KR101318687B1 - Rice bran and embryo as main ingredient foods and its producing method - Google Patents

Abstract

The present invention relates to a food composition consisting of rice bran and rice snow as a main ingredient and a method for manufacturing the same. In a conventional food containing brown rice as a main ingredient, a processing step of generating a ring after grinding of grains includes a heating step, There is a problem that nutrients such as vitamins B1 and B2 are destroyed.
Therefore, in the present invention, a mixture of rice bran and pears extracted from brown rice and ground barley crushed, whole wheat or glutinous rice paste, and seaweed powder is mixed and kneaded, and then re-circulated through a decanter and dried at a low temperature of 70 ° C. The digestion of the food composition is well achieved and at the same time there is an effect to minimize the loss of nutrients by heat in the processing step.

Description

Food composition mainly composed of rice bran and rice snow and manufacturing method {RICE BRAN AND EMBRYO AS MAIN INGREDIENT FOODS AND ITS PRODUCING METHOD}

The present invention relates to a food composition comprising rice bran and rice snow as a main ingredient, and more particularly, to prevent nutrients contained in a food composition mixed with rice bran and rice snow and other grains and seaweeds from being lost by heat during cooking. In addition, it relates to a food composition that contains a lot of dietary fiber to improve digestion and increase the body absorption of rice bran and rice snow and other grains that are difficult to digest.

In general, the rice (1) is composed of rice husk (2), rice bran (3), pear (4 (rice)), milk (5; white rice), as shown in Figure 3, double rice bran (3) and pear (4) ) And the endosperm (5) is called brown rice. The weight ratio of each part constituting brown rice is 5 ~ 6% of rice bran (3), 2-3% of pear (4), 92% of pear milk (5), and the weight ratio of rice bran and pear in brown rice is 7 ~ 9%, but Nutrients are concentrated. Recently, the demand for brown rice is increasing due to the anti-cancer effect and rich nutrition of brown rice, but brown rice has a large amount of dietary fiber compared to white rice, so it is not digestible and is crushed with various grains or foods. Or made into a pill, and as such an example, Republic of Korea Patent Publication No. 10-2005-0049939 (2005.05.27) mixed the egg and meat grounds for supplementing nutrients in cereal powder containing brown rice, etc. Rings prepared by adding pectin are disclosed to facilitate the formation of ginseng, and Republic of Korea Patent Publication No. 10-2009-0127970 (2009.12.15) is a reproductive ring composed of various medicines, grains and vegetables, and A manufacturing method is disclosed.

However, as described in Korean Patent Laid-Open Publication No. 10-2005-0049939 (2005.05.27) and Korean Patent Application Laid-Open Publication No. 10-2009-0127970 (2009.12.15), heating is performed in the step of processing into a ring after grinding. If this occurs, the loss of nutrients, such as vitamins B1 and B2 contained in rice bran and pears of brown rice, and the problem of nutrients being absorbed into the body is less than 20%.

Republic of Korea Patent Publication No. 10-2005-0049939 (2005.05.27) Republic of Korea Patent Publication No. 10-2009-0127970 (2009.12.15)

In order to solve the problems as described above, in the present invention, the crushed rice bran and pears extracted from brown rice, kneaded with ground barley, whole wheat or glutinous rice paste, and seaweed powder and kneaded, and then recirculated through a recirculator 70 By drying at a low temperature of ℃, the purpose of the digestion of the prepared food composition is well achieved and at the same time to provide an effect of minimizing the loss of nutrients by heat in the processing step.

