KR102079383B1 - A process for the production of artificial rice with the various ingredient - Google Patents

Abstract

The present invention relates to a method for producing a functional rice containing a functional food beneficial to the human body.
Processed rice with the function of staying at the coating or mixed dough level, the color taste and odor when cooking together with the deformed taste. In order to improve this disadvantage, there is a functional beauty formed by re-dividing the rice by micronizing the nutrients. In this case, when you cook rice and rice, the functional beauty is weak, loosening the rice is bad.
The present invention is a micronization process for micronizing any one selected from white rice, brown rice or glutinous rice or a mixture thereof,
Aging process of ripening finely divided rice,
Mixing process for homogenizing by mixing 2 to 4% by weight of the nutrient component consisting of any one of micronized grain or seaweed based on the weight of the aged micronized rice,
Steaming process to mix the blended rice and nutritional ingredients while dispersing 3 ~ 5% moisture based on the total weight of steam at 100 ~ 110 ℃,
An extrusion process of extruding a mixture of rice and nutrients treated with steam heating by an extruder,
It has been developed a method of producing a functional beauty comprising a cutting drying process of cutting the extruded to a certain length after drying the extruded.
The functional beauty of the present invention has no loosening or color bleeding at the time of cooking. In particular, it is possible to make rice without various flavor changes or loss of nutrition during processing.

Description

A process for the production of artificial rice with the various ingredient}

The present invention relates to a method for producing a functional beauty containing a functional food beneficial to the human body.

Since simple rice contains mostly carbohydrates, various manufacturing methods have been provided to have rice's nutritional or health promoting function.

The most common method is to coat raw or steamed rice with medicinal plant powders, pigments or other nutrients. This coating method has a limitation in function as these ingredients are removed during washing operation when washing rice to cook rice, and particularly, the disadvantages of changing the color of rice as these ingredients are dispersed after cooking.

In a way to improve the shortcomings of such a simple coating is to absorb the nutrition or functional ingredients into the inside of the rice or to have a separate adhesive function, there is also a way that both infiltration and coating method. However, since most of the ingredients penetrate well into the inside of the rice is attached to the surface of the rice, when the components are smeared at the time of washing or cooking, there is a disadvantage that the color of the rice changes or changes in taste.

To improve these disadvantages, Korean Patent Laid-Open Publication No. 10-2011-58424 "Nutrition rice using a rice powder and a method of manufacturing the same" in "any rice selected from white rice, brown rice or glutinous rice to 150 ~ 200 mesh using a powder machine A first step of pulverizing to form a powder, dried purple sweet potato, shiitake mushroom, sweet pumpkin, blueberry, green tea, chlorella, and seaweed, respectively, into powders by pulverizing 200 to 300 mesh using a powder machine; 70 parts by weight of the rice powder prepared in, 30 parts by weight of a mixture of one or two selected from purple sweet potato powder, shiitake mushroom powder, sweet pumpkin powder, blueberry powder, green tea powder, chlorella powder, seaweed powder A second step of making: 20-25 parts by weight of water is mixed with respect to 100 parts by weight of the total mixture prepared in the second step, and then blended to form a compound, and then A third step of steaming while maintaining 3 kg / cm 2 steam pressure at a temperature of 90 to 100 ° C. for 8 to 10 minutes; a fourth step of forming the nutritious rice by molding the compound steamed in the third step into an extrusion molding apparatus and molding it into a grain of rice grains; A fifth step of ripening the shaped nutritious rice passed through the fourth process at 2 to 5 ° C. for 6 hours; the dried nutritious rice of the fifth step to dry for 4 to 6 hours at a 60 ° C. hot-air drying chamber to have a water content of 13 And a sixth step of drying to reach 15%, and a seventh step of turning the dried nutritious rice passed through the sixth step through a pottery machine. ".

In the powder forming step in the process, white and brown rice is 200 mesh, glutinous rice is pulverized to 150 mesh is formed as a powder, the purple sweet potato and sweet pumpkin is 200 mesh, the shiitake mushroom, blueberries, green tea, chlorella, seaweed 250 ~ We provide nutritious rice processed by 300 mesh.

The nutritious rice has no nutrients such as color bleeding at the time of washing and cooking because the nutrient is mixed inside the conventional coating method or invasive methods. However, the disadvantages that the nutritious rice processed by mixing with normal rice and unwound during the cooking operation is released. In other words, during cooking with ordinary rice, the boiling time of normal rice is fully cooked for at least 15 to 30 minutes, and the shaped nutritious rice cannot be maintained and its tissues disintegrate and spread like porridge or remain. Even if you are exposing the problems that severely degrade the taste of rice.

The present invention is to provide a functional beauty having a function that does not disintegrate even when cooked by mixing with ordinary rice.

