KR100268570B1 - Method for preparing synthetic rice including mugwort extract - Google Patents
Method for preparing synthetic rice including mugwort extract Download PDFInfo
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- KR100268570B1 KR100268570B1 KR1019940025368A KR19940025368A KR100268570B1 KR 100268570 B1 KR100268570 B1 KR 100268570B1 KR 1019940025368 A KR1019940025368 A KR 1019940025368A KR 19940025368 A KR19940025368 A KR 19940025368A KR 100268570 B1 KR100268570 B1 KR 100268570B1
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- mugwort
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- juice
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- 235000003261 Artemisia vulgaris Nutrition 0.000 title claims abstract description 60
- 240000006891 Artemisia vulgaris Species 0.000 title claims abstract description 57
- 238000000034 method Methods 0.000 title claims description 10
- 235000007164 Oryza sativa Nutrition 0.000 title abstract description 19
- 235000009566 rice Nutrition 0.000 title abstract description 19
- 240000007594 Oryza sativa Species 0.000 title abstract 5
- 239000000843 powder Substances 0.000 claims abstract description 40
- 238000004519 manufacturing process Methods 0.000 claims abstract description 28
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 10
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 241001070941 Castanea Species 0.000 claims abstract description 6
- 235000014036 Castanea Nutrition 0.000 claims abstract description 6
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 6
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 6
- 241000209140 Triticum Species 0.000 claims abstract description 6
- 235000021307 Triticum Nutrition 0.000 claims abstract description 6
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 108010068370 Glutens Proteins 0.000 claims abstract description 5
- 239000004471 Glycine Substances 0.000 claims abstract description 5
- 235000021312 gluten Nutrition 0.000 claims abstract description 5
- 239000003456 ion exchange resin Substances 0.000 claims abstract description 5
- 229920003303 ion-exchange polymer Polymers 0.000 claims abstract description 5
- 235000012149 noodles Nutrition 0.000 claims abstract description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 5
- 239000000341 volatile oil Substances 0.000 claims abstract description 5
- 239000000654 additive Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 238000004898 kneading Methods 0.000 claims abstract description 3
- 235000021329 brown rice Nutrition 0.000 claims description 9
- 244000068988 Glycine max Species 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 6
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 claims description 5
- 235000003097 Artemisia absinthium Nutrition 0.000 claims description 5
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 claims description 5
- 240000006394 Sorghum bicolor Species 0.000 claims description 5
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 5
- 239000001138 artemisia absinthium Substances 0.000 claims description 5
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 5
- 235000013312 flour Nutrition 0.000 claims description 4
- 238000004332 deodorization Methods 0.000 claims description 3
- 230000006866 deterioration Effects 0.000 claims description 3
- 238000002845 discoloration Methods 0.000 claims description 3
- 240000004760 Pimpinella anisum Species 0.000 claims description 2
- 229930002875 chlorophyll Natural products 0.000 claims description 2
- 235000019804 chlorophyll Nutrition 0.000 claims description 2
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 claims description 2
- 238000007602 hot air drying Methods 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims description 2
- 238000003825 pressing Methods 0.000 claims description 2
- 240000001851 Artemisia dracunculus Species 0.000 claims 3
- 238000000605 extraction Methods 0.000 claims 1
- 238000002156 mixing Methods 0.000 abstract description 10
- 238000001035 drying Methods 0.000 abstract description 6
- 238000005520 cutting process Methods 0.000 abstract description 3
- 238000000465 moulding Methods 0.000 abstract description 3
- 230000003472 neutralizing effect Effects 0.000 abstract description 2
- 244000046052 Phaseolus vulgaris Species 0.000 abstract 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract 1
- 244000062793 Sorghum vulgare Species 0.000 abstract 1
- 239000012467 final product Substances 0.000 abstract 1
- 235000019713 millet Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 14
- 235000011194 food seasoning agent Nutrition 0.000 description 11
- 238000005406 washing Methods 0.000 description 5
- 235000013339 cereals Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000007961 artificial flavoring substance Substances 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000012258 stirred mixture Substances 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Cereal-Derived Products (AREA)
- Noodles (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
Abstract
Description
제1도는 본발명의 제조공정도.1 is a manufacturing process diagram of the present invention.
