KR101094416B1 - Processing method of red bean for riceboiling - Google Patents

Processing method of red bean for riceboiling Download PDF

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KR101094416B1
KR101094416B1 KR1020090034099A KR20090034099A KR101094416B1 KR 101094416 B1 KR101094416 B1 KR 101094416B1 KR 1020090034099 A KR1020090034099 A KR 1020090034099A KR 20090034099 A KR20090034099 A KR 20090034099A KR 101094416 B1 KR101094416 B1 KR 101094416B1
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red
red beans
red bean
immersion
beans
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KR20100115496A (en
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장백호
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주식회사 정원산업
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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
    • A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
    • 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
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B07—SEPARATING SOLIDS FROM SOLIDS; SORTING
    • B07B—SEPARATING SOLIDS FROM SOLIDS BY SIEVING, SCREENING, SIFTING OR BY USING GAS CURRENTS; SEPARATING BY OTHER DRY METHODS APPLICABLE TO BULK MATERIAL, e.g. LOOSE ARTICLES FIT TO BE HANDLED LIKE BULK MATERIAL
    • B07B1/00—Sieving, screening, sifting, or sorting solid materials using networks, gratings, grids, or the like
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B07—SEPARATING SOLIDS FROM SOLIDS; SORTING
    • B07B—SEPARATING SOLIDS FROM SOLIDS BY SIEVING, SCREENING, SIFTING OR BY USING GAS CURRENTS; SEPARATING BY OTHER DRY METHODS APPLICABLE TO BULK MATERIAL, e.g. LOOSE ARTICLES FIT TO BE HANDLED LIKE BULK MATERIAL
    • B07B7/00—Selective separation of solid materials carried by, or dispersed in, gas currents

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Cereal-Derived Products (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

본 발명은 취반용 적두 가공방법에 관한 것으로, 보다 상세하게는 적두를 쌀과 바로 혼합하여 취반이 가능하도록 편의성과 저장성을 높이고, 취반시 적두의 덜 익으므로 인한 비린내가 발생되지 않게 하여 밥맛을 향상시킴은 물론 영양가 있는 식사를 제공하도록 하는 취반용 적두 가공방법에 관한 것이다. The present invention relates to a red bean processing method for cooking, and more particularly, to increase the convenience and shelf life by mixing the red beans with rice, and to improve the taste of rice by avoiding the fishy smell due to less cooked red beans during cooking In addition, the present invention relates to a cooking process for processing red beans to provide a nutritious meal.

본 발명은 풍력을 이용하여 적두와 섞여 있는 이물질과 곡피를 제거하는 이물질제거단계와; 상기 이물질제거단계를 거친 후 석발기를 이용하여 상기 적두에 섞여 있는 잔돌을 제거하는 잔돌 제거단계와; 상기 잔돌 제거단계를 거친 적두를 입자선별기에 넣어 크기별로 선별하는 입자선별단계와; 크기별로 선별된 적두에 수분이 함유되도록 20~25℃의 물에 45~48시간 침지시키는 침지단계와; 상기 침지단계를 거친 적두를 25~30℃의 온도에서 34~36시간 숙성시켜 상기 침지단계를 거치는 과정에서 분리된 적두의 표피와 씨방이 다시 접합되게 하는 숙성단계와; 상기 숙성단계를 거친 적두를 압편기를 이용하여 압편하는 압편단계와; 건조기를 이용하여 상기 압편된 적두를 수분함유율이 12~14%미만이 되도록 42~45℃의 온도에서 건조하는 건조단계와; 건조가 완료된 적두를 최종 선별한 후 포장하는 포장단계를 포함하는 것을 특징으로 한다. The present invention includes a foreign material removal step of removing foreign matters and grains mixed with red bean using wind power; A residue removal step of removing the residues mixed in the red bean by using the evaporator after the foreign matter removal step; A particle sorting step of sorting the reddough after the step of removing the rubble by particle size into a particle sorter; An immersion step of immersion in water of 20-25 ° C. for 45-48 hours so that moisture is contained in the red beans selected by size; A ripening step of aging the red bean after the immersion step at a temperature of 25 to 30 ° C. for 34 to 36 hours to recombine the cuticle and ovaries separated during the immersion step; A crushing step of squeezing the red beans through the aging step using a crusher; A drying step of drying the crushed red bean using a drier at a temperature of 42-45 ° C. such that water content is less than 12-14%; It characterized in that it comprises a packaging step of final screening after drying the dried red beans.

