KR100620407B1 - Method for processing cereals and processed cereals thereby - Google Patents

Abstract

Method for producing a processed grain of the present invention is a step of maintaining a predetermined healthy edible material with water at a temperature of 60 to 120 ℃ for more than 90 hours to extract the nutrients from the healthy edible ingredients, the first low temperature ripening of the nutrient extract Maintaining the temperature at a temperature of 70 ° C. to 120 ° C., maintaining the temperature at a temperature of 70 ° C. to 120 ° C., drying the predetermined grain, Incorporating the dried grains in the nutrient extract in the first low-temperature aging machine for at least 10 hours to infiltrate the nutrients in the grain, Roasting the outside of the grain processed in the first low-temperature aging machine with a hot stir fry machine, And repeating the quenching several times by adding the roasted grains to the nutrient extract in the second high temperature immersion.

Processing grain

Description

Processed grain manufacturing method and processed grain by the manufacturing method {Method for processing cereals and processed cereals

1 is a flowchart showing a method of manufacturing processed grains according to an embodiment of the present invention.

2 is a partial cutaway view of the grain after the roasting step in the manufacturing step of the processed grain according to the embodiment of the present invention.
Figure 3 is a partial cutaway view of the grain after the second hot dip process during the manufacturing step of the processed grain according to the embodiment of the present invention.
4 shows processed grains produced by the method for producing processed grains according to the embodiment of the present invention.

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(Explanation of symbols for the main parts of the drawing)
1: material cleaning process 2: material separation process
3: nutrient extractor 4: (air) air washer
5: water washer 6: primary low temperature aging machine
7: high temperature gospel processing machine 8: secondary high temperature immersion
9: drying process 10: sterilization sterilizer
11: Product Packing Process 15: Separate Grain Mixer
20: grain water sink 21: water drain
52: Nutrition Facts 53: Stir-Fried Sites
54: coat 100: rice

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The present invention relates to a method for producing processed grains and a processed grain by the production method. More specifically, the present invention relates to a method for producing processed grains and a method for producing the same, which provide nutrition or function to grains.

In general, grains contain many nutrients, but in order to enjoy a healthy nutritional life, more diverse nutrients are needed. Therefore, in order to achieve this nutritional balance, rice is used with grains such as barley, soybeans, corn, and yulmu. However, grains such as barley, soybeans, corn, and yulmu added with rice were less ripe than rice, and had to be soaked in water for a long time before rice was cooked.

Recently, processed grains are broken down by machines, etc., and processed products have been reduced soaking time in water, but the taste of rice decreases slightly and there is a problem of feeling hard when eating in the mouth.

In order to solve such a conventional problem, the present invention is to provide a processed grain manufacturing method for producing a processed grain by adding a nutritional component in the grain and a processed grain by the production method.

In order to solve the above technical problem, processed grain manufacturing method according to an aspect of the present invention by maintaining a predetermined healthy edible material with water at a temperature of 60 to 120 ℃ for more than 90 hours nutritional ingredients from the healthy edible material Extracting the step, delivering the nutritional ingredient extract to the first low temperature aging machine to maintain it at a low temperature of 20 ° C. or lower, transferring the nutritional ingredient extract to the second high temperature immersion with glutinous rice powder and mixing the mixture to a temperature of 70 ° C. to 120 ° C. Maintaining the step, drying the predetermined grains, incorporating the dried grains in the nutrient extract in the primary low-temperature aging machine for at least 10 hours to penetrate the nutrients in the grain, grains processed in the primary low-temperature aging machine Fry the outside of the outside with a high-temperature stir processor, and quench the roasted grains by immersing them in the nutrient extracts of the second high-temperature immersion machine. Repeating several times.

DETAILED DESCRIPTION Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those skilled in the art may easily implement the present invention. As those skilled in the art would realize, the described embodiments may be modified in various different ways, all without departing from the spirit or scope of the present invention.

First, with reference to FIG. 1, the manufacturing method of the processed grains which concerns on 1st Example of this invention is demonstrated. In Fig. 1, the method for producing processed grains according to the first embodiment of the present invention is indicated by a line.

In the present embodiment, other grains other than rice include glutinous rice, brown rice, brown rice glutinous rice, barley, black rice, chalcedony, tea, millet, glutinous rice barley, sorghum, seotaeri, black rice, white rice, yellow rice, red beans, soybeans, corn, yulmu, and the like. do.

