KR101476342B1 - Bamboo rice process of manufacture and steam spray - Google Patents

Abstract

The present invention relates to a method for manufacturing bamboo rice and a heating apparatus used therefor, the method comprising: a peeling step of peeling a bamboo around the bamboo after peeling off a node of the bamboo; A sanding step of sanding the circumference of the peeled bamboo after the peeling step to polish the rough surface and keeping the thickness of the bamboo constant; A step of cutting the bamboo to a predetermined size according to the size of the product to be manufactured after the sanding step; A longitudinal cutting step of cutting the middle of the bamboo in the longitudinal direction after the cutting step and bifurcating in the form of a tunnel; A bamboo heating step in which the inside of the bamboo cut in a tunnel shape is placed on the pedestal facing downward and the steam is heated from the bottom; A cutting step of cutting the bamboo according to the shape of the bamboo rice so that the heated bamboo is attached to the periphery of the bamboo rice; And a component impregnation step of attaching the cut bamboo to the periphery of the already made rice in a predetermined form and heating the steam around the bamboo component so that the bamboo component is impregnated into the rice.
Accordingly, since bamboo is adhered to the standardized bamboo rice around a standardized form, it is possible to produce various standardized bamboo rice, which can standardize and mass-produce bamboo rice.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method for producing bamboo rice,

The present invention relates to a bamboo rice producing method and a heating apparatus used therefor, which can standardize and mass produce bamboo rice, can form various forms of bamboo rice, and is not damaged during storage and transportation of bamboo containers, To a method for manufacturing bamboo rice which can be loaded and a heating apparatus used therefor.

Bamboo is an evergreen arboreal tree with crests with stalks and hollows and prominent nodes. It is mainly distributed in the tropics or Asia depending on ecological characteristics.

These bamboo have a variety of pharmacological effects. For example, in Bamboo Gangmok, 34 kinds of prescription using bamboo are recorded, and the Divine Materia Medica and Dongbokgam It has been described that it is effective for tumor, fever, insect, vomiting, kwakan, germane, stroke, diabetes, hypertension, neurasthenia, pregnancy anemia, infectious disease, epilepsy, insomnia, excessive drinking, fatigue, () 하 하 하 하)))))))))))))))))))))))))))))))))))))))))))))))))))))))) It is an oil from the stomach. It is effective for wide paralysis, stroke, tetanus and postpartum fever. Bamboo is a yellowish white membrane in the bamboo nodule. The sweet poison of 고 石 丹 石Not only it is recorded haejundago knock capture the solar salt in bamboo or bamboo charcoal made to burn bamboo baked efficacy such pharmacological effects of the bamboo of bamboo salt is anhydrous.

Recently, the pharmacological effect of bamboo has been known, and the development of food utilizing bamboo has been progressing actively. One of the representative examples of the bamboo is the bamboo, Bamboo rice can be called rice bamboo rice, and all the pharmacological ingredients of bamboo rice, kelp, killer, and kelp can penetrate naturally during the process of rice, and rice itself can act as a medicinal substance containing a high pharmacological ingredient.

However, in order to make such bamboo rice, a container made of bamboo is necessary. Such a bamboo container is made by cutting a baron so that the nodule is at the bottom. Most of the bamboo containers are made of aged bamboo, Therefore, when we first cook rice using bamboo containers, we can see some of the pharmacological effects of bamboo, killing, and killed sulfur. However, as the number of times of use increases, there is almost no pharmacological ingredient. The bamboo container is made large and hard so that it is difficult to extract a lot of pharmacological ingredients from the bamboo container depending on the temperature of the rice cooked at about 100 ° C. The disadvantage that the pharmacological effect of bamboo rice is deteriorated . In addition, since the bamboo container is narrower in width and higher in height than a conventional container, it is difficult to spread the rice from the bamboo container, which is disadvantageous.

Also, since the growth of bamboo is not constant for every bamboo, the size of bamboo containers made of these bamboo is not constant either. Therefore, since the bamboo container is not constant, it is difficult to standardize the product and thus, the standardized bamboo rice could not be mass produced.

Conventional bamboo rice is made of a cylindrical bamboo container or a bamboo container cut in half of a cylinder, so that the shape of the bamboo rice is always constant, and thus various types of bamboo rice can not be formed.

Such a conventional bamboo container has a central portion of the bamboo container divided into longitudinal portions so that the inside of the bamboo container can easily be floated. When the bamboo container is pressed during transportation, the bamboo container is easily split in the longitudinal direction .

