KR100899531B1 - Manufacturing method of cereal brown rice - Google Patents

Manufacturing method of cereal brown rice Download PDF

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KR100899531B1
KR100899531B1 KR1020070120607A KR20070120607A KR100899531B1 KR 100899531 B1 KR100899531 B1 KR 100899531B1 KR 1020070120607 A KR1020070120607 A KR 1020070120607A KR 20070120607 A KR20070120607 A KR 20070120607A KR 100899531 B1 KR100899531 B1 KR 100899531B1
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brown rice
cereal
additive
roasting
water
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최동헌
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최동헌
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/152—Cereal germ products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Cereal-Derived Products (AREA)

Abstract

본 발명은 현미씨리얼 제조방법에 관한 것으로서, 더욱 상세하게는 현미를 여러 단계의 공정을 거쳐 현미의 소화 및 흡수력을 높이고 미각을 돋구도록 가공 처리하여 씨리얼(cereal)형태로 제조(이하 '현미씨리얼'이라 정의한다)함에 따라 특별한 조리 및 가공 없이 즉석에서 바로 식용 가능하게 함으로써 현미의 섭취를 용이하게 할 수 있도록 하는 현미씨리얼 제조방법에 관한 것이다.The present invention relates to a brown rice cereal manufacturing method, and more specifically, to increase the digestion and absorption of brown rice through a multi-step process and processing to enhance the taste produced in cereal (cereal) form (hereinafter 'brown rice cereal' The present invention relates to a brown rice cereal manufacturing method to facilitate the ingestion of brown rice by making it immediately edible without special cooking and processing.

본 발명은 현미를 세척하여 이물질을 제거하는 전처리공정과, 상기 전처리공정 후, 세척된 현미를 물에 2~3일 동안 침적시켜 발아현미를 만든 후, 물기를 제거하는 발아공정과, 상기 발아공정 후, 250~300℃에서 10~20분 동안 볶아 발아현미에 함유된 수분을 50~60% 제거하여 말랑말랑한 젤리형태로 만드는 제1볶음공정과, 상기 제1볶음공정 후, 일정량의 현미를 성형기에 투입하여 두께 0.5~1.5mm, 폭과 넓이가 1~3cm 크기를 갖는 현미씨리얼을 압착 성형하는 씨리얼 성형공정과, 상기 씨리얼 성형공정 후, 일정 크기의 현미씨리얼을 200~250℃에서 20~30분 동안 볶아 완전히 익혀 수분 10~15%로 유지시키는 제2볶음공정으로 이루어지는 것을 특징으로 한다.The present invention is a pre-treatment step of washing the brown rice to remove foreign matters, and after the pre-treatment step, by immersing the washed brown rice in water for 2 to 3 days to make germinated brown rice, the germination process to remove water, and the germination process After the roasting for 10-20 minutes at 250 ~ 300 ℃ to remove 50 ~ 60% of the moisture contained in the germinated brown rice to form a soft jelly, after the first roasting process, a predetermined amount of brown rice forming machine A serial molding process for compression molding a brown rice cereal having a thickness of 0.5 to 1.5 mm and a width and width of 1 to 3 cm by inserting it into the mold; and after the cereal molding process, a brown rice cereal having a predetermined size is 20 to 30 ° C. at 200 to 250 ° C. Roasted for a minute to fully cooked, characterized in that consisting of a second roasting process to maintain 10-15% moisture.

또한, 본 발명의 다른 실시예로서 상기 제2볶음공정 후, 꿀물, 설탕물 중에서 선택된 1종의 첨가제를 현미씨리얼의 표면에 분사하는 첨가제 도포단계와, 상기 첨가제 도포단계 후, 50~60℃의 열풍으로 첨가제에 함유된 수분을 제거하는 첨가제 건조단계로 이루어진 첨가제 코팅공정을 더 포함하여서 이루어진 것을 특징으로 한다.In addition, as another embodiment of the present invention, after the second roasting process, the additive coating step of spraying one kind of additive selected from honey water, sugar water to the surface of the brown rice cereal, and after the additive coating step, 50 ~ 60 ℃ of Characterized in that it further comprises an additive coating process consisting of an additive drying step of removing moisture contained in the additive by hot air.

