KR100636621B1 - Processed barley manufacturing method - Google Patents

Abstract

The present invention relates to a method for producing processed barley, which is heated and smoked by using smoked wood mixed with straw and wood during processing of barley to improve the flavor of processed barley, and the processed barley is provided in a ripe state. It can be used as a variety of food, such as substitute. In addition, the present invention by providing a spray coating of a mixture of natural mineral salts, vitamins and gelatin in the heat smoked blue barley to provide a nutrient or lacking in the blue barley to enhance the function as a health food. Method for producing a processed blue barley heat smoked the green barley; Removing the shell of the heated smoked cheongbo ear; And spray-coating a mixture of vitamins, natural mineral salts, and gelatin on the barley which has been peeled off.

Green barley, heated smoked, straw, wood, natural mineral salt, vitamins, gelatin

Description

Processed barley manufacturing method

1 is a process chart showing a processing method of blue barley according to the present invention.

The present invention relates to a method for producing processed blue barley, and more particularly, to a method for producing processed blue barley processed by heating and smoking the ear of blue barley and adding nutrients.

The world's four major grains are wheat, rice, corn and barley, and barley is the most important crop after wheat, rice and corn. Barley is a biennial herbaceous rice plant and is an edible crop native to West Asia. Its stem is about 1.5m high. The ear runs at the end of the stem, and there are 40 to 50 grains per ear. It also has long beards that bloom in early summer. Barley, characterized by the above-mentioned features, is grown worldwide in temperate and subtropical climates.

Barley is the fastest harvesting type of varieties, so it has the advantage that two crops can be paired with summer crops such as rice in paddy fields and beans in fields.

Barley has spring barley, which is sown in the spring, and autumn barley, which is sown in the fall and harvested in the summer. The barley also has crusted crusts on the seeds and rice barley that drips well from the skin.

Barley contains 5, 3, and 14 times more vitamin B6, pantothenic acid, and folic acid than rice, and also contains a lot of iron and minerals. Lysine is somewhat higher, but cystine and tryptophan are less nutritious.

Table of Ingredients of Barley Energy (Kcal) moisture (%) Protein (g) Lipid (g)                                                  Carbohydrate (g) Fiber (g) Ash                                                      (g) calcium                                                      (mg) Sodium (mg) Phosphorus (mg) Iron (mg) Vitamin B1 (mg) Vitamin B2 (mg)

Shelter 322                                              13.8 10.6 1.8 68.2 2.7 2.7 43 3 360 5.4 0.31 0.100 Rice barley 388                                              14.0 10.2 2.0 72.2 0.7 0.9 40 One 140 2.0 0.18 0.17

Niacin (mg)

5.5                                              2.5                                             

Table 1 shows the components of the barley in general, showing in detail the contents of the barley and rice barley.

Barley's coarse husks are rich in fiber, ash, and pectin, which make these structures stronger.

The barley has the characteristics as described above. The barley is mixed with rice to make rice, and when mixed with wheat with a high content of lysine (lysine), it is used for confectionery and baking. It can be transferred to confectionery and bakery products to make efficient products. However, the processed beer of barley can not expect the effect of barley intake because the portion containing the efficacy of the barley is removed to the residue. Barley bran is used for feed, and barley straw is used for processed products such as hats and mats, as well as for pulp and raw materials.

Wheat is the world's No. 1 grain, and is a biennial plant with rice paddy, also called wheat or bread wheat. Wheat has a stem height of about 1m and ear is released in early summer, and its shape is divided according to varieties. Wheat varieties can be divided into winter wheat and spring wheat, and the main varieties of wheat in Korea are winter wheat.

North Korea for wheat cultivation is 64 degrees north latitude in Scandinavia, 60 degrees north latitude in Russia and the United States, and 45 degrees south latitude in South Korea. Because of this, wheat is harvested somewhere on earth throughout the year.