Korean Patent Application No. 10-2002-0040019 Korean Patent Application No. 10-2001-0049848

SUMMARY OF THE INVENTION It is an object of the present invention to solve the above-described problems and provide a bamboo rice manufacturing method capable of standardizing and mass-producing bamboo rice, and a heating apparatus used therefor.

It is another object of the present invention to provide a method of manufacturing bamboo rice in which various types of bamboo rice can be manufactured and a heating apparatus used therefor.

It is still another object of the present invention to provide a bamboo rice manufacturing method and a heating apparatus used therefor in which bamboo containers can be stored in a limited space without being damaged during storage and transportation.

In order to accomplish the above object, the present invention provides a bamboo rice producing method comprising: cutting a bamboo knot to cut bamboo through the inside thereof; A peeling step of peeling off the bamboo around the bamboo after the step of cutting the bamboo, A sanding step of sanding the circumference of the peeled bamboo after the peeling step to polish the rough surface and keeping the thickness of the bamboo constant; A step of cutting the bamboo to a predetermined size according to the size of the product to be manufactured after the sanding step; A longitudinal cutting step of cutting the middle of the bamboo in the longitudinal direction after the cutting step and bifurcating in the form of a tunnel; A heating step of placing the bamboo 1 cut in a tunnel shape on the pedestal so as to face downward and heating it with steam; A cutting step of cutting the bamboo according to the shape of the bamboo rice so that the heated bamboo is attached to the periphery of the bamboo rice; And a component impregnation step of attaching the cut bamboo to the periphery of the already made rice in a certain form and heating the steam around the bamboo component so that the bamboo component is impregnated into the rice.

Another feature of the bamboo rice production method of the present invention is that in the peeling step, the bamboo is peeled so as to maintain the thickness of 0.7 to 1.5 mm.

Another feature of the bamboo rice producing method of the present invention is that, in the heating step, the steam is vortexed with the steam injector so that the entire outer surface of the bamboo is uniformly heated.

Another feature of the bamboo rice producing method of the present invention is that the functional composition is contained in steam in the heating step and the component impregnation step, wherein the functional composition comprises 1.5 to 2.5% by weight of the essential amino acid mixture, 0.2 to 0.3% , An enhancer mixture of 0.6 to 0.9 weight%, a sieving agent of 2.5 to 3.5 weight%, collagen of 88 to 92 weight%, and an antioxidant, a dietary fiber, an enzyme or a mixture thereof in an amount of 3 to 5% by weight.

Another feature of the bamboo rice producing method of the present invention is that in the cutting step, the bamboo is cut so as to have a developed shape of the outer surface of the bamboo rice, and the whole of the bamboo rice is wrapped with one piece.

In order to achieve the above-mentioned object, a heating apparatus used for manufacturing bamboo rice according to the present invention comprises a pedestal which is seated so that the inside of the bamboo cut along the longitudinal direction faces upward, And a steam injector.

Another feature of the heating apparatus used in the production of the bamboo rice of the present invention is that the heating apparatus includes a distribution pipe connected to the steam supply pipe for distributing the steam in the steam supply pipe, a bearing coupled to the inner circumferential surface of the distribution pipe, And the lower end outlet is positioned to be directed downward and the extension connecting the inlet and the outlet is bent obliquely so that the vertical axis of the inlet and the vertical axis of the outlet are offset from each other, And a discharge nozzle coupled to an outlet of the nozzle head, the discharge nozzle being connected to an outlet of the nozzle head to prevent the bearing and the nozzle head from being separated from the distribution pipe; The injection nozzle is provided with a fastening portion provided with a thread for fastening with the hose, a hollow conical body integrally extending downwardly from the fastening portion, a jet opening formed in the conical body through the spiral direction, And a helical guide groove formed along the spiral direction for guiding the spraying direction of the steam coming out from the jetting port in the helical direction.

In the present invention as described above, the bamboo is flattened so as to adhere bamboo to the standardized bamboo rice in a predetermined form, the bamboo is cut so as to correspond to each side of the bamboo rice, and the cut bamboo is wrapped around the shaped rice And then heated with steam to produce bamboo rice. Therefore, since bamboo is attached to a standardized bamboo rice circumference in a certain form, it is possible to produce standardized various types of bamboo rice, thereby standardizing and mass-producing bamboo rice.

In addition, since the plate-shaped bamboo can be easily cut into a desired shape, the bamboo rice can be manufactured in various forms according to the consumer's taste such as triangular rope and roll-shaped kimbap, and it is very convenient to peel bamboo from bamboo rice So that the satisfaction of the consumer can be maximized.

The bamboo of the present invention is provided in the form of a flat plate. Bamboo in the form of a flat plate is easy to load, can be loaded in a large amount in a certain space, and is not easily broken even when pressure is applied in a loaded state.