현미, 발아현미, 씨리얼, 현미씨리얼 Brown rice, germinated brown rice, cereal, brown rice cereal

Description

현미씨리얼의 제조방법{Manufacturing method of cereal brown rice}Manufacturing method of brown rice cereal {Manufacturing method of cereal brown rice}

본 발명은 현미씨리얼 제조방법에 관한 것으로서, 더욱 상세하게는 현미를 여러 단계의 공정을 거쳐 현미의 소화 및 흡수력을 높이고 미각을 돋구도록 가공 처리하여 씨리얼(cereal)형태로 제조(이하 '현미씨리얼'이라 정의한다)함에 따라 특별한 조리 및 가공 없이 즉석에서 바로 식용 가능하게 함으로써 현미의 섭취를 용이하게 할 수 있도록 하는 현미씨리얼 제조방법에 관한 것이다.The present invention relates to a brown rice cereal manufacturing method, and more specifically, to increase the digestion and absorption of brown rice through a multi-step process and processing to enhance the taste produced in cereal (cereal) form (hereinafter 'brown rice cereal' The present invention relates to a brown rice cereal manufacturing method to facilitate the ingestion of brown rice by making it immediately edible without special cooking and processing.

일반적으로 씨리얼(cereal)이란 곡류를 익히지 않고 바로 먹을 수 있게 가공하여 우유나 주스를 부어서 주로 먹는 것으로 씨리얼이라는 이름은 로마 신화의 추수의 신(神) 케레스(Ceres)에서 나왔다. 존 하비 켈로그(John Harvey Kellogg)라는 미국의 채식주의자가 1890년대에 건강진료소를 설립하고 고기가 포함되지 않으면서 우유성분이 적은 양생법을 고안해 그 속에 건조한 얇은 곡물식품을 섞었으며, 이것을 상품으로 개발해서 대량 생산을 시작한 사람은 그의 동생인 윌 켈로그(Will Kellogg)이다.Cereal is usually eaten without being cooked, and then eaten mainly by pouring milk or juice. Cereal comes from Ceres, the harvest god of Roman mythology. John Harvey Kellogg, an American vegetarian, founded a health clinic in the 1890s, devised a health-free curing method that contained no meat, mixed dry thin grain foods into products, It was his brother Will Kellogg who started production.

이러한 씨리얼은 여러 종류가 있는데 그 중 드라이 씨리얼(dry cereal)은 여러 곡물을 사용하여 갖가지 모양으로 튀긴 것으로 바삭바삭한 것이 생명이며, 흔히 많이 먹는 콘플레이크(cornflakes)는 옥수수를 주원료로 하는 것이고, 핫 씨리얼(hot cereal)은 곡물 가루에 우유나 물을 넣어 끓여서 죽처럼 만들어 먹는 것을 말하며, 흔히 많이 먹는 것 가운데 크림 오브 위트(cream of wheat)가 이 있는데 이것은 밀을 주원료로 크림이나 우유를 넣어서 죽처럼 만들어 먹는 것이다. There are many kinds of these cereals. Among them, dry cereals are fried in various shapes using various grains. Crispy is life, and cornflakes, which are commonly eaten, is mainly made of corn, and hot cereal (hot cereal) Hot cereal refers to a meal made by boiling milk or water in the grain powder and making it like porridge. The most commonly eaten food is cream of wheat. will be.

또한, 근래에 들어 수입개방과 외식산업의 부흥으로 외국산 주식이 우리생활에 깊게 침투하고 있어 쌀 소비량이 감소하는 추세이기는 하지만 아직도 쌀은 우리국민의 으뜸가는 주식으로서 위치를 지키고 있으며, 각 지역마다 특색 있는 맛과 감촉을 지닌 쌀 상품이 경쟁적으로 출시되고 있어 우리 농업의 선진화가 진행되고 있기는 하지만 농업을 비롯한 산업 전 분야에서 수입개방의 압력이 거세지고 있는 상황에서 보다 생산성을 향상할 수 있는 농사법과 함께 쌀의 맛을 다양화시키는 연구가 시급한 실정이다.In addition, in recent years, foreign stocks have deeply penetrated into our lives due to the opening of imports and the revival of the food service industry. However, although rice consumption is decreasing, rice is still the number one staple food for Koreans. Although rice products with a delicious taste and texture are competitively launched, the advancement of our agriculture is progressing, but the farming methods that can improve productivity in the face of increasing pressure of import and opening in all fields including agriculture and industry It is urgent to research to diversify the taste of rice together.

특히, 현미는 벼에서 왕겨만을 벗겨내고 정백(精白)하지 않은 쌀로서 백미에 비해 매우 높은 영양소를 지니고 있어 성인병이나 당뇨병 환자에게 건강식품으로 인정받고 있으나, 맛이 떨어지고 영양분이 충분히 소화 및 흡수되지 않는다. In particular, brown rice is a rice that has only rice husks removed from rice and is not white. It has high nutrients compared to white rice, so it is recognized as a health food for adults and diabetics. However, it does not taste well and is not digested and absorbed sufficiently. .

