KR101559066B1 - Brown rice dough and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a brown rice dough composition including eluted quartz porphyry water and a preparing method thereof. More specifically, brown rice mixture powder prepared by mixing brown rice powder and functional agricultural and marine product powder is mixed with the eluted quartz porphyry water added with a cinnamon extract and Artemisia annua enzymes in order to extend the shelf life of the dough composition and give the elasticity to the dough to enhance the texture. The present invention uses the brown rice and functional agricultural and marine product powder instead of the polished rice having the nutrients destroyed and flour forming digestion interfering gluten to address the nutritional imbalance and have a function of protecting the health.

Description

[0001] The present invention relates to a brown rice dough and a manufacturing method thereof,

More particularly, the present invention relates to a brown rice dough composition containing elvanized water and a method for producing the brown rice dough composition. More particularly, the present invention relates to a brown rice dough composition comprising a mixture of a brown rice powder and a functional agricultural and marine product powder, The present invention relates to a highly functional brown dough composition which is improved in preservability of the dough composition and imparts elasticity to the dough to improve the texture and a method for producing the same.

At present, the stocks of our country are not limited to rice, but are replaced by many instant foods such as bread and cotton, and are preferred as substitutes for meals.

These instant foods are made from wheat flour, and the flour is inexpensive and is widely used because of its advantage in that the taste and type of the product can be easily changed by various additives.

Gluten is produced in the process of kneading flour. Gluten gives viscosity to flour to produce various products. However, gluten is an insoluble protein. Gluten entering into the body does not decompose and is not easy to digest. As the mucous membrane is destroyed, it absorbs nutrients such as vitamins, calcium, and minerals, or imbalance of nutrients.

In addition, wheat flour is low in fullness, which makes it eat a lot of calories. It has a high digestion and absorption rate and is highly likely to convert carbohydrates into fat. It increases the blood sugar index and increases skin diseases such as obesity, hyperlipemia, diabetes, .

In order to solve the above problem, Korean Patent No. 10-1314501 (a method for preparing a cold surface using an alkali / lactic acid fermented rice dough and a cold surface using an alkali / lactic acid fermented rice dough) The present invention relates to a surface for cold noodle prepared by using an extruder after fermenting rice dough made by adding it, and then heating it by steam, adding salt, hardy powder, starch, cooking oil, gellan gum, .

Although the above patent document has reduced the addition of wheat flour (rice flour) and increased the rice flour content, in the case of rice flour, nutrient supply has been limited by using white rice with nutrient destruction.

As the level of living increases, dough and instant food are not merely food that relieves hunger but tend to consider nutritional imbalance and health functionalities. In comparison with other stocks, most of them are carbohydrates, There is a disadvantage that it is not suitable.

Korean Patent No. 10-1314501 (Preparation method of cold noodle surface using alkali / lactic acid fermented rice dough and surface for cold noodle using alkali / lactic acid fermented rice dough)

In order to solve the above problems, the object of the present invention is to provide a method of mixing a brown rice mixed powder prepared by mixing brown rice powder and functional agricultural and aquatic product powder without adding flour to a mixture of cinnamon extract, To provide a composition.

To achieve the above object, the present invention provides a brown rice dough composition comprising 75 to 85% by weight of brown rice powder, 1 to 5% by weight of at least one of a manganese powder and a rice bran powder, 1 to 5% Of the total dough composition, 3 to 5 wt% of an additive material, and 10 to 20 wt% of a tapioca powder, wherein the brown rice mixed powder comprises 58 to 77 wt% of 100 wt% of the whole dough composition, Is contained in an amount of 23 to 42% by weight based on 100% by weight of the whole dough composition.

delete

In addition, the eluted elvan extract includes at least one of a cinnamon extract and a prothoxidase enzyme. At least one of the cinnamon extract and the prothoxidase enzyme may contain 2 to 5 wt% of 100 wt% .

In order to solve the above-mentioned problems, a method for producing a brown dough composition comprising the elvanized elvan water of the present invention comprises a step (S1) of producing a brown rice mixed powder to produce a brown rice mixed powder and a step (S2 (S3) for mixing the brown rice mixed powder and the eluted eluent water to form a dough, and an aging step (S4) for aging the dough at 1 to 10 degrees Celsius for 24 to 30 hours .

