Method for manufacturing gelatinized grains and gelatinized grains manufactured thereby

Abstract

Provided is a method for manufacturing gelatinized grains. The method comprises: a step of preparing grains; a step of preparing an energy input device including a uniformization device that prevents energy from being concentrated on one surface of the grains; a grain input step of inputting the grains into the energy input device; an energy input step, performed by the uniformization device, of making the grains to be in the state of a preset first energy level and gelatinizing starch of the grains; and an energy collection step of making the grains in the state of the first energy level to be in the state of a second energy level lower than the first energy level more rapidly than a predetermined speed.

Description

Method for producing nutritious grains and nutritious grains produced thereby

[0001] The present invention relates to grain processing, and more particularly, to a method for producing nutritious grains and producing vegetable milk based on the same.

[0002] Milk, in a strict documentary sense, means the liquid milk of mammals of the bovine family. More generally, it means the liquid milk of various mammals. Since ancient times, humans have been able to easily obtain milk through animal breeding, and the milk obtained from animals has served as a useful nutrient source and as a food and food raw material. In particular, the original form of milk is liquid, but milk powder, which is a solid form of it, is a food raw material obtained by drying milk and is widely used in meat processing, retort, protein shakes, baking, desserts, as well as recently popular convenient meal replacements (CMR) or home convenient meals (HMR).

[0003] On the other hand, recently, due to various reasons such as health reasons, personal value changes, or ethical issues regarding animal breeding and meat consumption, and environmental pollution problems caused by breeding, the demand for vegan plant-based foods that can replace animal-based foods is increasing. With the rapid growth of the vegan food market, the importance of plant-based alternative foods and food raw materials that can replace conventional animal milk and milk powder is being greatly recognized.

[0004] In this regard, a relatively diverse range of plant-based alternatives to animal-based milk and powdered milk have been proposed. These are referred to as plant-based milks or powdered milks. Liquid plant-based milks include soy milk, almond milk, and oat milk, while solid plant-based milks include creamers (creamers) made by coagulating palm oil and adding flavorings and additives. Plant-based milks and powdered milks aim to create flavors similar to those of animal-based milk (such as a smooth texture, a distinctive fresh aroma, and a rich taste) from plant-based ingredients, responding to the benefits consumers expect when consuming animal-based milk and powdered milk.

[0005] In particular, grains, which are representative plant-based raw materials, are first heated with water to create a flavor similar to animal milk. This process involves boiling, steaming, or reducing the amount of moisture to puff up the starch they contain. This process gelatinizes (alpha-izes) the starch, creating a soft texture and making it digestible when consumed. Then, the gelatinized powder is mixed with an aqueous solvent and heated to an appropriate temperature to liquefy nutrients such as carbohydrates, proteins, and fats. The liquefaction process makes the product's color similar to animal milk and allows the reacted nutrients to be easily dispersed in water. However, the liquid form is difficult to distribute and store. To solve this problem, when turning it into a solid powder, it involves multiple, complex processes, including separate steps such as freeze-drying, which consumes a lot of energy and money to maintain the flavor in the liquid form, or spray drying, which reduces the unit cost even if the flavor is somewhat lost.

[0006] Due to the complex, multi-step process involved, including gelatinization methods like boiling, steaming, and puffing, as well as enzymatic liquefaction, conventional plant-based milks and powdered milks suffer from high unit prices and low productivity. Furthermore, they require significant energy input into nutrients like fat, making them prone to rancidity. Furthermore, gelatinized starch cannot maintain its gelatinized state for long periods, leading to a loss of soft texture and freshness.

[0007] One object of the present invention to solve the above-mentioned problems is to provide a single-cycle process in which an energy input step and an energy recovery step are sequentially performed one step each, thereby achieving a flavor similar to animal milk in a solid state without performing a liquefaction process and a separate drying step, thereby simplifying equipment and process steps, and drastically reducing required energy resources, manufacturing time, and cost, and by adaptively performing a pretreatment process according to the characteristics of the grain being processed, thereby providing a method for manufacturing vegetable milk powder adaptably to grains.

[0008] In addition, another object of the present invention to solve the above-mentioned problem is to provide, as a non-limiting example, a gelatinized grain that can be used in the production of vegetable milk powder, and a method for producing the same, wherein the gelatinized grain and the vegetable milk powder produced therefrom can be maintained in a gelatinized state for a long period of time.

[0009] In addition, another object of the present invention to solve the above-mentioned problem is to provide, as a non-limiting example, a method for producing a gelatinized grain that can be used in the production of vegetable milk powder, wherein the gelatinized grain and the vegetable milk powder produced therefrom are suppressed from rancidity, and a method for producing the same.

[0010] However, the problem to be solved by the present invention is not limited to this, and may be expanded in various ways without departing from the spirit and scope of the present invention.

[0011] A method for producing a gelatinized grain according to one embodiment of the present invention for achieving the above-described object may include: a step of preparing grain; a step of preparing an energy input device equipped with a homogenizing device that prevents energy from being concentrated on one side of the grain; a grain input step of inputting the grain into the energy input device; an energy input step in which the homogenizing device functions to bring the grain to a first energy level state set in advance and gelatinize starch of the grain; and an energy recovery step of bringing the grain at the first energy level state to a second energy level state lower than the first energy level more rapidly than a predetermined speed.

[0012] According to one aspect, the grain may include at least one selected from the group consisting of cereals, sub-cereals, and legumes.

[0013] According to one aspect, the grain may contain starch.

[0014] According to one aspect, the energy input step may be performed by at least one means selected from the group consisting of heating, pressurization, ultrasonic irradiation, and electromagnetic wave irradiation.

[0015] According to one aspect, the energy input device may be a roaster that uses heating as a means in the energy input step.

[0016] According to one aspect, the homogenizing device may be characterized in that it enables the grain to be heated uniformly without directly contacting the roaster surface.

[0017] According to one aspect, the homogenizing device may be a rotatable container provided in the roaster, and may be characterized by rotating the rotatable container in the energy input step.

[0018] According to one aspect, the rotatable container can be configured to control the contact time of the grains with the roaster surface by rotating about a rotation axis different from the gravity direction axis.

[0019] According to one aspect, the contact time can be controlled according to the rotation speed of the rotatable container.

[0020] According to one aspect, the grain may be configured to perform repeated upward and downward movements by rotation along the rotation axis of the rotatable container.

[0021] According to one aspect, the method may be characterized in that the starch of the grain is fragmented into fine starch crystals smaller than the starch crystals prior to the energy recovery step by rapidly bringing the grain at the first energy level state to a second energy level state lower than the first energy level at a predetermined rate.

[0022] According to one aspect, the energy recovery step may be accomplished by at least one means selected from the group consisting of cooling and decompression.

[0023] According to one aspect, the cooling may be characterized by adding an additive to the grain so that the additive is vaporized, thereby absorbing the heat of vaporization.