이러한 현미의 구조는 바깥쪽부터 과피(果皮), 종피(種皮), 호분층(糊粉層) 등의 쌀겨층과 쌀알의 기부(基部)의 작은 부분을 차지하고 있는 배(胚)와, 나머지의 대부분을 차지하는 배젖으로 이루어져 있다. 이 배젖은 주로 녹말 입자로 차 있고, 백미로서 식용으로 하는 부분이다. 이상 각 부분의 현미 전립에 대한 중량비는 쌀겨층 5∼6%, 배 2∼3%, 배젖 92%의 비율로 되어 있으므로 현미를 정미기(精米機)로 도정(搗精)하면, 현미 92%의 백미를 얻을 수 있다. The structure of these brown rice is from the outside to the rice bran layer such as rinds of skin, seed, and whistle layer, the pear which occupies a small part of the base of the rice grain, and most of the rest. It is made up of the milk which occupies. This belly milk is mainly filled with starch particles and is a part which is eaten as white rice. As mentioned above, the weight ratio of each part of brown rice is 5 to 6% of rice bran layer, 2 to 3% of pear, and 92% of breast milk. Therefore, when brown rice is milled with rice polisher, 92% of brown rice Can be obtained.

현미의 표준적 화학조성은 수분 15.5%, 단백질 7.4%, 지질(脂質) 3.0%, 당질 71.8%, 섬유 1.0%, 회분 1.3%, 비타민 B1은 100g 중 0.54mg으로 당질(녹말)이 대부분을 차지하고, 단백질이나 지방은 적고, 비타민 B1이 많으며, 현미는 백미에 비하여 저장성이 좋고, 충해나 미생물의 해가 적을 뿐만 아니라, 현미는 정백으로 인한 영양분의 손실이 없으므로 백미에 비하여 지방, 단백질, 비타민B1,B2가 풍부하고 가공으로 인한 양의 감소도 없다. Standard chemical composition of the brown rice was 15.5% moisture, 7.4% protein, lipids (脂質) 3.0%, carbohydrates 71.8%, fiber 1.0%, ash 1.3%, vitamin B 1 is the most carbohydrate (starch) and 0.54mg of 100g accounting, protein or fat is less, often a vitamin B 1, brown rice is good storability compared to rice, as well as the year of chunghae or microbial enemies, rice is not the loss of nutrients due to the polished fat, compared to rice protein, It is rich in vitamins B 1 and B 2 and there is no reduction in the amount due to processing.

따라서 현미는 백미에 비해 매우 높은 영양소를 지니고 있어 성인병이나 당뇨병 환자에게 건강식품으로 인정받고 있으나, 쌀을 둘러싸고 있는 겨 고유의 끌끄러운 감촉과 맛으로 인하여 식용하기에 부적합하며, 특히 어린이의 경우 식용하기를 기피함으로써 현미의 식용이 편리하도록 하는 조립법 또는 음식물의 개발이 요구되고 있는 것이다. Therefore, brown rice has higher nutrients than white rice, so it is recognized as a health food for adults and diabetics, but it is unsuitable for eating due to the inherent sticky texture and taste of rice surrounding rice, especially for children. By avoiding the development of the assembly method or food to facilitate the edible brown rice is required.

본 발명은 상기와 같은 요구에 부응하기 위해 제안된 것으로서, 현미를 여러 단계의 공정을 거쳐 바로 식용하거나 또는 우유 등에 넣어서 식용할 수 있는 씨리얼 형태로 제조함에 따라 특별한 조리 없이 즉석에서 바로 식용 가능하게 하여 현미의 섭취를 용이하게 할 뿐만 아니라, 현미의 소화 및 흡수력을 높이고 미각을 돋구어 현미가 가지는 영양과 효능에 의해 건강보조 식품으로 작용하여 인체의 건강을 증진시키며, 한국인의 입맛에 맞는 먹거리 문화로 발전시킬 수 있도록 하는 것 을 기술적 과제로 한다.The present invention has been proposed in order to meet the above demands, so that brown rice is immediately edible through a multi-step process or manufactured in a cereal form that can be edible in milk or the like, so that it can be immediately edible without special cooking. In addition to facilitating the intake of brown rice, it enhances digestion and absorption of brown rice and enhances taste, acting as a dietary supplement by the nutrition and efficacy of brown rice to promote the health of the human body and develop into a food culture that suits the taste of Koreans. It is a technical task to make it possible.