First, healthy edible ingredients containing various nutritional ingredients were prepared. These health food ingredients are not limited as long as they contain nutrients. These healthy edible materials may vary depending on the type of processed grains produced according to embodiments of the invention.

If the processed grains are herbal processed grains, healthy edible ingredients for nutritional ingredients include 30 to 50 parts by weight of ginseng (red ginseng), 10 to 20 parts by weight of chestnuts, 20 to 30 parts by weight of jujube, 5 to 15 parts of astragalus, ginger 3 To 10 parts by weight, and 3 to 10 parts by weight of garlic.

If the processed grains are seafood grains, the healthy edible ingredients for nutritional ingredients include 10-30 parts by weight of shrimp, 10-25 parts by weight of mussels, 10-20 parts by weight of clams, 10-20 parts by weight of other shellfish, 20-30 weight of seaweed Part, may include 5 to 10 parts by weight of bean herbs, 5 to 10 parts by weight of crab, 3 to 10 parts by weight of ginger, 3 to 10 parts by weight of garlic.

If the processed grains are fruit processed grains, the healthy edible ingredients for the nutritional component may be from 10 to 30 parts by weight of tangerines (including peels), 5 to 15 parts by weight of apples, 5 to 15 parts by weight of persimmons, 10 to 30 parts by weight of pumpkins, pears 5 to 15 parts by weight, 10 to 20 parts by weight of carrots, 5 to 15 parts by weight of tomatoes, 3 to 10 parts by weight of ginger and the like.

If the processed grains are vegetable processed grains, healthy edible ingredients for nutritional ingredients include 11 to 30 parts by weight of parsley, 5 to 20 parts by weight of sweet potatoes, 5 to 10 parts by weight of onions, 5 to 15 parts of bellflower, and 5 to 10 parts of spinach. Parts by weight, garlic 3 to 10 parts by weight, mulberry leaves 5 to 10 parts by weight, green tea 5 to 10 parts by weight, leek 5 to 15 parts by weight, ginger 3 to 10 parts by weight, pumpkin leaves and stems 10 to 20 parts by weight, radish and stem 5 to 15 parts by weight and the like.

If the processed grains are mushroom processed grains, the healthy edible ingredients for nutritional ingredients include 20 to 40 parts by weight of shiitake mushrooms, 20 to 40 parts by weight of oyster mushrooms, 10 to 20 parts by weight of enoki mushrooms, 10 to 20 parts by weight of mushrooms, and ganoderma lucidum. Mushrooms 5 to 20 parts by weight, and the like.

The healthy edible materials thus prepared were placed in a material washer (1), washed with water, and screened and separated in the material separation process (2).

The separated and separated healthy edible ingredients were placed in the nutrient extractor 3 together with water and maintained at a temperature of 60 to 120 ° C. for at least 90 hours to extract the nutrients 52 from the healthy edible ingredients.

It is preferable to add a small amount of salt to the extract of the nutritional component 52 to match the liver.

Next, the nutritive ingredient 52 extract was transferred into the primary low temperature aging machine 6 and the nutritive ingredient 52 extract was maintained at a low temperature of 20 ° C or lower. At this time, by heating to more than 90 ℃ every about 12 hours to inhibit the corruption of the extract of the nutritional component (52).

On the other hand, the nutritive ingredient (52) extract was mixed with the glutinous rice flour in the secondary high temperature immersion machine (8) and maintained at a temperature of 70 ℃ to 120 ℃. At this time, the extract of the nutritive ingredient 52 may be an extract of the nutritive ingredient 52 which is aged at low temperature in the primary low temperature aging machine 6.

Next, the rice or other grains (100) were screened and placed in an air washer (4), washed with air, and dried in a dryer (5).

Thereafter, the dried rice or other grains 100 were soaked for about 10 hours in the primary extract of the primary low temperature aging machine 6 to infiltrate the nutrients 52 in the primary extracts into the rice or other grains 100. .

Thereafter, the rice or other grains 100 penetrated by the nutrient component 52 were taken out to be drained, moved to a high temperature roasting machine 7, and slightly fried to process the surface portion of the rice or grains 100. This roasting process consists of spraying the rice or other grains 100 by spraying water while rotating in the hot roasting machine 7. This forms a layer 53 roasted in a yellowish color on the outer surface of the grains 100, and the fragrance odors obtained from the grains are richly enriched. 2 shows a partial cutaway view of the rice so processed.

