KR840000002B1 - Pressed Barley Flakes Manufacturing Method - Google Patents
Pressed Barley Flakes Manufacturing Method Download PDFInfo
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- KR840000002B1 KR840000002B1 KR820002275A KR820002275A KR840000002B1 KR 840000002 B1 KR840000002 B1 KR 840000002B1 KR 820002275 A KR820002275 A KR 820002275A KR 820002275 A KR820002275 A KR 820002275A KR 840000002 B1 KR840000002 B1 KR 840000002B1
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- barley
- manufacturing
- water
- barley flakes
- pressed barley
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- 235000007340 Hordeum vulgare Nutrition 0.000 title claims description 28
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- 240000005979 Hordeum vulgare Species 0.000 title 1
- 241000209219 Hordeum Species 0.000 claims description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 7
- 230000008961 swelling Effects 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 description 6
- 230000006835 compression Effects 0.000 description 3
- 238000007906 compression Methods 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013410 fast food Nutrition 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 238000003801 milling Methods 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 230000035699 permeability Effects 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000010899 nucleation Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000005496 tempering Methods 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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- Cereal-Derived Products (AREA)
Abstract
내용 없음.No content.
Description
도면은 본원에서 사용되는 드럼 건조기의 예시도.The figure is an illustration of a drum dryer as used herein.
본 발명은 생보리를 수침, 가압 증자 또는 압착 호화, 팽화시켜 압착형 보리 후레이크를 제조하는 방법에 관한 것이다.The present invention relates to a method for producing compressed barley flakes by immersing, pressing steaming or pressing gelatinization and swelling of raw barley.
다시 말하면, 본 발명은 보리가 쌀다음 가는 중요한 식량으로서 단백질이나 비타민의 함량이 쌀에 비해서 손색이 없으나, 보리 알맹이의 구조상의 특성 때문에 강층이 효과적으로 제거되지 않음으로 인하여 소화율이 떨어지고 불쾌한 향과 맛을 야기하는 원인이 되고 있는 실정에 착안하여, 보리를 원료로 하여 기호성이 좋을 뿐만 아니라 영양이 풍부하고 취급이 간편하여 아무런 가열조리 등의 처리 없이도 먹기에 편리한 편의식품인 압착형 보리후레이크를 제조하는 방법에 관한 것이다.In other words, the present invention is an important food that goes after the barley, the protein or vitamin content is inferior to the rice, but due to the structural properties of the barley kernels, the digestion rate is lowered and the unpleasant aroma and taste are not effectively removed. Focusing on the cause causing, barley as a raw material not only good palatability, but also rich in nutrition and easy to handle, it is a method of manufacturing a compressed barley flakes, a convenient food that is convenient to eat without any heating treatment, etc. It is about.
특히, 이 보리는 다른 곡류와 달라 수침, 종자후에도 서로 곡립끼리 붙지 않는 성질이 있기 때문에 이를 이용하여 본 발명은 생보리를 수침시킨후 가압 증자시켜 압착 호화한후 고온에서 또는 기름에 튀겨 팽화시겨서 만드는 보리후레이크 제조방법이다.In particular, this barley is different from other grains, so that the grains do not stick to each other even after soaking and seeding. It is a method of making barley flakes.
지금까지 보리를 이용한 여러가지 인스탄트 식품이 개발되었고, 편의식품도 소개되었으나, 보리의 여러가지 특성 때문에 대중화되지 못하고 있는 실정이며 제품을 만들기 위하여는 분말화하여야 하는데 보리의 사전 제분을 하는 비용이 전체 제조비용의 50-60%에 달하고 있는 문제점 등 여러가지 불편한 점이 있어 본 발명자들은 오랜 연구와 시험끝에 이러한 문제점을 해결하고 편의식품으로 손색이 없는 본 발명에 의한 제품을 완성하였다.Until now, various instant foods using barley have been developed, and convenience foods have been introduced, but they are not popularized due to various characteristics of barley, and they must be powdered to make products. There are various inconveniences, such as the problem reaching 50-60% The present inventors solved these problems after a long research and testing, and finished the product according to the present invention as a convenience food.
