KR101704881B1 - Manufacturing method of the rice for popped rice using fruit or vegetable - Google Patents

Abstract

The present invention relates to a method for producing rice paddy rice using fruit and vegetable juices. In particular, rice paddy rice which is produced by frying rice or various grains with high temperature and high pressure is different from conventional rice, The present invention relates to a method for producing rice paddy rice using fruit and vegetable juices, which provides paddy rice with various nutritional ingredients such as vitamins and minerals and has improved flavor by producing paddy rice impregnated with aged raw rice juice. And more particularly, it is characterized in that it comprises a juicing step (S100), a low temperature aging step (S200), a rice drying step (S300), a penetration step (S400), and a drying step (S500).

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method for producing rice paddy rice using fruit and vegetable juice,

The present invention relates to a method for producing rice flour using fruit and vegetable juice, and more particularly, to rice flour or rice flour, which is produced by frying rice or various grains with high temperature and high pressure, A method of producing rice paddy rice using fruit and vegetable juice which provides paddy rice with various nutritional ingredients such as vitamins and minerals and provides flavor improving rice paddy rice to produce paddy rice which is impregnated with fruit juice and aged fruit juice .

Generally, when the grain of rice, corn, etc. is put into a pressure vessel, the inside of the vessel becomes high pressure when it is sealed and heated. In this case, when the vessel is opened, the pressure is rapidly lowered and the rice grain is made into a principle. Since it is porous and has a bulky shape, starch is hydrolyzed and digestive power is good. Therefore, it has been used as a favorite food for all ages.

Rice is generally used most commonly in rice, but in recent years, rice flour and other cereal flour have been extruded to form rice paddies.

In Patent Document No. 10-1997-0052267, there is known a method of manufacturing an artificial tooth using wheat flour. When the contents of the artificial tooth are known, the grain powder is kneaded, molded into an egg shape with an extruder, and then dried to produce artificial rice for spreading to be.

The present invention relates to an invention for manufacturing an artificial substitute for natural flavor as a raw material of a fried product, and has an advantage that expansion is easier than natural flavor and productivity is improved. However, since it contains inherent properties of a basic grain, It is common practice to add various additives such as sweeteners because it is difficult to meet and the proportion of carbohydrates is absolutely high to make the nutrients unbalanced.

Meanwhile, in order to solve the above problems, in the method of manufacturing a frying pan known in Japanese Patent Application Laid-Open No. 10-2005-0126124, a raw material is pressed to form a frying pan, and then the frying pan and green tea are mixed with fructose, starch, citric acid, To provide a flavor to the spread.

However, this is merely a technique of coating the surface of the rice flour in the process of post-processing the manufactured rice flour. Therefore, it is necessary to develop a technique capable of improving the properties of the rice, which is a raw material of the rice flour.

Patent Registration No. 10-1997-0052267 Patent application title: APPARATUS AND MANUFACTURING METHOD FOR FABRIC APPARATUS Japanese Unexamined Patent Application Publication No. 10-2005-0126124.

SUMMARY OF THE INVENTION Accordingly, the present invention has been made to solve the above problems of the prior art, and it is an object of the present invention to provide a rice rice cracker for rice crackers, rice crackers, rice crackers, rice crackers, rice crackers, rice crackers, It is an object of the present invention to produce rice flour, which is different from ordinary rice used in conventional rice flour, through a series of subsequent processes.

Particularly, it is an object of the present invention to provide a method for producing rice paddy rice having a rich flavor and aroma, which contains various nutritional ingredients such as vitamins and minerals by efficiently impregnating fruit juice or aged raw rice with natural or artificial rice .

To achieve these and other advantages and in accordance with the purpose of the present invention, as embodied and broadly described herein,

(S200) in which the juice is aged at a temperature of 2 to 5 占 폚 for 3 to 5 days (S200); and a step of fermenting the fermented juice (Step S300) of drying rice so that the water content is 15 to 30% by weight at a room temperature after impregnating the dried rice with 76 to 82 wt% of the dried rice, 18 to 24 wt% (S500) drying the impregnated rice at 30 to 50 DEG C for 10 to 12 hours so that the water content is 6 to 12 wt%.

Also, in the penetrating step (S400), the raw liquid forms a film having a thickness of 0.05 to 0.2 mm on the surface of the rice.

In addition, in the drying step (S500), rice having permeated the undiluted solution is dried at 10 to 15 rpm while stirring.

According to the present invention having the above-described constitution, it is possible to provide a rice for rice flour or rice flour, which is produced by frying various grains at a high temperature and a high pressure, by extracting fruit or vegetables into natural or artificial rice differently from conventional rice, It is effective to provide the rice with the rice flour impregnated with the undiluted solution.

