KR101705016B1

KR101705016B1 - Method for preparing crumbs composition for soong-neung and crumbs composition by the same method

Info

Publication number: KR101705016B1
Application number: KR1020150113536A
Authority: KR
Inventors: 윤용숙; 최영희; 임영숙
Original assignee: (주)지엘모아
Priority date: 2015-08-12
Filing date: 2015-08-12
Publication date: 2017-02-09

Abstract

Disclosure of the Invention The present disclosure relates to a method for producing a powder composition for a sour powder and a powder composition for sperm produced by the method. The present disclosure relates to a method for producing a powdery composition for rice powder, Drying the baking paper at a moisture content of 10 to 13% to prepare a dried baking paper; Drying grains mixed with rice, glutinous rice brown rice, white bean, frosted rice, wrapper, yulmu, and sorghum at a predetermined ratio in a moisture content of 15 to 18% to prepare dried grains; Preparing a puffing barley prepared by pulverizing and then puffing the barley so as to have a first particle size of 0.5 to 1 mm in diameter after drying at a moisture content of 5 to 10%; A pulverizing step of pulverizing the dried burning rice to a second grain size larger than the first grain size and pulverizing the dried grain to a third grain size larger than the first grain size and smaller than the second grain size; And mixing the pulverized dry grain and the mixture of the pulp barley with the dry pulverized pulverulent at 50 wt%, respectively, as a first invention.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a powder composition for powdery mildew and to a powder composition for powdery mildew prepared by the method,

Disclosure of the Invention Disclosure relates to a method for manufacturing a powder composition for sperm and a powder composition for sperm produced by the method and more particularly to a method for manufacturing a powder composition for sperm that can provide a balanced nutrient while improving the delicate taste of the sperm And to a soymilk powder composition prepared thereby.

Herein, the background art relating to the present invention is provided, and they are not necessarily referred to as known arts.

Sewing means boiling water which is poured into the rice cake.

Nurungji is produced by putting grains and a certain amount of water into a pot, heating it to cook rice, and causing the water to disappear from the bottom of the pot. It is produced by volatilization of carbonyl compounds by aminocarbonyl reaction .

In addition, the rice starch decomposes starch to produce glucose and dextrin, and also produces fragrant odor components.

Therefore, it is popular among many people because of its savory taste, and only Nurungji is made and sold separately.

For this reason, research and development have been made on the rice cake with functional properties.

Korean Patent No. 10-1034891 discloses a method of manufacturing a functional rice cake by preparing a rice containing red ginseng and baking the rice in a state that the rice is spread on both sides thereof and coated with a wire powder.

Korean Patent No. 10-0605488 discloses a process for producing fruit flavored scorched rice which is prepared by preparing rice by a known method and spraying and diluting a fruit dilution liquid.

However, all the conventional functional nurung-ji are required to be baked in order to manufacture the nurung-ji.

The baking process is necessary to realize the unique flavor and smell unique to the rice cake, but it causes active destruction of nutrients.

This is the biggest reason to halve the value of the soul.

One. Korean Patent No. 10-1034891 2. Korean Patent No. 10-0605488

It is an object of the present disclosure to provide a method for producing a powder composition for a soymilk which can provide a balanced nutrient while improving the delicate taste of the beeswax and the powder composition for a soymilk prepared thereby.

The present invention is not intended to be exhaustive or to limit the scope of the present invention to the full scope of the present invention. of its features).

In order to solve the above-described problems, the present invention provides a method for preparing a rice cake, comprising the steps of: preparing rice for rice noodles, heating and baking the rice for rice noodles, and drying the rice cake at a water content of 10 to 13% Drying grains mixed with rice, glutinous rice brown rice, white bean, frosted rice, wrapper, yulmu, and sorghum at a predetermined ratio in a moisture content of 15 to 18% to prepare dried grains; Preparing a puffing barley prepared by pulverizing and then puffing the barley so as to have a first particle size of 0.5 to 1 mm in diameter after drying at a moisture content of 5 to 10%; A pulverizing step of pulverizing the dried burning rice to a second grain size larger than the first grain size and pulverizing the dried grain to a third grain size larger than the first grain size and smaller than the second grain size; And mixing the pulverized dry grain and the mixture of the pulp barley with the dry pulverized pulverulent at 50 wt%, respectively, as a first invention.