In order to achieve the purpose, the first step of obtaining brown rice by removing chaff from rice; A second step of extracting and crushing rice bran and pear from brown rice from which the chaff has been removed; A third step of roasting the ground barley and then grinding it; A fourth step of generating water by adding water to a ground product produced by grinding whole wheat or glutinous rice; A fifth step of mixing 91.5 parts by weight of crushed rice bran and pear, 2.5 parts by weight of crushed barley, 27 to 31 parts by weight of the resulting grass, 3 to 3.5 parts by weight of seaweed powder, and kneading in a dough machine for 10 minutes; A sixth step of processing the kneaded material into a size of 3 to 5 mm in a recirculation machine and processing for 10 to 15 minutes in a dragee device to form an even shape; A seventh step of drying for 10 hours while gradually increasing the temperature from 30 ° C. to 70 ° C. in a dryer; An eighth step of radiation sterilizing the dried food composition.

In another aspect of the present invention, the outer barley of the third step is made by roasting three times in a grinder after roasting for 10 minutes at 95 ~ 105 ℃.

In another aspect of the present invention, the grass of the fourth step is added to 1 part by weight of water in 0.08 ~ 0.09 parts of the pulverized product produced by grinding the whole wheat or glutinous rice three times in a grinder for 1 hour at 95 ~ 105 ℃ By heating.

As described above, the present invention, by using only the rice bran and pear (rice snow) portion in brown rice, the effect of enriching the nutrients such as vitamins B1, B2, etc. contained per unit mass than the case of containing the white milk (white rice), and The production cost is reduced by using rice bran and pears discarded during the cutting process, and the fiber is easily crushed by crushing the fiber contained in the grain through the crushing step of the grain. Its purpose is to provide easy effects, and the effect of minimizing nutrient destruction by heat by processing the rice bran and pear of the main material, brown rice at a low temperature of 70 ℃.

1 is a flow chart of a food composition manufacturing method based on the rice bran and rice eyes according to the present invention.
Figure 2 is a flow chart of a food composition manufacturing method based on rice bran and rice eyes according to the present invention.
3 is a cross-sectional view of rice.

1 is a flow chart of a method of manufacturing a food composition, the main ingredient of rice bran and rice snow according to the present invention, Figure 2 is a flow chart of a method of manufacturing a food composition, the main ingredient of rice bran and rice snow according to the present invention, Figure 3 is a cross-sectional view of rice. .

Hereinafter, with reference to the drawings will be described a manufacturing method of a food composition based on brown rice according to the present invention.

As shown in FIG. 1, the method of manufacturing a food composition containing rice bran and rice bran according to the present invention includes a first step (s10) of removing rice husk (2) from rice (1) and rice bran (3). ) And a second step (s11) of extracting and crushing pears (rice; snow), a third step (s12) of crushing and then roasting barley, and a fourth step (s13) of pulverizing and producing whole wheat; And a fifth step (s14) of mixing and kneading the material, a sixth step (s15) of reloading the kneaded material, a seventh step (s16) of drying, and an eighth step (s17) of sterilization. .

Detailed manufacturing steps are as follows. In the first step (s10) to remove the rice husk (2) from rice (1) through a brown rice to make brown rice, in the second step (s11) the rice bran through a rice mill (from the rice produced in the first step (s10) ( 3) and the pear (4) while extracting the endosperm (5; white rice) is separated, and the extracted rice bran (3) and pear (4) is ground three times in a grinder. Rice bran (3) and pear (4) is rich in dietary fiber compared to the pear milk (5) is difficult to digest, so the rice bran (3) and pear (4) evenly crushed three times in a grinder to help digestion and absorption. Will be given.

In addition, the food composition of the present invention, since the rice bran (3) and pear (4) to be separated in the process of milling the white rice as the main material, the cost of the raw material can be reduced to reduce the manufacturing cost.

In addition, although the weight ratio of rice bran (3) and pear (4) in brown rice is 7 to 9%, most of the nutrients are concentrated as shown in Table 1 below, even if a small amount is ingested compared to brown rice. It can absorb more nutrients like vitamin E.

