Puffed grain-processed food containing mixed grains and agricultural products, and method for preparing the same

Abstract

The present invention relates to a puffed grain processed food and a method for manufacturing the same, comprising the steps of: preparing a complex grain; preparing a dipping mixture derived from fruits and vegetables; pressurizing and dipping the complex grain in the dipping mixture, followed by further dipping at atmospheric pressure; steaming and drying the dipping grain and then grinding it to produce steamed grain powder; drying and roasting agricultural products, followed by grinding and mixing them to produce roasted agricultural product powder; mixing the steamed grain powder and the roasted agricultural product powder; and extruding the mixture. According to the present invention, by imparting fruit and vegetable-derived components to the grain, a puffed grain processed food with a harmonious flavor of grain and agricultural product can be manufactured. Furthermore, the combination of steamed complex grain and roasted agricultural product can enhance savory flavor and a crispy texture.

Description

Technology Field

[0001] The present invention relates to a puffed grain processed food and a method for manufacturing the same, and more specifically, to a puffed grain processed food and a method for manufacturing the same, which is manufactured by pressurizing a composite grain in a soaking mixture containing ingredients derived from fruits and vegetables, steaming it, mixing it with roasted agricultural product powder, and then extruding it. Background Technology

[0002] Recently, with the simplification of dietary habits, there has been an increasing demand for processed grain products in the form of snacks, cereals, and convenience foods that can be consumed without separate cooking. In particular, puffed processed grain products, manufactured by puffing grains under high temperature and high pressure conditions, are widely consumed by people of all ages due to their unique nutty flavor and crispy texture, as well as their ease of portability and storage.

[0003] Generally, puffed grain processed foods are manufactured by crushing or pulverizing grain raw materials such as rice, corn, wheat, and barley, adding a certain amount of water to mix them, and then feeding the mixture into an extrusion machine to heat, pressurize, and extrude it. Inside the extrusion machine, the raw materials are kneaded and compressed by the rotation of the screw, and starch gelatinization proceeds under high temperature and high pressure conditions. Subsequently, when the raw materials are discharged through the die, the pressure decreases rapidly, causing the water within the raw materials to vaporize instantaneously; consequently, a porous structure is formed, resulting in puffing.

[0004] This extrusion puffing process has the advantage of high productivity as it allows heating, mixing, molding, and puffing to be performed simultaneously within a short period of time, and enables diverse control of the product's shape and texture. However, since conventional puffed grain processed foods are mainly manufactured by simply mixing a single grain or a small number of grains, there is a problem in that the flavor and nutritional diversity of the product are limited. In addition, as the content of starch, protein, fat, and dietary fiber and the water absorption characteristics differ depending on the type of grain raw material, the degree of puffing and texture may not be uniform even under the same extrusion conditions.

[0005] Accordingly, to improve the flavor and nutritional characteristics of processed grain foods, methods are being used to mix powders derived from fruits, vegetables, root vegetables, or other agricultural products into grain powder. However, when fruit and vegetable powders or agricultural product powders are simply mixed with grain powder, the corresponding components may be unevenly distributed on the surface of the grain tissue or within the mixture. In addition, the unique flavor of fruits and vegetables may decrease or deteriorate under the high-temperature conditions of the extrusion machine, and depending on the type of raw material, off-flavors such as grassy, ​​earthy, or bitter tastes may occur, which may lower the palatability of the product.

[0006] In particular, when fruit and vegetable raw materials with high moisture content or containing sugars are added as is, the viscosity and moisture distribution of the raw material mixture become uneven, and the raw materials may clump or not be conveyed smoothly inside the extrusion machine. Conversely, if fruit and vegetable raw materials are excessively dried and powdered, the unique aroma and taste of the raw materials are reduced, and the texture of the product after extrusion may become excessively hard. Therefore, in order to apply fruit and vegetable or agricultural raw materials to puffed grain processed foods, a pretreatment method suitable for the characteristics of each raw material is required.

[0007] Meanwhile, to impart water-soluble components derived from fruits and vegetables to the grains, a method of immersing the grains in fruit and vegetable extracts or juices may be considered. However, due to the outer shell and dense tissue of the grains, it may take a long time for the liquid components to sufficiently penetrate into the interior of the grains when simply immersed under atmospheric pressure conditions. In addition, the rate of water absorption varies depending on the type and particle size of the grains, so the liquid components may be absorbed unevenly, and there is a risk that the grains may become excessively softened or the original tissue of the raw material may be damaged during prolonged immersion.

[0008] Problems can also occur when grains are ground or extruded immediately after being infused with liquid ingredients. The moisture distribution of the immersed grains may not be uniform between the surface and the interior, and this moisture variation can cause uneven gelatinization and puffing during the extrusion process. As a result, some parts of the product may puff up excessively while others do not puff up sufficiently, leading to inconsistent texture and appearance.

[0009] In addition, steaming grains promotes starch gelatinization and softens the texture of the raw material, which can improve grinding and extrusion processability. However, if steamed grains are ground without being sufficiently dried, the powder may clump together or deteriorate during storage; conversely, if they are excessively dried, there may be insufficient moisture for extrusion molding, which can reduce the degree of puffing. Therefore, it is necessary to ensure the processing suitability of the grain powder by appropriately adjusting the process conditions of soaking, steaming, drying, and grinding.

[0010] Agricultural products such as yacon, sweet potatoes, potatoes, lotus roots, yams, and chestnuts contain starch, sugars, dietary fiber, and various nutrients, making them suitable for use as raw materials in processed grain foods. However, when these agricultural products are added in the form of raw materials or simple dried powder, a grassy or earthy odor characteristic of the raw materials may persist, and extrusion puffing characteristics may become unstable due to differences in moisture and starch composition. Additionally, some agricultural products contain viscous components or fiber, which can hinder the puffing of the product or make the texture denser during extrusion molding.