The present disclosure relates to a method for manufacturing a powder composition for a soymilk according to the first aspect of the present invention, wherein the step of preparing the dry burning rice comprises the steps of preparing the rice burning rice in a state in which the juice of fruit or vegetable, As a second aspect of the present invention.

The present invention relates to a method of manufacturing a powder composition for a soya bean paste according to the first aspect of the present invention, wherein the step of preparing the dried grain comprises 10-15 wt% of rice, 15-20 wt% of glutinous rice brown rice, 20-25 wt% To 5% by weight, from 5% by weight to 10% by weight, and from 5% by weight to 10% by weight, and drying the resultant mixture.

The present disclosure relates to a method for manufacturing a powder composition for a soymilk according to the first aspect of the present invention, wherein the step of preparing the puffer barley comprises adding the pulverized barley at a temperature of 100 to 120 DEG C and a pressure of 45 to 50 kg / And a method for producing a powder composition for a soymilk which is discharged and pulped at an atmospheric pressure state is provided as a fourth invention.

On the other hand, the present disclosure provides, as a fifth invention, a powder composition for a soymilk produced according to the above-mentioned first to fourth inventions.

According to the present disclosure, since the powder composition for sowing is prepared by mixing dry pulverized grain powder with dry pulverized and then pulverized barley rice flour, the nutrient destruction generated during the dry burning rinse production process is caused by the addition of the grain powder and the barley rice flour And the taste and aroma of the dried rice cake can be maintained.

According to the present disclosure, it is possible to eliminate the problem of dropping the flavor due to the slip generated on the surface of the barley by the water during the production of the beeswax.

BRIEF DESCRIPTION OF THE DRAWINGS Fig.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a method for manufacturing a powder composition for a glutinous rice according to the present disclosure and embodiments for implementing the glutinous powder composition prepared thereby will be described with reference to the drawings.

It should be understood, however, that there is no intention to limit the scope of the present disclosure to the embodiments described below, and that those skilled in the art, having the benefit of the teachings of this disclosure, It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the invention.

In addition, the terms used below are selected for convenience of explanation. Therefore, in order to grasp the technical contents of the present disclosure, they should be interpreted appropriately in accordance with the technical idea of the present disclosure without being limited to the prior meaning.

BRIEF DESCRIPTION OF THE DRAWINGS FIG.

Referring to FIG. 1, a method for manufacturing a powder composition for a soymilk according to the present invention comprises the steps of preparing a dry burning rice (S10), preparing a dried grain (S20), preparing a puffing barley (S30) And a crushing step (S40) of dry grain, and a mixing step (S50).

In step (S10) of preparing dry noodle rice, rice for rice noodle is first made.

It is desirable to use rice for rice nori rice for its savory taste and fragrance. It is also desirable to produce rice having a moisture content of 30% to 35%, which is effective for producing baked rice.

Next, a rice cake is prepared. Nurungji is made by baking thin rice flour in the form of plate and baking it. It can be prepared by a known method.

Next, the prepared rice cake is dried at a water content of 10 to 13%.

When the water content is high, there is a problem that the taste of chewy gum is lowered in the case of the bamboo shoot, as well as the concern of the propagation of the germ, and when the water content is low, there is a hard problem in the bamboo shoot.

On the other hand, in the present disclosure, step (S10) of preparing the dried rice burning paper may be provided to produce the rice burning rice in a state in which fruit juice or a vegetable juice giving color to the rice rice is mixed and sprayed.

Fruits are grapes, aronia, strawberries, and so on.

Examples of vegetables include carrots, green tea, roundworms, angelica, ginseng, and bellflower.

Here, when the water content of the rice rice is 30% ~ 35%, it is confirmed that the coloring by the juice of the fruit or vegetable is the best.

Next, the step (S20) of preparing the dried grains is carried out by drying the raw grains mixed with a predetermined ratio of rice, glutinous rice brown rice, white bean, seaweed, wrapper, yulmu and sorghum at a moisture content of 15 to 18%.