[0024] According to one aspect, the vaporization of the additive may be characterized by discharging residual moisture inside the grain, which is not used for gelatinization of the starch of the grain in the energy input step, to the outside of the grain.

[0025] According to one aspect, the manufactured luxury grain may be characterized in that the luxury state is maintained for a predetermined length of time or longer.

[0026] According to one aspect, the additive may be characterized by having a boiling point lower than a temperature corresponding to the first energy level of the grain.

[0027] According to one aspect, the additive may include at least one selected from the group consisting of water and alcohol.

[0028] According to one aspect, the fragmentation of the starch crystals may be characterized by enabling bonding between the fragmented starch crystals and fat within the grain.

[0029] According to one aspect, the bond between the starch crystals and the fat may be characterized by reducing the possibility of moisture contact with the starch crystals and reducing the degree of oxygen contact with the fat.

[0030] According to one aspect, the manufactured luxury grain may be characterized in that oxidation progresses at a delayed rate rather than a predetermined rate.

[0031] A method for adaptively producing a gelatinized grain to a grain to be processed according to one embodiment of the present invention may include the steps of: preparing grain; performing a pretreatment on the grain, wherein the pretreatment is determined differently depending on the properties of the grain; preparing an energy input device having a homogenizing device that prevents energy from being concentrated on one side of the grain; a grain input step of inputting the grain into the energy input device; an energy input step in which the homogenizing device functions to bring the grain to a preset first energy level state and gelatinize starch of the grain; and an energy recovery step of bringing the grain at the first energy level state to a second energy level state lower than the first energy level.

[0032] According to one aspect, the step of performing the pretreatment may include a step of permeating the additive into the grain.

[0033] According to one aspect, the additive may include at least one selected from the group consisting of water and alcohol.

[0034] According to one aspect, the step of penetrating the additive into the grain may be characterized by immersing the grain in the additive.

[0035] According to one aspect, the step of penetrating the additive into the grain may be characterized as a spontaneous process according to a change in entropy.

[0036] According to one aspect, the step of performing the pretreatment may further include, after the step of permeating the additive into the grain, a step of removing an additive present on the grain surface other than the additive permeated into the grain.

[0037] According to one aspect, the properties of the grain may include the degree to which the grain has been milled.

[0038] According to one aspect, the properties of the grain may include the species of the grain.

[0039] According to one aspect, the properties of the grain may include a difference in at least one component of fiber or wax contained in the grain.

[0040] According to one aspect, the properties of the grain may include the moisture content relative to the starch mass of the grain.

[0041] According to one aspect, soaking the grain in the additive can leach at least a portion of the starch contained in the grain into the additive.

[0042] According to another embodiment of the present invention, a luxurious grain manufactured according to any one of the embodiments of the manufacturing method described above can be provided.

[0043] According to another embodiment of the present invention, a method for producing vegetable milk powder by grinding luxurious grains produced according to any one of the embodiments of the production method described above can be provided.

[0044] The disclosed technology may have the following effects. However, this does not mean that a particular embodiment must include all or only the following effects, and thus the scope of the disclosed technology should not be construed as being limited thereby.

[0045] According to the method for manufacturing vegetable milk powder according to one embodiment of the present invention described above, the method is a single-cycle process in which the energy input step and the energy recovery step are sequentially performed one step each, and thus, without performing a liquefaction process and a separate drying step, a flavor similar to that of animal milk is achieved in a solid state, thereby simplifying equipment and process steps and drastically reducing energy resources, manufacturing time, and costs required.

[0046] In addition, according to the luxury grain and the method for producing the same according to one embodiment of the present invention, a luxury grain that can be used for producing vegetable milk powder as a non-limiting example can be produced, and the gelatinization state of the luxury grain and the vegetable milk powder produced therefrom can be maintained for a long period of time.

[0047] In addition, according to a luxury grain and a method for producing the same according to one embodiment of the present invention, a luxury grain that can be used for producing vegetable milk powder as a non-limiting example can be produced, and oxidation of the luxury grain and the vegetable milk powder produced therefrom can be suppressed.

[0048] Figure 1 is a schematic flow chart of a method for producing luxurious grains according to one embodiment of the present invention.

[0049] FIG. 2 is a side view showing the arrangement of a rotatable container, which is a contact prevention device of a roaster that can be used in the production of luxury grains according to one embodiment of the present invention.

[0050] Figure 3 is a front view of the rotatable container of Figure 2.

[0051] Figure 4 is an exemplary detailed flowchart of the preprocessing step of Figure 1.

[0052] The present invention can be modified in various ways and has various embodiments, and specific embodiments are illustrated in the drawings and described in detail.

[0053] However, this is not intended to limit the present invention to a specific embodiment, but should be understood to include all modifications, equivalents, or substitutes included in the spirit and technical scope of the present invention.

[0054] While terms such as "first" and "second" may be used to describe various components, these components should not be limited by these terms. These terms are used solely to distinguish one component from another. For example, without departing from the scope of the present invention, a first component may be referred to as a "second component," and similarly, a second component may also be referred to as a "first component." The term "and / or" includes any combination of multiple related items described herein or any item among multiple related items described herein.

[0055] When a component is referred to as being "connected" or "connected" to another component, it should be understood that it may be directly connected or connected to that other component, but that there may be other components intervening. Conversely, when a component is referred to as being "directly connected" or "connected" to another component, it should be understood that there are no other components intervening.

[0056] The terminology used in this application is only used to describe specific embodiments and is not intended to limit the present invention. The singular expression includes the plural expression unless the context clearly indicates otherwise. In this application, it should be understood that the terms "comprise" or "have" indicate the presence of a feature, number, step, operation, component, part, or combination thereof described in the specification, but do not exclude in advance the possibility of the presence or addition of one or more other features, numbers, steps, operations, components, parts, or combinations thereof.

[0057] Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. Terms defined in commonly used dictionaries should be interpreted as having a meaning consistent with their meaning in the context of the relevant technology, and will not be interpreted in an idealized or overly formal sense unless explicitly defined herein.

[0058] Hereinafter, with reference to the attached drawings, preferred embodiments of the present invention will be described in more detail. In order to facilitate an overall understanding in describing the present invention, identical reference numerals will be used for identical components in the drawings, and redundant descriptions of identical components will be omitted.

[0059] 1. Maintaining luxury

[0060] According to one embodiment of the present disclosure, a method for producing a gelatinized grain is disclosed, characterized in that the gelatinized state is maintained for a predetermined length of time or longer, which can also be used for the production of vegetable milk powder as a non-limiting example.

[0061] The gelatinization of grains is mainly discussed with regard to the starch contained in grains, but is not limited thereto. Furthermore, gelatinization can be narrowly interpreted as a change in the orientation of the functional groups of starch with a chain-linked structure due to hydrolysis, or more broadly interpreted as a change in the overall starch structure that occurs for digestion, etc., but is not limited thereto. Hereinafter, for convenience of explanation, the gelatinization and retrogradation of starch will be described, but it should be noted that the technical concept of the present invention is not limited thereto.

