KR101094418B1 - Processing method of rhynchosia nolubilis and mungbean blending with rice during cooking - Google Patents

Processing method of rhynchosia nolubilis and mungbean blending with rice during cooking Download PDF

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KR101094418B1
KR101094418B1 KR1020090034183A KR20090034183A KR101094418B1 KR 101094418 B1 KR101094418 B1 KR 101094418B1 KR 1020090034183 A KR1020090034183 A KR 1020090034183A KR 20090034183 A KR20090034183 A KR 20090034183A KR 101094418 B1 KR101094418 B1 KR 101094418B1
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beans
medicinal
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green beans
rice
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KR20100115553A (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
    • A23L11/03—Soya beans, e.g. full-fat soya bean flakes or grits
    • 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
    • A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
    • 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

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
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Abstract

본 발명은 취반시 쌀과 혼합되는 약콩이나 녹두 가공방법에 관한 것으로, 보다 상세하게는 취반시 약콩이나 녹두를 미리 물에 담가두어야 하는 불편함 없이 쌀과 바로 혼합하여 취반이 가능하도록 함으로써 편의성을 높이고, 취반시 약콩과 녹두의 덜 익으므로 인한 비린내가 밥에 스며들지 않도록 하는 취반시 쌀과 혼합되는 약콩이나 녹두 가공방법에 관한 것이다. The present invention relates to a method for processing weak beans or green beans, which are mixed with rice when cooking, and more particularly, by increasing the convenience of cooking by mixing directly with rice without the inconvenience of having to soak them in water in advance. It relates to a method for processing weak beans or green beans, which are mixed with rice during cooking, so that the fishy smell of the beans and green beans during cooking is not soaked into the rice.

본 발명은 약콩이나 녹두에 섞여 있는 이물질과 잔돌을 제거하고, 약콩이나 녹두를 크기별로 선별하는 원료정선단계와; 상기 원료정선단계를 거친 약콩이나 녹두를 살균기에 넣어 40~45분간 살균하는 살균단계와; 상기 살균단계를 거친 약콩이나 녹두를 20~25℃의 온도로 유지되는 물이 채워진 침지용기에 75~84시간 침지시키는 침지단계와; 침지된 약콩이나 녹두를 25~30℃의 온도가 유지되는 숙성기에 넣어 30~35시간 숙성시키는 숙성단계와; 상기 숙성단계를 거친 약콩이나 녹두를 압편기를 이용하여 압편하는 압편단계와; 압편된 약콩이나 녹두를 건조기에 넣어 수분함유율이 12~14%미만이 되도록 42~45℃의 온도에서 건조하는 건조단계와; 건조된 약콩이나 녹두를 최종 선별한 후 포장하는 포장단계로 이루어진 것을 특징으로 한다. The present invention comprises a raw material selection step of removing foreign matters and residues mixed in the weak beans or green beans, and sorting the weak beans or green beans by size; A sterilization step of sterilizing 40 to 45 minutes by putting the medicinal beans or green beans that have undergone the raw material selection step into a sterilizer; An immersion step of immersing the medicated soybeans or green beans after the sterilization step in an immersion container filled with water maintained at a temperature of 20 to 25 ° C. for 75 to 84 hours; A ripening step of immersing the soaked soybeans or mung beans into a ripening machine maintained at a temperature of 25 ~ 30 ℃ 30 to 35 hours; A compression step of squeezing the medicinal beans or mung beans that have undergone the aging step using a crusher; Drying the crushed medicinal beans or green beans in a dryer at a temperature of 42-45 ° C. such that the water content is less than 12-14%; After the final selection of dried medicinal beans or green beans, characterized in that the packaging step consisting of.

