KR100579755B1 - Manufacturing method of steamed rice - Google Patents
Manufacturing method of steamed rice Download PDFInfo
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- KR100579755B1 KR100579755B1 KR1020040023714A KR20040023714A KR100579755B1 KR 100579755 B1 KR100579755 B1 KR 100579755B1 KR 1020040023714 A KR1020040023714 A KR 1020040023714A KR 20040023714 A KR20040023714 A KR 20040023714A KR 100579755 B1 KR100579755 B1 KR 100579755B1
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- D—TEXTILES; PAPER
- D02—YARNS; MECHANICAL FINISHING OF YARNS OR ROPES; WARPING OR BEAMING
- D02H—WARPING, BEAMING OR LEASING
- D02H5/00—Beaming machines
- D02H5/02—Beaming machines combined with apparatus for sizing or other treatment of warps
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- D—TEXTILES; PAPER
- D02—YARNS; MECHANICAL FINISHING OF YARNS OR ROPES; WARPING OR BEAMING
- D02H—WARPING, BEAMING OR LEASING
- D02H13/00—Details of machines of the preceding groups
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Abstract
본 발명은 올벼쌀 제조방법에 관한 것으로, 70~85% 황숙기의 찰벼를 수확하여 10~24시간 동안 물에 침종시킨 후, 이를 탈수하여 가마솥에 넣고 스팀으로 90~120분 동안 찐 후 함수율이 10~15%가 되도록 건조시키고, 건조된 벼를 정백비율이 95~99% 되도록 도정하는 공정을 포함하여 제조되며, 맛이 부드럽고 향과 색이 좋은 고품질의 올벼쌀을 제공할 수 있다. The present invention relates to a method of manufacturing rice paddy, 70-85% of the rice paddy harvested in yellow rice, soaked in water for 10-24 hours, dehydrated in a cauldron and steamed for 90-120 minutes after steaming for steam It is dried to 10 to 15%, and is prepared, including the step of turning the dried rice to 95 to 99% whitening ratio, it can provide a high-quality rice with a soft taste and good aroma and color.
올벼쌀, 황숙기, 도정, 연미, 코팅Rice paddy, Hwangsookgi, Cultivation, Taste, Coating
Description
도 1은 본 발명에 따른 올벼쌀 제조방법을 개략적으로 나타낸 도면.1 is a view schematically showing a method of manufacturing rice plant according to the present invention.
본 발명은 올벼쌀 제조방법에 관한 것으로, 특히, 부드럽고 고소하며 윤택이 있고 다양하게 활용할 수 있는 올벼쌀을 제조하는 방법에 관한 것이다.The present invention relates to a method of manufacturing the rice paddy, and more particularly, to a method for producing the rice paddy, which is soft and savory, and has a variety of uses.
쌀은 예로부터 우리의 주식으로서 탄수화물과 단백질，지방，비타민 Ｂ1，Ｂ2 등 각종의 영양소가 포함되어 있으나, 최근에는 식생활이 서구식으로 변화하면서 그 수요가 점차 감소하게 되어, 쌀 소비를 촉진하는 것이 새로운 국가 과제로 떠오르고 있다. 이와 같은 상황에 따라, 최근에는 향기나는 쌀, 코팅 쌀 등 각종 기능성 쌀이 개발되어 왔고, 밥을 지어 주식으로 섭취하는 용도 이외에도 다양한 용도로 활용할 수 있는 방법이 강구되고 있다.Rice has long been a staple of our stocks, including carbohydrates, proteins, fats, vitamins Ｂ 1 and , 2 . Is emerging as a new national challenge. According to such a situation, various functional rice, such as fragrant rice and coated rice, has been developed in recent years, and methods that can be utilized for various purposes in addition to the use of cooked rice as a stock have been devised.
올벼쌀은 벼가 완전히 황숙되기 전에 재배한 후 일정 시간 동안 쪄서 건조시킨 후 도정한 쌀을 말한다. 이러한 올벼쌀은 과거에는 이른 가을에 식량을 확충하기 위하여 벼가 완전히 익기 전에 벼를 베어다 탈곡한 후 쪄서 식량으로 이용하기 도 하였으며, 영양분이 풍부하고 독특한 향기가 있어서 간식 등으로 애용하거나, 밥을 할 때 일정양을 넣어 밥을 부드럽게 하고 밥맛을 좋게 하는 등으로 이용되어 왔다. Olbap rice refers to rice that has been cultivated before rice is completely dried and then steamed and dried for a certain period of time. In the past, in order to expand food in the early autumn, rice was harvested before it was fully ripened and then threshed and used as food. It is rich in nutrients and has a unique aroma so that it can be used as a snack or rice. It has been used to soften rice and improve the taste of rice by adding a certain amount.