The present invention relates to a method for producing bamboo rice, which comprises adding 1.5 to 2.5 wt% of an essential amino acid mixture, 0.2 to 0.3 wt% of an antioxidant, 0.6 to 0.9 wt% of an enhancer mixture, 2.5 to 3.5 wt% , 88 to 92% by weight of collagen, and 3 to 5% by weight of an antioxidant, a dietary fiber, an enzyme or a mixture thereof. Therefore, while consuming bamboo rice, nutrients such as essential amino acids can be consumed more, and health can be improved.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic perspective view showing a state in which a bamboo rice in the form of a triangular cooked rice is produced according to the present invention;
2 and 3 are schematic cross-sectional views showing a heating apparatus used in the bamboo rice producing method of the present invention
4 is a plan view showing bamboo for producing various types of bamboo rice according to the manufacturing method of the present invention.
Figure 5 is a flow chart of the present invention

Specific features and advantages of the present invention will become more apparent from the following description taken in conjunction with the accompanying drawings.

FIG. 1 is a schematic perspective view showing a state in which bamboo rice in the form of a triangular stick is produced according to the present invention, and FIGS. 2 and 3 are schematic cross-sectional views showing a heating apparatus used in a bamboo rice producing method of the present invention, FIG. 5 is a flow chart of the present invention. FIG. 5 is a flow chart of the present invention.

The method of manufacturing bamboo rice according to the present invention has a step (S10) of cutting the bamboo (1) first and then cutting the bamboo (1) through which the inside of the bamboo (1) penetrates vertically.

The cutting step S10 is a step of cutting a node of bamboo in a natural state. Since the nodes at both ends of the bamboo are cut off, the cylindrical bamboo is opened so that the inside thereof is completely opened to both ends. Since the lower part of the bamboo rice production method of the present invention does not need to be clogged, it is possible to prepare two or more pieces of bamboo rice by cutting the bamboo having a section cut to a predetermined length as necessary.

After the node cutting step S10, the cutting may be performed to a predetermined length in order to facilitate the peeling in the peeling step S20 to be described later.

And a peeling step S20 of peeling the bamboo 1 around the bamboo 1 after cutting the bodys 1 in step S10.

In the peeling step S20, the bamboo 1 is placed on two rotating rollers (not shown) and rotated or connected to a separate rotational power so as to rotate, and the cutter is moved forward to the bamboo 1 side, ) Is peeled off.

This peeling step S20 is a working step of cutting off the outer portion of the bamboo, and the bamboo is peeled so that the thickness of the bamboo is maintained at 0.7 to 1.5 mm.

When the thickness of the bamboo strip is less than 0.7 mm, problems such as the bamboo stripping at the time of the sanding operation, the dimension cutting operation and the longitudinal cutting operation to be described later occur, and when the thickness of the stripped bamboo exceeds 1.5 mm If it is too thick, it will not spread properly when bamboo is spread.

When the thickness of the peeled bamboo (1) is 0.7 to 1.5 mm, the bamboo (1) is not damaged during the sanding operation, the dimension cutting operation and the longitudinal cutting operation, and the bamboo is smoothly peeled off when the consumer tastes the product. When the bamboo 1 is attached around the bamboo rice 6 and then heated with steam, the bamboo 1 is brought into close contact with the bamboo rice 6 smoothly.

And a sanding step (S30) of sanding the periphery of the bamboo stripped after the stripping step (S20) to polish the rough surface and keeping the thickness of the bamboo strip (1) constant.

The sanding paper 3 is wound around a part of the circumference of the bamboo 1 so that a part of the periphery of the bamboo 1 is contacted in the sanding step S30 and the sanding paper 3 is brought into contact with the rotating roller The bamboo 1 is brought into contact with the periphery of the bamboo 1 so that the bamboo 1 is rotated, thereby sanding the bamboo 1.

This sanding work will make it to have a soft texture and thus keep the soft touch when the consumer touches bamboo. In addition, since the portion not uniformly peeled is polished in the peeling step S20 through the sanding operation, the bamboo 1 having a uniform thickness as a whole is manufactured.

After the sanding step (S30), there is a size cutting step (S40) of cutting the bamboo (1) to a predetermined size according to the size of the product to be manufactured.

Since the shape and size of the bamboo rice 6 may vary depending on the type and price of the product, the bamboo 1 is cut to size according to the size cutting step S40.

And a longitudinal cutting step S50 of cutting the middle portion of the bamboo 1 along the length direction and then bisecting the bamboo 1 in the form of a tunnel after the cutting step S40.