[0062] Grains undergo changes in their crystal structure, referred to as gelatinization (alpha-ization) or aging (beta-ization), under specific temperature, pressure, volume, and moisture conditions. Before gelatinization, the starch of grains has a complex, intertwined microcrystalline structure, making it difficult for water molecules to penetrate between the granular structures, making it difficult to expect a smooth taste. In addition, digestive enzymes have difficulty acting, so the digestion efficiency tends to be low when consumed. Therefore, in order for grains to be utilized as edible foods, gelatinization, which transforms or collapses the complexly intertwined microcrystalline structure of starch, is necessary. For grain gelatinization, processing methods such as heat puffing, pressure puffing, and electromagnetic wave irradiation can be used with special equipment or conditions, but more easily, general cooking methods such as steaming and boiling, which involve heating with water, have been used.

[0063] In a general cooking method, for example, when starch is heated with sufficient water, the starch absorbs water at temperatures above 60℃, destroying its microcrystalline structure and swelling. During this process, water molecules bind to some functional groups of the starch bond structure, changing the orientation of the bond structure. This can be referred to as a method of gelatinization.

[0064] As a non-limiting example, starch is a polysaccharide formed by the polymerization of glucose, and includes amylose and amylopectin. Amylose is a polymer formed by linear bonds of glucose, and amylopectin is a polymer formed by linear and branched bonds of glucose. For example, beta starch has a microcrystalline structure in which amylose and amylopectin are intricately intertwined. Under sufficient moisture and heating conditions, gelatinized starch becomes a viscous, translucent state like glue. At this time, amylose becomes a sol, which is a state dispersed in hot water, and amylopectin becomes an insoluble gel. In the presence of sufficient moisture, the ratio of linear and branched bonds changes, and as the treatment temperature and time increase, the crystal structure of the starch particles continues to collapse, making the solution gradually transparent, and the viscosity continues to increase until it suddenly decreases at some point.

[0065] Meanwhile, unlike the general cooking method that gelatinizes through heating in a state of sufficient moisture, the puffing method and electromagnetic wave irradiation method gelatinize starch by deforming or collapsing the complexly intertwined microcrystalline structure of starch in a state of lack or absence of moisture.

[0066] For example, puffing is done by making it without adding moisture or insufficient, and by utilizing moisture in the grain, etc., and by rapidly expanding the volume inside the grain due to moisture, etc., the granular structures of starch are split, bent, or swelled by the swelling pressure, thereby changing the shape of the granular structures, and essentially causing gelatinization, which changes the bonding structure of starch.

[0067] Such changes in starch granule structure can be induced by various energy sources. Electromagnetic waves responsive to moisture and other grain components can be utilized as gelatinization methods, such as puffing. Ultrasonic treatment can also be used. For example, to induce changes in starch under low-moisture conditions through ultrasonic treatment similar to gelatinization under sufficient moisture and heat conditions, it is known that energy input through ultrasonication for more than 120 minutes is required using equipment with typical output in the food industry.

[0068] As discussed above, there are various methods of gelatinization. However, grains gelatinized by these methods can easily become stale, making long-term storage difficult and losing their fresh flavor. For example, if the temperature of gelatinized starch is lowered again, starting from around 20 to 50 degrees, staleness can occur, in which some starches recombine and restructure with reactive neighboring starches, gradually solidifying and forming a crystalline structure again. As starch ages, amylose particles bind to each other to form crystals, returning to a structure with a partially complex, entangled arrangement. Because water molecules have difficulty penetrating the granular structure of recrystallized stale starch, its texture becomes hard and rough, similar to before gelatinization. Furthermore, digestive enzymes have difficulty acting, reducing digestibility.

[0069] In the food industry, gelatinized grains and their powders are highly versatile and are widely used, particularly in casting and baking. Therefore, attempts to fix gelatinization are common. For example, a dehydration process is added after a gelatinization process such as steaming to rapidly remove moisture beyond a certain level after the gelatinization process, thereby eliminating the causes of and accelerating staling. Maintaining temperatures below -2°C or rapidly increasing the pH can be used to control the rate of starch staling. The addition of anti-oxidants such as sugars is another method. However, these existing methods are costly due to the additional processing steps, energy consumption due to controlling reaction conditions, and the addition of additional additives. Furthermore, these methods often hinder grain staling, but they also compromise marketability.

[0070] Meanwhile, moisture conditions are primarily proposed as the cause of starch aging. It is commonly known that aging is already in progress when moisture is slowly removed immediately after heating for the gelatinization process. At this time, moisture conditions refer to the penetration of moisture from the outside to the inside of the starch crystal, but also the possibility of moisture generation within the starch crystal through dehydration and condensation reactions, which are natural reactions depending on the level of entropy. Therefore, it is important to rapidly remove residual moisture, etc. that is not essential for gelatinization, while gelatinizing starch. This is also the principle behind maintaining gelatinization to a certain extent through dehydration processes. In addition, the principle behind the addition of sugars and other oxidation inhibitors to prevent aging is that they fundamentally prevent moisture and air, which are aging factors, from easily accessing the crystal sites (reactive sites) of the gelatinized starch crystal.

[0071] According to a method for producing a gelatinized grain according to one embodiment of the present invention, a gelatinized grain can be produced, and the gelatinized state of the gelatinized grain and the vegetable milk powder produced therefrom can be maintained for a long period of time. More specifically, but not limitedly, this can be achieved by evenly supplying energy to all components (particularly, starch and fat) in the grain through an energy input device equipped with a homogenizing device, rapidly recovering energy to a second energy level state lower than the minimum energy level for gelatinization through the input of an additive, and simultaneously rapidly removing moisture in the starch.

[0072] At this time, the rapid change in energy level can promote fragmentation of starch crystals into smaller, fine starch crystals. Fragmented starch crystals exist in a disconnected manner. The presence of disconnected passages as fine starch crystals are formed can promote rapid moisture removal. In addition, the vaporization of the additive can promote sequential vaporization by drawing moisture, etc., within the starch to the outside of the grain. While gelatinizing starch, the rapid removal of residual moisture, etc. that is not essential for gelatinization, affects gelatinization fixation. Therefore, the fragmentation into fine starch crystals caused by the rapid change in energy level and the promotion of moisture removal due to the addition of the additive can be the cause of gelatinization fixation.

[0073] Furthermore, fine starch crystals themselves can minimize the exposure of the water-dependent sites required for aging. This may be a physical change. Grains composed of fine starch crystals can be homogeneously mixed with components such as fat and bound by weak, non-chemical bonds to form granules, which interact with the starch crystals and fat. Specifically, from the starch crystals' perspective, minimizing the exposure of the water-dependent sites required for aging may prevent starch crystal aging.

