KR100892985B1 - Rice paper and method for producing the same - Google Patents

Abstract

A method for manufacturing rice paper is provided to improve taste of the rice paper, offer beneficial functionality and to accelerate sense of the taste by colors of pumpkin or green tea, kale, carrots etc. A method for manufacturing rice paper comprises the following steps of: preparing powder of rice; preparing tapioca powder; mixing 2 weight% or 12 weight% of the rice powder and 82 weight% or 48 weight% of the tapioca powder on the basis of whole weight; mixing 14 ~ 38 weight% of one selected from kale, carrots, an orange, a pineapple, a bit, and etc on the basis of the whole weight; steaming a mixture while molding; and drying the compressed mixture by heating or hot air.

Description

Rice paper and its manufacturing method {Rice paper and method for producing the same}

The present invention relates to a rice paper, which is molded to a predetermined thickness so that various foods are placed on the unfolded surface, coated with sauce, and then rounded and sampled, and it is difficult to agglomerate when producing 100% of rice flour in rice dishes. It is difficult to form thin, and when manufactured with 100% tapioca, the texture is tough and aesthetically inferior, so in order to improve moldability and chewing taste, 2 to 12% by weight of rice powder is mixed with 90 to 48% by weight of tapioca powder. In the case of manufacturing only such flour, it may cause an imbalance in nutrition necessary for health, so to enhance the functionality of food, kale, carrot, pumpkin, amaranth, tangerine, pineapple, beet, persimmon, green tea juice, Rice paper containing 5 to 38% by weight of functional ingredients such as spinach juice, Schisandra chinensis, bokbunja juice, pomegranate juice, and grape juice It's about the law.

Here, the mixing ratio of the stomach rice powder and tapioca powder may be applied differently depending on the type of the functional ingredient.

In general, grain paper is made of a very thin paper form, put the food on the unfolded state and rolled it simply can be eaten, specific examples are spring rolls, hamjisam, spring rolls, dim sum, spring rolls, And dumplings.

Various rice dishes are being developed for people who don't like flour, and in recent years, it has become so popular that a rice specialty shop has opened. However, most rice dishes are not 100% rice but a mixture of wheat flour and rice flour, which contains more than 30% flour, so they are produced using conventional flour-based manufacturing methods or by simple extrusion. % There is no way to call it a rice dish.

Vietnamese rice is 100% rice, but its use is limited to Vietnamese cuisine, and its manufacturing and cooking methods are also distinct from traditional noodles.

As such, when 100% of the rice is used as a material, it is difficult to mold, such as cracking or breaking of the product, and when it is soaked in boiling water, it may spread easily even if it is soaked for a long time. have. In addition, when manufacturing food using only rice, there is a problem that causes an imbalance of influence.

In addition, in the case of manufacturing a whole bottle or the like using only rice, the cohesion between the rice components is difficult to produce a thin, it is not easy to handle because it is easily broken even a small impact.

In addition, in the case of manufacturing the whole disease only tapioca has a problem that the aesthetics are considerably inferior due to the organizational characteristics of tapioca is very tough.

Therefore, it is necessary to properly mix the rice component with the tapioca component, and the present invention is an invention for optimizing such a component ratio, whereby it is necessary to manufacture a rice paper having good moldability and good aesthetic characteristics.

In addition to this, there is a need to optimize the component ratios once again in order to control the formability, which includes the functional components, which may change due to the addition of the functional components.

Therefore, the present invention has been made to solve the problems of the prior art as described above, an object of the present invention is easy to mold by adding a tapioca component to the rice is not easily aggregated and brittle rice paper and its manufacture To provide a way.

Another object of the present invention is to provide a rice paper and a method of manufacturing the same, which is beneficial to the human body and can change the color by adding vegetables to rice having carbohydrates as a main component without changing the color. will be.

According to a feature of the present invention for achieving the object as described above, the present invention is a rice paper that can be eaten wrapped with food or sauce, rolled, rice powder and tapioca powder is blended, kale To provide a rice paper prepared by combining one selected from carrots, pumpkin, amaranth, tangerine, pineapple, beet, persimmon.

Here, the rice powder is 2 to 10% by weight relative to the total weight, tapioca powder is 82 to 48% by weight relative to the total weight, kale, carrot, pumpkin, amaranth, tangerine, pineapple, beet, persimmon selected from the total weight It is preferable that it is comprised in the ratio of 14-38 weight%.

According to a feature of the present invention for achieving the object as described above, the present invention is a rice paper that can be eaten wrapped with food or sauce, rolled, rice powder and tapioca powder is blended, green tea Provided is a rice paper prepared by combining one selected from juice, spinach juice, Schizandra juice, bokbunja juice, pomegranate juice, grape juice.