[0011] Roasting agricultural products after drying reduces moisture and eliminates off-flavors characteristic of the raw materials, while also developing a nutty aroma and flavor during the roasting process. However, if the roasting temperature is excessively low or the duration is too short, it is difficult to achieve sufficient flavor improvement; conversely, roasting at excessively high temperatures for a long time may cause the raw materials to carbonize or result in a bitter taste. Therefore, it is necessary to establish appropriate drying and roasting conditions that take into account the type and moisture content of the agricultural products.

[0012] In addition, mixing steamed grain powder and roasted agricultural product powder in appropriate proportions can affect the degree of puffing, density, hardness, and flavor of the final product. If the content of agricultural product powder is too low, the flavor and nutritional characteristics resulting from the addition of agricultural products may not be sufficiently expressed, whereas if it is too high, the puffing of starch may be hindered due to an increase in dietary fiber or non-starch components, causing the product to become hard and dense.

[0013] Therefore, it is necessary to effectively infuse fruit and vegetable-derived ingredients into multiple types of grains, and to produce grain powder suitable for extrusion processing by steaming, drying, and grinding the soaked grains, while also producing agricultural product powder with improved flavor and processing suitability by drying and roasting separate agricultural products. In addition, there is a need for the development of a new technology that can produce a processed grain food product with a harmonious blend of the unique flavors of fruits, vegetables, and agricultural products, a crispy texture, and uniform puffing characteristics by mixing these powders in appropriate proportions and extrusion molding.

[0014] Korean Registered Patent No. 1886339 discloses a method for manufacturing puffed rice crackers that are easy to digest, and Korean Registered Patent No. 2552974 discloses a method for manufacturing puffed rice snacks containing lactic acid bacteria; however, neither discloses a composition that improves flavor and texture by pressurizing a complex grain in a soaking mixture containing ingredients derived from fruits and vegetables, steaming and grinding it, mixing it with agricultural product powder that has been separately dried and roasted, and then extruding it, as in the present invention. The problem to be solved

[0015] The present invention was devised to solve the above-mentioned problems, and aims to provide a puffed grain processed food with a harmonious flavor of complex grains and agricultural products and an improved crispy texture, as well as a method for manufacturing the same.

[0016] In addition, the objective of the present invention is to provide a puffed grain processed food having uniform puffing characteristics by effectively imparting a flavor derived from fruits and vegetables to the grain and controlling the differences in moisture and processing characteristics between raw materials, and a method for manufacturing the same.

[0017] In addition, the objective of the present invention is to provide a puffed grain processed food and a method for manufacturing the same that can improve savory flavor and palatability while reducing the characteristic grassy or off-flavor of agricultural products.

[0018] In addition, the objective of the present invention is to provide a puffed grain processed food that has a uniform porous structure and excellent crispness, and can be utilized in various forms such as snacks, cereals, snacks, or meal replacements. means of solving the problem

[0019] To achieve the above objective, the present invention provides a method for manufacturing a puffed grain processed food, characterized by comprising the steps of: (1) preparing grains including rice, white beans, Job's tears, and barley; (2) preparing a mixture for soaking by mixing pear juice, Korean melon juice, and kohlrabi extract; (3) placing the grains prepared in step (1) into the mixture for soaking prepared in step (2) and soaking them under pressure, and then soaking them further under atmospheric pressure; (4) steaming and drying the grains soaked in step (3) and then grinding them to produce steamed grain powder; (5) cutting and drying yacon, sweet potato, potato, lotus root, yam, and chestnut, then roasting them, grinding, and mixing them to produce roasted agricultural product powder; (6) mixing the steamed grain powder prepared in step (4) with the roasted agricultural product powder prepared in step (5); and (7) feeding the mixture prepared in step (6) into an extrusion molding machine and extruding it.

[0020] In addition, the present invention provides a puffed grain processed food manufactured by the above method. Effects of the invention

[0021] According to the present invention, by using a complex grain and various agricultural products together, a puffed grain processed food product with a harmonious flavor of the grain and agricultural products can be manufactured.

[0022] In addition, by imparting ingredients derived from fruits and vegetables to the grain, the nutty flavor inherent to the grain and the subtle flavor of the fruits and vegetables can be harmonized, and this can contribute to improving the flavor and palatability of the final product.

[0023] In addition, by promoting moisture absorption and tissue softening of the grains and mitigating moisture variations between grains, it is possible to ensure that the raw materials are processed more uniformly during subsequent processing.

[0024] In addition, by improving the gelatinization and processing suitability of the starch contained in the grain, uniform puffing can be achieved during extrusion molding, and puffed grain processed food with a porous structure and a crispy texture can be manufactured.

[0025] In addition, by pre-treating agricultural products, the characteristic grassy, ​​earthy, or off-flavors of the products can be alleviated, and a nutty and savory flavor can be imparted, thereby improving the taste and palatability of puffed grain processed foods.

[0026] In addition, by combining complex grains and agricultural products, diversity in raw materials and flavors can be secured compared to puffed foods made from a single grain.

[0027] In addition, the manufactured puffed grain processed food can be utilized in various forms such as snacks, cereals, snacks, meal replacements, or other grain processed foods. Brief explanation of the drawing

[0028] FIG. 1 is a flowchart showing the manufacturing process of a puffed grain processed food according to one embodiment of the present invention. Specific details for implementing the invention

[0029] The present invention will be described in detail below. However, the present invention is not limited to the embodiments disclosed below but can be modified in various different forms, and these embodiments are provided to ensure that the disclosure of the present invention is complete and to sufficiently convey the technical concept of the present invention to those skilled in the art.

[0031] The present invention relates to a method for manufacturing puffed grain processed food by pressurizing a composite grain in a soaking mixture containing ingredients derived from fruits and vegetables, steaming it, mixing it with roasted agricultural product powder, and extruding it.