본 발명은 현미를 세척하여 이물질을 제거하는 전처리공정과, 상기 전처리공정 후, 세척된 현미를 물에 2~3일 동안 침적시켜 발아현미를 만든 후, 물기를 제거하는 발아공정과, 상기 발아공정 후, 250~300℃에서 10~20분 동안 볶아 발아현미에 함유된 수분을 50~60% 제거하여 말랑말랑한 젤리형태로 만드는 제1볶음공정과, 상기 제1볶음공정 후, 일정량의 현미를 성형기에 투입하여 두께 0.5~1.5mm, 폭과 넓이가 1~3cm 크기를 갖는 현미씨리얼을 압착 성형하는 씨리얼 성형공정과, 상기 씨리얼 성형공정 후, 일정 크기의 현미씨리얼을 200~250℃에서 20~30분 동안 볶아 완전히 익혀 수분 10~15%로 유지시키는 제2볶음공정으로 이루어지는 것을 특징으로 한다.The present invention is a pre-treatment step of washing the brown rice to remove foreign matters, and after the pre-treatment step, by immersing the washed brown rice in water for 2 to 3 days to make germinated brown rice, the germination process to remove water, and the germination process After the roasting for 10-20 minutes at 250 ~ 300 ℃ to remove 50 ~ 60% of the moisture contained in the germinated brown rice to form a soft jelly, after the first roasting process, a predetermined amount of brown rice forming machine A serial molding process for compression molding a brown rice cereal having a thickness of 0.5 to 1.5 mm and a width and width of 1 to 3 cm by inserting it into the mold; and after the cereal molding process, a brown rice cereal having a predetermined size is 20 to 30 ° C. at 200 to 250 ° C. Roasted for a minute to fully cooked, characterized in that consisting of a second roasting process to maintain 10-15% moisture.

또한, 본 발명의 다른 실시예로서 상기 제2볶음공정 후, 꿀물, 설탕물 중에서 선택된 1종의 첨가제를 현미씨리얼의 표면에 분사하는 첨가제 도포단계와, 상기 첨가제 도포단계 후, 50~60℃의 열풍으로 첨가제에 함유된 수분을 제거하는 첨가제 건조단계로 이루어진 첨가제 코팅공정을 더 포함하여서 이루어진 것을 특징으로 한다.In addition, as another embodiment of the present invention, after the second roasting process, the additive coating step of spraying one kind of additive selected from honey water, sugar water to the surface of the brown rice cereal, and after the additive coating step, 50 ~ 60 ℃ of Characterized in that it further comprises an additive coating process consisting of an additive drying step of removing moisture contained in the additive by hot air.

본 발명은 통상의 현미를 전처리공정, 발아공정, 제1볶음공정, 성형공정, 제2볶음공정의 단계를 거쳐 바로 식용하거나 또는 우유 등에 넣어서 식용할 수 있는 씨리얼 형태로 제조함에 따라 특별한 조리 없이 즉석에서 바로 식용 가능하게 하여 현미의 섭취를 용이하게 할 뿐만 아니라, 현미의 소화 및 흡수력을 높이고 미각을 돋구어 현미가 가지는 영양과 효능에 의해 건강보조 식품으로 작용하여 인체의 건강을 증진시키며, 한국인의 입맛에 맞는 먹거리 문화로 발전시킬 수 있는 것이다.The present invention is prepared immediately through the steps of pre-treatment, germination, first roasting process, molding process, second roasting process, or prepared in a cereal form that can be edible in milk or the like. Not only does it facilitate the intake of brown rice by edible, but also enhances digestion and absorption of brown rice and enhances taste, acting as a dietary supplement by the nutrition and efficacy of brown rice, improving the health of the human body, and the taste of Koreans. You can develop a food culture that fits.

이하 본 발명에 따른 현미를 이용한 씨리얼 제조방법을 첨부된 도면에 의해 상세히 설명하면 다음과 같다.Hereinafter, a cereal manufacturing method using brown rice according to the present invention will be described in detail with reference to the accompanying drawings.

도 1은 본 발명에 따른 현미를 이용한 씨리얼 제조공정도로서, 벼에서 왕겨만을 벗겨내고 정백하지 않은 현미를 깨끗한 물로서 세척하여 각종 이물질을 제거하는 전처리공정(101)을 진행한 다음, 깨끗이 세척된 현미를 물에 2~3일 동안 침적시켜 불림으로서 현미에 싹을 틔워 발아현미를 만든 후, 물기를 제거하는 발아공정(102)을 수행한다.1 is a cereal manufacturing process using brown rice according to the present invention, by removing only rice husk from rice and washing the unrefined brown rice with clean water to proceed to the pre-treatment step 101 to remove various foreign matters, and then cleanly washed brown rice After soaking in water for 2 to 3 days, the shoots are sprouted in brown rice to make germinated brown rice, and then a germination process 102 is performed to remove water.