Particularly, the infiltration of the stock solution into the rice can be performed efficiently through a series of processes leading to the step of juicing, the step of low temperature aging, the step of drying rice, the step of infiltrating, and the step of drying, so that the process can be performed more smoothly.

Therefore, according to the type of fruit or vegetable used in the juice compared to the conventional rice-based rice, the carbohydrate ratio is inevitably higher than that of the conventional rice-based rice, which contains various nutrients such as vitamins and minerals and has a rich flavor and can be harmful to human body. There is an effect of providing a rice for a fillet that can satisfy various consumers' preferences without being required to be added.

FIG. 1 is a flow chart showing a method for producing rice flour using fruit and vegetable juice according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. The following description is given as an example for illustrating the principle of the present invention, and the present invention is not limited to the embodiments but can be implemented in various different forms. And throughout the specification, like reference numerals designate like elements.

The present invention relates to a method for producing rice paddy rice using fruit and vegetable juices. In particular, the present invention relates to a method for producing rice paddy rice which is prepared by frying rice or various grains at a high temperature and a high pressure by impregnating fruit juice The present invention is directed to a method for manufacturing a rice flour using a fruit and vegetable juice which provides a rice flavored rice with various nutritional ingredients such as vitamins and minerals by making rice flour.

FIG. 1 is a flowchart illustrating a method for producing rice flour using fruit and vegetable juices according to the present invention.

As shown in FIG. 1, a method of manufacturing rice flour using fruit and vegetable juices according to an embodiment of the present invention includes a rice paddling step S100, a low temperature aging step S200, a rice drying step S300, , A penetration step (S400), and a drying step (S500).

In the juicing step (S100), fruit or vegetable is introduced into the juicer to extract juice concentrate. Fruits or vegetables with a water content of 90% or more such as apples, pears, and buttercups can be used. Fruit or vegetables having a moisture content of less than 65% such as bellflower or semi-dried fruit can also be used. For 25 ~ 30 minutes and then added to the juicer to extract the juice concentrate.

Therefore, unlike the method of heat-treating or mixing water to facilitate juicing in some juicing methods, only the undiluted juice is used for subsequent steps, and the temperature and time of the steaming process are in the range of minimizing destruction of nutrients It is possible to minimize the deformation or loss of nutrients contained in the raw material.

In the low-temperature aging step (S200), the juice is aged at a temperature of 2 to 5 DEG C for 3 to 5 days. At low temperature aging, the composition of the stock solution is stabilized, giving a deep flavor and slightly improving the sugar content of the stock solution. If the aging temperature is lower than 2 ° C, freezing of the undiluted solution may proceed and the nutrients may be destroyed as well as the flavor may be lowered. If the temperature exceeds 5 ° C, there may be a risk of corruption during aging. Lt; 0 > C.

The viscosity of the raw liquid through the juicing step (S100) and the low temperature aging step (S200) is set to be about 8000 cp, which is similar to milk, so that the infiltration efficiency at the infiltration step (S400) .

The rice drying step (S300) is a step of soaking the natural rice or artificial sausage and then drying the rice so that the moisture content is 15 to 30% by weight at normal temperature. In order to increase the surface absorption rate of the undiluted solution in the infiltration step (S400) to be described later, it is soaked for 10 to 20 minutes and then dried at room temperature.

In order to shorten the processing time, methods such as heat drying and freeze drying are commonly used, but it is preferable to naturally dry at room temperature because it causes loss of nutrients of rice and deformation of constitutional tissues due to influence of temperature and humidity.

On the other hand, when the moisture content of the rice is dried to 15 to 30% by weight, the surface absorption rate of the raw liquid is improved. When the moisture content is out of the above range, the rice may be easily broken even with a small impact and the water absorption rate may be significantly decreased. (S300), the water content upon drying was limited to the above range.

The infiltration step (S400) is a step of impregnating 76 to 82% by weight of dried rice with 18 to 24% by weight of a low-temperature aged raw solution. The water absorption rate of the dried rice is about 15 ~ 25%, and the impregnated rice is sufficiently absorbed by the internal absorbent layer of the rice. Impregnation time should be around 60 minutes, which is the best absorption rate.

In addition, a stock solution of 0.05 to 0.2 mm in thickness is formed on the surface of the rice so that the stock solution can be uniformly formed on the surface of the rice grain and the inner absorbent layer.

The thickness of the membrane formed on the surface of the rice cake may affect the process of manufacturing the rice cracker by using the rice cracker rice of the present invention. It is natural that the thinner the rice cake film is, the lower the flavor is, If the thickness is too large, expansion of the rice may not be smoothly performed, or the surface film may be detached or lost.