본 발명의 제조방법을 상세히 설명하면 다음과 같다.Referring to the manufacturing method of the present invention in detail as follows.
제 1 공정 : 수 침1st process: water immersion
도정하거나 도정하지 않은 원료 보리를 수세한 후 충분한 수화가 이루어지도록 약 2-3시간 정도를 물에 침지시킨다.After washing the raw or uncut barley, soak for about 2-3 hours in water to allow sufficient hydration.
제 2 공정 : 호 화2nd process: call
다음의 2가지 방법으로 호화시킨다.Encourage in two ways:
(가) 수침이 완료된 보리를 가압솥에서 10ℓbf/in2정도의 증기압으로 15-30분간 가압 증자하여 완전 호화시킨다.(A) The barley, which has been immersed in water, is fully gelatinized by pressurizing and steaming it for 15-30 minutes at a pressure of 10 lbf / in 2 in a pressure cooker.
(나) 수침이 완료된 보리를 도면과 같은 공지의 드럼건조기를 이용하여 드럼 내부의 증기압을 70ℓbf/in2로 하여 양 드럼 사이의 간격을 0.12㎜ 정도로 조정하여 통과시켜 보리를 압착과 동시에 호화시킨다.(B) Barley, which has been immersed, is passed through the drum with a known drum dryer as shown in the drawing, with a vapor pressure of 70 lbf / in 2 , adjusted by a distance of about 0.12 mm between the drums.
제 3 공정 : 건조, 압편 및 정치(tempering)Third process: drying, crushing and tempering
제2공정 (가) 방법에 의하여 호화된 보리를 소금, 설탕 등을 가미한 후 수분함량 30-40% 되게 건조한 다음, 회전수가 동일한 로울러로 압편을 만든후, 기체 투과성은 좋으나 수분 투과성이 적은 0.08㎜ 두께의 폴리에틸렌 필름에 봉하여 하루밤 정도 두어 정치(tempering)시킨다.The second step (A) method adds salt, sugar, etc., and adds dried barley to water content of 30-40%, and then makes a squeezed roller with the same rotational speed, and then has good gas permeability but low water permeability of 0.08㎜. It is sealed in a thick polyethylene film and allowed to stand overnight.
제2공정 (나) 방법으로 압착 호화와 동시에 건조된 보리는 수분이 10-20%가 되도록 정치한다.In the second step (b), barley dried at the same time as compression gelatinization is allowed to stand at 10-20% of moisture.
제 4 공정 : 팽 화Fourth Process: Swelling
정치가 끝난 보리 압편을 150-200℃의 가열된 소금을 이용한 회전식 팽화기에 10-15초 동안 통과시켜 팽화시키거나 160℃ 정도의 기름에서 90초간 통과시켜 팽화시켜 본 발명 제품을 제조한다.Finished barley crushed by passing through a rotary expansion machine using a heated salt of 150-200 ℃ for 10-15 seconds to swell, or swelling by passing through 90 seconds in oil of 160 ℃ to swell the product of the present invention.
이와 같은 본 발명에 의한 효과를 설명하면 다음과 같다.Referring to the effects of the present invention as follows.
현재 사용하고 있는 정맥은 도정수율이 50-60% 정도로 대부분 비타민, 무기질 등의 미량성분 및 영양성분이 외피에 부착되어 있는데, 도정을 많이 하므로 해서 영양분이 소실되고 있으며, 도정을 적게 하여 먹었을 때에는 보리 특유의 향 뿐만 아니라, 보리가 갖는 거친 촉감 및 외양 등으로 인하여 먹기를 기피하고 있다.Veins currently used in the vegetation yield is 50-60%, most of the traces and nutrients such as vitamins, minerals, etc. are attached to the outer shell, nutrients are lost due to a lot of milling, barley when eaten with a small cut In addition to the peculiar aroma, barley avoids eating due to its rough touch and appearance.