And a heating step (S60) in which the inside of the bamboo (1) cut in the form of a tunnel is placed on the pedestal (4) so as to face downward and heated with steam from the lower part.

The thin stripped bamboo 1 heats the whole to a constant high temperature. It is important to heat the entire bamboo 1 to the same temperature during the heating operation, and if the entire bamboo 1 can not be heated to the same temperature, a part of the bamboo 1 will cry.

Therefore, it is important to heat the entire inner circumferential surface of the bamboo 1 evenly.

The heating apparatus used for manufacturing the bamboo rice of the present invention comprises a pedestal 4 on which the inside of the bamboo 1 cut along the longitudinal direction is seated so as to face upward, And a steam injector 10 for heating the periphery of the steam injector 10 with steam. In the present invention, the steam is vortexed and sprayed by the steam injector 10 so that the bamboo 1 is uniformly heated.

The steam injector 10 includes a distribution pipe 12 connected to the steam supply pipe 11 to distribute steam in the steam supply pipe 11, a bearing 13 coupled to the inner circumferential surface of the distribution pipe 12, The inlet 15 at the upper end is coupled to rotate on the inner circumferential surface of the bearing 13 and the outlet 16 at the lower end is positioned to face downward and the vertical axis of the inlet 15 and the vertical axis of the outlet 16 are interdigitated with each other An extension portion 23 connecting the inlet 15 and the outlet 16 is bent obliquely so that the nozzle head 14 rotates about the bearing 13 in accordance with the removal speed of the steam jetted to the outlet 16, A separation preventing ring 17 coupled to an end of the distribution pipe 12 to prevent the bearing 13 and the nozzle head 14 from being separated from the distribution pipe 12, 16). ≪ / RTI >
Here, the distribution pipe 12 is connected to the steam supply pipe 11 and is means for moving the steam in the steam supply pipe 11 toward the inlet 15 side of the nozzle head 14. The steam in the steam supply pipe 11 is supplied to the injection nozzle 18 side through the distribution pipe 12 and the nozzle head 14.

Here, the injection nozzle 18 includes a threaded coupling portion 19 for coupling with the hose, a hollow conical body 20 integrally extending downward from the coupling portion 19, and a conical body 20 A helical guide groove 22 formed along the spiral direction on the outer surface of the conical body 20 and guiding the spraying direction of the steam coming out of the jetting port 21 in the helical direction, .

In the steam injector 10 of the present invention, the steam supplied to the steam supply pipe 11 flows into the inlet 15 of the nozzle head 14 through the distribution pipe 12. The steam supplied to the inlet 15 of the nozzle head 14 is supplied to the outlet 16 through the inclined extension portion 23 and is discharged to the outlet 16 by the steam pressure.

Steam ejected by the steam pressure to the outlet 16 of the nozzle head 14 causes the outlet 16 of the nozzle head 14 to vibrate. The inlet 15 of the nozzle head 14 is in a state of being rotatable by the bearing 13, not in a fixed state. Therefore, when the outlet 16 of the nozzle head 14 is moved by the steam pressure, the nozzle head 14 is rotated around the bearing 13 and is rotated.

Here, the rotational speed of the nozzle head 14 is proportional to the steam pressure supplied to the nozzle head 14, that is, the desorption velocity of the steam exiting the outlet 16 of the nozzle head 14. [ Accordingly, as the steam pressure of the steam injector 10 is increased, the rotation speed of the nozzle head 14 is increased, and as the steam pressure is weaker, the rotation speed of the nozzle head 14 is decreased.

Therefore, the nozzle head 14 is rotated about the bearing 13 by the steam pressure discharged to the outlet 16 of the nozzle head 14. Therefore, since one nozzle head 14 is rotated while being rotated around a certain radius, the range of steam injection of the spray nozzle 18 is increased, and thus steam is uniformly dispersed on the inner peripheral surface of the bamboo 1.

The injection nozzle 18 is a means for rotating the injected steam with a strong steam injection force. The injection nozzle 18 is provided at its upper end with a coupling portion 19 having a screw thread to be fastened to the hose. A hollow conical body 20 is formed integrally with the conical body 20. The conical body 20 is formed with a plurality of injection openings 21 through which the steam is finally injected along the spiral direction.

A spiral guide groove 22 is formed on the outer surface of the conical body 20 so as to coincide with the jet opening 21 arranged in the spiral direction. And guided in a spiral direction to form a vortex.

The steam injected through the helical injection port 21 and the helical guide groove 22 of the vortex-type injection nozzle 18 is sprayed on the inner circumferential surface of the bamboo 1 while rotating and forming a vortex so that the entire inner circumferential surface is uniformly spread .

