KR100854270B1 - buckwheat containing rice manufacturing method. - Google Patents
buckwheat containing rice manufacturing method. Download PDFInfo
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- KR100854270B1 KR100854270B1 KR1020010074400A KR20010074400A KR100854270B1 KR 100854270 B1 KR100854270 B1 KR 100854270B1 KR 1020010074400 A KR1020010074400 A KR 1020010074400A KR 20010074400 A KR20010074400 A KR 20010074400A KR 100854270 B1 KR100854270 B1 KR 100854270B1
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 4
- 240000008620 Fagopyrum esculentum Species 0.000 title 1
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- 241000209094 Oryza Species 0.000 claims abstract description 53
- 241000219051 Fagopyrum Species 0.000 claims abstract description 34
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- 239000004615 ingredient Substances 0.000 claims abstract description 10
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- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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Abstract
(1)발명이 속한 기술분야(1) Field of invention
본 발명은 메밀을 분쇄하여 분말을 물에 용해하여 용액이 함유된 청결미 및 그 제조방법에 관한 것으로, 인체에 매우 유익한 메밀의 성분을 자연스럽게 밥을 취식 하면서 섭취 할 수 있도록 한 것이다.The present invention relates to a clean taste and a method for producing the same by dissolving the powder in water by crushing buckwheat, and is to enable the ingestion of the buckwheat ingredients very beneficial to the human body while eating rice naturally.
(2)발명이 해결하고자 하는 기술적과제(2) Technical problem to be solved
본 발명은 습식연미기를 이용하여 정미 할 때의 방법을 응용하면서 인체에 매우 유익하다고 알려진 메밀의 성분을 쌀의 표면에 도포 내지배유(내부)에 함침 시킴으로써, 쌀을 깨끗하게 하여 씻지 않고 밥을 지을 수 있으면서도 상기한 성분을 자연스럽게 섭취할 수 있도록 하는 것으로, 맛과 향 및 건강에 뛰어난 청결미을 제공함에 목적이 있는 것이다.In the present invention, by applying a method of polishing by using a wet polisher, by impregnating the buckwheat ingredient which is known to be very beneficial to the human body on the surface of the rice or impregnating it into the oil (inside), the rice can be cleaned and cooked without washing. While being able to naturally ingest the above-mentioned ingredients, the purpose is to provide a clean taste excellent in taste and aroma and health.
(3)발명의 구성(3) Composition of invention
본 발명의 방법을 순서대로 설명하면 다음과 같다.The method of the present invention will be described in order as follows.
먼저 깨끗하게 세척한 건조된 메밀을 준비 한다.Prepare dry buckwheat, which has been washed thoroughly first.
메밀을 분쇄기를 이용 미세하게 분쇄하여 분말으로 제조한다.Buckwheat is finely ground using a grinder to prepare a powder.
상기 메밀을 분쇄 할시에는 최대한 미세한 입자로 하되 30마이크로미터 이하의 분말이 되도록함이 바람직하다.When grinding the buckwheat, but as fine particles as possible, it is preferable to make a powder of less than 30 micrometers.
이후 메밀 분말를 물에 용해하여 용액을 제조한다.The buckwheat powder is then dissolved in water to prepare a solution.
용액 제조 시에는 물80％에 메밀 분말20％의 비율로 용해한다. At the time of solution preparation, it melt | dissolves in the ratio of 20% of buckwheat powder in 80% of water.
청결미 10,000kg을 정미하는 기준으로 볼때 필요한 상기 용액의 량은 약 40ℓ정도가 적합하다.The amount of the solution required based on a net weight of 10,000 kg of cleansing rice is suitably about 40 L.
이 후 쌀을 정미하는 과정 중 현미가 되어 다음공정을 위해 대기하는 과정에서 수분함량이 14％ 미만인 현미를 예비탱크에 저장함과 동시에 워터펌프로 상기 준비된 용액을 현미에 분사(1차공급)하여 용액을 현미에 함침시켜 수분 함량이 15％ 정도로 인위적으로 끌어올린 다음 1시간 소요,Thereafter, in the process of refining rice, it becomes brown rice and waits for the next process, while storing brown rice having a water content of less than 14% in a reserve tank and spraying the prepared solution to brown rice with a water pump (primary supply) Is impregnated with brown rice and artificially raised the moisture content to about 15%, then takes 1 hour.
다음 쌀을 정미하는 과정에서 습식연미기를 이용하여 상기 준비된 용액을 한번 더 쌀에 분사(2차공급)하여 쌀의 수분함량을 16∼17％ 정도 끌어올리면서 정미를 하도록 한다.Next, in the process of refining rice, the prepared solution is sprayed on the rice once more (second supply) by using a wet polisher to increase the water content of the rice by 16 to 17%, thereby refining.