[0032] A method for manufacturing a puffed grain processed food according to one embodiment of the present invention is

[0033] (1) A step of preparing grains including rice, white beans, Job's tears, and barley;

[0034] (2) A step of preparing a mixture for immersion by mixing pear juice, Korean melon juice, and kohlrabi extract;

[0035] (3) A step of placing the grain prepared in step (1) above into the immersion mixture prepared in step (2) above, immersing it under pressure, and then further immersing it under atmospheric pressure;

[0036] (4) A step of steaming and drying the grains treated with immersion in step (3) above, and then grinding them to produce steamed grain powder;

[0037] (5) A step of cutting, drying, roasting, grinding, and mixing yacon, sweet potato, potato, lotus root, yam, and chestnut to produce roasted agricultural product powder;

[0038] (6) A step of mixing the steamed grain powder prepared in step (4) above with the roasted agricultural product powder prepared in step (5) above; and

[0039] (7) The mixture mixed in step (6) above may be fed into an extrusion molding machine and extruded.

[0040] Below, each step is explained in detail.

[0041] The above step (1) is a step of preparing a complex grain that is the main raw material of puffed grain processed food.

[0042] In one embodiment, the grain may include rice, white beans, Job's tears, and barley.

[0043] Specifically, the grain may include 550 to 650 parts by weight of rice, 130 to 170 parts by weight of white beans, 80 to 120 parts by weight of Job's tears, and 130 to 170 parts by weight of barley.

[0044] For example, the above grains may include 550 to 650 g of rice, 130 to 170 g of white beans, 80 to 120 g of Job's tears, and 130 to 170 g of barley.

[0045] More specifically, 600 g of rice, 150 g of white beans, 100 g of Job's tears, and 150 g of barley can be prepared.

[0046] The above rice can be used as a main ingredient to form the porous structure and crispy texture of the final product by providing starch necessary for puffing. The above white beans can impart protein and a nutty flavor, and the above Job's tears and barley can contribute to improving the palatability of the final product by imparting the unique flavor and texture of the grains.

[0047] If the rice content is less than 550 parts by weight, sufficient puffing does not occur during extrusion molding, and the texture of the final product may become dense or hard, and if it exceeds 650 parts by weight, the flavor and diversity of the raw materials from white beans, Job's tears, and barley may not be sufficiently expressed.

[0048] In addition, if the content of the white beans, Job's tears, and barley is below the above range, the nutty flavor and texture improvement effect from the said grains may be insufficient, and if it exceeds the above range, the relative content of starchy raw materials decreases, which may result in a decrease in the degree of puffing or an uneven texture.

[0049] The above grains can be washed 2 to 3 times with purified water after removing foreign substances, discolored grains, and damaged grains. Afterward, by sifting to remove residual water on the surface, the concentration of the soaking mixture can be prevented from being unnecessarily diluted in the subsequent soaking process.

[0050] The above grains include rice, white beans, Job's tears, and barley, but may additionally include brown rice, glutinous rice, oats, sorghum, foxtail millet, foxtail millet, black rice, corn, or a combination thereof to the extent that it does not impede the purpose of the present invention.

[0051] In addition, the above step (2) is a step of preparing a soaking mixture to impart a flavor derived from fruits and vegetables to the grain and to allow moisture and water-soluble components to penetrate into the grain tissue during a subsequent soaking process.

[0052] In one embodiment, the soaking mixture can be prepared by mixing pear juice, Korean melon juice, and kohlrabi extract.

[0053] Specifically, the above-mentioned soaking mixture can be prepared by mixing 180 to 220 parts by weight of pear juice, 80 to 120 parts by weight of Korean melon juice, and 2,000 to 2,500 parts by weight of kohlrabi extract.

[0054] For example, the above-mentioned soaking mixture can be prepared by mixing 180 to 220 mL of pear juice, 80 to 120 mL of Korean melon juice, and 2,000 to 2,500 mL of kohlrabi extract.

[0055] More specifically, a mixture for immersion can be prepared by mixing 200 mL of pear juice, 100 mL of Korean melon juice, and kohlrabi extract, and adding purified water to adjust the total volume to 2,500 mL.

[0056] The above pear juice can be prepared by washing the pear, removing the peel and seeds, extracting the juice, and filtering. The above Korean melon juice can be prepared by washing the Korean melon, removing the peel and seeds, extracting the juice, and filtering. The above filtration is intended to remove pulp and insoluble solids to improve the fluidity and homogeneity of the immersion mixture.

[0057] The above kohlrabi extract can be prepared by washing the kohlrabi, removing the peel, cutting it into pieces 2 to 5 mm in size, adding 2,100 to 2,500 parts by weight of purified water to 180 to 220 parts by weight of kohlrabi, heating and extracting at 85 to 90°C for 50 to 70 minutes, and then filtering.

[0058] For example, 200 g of kohlrabi can be cut into pieces 2 to 5 mm in size, 2,300 mL of purified water is added, and then heated and extracted at 85 to 90°C for 1 hour and filtered to prepare a kohlrabi extract.

[0059] When the above kohlrabi is used in the form of an extract rather than a juice, the content of fiber and insoluble solids contained in the kohlrabi can be reduced, thereby preventing an excessive increase in the viscosity of the soaking mixture. Accordingly, it is possible to mitigate the uneven adhesion of the mixture to the surface of the grains or the inhibition of the movement of liquid components during the subsequent pressurized soaking process.

[0060] The above pear juice can impart a subtle sweetness and fruit flavor, the above Korean melon juice can impart a refreshing flavor, and the above kohlrabi extract can impart a mild flavor derived from vegetables, thereby allowing the flavors of grains and agricultural products to harmonize.

[0061] If the content of the above pear juice is less than 180 parts by weight, the effect of imparting sweetness and flavor derived from pears may be insufficient, and if it exceeds 220 parts by weight, the sugar content of the soaking mixture may increase excessively, which may lead to increased browning during the subsequent drying or extrusion process.

[0062] If the content of the above Korean melon juice is less than 80 parts by weight, the flavor derived from the Korean melon may not be sufficiently expressed, and if it exceeds 120 parts by weight, the characteristic aroma of the Korean melon becomes strong, which may lower the balance of grain and agricultural product flavors.