The present invention is intended to solve the above problems,

Rice micronization process for micronizing any rice selected from white rice, brown rice or glutinous rice using a grinding tank,

Nutritional micronization process to dry micronized grains or medicinal plants or fruits with nutritional ingredients,

Aging process for ripening the finely divided rice,

Mixing process for homogenizing by mixing 2 ~ 4% of the micronized nutrients based on the weight of the aged micronized rice,

Steam heating process that kneads the blended rice and nutrient mixtures while dispersing 3 ~ 5% moisture by the steam at 100 ~ 110 ℃ and the total weight

An extrusion process of extruding a mixture of rice and nutrients treated with steam heating by an extruder,

It has been developed a method of producing a functional beauty comprising a cutting drying process of cutting the extruded to a certain length after drying the extruded.

In particular, in the present invention, the rice micronization puts rice into a closed grinding tank to induce collision between rice particles, and vortex-pulverized at a rate of 50 to 100 liters / second into the rice input grinding tank, and if the ambient temperature is 10 ° C. or less, it is 2-3 days. 10 to 40 ℃ if aged 1-2 days to prepare a functional beauty.

The present invention is powdered without thermal denaturation and mechanical friction in micro units, and nutritional ingredients are mixed with it. In addition, the mixture is extruded in a viscous state during the gelatinization process, which preserves the nutrients as much as possible and maintains the nutritional properties and maintains the taste and aroma even after cooking.

The present invention, in particular, when mixed with ordinary rice when cooked unlike the low-strength, unlike the general rice was released to fundamentally block the phenomenon that the rice is not properly.

1 is a process chart showing the overall manufacturing process of the present invention,
Figure 2 is a particle size distribution of the micronized rice of the present invention.

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

Embodiments presented in the present invention are illustrated in the drawings and will be described in detail for carrying out the invention. However, this is not intended to limit the present invention to specific embodiments, it should be understood to include all modifications, equivalents, and substitutes included in the spirit and scope of the present invention. In describing the drawings, similar reference numerals are used for similar elements. The "process" of the present invention is to induce deformation of the object according to a series of temporal processing, such as heating, grinding, immersion, kneading the object, the expressions of methods, steps, means, etc. are different in the middle of the same technical idea It is to be understood that the component may exist.

The terminology used herein is for the purpose of describing particular example embodiments only and is not intended to be limiting of the present invention. Singular expressions include plural expressions unless the context clearly indicates otherwise. In this application, the terms "comprise", "comprise" or "consist" are intended to indicate that there is a feature, number, step, action, component, part, or combination thereof described on the specification, It is to be understood that it does not exclude in advance the possibility of the presence or addition of one or more other features or numbers, steps, operations, components, components or combinations thereof.

The present invention is a rice micronization process for micronizing any rice selected from white rice, brown rice or glutinous rice or a mixture thereof to 2 ~ 80 ㎛ using a grinding tank,

Nutritional ingredient micronization process (S1) of drying micrograins or medicinal plants or fruits with nutritional ingredients and micronizing them into 150 ~ 200 mesh

Aging process (S2) of ripening the granulated rice,

Mixing step (S3) of homogenizing by mixing 2 ~ 3% of the micronized nutrients based on the weight of the aged micronized rice,

Preliminary cooking and kneading process (S4) of kneading the mixture of the blended rice and nutritional ingredients by dispersing the steam of 100 ~ 110 ℃ to contain 3 ~ 5% water based on the total weight

Extrusion process (S4) for extruding a mixture of rice and nutritional components of the steam heating process by an extruder,

It relates to a method for producing a functional beauty comprising a cutting drying step (S5) to be dried after cutting the extruded to a predetermined length.

Hereinafter, the process will be described in more detail.

1. Undifferentiated process (S1)

Powdered non-glutinous or glutinous rice includes wet, semi-wet, dry, expanded, and other mixed formulas.

These powder processes can be classified according to the type and characteristics of the target product. That is, the processing method may be selected according to various uses, such as for noodle making, rice cakes, and food additives.

On the other hand, according to the guidelines of rice flour manufacturing guidelines of the Ministry of Agriculture and Food, the appearance of rice flour should have its own color and flavor, and it should be free of odor and smell. The risk of starch damage should be as low as 5%.

The particle size for noodle making is 130 ± 30mesh, and the starch damage should be within 10% for chewy texture.

As described above, in the case of rice flour for general noodle making and rice cake, the rice cake is distributed in a particle size of 125 to 254 μm with a particle size of 73.5 mesh to 130 mesh.

The present invention is finely divided to 2 ~ 80 ㎛ unlike the rice flour described above.

In particular, it was powdered to have a particle size of 20 to 70 ㎛ 95 ± 5%.

In the present invention, in the rice micronization process, micronization is introduced into a closed grinding tank to induce a collision between rice particles, and pulverized by feeding the vortex at a rate of 50 ~ 100 liter / second into the rice input grinding tank.

