KR100372349B1 - The processing method of green barley for diet food additives - Google Patents
The processing method of green barley for diet food additives Download PDFInfo
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- KR100372349B1 KR100372349B1 KR10-2000-0032833A KR20000032833A KR100372349B1 KR 100372349 B1 KR100372349 B1 KR 100372349B1 KR 20000032833 A KR20000032833 A KR 20000032833A KR 100372349 B1 KR100372349 B1 KR 100372349B1
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- 235000007340 Hordeum vulgare Nutrition 0.000 title claims abstract description 55
- 235000005911 diet Nutrition 0.000 title description 4
- 230000037213 diet Effects 0.000 title description 4
- 238000003672 processing method Methods 0.000 title description 4
- 240000005979 Hordeum vulgare Species 0.000 title 1
- 239000002778 food additive Substances 0.000 title 1
- 235000013373 food additive Nutrition 0.000 title 1
- 241000209219 Hordeum Species 0.000 claims abstract description 54
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 22
- 235000009566 rice Nutrition 0.000 claims abstract description 22
- 230000005070 ripening Effects 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 230000000694 effects Effects 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 claims abstract description 7
- 108010025790 chlorophyllase Proteins 0.000 claims abstract description 6
- 240000007594 Oryza sativa Species 0.000 claims abstract 4
- 238000010411 cooking Methods 0.000 abstract description 12
- 235000019640 taste Nutrition 0.000 abstract description 8
- 238000000034 method Methods 0.000 abstract description 4
- 230000008569 process Effects 0.000 abstract description 3
- 238000005520 cutting process Methods 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 description 18
- 235000013601 eggs Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 108090000604 Hydrolases Proteins 0.000 description 2
- 102000004157 Hydrolases Human genes 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000003801 milling Methods 0.000 description 2
- 238000004383 yellowing Methods 0.000 description 2
- 230000009471 action Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000000126 substance 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
- 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
- A23V2300/24—Heat, thermal treatment
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
본 발명은 녹색 풋 보리쌀의 가공 생산법에 관한 것으로서, 녹숙기에 수확한 보리의 엽록소 가수분해효소의 활성을 정지시켜 보리의 녹색 상태가 지속적으로 유지되도록 한 녹색 풋 보리쌀의 가공 생산법에 있어서, 상기한 녹숙기에 수확한 보리를 100℃의 끓는 물에 30초∼120초간 데친 다음, 50℃의 열풍기에 넣어 곧바로 24시간 음건하여 탈곡시킨 것을 특징으로 하여, 보리 이삭을 녹색 상태로 지속적으로 유지할 수 있고, 밥을 함에 있어서도 별도의 도정과정을 행하지 않아도 됨과 아울러 밥을 짓기 전에 별도의 삶는 과정이 제거됨으로서 간편하며, 밥을 지은 후에도 맛과 감촉의 부드러움을 우수하게 유지할 수 있는 효과가 있다.The present invention relates to a processed production method of green green barley rice, in the processing production method of green green barley rice to stop the activity of chlorophyllase of barley harvested during the ripening season to maintain the green state of barley, The barley harvested in the ripening season is boiled in 100 ° C. boiling water for 30 seconds to 120 seconds, and then placed in a 50 ° C. hot air fan for 24 hours in the shade to dry and keep barley spikes in a green state. In addition, even when cooking, there is no need to perform a separate cutting process, and also because the separate boiling process is removed before cooking, it is easy to maintain the softness of taste and texture even after cooking.
Description
본 발명은 녹색 풋 보리쌀의 가공 생산법에 관한 것으로서, 보다 상세하게는 보리쌀을 풋보리 즉 녹색의 상태로 제품화하여 식용하는 방법으로써 보리가 황숙기에 도달하기 전인 녹숙기에 보리를 수확하여 녹색 상태로 오랫동안 유지될 수 있도록 가공하는 녹색 풋 보리쌀의 가공 생산법에 관한 것이다.일반적으로, 보리는 예로부터 영양이 우수한 식량작물로 잘 알려져 왔다. 특히, 보리는 몸을 차게 해주는 식품으로 여름철에 먹을 때 쌀보다 더 신체에 이로움을 주는 식품으로 알려져 있다.그러나, 이러한 보리는 쌀밥에 비해 거칠고, 맛이 다소 뒤져 최근에는 그 소비량이 현저하게 저감되다가, 현대인들의 건강에 대한 관심도가 증가하면서부터 다시 식품으로서 재조명받게 되었다.따라서, 최근에는 보리가 당뇨병 치료를 위한 식이요법이나, 다이어트의 식이요법으로서 널리 이용되고 있다.The present invention relates to a processed production method of green green barley rice, and more particularly, a method of commercializing barley rice into green barley, that is, green food, and edible barley harvested barley in a green state before reaching the ripening season, The present invention relates to a process for producing green green barley rice that is processed to be maintained. In general, barley has long been known as a nutritious food crop. In particular, barley is a food that cools the body and is known as a food that benefits the body more than rice when eaten in the summer.However, barley is coarse and tastes less than rice, and its consumption is considerably reduced in recent years. Increasingly, modern people's interest in health has led to the re-lighting of food. Therefore, barley has recently been widely used as a diet for treating diabetes and as a diet for diet.