약콩, 녹두, 침지단계, 숙성단계, 압편단계, 건조단계 Medicinal beans, mung beans, dipping step, ripening step, crushing step, drying step

Description

취반시 쌀과 혼합되는 약콩이나 녹두 가공방법{PROCESSING METHOD OF RHYNCHOSIA NOLUBILIS AND MUNGBEAN BLENDING WITH RICE DURING COOKING}PROCESSING METHOD OF RHYNCHOSIA NOLUBILIS AND MUNGBEAN BLENDING WITH RICE DURING COOKING}

본 발명은 취반시 쌀과 혼합되는 약콩이나 녹두 가공방법에 관한 것으로, 보다 상세하게는 취반시 약콩이나 녹두를 미리 물에 담가두어야 하는 불편함 없이 쌀과 바로 혼합하여 취반이 가능하도록 함으로써 편의성을 높이고, 취반시 약콩과 녹두의 덜 익으므로 인한 비린내가 밥에 스며들지 않도록 하는 취반시 쌀과 혼합되는 약콩이나 녹두 가공방법에 관한 것이다. The present invention relates to a method for processing weak beans or green beans, which are mixed with rice when cooking, and more particularly, by increasing the convenience of cooking by mixing directly with rice without the inconvenience of having to soak them in water in advance. It relates to a method for processing weak beans or green beans, which are mixed with rice during cooking, so that the fishy smell of the beans and green beans during cooking is not soaked into the rice.

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, 검은콩 중에 크기가 가장 작고 윤기가 나며 해독작용이 뛰어난 '쥐눈이콩'이라고도 불리는 약콩은 몸속 수분을 관장하는 신장의 기능을 강화하고 몸암의 독소를 없애는 작용이 뛰어나 예로부터 한방에서는 약재같은 존재였으며, 소변을 잘 나오게 하고, 풍을 제거하며, 해독효능이 있고, 더욱이 다른 콩과는 달리 검 은색소인 안토시아닌과 카로틴 같은 성분의 항산화작용이 뛰어나 노화를 막고 혈액순환을 촉진하여 질병 예방에 도움이 되며, 항암 효과까지 있다고 알려져 있어 가정에서는 밥을 지어 먹을 때 함께 혼합하여 먹고 있다. In particular, medicinal beans, also known as `` rat eye beans, '' which are the smallest, shiny, and detoxifying among black soybeans, enhance the kidney's ability to control water in the body and remove toxins from body cancer. It helps to urinate well, to remove wind, to detoxify, and, unlike other beans, the antioxidants such as anthocyanin and carotene, which are black pigments, are excellent in preventing aging and promoting blood circulation. It is known to have anti-cancer effects, so it is mixed at home when you eat rice.

또한, 해열과 해독작요이 있는 것으로 알려진 녹두도 밥을 지어 먹을 때 함께 혼합여 먹고 있다. In addition, mung beans, which are known to have antipyretic and detoxification, are mixed together when cooked.

그러나, 상기의 약콩이나 녹두를 쌀과 함께 혼합하여 밥을 지을 경우 약콩이나 녹두를 물에 일정 시간 동안 담가 두어 불린 다음 밥을 지을 때 불려진 약콩이나 녹두를 넣음으로써 약콩이나 녹두가 익는 속도를 쌀이 익은 취바속도에 맞추도록 하고 있어 상당히 번거움이 따를 뿐 아니라 약콩이나 녹두가 물에 담궈진 시간이 짧을 경우에는 약콩이나 녹두가 익지 않아 밥에 콩비린내가 배이게 되어 밥맛을 떨어트리는 문제점이 있는 실정이다. However, when mixing the above-mentioned medicinal beans or green beans with rice to cook rice, soak the medicinal beans or green beans in water for a certain period of time, and then add the medicinal beans or green beans that are called when the rice is cooked to speed up the ripening of the medicinal beans or green beans. As it is set to the speed of ripe vinegar, it is quite troublesome, and when the time when the soybeans or green beans are soaked in water is short, the soybeans or green beans are not cooked, 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 약콩이나 녹두의 익는 속도가 동일하도록 하여 약콩이나 녹두를 미리 물에 불리거나 삶을 필요가 없어 소비자에게 편의성을 제공하고, 취반시 약콩이나 녹두의 덜 익으므로 인한 비린내가 밥에 스며들지 않게 하여 소비자가 영양이 가득한 밥을 맛이게 먹을 수 있도록 하는 취반시 쌀과 혼합되는 약콩이나 녹두 가공방법를 제공하는 데 있다. The present invention was devised to solve the above problems, an object of the present invention is to make the soybeans or green beans in the water to be cooked at the same time as the ripening speed of the mixing of rice and the mixing speed of the soybeans or green beans in the water or Weak beans that are mixed with rice to provide convenience to consumers because they do not need to boil, and the less fishy taste of the beans or green beans at the time of cooking does not penetrate the rice so that consumers can taste nutritious rice Or green bean processing method.