Meanwhile, a pedestal 4 having a trapezoidal cross-section for seating bamboo and having a central upper surface penetrated to the outside and a step 5 formed to support both ends of the bamboo 1 around the perforated portion may be provided have. Water is stored in the pedestal (4).

When the bamboo 1 is placed on the step 5 of the pedestal 4 and the lower part of the pedestal 4 is heated, water vapor is generated and the bamboo 1 is heated.

On the other hand, the method of heating the bamboo 1 of the present invention can be heated by steam as described above, but it can also be heated by using an electric heater or the like.

Since the pedestal 4 has a structure in which the width of the pedestal 4 gradually decreases toward the upper side, the generated steam accumulates toward the bamboo 1, thereby heating the entire bamboo 1 intensively.

And a cutting step (S70) of cutting the bamboo according to the shape of the bamboo rice (4) so as to attach the bamboo (1) to the periphery of the bamboo rice (4).

If the bamboo rice 6 to be manufactured is in the form of a triangular shaped rice bowl, the bamboo 1 is cut into two triangular shapes so as to adhere to the triangular face of the bamboo rice 6, and the bamboo rice 6 is wrapped around the circumference of the bamboo rice 6 at a time One narrow, long-length band can be cut, but can be made in a one-piece form.

That is, the bamboo 1 is cut so as to have the developed shape of the outer surface of the bamboo rice 6 so as to surround the entire circumference of the bamboo rice with one piece.

Therefore, the bamboo 1 wrapped around the entire bamboo rice 6 is cut by a single cutting operation, so that the bamboo 1 can be cut more than one piece of the bamboo 1 by a plurality of pieces of bamboo 1, It is easier to wrap the bamboo rice 6 around. Therefore, the number of bamboo rice manufacturing operations of the present invention is reduced, and productivity is improved.

And a component impregnation step (S80) of attaching the cut bamboo (1) to the periphery of the already made rice in a predetermined shape and heating the steam around the bamboo (1) so that the bamboo component (1) is impregnated into the rice.

On the other hand, in the heating step (S60) and the component impregnation step (S80), the steam contains the functional composition. The functional composition comprises 1.5 to 2.5% by weight of the essential amino acid mixture, 0.2 to 0.3% by weight of the antioxidant, 0.6 to 0.9% by weight of the enhancer mixture, 2.5 to 3.5% by weight of the enhancer, 88 to 92% An antioxidant, a dietary fiber, an enzyme or a mixture thereof in an amount of 3 to 5% by weight.

Essential amino acid mixtures are included in the functional composition to provide essential amino acids that are not synthesized in the body at all, or that are synthesized in a small amount, through rice, the basis of a meal rather than a separate food. Such an essential amino acid mixture may include valine, leucine, isoleucine, threonine, methionine, lysine, phenylalanine, tryptophan or a mixture thereof. Specific examples thereof include DL-Methionine, DL-threonine L-lysine monohydrochloride, DL-tryptophan, L-leucine, L-phenylalanine, L-valine, (L-Valine) or a mixture thereof.

Here, DL-methionine is a sulfur-containing essential amino acid, which promotes the development of hair, nails, detoxification, muscle activation, and prevention of fatty deposits in the liver. DL-threonine has anti-fatty liver effect in addition to amino acid effect. In addition, L-isoleucine causes neuropathy if it is deficient, and L-lysine hydrochloride deficiency causes protein metabolism disorder and dysfunction.

In addition, DL-tryptophan is involved in protein synthesis in vivo.

It is preferable that the essential amino acid mixture is contained in the functional composition in an amount of 1.5 to 2.5% by weight.

In a specific embodiment, the functional composition may comprise 0.2 to 0.3% by weight of each of valine, leucine, isoleucine, threonine, methionine, lysine, phenylalanine and tryptophan.

Here, when each essential amino acid is used in an amount of less than the minimum weight%, the functionality of each essential amino acid is not exerted even when the essential amino acid is consumed, and the taste of the food is lowered when each essential amino acid is used in excess of the maximum weight%.

The antioxidant acts to prevent the functional composition from being oxidized or deteriorated even when it is stored for a long period of time. Examples of the antioxidant include disodium ethylenediamine-tetraacetate, dibutylhydroxytoluene, butylhydroxyanisole, propyl gallate, erisorbic acid, Ascorbyl palmitate, d-tocopherol (mixed), d-α-tocopherol, gallic acid, Γ-oryzanol (mixed sodium), sodium disodium EDTA, potassium disodium EDTA, tertiary butyl hydroquinone, calcium ascorbate, , Fermented fruit extract, quercetin, rutin, enzyme treatment routine, tea extract, defatted rice bran extract, enzyme-decomposed apple extract, sesame oil unfed product, grape seed extract, ferulic acid, tea catechin, It is good to use.