[0074] As a point of contention outside of the discussion of gelatinization, the granules containing fine starch crystals, which are the main properties affecting marketability, are bound by non-chemical bonds with components such as fat, so when there is too much water, such as when mixed with water, they easily disperse in water, similar to when chemically decomposed by enzymes, etc., and after a certain period of time after mixing with water, the phenomenon of each component separating and dividing into layers can also be observed.

[0075] Meanwhile, the fragmentation of starch is influenced by the uniform heat treatment of the entire grain. Specifically, but not exclusively, it can be influenced by factors such as the moisture content within the grain, which exists alongside the starch, and the thickness and hardness of the grain envelope surrounding the starch. This suggests that starch fragmentation can be more effectively achieved when it occurs uniformly or evenly across all sides of the starch crystals. Furthermore, the uniform or even energy input across the grain can be selected based on factors such as the energy input source.

[0076] Ultimately, it can improve the marketability of luxurious grains by preventing them from aging easily, thereby maintaining their fresh taste in the long term.

[0077] 2. Inhibition of rancidity

[0078] Meanwhile, according to one embodiment of the present invention, a method for producing a luxury grain characterized by suppressed oxidation, which can also be used for the production of vegetable milk powder as a non-limiting example, is disclosed.

[0079] Grains that can be used in vegetable milk powder may contain fat or fatty acids. During storage and processing of foods containing fat, rancidity can occur, resulting in an unpleasant odor and taste, deteriorating the grain's quality, due to at least one of a variety of chemical or microbial factors. Rancidity can be categorized into various causes, but a typical example of fat rancidity is auto-oxidation. Fat components can be oxidized by the absorption of oxygen, or free fatty acids can be generated by water, acids, alkalis, and enzymes, resulting in an unpleasant odor and taste.

[0080] In particular, auto-oxidation is known to be significantly affected by heating processes, such as in food manufacturing processes. In the case of grains, heating can impart a mild sweetness and oxidize fat (or lipid) components, resulting in a characteristically nutty flavor. However, excessive heating can also transform the lipid and fatty acid structures into structures that favor oxygen-specific bonding. Structures favoring oxygen-specific bonding are susceptible to rancidity.

[0081] Due to this, food groups that are prone to rancidity have a shelf life of around six months, which affects their profitability. While adding specific antioxidants to prevent rancidity has been a common method, there are concerns that this could undermine consumer perception of health. While air access can be blocked, there are limitations to perfectly sealed packaging, and in many cases, long-term storage times after opening and consumption are common. Furthermore, methods such as hydrothermal treatment and low-temperature heating are used to prevent rancidity during the process. However, these methods consume a lot of energy, use moisture at low temperatures, and increase microbial contamination. Furthermore, these methods are difficult to implement, reducing overall production yields and increasing costs.

[0082] In relation to this, a method for producing a gelatinized grain according to one embodiment of the present invention is intended to solve such a problem, and as a non-limiting example, energy is evenly input to all components (particularly, starch and fat) in the grain through an energy input device equipped with a homogenizing device, and energy is quickly recovered to a second energy level state lower than the minimum energy level for gelatinization through input of an additive, and at the same time, moisture in the starch is quickly removed, which can be achieved.

[0083] At this time, the rapid change in energy level can promote fragmentation of starch crystals into smaller, fine starch crystals. The fragmented starch crystals exist in a disconnected state. The presence of disconnected passages, which form fine starch crystals, facilitates the rapid removal of moisture. These passages may be characterized by promoting heat circulation within the grain, and in particular, during the energy recovery step, they may enable rapid heat recovery from the grain, thereby preventing excessive heating, which may result in the conversion of lipids and fatty acids into structures favorable for oxygen-specific binding.

[0084] Additionally, it can be homogeneously mixed with components such as fat, which are composed of fine starch crystals, and bound together by weak, non-chemical bonds to form granules. This interaction between the starch crystals and fat can have a significant impact. Specifically, from the fat's perspective, it can prevent oxidation by minimizing exposure to oxidizing agents, such as oxygen, which are necessary for oxidation.

[0085] As a comparative example, in the case of lactic acid bacteria protection agents, it is known that rather than directly wrapping and protecting lactic acid bacteria, a specific protective ingredient that protects lactic acid bacteria is mixed uniformly and homogeneously with the lactic acid bacteria to protect them from oxygen and other substances that may reduce the activity of the lactic acid bacteria.

[0086] As a point of contention outside of the discussion of gelatinization, the granules containing fine starch crystals, which are the main properties affecting marketability, are bound by non-chemical bonds with components such as fat, so when there is an excessive amount of water, such as when mixed with water, they easily disperse in water, similar to when chemically decomposed by enzymes, etc., and after a certain period of time after mixing with water, the phenomenon of each component separating and dividing into layers can also be observed.

[0087] Meanwhile, the fragmentation of starch is influenced by the uniform heat treatment of the entire grain. Specifically, but not exclusively, it can be influenced by factors such as the moisture content within the grain, which exists alongside the starch, and the thickness and hardness of the grain envelope surrounding the starch. This suggests that starch fragmentation can be more effectively achieved when it occurs uniformly or evenly across all sides of the starch crystals. Furthermore, the uniform or even energy input across the grain can be selected based on factors such as the energy input source.

[0088] Ultimately, it can improve the marketability of luxurious grains by suppressing the easy oxidation of fats in the grains, thereby maintaining a fresh taste without rancidity in the long term.

[0089] 3. Adaptive grain pretreatment

[0090] According to one embodiment of the present invention, starch fragmentation is performed to enhance the marketability and flavor of vegetable milk and powdered milk by inducing starch gelatinization and fat oxidation prevention. Starch fragmentation can be achieved by uniform or equal energy input to all surfaces of the grain and rapid energy recovery through vaporization of a liquid additive, etc. However, in order to maximize starch fragmentation and its effects, the pretreatment process can be adaptively designed or modified depending on the characteristics of the grain being processed.

[0091] As a non-limiting example, representative grains (rice, oats, etc.) can undergo significant processing differences depending on whether they are milled or not. Partially milled grains may include the inner hull (rice bran) containing fiber and vegetable fat, while grains that have not been milled to the inner hull may include a portion of the outer hull (bran layer) containing wax and paraffin components. In cases where the inner hull or a portion of the outer hull is included, compared to cases where some of it is not included, differences in components such as fiber and wax, as well as differences in the energy conservation and delivery system inside the grain due to the different outer hull, may occur, and the process after energy input may be different.

[0092] Furthermore, as a non-limiting example, grains may differ in their moisture content relative to their starch content. Moisture content and other readily vaporizable substances within grains during the energy supply and recovery stages can influence the degree of grain fragmentation. In other words, the moisture content within grains may determine the degree of starch fragmentation during the energy recovery stage. In particular, moisture content and other substances have a higher specific heat capacity than other grain components, such as starch and fat, which can affect the uniformity of heat treatment within the grain.