그 후 쌀을 자연 건조하면 본 발명에 의한 용액이 도포 및 함침된 청결미가 완성 되며, 또한 변질의 위험에 대비하여 쌀을 화력건조기의 온도를 20c°∼ 30c° 정도로 조절하여 쌀의 수분을 다시 14％ 미만으로 건조하면 본 발명에 의한 용액이 도포 및 함침된 청결미가 완성 된다.After that, the natural drying of the rice to complete the clean and taste impregnated and impregnated with the solution according to the present invention, and also to prepare for the risk of deterioration of the rice by adjusting the temperature of the thermal dryer to about 20c ~ 30c ° 14 Drying to less than% completes the cleanliness of which the solution according to the invention is applied and impregnated.
(4)발명의 효과(4) the effect of the invention
이상 설명한 바와 같은 본 발명은 밥을 주식으로 하는 나라에서 밥을 더욱 맛있게 먹을 수 있게 하는 유용한 발명으로서, 어렵지 않은 방법으로The present invention as described above is a useful invention that makes it possible to eat rice more deliciously in a country where rice is used as a staple,
간단하게 밥맛과 영양분 및 향을 증진시킴으로써 쌀의 소비량 증대에 의한 농가 소득 향상과 밥을 취식하는 량이 늘어남에 의한 국민건강 증진에도 크게 기여할 수 있는 뛰어난 효과가 있다.By simply improving the taste, nutrients and aromas of rice, there is an excellent effect that can greatly contribute to the improvement of farm income by increasing the consumption of rice and the increase of national health by increasing the amount of rice eaten.
메밀, 물, 쌀에 도포 및 함침, 현미공정, 정미상태, 청결미 제조방법.Method of applying and impregnating buckwheat, water and rice, brown rice process, rice milling and clean rice.
Description
도 1은 본 발명에 의한 청결미의 확대 단면도.1 is an enlarged cross-sectional view of the cleanliness of the present invention.
*** 도면 중 주요 부분에 대한 부호의 설명 ****** Explanation of symbols for the main parts of the drawings ***
1 : 쌀1: rice
2 : 과피(현미)액 및 메밀분말 용액이 도포 및 함침된 층.2: The layer to which the peeling (brown rice) liquid and the buckwheat powder solution were apply | coated and impregnated.
본 발명은 메밀 분말를 물에 용해하여 용액이 함유된 청결미의 그 제조방법에 관한 것으로, 인체에 매우 유익한 메밀의 성분을 자연스럽게 밥을 취식 하면서 섭취할 수 있도록 한 것이다.The present invention relates to a method for producing clean rice by dissolving buckwheat powder in water, so that the components of buckwheat, which is very beneficial to the human body, can be ingested while eating rice naturally.
주시된 바와 같이 쌀은 우리 나라를 비롯한 많은 나라의 국민들이 주식으로 하는 대표적인 곡물이라 할 수 있다.As noted, rice is a staple crop made by the people of Korea and many other countries.
그런데 근래에 와서는 쌀로 밥을 지어먹는 것이 단순히 끼니를 해결하는 수단만이 아니고 더 나아가 건강을 위한 보조적인 수단, 즉 건강에 도움이 되는 성분이 함유된 쌀로 밥을 지어먹으면 자연스럽게 그 성분을 섭취할 수 있도록 시도하고 있다.However, in recent years, cooking rice with rice is not just a means to solve meals, but it is also a supplementary means for health, that is, if you cook rice with rice that contains ingredients that are beneficial to your health, you can naturally eat the ingredients. I am trying to help.
또한 요즘의 젊은 세대들은 입맛이 서구형으로 변하여 우리의 주식인 쌀의 섭취가 줄어들고 있는 실정으로서 변화된 입맛에 맞춰줄 수 있는 방안이 요구되었던 것이다.In addition, the younger generations of these days have changed their tastes to the western form, and the consumption of rice, our staple food, is decreasing.
상기한 문제점을 감안하여 안출한 본 발명은 습식연미기를 이용 청결미를 정미하는 방법을 응용하여 쌀을 깨끗하게 하며 인체에 매우 유익하다고 알려진 메밀의 성분을 쌀의 표면에 도포 내지 함침 시킴으로써 영양 성분을 자연스럽게 섭취 할 수 있도록 하는 것으로, 맛과 향 및 건강에 뛰어난 청결미를 제공함에 목적이 있는 것이다.The present invention devised in view of the above problems by applying a method of cleaning the clean rice using a wet milling machine to clean the rice and ingest the nutritional ingredients naturally by applying or impregnating buckwheat ingredients on the surface of the rice known to be very beneficial to the human body It aims to provide excellent cleanliness for taste, aroma and health.