[0063] In addition, if the content of the kohlrabi extract is less than 2,000 parts by weight, there may be insufficient liquid volume to sufficiently soak the grains or the effect of imparting kohlrabi-derived components may be insufficient, and if it exceeds 2,500 parts by weight, the soaking mixture may be excessively diluted, and the flavor imparting effect by pear juice and Korean melon juice may be reduced.

[0064] The above soaking mixture can be used after sufficiently stirring to ensure that the pear juice, Korean melon juice, and kohlrabi extract are uniformly mixed, and if necessary, it can be filtered to remove any remaining solids.

[0065] In addition, the above step (3) is a step of pressurizing the grain and then further immersing it at atmospheric pressure so that the immersion mixture can smoothly penetrate into the grain tissue.

[0066] In one embodiment, the grain prepared in step (1) is placed in the immersion mixture prepared in step (2) so as to be completely submerged, and then immersed under pressure, and then the pressure is released and further immersed at atmospheric pressure.

[0067] Specifically, the grain may be immersed under pressure for 20 to 40 minutes at 25 to 30°C and a gauge pressure of 0.08 to 0.12 MPa, then the pressure may be released and the grain may be further immersed for 1 to 3 hours at atmospheric pressure of 25 to 30°C.

[0068] For example, the grains can be placed in the immersion mixture so as to be completely submerged, then placed in a food pressurizer, and then immersed under pressure for 30 minutes at 25 to 30°C with the inside of the pressurizer adjusted to a gauge pressure of 0.1 MPa. Afterward, the pressure can be released and the grains can be immersed for an additional 2 hours at atmospheric pressure at 25 to 30°C.

[0069] The above-mentioned pressurized immersion is intended to promote the penetration of the immersion mixture into the grain tissue using external pressure. Accordingly, it promotes the absorption of moisture by the grain in a shorter time than when immersing only under atmospheric pressure conditions, and allows water-soluble components contained in pear juice, Korean melon juice, and kohlrabi extract to be distributed more uniformly to the grain tissue.

[0070] In addition, by further immersing at atmospheric pressure after the above-mentioned pressurized immersion, the moisture distribution on the surface and inside of the grain can be stabilized, and variations in moisture absorption depending on the type of grain can be mitigated. Accordingly, the grain can be gelatinized and softened more uniformly during the subsequent steaming process.

[0071] If the above pressurized immersion temperature is below 25℃, the rate of water absorption by the grains decreases, and the penetration effect of the immersion mixture may be insufficient. If it exceeds 30℃, there is a risk that the quality of the grains will deteriorate or microorganisms will proliferate during the immersion process.

[0072] If the gauge pressure is less than 0.08 MPa, the effect of promoting penetration of the immersion mixture due to pressurization may not be sufficient, and if it exceeds 0.12 MPa, the grain tissue may be damaged or excessively softened.

[0073] If the above pressurized immersion time is less than 20 minutes, the immersion mixture may not sufficiently penetrate into the grain tissue, and if it exceeds 40 minutes, the grain tissue may be excessively softened without a significant additional penetration effect.

[0074] In addition, if the additional soaking time at atmospheric pressure is less than 1 hour, the moisture distribution inside the grain may not be sufficiently uniform, and if it exceeds 3 hours, the texture of the grain may become excessively softened or the flavor from the soaking mixture may be excessively imparted.

[0075] The grains that have been soaked can be strained through a sieve to remove the soaking mixture, and if necessary, left for a certain period of time to remove excess liquid remaining on the surface of the grains. This prevents an increase in moisture variation of the grains during the subsequent steaming process.

[0076] In addition, the above step (4) is a step of producing steamed grain powder by steaming the soaked grain to gelatinize the starch and soften the texture, and then drying and grinding it.

[0077] In one embodiment, the grains treated with immersion in step (3) can be steamed, dried, and ground to produce steamed grain powder.

[0078] Specifically, the soaked grains can be steamed at 95 to 100°C for 20 to 40 minutes, dried at 50 to 60°C, and then ground.

[0079] For example, the above-mentioned soaked grains can be placed in a steamer and steamed at 100°C for 30 minutes. Afterward, the steamed grains can be dried at 50°C until the moisture content reaches 10°C to 12°C, cooled at room temperature, and then ground to produce steamed grain powder.

[0080] Through the above steaming process, the starch contained in the grain can be gelatinized and the grain tissue can be uniformly softened. Accordingly, subsequent drying and grinding processes can be carried out smoothly, and the mixing and puffing characteristics of the raw material can be improved during extrusion molding.

[0081] In addition, since the grain is steamed while being supplied with moisture and fruit and vegetable-derived components by a soaking mixture, the components can be retained in the grain during the softening process of the grain's tissue. Accordingly, the final puffed grain processed food can be imparted with flavors derived from pear, Korean melon, and kohlrabi.

[0082] If the above steaming temperature is less than 95°C or the steaming time is less than 20 minutes, the starch of the grain is not sufficiently gelatinized and the softening of the tissue is uneven, which may reduce grindability and extrusion processability. On the other hand, if the steaming temperature exceeds 100°C or the steaming time exceeds 40 minutes, the tissue of the grain may become excessively softened or aggregate with each other, making drying and grinding difficult.

[0083] If the above drying temperature is less than 50℃, the drying time is prolonged and moisture is not sufficiently removed, which may reduce grindability and storage stability. On the other hand, if the drying temperature exceeds 60℃, the flavor of the grain may decrease or the surface may become excessively dry, which may reduce the uniformity of the ground particles.

[0084] The above drying can be performed until the moisture content of the steamed grain reaches 10 to 12%. If the moisture content is less than 10%, the grain may be excessively dried, resulting in excessive fine powder during the grinding process or making it difficult to control moisture during extrusion molding. On the other hand, if the moisture content exceeds 12%, the ground powder may aggregate or the quality may deteriorate during storage.