In addition, the step S2 of preparing the elvanized eluate water comprises a first mixing step (S21) of mixing the drinking water with the elvan mineral water having a diameter of 0.7 to 1 cm at a ratio of 1: 0.8 to 1 and mixing the mixture at 20 to 25 ° C for 12 to 24 hours, And a second mixing step (S22) of mixing 2 to 5% by weight of at least one of the cinnamon extract and the powdery mildew enzyme with 100% by weight of total eluate eluted.

delete

Also, the dough forming step S3 is characterized in that 58 to 77% by weight of the brown rice mixed powder in 100% by weight of the whole dough composition and 23 to 42% by weight of eluted eluted water in 100% by weight of the whole dough composition are mixed.

As described above, according to the present invention, the brown rice dough composition comprising the elvan-extracted water and the method for producing the same, the brown rice powder prepared by mixing the brown rice powder and the functional agricultural and marine product powder without adding flour, The present invention provides a high-functional brown rice dough composition and a method for producing the same, which are improved in preservability of a dough composition by mixing with eluted water of elvan, and imparting elasticity to the dough to improve texture.

FIG. 1 shows a gold-containing test report of gold tomatoes in an additive material containing a golden component according to the present invention.
FIG. 2 is a gold-plated test report of golden jujube in an additive material containing a golden component according to the present invention.
FIG. 3 is a flow chart showing steps of manufacturing a brown dough composition comprising elvanated water according to the present invention. FIG.

Specific features and advantages of the present invention will be described in detail below with reference to the accompanying drawings. The detailed description of the functions and configurations of the present invention will be omitted if it is determined that the gist of the present invention may be unnecessarily blurred.

More particularly, the present invention relates to a brown rice dough composition containing elvanized water and a method for producing the brown rice dough composition. More particularly, the present invention relates to a brown rice dough composition comprising a mixture of a brown rice powder and a functional agricultural and marine product powder, The present invention relates to a highly functional brown dough composition which is improved in preservability of the dough composition and imparts elasticity to the dough to improve the texture and a method for producing the same.

When description of the components, the contents and the numerical values described in the production method of the brown dough composition containing the elvanized water according to the present invention is described in the brown dough composition containing the elvan eluting water described above, do.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a gold test result of a golden tomato of an additive material containing a golden component according to the present invention, FIG. 2 is a gold test report containing gold content of an additive ingredient containing a gold component according to the present invention, and FIG. 3 Is a flow chart showing the steps of producing a brown dough composition containing elvanized water according to the present invention.

The brown rice dough composition according to the present invention comprises 75 to 85% by weight of brown rice powder, 1 to 5% by weight of at least one of a manganese powder and a rice bran powder, 1 to 5% by weight of green tea powder, 5% by weight and 10-20% by weight of tapioca powder, wherein the eluted eluted water is mixed with the brown rice mixed powder to produce a dough composition.

Brown rice is rice husk removed from rice, white rice leaves rice husk and embryo are removed from brown rice, and only leave the fish meal. In Korea, which uses rice as a stock, white rice is used in the case of white rice, 90-95% of the nutrients are lost and only carbohydrates are left, which results in higher body fat.

Table 1 compares the nutritional components of white rice and brown rice.

nutrient Brown rice White rice Calories (Kcal) 351 356 Protein (g) 7.4 6.8 Lipid (g) 3 1.3 carbohydrate
Carbohydrate (g) 71.8 75.5 Fibrin (f) One 0.3

Minerals

Calcium Ca 10 6 In P 300 140 Iron Fe 1.1 0.5 Sodium Na 2 2 Potassium K 250 110

vitamin
B1 (mg) 0.54 0.2 B2 (mg) 0.06 0.03 B3 (mg) 4.5 1.4 E (mg) 1.16 0.4

In addition, rice is acidic, brown rice is alkaline due to the fiber, vitamins and organic minerals contained in the embryo. The acidic white rice makes the blood sticky and increases the cholesterol level, which causes various diseases such as hypertension and heart disease .