[0093] As described above, grain adaptive pretreatment can be performed to adjust and correct the fragmentation of starch, which is affected by the thickness and hardness of the grain hull, the moisture content inside the grain, etc. In particular, grain adaptive pretreatment can be soaking the grain in water or a solvent such as alcohol. As a specific but non-limiting example, there may be a case where grains containing low moisture content are soaked in water. Components such as dietary fiber and starch contained in grains, as well as plant cells, can easily swell in a low-tensile solution. In this case, the path for moisture to reach starch, etc. is expanded, and if the grain contains low moisture content compared to the starch content, the grain can contain sufficient moisture for the fragmentation of the starch through the penetration of moisture or partial dissolution of starch. That is, if the grain contains excessive starch, some of the starch can be leached out into the water in which it is soaked. This can be a method to adjust the contents of starch and fat, etc., to maximize the effect of gelatinization fixation due to fragmentation of starch and prevention of oxidation of fat.

[0094] Example 1: Production of grain-adapted, gelatinized grains

[0095] FIG. 1 is a schematic flowchart of a method for producing a luxurious grain according to one embodiment of the present invention. Hereinafter, a method for producing a luxurious grain according to one embodiment of the present invention will be described in more detail, but not in a limited manner, with reference to FIG. 1.

[0096] As illustrated in FIG. 1, a method for producing a luxurious grain according to one embodiment of the present invention may include, for example, a grain preparation step (step 110), a grain adaptive pretreatment step (step 115), an energy input device preparation step (step 120), a grain input step (step 130), a homogenizing device function and energy input step (step 140), and an energy recovery step (step 150).

[0097] That is, according to a method for producing a luxurious grain according to one embodiment of the present invention, grains to be processed for producing a luxurious grain can first be prepared (step 110). Here, the grains may include, but are not limited to, at least one selected from the group consisting of cereals, sub-cereals, and legumes. According to one aspect, the grains may contain starch.

[0098] Thereafter, pretreatment of the prepared grain can be performed (step 115). Here, the pretreatment of the grain can be determined differently depending on the properties of the prepared grain. As previously discussed in this disclosure, in the production of gelatinized grain according to the embodiments of the present disclosure, the pretreatment process can be performed adaptively depending on the characteristics or properties of the grain being processed in order to maximize starch fragmentation and its effect. According to one aspect of the present invention, the pretreatment step for the grain can be applied selectively, and it should be understood that the omission of the pretreatment step is also included in the technical concept of the present invention.

[0099] According to one aspect, at least one of whether pretreatment is performed, the type of pretreatment, or the degree of pretreatment may be determined by the characteristics or properties of the grain. Here, the properties of the grain may include, but are not limited to, at least one of the degree to which the grain has been milled, the type of grain, the difference in at least one component among fiber or wax contained in the grain, and the moisture content relative to the starch mass of the grain, as previously discussed herein.

[0100] Fig. 4 is an exemplary detailed flowchart of the pretreatment step of Fig. 1. As illustrated in Fig. 4, the step of performing pretreatment according to one aspect (step 115) may include a step of permeating an additive into the grain (step 115a). Here, the additive may include at least one selected from the group consisting of water and alcohol, but is not limited thereto.

[0101] For example, the step of penetrating the additive into the grain (step 115a) may be performed by immersing the target grain in the additive. As a non-limiting example, the target grain may be immersed in the additive for a predetermined time interval after undergoing a washing procedure. Here, the time interval for immersing in the additive may be determined differently depending on the properties of the target grain. In one aspect, the step of penetrating the additive into the grain may be a spontaneous process depending on the change in entropy.

[0102] Referring back to FIG. 4, the step of performing pretreatment (step 115) may further include, after the step of permeating the additive into the grain (step 115a), a step of removing the additive present on the surface of the grain in addition to the additive that has permeated into the grain (step 115b). That is, by allowing the additive to permeate into the grain through pretreatment but removing the additive present on the surface of the grain, unpredictable fluctuations in subsequent energy input or energy recovery steps can be minimized.

[0103] Meanwhile, according to one aspect, the step of permeating the additive into the grain (step 115a) can form micro-gaps in the grain during the process of permeating the additive. Such micro-gaps, together with the micro-gaps formed in the grain in the energy recovery step described later in this disclosure, or separately from the micro-gaps formed in the grain in the energy recovery step, can serve as a material and energy movement path, which can facilitate the material and energy movement in an inward and outward direction.

[0104] As a non-limiting example, the grain-adaptive pretreatment step may include omitting the pretreatment step in response to a determination that the grain to be treated is soybean, and soaking the oats in water for a predetermined length of time in response to a determination that the grain to be treated is oats. However, it should be noted that this is merely an exemplary embodiment and that the technical concepts of the present disclosure are not limited thereto.

[0105] Referring again to FIG. 1, an energy input device for processing grains can be prepared (step 120). According to one aspect, the energy input device can be equipped with a uniforming device to prevent energy from being concentrated on one side of the grains.

[0106] As a non-limiting but more specific example, the energy input device may be a roaster capable of heating grains, and the uniformization device may operate to ensure even heating without direct contact between the grains and the roaster surface. For example, the uniformization device may be, but is not limited to, a contact prevention device that prevents grains from directly contacting the roaster surface.

[0107] When the energy input device is a roaster, the step of preparing the energy input device may include preheating the provided roaster to a preset temperature or higher. In one aspect, the roaster may maintain a temperature in the range of 100 to 300 degrees Celsius after being preheated and before being cooled after undergoing final processing. That is, the roaster may be preheated to a temperature in the range of 100 to 300 degrees Celsius before grains are input, and may maintain this temperature range thereafter until grains are input, energy is input, and energy is recovered and cooled, but is not limited to this temperature range. In one aspect, at least the roaster, more specifically, the surface of the roaster may be preheated to a temperature of 100 degrees Celsius or higher.

[0108] When the energy input device is prepared, grains are input into the energy input device (step 130) as shown in Fig. 1, and an energy input step (step 140) can be performed to make the grains into a preset first energy level state and gelatinize the starch of the grains while the homogenizer performs its function.

[0109] Here, the first energy level state may be, for example, the lowest temperature for gelatinizing starch in grains, but is not limited thereto. Furthermore, the energy input step may be implemented by at least one means selected from the group consisting of heating, pressurization, ultrasonic irradiation, and electromagnetic wave irradiation.

[0110] In an exemplary embodiment, the energy input device may be a roaster that applies energy to grains by heating. In this case, during the energy input step, a contact prevention device can be used to prevent the grains from directly contacting the roaster surface while heating the grains. Therefore, the grains can be heated evenly.

[0111] In relation to this, according to one embodiment, the contact prevention device provided in the roaster is a rotatable container provided in the roaster, and energy can be input to the grain while rotating such rotatable container in the energy input step (step 140).