[0085] The above-mentioned dried grains can be cooled at room temperature before grinding. By removing residual heat and water vapor immediately after drying through this cooling, the powder can be prevented from clumping during the grinding process, and steamed grain powder with a uniform particle size can be produced.

[0086] In one embodiment, the grinding may be performed using a pin mill, a hammer mill, a roller mill, or a jet mill, and the produced steamed grain powder may have a particle size of 50 to 300 mesh. The steamed grain powder may be mixed with roasted agricultural product powder in a subsequent step and used as a raw material for extrusion molding.

[0087] In addition, the above step (5) is a step of cutting and drying yacon, sweet potato, potato, lotus root, yam, and chestnut, respectively, and then roasting them, and then grinding and mixing them to produce roasted agricultural product powder.

[0088] In one embodiment, the agricultural products may include yacon, sweet potato, potato, lotus root, yam, and chestnut.

[0089] Specifically, 80 to 120 parts by weight of yacon, 80 to 120 parts by weight of sweet potato, 80 to 120 parts by weight of potato, 60 to 100 parts by weight of lotus root, 60 to 100 parts by weight of yam, and 60 to 100 parts by weight of chestnut may be used.

[0090] For example, 80 to 120 g of yacon, 80 to 120 g of sweet potato, 80 to 120 g of potato, 60 to 100 g of lotus root, 60 to 100 g of yam, and 60 to 100 g of chestnut can be used.

[0091] More specifically, 100 g of yacon, 100 g of sweet potato, 100 g of potato, 80 g of lotus root, 80 g of yam, and 80 g of chestnut can be used.

[0092] Each of the above agricultural products can be washed and peeled, and then cut into cubes or slices of 5 to 10 mm size depending on the form of the raw material. By cutting each agricultural product into a uniform size as described above, subsequent drying and roasting processes can be carried out uniformly.

[0093] Each of the above-mentioned cut agricultural products can be dried at 50~60℃ and then roasted at 130~150℃ for 5~15 minutes.

[0094] For example, each of the above-mentioned cut agricultural products can be dried at 50 to 60°C until the moisture content is 10% by weight or less, and then roasted at 140°C for 10 minutes.

[0095] Through the above drying process, the moisture contained in each agricultural product is reduced, thereby preventing the raw materials from becoming soggy or unevenly roasted during the roasting process. In addition, by lowering the moisture content, subsequent grinding performance can be improved, and the storage stability of the final roasted agricultural product powder can be increased.

[0096] If the above drying temperature is below 50℃, it takes a long time to remove moisture, and the roasting process may become uneven due to residual moisture. On the other hand, if the drying temperature exceeds 60℃, the unique flavor of the agricultural product may decrease or the surface may become excessively hardened.

[0097] The above roasting treatment is intended to reduce the grassy or earthy smell characteristic of agricultural products and to form a nutty aroma and savory flavor. In addition, by roasting yacon, sweet potatoes, potatoes, lotus roots, yams, and chestnuts respectively, the flavors of each raw material can be harmonized, and the palatability of the final puffed grain processed food can be improved.

[0098] If the above roasting temperature is less than 130℃ or the roasting time is less than 5 minutes, the effect of reducing off-odors characteristic of agricultural products and forming a savory flavor may be insufficient. On the other hand, if the roasting temperature exceeds 150℃ or the roasting time exceeds 15 minutes, the raw material may brown excessively or carbonize, resulting in a bitter taste.

[0099] Each of the above-mentioned roasted agricultural products can be ground after cooling at room temperature. By removing residual heat and steam immediately after roasting through the cooling, the powder can be prevented from clumping during the grinding process and a powder with a uniform particle size can be produced.

[0100] In one embodiment, the grinding can be performed using a pin mill, a hammer mill, a roller mill, or a jet mill, and the ground agricultural product powder can have a particle size of 50 to 300 mesh.

[0101] The powders of the crushed yacon, sweet potato, potato, lotus root, yam, and chestnut mentioned above can be uniformly mixed to produce roasted agricultural product powder. By mixing multiple types of agricultural products in this way, the characteristics of starchy raw materials and dietary fiber-containing raw materials can be harmonized, and a complex nutty flavor and the unique taste of the agricultural products can be imparted to the final product.

[0102] The above roasted agricultural product powder can be mixed with steamed grain powder in a subsequent step and used as a raw material for extrusion molding.

[0103] In addition, step (6) above is a step of preparing a mixture for extrusion molding by mixing the steamed grain powder prepared in step (4) above and the roasted agricultural product powder prepared in step (5) above.

[0104] In one embodiment, 900 to 1,100 parts by weight of the steamed grain powder and 130 to 170 parts by weight of the roasted agricultural product powder may be mixed.

[0105] For example, 900 to 1,100 g of the above steamed grain powder and 130 to 170 g of the above roasted agricultural product powder can be mixed.

[0106] More specifically, 1,000 g of the steamed grain powder and 150 g of the roasted agricultural product powder can be mixed.

[0107] The above steamed grain powder provides starchy components necessary for puffing, and the above roasted agricultural product powder can impart a nutty flavor derived from yacon, sweet potato, potato, lotus root, yam, and chestnut, as well as the unique taste of the agricultural product.

[0108] By mixing the above steamed grain powder and roasted agricultural product powder within the above mixing range, it is possible to manufacture a puffed grain processed food that combines the flavors of the complex grain and agricultural product while maintaining appropriate puffing characteristics during extrusion molding.

[0109] If the content of the above-mentioned steamed grain powder is less than 900 parts by weight or the content of the above-mentioned roasted agricultural product powder exceeds 170 parts by weight, the relative content of the starchy component required for extrusion molding decreases, the degree of puffing decreases, and the texture of the final product may become dense or hard.

[0110] On the other hand, if the content of the steamed grain powder exceeds 1,100 parts by weight or the content of the roasted agricultural product powder is less than 130 parts by weight, the savory flavor and complex taste derived from agricultural products may not be sufficiently expressed.