적두, 이물질제거단계, 입자선별단계, 침지단계, 숙성단계, 압편단계 Red bean, foreign substance removal step, particle sorting step, dipping step, ripening step, crushing step

Description

취반용 적두 가공방법{PROCESSING METHOD OF RED BEAN FOR RICEBOILING}PROCESSING METHOD OF RED BEAN FOR RICEBOILING}

본 발명은 취반용 적두 가공방법에 관한 것으로, 보다 상세하게는 적두를 쌀과 바로 혼합하여 취반이 가능하도록 편의성과 저장성을 높이고, 취반시 적두의 덜 익으므로 인한 비린내가 발생되지 않게 하여 밥맛을 향상시킴은 물론 영양가 있는 식사를 제공하도록 하는 취반용 적두 가공방법에 관한 것이다. The present invention relates to a red bean processing method for cooking, and more particularly, to increase the convenience and shelf life by mixing the red beans with rice, and to improve the taste of rice by avoiding the fishy smell due to less cooked red beans during cooking In addition, the present invention relates to a cooking process for processing red beans to provide a nutritious meal.

종래부터 쌀에 곡류 및 콩을 혼합하여 취반한 혼식이 쌀밥에 부족한 필수아미노산, 비타민, 무기질 및 식이섬유등의 영양성분을 보완할 수 있으므로 쌀밥만을 섭취할 때 발생되는 영양결핍 또는 성인병을 예방할 수 있는 것으로 알려져 있다. Conventionally, a mixture of rice and grains mixed with rice can supplement nutritional elements such as essential amino acids, vitamins, minerals, and dietary fiber, which are lacking in rice. It is known.

특히, 적두는 이뇨, 소염, 배농, 해열에 효능이 있으며 전신부종, 간경화, 황달, 종기, 화농성 질환, 수종, 각기병, 소갈, 이질설사 등에 쓰이는 것으로 현재가정에서는 쌀과 함께 혼합하여 밥을 지어 섭취하고 있다.In particular, red beans are effective for diuresis, anti-inflammatory, drainage, and antipyretic, and are used for systemic edema, cirrhosis, jaundice, boils, purulent diseases, species, keratin, beef, and dysentery diarrhea. Doing.

그러나, 상기와 같이 적두를 쌀과 함께 혼합하여 밥을 지을 경우에는 적두를 물에 일정 시간 동안 담가 두어 불린 다음 밥을 지을 때 불려진 적두를 넣음으로써 적두가 익는 속도를 쌀이 익은 취반속도에 맞추도록 하고 있어 번거러울 뿐 아니라 적두가 물에 담궈진 시간이 짧을 경우에는 적두가 익지 않아 밥에 콩비린내가 배이게 되어 밥맛을 떨어트리는 문제점이 있는 실정이다. However, when mixing red beans with rice as described above, soak the red beans in water for a certain time, and then add red beans called when making rice to match the speed at which the red beans are cooked. Not only is it cumbersome, but when the red beans are soaked in water for a short time, the red beans are not ripe, so the smell of rice becomes hungry.