Comparison of Nutrition Facts of White and Brown Rice White rice Brown rice unit Dietary Fiber 1.5 2.5 mg / 100g Gamma aminobutyric acid 0 to 50 228 mg / 100g magnesium 850 1190 ppm Gamma oruzanol 0.5-10 24.5 mg / 100g calcium 205 293 ppm Vitamin E 0.17-0.25 0.9 mg / 100g

After that, in the third step (s12), the barley is roasted for 10 minutes at 95 to 105 ° C, and then ground three times in a grinder. Crusted barley is a barley that is not peeled and contains 5 times more dietary fiber than white rice and is difficult to digest. Therefore, it is roasted at 95 ~ 105 ℃ for 10 minutes and then crushed three times in a grinder to be digested and absorbed. Will help.

In addition, in brown rice, nutrients are concentrated in rice bran (3) and pear (4), and rice bran (3) and pear (4) were extracted and used separately. Even if you fry the skin of the nutrients to minimize the destruction of the contained.

Thereafter, in the fourth step (s13), the whole wheat flour is pulverized three times in a grinder, and then, 1 part by weight of water is added to 0.08 to 0.09 parts of the whole wheat flour, and heated at 95 to 105 ° C. for 1 hour to generate a pool. . The reason for generating the grass is the crushed product of the rice bran (3), pear (4) and sheath barley generated from the second step (s11) and the third step (s12) in the fifth and sixth steps (s14, s15) to be described later In order to facilitate the formation of a ring by mixing, when the whole wheat flour contained in 1 part by weight of water is less than 0.08 parts by weight, the moisture content of the resulting dough is increased, so that the drying time after refilling is long, and the whole wheat flour contained is 0.09 If the weight part is exceeded, the water content of the dough is insufficient, so it is difficult to prepare a ring, so 1 part by weight of water is mixed with 0.08 to 0.09 parts of whole wheat.

Then, in the fifth step (s14) 91 ~ 92 parts by weight of the rice bran (3) and pears (4) pulverized in the second step (s11) to the fourth step (s13), 2 to 3 weight of crushed barley Part, mix 3 ~ 3.5 parts by weight of seaweed powder to 27 ~ 31 parts by weight of the paste and knead for 10 minutes in the kneader.

Then, the sixth step (s15) is to make the dough produced in the fifth step (s14) through the ventilator to a ring size of 3 ~ 5mm, and to operate the dragees for 10 to 15 minutes so that the shape of the ring is formed evenly. .

Thereafter, the seventh step (s16) is to dry the ring produced in the sixth step (s15) for 10 hours through a dryer, the temperature of the dryer is gradually raised to 70 ℃ starting from 30 ℃. Rice bran (3) and pear (4) as the main ingredients in the food composition, the main ingredient of the rice bran and rice bran according to the present invention does not have a heat treatment except for the eighth step (s17) of the drying step, the eighth step (s17) Since the maximum temperature for drying the ring produced in the low temperature of 70 ℃ can minimize the destruction of nutrients by heating during the manufacturing process. And since it is manufactured in a ring, it is convenient to carry and take compared with powder.

Then, in the eighth step (s17) it is sterilized by radiation treatment of the dried ring in the seventh step (s16).

As shown in FIG. 2, the food composition mainly comprising rice bran and rice bran according to the present invention comprises a first step (s20) of removing rice husk from rice, extracting and crushing pears (rice flakes) and rice bran from brown rice. The second step (s21), the third step (s22) of roasting the ground barley and grinding, the fourth step (s23) of grinding the glutinous rice and producing grass, and the fifth step (s24) of mixing and kneading the material; , The sixth step (s25) to re-bneaded the dough material, the seventh step (s26) to dry, and the eighth step (s27) to sterilize, the process of grinding the glutinous rice and creating a paste (s23 ) Is made in the same manner as the process of crushing and producing the whole wheat flour (s13), and using the paste made by mixing the glutinous rice and water in the material mixing and kneading process (s24) is a material mixing and kneading process (s14). In the same way as with a pool made of a mixture of whole wheat and water.