Wheat grains consist of skin and seeds, both of which coalesce and do not fall off. Seeds consist of seed, endosperm and malt. Wheat is composed mainly of carbohydrates and proteins, and trace amounts of calcium and phosphorus are higher than other grains, and flour is generally the same. Vitamin B1 is found in wheat embryos and vitamin B2 is evenly distributed throughout the grain.

Ingredients of Wheat division Moisture (g) Protein (g) Lipid (g) Carbohydrate (g) Carbohydrate Fiber (g) Calcium (mg) Phosphorus (mg) Iron (mg) Calories (Kcal) Chiamine (mg) Riboflavin (mg) Niacin (mg) Wheat grain                                                  11.8                                                  12.0 2.9 69.0 2.5 71 390 3.2 350 0.34 0.11 5.0

Table 2 shows the general content of wheat, showing the content of wheat in detail.

Wheat is nutritious as a staple food, but the essential amino acid leucine is only three-fourths of the rice, and the protein value is 78 in rice, compared to 78 in rice. Seeds that are easy to remove during milling are rich in vitamin B1 and also contain vitamin E, so they are treated as natural nutrition products.

The wheat is finished in the nutrient concentration of wheat grain 40-45 days after water extraction, but at that time, the moisture content of wheat grains is high, so that the moisture content of wheat grains is about 45% to about 35%.

Wheat is usually made from wheat flour and eaten.

Korea has used barley as a staple food with rice since ancient times. The 1960s consumed 40 kilograms per person per year and the 1970s consumed 1.6 kilograms per person. However, since 1980, with the development of the national economy, the distinctive smell of the food pattern is diversified, and the taste is not good.

The decline in barley consumption and production due to the above reasons led to a decrease in farm household income. In addition, the strengthening of our rural competitiveness has become a task to be solved by opening up markets and signing free trade agreements along with the global economy.

Wheat is mostly used as flour, and domestic consumption is insignificant compared to international consumption. Therefore, it is necessary to utilize wheat in various forms.

In order to solve these problems, efforts to diversify agricultural products and processing methods thereof are required.

Therefore, in order to solve these problems, the following will provide a method for producing processed blue barley, which is diluted to a characteristic odor of barley and processed to have a good taste.

The present invention, in order to solve the above-mentioned problems, considering the barley has recently been attracting attention as a health food and the need for diversification of the use of nutritious wheat, the barley of straw and wood during processing of green barley The flavor of the processed blue barley is improved by heat-smoked using a mixture of smoked wood, and the processed blue barley is provided in a ripe state to provide a method for producing processed blue barley that can be used in various foods such as substitutes.

In addition, another object of the present invention is a method of producing a processed blue barley that can enhance the function as a health food by adding the nutrients lacking or absent in blue barley by spray coating a mixture of natural mineral salt, vitamins and gelatin on the heat smoked blue barley In providing.

In addition, another object of the present invention is to meet the needs of consumers for a variety of diets by providing heat-smoked, nutritious blue barley, and increase income and export by diversifying the use of grain by processing blue barley The present invention provides a method for producing processed barley.

In order to achieve the above object, the present invention, (a) heat smoked blue barley, (b) removing the bark of the heat smoked blue barley ear, and (c) the bark barley vitamin, natural mineral salt and It provides a process for producing processed blue barley comprising the step of spray coating a mixture of gelatin.

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In addition, the present invention provides a process for producing processed blue barley, wherein the ear barley has a water content of about 20% to 30%.

In addition, the present invention (a) step provides a method for producing a processed blue barley, characterized in that the heated smoked using a mixture of straw and wood.

In addition, the present invention provides a method for producing processed blue barley, further comprising the step of cleaning by adding a hot air to the barley bark removed from the (b) after the step.

In addition, the present invention provides a method for producing processed blue barley, further comprising the step of sterilizing the coated blue barley after the step (c), and packed with nitrogen.

In another aspect, the present invention provides a processed blue barley, characterized in that the processed blue barley, which is processed in the barley of barley, heat-smoked barley of barley to remove the shell and then spray-coated a mixture of natural mineral salts, vitamins, gelatin .

In addition, the present invention provides a processed blue barley, characterized in that the heat smoked by using a smoked material mixed with straw and wood in the heat smoked.