그러나, 이와 같은 보리는 대개의 경우, 완숙기에 보리를 수확하고, 이때에 수확하면 반드시 도정과정을 거쳐야 하며, 밥을 지을 때에도 한번 삶거나 강한 압력을 가하여 파쇄한 보리를 쌀과 섞어 밥을 짓는 번거로움이 있었다.또한, 이와 같이 지어진 보리밥은 맛과 부드러운 질감에 있어서는 쌀에 비해 현저하게 떨어지고, 그로 인해서 쌀밥에 익숙한 현대인들의 입맛을 충족시키기에는 많은 문제점이 있었다.이에, 본 발명은 전술한 바와 같은 문제점을 해소하기 위해 안출된 것으로, 보리를 녹숙기에 수확하여 보리쌀을 녹색의 상태로 제품화함으로써 보리 이삭의 녹색 상태를 지속적으로 유지할 수 있고, 밥을 함에 있어서도 별도의 도정과정을 행하지 않아도 됨과 아울러 밥을 짓기 전에 별도의 삶는 과정이 제거됨으로서 간편하며, 밥을 지은 후에도 맛과 감촉의 부드러움을 우수하게 유지할 수 있는 녹색 풋 보리쌀의 가공 생산법을 제공하는데 그 목적이 있다.In most cases, however, barley is harvested in full ripening, and when harvested at this time, the barley must be processed, and even when it is cooked, it is a hassle to cook barley mixed with rice once boiled or under high pressure. In addition, the barley rice thus prepared is significantly lower than the rice in terms of taste and soft texture, and thus, there are many problems in satisfying the tastes of modern people who are familiar with the rice. In order to solve the problem, barley is harvested in a mature season and barley rice is produced in a green state so that the green state of barley can be maintained continuously, and there is no need to carry out a separate cutting process in addition to rice. It's simple because the separate cooking process is removed before cooking, and even after cooking The purpose of the present invention is to provide a processing method of green green barley rice which can maintain the softness of taste and texture.
상기한 목적을 달성하기 위한 본 발명의 녹색 풋 보리쌀의 가공 생산법은, 녹숙기에 수확한 보리의 엽록소 가수분해효소의 활성을 정지시켜 보리의 녹색 상태가 지속적으로 유지되도록 한 녹색 풋 보리쌀의 가공 생산법에 있어서, 상기한 녹숙기에 수확한 보리를 100℃의 끓는 물에 30초∼120초간 데친 다음, 50℃의 열풍기에 넣어 곧바로 24시간 음건하여 탈곡시킨 것을 특징으로 한다.이하 본 발명을 하기에서 상세히 설명한다.보리 알의 생육이 개화 후, 겉껍질 속에 꽉 차고 손으로 비벼서 물이 터져 나오지 않는 녹숙기 즉, 정상적인 수확의 2∼3주전 보리의 이삭이 황색으로 변하기 전에 보리를 수확하고, 마르지 않은 상태에서 곧바로 100℃의 끓는 물에 30초∼120초간 데친 후, 50℃의 열풍기에 넣어 곧바로 24시간 음건하여 탈곡시키면, 보리 알의 종피 내에 존재하는 엽록소 가수분해효소의 활성이 정지되어, 보리 알의 표피를 녹색으로 지속적으로 유지시킬 수 있게 된다.여기서, 상기한 보리를 끓는 물에 데치지 않고, 증기로 쪄낼 경우에는 5∼10분간 쪄냄이 바람직하다.이는, 상기한 엽록소 가수분해효소를 화학적 물질을 사용하지 않고서도 가수분해효소의 활성을 정지시켜 황색화를 방지하는 효과를 지닌다.한편, 상기와 같이 보리를 녹숙기에 수확하여 음지에서 건조시킬 경우에도 보리 알은 엽록소 가수분해효소가 작용하여 황색으로 변하게 되는데, 이러한 가수분해효소의 활성이 100℃의 끓는 물로 짧은 시간동안 즉, 30∼120초간 데치는 과정을 통해서 활성이 정지되어 보리 알의 황색화가 방지된다.그리고, 상기와 같이 건조되는 보리는, 자연 햇빛에 말려도 색깔이 변하지는 않으나, 약간 삶아진 상태이기 때문에 쉽게 마르지 않고, 완전히 건조되지 않으면 겉껍질에서 보리 알을 분리시키기가 어려운 단점이 있어, 상기와 같이 50℃의 열풍기로서 24시간동안 음건함이 바람직하다.또한, 위와 같이 정선과정을 거친 알 보리는, 물에 10시간정도 담근 후 쌀과 혼합하여 밥을 지을 수 있고, 볶아서 보릿가루나 보리차 재료로 사용하면 황색기에 수확하여 가공한 보리에 비하여 맛과 향이 우수한 특징을 갖는다.따라서, 위와 같이 가공된 녹색 상태의 풋보리는, 도정과정을 행하지 않아도 되고, 또한 밥을 짓기 전에도 삶을 필요없이 바로 쌀과 섞어 밥을 지을 수 있는 장점이 있다. 또한 황숙기를 지나지 않기 때문에 보리의 맛과 향이 우수하고, 밥을 지은 후에도 부드럽고, 푸른 상태를 그대로 유지할 수 있기 때문에, 도정한 보리쌀에 비하여 먹기가 수월하고, 감촉이 우수한 장점을 갖는다.Processing method of the green green barley rice of the present invention for achieving the above object, the processing of green green barley rice to stop the activity of chlorophyllase of barley harvested in the ripening season to maintain the green state of barley In the production method, the barley harvested in the above-mentioned ripening season is boiled in 100 ° C. boiling water for 30 seconds to 120 seconds, and then placed in a 50 ° C. hot air fan for 24 hours to dry and threshed immediately. It is described in