본 발명은 상기한 문제점을 해결하기 위하여 창안된 것으로, 본 발명의 목적은 취반시 쌀이 익는 속도와 쌀과 함께 혼합되는 적두의 익는 속도가 동일하도록 하여 적두를 미리 불리거나 삶을 필요가 없게 하고, 취반시 적두의 덜 익으므로 인한 비린내가 발생되지 않게 하여 밥맛을 향상시킴은 물론 영양가 있는 식사를 제공하고, 쌀과 바로 혼합하여 취반이 가능하도록 편의성을 높인 취반용 적두 가공방법을 제공하는 데 있다. The present invention was devised to solve the above problems, and an object of the present invention is to ensure that the ripening speed of the rice at the time of cooking and the ripening speed of the red beans mixed with the rice do not need to be pre-soaked or boiled red beans. To improve the taste of rice as well as provide a nutritious meal by avoiding the smell of red beans due to the less cooked red beans at the time of cooking, to provide a convenient processing method for cooking red beans for cooking is possible by mixing directly with rice .

상기의 목적을 달성하기 위한 본 발명의 구성은, 풍력을 이용하여 적두와 섞여 있는 이물질과 곡피를 제거하는 이물질제거단계와; 상기 이물질제거단계를 거친 후 석발기를 이용하여 상기 적두에 섞여 있는 잔돌을 제거하는 잔돌 제거단계와; 상기 잔돌 제거단계를 거친 적두를 입자선별기에 넣어 크기별로 선별하는 입자선별단계와; 크기별로 선별된 적두에 수분이 함유되도록 20~25℃의 물에 45~48시간 침지시키는 침지단계와; 상기 침지단계를 거친 적두를 25~30℃의 온도에서 34~36시간 숙성시켜 상기 침지단계를 거치는 과정에서 분리된 적두의 표피와 씨방이 다시 접합되게 하는 숙성단계와; 상기 숙성단계를 거친 적두를 압편기를 이용하여 압편하는 압편단계와; 건조기를 이용하여 상기 압편된 적두를 수분함유율이 12~14%미만이 되도록 42~45℃의 온도에서 건조하는 건조단계와; 건조가 완료된 적두를 최종 선별한 후 포장하는 포장단계를 포함하는 것을 특징으로 한다. The configuration of the present invention for achieving the above object, the foreign matter removal step of removing foreign matter and grains mixed with red beans using wind power; A residue removal step of removing the residues mixed in the red bean by using the evaporator after the foreign matter removal step; A particle sorting step of sorting the reddough after the step of removing the rubble by particle size into a particle sorter; An immersion step of immersion in water of 20-25 ° C. for 45-48 hours so that moisture is contained in the red beans selected by size; A ripening step of aging the red bean after the immersion step at a temperature of 25 to 30 ° C. for 34 to 36 hours to recombine the cuticle and ovaries separated during the immersion step; A crushing step of squeezing the red beans through the aging step using a crusher; A drying step of drying the crushed red bean using a drier at a temperature of 42-45 ° C. such that water content is less than 12-14%; It characterized in that it comprises a packaging step of final screening after drying the dried red beans.

상술한 바와 같이 본 발명에 따르면, 쌀이 익는 속도와 쌀과 함께 혼합되는 적두의 익는 속도가 동일하여 취반전에 적두를 미리 불리거나 삶을 필요가 없어 더욱 편리하고, 적두의 덜 익으므로 인한 비린내가 발생되지 않아 밥맛과 더불어 영양가 있는 식사를 제공하는 효과가 있다. As described above, according to the present invention, since the ripening speed of the rice and the ripening speed of the red beans mixed with the rice are not the same, there is no need to pre-soak or boil the red beans before cooking, and the fishy smell due to the less ripe red beans Since it does not occur, it is effective in providing nutritious meals with rice taste.

이하, 첨부된 도면을 참조하여 본 발명의 취반용 적두 가공방법를 상세히 설명한다. Hereinafter, with reference to the accompanying drawings will be described in detail the cooking process red bean for the present invention.

도 1은 본 발명에 따른 취반용 적두 가공방법을 나타낸 공정도이다. 1 is a process chart showing a red bean processing method for cooking according to the present invention.