상기의 목적을 달성하기 위한 본 발명의 구성은, 약콩이나 녹두에 섞여 있는 이물질과 잔돌을 제거하고, 약콩이나 녹두를 크기별로 선별하는 원료정선단계와; 상기 원료정선단계를 거친 약콩이나 녹두를 살균기에 넣어 40~45분간 살균하는 살균단계와; 상기 살균단계를 거친 약콩이나 녹두를 20~25℃의 온도로 유지되는 물이 채워진 침지용기에 75~84시간 침지시키는 침지단계와; 침지된 약콩이나 녹두를 25~30℃의 온도가 유지되는 숙성기에 넣어 30~35시간 숙성시키는 숙성단계와; 상기 숙성단계를 거친 약콩이나 녹두를 압편기를 이용하여 압편하는 압편단계와; 압편된 약콩이나 녹두를 건조기에 넣어 수분함유율이 12~14%미만이 되도록 42~45℃의 온도에서 건조하는 건조단계와; 건조된 약콩이나 녹두를 최종 선별한 후 포장하는 포장단계로 이루어진 것을 특징으로 한다. The constitution of the present invention for achieving the above object, the raw material selection step of removing foreign matters and residues mixed in the medicinal beans or green beans, and sorting the medicinal beans or green beans by size; A sterilization step of sterilizing 40 to 45 minutes by putting the medicinal beans or green beans that have undergone the raw material selection step into a sterilizer; An immersion step of immersing the medicated soybeans or green beans after the sterilization step in an immersion container filled with water maintained at a temperature of 20 to 25 ° C. for 75 to 84 hours; A ripening step of immersing the soaked soybeans or mung beans into a ripening machine maintained at a temperature of 25 ~ 30 ℃ 30 to 35 hours; A compression step of squeezing the medicinal beans or mung beans that have undergone the aging step using a crusher; Drying the crushed medicinal beans or green beans in a dryer at a temperature of 42-45 ° C. such that the water content is less than 12-14%; After the final selection of dried medicinal beans or green beans, characterized in that the packaging step consisting of.

상술한 바와 같이 본 발명에 따르면, 약콩나 녹두를 미리 물에 불리거나 삶을 필요 없이 쌀과 함께 바로 혼합하여 취반이 가능하므로 소비자에게 편의성을 제공하고, 취반시 약콩나 녹두의 덜 익으므로 인한 비린내가 발생되지 않아 소비자가 영양이 가득한 밥을 먹을 수 있어 건강증진에 도움이 되는 효과가 있다. As described above, according to the present invention, it is possible to cook by mixing the beans or mung beans with rice in advance without the need to boil in water or boil, so as to provide convenience to consumers, fishy due to less ripe of the beans or mung beans during cooking It does not occur, so consumers can eat nutritious rice, which is beneficial for health promotion.

이하, 첨부된 도면을 참조하여 본 발명의 취반시 쌀과 혼합되는 약콩이나 녹두 가공방법을 상세히 설명한다. Hereinafter, with reference to the accompanying drawings will be described in detail the method for processing the soybeans or green beans mixed with rice at the time of cooking of the present invention.

도 1은 본 발명에 따른 취반시 쌀과 혼합되는 약콩이나 녹두 가공방법을 나타낸 공정도이다. 1 is a process chart showing a method of processing a soybean or mung beans mixed with rice when cooking according to the present invention.

상기 도면에 도시된 바와 같이 본 발명에 따른 취반시 쌀과 혼합되는 약콩이나 녹두 가공방법은 원료정선단계와, 살균단계와, 침지단계와, 숙성단계와, 압편단계와, 건조단계와, 포장단계로 이루어진다. As shown in the drawings, the processing method of weak beans or green beans mixed with rice at the time of cooking according to the present invention is raw material selection step, sterilization step, dipping step, ripening step, squeezing step, drying step, packing step Is made of.