On the other hand, brown rice is rich in nutrients and dietary fiber such as protein, minerals, and vitamins, and a large amount of dietary fiber adsorbs toxins in the blood to help prevent diseases such as arteriosclerosis, hypertension and diabetes, and strengthen immunity .

The brown rice powder is preferably added in an amount of 75 to 85% by weight based on 100% by weight of the whole brown rice mixed powder, and the rest of the rice brown rice can be balancedly balanced with the nutrients of the dough composition by rice bran, manganese powder, green tea powder and other additives.

If the brown rice powder is less than 75% by weight, it is difficult to supply sufficient nutrients per meal. If it exceeds 85% by weight, the texture is poor and the addition amount of rice gum, mangjiang and additive materials described below is decreased, It is preferable to add 75 to 85% by weight.

Rice powder is a powder made by finely grinding rice bran that comes out when we brown rice. It is rich in nutrients such as beta-sterols, iron, polyphenols, vitamin B2 and niacin, and has many fibers to relieve constipation. It is effective.

The powder is made by powdering the barley bran. It has the effect of preventing digestion and preventing constipation. It contains a large amount of potassium, folic acid and iron, so it lowers the cholesterol level in the body through the discharge of sodium. It is good for the mother and is effective for anemia. .

The rice bran powder and the rice bran powder supplement the effect of the rice brown rice powder. The rice bran powder and the rice bran powder will contain 1 to 5 wt% of at least one of the powdered corpuscle and the rice bran powder among 100 wt% of the whole brown rice mixed powder. And if it is more than 5%, the texture of the powder can be reduced due to the fibers of the rice bran powder and the rice bran powder, and it is preferably 1 to 5%.

Hamcho is a medicinal plant that grows by absorbing the salt of the sea. It is known to have excellent effect on constipation by removing various wastes accumulated in the body including abundant dietary fiber and minerals.

On the other hand, supplying saline to the dough composition enhances the cohesion of protein molecules in the dough composition, thereby imparting elasticity to the dough composition.

In the present invention, the addition of green tea leaves has the effect of enhancing the texture such as elasticity, cohesiveness and chewiness in the dough composition by acting as natural salt as well as the efficacy of green tea.

At this time, the green tea powder contains 1 to 5% by weight of 100% by weight of the whole brown rice mixed powder. If it is less than 1%, the elasticity and texture of the dough composition may be deteriorated. If it exceeds 5% 5% by weight is preferable.

The additive materials are selected from the group consisting of herbal materials, seaweeds, fruit vegetables, edible fruits, bulbous plants, root vegetables, leafy vegetables, nuts and cereals, herbal materials cultivated with a golden component, seaweeds, fruit vegetables, fruit trees, bulbs, root vegetables, leafy vegetables, nuts , And cereals, and may be mixed by drying or in-vivo crushing of the supplementary ingredients.

More specifically, seaweeds include seaweeds, seaweeds, seaweeds, mugwort, and parasites such as Gugija, McMundong, Baeksoo, Punggi, Ginseng, Such as apple, pear, grape, peach, citrus, hara bong, plum, blueberry, persimmon, pomegranate, etc., as mushroom, tomato, jujube, pepper, eggplant, pumpkin, cucumber, tomato, melon, watermelon, strawberry, Vegetables such as potatoes and garlic as root vegetables include radishes, carrots, rootstocks, burdocks, onions, horses, sweet potatoes, parsley, Walnuts, pine nuts, chestnuts, almonds, cashews, banks, sunflowers, etc. are included in cabbage, lettuce, spinach, lettuce, chinese cabbage, mustard, kale, Seeds, pistachios, hazelnuts, acorns, etc., cereals such as sesame, barley, corn, oats, beans, buckwheat, It can be Joe, rye, etc.

It is also possible to cultivate and disintegrate the above-mentioned additive materials by cultivating and disintegrating them with a golden component. The gold has an effect of accelerating blood circulation due to ion action, promoting hormone secretion, detoxifying action, and discharging toxins in the body. The additive material enables the gold to promote the metabolism of the plant, thereby maximizing the active ingredient of the plant.

FIG. 1 is a gold-containing test report of gold tomatoes in an additive material containing a golden component according to the present invention, and FIG. 2 is a gold-containing test report of golden dates.