Rice bran (3) and pear (4) in the food composition, the main composition of rice bran and rice bran according to the present invention, alpha glycan, gamma olizanol, gamma aminobutyric acid, phytic acid, beta cysterol, octacosanol, linoleic acid, dietary fiber, Vitamin B1, Vitamin B2, Vitamin E, etc., and alpha-glycans, phytic acid and beta-cysterol are anti-cancer activity, gamma-orizanol and gamma aminobutyric acid promote brain cell metabolism and prevent memory loss, Linoleic acid improves atopic dermatitis, dietary fiber prevents constipation, and vitamins B1, B2, B6, E and various amino acids help the body's metabolism.

In addition, the barley is rich in vitamins B1, B2, calcium and iron to help the body metabolism, promote the growth of aerobic bacteria, the effective intestinal bacteria, inhibit the reproduction of basic bacteria, harmful bacteria, and rich in dietary fiber Lowering can prevent diabetes and constipation.

In addition, whole wheat contains protein, vitamin B, E, and essential minerals such as iron and phosphorus, and glutinous rice is easier to digest than non-glutinous rice due to its amylopectin structure.

In addition, the seaweed supplements minerals that are likely to be lacking in the human body, and like the barley, rich in dietary fiber, thereby reducing the rise of sugar can prevent diabetes and constipation.

The food composition and the manufacturing method using the rice bran and rice snow as the main material according to the present invention can reduce the manufacturing cost because the rice bran (3) and the pear (4), which is separated during the milling process of white rice as described above Effects of increasing the digestion and absorption of nutrients through the grinding process of materials containing a lot of dietary fiber, and the effect of enriching the nutrients per unit mass than the whole brown rice, and rice bran as the main ingredient It is effective in minimizing nutrient destruction by heat by heat treatment at low temperature of 70 ° C. only during drying in the process of (3) and pear (4).

Although the present invention has been shown and described with respect to specific embodiments thereof, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention as defined by the appended claims. Anyone who can afford it will know.

1: rice 2: chaff
3: rice bran 4: pear
5: milk
s10, s11, s12, s13, s14, s15, s16, s17: manufacturing step sequence
s20, s21, s22, s23, s24, s25, s26, s27: manufacturing step sequence

Claims (4)

In the food composition which consists mainly of rice bran and rice snow,
A first step of removing brown rice (2) from rice (1) to obtain brown rice;
A second step of extracting and crushing the rice bran (3) and the pear (4) from the brown rice from which the chaff (2) has been removed;
A third step of roasting the ground barley and then grinding it;
A fourth step of adding water to the pulverized product produced by pulverizing any one of whole wheat or glutinous rice and generating a paste by heating;
A fifth step of mixing crushed rice bran (3) and pear (4) 91.5 parts by weight, crushed barley 2.5 parts by weight, the resulting grass 27-31 parts by weight, seaweed powder 3-3.5 parts by weight and kneading in a dough machine for 10 minutes;
A sixth step of processing the kneaded material into a size of 3 to 5 mm in a recirculation machine and processing it for 10 to 15 minutes in a dragee device to form an even shape;
Step 7, drying for 10 hours while gradually increasing the temperature from 30 ℃ to 70 ℃ in a dryer;
And a step 8 of radiation sterilizing the dried food composition. The method of claim 1,
The third step of the barley is roasted for 10 minutes at 95 ~ 105 ℃ and then pulverized three times in a grinder, characterized in that the method of producing a food composition, the main composition of rice bran and rice snow. The method of claim 1,
The fourth step of the pool is made by grinding one of the whole wheat flour or glutinous rice three times in a crusher in the crushed product 0.08 ~ 0.09 parts by weight to 1 part by weight of water at 95 ~ 105 ℃ 1 hour A method for producing a food composition comprising rice bran and rice snow as main ingredients. A food composition comprising rice bran and rice bran, which are prepared according to a method for producing a food composition comprising brown rice according to any one of claims 1 to 3 as main ingredients.

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