제2도는 종래 제품의 제조공정도.2 is a manufacturing process diagram of a conventional product.
* 도면의 주요부분에 대한 부호의 설명* Explanation of symbols for main parts of the drawings
1 : 식용쑥 2 : 세정액조1: edible mugwort 2: washing solution tank
3 : 녹즙액추출 4 : 첨가제3: green juice extract 4: additive
5 : 농산물분말 6 : 혼합기5: agricultural product powder 6: mixer
7 : 반죽기 8 : 성형기7: kneading machine 8: molding machine
9 : 절단기 10 : 건조기9: cutter 10: dryer
A : 쑥인조미A: Wormwood Seasoned
본발명은 쑥인조미 제조방법에 관한 것으로, 더욱 구체적으로는 자연산으로 얻어지는 식용쑥을 변질이나 변색 또는 탈취방지를 위하여 이온교환수지로를 통과시켜 정제한 순수이온수를 산도(PH)를 중성으로 엄격히 조정한다음, 천연정유(아니스유, 세트로넬라유, 텔레반유등)와 글리신을 적정첨가 혼련한 세정액조에 침지하고 즙액추출하여 쑥의 천연엽록소와 성분을 그대로 추출한 쑥액즙과, 농산물을 분말화한 중량배합비의 현미분말 약10%, 밤분말 약5%, 콩분말 약5%, 소맥 약9.5%, 쌀분말 약25.5%, 보리분말 약10%, 수수분말 약5%, 글루텐 약5%와 일정상태로 으깨어진 생쑥 약25%를 상기한 쑥액즙으로 반죽한 것을 국수발과 같이 가늘게 압출하면서 현미의 입자크기로 절단하고 절단된 입자를 열풍건조방식등으로 건조시켜 쌀입자헝태로 하여서된 것이다.The present invention relates to a manufacturing method of mugwort seasoning, and more specifically, pure edible water purified by passing an edible mugwort obtained as a natural product through an ion exchange resin to prevent deterioration, discoloration or deodorization is strictly adjusted to neutral pH. Next, immersed natural essential oils (anis oil, setronella oil, teleban oil, etc.) and glycine in a washing tank mixed with an appropriate addition, and extract the juice to extract the mugwort juice and the components of the mugwort as it is, and weight blending ratio of powdered agricultural products Brown rice powder about 10%, chestnut powder about 5%, soybean powder about 5%, wheat about 9.5%, rice powder about 25.5%, barley powder about 10%, sorghum powder about 5%, gluten about 5% Crushed about 25% of the crushed fresh mugwort juice with the mugwort juice was cut into fine grains, such as noodles, and cut into the grain size of brown rice, and the cut particles were dried by hot air drying and the like to make rice grains.
종래 쑥인조미의 제조방법으로서 제2도에서 그 제조공정을 개략적으로 표현한 국내 특허공보 제1368호 공번제88-189호와 공개특허공보 제1127호 공개번호 제93-19128호가 각각 알려진바 있으나 전자의 제조방법은 끊는 물에 쑥을 데친후 세절하여 밀가루로 버무린다음 대두분말과 율무분말, 현미분말을 혼합하고 정수로 반죽한 것을 쌀모양의 크기로 절단하여서 되는 것으로 상기한 바와같이 세절된 쑥을 주성분으로 하는 것이어서 반죽의 색상이 고르지 못함에 따라 인조미 자체도 색상이 미려하지 못하여 시각적인 구미를 돋구지 못할뿐만 아니라 자칫 풋내가 날 우려가 있는 것이다.Conventionally, Korean Patent Publication No. 1368, No. 88-189, and Korean Patent Publication No. 1127, Publication No. 93-19128, which represent the manufacturing process of FIG. The manufacturing method is to boil the mugwort in the water to be cut and then toss it with flour, then mix the soybean powder, yulmu powder and brown rice powder and knead it with purified water to the size of rice. As the color of the dough is uneven, the artificial flavor itself is not beautiful, and it is not only a visual taste, but also a possibility of fluttering.