By adding the additive material containing the gold component to the dough composition, it is possible to have an effect of ingesting gold, which has blood circulation and toxin releasing function, as well as the nutritional ingredients inherent in the additive material.

It is preferable that the additive materials include 3 to 5% by weight of 100% by weight of the total brown rice mixed powder. If the additive ingredient is less than 3% by weight, the effect is insignificant. If it exceeds 5% by weight, Due to the unique flavor, the degree of preference can be reduced.

The brown rice mixed powder may include tapioca powder. Preferably, the tapioca powder is mixed with 10 to 20% by weight of 100% by weight of the whole brown rice mixed powder. If the content is less than 10% by weight, And it is hard to eat enough nutrients of other ingredients such as brown rice, manganese, and rice bran.

In addition, in the present invention, elvan eluted water is used instead of purified water to form a dough composition. Elverted eluted water has an alkaline property, is rich in minerals, removes harmful substances, and has heavy metal decomposition, antibacterial and antifungal action.

More specifically, it is possible to delay corruption by adding elvanized water without addition of an artificial food additive or a preservative agent separately, thereby imparting elasticity to the dough with alkalinity.

Wherein the eluted elvan water comprises at least one of a cinnamon extract and an egg white mushroom enzyme, wherein at least one of the cinnamon extract and the egg white mushroom enzyme contains 2 to 5 wt% of 100 wt% .

If the content is less than 2% by weight, the effect is insignificant. If the content is more than 5% by weight, the sugar content may be increased to increase the cholesterol level, and the flavor of the cinnamon extract and the fungus extract may be decreased.

Cinnamic aldehyde has sterilization and antibacterial effect, promotes gastric juice secretion and helps digestion, cinnamon sugar can add flavor to dough composition, promotes dough fermentation, It is possible to reinforce the preservation effect of elvan eluting water when mixed with elvan water.

The antioxidant effect of mugwort is excellent. Especially, eucalyptol, which is a component of mugwort, has a specific effect on atopic dermatitis. Alpha pyrene has antiinflammatory effect. Atemicinin has an inhibitory effect on skin sensitization.

Sugar is added to sugar mugwort and sugar mugwort enzyme is produced by aging at 25 ~ 40% of sugar and 60 ~ 75% of mugwort at temperature of 15 ~ 20 ℃ for more than 180 days. It is preferable to use young leaves which are not poisonous.

In addition to enhancing the antioxidative effect of the dough composition, when the dung mugwort enzyme is added to the eluted water of the elvan, the enzyme promotes aging of the dough composition in the aging process, which will be described later in detail, The sugars of the fungus wormwood enzyme play a role in helping fermentation of the dough composition.

Wherein the brown rice mixed powder contains 58 to 77 wt% of 100 wt% of the whole dough composition, and the eluted eluent contains 23 to 42 wt% of 100 wt% of the whole dough composition.

The moisture content of the kneaded composition can be varied by varying the weight of the elvan, so that a variety of products such as noodles, rice cake, and handmade beverage can be produced.

More specifically, in the case of noodles, the weight of Elvenite eluting water is 30 to 37 wt% of the total dough composition, 35 to 42 wt% of the rice cake, 23 to 30 wt% When elasticity, texture and formability were the best.

When the content of the dough composition is less than 23% by weight, moisture is not appropriately contained and the dough tends to be crumbled. However, when the content exceeds 42% by weight, molding is difficult due to spreadability. By weight to 42% by weight.

FIG. 3 is a flow chart showing a method of manufacturing a brown dough composition containing elvanized water according to the present invention.

The method for producing a brown rice dough composition containing elvanized water according to the present invention comprises

A step of preparing a brown rice mixed powder to produce a brown rice mixed powder, a step (S2) of producing an elvanized eluate water to produce eluted elvan water, a step (S2) of mixing the brown rice mixed powder and the eluted black granule, S3) and an aging step (S4) in which the dough is aged at 1 to 10 degrees for 24 to 30 hours.