In addition, the present invention provides a processed blue barley, characterized in that the cleaning by adding a hot air to the blue barley bark removed by heating the smoke.

Hereinafter, various embodiments of the method for producing processed blue barley according to the present invention will be described in detail. However, the various embodiments described below are intended to assist in understanding the present invention and should not be used to limit the scope of the present invention.

Method for producing a processed blue barley according to the present invention is first heat-smoked ear of blue barley. The heat smoked can be heated by using a scented smoked wood, in particular by adding a straw and wood processing can add the flavor of blue barley.

The barley of the green barley is appropriate to a certain level of moisture content, for example, the barley barley may be used that contains about 20% to 30% of the moisture content. In particular, green barley ear may be used that contains about 23% water. Ears of green barley with this level of moisture can be obtained by harvesting a period of time before the final harvest. In particular, it can be obtained by harvesting fuller than the general final harvester.

When smoking the above heat is used by mixing straw and wood. At this time, straw is used to mix 30% of the wood to 70%, but the amount of the mixture can be adjusted in consideration of the amount of smoke. Straw refers to stems from which grains such as rice, wheat, and barley are dropped. Generally, straw is composed of about 36% cellulose, 22% pentosan, 20% lignin, 13% ash, and 6% crude protein. . Wood can be a scented wood, and may be in the form of sawdust. The wood used when the heat smoke is burned too well or resin is not good. Therefore, hardwoods are better than softwoods, and harder trees are better. Mainly, hawthorn, beech, cherry, oak, chestnut and nawang can be used as a smoking material. In the present invention, by mixing the straw with a fresh aroma and the wood having a different aroma and straw, it can be used as a smoking material to enrich the flavor of green barley ear, and dilute the smell of barley.

As described above, the heating smoke using the smoked wood mixed with straw and wood with the moisture content of 20% to 30% of the barley can be carried out for a certain time, in particular can be heated for 10 minutes.

Next, the bark of the said smoked green barley is removed. Peeling of green barley ear is removed using friction. For example, the peel can be easily removed by rubbing using a tool such as a brush.

Next, adding a hot air to the barley bark removed from the above to clean. Blowing off can remove foreign substances that may remain in the peeling step.

Next, spray coating a mixture of vitamins, natural mineral salts and gelatin on the clean barley treated with the above. By spray coating the mixture on blue barley, processed blue barley with enhanced nutrition and function can be produced. The natural mineral salts are concentrated in minerals and are recently attracting attention as health foods and beauty foods. The natural mineral salt is coated on the processed blue barley provided by the present invention to enhance the taste of the processed blue barley, and discharge salt (Na ⁺ ), thereby preparing a processed blue barley with an enhanced mineral component necessary for our body. When cooked with barley, about 70% of the food is not excreted properly, but remains in the body as waste products. However, ingestion of minerals with green barley increases digestion rate and decreases the amount accumulated as waste, and ultimately can prevent diseases such as high blood pressure and stroke. This is because minerals are the source of digestive fluids. In addition, minerals in the bile, intestinal fluid, saliva, liver fluid, pancreatic fluid, gastric juice, etc., when the body fluids change weakly alkaline properties, and also serves as a contraction component of muscles. Minerals remove excess carbon dioxide, harmful pesticides, heavy metals, and drug addiction in the body. It is very helpful in removing excess poison gas, odors and toxins in the intestines.

The gelatin refers to glue (阿膠), which is a kind of induced protein extracted when treating the collagen constituting the skin, tendons, bones, etc. of the animal with hot water. As a result of the breakdown of salt bonds and hydrogen bonds between peptide chains of collagen, it was irreversibly changed to water-soluble proteins. Cooling the aqueous solution with a molecular weight of about 23,000, concentration of 1% or more to 40 ℃ or less to give an elastic gel, when heat is melted again and reversibly converted to a sol-gel. The temperature of gelation varies with concentration, type and concentration of coexisting salts, and pH. In addition, gelatin solution boiled with pearls for a long time does not gel. The formation of gels is thought to be due to the loosening of intermolecular molecules to create a three-dimensional network, but also involves structural changes in the gelatin molecules themselves. Unlike collagen, since it is degraded by various proteases, it is used as a substrate for proteases, especially as a substrate for active dyeing after gel electrophoresis. It has no antigenicity. Such gelatin is used as a medium and as an edible adhesive. In addition, in addition to the natural mineral salts, vitamins, gelatin can be spray-coated by mixing together the nutrients lacking or absent in blue barley.