Here, the drying of the raw grain is not by roasting at a high temperature but by a hot wind at 50 to 70 ° C or drying by sunlight. As a result, nutrient destruction can be minimized, and nutrients lost in the manufacturing process of the dried rice cake can be supplemented.

In the present disclosure, step (S20) of preparing dried grains includes 10 to 15 wt% of rice, 15 to 20 wt% of glutinous rice brown rice, 20 to 25 wt% of white beans, 20 to 25 wt% of seaweed, By weight to 10% by weight, from 5% by weight to 10% by weight and from 5% by weight to 10% by weight, and dried.

Next, the step (S30) of preparing the puffer barley is carried out by drying the barley with a water content of 5 to 10%, pulverizing it to have a first particle size of 0.5 to 1 mm in diameter, and then puffing it.

Here, the puffing is carried out by applying pulverized barley at a temperature of 100 to 120 DEG C and a pressure of 45 to 50 kg / cm < 2 > for 1 second and then discharging it at normal temperature and normal pressure.

Here, in the case of ordinary grain puffing, it is a principle in which the whole volume is increased by abrupt temperature and pressure drop after the grain is gelled at high temperature and high pressure.

However, in the present disclosure, pulverized barley rice is poured by applying a temperature of 100 to 120 DEG C and a pressure of 45 to 50 kg / cm < 2 > for 1 second. According to this method, the entire surface of pulverized barley rice is not gelled but its surface is gelled, .

This is to improve the deterioration of texture on the slippery surface of the barley rice during the sowing process as described above, and to minimize the destruction of nutrients generated in the puffing process.

Next, the pulverizing step (S40) of the dry baking paper and the dry cereal pulverizes the dry baking paper to a second grain size larger than the first grain size and crushes the dried grain to a third grain size larger than the first grain size and smaller than the second grain size .

Specifically, the second particle size is preferably set to have a diameter of 5 to 7 mm, and the third particle size is preferably ground to have a diameter of 1 to 2 mm.

Next, in the mixing step (S50), a mixture of the pulverized dried grains and the puffing barley and the pulverized dried rice burner are mixed at 50 wt% each.

According to this, nutrient destruction generated in the process of making dried rice cake is supplemented with grain powder and barley rice powder, and the taste and aroma due to dried rice cake can be maintained.

Claims

Preparing rice bran by heating and firing the rice bran rice, and drying the rice bran rice at a moisture content of 10 to 13% to prepare a dried rice bran rice;
Drying grains mixed with rice, glutinous rice brown rice, white bean, frosted rice, wrapper, yulmu, and sorghum at a predetermined ratio in a moisture content of 15 to 18% to prepare dried grains;
Preparing a puffing barley prepared by pulverizing and then puffing the barley so as to have a first particle size of 0.5 to 1 mm in diameter after drying at a moisture content of 5 to 10%;
A pulverizing step of pulverizing the dried burning rice to a second grain size larger than the first grain size and pulverizing the dried grain to a third grain size larger than the first grain size and smaller than the second grain size; And
Mixing a mixture of the pulverized dry grain and the puffing barley with the pulverized dry burning rubies at 50 wt% each.

The method according to claim 1,
Wherein the preparing of the dried rice cake is characterized in that the rice cake is prepared in a state in which fruit juice or a vegetable juice giving color to the rice cake is injected and mixed.

The method according to claim 1,
The step of preparing the dried grains comprises the steps of: 10 to 15 wt% of rice, 15 to 20 wt% of glutinous rice brown rice, 20 to 25 wt% of white beans, 20 to 25 wt% of a seaweed, 5 to 10 wt% By weight, and 5 to 10% by weight, based on the total weight of the composition.

The method according to claim 1,
The preparation of puffing barley comprises the steps of applying the pulverized barley at a temperature of 100 to 120 DEG C and a pressure of 45 to 50 kg / cm < 2 > for 1 second, and then discharging the pulverized barley at normal temperature and pressure, Way.

A powder for a soymilk powder prepared according to the method for manufacturing a powder composition for a glutinous rice according to any one of claims 1 to 4.