한다.The materials prepared in the first step are put into the mixing stirrer and stirred for a predetermined time so that the various materials are well mixed.
◆ 제 3 과정 ◆◆ 3rd course ◆
제 3 과정은 혼합된 재료를 저온 숙성하는 과정이다.The third process is a process of low-temperature aging of the mixed material.
제 2 과정에서 혼합된 재료들을 진공상태의 탱크에 투입한 후 저온상태, 예를들면 5℃~10℃ 의 온도상태로 48시간 동안 저온 숙성하는 것이다.After the materials mixed in the second process are put into a tank in a vacuum state, they are aged at a low temperature for 48 hours at a low temperature, for example, 5°C to 10°C.
혼합된 재료들을 진공상태에서 저온숙성시키면 각 재료들간의 결합이 이루어지게된다.When the mixed materials are aged at a low temperature in a vacuum state, bonding between each material is achieved.
◆ 제 4 과정 ◆◆ 4th course ◆
제 4 과정은 숙성된 재료를 정량씩 퍼핑기에 투입하여 팽화 압축시켜 곡물과자를 제조하는 과정이다.The fourth process is a process of manufacturing grain snacks by putting the aged material into a puffing machine by quantity and compressing it.
즉, 제 3 과정에 의해 숙성된 재료를 정량씩 퍼서 퍼핑기의 틀에 투입한 후 팽화 압축시키게 되면 귀리, 병아리콩, 렌틸콩에 함유된 수분이 고온, 고압 하에서 수증기로 상변화하면서 곡물 조직사이에 셀(cell)을 형성하며 팽화하게 된다.In other words, when the material aged by the third process is poured into the mold of the puffing machine and expanded and compressed, the water contained in oats, chickpeas, and lentils changes to steam under high temperature and high pressure, and the phase changes between the grain tissues. It forms a cell and expands.
이때, 재료에 함유된 수분에 의해 곡물의 조직상태가 변화되어 팽화시에 적절한 팽화율이 달성된다. 또한, 팽화과정에서 곡물의 전분이 일부 분해되어 생기는 아밀로 펙틴이 서로 엉기면서 곡물 입자간의 점착력을 향상시키게 된다.At this time, the tissue state of the grain is changed by the moisture contained in the material, and an appropriate swelling rate is achieved at the time of swelling. In addition, amylopectin produced by partially decomposing starch in the grain during the swelling process is agglomerated with each other to improve the adhesion between grain particles.
퍼핑기에서 최종적으로 배출되는 곡물과자는 대략적으로 2~3mm 의 두께를 갖게되고, 과자에 귀리, 병아리콩, 렌틸콩의 입자가 보여질 수 있으며, 바삭한 식감을 제공할 수 있다.The grain confectionery finally discharged from the puffing machine has a thickness of approximately 2-3 mm, and particles of oats, chickpeas, and lentils can be seen in the confectionery, and a crispy texture can be provided.
비록 본 발명이 상기에서 언급한 바람직한 실시예와 관련하여 설명되었지만, 본 발명의 요지와 범위로부터 벗어남이 없이 다른 다양한 수정이나 변형이 가능할 것이다. 따라서, 첨부된 청구범위는 본 발명의 진정한 범위 내에 속하는 그러한 수정 및 변형을 포함함은 물론이다.Although the present invention has been described with reference to the above-mentioned preferred embodiments, various other modifications and variations may be made without departing from the spirit and scope of the present invention. Accordingly, it is to be understood that the appended claims cover such modifications and variations as fall within the true scope of the present invention.
Claims (1)
귀리, 병아리콩, 렌틸콩은 건조과정을 거친 후 0.5mm~1mm 의 크기로 파쇄하여 준비하는 제 1 과정과;
준비된 재료를 교반기에 넣고 교반하여 혼합하는 제 2 과정과;
혼합된 재료를 진공상태의 탱크에 투입한 후 48시간 동안 저온 숙성하는 제 3 과정과;
진공 숙성된 재료를 정량씩 퍼핑기에 투입하여 팽화 압축시켜 곡물과자를 제조하는 제 4 과정; 으로 구성한 것을 특징으로 하는 곡물과자 제조방법.200 parts by weight of oats, 100 parts by weight of chickpeas, 100 parts by weight of lentils, 50 parts by weight of a mixture of rice powder, corn powder and wild greens powder, 150 parts by weight of water, 5 parts by weight of salt, and 1 part by weight of sweetener prepare, but
A first step of preparing oats, chickpeas, and lentils by crushing them to a size of 0.5mm to 1mm after drying;
a second process of putting the prepared material in a stirrer and stirring to mix;
a third process of low-temperature aging for 48 hours after inputting the mixed materials into a tank in a vacuum state;
A fourth process of manufacturing grain confectionery by adding vacuum-aged materials to a puffing machine by quantity and compressing them; Grain confectionery manufacturing method, characterized in that consisting of.
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