본 발명의 방법을 순서대로 설명하면 다음과 같다.The method of the present invention will be described in order as follows.
먼저 깨끗하게 세척한 건조된 메밀을 준비한다.First, clean and dry buckwheat is prepared.
메밀을 분쇄기를 이용 미세하게 분쇄하여 분말으로 제조한다.Buckwheat is finely ground using a grinder to prepare a powder.
상기의 메밀을 분쇄 할시에는 최대한 미세한 입자로 하되 30마이크로미터 이하의 분말이 되도록 함이 바람직하다.When the buckwheat is pulverized, it is preferable to make the powder as fine as possible, but not more than 30 micrometers powder.
이후 메밀 분말를 물에 용해하여 용액을 제조한다.The buckwheat powder is then dissolved in water to prepare a solution.
용액 제조 시 물 80％에 메밀 분말 20％의 비율로 용해한다.When the solution is prepared, it is dissolved in 80% of water at a rate of 20% of buckwheat powder.
청결미 10,000kg을 정미하는 기준으로 볼때 필요한 상기 용액의 량은 약 40ℓ정도가 적합하다. The amount of the solution required based on a net weight of 10,000 kg of cleansing rice is suitably about 40 L.
이 후 쌀을 정미하는 과정 중 현미가 되어 다음공정을 위해 대기하는 과정에서 수분함량이 14％ 미만인 현미를 예비탱크에 저장함과 동시에 워터펌프로 상기 준비된 용액을 현미에 분사(1차공급)하여 용액을 현미에 함침시켜 수분 함량이 15％ 정도로 인위적으로 끌어올린 다음 1시간 소요,Thereafter, in the process of refining rice, it becomes brown rice and waits for the next process, while storing brown rice having a water content of less than 14% in a reserve tank and spraying the prepared solution to brown rice with a water pump (primary supply) Is impregnated with brown rice and artificially raised the moisture content to about 15%, then takes 1 hour.
다음 쌀을 정미하는 과정에서 습식연미기를 이용하여 상기 준비된 용액을 한번 더 쌀에 분사(2차공급)하여 쌀의 수분함량을 16∼17％ 정도 끌어 올리면서 정미를 하도록 한다.Next, in the process of milling rice, the prepared solution is sprayed on the rice once more using a wet polisher (secondary supply) to increase the water content of the rice by 16 to 17%, thereby making the rice milled.
그 후 쌀을 자연 건조하면 본 발명에 의한 용액이 도포 및 함침된 청결미가 완성 되며, 또한 변질의 위험에 대비하여 쌀을 화력건조기의 온도를 20℃∼30℃ 정도로 조절하여 쌀의 수분을 다시 14％ 미만으로 건조하면 본발명에 의한 용액이 도포 및 함침된 청결미가 완성 된다.After that, the natural drying of the rice to complete the clean and taste of the application and impregnation of the solution according to the present invention, and also to prepare for the risk of deterioration of the rice by adjusting the temperature of the thermal dryer to about 20 ℃ ~ 30 ℃ 14 14 Drying to less than% completes the cleanliness of the application and impregnation of the solution according to the present invention.
이러한 방법으로 된 청결미(1)는 도 1에서 볼 수 있듯이 표면에 과피(현미)의 액 및 메밀 용액이 미세한 두께로 도포 되고 또한 배유(내부)에 깊숙이 상기 용액(2)이 함침된 상태가 되는 것이다.As shown in FIG. 1, the cleansing
본 발명에 의한 청결미는 표면에 인체에 매우 유익한 용액(2)의 성분이 함유되어 있고 습식연미기에 의해 청결미가 된 상태이므로 쌀을 씻을 필요도 없이 그대로 밥을 지으면 영양가는 물론, 구수한 맛과 찰기가 좋은 밥을 먹을 수 있게 되는 것이다.The cleansing taste according to the present invention contains the components of the solution (2) which is very beneficial to the human body on the surface, and it is in a state of cleanness by the wet polishing machine, so it is not necessary to wash the rice. You will be able to eat good rice.
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메밀에 대하여 알아보면, 메밀의 성분은 껍질을 벗긴 메밀에는 12∼15％의 단백질과 5∼7％의 라미신이 함유되어 있다.As for buckwheat, the buckwheat component contains 12-15% protein and 5-7% lamicin in the peeled buckwheat.
비타민B,B2는 쌀의 3배나 되며, 100g당 340칼로리의 열량이 있고 인산, 섬유질, 및 비타민 D를 함유하고 있으며, 필수 아미노산인 트립토판, 드레오린, 글로블린 성분과 일반곡물에는 없는 비타민P'루틴' 성분을 가지고 있다.Vitamins B and B2 are three times more than rice, and contain 340 calories per 100g, and contain phosphoric acid, fiber, and vitamin D. 'Has ingredients.