Here, the rice powder is 5 to 14% by weight relative to the total weight, tapioca powder is 87 to 43% by weight relative to the total weight, green tea juice, spinach juice, Schisandra juice, bokbunja juice, pomegranate juice, grape juice is one selected from the total weight It is preferred that the composition is composed of 6 to 31% by weight.

According to a feature of the present invention for achieving the above object, a step of preparing rice powder by grinding the rice; Grinding tapioca to prepare tapioca powder; Mixing 2% by weight to 12% by weight of the rice powder and 82% by weight to 48% by weight of tapioca powder; Blending the mixture with one selected from kale, carrot, pumpkin, amaranth, tangerine, pineapple, beet, and persimmon at 14 to 38% by weight based on the total weight; Kneading the blend and steaming while continuously molding into a roller or compactor; It provides a rice paper manufacturing method comprising a; drying the compressed molding by heating or hot air.

According to a feature of the present invention for achieving the above object, a step of preparing rice powder by grinding the rice; Grinding tapioca to prepare tapioca powder; Combining 5% to 14% by weight of the rice powder and 87% to 43% by weight of tapioca powder; Blending green tea juice, spinach juice, schisandra juice, bokbunja juice, pomegranate juice, grape juice to the blend is 6 to 31% by weight based on the total weight; Kneading the blend and molding continuously with a roller or compactor while steaming; It provides a rice paper manufacturing method comprising a; drying the compressed molding by heating or hot air.

As described above, according to the configuration of the present invention, the following effects can be expected.

First, by adding tapioca powder to the scattered and brittle rice powder within an appropriate amount range, it complements both the moldability that is difficult to be expressed when made with only rice powder and the high quality aesthetic that is difficult to be produced when made with only tapioca powder. By making this easy and chewy taste improved, the effect of satisfying the needs of consumers is expected.

Second, because it contains functional foods such as kale, carrot, pumpkin or green tea, it can satisfy various consumer's needs and provide beneficial functionalities to the human body. By promoting the taste, the effect that contributes to the creation of high value is expected.

EMBODIMENT OF THE INVENTION Hereinafter, the preferable Example of the rice paper by this invention which has the structure as mentioned above is demonstrated in detail.

The rice paper of the present invention is composed of rice powder and tapioca powder as main ingredients, kale, carrot, pumpkin or green tea, etc. are mixed with subsidiary materials, and salt, purified water and the like are added as auxiliary materials.

Rice flour, which is a raw material of the rice powder, is classified into japonica species grown in Far East Asia, such as Korea, and indica species grown in Southeast Asia, such as Vietnam. Japonica species have a rounded, coarse, and hard grain shape. The shape is long and brittle. First of all, because indica species are relatively weak in viscosity compared to japonica species, indica species tend to stick to rice grains without sticking and rolling when cooked, whereas japonica species are sticky and sued.

Therefore, the rice paper of the present invention, when prepared using indica species rather than using japonica species, it is preferable to further use tapioca starch to compensate for the viscosity due to the above characteristics.

The tapioca powder is an edible starch collected from the roots of tapioca, which is a tropical crop, and has high viscosity and softness, and is rich in vitamin C and calcium to enhance food functionality.

The kale is effective in treating neuralgia and intestinal effects, and is effective in improving hypertension and restoring blood sugar levels, and contains indole compounds that detoxify carcinogens, and usually make salads or directly replace lettuce or sesame leaves. It can be eaten with ssam.

The carrot, the scarlet color, smoothes the skin by an ingredient called beta-carotene, neutralizes carcinogens and toxic substances, prevents harmful oxygen from damaging cells, and contains vitamins and minerals evenly. Ingestion with acidic foods, such as is effective to neutralize the acid. In particular, the leaves and seeds of carrots are effective in removing impurities from the body and diuretic, preventing cystitis and kidney stones.

The pumpkin contains pectin, a vegetable fiber, helps diuresis, prevents cholelithiasis, helps blood circulation, and is effective in preventing aging. In particular, pumpkin seeds contain a large amount of essential amino acid methionine, etc. to protect the liver with excellent detoxification. In addition, there is an action to protect the mucous membrane of the cell, it is effective in patients with recovery or stomach or intestinal ulcer, and is known as the best food for mothers.

The pineapple has the most vitamin C among fruits, which contains 60 mg in 100 g. It also contains proteolytic enzymes called bromelain to help digest meat.

The green tea contains catechin, a natural antioxidant, and also contains caffeine, various vitamins, gamma aminobutyl acid, fluorine compounds, threonine, etc., thus eliminating bad breath, antioxidant effects, anti-aging, heavy metal adsorption, It is effective for antidiabetic and atherosclerosis.

The Bokbunja to enhance the renal function (유 精), Mongjeong (夢 精), urea (遺尿 精) and use to weaken eyesight, lighten the body and blacken the head. It also makes the skin soft and beautiful. Pharmacological actions include anti-inflammatory, antioxidant and anti-Helicobacter pylori.