상기 발아공정(102)에서 현미를 물에 2일 미만으로 침적시킬 경우 발아가 충분히 이루어질 수 없으며, 현미를 물에 3일 이상 침적시 과도한 발아가 일어나게 되어 상품의 질을 저하시킬 수 있으므로 물에 2~3일 동안 침적시켜 발아시키는 것이 바람직하다.In the germination process 102, if brown rice is immersed in water for less than 2 days, germination may not be sufficiently achieved. Excessive germination may occur when the brown rice is immersed in water for 3 days or more, thereby reducing the quality of the product. It is preferable to soak for 3 days to germinate.

이와 같이 상기 발아공정(102)을 통해 만들어진 발아현미는 일반 현미에 비하여 발아작용에 의해 외피의 섬유질이 부드러울 뿐만 아니라, 칼슘과 비타민B군의 함유량이 현미 보다 높고, 그 밖에 발아현미는 자정작용이 커 일반적인 건강효과는 물론, 체질개선에도 좋은 효과를 얻을 수 있는 것으로 알려져 있다.As described above, the germinated brown rice produced through the germination process 102 is not only softer in fiber of the outer skin by germination than general brown rice, but also has a higher content of calcium and vitamin B group than brown rice, and the germinated brown rice has a larger self-cleaning effect. As well as health effects, it is known that you can get a good effect on constitution improvement.

상기 발아공정(102)을 통해 얻어지며 물기가 어느 정도 제거된 발아현미를 250~300℃ 온도를 유지하는 교반기에 투입하여 10~20분 동안 고르게 교반하여 발아현미를 50~60% 범위내로 수분을 제거함과 동시에 절반 정도 익혀 말랑말랑한 젤리형태로 만드는 제1볶음공정(103)을 수행한다.The germinated brown rice obtained through the germination process (102) to remove water to some extent in a stirrer to maintain a temperature of 250 ~ 300 ℃ by stirring evenly for 10 to 20 minutes to moisturize the brown rice in 50 ~ 60% range Simultaneously with the removal, the first roasting process 103 is performed to make a soft jelly in half shape.

상기 제1볶음공정(103)에서 교반기의 온도를 250℃ 미만에서 볶을 경우 수분이 50~60%로 유지되는 시간 및 절반 익히는 시간이 많이 소요되는 문제점이 있으며, 300℃ 이상에서 볶을 경우 수분이 50~60%로 유지되지 전에 또는 절반도 익기 전에 표면이 타는 현상이 발생되어 씨리얼의 품질 저하를 가져오게 될 뿐만 아니라, 특정 형상으로 성형이 되지 않는 문제점이 있으므로 250~300℃ 범위에서 제1볶음공정(103)을 수행하는 것이 바람직하다.When the temperature of the stirrer in the first roasting step 103 to fry at less than 250 ℃ has a problem that the time to maintain a 50 ~ 60% and half the time to cook a lot, if the roast at 300 ℃ or more 50 The surface burns before it is maintained at ~ 60% or before half is cooked, which not only leads to a deterioration of the quality of the cereal, but also does not form into a specific shape. It is preferable to perform 103.

또한, 상기 제1볶음공정(103)에서 교반기의 온도가 250~300℃ 범위에서 유지되는 상태에서 10분 미만으로 볶을 경우에는 수분이 50~60%로 유지되지 않을 뿐만 아니라 절반도 익지 않은 문제점이 발생되어 씨리얼의 맛과 고소함이 저하되며, 교반기의 온도가 250~300℃ 범위에서 유지되는 상태에서 20분 이상 볶을 경우에는 수분이 과도하게 증발되어 젤리상태가 유지될 수 없어 성형이 되지 않을 수 있으므로 교반기의 온도가 250~300℃ 범위에서 10~20분 동안 볶는 것이 바람직하다.In addition, when roasting for less than 10 minutes in the state of maintaining the temperature of the stirrer in the first roasting process 103 in the 250 ~ 300 ℃ range not only does not maintain the water at 50 to 60% and half-ripe problem The taste and savoryness of cereals are reduced, and when roasted for 20 minutes or more while the temperature of the stirrer is maintained in the range of 250 to 300 ° C., the moisture may be excessively evaporated and thus the jelly state may not be maintained and thus may not be molded. The temperature of the stirrer is preferably roasted for 10 to 20 minutes in the range of 250 ~ 300 ℃.

상기 제1볶음공정(103)이 완료되면 수분이 50~60%로 유지되고 절반 정도 익혀져 말랑말랑한 젤리상태를 유지하는 현미를 도 2에 도시된 성형기(10)에 투입하여 일정한 두께와 크기 및 형상으로 제조하는 씨리얼 성형공정(104)을 수행하게 된다.When the first roasting step 103 is completed, the moisture is maintained at 50 to 60% and cooked about half to maintain a soft jelly state in the molding machine 10 shown in FIG. The serial molding process 104 to produce a shape is performed.