In general, when micronizing rice, it is powdered by mechanical contact such as screw or milling as mechanical grinding. In this mechanical powder, a high pressure is necessarily applied to the rice surface, and high temperature and compression denaturation inevitably occur. In order to improve this disadvantage, the present invention induces powdering by collision between rice and rice particles by supplying strong vortex while introducing rice particles into a sealed container. In particular, rice micronized by pulverization by vortices has a particle size distribution of 2 to 80 μm (FIG. 2).

Another feature of the micronization process is that the internal temperature is maintained at a temperature between 70 and 80 ° C. Rice is composed of amylose, amylopectin and other ingredients, most of which are carbohydrates. When heated to a temperature higher than 80 ° C, heat denaturation, that is, gelatinization due to heat of carbohydrates, is a starch particle. This is because grinding is not possible due to increased viscosity of the liver.

White rice, brown rice, glutinous rice is illustrated as being able to be processed in the present invention, and the classification of such rice is classified according to milling and germination. Therefore, the indica, japonica, which is classified according to the variety, or nerica, which is a hybrid of African rice and Asian rice, is also included.

The present invention may also be powdered by taking the white rice, brown rice, glutinous rice alone, and mixing two or more thereof to powder them. These choices can be added or subtracted according to the needs of the consumer and are not particularly limited in the technical scope of the present invention.

In the present invention, in addition to grains such as brown rice, glutinous rice, soybeans, seaweeds such as 톳, wakame seaweed, and kelp are also used at least the same as the finely divided grains or pulverized into particles.

1-1. Nutrition ingredient selection (S1_1) and micronization process (S1_2)

In the present invention, including dried seaweeds such as shellfish, kelp, seaweed, green onion, etc., dried cereal grains such as barley, sorghum, wheat, brown rice, millet, soybean, crude, red beans, soybeans with moisture of 5% or less to prepare the powdered do. The nutrients are powdered to a size smaller than the particles of the rice micronized in the rice micronized process.

As described in the preliminary cooking and kneading process below, these ingredients are intended to be encapsulated in the rice particles.

2. Aging process (S2).

The present invention further further aged 2 to 3 days when the ambient temperature is lower than 10 ℃ or higher than minus 10 ℃, 1 to 2 days at 10 to 40 ℃. Aging means that the surface becomes instantaneously high temperature during strong collision between strong particles through the micronization process, and in part, volume expansion or denaturation occurs due to internal moisture, and the surrounding air is trapped inside the particle or volume expansion occurs. It is expected. Therefore, a significant gap between particles caused by various causes such as expansion and surface denaturation induced stabilization of the expanded particles through the aging process, and the absorbed air naturally induced to escape.

3. Mixing process (S3)

Combine the micronized rice and nutritional ingredients prepared in this way. In the present invention, the mixer was blended for 5 to 10 minutes while rotating the stirring fan at a low speed of 50 to 60 RPM. It is for suppressing thermal expansion and denaturation between particles which can occur at the time of blending as much as possible.

The nutritional component used in the present invention means that the algae, seaweeds such as seaweed, kelp, seaweed, crude grains, sorghum, barley, soybean and brown rice such as brown rice are micronized through the above-mentioned micronization process.

Grains or algae are blended with 2-3% by weight of rice. When the amount of grains and seaweeds added is less than 2%, it is difficult to achieve the purpose of the desired functional beauty, and when more than 3% is added, especially the seaweeds give off the odor and flavor peculiar to these seaweeds, thereby lowering the diet. .

4. Preliminary increase and kneading process (S4)

When the formulation was sufficiently mixed with nutrients and rice, the steam of 70 ~ 80 ℃ was supplied to form a partial increase of the mixture.

Disperse and supply 3 to 5% by weight of water based on total weight. The finely divided rice is denatured by heat by the supply of steam and water, and adheres to the finely divided rice powder, which is based on nutrients, as a viscous inside. In particular, in the present invention, the nutrients are encapsulated inside the viscous luxury rice powder. This kind of inclusive 톳, kelp. It maintains a stable structure such that seaweed such as seaweed does not separate from rice particles during cooking. In addition to algae, viscous rice and other grains such as brown rice, barley, millet, and soybeans and mushrooms are also strongly contained in the rice particles to maintain a stable structure.

In the present invention, the degree of dough was kneaded to a lumped state not to be disturbed while being agglomerated.

5. Extrusion process (S5).

This preluxed one was extruded while controlling the temperature around the extruder in four stages.

More specifically, when the powder to be kneaded by the extrusion screw is supplied to the center, the primary barrel is maintained at 65 to 75 ° C., the secondary barrel is 65 to 75 ° C., the third barrel is 110 to 130 ° C., and the final fourth barrel is 85 to Extruded while maintaining at 95 ℃.