[0112] FIG. 2 is a side view showing the arrangement of a rotatable container of a roaster that can be used in the production of the luxurious grain of the present invention, and FIG. 3 is a front view of the rotatable container of FIG. 2. As shown in FIGS. 2 and 3, according to one aspect, a rotatable container (430) that can be provided in a roaster (400) can be configured to rotate about a rotation axis (420) that is different from the gravity direction axis (410). By designing it in this way, it can be configured to control the time that grains (10) contact the heated roaster surface of the rotatable container (430).

[0113] As illustrated in FIG. 3, the grain (10) to be processed can be configured to repeatedly perform an upward and downward movement by rotation along the rotation axis (420) of the rotatable container (430). To this end, as illustrated in FIG. 3, at least one blade (431, 433, 435) can be provided inside the rotatable container (430). Such at least one blade can be configured to move along the rotation of the rotatable container to raise the grain (10) and to lower the grain by being positioned at a specific position to release the grain.

[0114] Here, according to one aspect, the contact time of the grain (10) with the roaster surface by the rotatable container (430) can be controlled according to the rotation speed of the rotatable container (430), but is not limited thereto. For example, the contact time of the grain with the heating surface can be decreased by increasing the rotation speed, and the contact time of the grain with the heating surface can be increased by decreasing the rotation speed. According to one aspect, the contact time of the grain with the heating surface can be controlled, for example, to adjust the degree of heating of the grain. In addition, according to another aspect, the contact time of the grain with the heating surface can be controlled, for example, to suppress carbonization and reduction in brightness of the grain surface during heat treatment, and to improve organoleptic properties and thereby enhance marketability. That is, there is an advantage in that the overall heating degree of the grain to be processed can be controlled based on at least one of, for example, the temperature of the internal heating surface of the rotatable container (430), the operation of a hot air blower that can be additionally installed in the roaster, and the operating temperature of the hot air blower, while the carbonization and reduction in brightness of the grain surface can be suppressed by appropriately controlling the rotation speed of the rotatable container.

[0115] According to one aspect, the energy input step (step 140) and / or the energy recovery step (step 150) may modify the structure of starch contained in the grain by causing the unit volume of the grain's components to change according to the change in energy level, thereby exerting an expansion pressure toward the outside of the grain. As a non-limiting example, it is possible to modify the starch contained in the grain by causing moisture inside the grain to be heated to exert an expansion pressure from the inside of the grain toward the outside of the grain. Such modification of the starch may include a crystal structure modification, and may perform at least a part of the gelatinization process of the grain. As previously discussed herein, due at least in part to such a process, the gelatinized grain produced according to the method for producing gelatinized grain according to an embodiment of the present invention can maintain a gelatinized state for a predetermined length of time or longer.

[0116] Meanwhile, according to one aspect, in the energy input step (step 140), additional heat may be injected into the grain by operating a heat blower additionally installed in the roaster (400).

[0117] Referring again to FIG. 1, an energy recovery step (step 150) may be performed, i.e., grains at a first energy level state may be converted to a second energy level state lower than the first energy level at a faster rate than a predetermined rate.

[0118] In one aspect, a transition more rapidly than a predetermined rate may mean, for example, that the grain transitions from a first energy level to a second energy level within a predetermined time interval. The predetermined rate or the predetermined time interval may have a numerical range to achieve the purposes of the present disclosure and is not limited to a specific numerical value. For example, a transition from an energy level more rapidly than a predetermined rate may mean, but is not limited to, a faster rate than without performing a separate energy recovery step. For example, when any procedure for recovering energy from the grain is performed, a transition from an energy level more rapidly than a predetermined rate may be understood to have occurred.

[0119] As a non-limiting example, according to one aspect, after the grains have been heated on the roaster for, for example, 20 to 30 minutes to reach the first energy level, the grains can be switched to the second energy level state by introducing an additive into the rotatable container (430) of the roaster. Here, the additive may be water or alcohol. For example, when 40 kg of grains are introduced, 200 to 1000 ml of water can be introduced into the rotatable container (430), but it should be noted that the technical idea of ​​the present invention is not limited thereto.

[0120] In addition, according to a method for producing luxurious grains according to one embodiment of the present invention, after energy input through a roaster, a predetermined appropriate amount of water or alcohol is supplied, and energy recovery can be performed by controlling at least one of the temperature of a rotatable container (430), the rotation speed, and the temperature of an additionally installed hot air blower.

[0121] In relation to this, the energy recovery step (step 150) according to one aspect can fragment the starch of the grain into fine starch crystals smaller than the starch crystals before the energy recovery step by rapidly bringing the grain at the first energy level state to the second energy level state lower than the first energy level at a predetermined rate.

[0122] According to one aspect, such fragmentation can form micro-gaps in the grain, at least temporarily. Here, the micro-gaps formed in the grain can serve as material and energy transfer pathways, and such material and energy transfer pathways can facilitate material and energy transfer in an internal and external direction. According to one aspect, the formation of such micro-gaps can also be understood as fragmentation of the starch of the grain. As previously discussed in this disclosure, the fragmented starch crystals exist in isolation from each other due to rapid changes in energy levels, and the passages between the fine starch crystals can serve as material and energy transfer pathways. Therefore, as previously discussed in this disclosure, it is possible to discharge residual moisture within the grain that is not used for starch gelatinization during the energy input step to the outside of the grain, and it is also possible to rapidly discharge the heat injected into the grain during the energy input step to the outside of the grain. Therefore, long-term maintenance of gelatinization and suppression of rancidity are possible.

[0123] According to one aspect, the energy recovery step (step 150) may perform energy recovery from the grain by at least one means selected from the group consisting of cooling and depressurization. More specifically, but not limited to, cooling may involve introducing an additive into the grain to vaporize the additive, thereby absorbing the heat of vaporization. This vaporization of the additive may facilitate fragmentation of the starch structure of the grain by rapidly cooling the grain temperature, and also facilitate the discharge of residual moisture within the grain along microscopic gaps due to the presence of vapor outside the grain.

[0124] Meanwhile, the fragmentation of starch crystals according to the energy recovery step may be characterized by enabling bonding between the fragmented starch crystals and fat within the grain. Here, the bonding between the starch crystals and fat does not only mean a strong bond between them, but may also simply mean increasing the degree of contact between the starch crystals and fat. According to one aspect, the starch crystals and fat can be homogeneously mixed to form a weak, non-chemical bond, thereby forming a type of granule. Therefore, the bonding between the starch crystals and fat can reduce the degree or possibility of moisture contact with the starch crystals and reduce the degree or possibility of oxygen contact with the fat.

[0125] As a non-limiting example, the energy recovery step (step 150) may include vaporizing the additive and low-temperature heat-treating the grain while rotating the rotatable vessel at a first rotation speed that is slower than the rotation speed in the energy input step (step 140), and drying the grain while rotating the rotatable vessel at a second rotation speed that is faster than the first rotation speed.