상기 도면에 도시된 바와 같이 본 발명에 따른 취반용 적듀 가공방법은 이물질제거단계와, 잔돌 제거단계, 입자선별단계, 침지단계, 숙성단계, 압편단계, 건조단계, 포장단계로 이루어진다. As shown in the drawings, the cooking process for cooking red according to the present invention consists of a foreign material removal step, rubble removal step, particle sorting step, dipping step, aging step, crushing step, drying step, packaging step.

이물질제거단계는 풍력을 이용하여 적두와 섞여 있는 이물질과 곡피를 제거한다. The debris removal step uses wind to remove debris and grain mixed with red beans.

여기서, 상기 적두와 함께 섞여 있는 이물질과 곡피를 제거하는 경우 풍력선별기를 이용하는 것이 바람직할 것이다. In this case, it is preferable to use a wind separator when removing the foreign matter and grains mixed with the red bean.

이 후, 석발기를 이용하여 적두와 석여 있는 잔돌을 제거한 후, 적두를 입자선별기에 넣어 대립, 중립, 소립의 크기별로 적두를 선별한다. Subsequently, after removing red beans and sedimentary stones, the red beans are placed in a particle separator, and red beans are sorted by the sizes of alleles, neutrals and small grains.

상기와 같이 대립, 중립, 소립의 크기별로 선별된 적두는 적두의 위생을 위해 살균기를 통해 살균할 수도 있음을 밝혀두는 바이다. As described above, red beans selected by the size of alleles, neutral and small grains may be sterilized through a sterilizer for sanitary sanitation.

그런 후, 크기별로 선별된 적두를 20~25℃의 온도로 유지되는 물이 채워진 침지용기에 침지시킨다. Then, the red beans selected by size are immersed in a immersion container filled with water maintained at a temperature of 20 ~ 25 ℃.

여기서, 침지시간은 45~48시간으로 하는 것이 바람직한 것으로, 침지시간이 45시간 이하가 되면 적두에 포함되는 수분이 적어지게 되어 후술되는 숙성단계에서 적두에 함유된 수분 함유량이 줄어들게 되어 적두가 깨지는 문제점이 발생되고, 48시간 이상이 되면 과다한 수분으로 인해 숙성단계에서 적두의 표피와 씨방의 접합이 원활하게 이루어지지 않게 되므로, 적두에 적정한 수분이 함유되도록 하는 침지시간은 45~48시간으로 한다. Here, the immersion time is preferably 45 to 48 hours, when the immersion time is less than 45 hours, the moisture contained in the red beans is reduced, the moisture content contained in the red beans is reduced in the aging step to be described later broken red beans When this occurs, when more than 48 hours, due to the excessive moisture is not made smoothly the junction of the epidermis and ovary in the ripening step, soaking time so that the appropriate moisture is contained in red beans is 45 to 48 hours.

이후, 침지된 적두를 25~30℃의 온도가 유지되는 숙성용기에 넣어 34~36시간 숙성시킨다. Thereafter, the soaked red beans are put into a aging vessel that is maintained at a temperature of 25 ~ 30 ℃ aging for 34 to 36 hours.

여기서, 상기와 같이 침지된 적두를 숙성시키는 것은 적두가 상기 침지단계를 거치는 과정에서 적두의 표피와 씨방이 분리되는 현상이 발생되는데, 분리된 표피와 씨방이 다시 접합이 이루어지도록 하는 것이다. Here, aging of the soaked red beans is a phenomenon that the skin and ovaries of the red beans are separated in the course of the immersion step, so that the separated skin and ovaries are bonded again.

그런 후, 숙성된 적두를 압편기로 압편하는데, 적두를 압편하게 되면 적두의 표피가 갈라지게 되어 밥을 짓는 과정에서 갈라진 부위로 수분이 용이하게 침투되므로 취반이 용이하게 이루어지게 된다. Then, the ripe red beans are squeezed into a compactor, and when the red beans are squeezed, the skin of the red beans is cracked, and moisture is easily penetrated into the cracked portions during cooking.

압편된 적두를 건조기에 넣고 수분함유율이 12~14%가 되도록 42~45℃의 온도에서 건조한다. Put the crushed red beans in the dryer and dry at a temperature of 42 ~ 45 ℃ so that the moisture content is 12 ~ 14%.