The roasted grains 100 as described above are cooked without heat when the rice is cooked and eaten well without being hardened by water when the outer surface is cooked and roasted in the heat to give softness in the mouth. In addition, the taste of rice is also heightened, the smell of nurungji scent is more appetizing effect.

Next, the processed rice or other grains 100 are moved to the secondary hot dip immersion machine 8, and the processed rice or other grains 100 are extracted from the nutrient component of the secondary hot dip immersion extractor 80 at 70 ° C. Quenched at high temperature of 120 ° C. Here, quenching is performed by repeating the rice or other grains (100) in the nutrient extract for 10 seconds, take out from the nutrient extract for 10 seconds several times, immersed in the secondary extract for 30 seconds, secondary for 10 seconds The process was repeated several times by removing the extract.

Due to this quenching, the rice or other grains 100 are coated with nutrients 52 and glutinous rice flour contained in the secondary extract. At this time the outer surface of the rice and other grains 100 is slightly cooked to a high temperature of 70 ℃ to 120 ℃, the nutrient component 52 is repenetrated so that the thin epidermal film 54 on the outer surface of the rice and other grains 100 Will be formed. 3 shows a partial cutaway view of the rice so processed, and FIG. 4 shows the outer surface of the rice so processed. .

The processed rice or grain (100) is moved to a low temperature drying process (9) and dried, and moved to a sterilization sterilizer (10) to sterilize and disinfect, and moved to a packaging process (11) to package the product. At this time, moisture was sprayed slightly with the atomizer during the drying process by the low temperature drying process machine 9. If there is no water in the rice or other grains 100, there is a problem that the rice or other grains 100 float on the water when washing the rice or other grains 100 with water.

In other words, according to the method of manufacturing a processed grain according to the first embodiment of the present invention, the first prepared by infiltrating the prepared nutrients into the rice or other grains, the surface is roasted and processed, and the second nutrients into the glutinous rice powder to make the rice or Forms an outer coat of nutrients on the epidermis of other grains.

The processed rice or grain thus processed according to the first embodiment of the present invention contains a lot of nutritional ingredients, has a fragrant flavor due to the roasting process, and has no hardness and soft properties when eaten with rice.

Hereinafter, a method of manufacturing processed rice according to a second embodiment of the present invention will be described with reference to FIG. 1.

In FIG. 1, a method of producing processed grains according to a second embodiment of the present invention is indicated by b line.

First, rice or other grains 100 were selected and washed with air using an air cleaner 4 and dried in a dryer 5.

Next, the dried rice or other grains 100 were transferred to the first low temperature aging machine 6 to first infiltrate the nutrients into the rice or other grains 100. Here, the primary low temperature aging machine 6 may be the primary low temperature aging machine 6 according to the first embodiment of the present invention.

Next, in the first low temperature ripening machine (6), the nutrient component (52) was first infiltrated the rice or grain (100), and delivered to the second high temperature immersion machine (8) to infiltrate the nutrient components second. Penetration of nutrients in the secondary high temperature immersion machine (8) is carried out three times by penetrating for 10 seconds at a high temperature of 70 ℃ to 120 ℃, and rest for 10 seconds, then penetrated for the next 30 seconds, and rest for 10 seconds It was carried out twice. Here, the secondary high temperature immersion machine 8 may be the secondary high temperature immersion machine 8 according to the first embodiment of the present invention.

As such, when the nutrients are penetrated into the rice or other grains 100 secondly, the nutrients 52 contained in the second high temperature immersion machine 8 and the glutinous rice powder are mixed and adsorbed to the rice or other grains 100. The nutrient components and the glutinous rice powder adsorbed by the high temperature of 70 ° C. to 120 ° C. of the secondary high temperature immersion machine 8 formed a thin film.

The rice or other grains in which the nutrients were second penetrated in this way is transferred to a low temperature drying process 9 to be dried, and the dried grain 100 is transferred to the sterilizer 10 for sterilization and sterilization, and the packaging process 11 ) And packaged the product.

Processed rice production method according to a second embodiment of the present invention does not perform the roasting step (7) compared to the processed rice production method according to the first embodiment of the present invention, it can be carried out more cheaply, as a roasting process Due to the gentle fragrance does not occur, there is an effect that does not burden the consumers who do not like such aroma.

Hereinafter, the manufacturing method of the processed rice which concerns on 3rd Example of this invention is demonstrated.

In FIG. 1, a method of manufacturing processed grains according to a third embodiment of the present invention is indicated by line c.