[0111] The above mixing can be performed using a ribbon mixer, paddle mixer, V-mixer, or a powder mixing device equivalent thereto, and can be performed for 5 to 20 minutes so that each powder is uniformly dispersed.

[0112] For example, the above-mentioned steamed grain powder and roasted agricultural product powder can be mixed for 10 minutes after being introduced into a mixer to produce a uniform mixture for extrusion molding.

[0113] In the above mixing step, separate water may not be added, and in the subsequent extrusion molding step, water may be injected at a constant rate to control the moisture content and mixing state of the raw material inside the extrusion molding machine.

[0114] As described above, by first mixing uniformly in powder form, the roasted agricultural product powder can be evenly dispersed within the steamed grain powder, and the color, flavor, and texture of the final product can be uniformly formed.

[0115] In addition, the above step (7) is a step of manufacturing puffed grain processed food by feeding the mixture prepared in the above step (6) into an extrusion molding machine and heating, mixing, and extruding.

[0116] In one embodiment, the mixture can be fed into an extrusion molding machine and extruded under conditions of a die temperature of 140 to 160°C, a screw speed of 250 to 350 rpm, and a water injection speed of 0.03 to 0.07 L / min.

[0117] For example, the above mixture can be fed into an extrusion molding machine and extruded and expanded at a die temperature of 150°C while gradually increasing the barrel temperature from the raw material input section toward the die. At this time, the screw speed can be adjusted to 300 rpm, and purified water can be injected at a rate of 0.05 L / min.

[0118] Inside the extrusion molding machine, the mixture is conveyed, mixed, and compressed by the rotation of the screw, and the starch contained in the mixture can be gelatinized by heating and pressurization. Subsequently, when the mixture is discharged to the outside through the die, the pressure decreases rapidly, and as the moisture contained in the mixture vaporizes, a porous structure is formed, allowing for expansion.

[0119] By injecting purified water at a constant rate during the above extrusion molding process, the moisture content and fluidity of the mixture can be controlled, and the raw materials can be uniformly mixed inside the extrusion molding machine. Accordingly, the degree of puffiness and texture of the extruded product can be uniformly formed.

[0120] If the die temperature is below 140°C, the starch gelatinization and moisture vaporization of the mixture are not sufficiently carried out, which may result in a reduced degree of puffing and a denser texture. On the other hand, if the die temperature exceeds 160°C, the raw material may become excessively browned or carbonized, which may result in a bitter taste or burnt smell.

[0121] If the screw speed is less than 250 rpm, the conveying and mixing of the mixture may not be sufficient, and the degree of expansion may become uneven; if it exceeds 350 rpm, the quality of the raw material may deteriorate or the shape of the extruded product may become uneven due to excessive shear force and frictional heat.

[0122] If the above water injection rate is less than 0.03 L / min, the moisture content of the mixture is insufficient, so smooth mixing and gelatinization may not occur inside the extrusion molding machine. On the other hand, if the water injection rate exceeds 0.07 L / min, the moisture content of the mixture increases excessively, the degree of puffing decreases, and the extruded product may not have sufficient crispness.

[0123] The die of the extrusion molding machine can be formed into a circular, elliptical, rod-shaped, ring-shaped, or other desired shape, and the expanded material discharged through the die can be cut into a certain size using a cutter.

[0124] The above-described puffed material can be cooled at room temperature and, if necessary, further dried at 40 to 60°C to control the moisture content. This can improve the crispy texture and storage stability of the final product.

[0125] The puffed grain processed food produced by the above method is imparted with flavors derived from pear, Korean melon, and kohlrabi to the complex grains, and can be harmonized with the nutty flavors of roasted yacon, sweet potato, potato, lotus root, yam, and chestnut. In addition, it can have a uniform porous structure and a crispy texture.

[0126] The present invention also provides a puffed grain processed food prepared by the above method. The puffed grain processed food may be provided in the form of a snack, cereal, snack, meal replacement, or other grain processed food.

[0128] The present invention will be explained in more detail below through examples and experimental examples. However, the following examples and experimental examples are merely illustrative of the present invention, and the scope of the present invention is not limited by the following examples and experimental examples.

[0130] Example 1. Puffed grain processed food (puffed rice cracker)

[0131] (1) Grain preparation

[0132] After removing foreign substances and damaged grains from 600 g of white rice, 150 g of soybeans, 100 g of Job's tears, and 150 g of barley, each was washed 2 to 3 times with purified water. The washed grains were placed on a sieve to remove any remaining moisture on the surface.

[0134] (2) Preparation of immersion mixture

[0135] Pears and Korean melons were peeled and seeds removed, and the juices were extracted and filtered to produce pear juice and Korean melon juice, respectively. Separately, 200 g of peeled kohlrabi was cut into pieces 2–5 mm in size, added to 2.3 L of purified water, heated and extracted at 85–90°C for 1 hour, and then filtered. Purified water was added to the filtered liquid to adjust the total volume to 2,200 mL to produce a kohlrabi extract. 200 mL of pear juice, 100 mL of Korean melon juice, and 2,200 mL of kohlrabi extract were mixed to produce a total of 2.5 L of immersion mixture.

[0137] (3) Pressure immersion of grains

[0138] The grain prepared in step (1) above was placed in the immersion mixture prepared in step (2) above so as to be completely submerged, and then placed into a food pressurizer. Subsequently, the inside of the pressurizer was adjusted to a gauge pressure of 0.1 MPa at 25~30℃ and the grain was immersed under pressure for 30 minutes to promote the penetration of the immersion mixture into the grain tissue. Afterward, the pressure was released and the grain was immersed for an additional 2 hours under atmospheric pressure conditions at 25~30℃, and then the grain was strained through a sieve to remove the immersion mixture.

[0140] (4) Preparation of steamed grain powder

[0141] The grains treated by soaking in step (3) above were placed in a steamer and steamed at 100°C for 30 minutes. The steamed grains were dried at 50°C until the moisture content was 10°C to 12°F (v / w), cooled at room temperature, and then ground to produce steamed grain powder.