In the step (S1) of producing the brown rice mixed powder, at least one of the brown rice powder and the rice husk powder is contained in an amount of 1 to 5% by weight, 75 to 85% by weight of the brown rice powder, 1 to 5% 3 to 5% by weight and 10 to 20% by weight of tapioca powder.

delete

 The germinated powder is preferably a germinated powder. The sprouting of the germinated germanium is preferred to octacosanol (antistress fatigue recovery, lowering of cholesterol level, endurance enhancement), gamma oryzanol (skin whitening, antioxidant effect), arabinoxylanilane (immunity enhancement) And GABA (antioxidant effect). In addition, phytic acid, which interferes with the digestion of brown rice, is replaced by phosphorus and inositol, and the digestive effect is improved. In the process of supplying nutrients to the buds, relaxed binding structure is provided to provide a smooth texture .

If germination is too much, germination may occur. If germination is too much, toxicity may occur, and many nutrients may be lost in sprouting.

The added ingredients may be selected from the group consisting of herbal materials, seaweeds, fruit vegetables, fruit trees, bulbs, root vegetables, leafy vegetables, nuts and cereals, herbal materials cultivated with a golden component, seaweeds, fruits, vegetables, Nuts, and grains, and may be mixed by drying or in-vivo crushing of the supplementary ingredients.

In the elaborate effluent water producing step (S2) for producing the elvanized elvan water, mixing the drinking water and the elvan barrel having a diameter of 0.7 to 1 cm at a ratio of 1: 0.8 to 1 and mixing at 20 to 25 캜 for 12 to 24 hours (S21) and a second mixing step (S22) of filtering the elvan and mixing at least one of the cinnamon extract and the powdery mildew enzyme with 2 to 5% by weight of 100% by weight of total eluate.

In the first mixing step (S21), the elvan at a diameter of 0.7 to 1 cm is mixed at a ratio of 1: 0.8 to 1 and is mixed at 20 to 25 ° C for 12 to 24 hours. If the diameter is less than 0.7 cm, As the surface falls off, many precipitates may be formed, and if it exceeds 1 cm, the elution of minerals inside the quartzite is deteriorated.

As a pre-step of the first mixing step (S21), precipitating the elvan quartz in 2 to 4% of salt water, boiling for 10 to 20 minutes to wash the quartz stone, and activating the quartz stone so that the minerals are well dissolved out can do.

In the dough forming step (S3), 58-77% by weight of the brown rice mixed powder in 100% by weight of the whole dough composition and 23-42% by weight of eluted eluted water in 100% by weight of the whole dough composition are mixed, The moisture content of the dough composition can be varied by controlling the weight of the dough composition, thereby making it possible to produce products such as noodles, rice cake soup, rice paper, bread, cookies and hand soup.

The aging step (S4) includes an aging step (S4) in which the dough of the dough forming step (S3) is aged at 1 to 10 degrees Celsius for 24 to 30 hours.

In this process, the salt components (brown rice, rice bran, and manganese) of brown rice, the salt component of the green tea, and the alkaline component of the supplementary material and the eluted water of elvan are gradually reacted to give flavor, elasticity and texture to the dough composition.

If the temperature is less than 1 degree Celsius, the ingredients of the dough can not be activated. If the temperature exceeds 10 degrees Celsius, the fermentation of the dough composition proceeds too quickly, the pH rapidly decreases, and the texture of the dough composition is not sufficiently elastic.

When the aging time was less than 24 hours, the aging did not sufficiently proceed and the taste, texture, and flavor decreased. The dough composition over 30 hours began to deteriorate in elasticity. In addition, To 30 hours is preferable.

≪ Example 1 >

Brown rice powder is prepared by mixing 4500 g of germinated powder, 150 g of spike powder, 200 g of green tea powder, 75 g of golden tomato powder and 75 g of margarine. The elanctic counts of the elvan were mixed with clear water of Chilgungsan and elvan at a ratio of 1: 1 for 12 hours. Then, the cinnamon extract was added and mixed, and 90g of the cinnamon extract was added so that the total amount of the elvan extruded with the cinnamon extract was 3000g. The mixture of the brown rice mixed powder and the eluted extract of the elvan bentonite added with the cinnamon extract was well mixed in a kneader to form a batter, which was aged at 5 캜 for 24 hours. The aged dough composition was put in an extruder to prepare a rice cake.