원료정선단계에서는 약콩이나 녹두에 섞여 있는 이물질과 잔돌을 제거하고, 약콩이나 녹두를 크기별로 선별한다. In the raw material selection step, foreign substances and remnants mixed in medicinal beans or green beans are removed, and medicinal beans or green beans are sorted by size.

다시 말해, 풍력선별기를 이용하여 약콩이나 녹두에 섞여 있는 이물질과 곡피를 제거하고, 석발기를 이용하여 약콩이나 녹두에 섞여 있는 잔돌을 제거한 후, 약콩이나 녹두를 입자선별기에 넣어 크기별로 약콩과 녹두를 선별하는 것이다. In other words, remove the foreign matter and grains mixed in the medicinal beans or green beans using a wind separator, remove the residues mixed in the medicinal beans or green beans using a stone separator, and then put the medicinal beans or green beans in the particle sorter, To screen.

이 후, 상기 원료정선단계를 거친 약콩이나 녹두를 살균기에 넣고 40~45분간 살균처리한다. After that, put the medicinal beans or green beans that went through the raw material selection step in the sterilizer 40 to 45 minutes sterilization.

그런 후, 살균된 약콩이나 녹두를 20~25℃의 온도로 유지되는 물이 채워진 침지용기에 75~84시간 침지시킨다. Thereafter, sterilized weak beans or green beans are immersed in a water-filled immersion container maintained at a temperature of 20-25 ° C. for 75-84 hours.

여기서, 상기 침지시간을 75~84시간으로 하는 것은, 침지시간이 75시간 이하가 되면 약콩이나 녹두에 포함되는 수분이 적어지게 되어 후술되는 숙성단계에서 약콩이나 녹두에 함유된 수분 함유량이 적어 약콩이나 녹두가 깨지는 문제점이 발생되고, 84시간 이상이 되면 과다한 수분으로 인해 숙성단계에서 약콩이나 녹두의 표피와 씨방의 접합이 원활하게 이루어지지 않게 되므로, 약콩이나 녹두에 적정한 수분이 함유되도록 75~84시간 침지시키는 것이다. Here, when the immersion time is 75 ~ 84 hours, when the immersion time is less than 75 hours, the moisture contained in the medicinal beans or green beans is less, the less moisture content contained in the medicinal beans or green beans in the ripening step described later, The problem of breaking green beans occurs, and when it is more than 84 hours, due to excessive moisture, the epidermis and the ovary of the soybeans or green beans are not smoothly joined during the ripening stage, so that the appropriate moisture is contained in the weak beans or green beans for 75 to 84 hours. It is dipping.

침지단계를 거친 약콩이나 녹두를 25~30℃의 온도가 유지되는 숙성용기에 넣어 30~35시간 숙성시킨다. Put medicinal beans or mung beans that have been immersed in a aging container maintained at a temperature of 25 ~ 30 ℃ for 30 ~ 35 hours.

여기서, 상기와 같이 침지된 약콩이나 녹두를 숙성시키는 것은 약콩이나 녹두가 침지단계를 거치면서 표피와 씨방이 분리된 상태에 있게 되므로, 분리된 표피와 씨방이 다시 접합되게 하는 것이다. Here, the ripening of the soaked medicinal beans or mung beans is so that the epidermis and ovaries are separated while the medicinal beans or green beans are immersed, so that the separated epidermis and ovaries are joined again.

숙성단계를 거친 약콩이나 녹두를 압편기를 이용하여 압편하는데, 상기와 같이 약콩이나 녹두를 압편하게 되면 약콩이나 녹두의 표피가 일정부분 갈라지게 되어 밥을 짓는 과정에서 갈라진 부위로 수분이 용이하게 침투되므로 취반이 용이하게 이루어지게 된다. The medicinal beans or green beans that have undergone the aging step are crushed using a compactor, and when the medicinal beans or green beans are squeezed as described above, the epidermis of the medicinal beans or green beans is partially cracked and moisture easily penetrates into the cracked areas during the cooking process. Therefore, cooking is easily made.