[0143] (5) Preparation of roasted agricultural product powder

[0144] 100 g of yacon, 100 g of sweet potato, 100 g of potato, 80 g of lotus root, 80 g of Chinese yam, and 80 g of chestnut were each washed and peeled, and then cut into cubes or slices of 5 to 10 mm size depending on the form of the raw material.

[0145] Each of the above-mentioned cut raw materials was dried at 50–60°C until the moisture content was 10% or less, and then roasted at 140°C for 10 minutes. Afterward, each roasted raw material was cooled at room temperature, ground, and then uniformly mixed to produce roasted agricultural product powder.

[0147] (6) Mixing raw materials

[0148] 1,000 g of steamed grain powder prepared in step (4) above and 150 g of roasted agricultural product powder prepared in step (5) above were uniformly mixed.

[0150] (7) Extrusion expansion

[0151] The mixture prepared in step (6) above was fed into an extrusion molding machine, and the barrel temperature was gradually increased from the raw material input section toward the die while extruding and puffing at a die temperature of 150°C. At this time, the screw speed was adjusted to 300 rpm, and purified water was injected at a rate of 0.05 L / min. Afterward, the extruded puffed material was cut into appropriate sizes to produce puffed grain processed food.

[0153] Comparative Example 1. Puffed grain processed food

[0154] (1) Grain preparation

[0155] After removing foreign substances and damaged grains from 600 g of rice, 150 g of white beans, 100 g of Job's tears, and 150 g of barley, each was washed 2 to 3 times with purified water. The washed grains were placed on a sieve to remove any remaining moisture on the surface.

[0157] (2) Soaking of grains under atmospheric pressure

[0158] The grains prepared in step (1) above were placed in purified water so that they were completely submerged, and immersed for 2 hours at atmospheric pressure of 25~30℃. Afterwards, the grains were strained through a sieve to remove the purified water.

[0160] (3) Preparation of steamed grain powder

[0161] The grains treated by soaking in step (2) above were placed in a steamer and steamed at 100°C for 30 minutes. The steamed grains were dried at 50°C until the moisture content reached 10°C to 12% by weight, cooled at room temperature, and then ground to produce steamed grain powder.

[0162] Using the steamed grain powder prepared in step (3) above, the roasted agricultural product powder, the mixing of the powders, and the extrusion molding were performed in the same manner as steps (5) to (7) of Example 1 to produce a puffed grain processed food.

[0164] Comparative Example 2. Puffed grain processed food

[0165] A puffed grain processed food was prepared using the method of Example 1, but in step (2), a mixture for soaking was prepared using kohlrabi extract without including pear juice and Korean melon juice.

[0166] Specifically, 200 g of peeled kohlrabi was cut into pieces 2–5 mm in size and added to 2.3 L of purified water, heated and extracted at 85–90°C for 1 hour, and then filtered. Afterward, purified water was added to adjust the total volume to 2.5 L to prepare a mixture for soaking.

[0168] Comparative Example 3. Puffed grain processed food

[0169] A puffed grain processed food was prepared using the method of Example 1, but when preparing the grains in step (1), 700 g of rice, 150 g of white beans (soybeans), and 150 g of barley were used, and Job's tears were not used.

[0170] In addition, when making the roasted agricultural product powder in step (5) above, 160 g of potatoes, 250 g of lotus roots, and 130 g of Chinese yams were used, and yacon, sweet potatoes, and chestnuts were not used.

[0171] The rest of the process was carried out in the same manner as in Example 1 to produce a puffed grain processed food.

[0173] Comparative Example 4. Puffed grain processed food

[0174] A puffed grain processed food was prepared using the method of Example 1, but 750 g of rice and 250 g of Job's tears were used when preparing the grains in step (1), and white beans (soybeans) and barley were not used.

[0175] In addition, 100 g of yacon, 200 g of sweet potato, and 240 g of chestnut were used to make the roasted agricultural product powder in step (5) above, and potatoes, lotus roots, and Chinese yams were not used.

[0176] The rest of the process was carried out in the same manner as in Example 1 to produce a puffed grain processed food.

[0178] Experimental Example 1. Sensory evaluation of puffed grain processed foods according to immersion conditions and composition of immersion mixture

[0179] Sensory evaluation was conducted on the puffed grain processed foods prepared in Example 1 and Comparative Examples 1 and 2. The sensory evaluation was performed on 20 sensory evaluators, and the taste, aroma, texture, and overall preference of each sample were evaluated. Texture was evaluated based on the crispness and texture felt when chewing the puffed grain processed foods.

[0180] Each evaluation item was evaluated using a 5-point sign scale (1 point: very low, 2 points: low, 3 points: average, 4 points: good, 5 points: very good), and the average values ​​are shown in Table 1 below.

[0181] Sensory evaluation results of puffed grain processed foods according to immersion conditions and composition of immersion mixture division taste incense Texture Overall preference Example 1 4.4 4.3 4.5 4.5 Comparative Example 1 3.5 3.4 4.1 3.5 Comparative Example 2 3.9 3.7 4.2 3.9

[0182] As a result, Example 1 showed a higher rating in taste, aroma, and overall preference compared to Comparative Example 1 and Comparative Example 2. On the other hand, texture was rated at 4.1 to 4.5 points for all samples, indicating that there was not a significant difference between the samples.

[0183] Comparative Example 1, which was performed only at atmospheric pressure immersion using purified water, showed a lower evaluation for taste and aroma compared to Example 1, and Comparative Example 2, which used only kohlrabi extract, showed a lower evaluation for taste and aroma compared to Example 1, which used pear juice and Korean melon juice together.

[0184] Therefore, from the above results, it was confirmed that using a soaking mixture containing pear juice, Korean melon juice, and kohlrabi extract together is advantageous for improving taste, aroma, and overall palatability. In addition, Example 1 showed the highest evaluation in terms of texture, but the difference between each sample was not relatively large.