The antioxidant is preferably contained in the functional composition in an amount of 0.2 to 0.3% by weight. If the content of the antioxidant in the functional composition is less than 0.2% by weight, the functional composition may be oxidized or deteriorated when the functional composition is stored for a long period of time. If the antioxidant is used in an amount exceeding 0.3% by weight, The effect does not rise but can be rather inhibited.

The reinforcing agent is used for the purpose of reinforcing the nutrients of rice and other grains mainly used in rice. Any enhancing agent may be used as the enhancing agent which is generally used in the art as a food additive. Preferably, It is preferable to use a salt strengthening agent. Specifically, it is preferable to use thiamine mononitrate, thiamine phenolphthalinate, calcium phosphate dibasic, or a mixture thereof.

The reinforcing agent is preferably contained in the functional composition in an amount of 0.6 to 0.9% by weight. In a particular embodiment, the enhancer of the present invention may be comprised of 0.2 to 0.3% by weight of vitamin B1 nitrate, 0.2 to 0.3% by weight of vitamin B1 phthalate and 0.2 to 0.3% by weight of dibasic calcium phosphate.

If the content of the reinforcing agent is less than 0.6% by weight in the functional composition, nutrients lost during cooking, processing and storage can not be sufficiently replenished. If the reinforcing agent is used in excess of 0.9% by weight, .

Here, the vitamin B1 nitrate is a white crystalline powder with no odor or a slight peculiar odor. It dissolves in water (2.7 g / 100 g at 25 ° C, 30 g / 100 g at 100 ° C) and is almost insoluble in chloroform. Although it is slightly hygroscopic, it is relatively stable in air but more stable than hydrochloride. The pH of the aqueous solution is 6.5 to 8.0.

Vitamin B1 phthalinic salts are white fine crystals or crystalline powders which are odorless or have a slight peculiar odor. It does not dissolve well in water (500cc to 1g), but it is dissolved in hot water and methanol. Stability is high when added to food. It has lower solubility than hydrochloride but is stable against alkali and moisture.

Calcium phosphate is a white crystalline powder, which does not dissolve in alcohol but slightly soluble in water (0.02 g / 100 ml) and is soluble in hydrochloric acid, nitric acid and ammonium citrate solution. The aqueous solution is neutral. It is stable in air, but if left in water for a long time, it becomes 2 hairs, loses crystals at 75 ℃ or more and becomes anhydrous. The ratio of Ca to P is 1.3: 1.

The constitution improving agent acts to absorb the water-soluble toxic components in the human body and to discharge them as water. It releases the toxic components and water existing in the human body to the outside of the human body to improve the constitution and control the body weight . At this time, the constitution improving agent may be any one as long as it absorbs poisonous water-soluble toxic components in water and water and can be discharged into the stomach as a food additive. Preferably, those used in the art are used, It is more preferable to use calcium carboxymethyl cellulose.

It is preferable that the constitution improving agent is contained in the functional composition in an amount of 2.5 to 3.5% by weight. If the content of the body sickness improving agent is less than 2.5% by weight, the function of the body sickness improving agent is not exhibited. If the body sickness improving agent is used in an amount exceeding 3.5% by weight, moisture in the body is discharged more than necessary, .

Collagen increases stickiness with rice and grains and improves the shine of rice.

Here, collagen is a protein composed of 18 kinds of amino acids and refers to a protein in a fibrous state existing in the skin, bone, cartilage, hair, teeth, digestive organs and blood vessels, and continuing between cells and cells. And collagen can generate energy, help muscle development, catalyze metabolism, help regenerate and regenerate human tissues, and improve immune function in muscle, joints, and skin.

Collagen is preferably used in a low molecular weight, preferably an average molecular weight of 4,000 or less, more preferably an average molecular weight of 500 to 4,000, such as fish collagen, donkey collagen, or human collagen to be easily absorbed in the human body, It is preferable to use fish collagen, and in particular, it is preferable to use fish collagen (trade name: FCP) manufactured by Jelec Corporation.

It is preferable that the collagen is contained in the functional composition in an amount of 88 to 92% by weight. When the content of collagen is less than 88% by weight in the functional composition, the functional composition is not smoothly coated in the course of cooking rice, the gloss of the cooked rice is decreased, and it is difficult to maintain a uniform shape when the functional composition is dried . On the other hand, if the content of collagen is more than 92% by weight in the functional composition, the tackiness of the functional composition is not improved, and there is a fear of adversely affecting other physical properties.