통상적으로 종래의 올벼쌀은 황숙기를 기준으로 약 85% 정도 익은 벼를 수확하여 탈곡한 후 물에 10시간 정도 침종시키고, 이것을 가마솥에 넣고 찐 후 건조시켜 현미로 도정하여 제조한다. Typically, conventional rice harvest is prepared by harvesting about 85% of ripe rice on the basis of yellow rice, threshing, and soaking in water for 10 hours, put it in a cauldron, steamed and dried to produce brown rice.
그러나, 이러한 통상적인 올벼쌀은 색이 좋지 않고 거칠며 맛이 부드럽지 않아 그대로 섭취하기에는 다소 부담스럽고, 수요자의 다양한 욕구를 채울 수 없다는 단점이 있다.However, such conventional rice has a disadvantage that the color is not good, rough and taste is not so soft that it is somewhat burdensome to eat as it is, and to satisfy the various needs of the consumer.
본 발명은 상기와 같은 종래의 올벼쌀에 비하여 좀 더 고소하고 부드러우며, 찰기를 갖고 있어 누구나 애용할 수 있는 고품질의 올벼쌀을 제조하는 방법을 제공하는 것을 목적으로 한다. The present invention aims to provide a method for producing a high-quality rice paddy rice, which is more susceptible and softer than the conventional rice paddy rice as described above and can be used habitually by anyone.
또한, 본 발명은 맛이 좋고 영양분이 풍부한 올벼쌀을 제공하여 다양하게 이용할 수 있는 올벼쌀을 제공함과 동시에 쌀 소비를 촉진할 수 있는 방법을 제안하는 것을 목적으로 한다.In addition, an object of the present invention is to provide a method that can promote the consumption of rice at the same time to provide a variety of rice rice that can be used by providing a delicious and nutritious rich rice.
또한, 본 발명은 올벼쌀에 인삼엑기스 또는 솔잎엑기스 등을 코팅하여 풍부한 맛과 향을 갖는 기능성 올벼쌀을 제공하는 것을 목적으로 한다.In addition, an object of the present invention is to provide a functional Olympus rice having a rich taste and aroma by coating ginseng extract or pine needle extract and the like on the Olympus rice.
이러한 목적을 달성하기 위하여, 본 발명에 따른 올벼쌀 제조방법은 70~85% 황숙기의 찰벼를 수확한 후 탈곡하여 올벼를 준비하는 단계; 상기 올벼를 10~24시 간 동안 물에 침종시킨 후 탈수하는 단계; 상기 탈수된 벼를 가마솥에 넣고 스팀으로 90~120 분 동안 찐 후 함수율이 10~15%가 되도록 건조시키는 단계; 및 상기 건조된 벼를 청결미기를 이용하여 이물질을 제거하고 광택을 갖도록 도정하는 단계를 포함하는 것을 특징으로 한다.In order to achieve this object, the method of manufacturing the rice plant according to the present invention comprises the steps of preparing the rice plant by threshing after harvesting the rice of 70-85% yellow mature rice; Dehydrating the rice paddies after immersing in water for 10 to 24 hours; Putting the dehydrated rice into a cauldron and steaming for 90 to 120 minutes with steam to dry the water content to 10 to 15%; And characterized in that it comprises the step of coating the dried rice to have a gloss to remove foreign matters using a cleaning machine.
이하, 본 발명에 따른 올벼쌀 제조방법을 첨부된 도면을 참조하면서 상세히 설명한다. Hereinafter, with reference to the accompanying drawings, a method of manufacturing the rice plant according to the present invention will be described in detail.
도 1에는 본 발명에 따른 올벼쌀 제조방법의 개략도가 도시되어 있다.Figure 1 is a schematic diagram of a method of manufacturing rice paddy according to the present invention.
본 발명에 따른 올벼쌀을 제조하기 위해서는, 먼저, 황숙기가 되기 전에 찰벼를 수확하여 탈곡한 올벼를 준비하여야 한다(S10). In order to manufacture the rice paddy according to the present invention, first, it is necessary to prepare the rice paddy harvested glutinous rice before it becomes yellow rice (S10).
본 발명에 따르면, 찰벼가 완전히 익기 전에 벼를 수확하여야 하는데, 황숙기의 약 70~85% 정도 익었을 때 벼를 수확하는 것이 바람직하다. According to the present invention, the rice must be harvested before it is fully ripe, and it is preferable to harvest the rice when the ripened rice is about 70 to 85% of the mature season.