[0126] As described above, the roaster (400) according to one aspect of the present invention may be configured to have a rotatable container (430) so that the rotation speed of the rotatable container (430) can be changed. Here, the rotation speed of the rotatable container (430) may be, for example, 120 to 200 rpm, but is not limited thereto.

[0127] In response to the point in time at which the additive liquid is added after heating the grain, the rotation speed of the rotatable container (430) may be slower than the point in time at which the grain is heated. In one aspect, such a change in the rotation speed may be for increasing the contact time of the internal heating surface of the rotatable container (430) with the additive liquid for vaporization of the additive liquid, but is not limited thereto. When the additive liquid is vaporized, the effect of such steam may be to pull moisture in the starch to the outside of the grain, thereby achieving the effect of rapidly removing residual moisture that is not essential for gelatinization. In another aspect, the grain may be steamed through such steam.

[0128] After a predetermined period of time has elapsed from the time of moisture injection, the rotation speed of the rotatable container (430) is increased again to evaporate the moisture in the raw material, thereby drying the grain. It should be noted here that the first rotation speed and the second rotation speed are merely intended to indicate the speed difference at each stage and are not limited to a specific rotation speed of rpm.

[0129] According to one aspect, the additive may be characterized by having a boiling point lower than the temperature corresponding to the grain's first energy level. Therefore, the additive may be introduced into the roaster after the energy input step, thereby vaporizing the additive. The additive may be water or alcohol, but is not limited thereto.

[0130] As described herein, the gelatinized grain produced according to one embodiment of the present invention may be characterized by maintaining a gelatinized state for a predetermined period of time or longer. That is, by maintaining gelatinization for a long period of time and suppressing aging, the product can maintain a smooth flavor for a long time, thereby improving the marketability of the grain and / or vegetable milk powder.

[0131] According to another aspect of the present invention, the conditions for energy input and energy recovery into grains can be appropriately controlled. More specifically, but not exclusively, for example, in the energy input step (step 140), the grains can be maintained such that the innermost part of the grain maintains a first temperature due to moisture within the grain, and the surface of the grain maintains a second temperature higher than the first temperature due to the temperature of the roaster. The first temperature may be, for example, about 100 degrees Celsius, but is not limited thereto. Furthermore, the second temperature may be, but is not limited to, a preheating temperature of the roaster, between 100 and 300 degrees Celsius.

[0132] In addition, the grain may be characterized in that, in the energy recovery step (step 150), the surface of the grain is maintained at a third temperature lower than the second temperature by the introduction of the additive, thereby suppressing volume expansion of the entire grain. Here, the first temperature, the second temperature, and the third temperature are only for expressing the difference in temperature and are not limited to specific numerical values. According to one aspect, the third temperature may correspond to the boiling point of the additive. That is, as the additive is vaporized, the internal temperature of the rotatable container (430) is lowered, and the grain may also be cooled to a temperature approximately equal to the boiling point of the additive.

[0133] Due at least in part to the temperature control of the grain during the energy input and recovery steps, the volume expansion of the entire grain can be suppressed during the gelatinization process, and the gelatinized grain thus produced can maintain the gelatinized state for a long period of time.

[0134] Additionally, as described herein, the gelatinized grain produced according to one embodiment of the present invention may be characterized by a delayed rate of oxidation compared to a predetermined rate. That is, the gelatinized and processed grain and / or vegetable milk powder can prevent the development of unpleasant odors or tastes by inhibiting oxidation, thereby improving the marketability of the grain and / or vegetable milk powder.

[0135] According to one aspect, after the energy recovery step, the processed grain can be cooled to room temperature. Cooling can be accomplished, for example, using a cooler, but is not limited thereto.

[0136] Cooled gelatinized grains can be ground, for example, in a grinder, to produce vegetable milk powder. Such gelatinized grains and / or vegetable milk powders can maintain their gelatinized state for a long period of time and are also resistant to rancidity, ensuring improved marketability.

[0137] Example 2: Preparation of luxury beans

[0138] A process for manufacturing a non-limiting luxurious soybean and soy milk powder according to one embodiment of the present invention is disclosed. First, raw materials (soybeans) are delivered to a warehouse, placed in a raw material transfer tank, and then transported to a washing room. The raw materials transferred to the washing room are placed in a washing machine for washing, and the washed raw materials are then placed in a dehydrator for dehydration. The dehydrated raw materials are then placed in a raw material transfer tank and transported to a roasting room.

[0139] The roaster in the roasting room was turned on to preheat the temperature to 100 to 300 degrees, and the raw materials inside the raw material transfer tank moved to the roasting room were transferred to the weighing hopper through an air conveyor and weighed and fed to each roaster preheated to a temperature of 100 degrees or higher (40 kg fed per roaster).

[0140] The heat blower of the roaster into which the raw material was put was operated, the speed of the rotatable heating container was increased, and heat was injected for 20 minutes. Then, the rotation speed of the heating container of the roaster was automatically reduced, 200 to 1000 ml of water was added, and steamed for 2 minutes. After 2 minutes, the rotation speed of the heating container was automatically increased to evaporate the moisture in the raw material and dry it.

[0141] After drying, the raw material was automatically lowered by the roaster and fed into a cooler. The cooler was operated for 15 minutes, and then the raw material was transferred to a grain storage tank via an air conveyor. The raw material in the grain storage tank was fed into a crusher via a vacuum conveyor for coarse crushing. The coarsely crushed raw material fell into the crusher and was continuously finely crushed. The finely crushed raw material was transferred to a mixer via a vacuum conveyor and a cyclone tank for mixing, and the mixed raw material was transferred to a filler via an air conveyor.

[0142] Afterwards, the soy milk powder was packaged into zipper bags according to the packaging unit through a filling machine, and the packaged zipper bags were then placed into a band sealer and sealed. The soy milk powder manufactured in this way exhibited a milky texture despite not undergoing a liquid process, and it was confirmed that aging and rancidity were delayed compared to conventional soy milk powder.

[0143] Example 3: Preparation of luxurious oats

[0144] A process for manufacturing a non-limiting luxurious oat and oat milk powder according to one embodiment of the present invention is disclosed. First, raw materials (oats) are delivered to a warehouse, placed in jumbo boxes, and transported to a washing room. The raw materials delivered to the washing room are placed in a washing machine for washing, and the washed raw materials are then placed in a dehydrator for dehydration. The dehydrated raw materials are then placed in a raw material transfer tank and transported to a roasting room.

[0145] The roaster in the roasting room was turned on to preheat the temperature to 100 to 300 degrees, and the raw materials inside the raw material transfer tank moved to the roasting room were transferred to the weighing hopper through an air conveyor and weighed and fed into the roaster preheated to a temperature of 100 degrees or higher (40 kg per unit).