In 100g of spinach, iron 33mg, vitamin A 2,600IU, B ₁ 0.12mg, B ₂ 0.03mg, C 100mg and vitamin K also contains important health foods.

The Schisandra chinensis, gomisin, citric acid, citric acid, citric acid, and other ingredients are included, which strengthens the heart, lowers blood pressure, and boosts immunity. Strong lung function and antitussive, expectorant action to help treat coughs and thirst.

The pomegranate is good for the prevention of hypertension and atherosclerosis, both fruit and skin, and is effective in gynecological diseases and booze. Particularly when the dysentery is excellent, the volatile alkaloids contain parasites, especially tapeworm remedies. Fruit juices are used to immerse fruit and fruit juices or to make concentrated juices for drinks or sweets. It can also be mixed with olive oil to make a good constipation oil.

The grape contains a lot of sugar (glucose, fructose) is good for fatigue recovery, vitamin A · B ₁ · B ₂ · C · D, etc. are rich in metabolism smoothly. Other minerals such as calcium, phosphorus, iron, sodium and magnesium are also included. Alkaline foods can help swell muscles and bones and diuretic by treating diuretics. In addition, it acts as a blood and hematopoietic effect is good for anemia and inhibits viral activity to prevent tooth decay. It also helps to prevent degenerative diseases such as Alzheimer's and Parkinson's by promoting the activity and efficacy of neurons that make nerve cells.

Example  One

2 to 12% by weight of the rice powder, 82 to 48% by weight of the tapioca powder, 14 to 38 by weight of kale, carrot, pumpkin, amaranth, tangerine, pineapple, beet, persimmon The mixture is blended in a weight percent ratio, and a small amount of purified water and salt is added thereto to form a dough, and the kale rice paper is manufactured to a predetermined thickness using an extrusion roller or a molding machine simultaneously with steaming.

Here, the rice paper was prepared to a thickness of about 0.5 to 3mm.

At this time, the relative content of tapioca powder having good cohesion should be high because the grains of subsidiary materials such as rice and kale are coarse. Therefore, the content of rice is 2 to 12% by weight relative to the total weight. The rice content range should be lower than. Therefore, the above content range of rice has a critical significance.

That is, if the range of the weight of the tapioca relative to the weight of the rice is too high, it gives a tough aesthetic, if too low, there is a problem that aggregation does not occur well.

In addition, kale such as kale should be at least 14% by weight relative to the total weight to feel the taste and aroma, if more than 38% by weight of the back side is weak cohesion, the problem of cracking when manufactured thinly to be used as a real wrapping material have. Therefore, the above content range of the subsidiary materials such as kale has a critical significance.

Example  2

Rice powder is 5 to 14% by weight, tapioca powder is 87 to 43% by weight, green tea juice, spinach juice, Schisandra juice, bokbunja juice, pomegranate juice, grape juice is selected from 6 to 6% by weight The mixture is blended at a ratio of 31% by weight, and purified water and salt are added to form a dough, and at the same time as the steaming, carrot rice paper is prepared to a predetermined thickness by using an extrusion roller or a molding machine.

Here, the rice paper was prepared to a thickness of about 0.5 to 3mm.

At this time, green tea juice, spinach juice, schisandra juice, bokbunja juice, pomegranate juice, grape juice and the like functional food is degassed using a blender to use only juice. In the case of using juice in this way, when the amount of rice is less than 5% by weight of the total weight, the aesthetic taste becomes tough, and when the amount is more than 14% by weight, there is a problem of cracking when it is thinly manufactured so that it can be used as a real wrapping material. This rice content range has a critical significance.

In addition, in the case of the above vegetable and fruit juice, if the weight of less than 6% by weight of the total weight can not feel the aroma and taste of the raw material, if more than 31% by weight of weak aggregation due to the problem of cracking, the content of the above vegetable, fruit juice The range will be said to have a critical meaning.

Table 1 below shows the results of sensory tests conducted by 100 participants for the rice paper and the comparison group prepared by the present invention, the highest point was 10 points and the lowest point was 1 point for each test item. The total is divided by the number of participants.

Taste Appearance color Example 1 9.2 8.8 9.6 Example 2 9.3 9.3 9.4 Comparative Example 1 5.2 6.4 8.5 Comparative Example 2 8.1 7.1 6.5

Here, Comparative Example 1 is a rice paper, the tapioca component is a rice paper prepared by the content of the tapioca component of 98% by weight or more in the content of the rice and tapioca other subsidiary materials suitable for producing the rice paper of the present invention, Comparative Example 2 is rice The present invention relates to a rice paper in the case where a subsidiary material is not added in a state in which the relative weights of the tapioca and the tapioca are maintained as in the present invention.