도 2는 상기 씨리얼 성형공정(104)에 사용되는 성형기(10)의 구성도로서, 폭 과 넓이가 1~3cm이고, 깊이가 1~2mm로서 여러 가지 형상의 성형홈(3)이 일정한 간격으로 다수 형성된 성형롤러(1)가 구비되고, 상기 성형롤러(1)의 일측에는 성형홈(3)과 대응되는 위치에 동일한 형상으로 이루어짐과 동시에 상기 성형홈(3)에 유입되는 가압돌기(4)가 0.5~1mm의 두께로 형성된 가압롤러(2)가 설치되고, 상기 성형롤러(1)의 상측에는 전처리공정(101), 발아공정(102), 제1볶음공정(103)을 통해 얻어진 수분이 50~60%로 유지되고 절반 정도 익혀져 말랑말랑한 젤리상태를 유지하는 현미(30)가 유입되는 저장조(5)가 설치되어 있다.2 is a configuration diagram of the molding machine 10 used in the cereal forming process 104, the width and width of 1 ~ 3cm, the depth of 1 ~ 2mm, the various shape of the forming grooves 3 at regular intervals A plurality of forming rollers (1) are provided, and one side of the forming roller (1) is formed in the same shape at a position corresponding to the forming groove (3) and at the same time the pressure projection (4) flowing into the forming groove (3) Pressurization roller (2) having a thickness of 0.5 ~ 1mm is installed, the moisture obtained through the pre-treatment step 101, germination step (102), the first roasting step (103) above the forming roller (1) It is maintained at 50-60% and cooked about half, and the storage tank 5 into which brown rice 30 is introduced to maintain a soft jelly state is installed.

상기의 성형기(10)는 통상적인 장치로서 그 주변의 구체적인 기계적 구성 및 동작설명은 생략한다.The molding machine 10 is a conventional apparatus and a detailed mechanical configuration and operation description thereof are omitted.

이와 같이 이루어진 성형기(10)는 저장조(5)에 유입되어 있는 현미(30)가 일정한 량으로 배출되고, 이 배출되어진 현미(30)는 성형롤러(1)에 형성된 성형홈(3)에 유입되어 바닥에 깔리게 되며, 성형롤러(1)와 가압롤러(2)는 서로 반대 방향으로 회전함에 따라 가압롤러(2)에 형성된 가압돌기(4)가 성형롤러(1)에 형성된 성형홈(3)에 유입되어 현미(30)를 압착시키게 된다.The molding machine 10 formed as described above is discharged in a predetermined amount of the brown rice 30 introduced into the reservoir 5, and the discharged brown rice 30 is introduced into the forming groove 3 formed in the forming roller 1. It is laid on the floor, the forming roller 1 and the pressing roller 2 is rotated in the opposite direction to each other forming grooves 3 formed with the pressing projection 4 formed in the pressing roller 2 in the forming roller 1 It is introduced into the brown rice 30 is compressed.

이때 상기 가압돌기(4)가 성형홈(3)에 유입되어 현미(30)를 압착시키게 되면 표피가 찢어지게 되고, 이 표피 안에 있던 녹말 성분인 말랑말랑한 젤리상태의 배젖이 노출되어 주변의 현미(30)로부터 노출되는 배젓과 서로 엉켜 결합하여 현미씨리얼(20)을 형성하게 되며, 이 후 성형롤러(1)와 가압롤러(2)의 회전에 의해 성형홈(3)으로부터 가압돌기(4)가 해제되면 가압된 현미씨리얼(20)이 성형홈(3)으로부터 분리된다.At this time, when the pressing protrusion 4 is introduced into the forming groove 3 to compress the brown rice 30, the cuticle is torn, and the milky milky state of the soft jelly state, which is a starch component in the cuticle, is exposed to the surrounding brown rice ( 30 are tangled with each other to form a brown rice cereal (20) by tangling with each other, and then the pressing projection (4) from the forming groove (3) by the rotation of the forming roller (1) and the pressure roller (2) When released, the pressurized brown cereal 20 is separated from the forming groove 3.