이와 같이 완전히 익기 전에 수확된 벼를 탈곡한 후 약 10~24시간 동안 물에 침종시킨다.(S20) 이 때, 미지근한 물에 침종시키며, 미숙미를 유지시키고 향을 보호하기 위해서이다.As such, after harvesting the rice harvested before ripening completely, it is infiltrated with water for about 10 to 24 hours. (S20) At this time, it is immersed in lukewarm water, in order to maintain the immature and protect the fragrance.
일정시간 동안의 침종이 끝나면, 벼에 있는 물기를 제거하여야 하며 이를 위하여 탈수를 한다.(S30) 탈수는 벼를 가마솥에 넣고 밸브를 이용하여 물을 빼거나 또는 채반 등을 이용하여 탈수할 수 있다.After a certain period of invasion, the water in the rice must be removed and dehydrated for this purpose. (S30) Dehydration can be done by putting rice in a cauldron and draining it using a valve, or by using a rake. .
탈수된 벼는 가마솥에 넣고 찌게 되는데(S40), 약 90분 내지 120분 동안 스팀으로 찐다. 스팀으로 찐 후에는 약 30분 정도 뜸을 들이는 것이 바람직하며(S50), 이 때 껍질이 어느 정도 벌어질 때 까지 뜸을 들이는 것이 바람직하다. 뜸을 들이는 것은 가열을 중지하고 솥 내부에 있는 스팀을 일정 시간동안 그대로 유지시킴으로써 이루어진다.Dehydrated rice is steamed in a cauldron (S40), steamed for about 90 to 120 minutes. After steaming steam is preferably steamed for about 30 minutes (S50), at this time it is preferable to steam until the shell is opened to some extent. The steaming is done by stopping the heating and keeping the steam inside the pot for some time.
이와 같이 찐 벼는 태양 아래에서 자연 건조시킨다.(S60) 이 때, 벼에 함유된 함수율이 약 10~15%가 되도록 건조시키는 것이 바람직하다.In this way, the steamed rice is naturally dried under the sun. (S60) At this time, it is preferable to dry so that the water content contained in the rice is about 10 to 15%.
상기와 같이 건조된 벼는 도정 공정을 통하여 올벼쌀로 제조된다(S70).The dried rice as described above is manufactured as rice paddy through the milling process (S70).
종래의 올벼쌀의 경우 현미로 도정하는데 이것은 통상 벼에서 왕겨만을 벗겨낸 쌀을 말하는데, 현미의 겨층은 소화하기 어려운 섬유질이 함유되어 있고, 외층은 암회색이나 갈색 등으로 착색되어 있어 밥을 할 경우 깨끗하지 않고, 겨층과 배아가 붙어 있으면 맛도 좋지 않다는 단점이 있다. 반면에, 겨층과 배아에는 비타민B·단백질·지방 등이 내부조직보다 많이 함유되어 있고 섬유질은 변비를 방지하는 등 건강에 좋으므로 이것들을 완전히 제거하는 경우 외관은 좋아지나 충분한 영양을 취할 수 있다는 문제가 있다.In the case of conventional rice paddy rice, it is usually made of brown rice, which refers to rice that has been stripped only of rice husk. The brown rice bran layer contains fibers that are difficult to digest, and the outer layer is colored in gray gray or brown, so it is clean when cooked. Without it, there is a disadvantage that the taste is not good if you stick to the layer and embryo. On the other hand, the stratum corneum and embryos contain more vitamin B, protein, and fat than the internal tissues, and fiber is good for health, such as preventing constipation. There is.
따라서, 본 발명의 경우에는 연미 상태가 되도록 도정하는데, 본 발명에서 설명하는 '연미'라 함은 껍질을 벗긴 현미 상태에서 충격, 흡입 등의 방법으로 이물질 등을 제거하고 광택을 낸 것을 말하며, 이 때 정백비율이 약 90~99% 정도가 된다. 즉, 본 발명에 의해 도정한 올벼쌀의 경우 현미중량에 대한 올벼쌀의 중량인 정백비율이 90~99% 되도록 도정한다.Therefore, in the case of the present invention, it is intended to be in the taste state, the term "mime" described in the present invention means that the foreign material is removed and polished by impact, suction, etc. in the peeled brown state. When the percentage is about 90-99%. That is, in the case of the rice paddy milled by the present invention, the white rice is the weight ratio of the rice paddy to the brown rice weight.