Here, the sensory test was conducted by sequentially evaluating the taste, appearance, and color.

Aesthetics was examined with the organization as the main factor. While the rice paper according to the present invention had excellent chewing feeling, Comparative Example 1 showed a tough state that was difficult to chew by the average chewing force even though the rice paper of the present invention was prepared in the same thickness as the rice paper of the present invention. In addition, in the case of Comparative Example 2 chew sense is better than in the case of Comparative Example 1, but the unique flavor is not expressed, showing a lower score than the case of the rice paper according to the present invention.

In the case of the external appearance, the evaluation was performed based on not only the external appearance itself but also the image obtained from the external appearance. Therefore, in Comparative Example 1, the appearance was smooth, but the rubbery texture gave the reaction that it was difficult to pull the gummi. Therefore, the score was relatively lower than the case of the rice paper according to the present invention, and in Comparative Example 2, the surface of the rice paper according to the present invention showed a somewhat rougher surface than the rice paper according to the present invention as the rice content increased.

In the case of color, Comparative Example 1 had a color similar to that of rice paper according to the present invention, but the score was relatively low due to the deduction factor felt in the texture, and Comparative Example 2 showed unique and various colors. Since it has no characteristic in terms of color, the score is relatively low.

From this, it can be seen that the rice paper produced by the present invention is significantly superior to, or at least comparable to, the rice paper produced by the conventional method, such as the aesthetics, color, appearance, and the like.

Therefore, the rice paper produced according to the present invention has an effect that can meet the tastes of consumers not only from the manufacturing surface, the non-cutting surface, but also from the external surface.

Hereinafter, a manufacturing method of the rice paper according to the present invention having the configuration as described above will be described in detail with reference to the accompanying drawings.

As shown in FIG. 1, the rice is crushed to a size of about 100 to 200 mesh, and then the rice bran and other impurities are filtered using a stick, and rice flour is carefully selected.

Tapioca is dried and ground to the same size as rice powder to prepare tapioca powder.

The rice powder and tapioca powder is blended with 58 to 81% by weight of tapioca powder to 2 to 12% by weight of the rice powder relative to the total weight.

Meanwhile, functional foods such as kale, carrot, pumpkin, amaranth, tangerine, pineapple, beet or persimmon are washed with clean water, finely chopped to 1 mm to 2 mm in size, or used in a blender.

Green tea juice, spinach juice, schisandra juice, bokbunja juice, pomegranate juice, grape juice, etc. functional food is degassed using a blender to use only juice.

Mix the finely ground subsidiary materials (functional foods) to the rice powder and tapioca powder prepared above.

The steamed dough is steamed using steam steam and pressurized at a pressure of 10 kg / cm 2 or more using a compression roller or a molding machine, pressed to a thickness of 1 mm to 3 mm, molded into a palm size, etc. It is molded into a circle that is easy to roll.

The steamed dough is dried at room temperature or dried by various methods such as heat drying or hot air drying.

As described above, in the present invention, rice powder is colorless and insignificant, and when the rice paper is prepared only with rice powder, the coagulation is poor and the chewing taste is lowered compared to the flour, so that tapioca powder is improved in order to improve molding and chewing taste. Mix in proportions to meet the growing consumer desire for functional foods on behalf of rice or wheat and to respond to changing consumer tastes that are visual and tasteful; kale, carrot, pumpkin, amaranth, tangerine, pineapple, It can be seen that the technical idea is to realize the balance of nutrition by mixing the subsidiary ingredients such as beet or persimmon, green tea juice, spinach juice, schisandra juice, bokbunja juice, pomegranate juice, and grape juice in functional proportions. Within the scope of the basic technical idea of the present invention, many other modifications will be possible to those skilled in the art.

1 is a process chart showing a method for producing rice paper.

Claims (6)

delete delete delete delete Grinding rice to prepare rice powder; Grinding tapioca to prepare tapioca powder; Mixing 2% by weight to 12% by weight of the rice powder and 82% by weight to 48% by weight of tapioca powder; Blending the mixture with one selected from kale, carrot, pumpkin, amaranth, tangerine, pineapple, beet, and persimmon at 14 to 38% by weight based on the total weight; Kneading the blend and steaming while molding using a molding machine continuously; Drying the compressed molding by heating or hot air; Rice paper manufacturing method characterized in that it comprises a. Grinding rice to prepare rice powder; Grinding tapioca to prepare tapioca powder; Combining 2% to 12% by weight of the rice powder and 87% to 43% by weight of tapioca powder; Blending green tea juice, spinach juice, schisandra juice, bokbunja juice, pomegranate juice, grape juice to the blend is 6 to 31% by weight based on the total weight; Kneading the blend, and continuously steaming while molding using a molding machine, Drying the compressed molding by heating or hot air; Rice paper manufacturing method characterized in that it comprises a.

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