여기서, 상기 적두의 수분함유율이 14%이상이 되면 포장후 운송단계를 거쳐 소비자에게 전달되는 과정에서 변질 및 부패가 일어나게 되므로, 상기 적두의 수분함유율은 14%이상이 되지 않도록 하는 것이 바람직할 것이다. In this case, when the moisture content of the red bean is 14% or more, since the deterioration and decay occurs in the process of being delivered to the consumer through the post-packaging transportation step, it is preferable that the moisture content of the red bean is not more than 14%.

그런 후, 건조가 완료된 적두를 최상품, 상품, 보통 순으로 최종 선별한 후, 포장한다. The dried red beans are then finally sorted in the order of the best, commodity, and then packaged.

상기와 같은 가공방법에 의해 제조된 적두는 취반시 쌀이 익는 속도와 동일한 속도로 익게 되어, 밥을 짓을 경우 적두를 미리 불리거나 삶을 필요가 없게 되며, 취반시 적두의 덜 익으므로 인한 비린내가 발생하지 않아 밥맛 향상과 더불어 영양가 있는 식사를 제공하게 된다. Red beans prepared by the processing method as described above are cooked at the same speed as the rice is cooked at the time of cooking, so that when cooked, there is no need to pre-soak or boil the red beans, and fishy due to less cooked red beans at the time of cooking. Does not occur, it will provide a nutritious meal with improved taste.

도 1은 본 발명에 따른 취반용 적두 가공방법을 나타낸 공정도.1 is a process chart showing a red bean processing method for cooking according to the present invention.

Claims (1)

풍력을 이용하여 적두와 섞여 있는 이물질과 곡피를 제거하는 이물질제거단계와; A foreign substance removal step of removing foreign substances and grains mixed with red beans using wind power; 상기 이물질제거단계를 거친 후 석발기를 이용하여 상기 적두에 섞여 있는 잔돌을 제거하는 잔돌 제거단계와; A residue removal step of removing the residues mixed in the red bean by using the evaporator after the foreign matter removal step; 상기 잔돌 제거단계를 거친 적두를 입자선별기에 넣어 크기별로 선별하는 입자선별단계와; A particle sorting step of sorting the reddough after the step of removing the rubble by particle size into a particle sorter; 크기별로 선별된 적두에 수분이 함유되도록 20~25℃의 물에 45~48시간 침지시키는 침지단계와; An immersion step of immersion in water of 20-25 ° C. for 45-48 hours so that moisture is contained in the red beans selected by size; 상기 침지단계를 거친 적두를 25~30℃의 온도에서 34~36시간 숙성시켜 상기 침지단계를 거치는 과정에서 분리된 적두의 표피와 씨방이 다시 접합되게 하는 숙성단계와; A ripening step of aging the red bean after the immersion step at a temperature of 25 to 30 ° C. for 34 to 36 hours to recombine the cuticle and ovaries separated during the immersion step; 상기 숙성단계를 거친 적두를 압편기를 이용하여 압편하는 압편단계와; A crushing step of squeezing the red beans through the aging step using a crusher; 건조기를 이용하여 상기 압편된 적두를 수분함유율이 12~14%미만이 되도록 42~45℃의 온도에서 건조하는 건조단계와; A drying step of drying the crushed red bean using a drier at a temperature of 42-45 ° C. such that water content is less than 12-14%; 건조가 완료된 적두를 최종 선별한 후 포장하는 포장단계를 포함하는 것을 특징으로 하는 취반용 적두 가공방법. A red bean processing method for cooking red bean, characterized in that it comprises a packaging step of packaging after finally sorting the dried red beans.
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KR100495496B1 (en) 2003-07-05 2005-06-16 주식회사 푸르메 The method for manufacturing of rolled barley and rices

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100495496B1 (en) 2003-07-05 2005-06-16 주식회사 푸르메 The method for manufacturing of rolled barley and rices

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