detail below. After barley eggs are grown, barley is harvested before the bark of barley ripens, which is full in the outer shell and rubbed by hand and does not burst water, that is, 2-3 weeks before the normal harvest. In a dry state, immediately boil for 30 seconds to 120 seconds in 100 ° C. boiling water, put it in a 50 ° C. hot air fan and dry it for 24 hours immediately. The activity of the existing chlorophyllase is stopped, so that the epidermis of the barley eggs can be kept green. The barley is boiled in steam for 5 to 10 minutes without boiling in boiling water. This is preferable. The chlorophyllase described above has the effect of preventing the yellowing by stopping the activity of the hydrolase without using a chemical substance. Even when dried at, barley eggs turn yellow due to the action of chlorophyllase. The activity of these hydrolases is 100 ° C. in boiling water for 30 seconds to 120 seconds. The yellowing of the eggs is prevented, and the barley dried as described above does not change color when dried in natural sunlight, but is slightly boiled. Because of this, it is not easy to dry, and it is difficult to separate barley eggs from the outer shell if not completely dried, and it is preferable to dry them for 24 hours as a hot air fan at 50 ° C as described above. Barley can be cooked by mixing rice with rice after soaking in water for about 10 hours, and when roasted and used as barley flour or barley tea material, it has better taste and aroma than barley harvested and processed in yellow season. Greenish green barley has the advantage that it is not necessary to go through the milling process, and can also be cooked by mixing rice with no need to boil before cooking. In addition, since it does not pass through the mature season, the barley has excellent taste and aroma, and after cooking, it is soft and can maintain the green state as it is.
이상에서 살펴 본 바와 같이, 본 발명의 녹색 풋 보리쌀의 가공 생산법은, 보리를 녹숙기에 수확하여 가공함으로써 보리 이삭의 녹색 상태를 지속적으로 유지할 수 있고, 밥을 함에 있어서도 별도의 도정과정을 행하지 않아도 됨과 아울러 밥을 짓기 전에 별도의 삶는 과정이 제거됨으로서 간편하며, 밥을 지은 후에도 맛과 감촉의 부드러움을 우수하게 유지할 수 있는 효과가 있다.또한, 상기와 같이 가공한 보리를 직접가루로 만들거나 볶아서 보릿가루나 보리차 재료로 제품화하여서, 보리의 소비량을 증진시켜 생산량을 증대시킬 수 있는 효과가 있다.As described above, the processing method of the green green barley rice of the present invention, by harvesting and processing barley in a ripening season can continuously maintain the green state of the barley, do not carry out a separate milling process even when cooking It is convenient because it eliminates the need for separate cooking before cooking, and it is also effective in maintaining the softness of taste and texture even after cooking. By roasting and commercializing barley flour or barley tea material, there is an effect that can increase the production by increasing the consumption of barley.
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| KR10-2000-0032833A KR100372349B1 (en) | 2000-06-14 | 2000-06-14 | The processing method of green barley for diet food additives |
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| KR10-2000-0032833A KR100372349B1 (en) | 2000-06-14 | 2000-06-14 | The processing method of green barley for diet food additives |
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