그러나 위에서 상술한 방법으로 제품을 만들었을 시에는 로울러로 압착됨에 의해 그 형태가 바뀌어질뿐만 아니라, 호화 및 팽화에 의해 제조된 제품이므로 외양 및 조직감동의 기호성이 좋아지며, 보리 영양성분의 소실을 방지함과 동시에, 소화흡수율도 향상되므로 자원 절약적인 면과 국민보건 향상면에서 상당히 좋은 효과를 얻을 수가 있다.However, when the product is made by the above-mentioned method, it is not only changed in shape by compression with a roller, but also manufactured by gelatinization and swelling, so that palatability of appearance and texture is improved and loss of barley nutrients is prevented. At the same time, the rate of digestion and absorption is also improved, resulting in a considerably good effect in terms of saving resources and improving public health.
또한 제조공정이 간단하므로 경제적인 면에서도 좋은 제조방법이다.In addition, since the manufacturing process is simple, it is a good manufacturing method in terms of economy.
[실시예 1]Example 1
보리(도정한 것, 또는 도정하지 않은 것)을 충분히 수세한후 물에 약 2-3시간 침지시키고, 10-15ℓbf/in2가압솥에서 15-30분간 가압 증자시켜 보리를 호화시킨다.After washing the barley (whether or not) with enough water, it is immersed in water for about 2-3 hours, and the barley is gelatinized by pressurizing and steaming for 15-30 minutes in a 10-15 lbf / in 2 autoclave.
가압 증자된 보리를 향미의 증진을 위해 설탕, 과당, 소금등의 조미액에 약 30분간 침지시킨 후 로울러에 달라붙지 않으면서도 조직의 유연성을 가지도록 50-60℃의 열풍건조기에서 약 30분 내지 1시간 건조시킨 다음, 일반적인 압착로울러에 의해 압착시켜 다시 수분이 10-15%가 되도록 건조시키고 정치하여 150-200℃로 가열된 소금 열원 팽화기에서 팽화시켜 만든다.Pressurized barley is soaked in sugar, fructose, salt, etc. for 30 minutes to enhance the flavor, and then in a hot air dryer at 50-60 ° C. for 30 minutes to have flexibility of the tissue without sticking to the roller. After drying for a time, it is compressed by a general compression roller, dried again to 10-15% of moisture, and left to stand and swelled in a salt heat source expander heated to 150-200 ° C.
[실시예 2]Example 2
보리(도정수율 50-90%)를 충분히 수세한 후 2.25% 소금과 0.1% 조미료를 넣은 물에 약 2-3시간 침지한후 침지된 보리를 도면과 같은 드럼 건조기에 스팀압력 70ℓbf/in2, 드럼의 간격 0.12㎜, 건조시간 20초의 조건에서 압착과 동시에 호화시킨다.Barley (milling yield 50-90%) and then thoroughly washed with water after 2-3 hours immersing in water into a 2.25% salt and 0.1% spices steam pressure in the drum dryer, such as drawing an immersion barley 70ℓbf / in 2, Simultaneously press and gelatinize under the conditions of a drum interval of 0.12 mm and a drying time of 20 seconds.
압착된 보리를 수분 10-15% 정도가 되게 정치시킨후 150-200℃의 가열된 소금을 이용한 회전식 팽화기에서 팽화시키거나 또는 끓는 기름(160℃)에서 90초동안 튀겨 팽화시킨다.The compressed barley is allowed to stand at about 10-15% of moisture and then swelled in a rotary expander using heated salt at 150-200 ° C. or fried for 90 seconds in boiling oil (160 ° C.).
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR820002275A KR840000002B1 (en) | 1982-05-24 | 1982-05-24 | Pressed Barley Flakes Manufacturing Method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR820002275A KR840000002B1 (en) | 1982-05-24 | 1982-05-24 | Pressed Barley Flakes Manufacturing Method |
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| Publication Number | Publication Date |
|---|---|
| KR830009732A KR830009732A (en) | 1983-12-23 |
| KR840000002B1 true KR840000002B1 (en) | 1984-01-25 |
Family
ID=19224746
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR820002275A Expired KR840000002B1 (en) | 1982-05-24 | 1982-05-24 | Pressed Barley Flakes Manufacturing Method |
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| Country | Link |
|---|---|
| KR (1) | KR840000002B1 (en) |
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1982
- 1982-05-24 KR KR820002275A patent/KR840000002B1/en not_active Expired
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| Publication number | Publication date |
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| KR830009732A (en) | 1983-12-23 |
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