상기 씨리얼 성형공정(104)에서 제조된 현미씨리얼(20)은 0.5~1.5mm 두께와, 폭과 넓이가 1~3cm 정도가 바람직하며, 그 이유로서는 폭과 넓이가 1~3cm 정도가 식용하기에 가장 적합할 뿐만 아니라, 0.5mm 이하의 두께로 형성할 경우 얇은 관계로 결합력이 저하되어 잘 부스러지게 되며, 1.5mm 이상의 두께로 형성할 경우 단단한 느낌을 주게 됨으로써 0.5~1.5mm 범위의 두께로 성형하는 것이 바람직하다.The brown rice cereal 20 manufactured in the cereal forming process 104 is preferably 0.5 to 1.5 mm thick and has a width and a width of about 1 to 3 cm, and for this reason, a width and a width of about 1 to 3 cm are edible. Not only the most suitable, but when formed to a thickness of 0.5mm or less, the bonding force is reduced due to a thin relationship, and shattered well, when formed to a thickness of more than 1.5mm to give a solid feeling to form a thickness of 0.5 ~ 1.5mm range It is preferable.

상기 씨리얼 성형공정(104)이 완료되면 두께 0.5~1.5mm, 폭과 넓이가 1~3cm로 형성된 현미씨리얼(20)을 200~250℃에서 20~30분 동안 볶아 완전히 익힘과 동시에 수분 10~15%로 유지하는 제2볶음공정(105)을 수행함으로써 본 발명에 따른 현미를 이용한 씨리얼 제조과정을 완료하게 된다.When the cereal forming process 104 is completed, the brown rice cereal 20, which is formed with a thickness of 0.5 to 1.5 mm and a width and a width of 1 to 3 cm, is roasted for 20 to 30 minutes at 200 to 250 ° C. and thoroughly cooked for 10 to 15 minutes. By performing the second roasting step 105 maintained at% to complete the cereal manufacturing process using brown rice according to the present invention.

상기 제2볶음공정(105) 진행시 200℃ 미만에서 볶을 경우 완전히 익히는데 시간이 많이 소요되는 문제점이 있으며, 250℃ 이상에서 볶을 경우 완전히 익히는데 시간은 단축되지만 빠른 익힘으로 인한 현미의 고소한 맛이 저하되는 문제점이 있으므로 200~250℃ 범위에서 볶는 것이 바람직하다.If the roasting at less than 200 ℃ during the second roasting process 105 is a problem that takes a lot of time to fully cooked, if the roasted at 250 ℃ or more to complete the cooking time is shortened, but the taste of brown rice due to fast cooking Since there is a problem of deterioration, it is preferable to roast in the 200 ~ 250 ℃ range.

상기 제2볶음공정(105) 진행시 200~250℃에서 20분 이하로 볶을 경우에는 현미씨리얼(20)이 충분이 익지 못하여 제품의 맛과 품질을 저하시키게 되고, 200~250℃에서 30분 이상 볶을 경우에는 고소한 맛은 상승되나 수분이 지나치게 증발되어 딱딱한 느낌을 주게 됨으로써 200~250℃에서 20~30분 동안 볶는 것이 바람직하다.When roasting for 20 minutes or less at 200-250 ° C. during the second roasting step 105, the brown rice cereal 20 is not ripe enough to reduce the taste and quality of the product, and at least 200 minutes at 200-250 ° C. When roasting, the savory taste is increased, but the moisture is excessively evaporated to give a hard feeling, which is preferably roasted at 200 to 250 ° C. for 20 to 30 minutes.

상기 제2볶음공정(105)에서 현미씨리얼(20)의 수분을 10% 미만으로 유지할 경우에는 단단한 느낌을 주게 되어 식용을 기피하는 경우가 발생될 수 있으며, 수 분 15% 이상 유지할 경우에는 보관 및 유통기간이 단축되는 문제점이 있으므로 현미씨리얼(20)의 수분을 10~15% 범위내에서 유지하는 것이 바람직하다.In the second roasting process 105, if the moisture of the brown rice cereal 20 is maintained at less than 10%, it may give a hard feeling to avoid edible use. Since there is a problem that the distribution period is shortened, it is preferable to keep the moisture of the brown rice cereal 20 within the range of 10 to 15%.

상기 제2볶음공정(105)이 완료되면 꿀물 또는 설탕물과 같이 맛을 더욱 상승시킬 수 있는 첨가제를 현미씨리얼(20)의 표면에 분사하는 첨가제 도포단계(S1)를 수행한 다음, 50~60℃의 열풍건조로를 통과시켜 첨가제에 함유된 수분을 제거하는 첨가제 건조단계(S2)로 이루어진 첨가제 코팅공정(106)를 실행함으로써 본 발명에 따른 현미를 이용한 씨리얼 제조과정을 완료하게 되는 것이다. After the second roasting step 105 is completed, the additive is applied to the surface of the brown rice cereal 20 to increase the taste, such as honey water or sugar water, followed by the additive coating step (S1), and then 50 to 60 By passing through the hot-air drying furnace of ℃ ℃ to remove the moisture contained in the additive by the additive coating step 106 consisting of the additive drying step (S2) to complete the cereal manufacturing process using the brown rice according to the present invention.