종래의 쑥인조미 제조방법에서 제조에 어려움이 있는 것으로는 세정된 쑥을 끓는물에 데쳐내는 과정에서 온도조절에 실패할 경우 쑥의 색상이 탈색되어지고 영양소의 파괴로 상품가치를 상실하게 되는 결함이 있을뿐만 아니라, 상기한 공정에서 데쳐진 쑥을 세절함에 있어서도 이를 너무 잘게 썰어주게 되면 쑥의 풋내가 나므로 압맥정도의 입자로 세절건조하는 제조공정이 복잡하고 이를 혼합분말과 혼합가열 교질화한 것을 농축시켜 판상으로 압착한후 적어도 쌀알모양의 크기로 압착 성형하여서된 것이므로 상기의 제조공정은 매우 복잡하여 여러 가지의 공정을 연속적으로 거쳐야하는 문제점이 있었다.The conventional manufacturing method of mugwort seasoning is that the manufacturing difficulty is that if the temperature control fails in the process of boiling the washed mugwort in boiling water, the color of the mugwort is discolored and the product value is lost due to the destruction of nutrients. Not only that, but also in cutting the mugwort struck in the above process, if you chop it too finely, the mugwort of the mugwort grows, and the manufacturing process of finely drying and drying the granules into granules is complicated. After pressing to form a plate and then at least to the size of the rice grain-shaped molding is because the above manufacturing process is very complicated, there was a problem that must go through various processes continuously.
그리고, 후자의 국내공개특허공보 공개번호 제93-19128호의 쑥인조미 제조방법으로 이외발명 요지는 부드러운 쑥잎을 깨끗이 세척한후 이를 증탄산 나트륨액(PH10-13의 농도)에서 3-5분간 데친 것을 급냉한후 탈수하고 이를 마쇄기에넣어 마쇄한후 열풍 또는 냉풍 건조시켜 수분 함량 10% 이하로 하고 이를 분쇄기에 넣어 분쇄된 쑥 분말 20%에 쌀가루 또는 밀가루 58.5% 분말상의 현미 10%, 콩 2%, 밤 2.5%, 보리 5%, 수수 2% 범위와 적당량의 물을 넣어 반죽기에서 배합된 것을 스크류식 압출기에 넣어 압출 컷팅하여 쌀알 크기로 성형 된 것을 90℃의 건조실에 넣어 수분함량 13% 이하로 건조시킨후 용도에 알맞게 적량 포장하여서 된 것이다로 기재되어 있으나, 이와같은 일련의 제조공정은 인조미 제조공정에서는 일반화된 기술이며, 상기의 제조방법으로 생산된 인조미의 경우에도 전자에서와 마찬가지로 제조공정이 매우 복잡할 뿐만 아니라, 물에 의한 반죽으로 배합이 이루어져 동질의 제품을 생산할 수 없으므로 생산된 제품의 품질이 떨어져 수요자에게 호찬성을 주지 못하고 있는 실정이었다.In addition, the latter point of the present invention is the method of manufacturing the mugwort seasoning method of the domestic publication No. 93-19128 of the latter, which is boiled for 3-5 minutes in sodium bicarbonate solution (concentration of PH10-13) after washing soft mugwort leaves. After quenching, dehydration, and put it in the crusher, crush it, dry it with hot air or cold air to make the moisture content less than 10%, and put it in the crusher to grind 20% crushed mugwort powder, rice flour or flour 58.5%, brown rice powder 10%, soybean 2%, Add 2.5% of chestnuts, 5% barley, 2% sorghum and a suitable amount of water, and insert the compounded in the kneader into a screw extruder and extrude and cut into a grain size of rice into a drying chamber at 90 ° C and dry it to less than 13% moisture content. Although it is described as being packaged appropriately according to the use and then suitably used, such a series of manufacturing processes are generalized techniques in the manufacturing process of artificial rice, and the artificial products produced by the above-mentioned manufacturing method. In the case of beauty as well as the former, the manufacturing process is not only very complicated, it is not possible to produce a homogeneous product by mixing with a dough made of water, so that the quality of the produced product is not favorable to the consumer.