And a functional material according to an embodiment of the present invention. At this time, as the functional material, it is preferable to use an antioxidant, a dietary fiber, an enzyme, or a mixture thereof selectively according to the use.

The antioxidant contained in the functional material of the present invention is a substance that prevents the oxidation of the human body and is ingested into the body and has an antioxidative action, an immunity enhancing action, a stress improving action, and a circulatory system improving action. As the antioxidant, natural astaxanthin, hesperidin, methyl hesperidin or a mixture thereof may be used.

The dietary fiber contained in the functional material of the present invention is a food component that can not be digested or absorbed by humans, and passes through the lumen of the digestive tract to the small intestine, and part of the intestine is fermented by intestinal bacteria, . As such dietary fiber, it is preferable to use water-soluble dietary fiber, non-water-soluble dietary fiber or a mixture thereof, and it is particularly preferable to use soybean fiber, pea dietary fiber, chicory dietary fiber or a mixture thereof.

Water-soluble dietary fiber absorbs water, becomes bulky on top, and acts throughout the intestinal tract. In addition, soluble dietary fiber increases the movement of the intestinal tract and further promotes the passage of the intestinal tract, resulting in a healthy intestinal condition. In addition, the increase in soluble dietary fiber during meals reduces the expression of colorectal cancer, regulates blood cholesterol levels, facilitates diabetes control, and helps weight control.

Water-insoluble dietary fiber absorbs a smaller amount of water than water-soluble dietary fiber, and only becomes bulky in the lower intestinal tract. Although non-soluble dietary fiber is less effective at promoting healthy intestinal tract compared to soluble dietary fiber, non-soluble dietary fiber improves the transit time required to move feces through the large intestine.

The enzyme contained in the functional material of the present invention is an enzyme that decomposes a protein and helps digest the protein. Any enzyme may be used as long as it is an enzyme used for this purpose. Preferably, Bromelain is used. It is good. Here, the bromelain is also referred to as bromelin. It was first discovered in 1982 as a protease in pineapple juice. It is usually found in the pineapple stem. It works on meat and it helps to digest the protein when it is taken with meat. It also acts as an anti-inflammatory agent, which relieves the pain caused by tissue damage and helps in the treatment of arthritis, sports injury, edema, phlebitis, sinusitis, amyloidosis, and elimination of sputum effective.

The functional material preferably contains 3 to 5% by weight in the functional composition. If the functional material is used in an amount of less than 3% by weight, the functionality of the functional material is not exhibited. If the functional material is used in an amount of more than 5% by weight, the effect of the functional material is not enhanced Rather, it can be inhibited.

As described above, when heating the bamboo 1 or building the bamboo rice 6, it is possible to provide the rice that can maintain the taste while improving the nutritive value by a simple method by supplying the steam containing the functional composition. Essential amino acids to be consumed as food can be consumed through rice, which is a basic food, rather than a separate food.

FIG. 4 is a plan view showing bamboo for producing various types of bamboo rice according to the manufacturing method of the present invention, and is bamboo 1 for producing square rice gob, triangular rice gob, and rolled rice gob. As described above, according to the bamboo rice manufacturing method of the present invention, it is very easy to produce various types of bamboo rice 6, so that various kinds and forms of bamboo rice can be manufactured according to the taste of the consumer.

The bamboo rice manufacturing method of the present invention has the following advantages.

First, the present invention is characterized in that the bamboo 1 is heated so as to attach the bamboo 1 around the standardized bamboo rice 6, and the heated bamboo 1 is placed on each side of the bamboo rice 6 The cut bamboo 1 is attached to the periphery of the shaped rice and heated with steam to produce the bamboo rice 6.

Accordingly, various types of standardized bamboo rice 6 can be manufactured by attaching bamboo 1 around a standardized bamboo rice 6 in a predetermined form. Accordingly, standardization and mass production of bamboo rice 6 .

Second, since the plate-shaped bamboo 1 is very easy to cut into a desired shape, the bamboo rice 6 can be manufactured in various forms according to consumers' preferences such as triangular rope and roll-shaped kimbap, and bamboo rice 6 ), It is very convenient to peel off the bamboo (1), so that the satisfaction of the consumer can be maximized.

Third, the bamboo 1 of the present invention is heated by steam or the like. The bamboo (1) in the form of a flat plate is easy to load, can be loaded in a large amount in a certain space, and is not easily broken even when pressure is applied in a loaded state.