Next, the coated blue barley is sterilized. Sterilization of the coated blue barley is carried out at relatively low temperatures, in particular at about 80 ° C. Pasteurization minimizes the loss of nutrients coated on green barley.

Subsequently, the sterilization step may further comprise the step of packaging to commercialize processed blue barley. Blue barley processed by the above manufacturing method can be commercialized and distributed by nitrogen filling packaging. Using the nitrogen-filled packaging can be stored for a long time without degradation of the processed blue barley even during storage. The nitrogen-filled packaging is one of vacuum packaging, and the vacuum packaging degass the inside of the packaging to create a vacuum state, so that the oxygen-free packaging can be maintained if the gas is packed or replaced in the vacuumed packaging. Therefore, nitrogen gas is introduced into the packaging container to replace residual oxygen and nitrogen is dried 99.9%, thus preventing the contents of the package from being damp and also preventing damage to the product.

As described above, the processed blue barley prepared by the method for producing processed barley has a feature that a mixture of natural mineral salts, vitamins, and gelatin is spray coated on blue barley obtained by heating and removing the bark of the barley of barley. The processed barley has a feature that is processed by heating smoked for about 10 minutes using a smoked material mixed with straw and wood during the heating smoked. In addition, the processed blue barley is characterized by being cleaned by applying a hot air to the heat smoked peeled blue barley.

Therefore, the processed blue barley according to the present invention heat smoked blue barley ear when processing barley using straw and wood to improve the flavor of the processed barley, the smell of barley is diluted, the processed blue barley is provided in a ripe state to substitute It can be used as a variety of foods, such as spraying a mixture of natural mineral salts, vitamins, and gelatin on heated smoked barley, adding nutrients that are insufficient or absent in barley to enhance the function as a health food and increase the taste. Has characteristics. In addition, the present invention can further promote interest in barley that has begun to attract attention as a health food by providing heated smoked, nutrient-added green barley, thereby promoting reduced barley consumption.

The method for producing processed barley according to the present invention improves the flavor of processed barley by heating smoked green barley when using barley mixed with straw and wood during processing of barley, and the processed barley is provided in a ripe state, such as substitute food. There is an effect that can be used as various foods. Furthermore, the processed blue barley may be used by processing the barley or wheat three times into products processed with conventional barley or wheat, that is, crushed mixed wire, rice cake, and noodles.

In addition, the present invention has the effect of strengthening the function as a health food by adding a nutrient insufficient or absent to blue barley by spray coating a mixture of natural mineral salts, vitamins and gelatin in the heat smoked blue barley.

In addition, the present invention has the effect of increasing the income and exports by diversifying the use of grain by processing the barley, by responding to the needs of the diet of consumers diversified by providing heat smoked, nutritious blue barley. .

Claims (8)

(a) heating and smoking the ear of green barley; (b) removing the ear shell of the heated smoked green barley; And (C) a method of producing a processed blue barley comprising the step of spray coating a mixture of vitamins, natural mineral salts and gelatin on the peeled blue barley. The method of claim 1, The ear of green barley has a water content of about 20% to 30%. The method of claim 1, The step (a) is a method for producing processed barley, characterized in that the heating smoked using a mixture of straw and wood. The method of claim 1, After the step (b), the method of manufacturing a processed blue barley, characterized in that further comprising the step of cleaning by adding a hot air to the barley bark removed from the The method of claim 1, After the step (c), sterilizing the coated blue barley by the nitrogen-packing method of producing a processed blue barley, characterized in that it further comprises. delete delete delete

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