이에 본 발명은 간단한 제조공정에 의하여 제조되면서도 인조미의 전체적인 색상이 쑥색을 띠고 그 형태는 쌀의 형태를 유지하면서도 쑥향에 의한 특수한 향과 이에 따른 풍미를 갖고 색상이 고르면서도 전혀 풋내가 나지 않고 쑥인조미와 쌀과의 혼식용으로 사용되거나 쑥인조미만을 이용한 죽으로 끓여먹을수 있게한 쑥인조미에 관한 것으로, 본발명의 쑥인조미 제조방법을 상세히 설명하면 다음과 같다.Therefore, the present invention is produced by a simple manufacturing process, but the overall color of artificial flavors have a mugwort color and its shape has a special flavor and flavor according to the mugwort flavor while maintaining the form of rice, even though the color is not even at all. The present invention relates to a mugwort seasoning that can be used for mixing with rice or boiled with porridge using only mugwort seasoning. The manufacturing method of mugwort seasoning of the present invention will be described in detail as follows.
유기산, 정류 비타민등이 다량 함유되어 있으며 그 향기가 매우 독특한 식용쑥을 이온 교환수지를 통과시켜 정제한 이온수의 산도(PH)를 중성으로 조정한 쑥의 변색, 변질, 탈취방지를 위해 천연정유, 글리신을 적량 첨가 훈련 교반한 혼합물에 정련 세척된 식용 쑥을 일정시간 침지 시켰다가 건져 외면의 수분을 제거한 상태에서 압착추출하여 얻어진 쑥즙액을 분말화 직전에 중탄산나타륨과 소금을 소량 첨가하여 가열 수증기 분위기에서 무상으로 분무하면서 건조하거나 동결건조하여 분말화시키는 방법으로 제조된 식용 쑥 추출물을 이용하여 현미등과 같은 농산물의 분말과 혼합 교반하여서된 것으로 개략적인 제조방법을 설명하면 먼저 제1단계로 자연식용쑥을 정제된 이온수에 세척하여 이를 즙액으로 하는 공정과, 제2단계로 각종 농산물을 별도로 분말화하는 공정과, 제3단계로 1,2단계에서 얻어진 쑥액즙과 농산물분말 및 생쑥을 혼합 교반하여 일정한 상태의 반죽을 유지하는 공정과, 제4단계로는 얻어진 혼합반죽물을 국수발로 뽑고 절단하여 혼합인조미로 건조처리하는 제조방법을 설명하기 위한 것으로, 본 발명의 제조방법을 각 제조공정으로 나누어 구체적으로 설명하면 다음과 같다 .It contains a lot of organic acids, rectified vitamins, etc., and it is a natural essential oil to prevent discoloration, deterioration and deodorization of wormwood by neutralizing the acidity (PH) of purified ionized water through ion exchange resin. Addition of proper amount of glycine The mugwort juice obtained by immersing the refined washed edible mugwort in the stirred mixture for a certain period of time and then dried under pressure to remove the moisture from the outer surface was added with a small amount of sodium bicarbonate and salt immediately before powdering. The edible mugwort extract prepared by drying or freeze-drying and powdering by spraying in a free atmosphere in an atmosphere was mixed and stirred with the powder of agricultural products such as brown rice. Washing the mugwort in purified ionized water to make it a juice, and separate the various agricultural products in the second step Process of pulverization, and mixing and stirring mugwort juice, agricultural powder and fresh mugwort obtained in the first and second stages in the third step, and maintaining the dough in a constant state; It is to explain the manufacturing method of the drying process by pulling and cutting the mixed artificial seasoning, and the manufacturing method of the present invention will be described in detail by dividing the manufacturing method into each manufacturing process.