Fourth, the present invention is characterized in that 1.5 to 2.5% by weight of the essential amino acid mixture, 0.2 to 0.3% by weight of the antioxidant and 0.6 to 0.9% by weight of the reinforcing agent mixture are added to the steam injected when the bamboo 1 is stretched and the bamboo rice 6 is built, , 2.5 to 3.5% by weight of a constitutional improvement agent, 88 to 92% by weight of collagen and 3 to 5% by weight of an antioxidant, a dietary fiber, an enzyme or a mixture thereof.

Therefore, it is possible to consume nutrients such as essential amino acids while consuming the bamboo rice 6, thereby improving health.

1: Bamboo 2: Cutter
3: sanding paper 4: pedestal
5: Step 6: Bamboo rice
10: steam injector 11: steam supply pipe
12: Distribution pipe 13: Bearing
14: nozzle head 15: inlet
16: exit 17:
18: injection nozzle 19: fastening part
20: conical body 21: nozzle
22: Spiral guide groove

Claims (7)

A step (S10) of cutting a node of the bamboo (1) to form a bamboo (1) penetrating up and down inside;
A peeling step S20 of rotating the bamboo 1 after the nod cut step S10 and peeling the periphery of the bamboo 1 while closely contacting the cutter 2 around the rotated bamboo 1;
After the peeling step S20, the sanding paper 3 is brought into close contact with one side of the peeled bamboo 1, and the bamboo 1 is rotated to perform the sanding treatment so that the rough surface is polished and sanding Step S30;
A size cutting step S40 for cutting the bamboo 1 to a predetermined size according to the size of the product to be manufactured after the sanding step S30;
A longitudinal cutting step (S50) of cutting the middle of the bamboo (1) along the longitudinal direction and bifurcating in the form of a tunnel after the cutting step (S40);
A heating step (S60) in which the inside of the bamboo (1) cut in a tunnel shape is placed on the pedestal (4) so as to face downward and heated by steam;
A cutting step (S70) of cutting the bamboo according to the shape of the bamboo rice (4) so as to attach the heated bamboo (1) to the periphery of the bamboo rice (4);
And a component impregnation step (S80) of attaching the cut bamboo (1) to the periphery of the already made rice in a predetermined form and heating the steam around the bamboo (1) so that the bamboo component (1) is impregnated into the rice. Method of manufacturing bamboo rice.
The method according to claim 1, wherein in the peeling step (S20)
And the thickness of the bamboo (1) is maintained to be 0.7 to 1.5 mm.
The method according to claim 1, wherein in the heating step (S60)
Wherein steam is vortexed by the steam injector (10) so as to uniformly heat the entire outer surface of the bamboo (1).
The method according to claim 1, wherein in the heating step (S60) and the component impregnation step (S80)
The steam contains a functional composition,
The composition comprising 1.5 to 2.5% by weight of the essential amino acid mixture, 0.2 to 0.3% by weight of the antioxidant, 0.6 to 0.9% by weight of the enhancer mixture, 2.5 to 3.5% by weight of the constitution improving agent, 88 to 92% by weight of collagen, , An enzyme or a mixture thereof in an amount of 3 to 5% by weight.
The method according to claim 1, wherein in the cutting step (S70)
Wherein the bamboo (1) is cut so as to have a developed shape of the outer surface of the bamboo rice (4) and is wrapped around the entire circumference of the bamboo rice (4) with one piece.
A pedestal 4 mounted on the pedestal 4 so that the inside of the bamboo 1 cut along the longitudinal direction faces upward and a steam injector 10 installed on the bottom of the pedestal 4 for heating the periphery of the bamboo 1 with steam, Wherein the bamboo rice is cooked by a cooking device.
7. The steam generator according to claim 6, wherein the steam injector (10)
A distribution pipe 12 connected to the steam supply pipe 11 for distributing steam in the steam supply pipe 11; a bearing 13 connected to the inner circumferential surface of the distribution pipe 12; (15) and the outlet (16) are arranged so that the vertical axis of the inlet (15) and the vertical axis of the outlet (16) are offset from each other, The nozzle head 14 rotates about the bearing 13 in accordance with the speed of the steam jetted to the outlet 16 by being bent obliquely and the extension portion 23 connecting the nozzle 16 and the nozzle head 14, An anti-departure ring 17 coupled to the end to prevent the bearing 13 and the nozzle head 14 from disengaging from the distributor tube 12 and an injection nozzle (not shown) coupled to the outlet 16 of the nozzle head 14 18);
The injection nozzle (18)
A hollow conical body 20 integrally extending downwardly from the fastening portion 19 and a hollow conical body 20 formed to penetrate the conical body 20 in a spiral direction And a spiral guide groove (22) formed along the spiral direction on the outer surface of the conical body (20) and guiding the spraying direction of steam emerging from the jetting port (21) in a spiral direction. Heating device used for manufacturing.

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