상기 첨가제는 꿀물 또는 설탕물 외에 향신료 등과 같이 맛을 상승시킬 수 있는 것으로 그 종류는 제안하지 않는다.The additive is capable of raising the taste, such as spices other than honey water or sugar water, the kind is not proposed.

이와 같이 본 발명은 통상의 현미를 전처리공정, 발아공정, 제1볶음공정, 성형공정, 제2볶음공정, 첨가제 코팅공정의 단계를 거쳐 현미의 소화 및 흡수력을 높이고 미각을 돋구도록 가공 처리하여 씨리얼 형태로 제조함에 따라 특별한 조리 없이 즉석에서 바로 식용 가능하게 함으로써 현미의 섭취를 용이하게 할 수 있는 것이다.Thus, the present invention is processed to enhance the digestion and absorption of brown rice and to enhance the taste through the step of pre-treatment process, germination process, first roasting process, forming process, second roasting process, additive coating process of the conventional brown rice cereal As it is prepared in a form it is possible to facilitate the ingestion of brown rice by making it immediately edible without special cooking.

도 1은 본 발명에 따른 현미씨리얼의 제조공정도.1 is a manufacturing process of the brown rice cereal according to the present invention.

도 2는 본 발명에 적용되며 통상적으로 사용되는 성형기를 사용하여 현미씨리얼을 성형하는 공정도.Figure 2 is a process chart for molding brown rice cereal using a molding machine used in the present invention and commonly used.

Claims (2)

현미를 세척하여 이물질을 제거하는 전처리공정(101)과,A pretreatment step (101) of washing the brown rice to remove foreign substances, 상기 전처리공정(101) 후, 세척된 현미를 물에 2~3일 동안 침적시켜 발아현미를 만든 후, 물기를 제거하는 발아공정(102)과,After the pretreatment step 101, the washed brown rice is immersed in water for 2-3 days to make germinated brown rice, and then germination step 102 to remove water; 상기 발아공정(102) 후, 250~300℃에서 10~20분 동안 볶아 발아현미에 함유된 수분을 50~60% 제거하여 말랑말랑한 젤리형태로 만드는 제1볶음공정(103)과, After the germination process (102), roasting for 10 to 20 minutes at 250 ~ 300 ℃ to remove 50 to 60% of the moisture contained in the germinated brown rice to make a soft jelly form, and the first roasting step (103), 상기 제1볶음공정(103) 후, 일정량의 현미를 성형기에 투입하여 두께 0.5~ 1.5mm, 폭과 넓이가 1~3cm 크기를 갖는 현미씨리얼을 압착 성형하는 씨리얼 성형공정(104)과,After the first roasting step 103, a predetermined amount of brown rice is introduced into a molding machine to press-mold the brown rice cereal having a thickness of 0.5 to 1.5 mm and a width and a width of 1 to 3 cm. 상기 씨리얼 성형공정(104) 후, 일정 크기의 현미씨리얼을 200~250℃에서 20~30분 동안 볶아 완전히 익혀 수분 10~15%로 유지시키는 제2볶음공정(105)과,After the cereal forming step 104, a second roasting step 105 of roasting brown rice cereal having a predetermined size at 200-250 ° C. for 20-30 minutes to maintain 10-15% of moisture, and 상기 제2볶음공정(105) 후, 꿀물, 설탕물 중에서 선택된 1종의 첨가제를 현미씨리얼의 표면에 분사하는 첨가제 도포단계(S1)와, 상기 첨가제 도포단계(S1) 후, 50~60℃의 열풍으로 첨가제에 함유된 수분을 제거하는 첨가제 건조단계(S2)로 이루어진 첨가제 코팅공정(106)으로 이루어지는 것을 특징으로 하는 현미씨리얼의 제조방법.After the second roasting step 105, after the additive coating step (S1) and the additive coating step (S1) of spraying one kind of additive selected from honey water and sugar water on the surface of the brown rice cereal, 50 ~ 60 ℃ Method of producing a brown rice cereal, characterized in that the additive coating step consisting of an additive drying step (S2) to remove the moisture contained in the additive by hot air. 삭제delete
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KR101038559B1 (en) 2009-05-18 2011-06-02 웅진식품주식회사 Cereal composition comprising powder of fruits and vegetables
KR101130680B1 (en) * 2010-08-20 2012-04-02 한국식품연구원 Hot Unpolished Rice Cereal with Nurungji-type and Manufacturing Method Thereof
CN102429176A (en) * 2011-11-29 2012-05-02 东北农业大学 Production process of germinated brown rice
KR101428862B1 (en) * 2012-10-10 2014-08-12 노둘래 Brown rice citron flakes and manufacturing method thereof
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