| 摘要 |
The present invention relates to a manufacturing method of an instant porridge block using whole grains and, more specifically, to a manufacturing method of a food block comprising a washing step, a drying step, a threshing step, a steaming step, a mixing step, and a freezing step, wherein the washing step is a washing step of independently or selectively selecting and mixing unpolished rice, whole wheat and whole barley, which are used as materials, putting in a container, and washing 2-3 times to remove foreign substances; the drying step is a drying step of putting the washed materials into a hot wind drier and drying at 55-65°C for 5-6 hours; the threshing step is a threshing step of threshing the dried materials with a thresher to separate to rice and rice bran; the steaming step is a steaming step of mixing the threshed and separated rice and rice bran at a mixing ratio of 8:2 of based on the weight, precipitating in a container, and steaming at 90-100°C for 45-55 minutes with a steamer to make porridge; the mixing step is a mixing step of independently or selectively selecting chopped apple, pear, and strawberry and mixing at 20-50% based on the weight of the processed porridge after the steaming, and independently or selectively selecting vitamin and calcium and adding at 5-10% based on the weight of materials measured after the threshing in the threshing step; and the freezing step is a freezing step of putting the porridge into a freezing chamber and freezing at -20 to -30°C for 12 hours. [Reference numerals] (AA) Material (unpolished rice) stock and storage; (BB) Washing; (CC) Drying; (DD) Threshing and crushing; (EE) Input into pan; (FF) Steaming and mixing; (GG) Mixing; (HH) Freezing; (II) Drying; (JJ) Output from pan; (KK) Storage and product; (LL) Sensory test; (MM) Washing 2-3 times; (NN) Drying with heat at 55-65°C for 4-6 hours; (OO) Thresh unpolished rice to produce polished rice and rice bran; (PP) Crush grain into 6-8 parts; (QQ) Steaming at 85-95°C for 45-55 minutes; (RR) Mix polished rice and rice bran at a mixing ratio of 8:2 (based on weight) and precipitate in a container; (SS) Mix purified water at six times of source material; (TT) Mix selected apple, pear, and strawberry and add 20-50% of the mixture to porridge based on weight; (UU) Independently or selectively select calcium or vitamin based on the weight of threshed material and add 5-10%; (VV) Freeze at -25 to -35°C for 12 hours; (WW) Vacuum 0.5-0.2 Torr, Vacuum time: 27 hours; (XX) Dry with down control to 80°C 6 Hr, 70°C 6 Hr, and 65°C 12 Hr |