이를 위하여, 본 발명의 경우 낟알의 충격 및 흡입 등의 기능으로 도정을 하는 청결미기를 이용하여 도정하는 것이 바람직하다. 통상적으로 청결미기는 일정한 압력으로 쌀을 연미함으로 쌀의 표면이 매끄럽고 광택성이 우수하며, 흡입팬으로 쌀에 외부에 묻은 이물질을 제거하여 쌀의 저장성이 높고 청결하며 맛을 좋게 한다.To this end, in the case of the present invention, it is preferable to use a clean rice mill to grind with functions such as impact and suction of grain. Normally, the cleansing machine polishes rice at a certain pressure, so that the surface of the rice is smooth and has excellent glossiness. The suction pan removes foreign matters attached to the outside of the rice to improve the shelf life of the rice, and to improve the taste and taste.
이와 같이 제조된 올벼쌀은 노란빛을 띠고 광택이 있어 외관상태가 양호하며, 맛이 부드러워 수요자가 간식으로 쉽게 먹을 수 있다. The rice produced in this way is yellowish and glossy, so the appearance is good, and the taste is soft, so that the consumer can easily eat as a snack.
또한, 본 발명에 의해 제조된 올벼쌀에 인삼엑기스 또는 솔잎엑기스를 코팅하여 인삼 또는 솔잎향을 갖는 쌀을 제조할 수 있다. 인삼 및 솔잎엑기스를 코팅하는 방법은 통상의 알려진 방법에 의해 할 수 있으며, 이에 의해 수요자는 맛과 향이 풍부한 올벼쌀을 느낄 수 있다. 물론, 이외에서 선택적으로 여러 가지 다양한 엑기스를 코팅할 수 있다. In addition, by coating the ginseng extract or pine needles extract on the rice paddy produced by the present invention can be produced rice having a ginseng or pine needles aroma. The method of coating ginseng and pine needle extract can be made by a conventionally known method, whereby the consumer can feel the rich rice with rich taste and aroma. Of course, other various extracts may be optionally coated.
이하, 본 발명의 바람직한 실시예에 따라 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail according to a preferred embodiment of the present invention.
실시예Example
올벼쌀을 제조하기 위해, 먼저, 황숙기의 75%에서 벼를 수확하였다. 종래의 올벼쌀을 통상 85% 익은 벼를 수확하는데, 본 발명에서는 이보다 앞선 때에 벼를 수확하였는데, 여러 번의 실험결과 본 발명의 제조방법에 의한 경우 올벼쌀 고유의 향과 맛을 살리기 위해서이며 75% 정도 익은 벼가 가장 품질이나 맛에 있어서 우수하였다.To prepare the rice, rice was first harvested at 75% of the yellow ripening season. 85% of conventional conventional rice is harvested, but in the present invention, the rice was harvested earlier than this. In the experiments of the present invention, in order to preserve the inherent aroma and taste of rice, 75% The ripe rice was the most excellent in quality and taste.
이와 같이 수확한 벼를 탈곡한 후 18 시간 동안 물에 침종시킨 후 탈수시켰다. 이 때 외관으로 볼 때 벼에 묻어 있는 물기가 거의 없어질 때까지 탈수시키는 것이 바람직하며, 약 30분 정도 탈수시켰다.The rice thus harvested was threshed and soaked in water for 18 hours and then dehydrated. At this time, it is preferable to dehydrate until the water on the rice is almost disappeared from the appearance, and dehydrated for about 30 minutes.
탈수된 벼는 가마솥에 넣고 스팀으로 90분 동안 찐 후 30분 동안 뜸을 들여찐쌀을 제조하였다. Dehydrated rice was put in a cauldron and steamed for 90 minutes with steam to prepare steamed rice for 30 minutes.
상기와 같은 공정으로 쌀을 찐 후 이것를 건조시키는데, 함수율이 14%가 될 때까지 태양 건조시켰다. After steaming the rice in the same process as above to dry it, it was sun-dried until the water content is 14%.
건조된 쌀은 도정과정을 통하여 올벼쌀로 제조되는데, 이때 청결미기를 이용하여 이물질을 제거하고 광택이 나도록 도정하였다. Dried rice is made of rice paddy through the milling process. At this time, the clean rice is used to remove foreign substances and polish to make it glossy.
이와 같이 제조된 올벼쌀은 노란 광택을 갖고 있어 암회색 빛을 띠는 종래의 올벼쌀에 비하여 외관면에서 훨씬 우수하였고, 맛도 훨씬 부드럽고 고소하였다. 또한, 본 발명에 의해 제조된 올벼쌀은 찰기가 우수하며, 밥에 넣어 지어도 윤택을 띠고 밥맛을 훨씬 좋아짐을 알 수 있었다.The rice produced as described above had a yellow luster and was much better in appearance than the conventional gray rice which had a dark gray color, and taste was much softer and more sued. In addition, the rice paddy produced by the present invention is excellent in stickiness, and even when put into rice, it can be seen that the rice taste is much improved.