[0146] The hot air blower of the roaster into which the raw material was put was turned on, the rotation speed of the rotatable heating container was increased, and heat was injected for 30 minutes, then the hot air blower was automatically turned off, the rotation speed of the heating container of the roaster was reduced, 200 to 1000 ml of water was put in, and steamed for 5 minutes. After 5 minutes, the rotation speed of the heating container was automatically increased to evaporate the moisture in the raw material and dry it.

[0147] After drying, the raw material was automatically lowered by the roaster and fed into a cooler. The cooler was operated for 15 minutes, and then the raw material was transferred to a grain storage tank via an air conveyor. The raw material in the grain storage tank was fed into a crusher via a vacuum conveyor for coarse crushing. The coarsely crushed raw material fell into the crusher and was continuously finely crushed. The finely crushed raw material was transferred via the vacuum conveyor to a cyclone tank and then to a mixer for mixing. The mixed raw material was then transferred to a filler via an air conveyor.

[0148] Afterwards, the oat milk powder was packaged into zipper bags according to the packaging unit through a filling machine, and the packaged zipper bags were then placed into a band sealer and sealed. The oat milk powder manufactured in this way exhibited a milky texture despite not undergoing a liquid process, and it was confirmed that aging and rancidity were delayed compared to conventional oat powder.

[0149] Although the present invention has been described with reference to the drawings and embodiments, it does not mean that the scope of protection of the present invention is limited by the drawings or embodiments, and it will be understood that a person skilled in the art can modify and change the present invention in various ways without departing from the spirit and scope of the present invention as described in the following claims.

[0150] Although the present invention described above is described based on a series of functional blocks, it is not limited to the above-described embodiments and the attached drawings, and it will be apparent to those skilled in the art to which the present invention pertains that various substitutions, modifications, and changes are possible within a scope that does not depart from the technical spirit of the present invention.

[0151] The combination of the above-described embodiments is not limited to the above-described embodiments, and various combinations may be provided in addition to the above-described embodiments depending on implementation and / or needs.

[0152] In the above-described embodiments, the methods are described based on a flowchart as a series of steps or blocks. However, the present invention is not limited to the order of the steps, and some steps may occur in a different order or simultaneously with other steps described above. Furthermore, those skilled in the art will understand that the steps depicted in the flowchart are not exclusive, and that other steps may be included, or one or more steps in the flowchart may be deleted without affecting the scope of the present invention.

[0153] The above-described embodiments include examples of various aspects. While not all possible combinations to illustrate the various aspects can be described, those skilled in the art will recognize that other combinations are possible. Accordingly, the present invention is intended to encompass all other alterations, modifications, and variations within the scope of the following claims.

[0154] [Explanation of symbols]

[0155] 10: Grain

[0156] 400: Roster

[0157] 410: Gravity direction axis

[0158] 420: Rotation axis

[0159] 430: Rotatable container

[0160] 431: First Blade

[0161] 433: Second Blade

[0162] 435: Third Blade

Claims

1. A method for producing luxury grains, Steps to prepare grains; A step of preparing an energy input device equipped with a uniforming device to prevent energy from being concentrated on one side of the grain; A grain input step of inputting the grain into the energy input device; An energy input step in which the homogenizer acts to make the grain into a preset first energy level state and gelatinize the starch of the grain; and An energy recovery step for rapidly changing the grain in the first energy level state to a second energy level state lower than the first energy level at a predetermined rate; Method for producing luxury grains.

2. In paragraph 1, The above grains are, Containing at least one selected from the group consisting of cereals, sub-cereals, and legumes; Method for producing luxury grains.

3. In paragraph 1, The above grains are, Characterized in that it contains starch, Method for producing luxury grains.

4. In paragraph 1, The above energy input step is, By means of at least one selected from the group consisting of heating, pressurization, ultrasonic irradiation, and electromagnetic wave irradiation, Method for producing luxury grains.

5. In paragraph 1, The above energy input device is, A roaster that uses heating as a means of energy input. Method for producing luxury grains.

6. In paragraph 5, The above uniforming device is, Characterized in that the grains can be heated evenly without direct contact with the roaster surface. Method for producing luxury grains.

7. In paragraph 6, The above uniforming device is, A rotatable container equipped with the above roaster, Characterized in that the rotatable container is rotated in the energy input step. Method for producing luxury grains.

8. In paragraph 7, The above rotatable container, By rotating about a rotation axis different from the gravity direction axis, the grain is configured to control the contact time with the roaster surface. Method for producing luxury grains.

9. In paragraph 8, The above contact time is, Controlled according to the rotation speed of the above rotatable container, Method for producing luxury grains.

10. In paragraph 8, The above grains are, It is configured to perform repeated upward and downward movements by rotation along the rotation axis of the above rotatable container, Method for producing luxury grains.

11. In paragraph 3, The above energy recovery step is, A method characterized in that the starch of the grain is fragmented into fine starch crystals smaller than the starch crystals before the energy recovery step by rapidly bringing the grain in the first energy level state to a second energy level state lower than the first energy level at a predetermined rate. Method for producing luxury grains.

12. In paragraph 11, The above energy recovery step is, By means of at least one selected from the group consisting of cooling, decompression, Method for producing luxury grains.

13. In paragraph 12, The above cooling is, It is characterized in that the additive is added to the grain to vaporize the additive, thereby absorbing the heat of vaporization. Method for producing luxury grains.

14. In paragraph 13, Vaporization of the above additive is In the energy input step, the residual moisture inside the grain that is not used for gelatinization of the starch of the grain is discharged to the outside of the grain. Method for producing luxury grains.

15. In paragraph 14, The above manufactured luxury grains are, characterized in that the luxurious state is maintained for a predetermined length of time or longer; Method for producing luxury grains.

16. In paragraph 14, The above additive is characterized in that it has a boiling point lower than the temperature corresponding to the first energy level of the grain. Method for producing luxury grains.

17. In paragraph 16, The above additive is, Containing at least one selected from the group consisting of water and alcohol, Method for producing luxury grains.

18. In paragraph 11, The fragmentation of the above starch crystals is characterized in that it enables the bonding between fragmented starch crystals and fat within the grain. Method for producing luxury grains.

19. In paragraph 18, The bond between the above starch crystals and fat is Reduces the possibility of moisture contact with the above starch crystals, characterized by reducing the degree of oxygen contact with the above fat, Method for producing luxury grains.

20. In paragraph 19, The above manufactured luxury grains are, Characterized in that oxidation proceeds at a slower rate than a predetermined rate. Method for producing luxury grains.

21. A luxurious grain manufactured by the manufacturing method of any one of claims 1 to 20.

22. In paragraph 21, A method for producing vegetable milk powder by grinding the above-mentioned manufactured luxury grains.

23. Vegetable milk powder manufactured by the manufacturing method of Article 22.

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