이후, 건조기를 이용하여 압편된 약콩이나 녹두를 수분함유율이 12~14%가 되도록 42~45℃의 온도에서 건조한다. Thereafter, the crushed medicinal beans or green beans are dried at a temperature of 42-45 ° C. such that the moisture content is 12-14%.

여기서, 약콩이나 녹두의 수분함유율이 14%이상이 되면 포장 후 운송단계를 거쳐 소비자에게 전달되는 과정에서 부패가 일어나게 되므로, 약콩이나 녹두의 수분함유율이 14%이상이 되지 않도록 하는 것이 바람직할 것이다. Here, if the moisture content of the medicinal beans or green beans is 14% or more, since the corruption occurs in the process of delivery to the consumer through the packaging step after transportation, it would be desirable to prevent the moisture content of the medicinal beans or green beans not more than 14%.

건조가 완료된 약콩이나 녹두는 상품성이 높은 종류와 낮은 종류로 최종 선별한 후 포장한다. Dried medicinal beans or green beans are finally sorted into high and low merchandise types and packaged.

상기와 같은 가공방법에 의해 제조된 약콩이나 녹두는 취반시 쌀이 익는 속도와 동일한 속도로 익게 되어, 밥을 짓을 경우 약콩나 녹두를 미리 불리거나 삶을 필요가 없게 되며, 취반시 약콩이나 녹두의 덜 익으므로 인한 비린내가 밥에 스며들지 않게 되어 소비자가 영양이 가득한 밥을 맛이게 먹을 수 있다. The medicinal beans or green beans produced by the above processing method are cooked at the same speed as the rice ripening, so that when cooked, there is no need to call or soak the medicinal beans or green beans before cooking, The less fishy smell of the rice is soaked into the rice, so consumers can enjoy the nutritious rice.

도 1은 본 발명에 따른 취반시 쌀과 혼합되는 약콩이나 녹두 가공방법을 나타낸 공정도1 is a process chart showing a method for processing weak beans or green beans mixed with rice during cooking according to the present invention

Claims (1)

약콩이나 녹두에 섞여 있는 이물질과 잔돌을 제거하고, 약콩이나 녹두를 크기별로 선별하는 원료정선단계와; A raw material selection step of removing foreign substances and residues mixed in the medicinal beans or green beans and selecting the medicinal beans or green beans by size; 상기 원료정선단계를 거친 약콩이나 녹두를 살균기에 넣어 40~45분간 살균하는 살균단계와; A sterilization step of sterilizing 40 to 45 minutes by putting the medicinal beans or green beans that have undergone the raw material selection step into a sterilizer; 상기 살균단계를 거친 약콩이나 녹두를 20~25℃의 온도로 유지되는 물이 채워진 침지용기에 75~84시간 침지시키는 침지단계와; An immersion step of immersing the medicated soybeans or green beans after the sterilization step in an immersion container filled with water maintained at a temperature of 20 to 25 ° C. for 75 to 84 hours; 침지된 약콩이나 녹두를 25~30℃의 온도가 유지되는 숙성기에 넣어 30~35시간 숙성시키는 숙성단계와; A ripening step of immersing the soaked soybeans or mung beans into a ripening machine maintained at a temperature of 25 ~ 30 ℃ 30 to 35 hours; 상기 숙성단계를 거친 약콩이나 녹두를 압편기를 이용하여 압편하는 압편단계와; A compression step of squeezing the medicinal beans or mung beans that have undergone the aging step using a crusher; 압편된 약콩이나 녹두를 건조기에 넣어 수분함유율이 12~14%미만이 되도록 42~45℃의 온도에서 건조하는 건조단계와; Drying the crushed medicinal beans or green beans in a dryer at a temperature of 42-45 ° C. such that the water content is less than 12-14%; 건조된 약콩이나 녹두를 최종 선별한 후 포장하는 포장단계로 이루어진 것을 특징으로 하는 취반시 쌀과 혼합되는 약콩이나 녹두 가공방법. The method of processing the medicinal beans or green beans mixed with rice during cooking, characterized in that the packaging step of packaging and finally sorting the dried medicinal beans or green beans.
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