[제1공정][Step 1]
식용으로 채집된 쑥을 엽록소의 녹색과 독특한 향기 및 영양성분이 손실되지 않고 자연그대로를 유지하면서 추출되어질수 있도록 이온교환수지에 통과시켜 정제된 이온수를 산도(PH)를 중성으로 엄격히 조정한 다음, 천연정유 글리신을 적량씩 첨가하여 혼련한 이온수조를 제거한 상태에서 세정액조(2)에 세척된 식용쑥(1)을 일정시간 침지시켰다 건조 녹즙기에서 쑥즙액을 추출(3)하여 중탄산나트륨과 소금을 첨가제(4)로 투입하여서되는 쑥즙액추출공정과,Mugwort collected for food is passed through the ion exchange resin so that the chlorophyll's green color and unique fragrance and nutrients can be extracted without losing the natural nutrients, and the purified ionized water is strictly adjusted to neutral pH. The edible mugwort (1) washed in the washing solution tank (2) was immersed for a certain period of time with the addition of natural essential oil glycine and the kneaded ion water tank. The mugwort juice was extracted (3) from a dry juicer to remove sodium bicarbonate and salt. Mugwort liquor extracting process which is added as an additive (4),
[제2공정][Step 2]
상기한 제1공정의 쑥즙액 추출공정과는 별도의 제조공정에서 농산물분말(5)을 각각 중량비로 배합함에 있어 일정상태로 으깨어진 생쑥 약25%, 현미분 약10%, 밤분말 약5%, 콩분말 약5%, 소맥 약9.5%, 쌀분말 약25.5%, 보리분말 약10%,, 수수분말 약5%, 글루텐 약5%를 혼합기(6)에 넣고 고르게 혼합교반한 다음 이를 반죽기(7)로 옮겨넣고 상기한 제1공정에서 얻어진 쑥즙액을 첨가하여 분말상태의 혼합물이 쑥즙액에 의하여 반죽이 얻어지도록 고르게 혼합교반하여 준다.In the separate manufacturing process from the mugwort juice extracting process of the first step, when mixing the agricultural product powder (5) in the weight ratio, respectively, about 25% of fresh mugwort, about 10% brown rice powder, about 5% chestnut powder , About 5% soybean powder, about 9.5% wheat, about 25.5% rice powder, about 10% barley powder, about 5% sorghum powder, about 5% gluten, in a mixer (6) and mix and stir evenly 7) and add the mugwort juice obtained in the above-mentioned first step and stir evenly to mix the powder mixture so that the dough is obtained by the mugwort juice.
[제3공정][Step 3]
제2공정을 거쳐 고르게 혼합교반되어 반죽상태로된 반죽물을 성형기(8)에 넣고 압착하여 반죽농산혼합물이 국수발처럼 압출되어지게하여 압출되는 국수발을 일정길이로 절단하여주되 농산물인점과 섭취의 용이점을 감안하여 쌀의 입자크기로 절단기(9)에서 절단하여 히터를 이용한 열풍건조기(10)에서 순간 건조시켜 보관하여 둘수 있게한 쑥인조미(A)를 제조하는 것이다.After the second step, the mixture is stirred and mixed evenly into the forming machine (8) and pressed to make the dough-farming mixture extruded like the noodle feet, and cut the extruded noodle feet to a certain length. In consideration of the ease of ingestion is to produce a mugwort seasoning (A) that can be cut and stored in the cutter (9) to the particle size of the rice and dried immediately in the hot air dryer 10 using a heater to be stored.
이상과 같은 제조공정에 의하여 얻어진 본 발명의 쑥인조미는 주재료는 생쑥즉앱과 생쑥 및 쌀분말이며 이의 부재료는 현미분말, 보리분말, 소맥, 콩분말, 수수분말, 밤분말과 각종 농산물과 글루텐을 이용하여 주되 쑥즙액을 이용하여 이를 혼합 교반하여 주므로서 쑥의 그 탁월한 맛과 향기 및 약효등을 적당하게 활용할 수 있도록 풋내는 제거하고 향기는 유지하는 상태에서 쑥인조미를 제조하여 사용할수 있게한 것이다.The main ingredients of the mugwort seasoning of the present invention obtained by the manufacturing process as described above are raw mugwort app and raw mugwort and rice powder, and its ingredients are brown rice powder, barley powder, wheat, soybean powder, sorghum powder, chestnut powder and various agricultural products and gluten. However, by mixing and stirring it using mugwort juice, it is possible to manufacture and use mugwort seasoning in the state that removes the green so that the excellent taste, fragrance and medicinal effects of mugwort can be utilized appropriately.