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메밀의 효능을 보면, 열매나 잎, 줄기를 모두 식용으로 할 수 있는 식물이다.When you look at the benefits of buckwheat, you can eat fruits, leaves, and stems for food.
본초강목에는 메밀은 위를 실하게 하고 기운을 돋우며 정신을 맑게 하고 오장의 찌꺼기를 없앤다고 기록되어 있다.The buckwheat is recorded as buckwheat, which makes the stomach strong, invigorating, clears the mind, and removes the filth.
메밀은 소화가 잘되고 맛이 있으며, 영양이 풍부한 단백질과 전분으로 되어 있으며 상당한 양의 지방과 필수 지방산을 함유하고 있다.Buckwheat is a well-digested, tasty, nutritious protein and starch and contains significant amounts of fat and essential fatty acids.
메밀에는 루틴을 함유하고 있어 동맥경화와 고혈압, 녹내장, 당뇨병,암등의 치유를 위한 한약으로도 이용된다.Buckwheat contains rutin, which is also used as a herbal medicine for the treatment of arteriosclerosis, hypertension, glaucoma, diabetes, and cancer.
한편, 상기 설명한 본 발명의 방법은 메밀 뿐 아니라 식물에서 얻어지는 여러 가지 인체에 유익한 성분을 대체하여 사용할 수도 있는 것으로, 식물를 건조 시켜 분쇄하여 물에 용해 해서 용액 상태로 만들어 본 발명의 방법과 같이 제조하면 해당 성분의 특성을 밥에 함유되게 할 수 있는 것이다.On the other hand, the method of the present invention described above may be used in place of buckwheat as well as various beneficial components obtained from the plant, if the plant is dried, pulverized, dissolved in water to make a solution state and prepared as in the method of the present invention The properties of the ingredients can be contained in the rice.
이상 설명한 바와 같은 본 발명은 밥을 주식으로 하는 나라에서 밥을 더욱 맛있게 먹을 수 있게 하는 유용한 발명으로서, 어렵지 않은 방법으로 간단하게 밥맛과 영양분 및 향을 증진시킴으로써 쌀의 소비량 증대에 의한 농가 소득 향상과 밥을 취식하는 량이 늘어남에 의한 국민건강 증진에도 크게 기여할 수 있는 뛰어난 발명인 것이다.The present invention as described above is a useful invention that can be more delicious to eat rice in a country with rice as a staple, it is easy to improve the farm income by increasing the consumption of rice by simply improving the taste, nutrients and flavors It is an excellent invention that can greatly contribute to the improvement of national health by increasing the amount of rice eaten.
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR850003494A (en) * | 1983-11-30 | 1985-06-20 | 구라바야시 이꾸시로 | Method of manufacturing fortified rice or vein |
| KR970009591A (en) * | 1995-08-17 | 1997-03-27 | 양희순 | Adult disease prevention fortified manufacturing method |
| KR20000058918A (en) * | 2000-06-10 | 2000-10-05 | 김도영 | Glutinous rice flour-coated rice and manufacturing method |
| KR20000063667A (en) * | 2000-07-28 | 2000-11-06 | 이태용 | Cereals rice |
| JP2001000125A (en) | 1999-06-23 | 2001-01-09 | Kunie Yoshida | Production of buckwheat rice |
| KR20020006325A (en) * | 2000-07-12 | 2002-01-19 | 이영범 | Coated rice and preparation thereof and cooked products thereof |
| KR20020094987A (en) * | 2001-07-25 | 2002-12-20 | 김도영 | wheat and ground-nut containing rice manufacturing method. |
-
2001
- 2001-11-23 KR KR1020010074400A patent/KR100854270B1/en not_active IP Right Cessation
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR850003494A (en) * | 1983-11-30 | 1985-06-20 | 구라바야시 이꾸시로 | Method of manufacturing fortified rice or vein |
| KR970009591A (en) * | 1995-08-17 | 1997-03-27 | 양희순 | Adult disease prevention fortified manufacturing method |
| JP2001000125A (en) | 1999-06-23 | 2001-01-09 | Kunie Yoshida | Production of buckwheat rice |
| KR20000058918A (en) * | 2000-06-10 | 2000-10-05 | 김도영 | Glutinous rice flour-coated rice and manufacturing method |
| KR20020006325A (en) * | 2000-07-12 | 2002-01-19 | 이영범 | Coated rice and preparation thereof and cooked products thereof |
| KR20000063667A (en) * | 2000-07-28 | 2000-11-06 | 이태용 | Cereals rice |
| KR20020094987A (en) * | 2001-07-25 | 2002-12-20 | 김도영 | wheat and ground-nut containing rice manufacturing method. |
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