Therefore, the composition ratio of the rice and the undiluted solution is composed of the optimum composition ratio taking into consideration the water absorption rate and the thickness of the surface film.

The drying step (S500) is a step of drying the impregnated rice at 30 to 50 ° C for 10 to 12 hours so that the water content is 6 to 12% by weight. In order to smoothly expand the rice during the manufacture of the rice cakes, it is preferable that the rice cakes have a water content of 6 to 12% by weight as described above. It is preferable to use hot air at the time of drying at a temperature of 30 to 50 ° C because the water content is rapidly lowered and the surface of the rice is damaged.

On the other hand, at the time of drying, the rice is impregnated with the undiluted rice at a stirring rate of 10 to 15 rpm, so that the surface of the rice be dried at a uniform rate so that the raw liquid absorbent layer and the surface film are firmly seated on the rice.

Hereinafter, Examples 1 to 2 including the present invention having the above-described constitution will be analyzed and the characteristics of rice paddy rice will be analyzed through experiments to grasp the effect thereof.

In Example 1, Example 1 in which rice flour was prepared according to the production method of the present invention as described above, Comparative Example 1 composed of rice flour in natural flavor, and ordinary flour processing commercially available in the market ) And Comparative Example 2, which is composed of rice and rice, were analyzed to analyze general components, minerals and vitamins. The results are shown in Tables 1 and 2 below. The contents of minerals and vitamins were measured per 100 g of edible portion.

The fruit or vegetable used in Example 1 of the present invention is a stock solution obtained by pouring a pear and a bellflower in a weight ratio of 3 to 4: 1.

division moisture(%) carbohydrate(%) Crude protein (%) Crude fat (%) Views min (%) Crude fiber (%) Example 1 (Present invention) 10 80.8 10.1 3.0 1.6 4.9 Comparative Example 1 12 85.4 8.5 3.3 1.6 1.2 Comparative Example 2 15 81.2 12.6 3.9 1.5 0.8

division Calcium (mg) Potassium (mg) Magnesium (mg) Phosphorus (g) Iron (mg) Vitamin B1 (mg) Vitamin B2 (mg) Niacin (mg) Vitamin C (mg) Example 1 (Present invention) 11.70 8.40 1.20 7.80 0.44 0.23 0.14 1.83 2.05 Comparative Example 1 5.00 - - - - 0.15 0.03 1.50 - Comparative Example 2 12.00 - - - - 0.20 0.05 1.00 -

As shown in Tables 1 and 2, it can be seen that Example 1 of the present invention exhibits excellent results as compared with Comparative Examples 1 and 2 in the contents of minerals and vitamins as well as the contents of general components. This is because the pears and broth stock used in the papermaking stage (S100) are effectively penetrated into the rice and the nutrients contained in the undiluted solution are reflected in the rice paddy rice. Therefore, when the other kinds of fruits or vegetables are used, The active ingredients are expected to be reflected in rice.

That is, the present invention makes it possible to manufacture pineapple rice balanced in nutrients such as potassium, magnesium and the like and vitamin C that can not be included in conventional pineapple rice, so that the pineapple rice of the present invention can be used to produce pineapple It is expected that it will be able to produce high quality products rich in flavor and nutrition compared to the conventional pungmu.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It should be clarified. Therefore, it is intended that the present invention cover the modifications and variations of this invention provided they come within the scope of the appended claims and their equivalents.

S100:
S200: Low temperature aging step
S300: Rice drying step
S400: Penetration step
S500: drying step

Claims (3)

(S100) in which a fruit or vegetable having a water content of less than 65% is added to a boiling machine, the mixture is stirred at 90 to 95 ° C for 25 to 30 minutes, and the mixture is introduced into a juicer to extract a juice concentrate (S100)
A low temperature aging step (S200) in which the juice is aged at a temperature of 2 to 5 DEG C for 3 to 5 days;
A rice drying step (S300) of soaking natural herbs or artificial sweeteners and drying the rice so that the moisture content is 15 to 30% by weight at normal temperature;
Infiltration step (S400) of impregnating 76 to 82% by weight of the dried rice with 18 to 24% by weight of a low-temperature aged raw solution;
Of ppeongtwigi rice with fruit and vegetable juice, characterized in that consisting of; and drying the the stock solution from penetrating the rice at 30 ~ 50 ℃ for 10-12 hours water content a drying step (S500) such that 6-12% by weight Gt;
The method according to claim 1,
Wherein the step (S400) comprises forming a film having a thickness of 0.05-0.2 mm on the surface of the rice.
The method according to claim 1,
Wherein the step (S500) comprises drying the rice with the raw liquid at 10 to 15 rpm while stirring the rice.

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