본 발명에 의해 제조된 올벼쌀은 맛과 향이 좋기 때문에 그 자체로 학생 또는 운전자 등의 간식으로 널리 애용할 수 있으며, 통상의 쌀에 넣어 밥에 짓게 되면 보다 새로운 밥맛을 느낄 수 있어, 쌀 소비 촉진에 기여하게 될 것으로 기대된다. Since the rice produced by the present invention has a good taste and aroma, it can be widely used as a snack for students or drivers by itself, and when it is put into ordinary rice to be cooked in rice, it can feel a new taste of rice, promoting rice consumption. It is expected to contribute to.
상술한 바와 같은 본 발명에 따르면, 맛이 부드럽고 향과 색이 좋은 고품질의 올벼쌀을 제공하여 쌀 소비를 촉진하고 국민 건강생활에 도움이 될 수 있다는 효과가 있다. According to the present invention as described above, by providing a high-quality all-rice rice with a soft taste and aroma and color, there is an effect that it can promote rice consumption and help people's healthy life.
또한, 본 발명에 의한 올벼쌀 제조방법은 다양하게 기능을 갖는 올벼쌀을 제조하여 영양 및 건강에 좋은 올벼쌀을 제공하고, 다양하게 이용할 수 있는 올벼쌀 을 제공할 수 있는 효과가 있다. In addition, the manufacturing method of the rice paddy according to the present invention has the effect of providing the rice paddy with good nutrition and health by preparing the rice paddy having a variety of functions, and can provide a variety of rice paddy.
이와 같이, 본 발명은 황숙기 전의 찰벼를 수확하여 물에 적절히 침종시키고, 이것을 일정시간 동안 스팀으로 찐 후 건조시켜 도정하여 고품질의 올벼쌀을 제조하는 방법에 관한 것으로, 본 발명을 고려하여 충분히 변경, 변환, 치환 및 대체할 수 있을 것이고, 상술한 것에만 한정되지 않는다. As such, the present invention relates to a method for producing high-quality rice paddy by harvesting the glutinous rice before hwangsukgi and inoculating it properly with water, steaming it for a predetermined period of time, and then drying it to obtain high-quality rice paddy. May be converted, substituted, and replaced, and are not limited to those described above.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101132176B1 (en) * | 2010-08-27 | 2012-04-05 | 한국식품연구원 | The preparation of parboiled rice having improved hardness and storage quality |
| KR20160033871A (en) * | 2014-09-18 | 2016-03-29 | 최옥창 | METHOD FOR MANUFACTURING RICE HAVING LOW Glycemic index(GI) AND MANUFACTURING SYSTEM FOR USING THE SAME |
| KR20180063655A (en) | 2016-12-02 | 2018-06-12 | 주식회사 리빙라이프 | Processed food using steamed rice and method of manufacturing thereof |
| KR102594670B1 (en) | 2023-07-28 | 2023-10-25 | 보성농업협동조합 | Production method of converted rice and puffed converted rice using Parboiled rice process, and production method of puffed snacks using the converted rice |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100832305B1 (en) * | 2007-02-12 | 2008-05-26 | 한국식품연구원 | Rice snack bar with olbyeossal and manufacturing method thereof |
| KR100832304B1 (en) * | 2007-02-12 | 2008-05-26 | 한국식품연구원 | Olbyeossal coated with anticariogenic substances and manufacturing method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101132176B1 (en) * | 2010-08-27 | 2012-04-05 | 한국식품연구원 | The preparation of parboiled rice having improved hardness and storage quality |
| KR20160033871A (en) * | 2014-09-18 | 2016-03-29 | 최옥창 | METHOD FOR MANUFACTURING RICE HAVING LOW Glycemic index(GI) AND MANUFACTURING SYSTEM FOR USING THE SAME |
| KR101648168B1 (en) | 2014-09-18 | 2016-08-16 | 최옥창 | METHOD FOR MANUFACTURING RICE HAVING LOW Glycemic index(GI) AND MANUFACTURING SYSTEM FOR USING THE SAME |
| KR20180063655A (en) | 2016-12-02 | 2018-06-12 | 주식회사 리빙라이프 | Processed food using steamed rice and method of manufacturing thereof |
| KR102594670B1 (en) | 2023-07-28 | 2023-10-25 | 보성농업협동조합 | Production method of converted rice and puffed converted rice using Parboiled rice process, and production method of puffed snacks using the converted rice |
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