≪ Comparative Example 1 &

3,500 g of wheat flour, 1,500 g of rice flour and 3,000 g of purified water were mixed to form a dough, which was then put into an extruder to prepare a rice cakes.

<Sensory Evaluation>

The rice cake produced by the above Example 1 and Comparative Example 1 was prepared to have the same thickness of 0.5 mm, and then the rice cake soup was prepared, and the rice cake soup was prepared.

The evaluators included 10 men and 10 women in their 30s, 50s and 70s, and men and women in each age group. Table 2 shows the evaluation table.

30s 50s 70s Example 1 Comparative Example 1 Example 1 Comparative Example 1 Example 1 Comparative Example 1 Chewiness 4.62 4.64 4.73 4.68 4.85 4.80 zest 4.85 4.70 4.75 4.70 4.72 4.68 Postprandial digestibility 4.76 4.55 4.84 4.45 4.91 4.30 Overall likelihood 4.74 4.63 4.77 4.61 4.82 4.59

In case of <Example 1>, although the flour was not added, the chewiness was not less than that of Comparative Example 1, and the flour (gluten) was not added and the digestibility after the meal was high.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is clearly understood that the same is by way of illustration and example only and is not to be taken as a limitation of the scope of the present invention. Or modify it. The scope of the invention should, therefore, be construed in light of the claims set forth to cover many of such variations.

Claims (7)

A dough composition comprising a brown rice mixed powder as a main ingredient and containing eluted elvan,
The brown rice mixed powder
1 to 5% by weight of at least one of the brown rice powder and the brown rice powder, 75 to 85% by weight of brown rice powder, 1 to 5% by weight of green tea powder, 3 to 5% by weight of added ingredients and 10 to 20% by weight of tapioca powder .
Wherein the brown rice mixed powder comprises 58 to 77 wt% of 100 wt% of the whole dough composition,
Wherein the eluted eluent contains 23 to 42% by weight of 100% by weight of the total dough composition
Wherein the brown rice powder is a germinated fine powder
A brown rice dough composition comprising elvanated water.
delete The method according to claim 1,
The elbow elongation number
A cinnamon extract, and an extract of Clostridium perfringens,
At least one of the cinnamon extract and Clostridium perfringens enzyme
And 2 to 5% by weight of 100% by weight of total eluted eluent.
A brown rice dough composition comprising elvanated water.
A method for producing a brown rice dough composition, comprising eluting quartz stone,
A step (S1) of producing a brown rice mixed powder to produce a brown rice mixed powder;
A step S2 of producing elvanized eluate water to produce Elvanite eluted water;
(S3) for mixing the brown rice mixed powder and the eluted eluent water to form a dough;
Aging step (S4) in which the dough is aged at 1 to 10 degrees Celsius for 24 to 30 hours
The brown rice mixed powder
1 to 5% by weight of at least one of the brown rice powder and the brown rice powder, 75 to 85% by weight of brown rice powder, 1 to 5% by weight of green tea powder, 3 to 5% by weight of added ingredients and 10 to 20% by weight of tapioca powder And
Wherein the brown rice powder is a germinated fine powder
A method for producing a brown rice dough composition comprising Elvanite eluting water.
delete 5. The method of claim 4,
The elaborately eluted water producing step (S2)
A first mixing step (S21) of mixing potable water and a quartz having a diameter of 0.7 to 1 cm at a ratio of 1: 0.8 to 1 and mixing the mixture at 20 to 25 占 폚 for 12 to 24 hours;
And a second mixing step (S22) of filtering the elvan and mixing at least one of the cinnamon extract and the powdery mildew enzyme with 2 to 5% by weight of 100% by weight of total eluted eluent.
A method for producing a brown rice dough composition comprising Elvanite eluting water.
5. The method of claim 4,
The dough forming step (S3)
58 to 77% by weight of the brown rice mixed powder in 100% by weight of the whole dough composition and
Characterized in that 23 to 42% by weight of eluted eluted water is mixed in 100% by weight of the whole dough composition
A method for producing a brown rice dough composition comprising Elvanite eluting water.

Images