이상에서와 같은 제조방법에 의하여 생산되어진 본 발명의 쑥인조미는 주로 주식으로 이용되는 쌀과 혼합하는 혼식용으로 사용되어지는 것으로 쑥인조미자체 뿐만 아니라 이와함께 조리되는 주식(쌀)자체에도 고르게 쑥향기가 퍼져있어 인체의 신진대사를 촉진하고 입맛을 돋우어 식욕을 좋게하여 영양식품과 기호식품으로서 인체에 우수한 영양분을 제공하게한 것이다.Mugwort flavoring of the present invention produced by the manufacturing method as described above is mainly used for mixing mixed with rice used as stocks Mugwort seasoning itself, as well as stock (rice) itself cooked with it It spreads and promotes the metabolism of the human body and boosts the appetite to improve the appetite to provide excellent nutrients to the human body as nutritional foods and favorite foods.
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| Application Number | Priority Date | Filing Date | Title |
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| KR1019940025368A KR100268570B1 (en) | 1994-05-20 | 1994-10-04 | Method for preparing synthetic rice including mugwort extract |
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| KR19940011016 | 1994-05-20 | ||
| KR94-11016 | 1994-05-20 | ||
| KR1019940011016 | 1994-05-20 | ||
| KR1019940025368A KR100268570B1 (en) | 1994-05-20 | 1994-10-04 | Method for preparing synthetic rice including mugwort extract |
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| KR950030846A KR950030846A (en) | 1995-12-18 |
| KR100268570B1 true KR100268570B1 (en) | 2000-11-01 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040003746A (en) * | 2002-07-04 | 2004-01-13 | 주식회사 이랑 | Method for producing artificial rice |
| KR100414899B1 (en) * | 2001-09-05 | 2004-01-13 | 전병국 | A method of preparing isotonic drink for the baby using eucommia ulmoides |
| KR100480311B1 (en) * | 2002-07-05 | 2005-05-03 | 김일두 | Uncooked food manufacturing technique that making use of gemmation of unpolished rice |
| CN103689416A (en) * | 2013-09-27 | 2014-04-02 | 合肥珠光粮油贸易有限公司 | Protein-rich composite rice and preparation method thereof |
| CN103829157A (en) * | 2012-11-20 | 2014-06-04 | 江苏上一道科技股份有限公司 | Dietary fiber instant rice grain noodle |
| KR101652939B1 (en) * | 2016-03-29 | 2016-09-05 | 정건우 | Manufacturing apparatus for forming rice using dual noodle |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100620407B1 (en) * | 2003-12-20 | 2006-09-11 | 서영철 | Method for processing cereals and processed cereals thereby |
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1994
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100414899B1 (en) * | 2001-09-05 | 2004-01-13 | 전병국 | A method of preparing isotonic drink for the baby using eucommia ulmoides |
| KR20040003746A (en) * | 2002-07-04 | 2004-01-13 | 주식회사 이랑 | Method for producing artificial rice |
| KR100480311B1 (en) * | 2002-07-05 | 2005-05-03 | 김일두 | Uncooked food manufacturing technique that making use of gemmation of unpolished rice |
| CN103829157A (en) * | 2012-11-20 | 2014-06-04 | 江苏上一道科技股份有限公司 | Dietary fiber instant rice grain noodle |
| CN103689416A (en) * | 2013-09-27 | 2014-04-02 | 合肥珠光粮油贸易有限公司 | Protein-rich composite rice and preparation method thereof |
| KR101652939B1 (en) * | 2016-03-29 | 2016-09-05 | 정건우 | Manufacturing apparatus for forming rice using dual noodle |
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| KR950030846A (en) | 1995-12-18 |
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