First, the rice or other grains (100) in the air washer (4) and washed with air, and then in the grain water soaking machine (20) is called rice or other grains (100) for about 30 to 60 minutes, water The water was removed as the leaving process machine 21.

Next, the rice or grains were transferred to a high temperature roasting machine 7 to slightly stir the surface portions of the rice or grains, and then moved to a drying process 9 to dry. At this time, the spray was slightly sprayed with moisture to dry at low temperature. If there is no water in the rice or other grains 100, there is a problem that the rice or other grains 100 float on the water when washing the rice or other grains 100 with water. On the other hand, when the extract of the nutritional component is included in the water to be sprayed, a small amount of the nutritional component 52 can be added even in the drying step.

Thereafter, the dried rice or other grains 100 were transferred into the sterilizer sterilizer 10 to perform sterilization and then delivered to the packaging process 11 to package the product.

As such, the processed rice or other grains according to the third embodiment of the present invention is performed only a roasting process, and thus, the nutrient component penetration process as the first or second embodiment of the present invention is not performed. Therefore, the processed rice or other grains according to the third embodiment of the present invention does not include external nutritional ingredients, has a savory aroma, hardness and softness when chewing rice grains, and has a low manufacturing cost. .

The processed rice or processed grains processed according to the first, second or third embodiment of the present invention may be single packaged or packaged together with ordinary rice. When packaged with normal rice, it is mixed in a ratio of 1: 5 to 1:10 with respect to ordinary rice.

As such, the processed rice or processed grains processed according to the first, second or third embodiment of the present invention further includes other nutrients and has the advantage that grains are not called water when cooked. .

Although the preferred embodiments of the present invention have been described above, the present invention is not limited thereto, and various modifications and changes can be made within the scope of the following claims and the detailed description of the invention and the accompanying drawings. Naturally, it belongs to the protection scope of the present invention.

As described above, the processed rice or processed grains processed according to an embodiment of the present invention includes a high nutritional component, and thus the effect of ingesting other nutritional components in addition to the inherent nutritional components of rice or other grains at meal time is ineffective. have.

In addition, processed rice or other grains processed according to an embodiment of the present invention is not called water, there is an advantage that can be cooked rice.

In addition, processed rice or other grains processed according to an embodiment of the present invention made the rice sticky due to a thin film formed by mixing together various nutritional extracts and glutinous rice flour.

In addition, the processed rice or other grains processed according to an embodiment of the present invention, even when the rice is cooked well without first being called water, it has an effect of giving a soft feeling without giving a hard feeling in the mouth when chewed, and the taste of rice is also sued And the smell of fragrance like nurungji, it is effective to boost the appetite.

Claims (6)

Maintaining a predetermined healthy edible material with water at a temperature of 60 to 120 ° C. for at least 90 hours to extract nutritional ingredients from the healthy edible material; Moving the nutrient extract to a first low temperature aging machine and maintaining it at a low temperature of 20 ° C. or lower; Moving the nutrient extract with a glutinous rice powder to a secondary hot dip, mixing, and maintaining a high temperature of 70 ° C. to 120 ° C .; Drying the desired grains; Incorporating the dried grains in the nutrient extract in the first low temperature ripening machine for at least 10 hours to infiltrate the nutrient into the grain; Roasting the outside of the grain processed in the first low temperature aging machine in a high temperature roasting machine; And Adding the roasted grains to the nutrient extract in the second high temperature soaking machine and repeating quenching several times; Process for producing a processed grain comprising a. Placing the desired grain in a grain soaker for 30 to 60 minutes; Removing the moisture of the grains in a water draining process; And Roasting the outside of the grains with a high-temperature roasting processor; Including, Method for producing a processed grain to maintain a proper moisture by spraying a small amount of water or nutrient extract when the outside of the grain is roasted by the high temperature roasting processor. delete The method of claim 1, The quenching in the second high temperature quenching machine is put into the nutrient extract for 10 seconds and then repeated for 3 times by subtracting for 10 seconds at a high temperature of 70 to 120 ℃, and then put for 30 seconds and subtracted for 10 seconds. The manufacturing method of the processed grain which includes repeating twice. The method of claim 4, wherein The method of manufacturing a processed grain further comprises the step of mixing and packing the grains quenched by the second high temperature immersion with the general grains in a ratio of 1: 5 to 1:10. The method of claim 2, The method of manufacturing a processed grain further comprising the step of mixing and packing grains roasted with the hot fryers in a ratio of 1: 5 to 1:10.

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