[0186] Experimental Example 2. Sensory evaluation of puffed grain processed foods according to the types of raw materials, such as grains and roasted agricultural products

[0187] Sensory evaluation was conducted on the puffed grain processed foods prepared in Example 1 and Comparative Examples 3 to 4 using the same method as in Experimental Example 1. The results of the sensory evaluation are shown in Table 2 below.

[0188] Sensory evaluation results of puffed grain processed foods according to the types of raw materials, such as grains and roasted agricultural products division taste incense Texture Overall preference Example 1 4.4 4.3 4.5 4.5 Comparative Example 3 3.8 3.4 3.8 3.6 Comparative Example 4 3.7 3.3 3.9 3.5

[0189] As a result, Example 1 showed an overall higher rating in taste, aroma, texture, and overall preference compared to Comparative Examples 3 and 4.

[0190] Comparative Examples 3 and 4 differed from Example 1 in the composition of grains and roasted agricultural products, and accordingly, the evaluations for taste and aroma were lower compared to Example 1. In addition, due to the difference in raw material composition, there was a difference in texture after puffing, so the evaluation for mouthfeel was also somewhat lower.

[0191] Therefore, from the above results, it was confirmed that using a combination of rice, white beans, Job's tears, and barley with yacon, sweet potatoes, potatoes, lotus roots, yams, and chestnuts is advantageous for improving the taste, aroma, texture, and overall palatability of puffed grain processed foods.

Claims

Claim 1 (1) a step of preparing grains including rice, white beans, Job's tears, and barley; (2) a step of preparing a soaking mixture by mixing pear juice, Korean melon juice, and kohlrabi extract; (3) a step of placing the grains prepared in step (1) into the soaking mixture prepared in step (2) and soaking them under pressure, and then soaking them further under atmospheric pressure; (4) a step of steaming and drying the grains soaked in step (3) and then grinding them to produce steamed grain powder; (5) a step of cutting and drying yacon, sweet potato, potato, lotus root, yam, and chestnut, then roasting them, grinding them, and mixing them to produce roasted agricultural product powder; (6) a step of mixing the steamed grain powder prepared in step (4) and the roasted agricultural product powder prepared in step (5); and (7) a step of feeding the mixture prepared in step (6) into an extrusion molding machine and extruding it. Claim 2 A method for manufacturing a puffed grain processed food according to claim 1, wherein the soaking mixture of step (2) is prepared by mixing 180 to 220 parts by weight of pear juice, 80 to 120 parts by weight of Korean melon juice, and 2,000 to 2,500 parts by weight of kohlrabi extract. Claim 3 In claim 1, (1) a step of preparing grains comprising 550 to 650 parts by weight of rice, 130 to 170 parts by weight of white beans, 80 to 120 parts by weight of Job's tears, and 130 to 170 parts by weight of barley; (2) a step of preparing a soaking mixture by mixing 180 to 220 parts by weight of pear juice, 80 to 120 parts by weight of Korean melon juice, and 2,000 to 2,500 parts by weight of kohlrabi extract; (3) a step of placing the grains prepared in step (1) into the soaking mixture prepared in step (2) and soaking them under pressure, followed by further soaking them under atmospheric pressure; (4) a step of steaming the grains treated by soaking in step (3), drying them, and then grinding them to produce steamed grain powder; (5) 80 to 120 parts by weight of yacon, 80 to 120 parts by weight of sweet potato, 80 to 120 parts by weight of potato, and 60 to 100 parts by weight of lotus root A method for manufacturing a puffed grain processed food, characterized by comprising the steps of: cutting and drying parts by weight of yam, 60 to 100 parts by weight of chestnut, and 60 to 100 parts by weight of chestnut, then roasting, grinding, and mixing to produce roasted agricultural product powder; (6) mixing 900 to 1,100 parts by weight of the steamed grain powder produced in step (4) with 130 to 170 parts by weight of the roasted agricultural product powder produced in step (5); and (7) feeding the mixture prepared in step (6) into an extrusion molding machine and extruding it. Claim 4 In claim 3, (1) a step of preparing grains comprising 550 to 650 parts by weight of rice, 130 to 170 parts by weight of white beans, 80 to 120 parts by weight of Job's tears, and 130 to 170 parts by weight of barley; (2) a step of preparing a soaking mixture by mixing 180 to 220 parts by weight of pear juice, 80 to 120 parts by weight of Korean melon juice, and 2,000 to 2,500 parts by weight of kohlrabi extract; (3) a step of placing the grains prepared in step (1) into the soaking mixture prepared in step (2), pressurizing and soaking for 20 to 40 minutes at 25 to 30°C and a gauge pressure of 0.08 to 0.12 MPa, then releasing the pressure and further soaking for 1 to 3 hours at atmospheric pressure at 25 to 30°C; (4) soaking the grains treated in step (3) at 95 to 100°C A step of preparing steamed grain powder by steaming for 20 to 40 minutes, drying at 50 to 60°C, and then grinding; (5) a step of preparing roasted agricultural product powder by cutting 80 to 120 parts by weight of yacon, 80 to 120 parts by weight of sweet potato, 80 to 120 parts by weight of potato, 60 to 100 parts by weight of lotus root, 60 to 100 parts by weight of yam, and 60 to 100 parts by weight of chestnut, drying at 50 to 60°C, roasting at 130 to 15°C for 5 to 15 minutes, and then grinding and mixing; (6) a step of mixing 900 to 1,100 parts by weight of the steamed grain powder prepared in step (4) with 130 to 170 parts by weight of the roasted agricultural product powder prepared in step (5); A method for manufacturing puffed grain processed food, characterized by including the step of extruding the mixture mixed in step (6) into an extrusion molding machine adjusted to the conditions of a die temperature of 140~160℃, a screw speed of 250~350 rpm, and a water injection speed of 0.03~0.07 L / min. Claim 5 Puffed grain processed food manufactured by the method of any one of paragraphs 1 to 4.

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