6. Molding cutting process (S6).

The powder extruded through the extrusion process is extruded continuously through the die at the end while being tightly organized by a high pressure screw. As soon as extrusion is performed, the cutter is cut into lengths, and the cut moldings are immediately transferred to a cold air dryer for cold air drying.

7. Dry Aging Process (S7)

After being cut into the desired shape, the molded product was dried by multistage temperature control.

More specifically, the extrusion molding is dried for 10 to 20 minutes while giving continuous temperature changes to the first 90 ~ 95 ℃, the second 94 ~ 96 ℃, the third 80 ~ 90 ℃. In this drying process, since the surface of the molded product extruded at a high pressure is in a state of viscous strength which is not yet strong, it is initially dried at 90 to 95 ° C. to remove the viscous property of the surface, and then slightly heated to allow evaporation of moisture inside. Heated to 94-96 ° C. and dried. Subsequently, the temperature is lowered to 80-90 ° C. to induce uniform moisture evaporation inside and outside.

When the high temperature drying process is completed in this way, by cold air drying for 5 to 10 minutes at a low temperature of 10 ~ 13 ℃ to obtain the final target.

Production Example 1 (manufactured by Kashima rice)

100 kg of Jeonnam Haenamsanji rice was dried with a moisture content of 10% or less.

The prepared rice was placed in a vortex pulverization tank, and vortexed for 20 minutes by feeding at a rate of 100 liters / sec of vortex air supply rate. During the treatment, a water cooling jacket was installed on the outer circumference of the vortex mill to circulate the cooling water around the vortex mill to maintain the internal temperature at 70 to 80 ° C.

After the vortex pulverization treatment, the pulverized powder is removed from the particle size of 2 to 80 μm by a filter, the foreign material of metal or other non-metallic minerals is removed, and then transferred to a aging tank and loaded for 2 days at a temperature of 20 ° C. for internal aging. The actual photo of the micronized sample is shown in Table 1 below.

Undifferentiated Rice Undifferentiated kelp and green powder

Aging was completed and 2 kg of kelp powder mesh was blended and homogeneously mixed for 8 minutes at a speed of 50 rpm.

The homogeneously mixed mixture was kneaded by a mixer while supplying water vapor having a temperature of 80 ° C. at a rate of 40 to 45 ml per second but having a final feed amount of 4 kg or less, and preliminary steam kneading.

The pre-cooked dough is fed to the extruder through a rotating extrusion screw by a twin shaft. The extruder installed warm barrel 1 (65 ~ 75 ℃) barrel 2 (65 ~ 75 ℃) barrel 3 (110 ~ 130 ℃) barrel 4 (85 ~ 95 ℃) on the outer periphery. Transferred. In the extrusion die, a plurality of discharge holes are formed, and alpha is formed at high pressure and high temperature, and at the same time, a molded body in which the air inside is degassed is discharged. The moment the extrudate passed through the dice was cut into lengths of 4-6 mm with a cutter having 645-670 rpm.

The cut extruded product is dried while blowing the warm air giving the temperature change of the first 90 ~ 95 ℃, the second 94 ~ 96 ℃, the third 80 ~ 90 ℃, and finally 5 to 10 minutes at a low temperature of 10 ~ 13 ℃ Drying made the desired kelp rice. The actual product of kelp rice prepared in this example is shown in the photo below Table 2.

Final object Cooked products (cooked by mixing the seaweed of this embodiment with ordinary rice) Closeup of Kelp Rice

As mentioned above, the kelp rice mixed in the cooked rice does not spread to the surrounding white rice.

Production Example 2 (non-rice production)

톳 rice was prepared in the same manner except using the preparation example 1 and kelp.

Final object Cooked products (mixed with ordinary rice and non-glutinous rice of this embodiment) Closeup of cooked uncooked rice

As mentioned above, the non-glutinous rice mixed in the cooked rice does not spread to the surrounding white rice.

Preparation Example 3 (Green Tea Rice Preparation)

Green tea rice was prepared in the same manner except using Preparation Example 1 and green tea powder.

Final object of this embodiment Cooked products (mixed with ordinary rice and green tea rice of this embodiment) Closeup of cooked green tea rice

As mentioned above, the green tea rice mixed in the cooked rice does not spread to the surrounding white rice.

Preparation Example 4 (Preparation of Shiitake Rice)

Shiitake rice was prepared in the same manner except for using Preparation Example 1 and shiitake mushroom powder.

Final object of this embodiment Cooked products (mixed with ordinary white rice and shiitake rice of the present embodiment) Closeup of cooked shiitake rice

Comparative Test Example 1: Commercial Green Tea Rice

Commercially produced green tea rice is cooked by the same process, and the shape of the cooked rice is shown in the photo below.

Looking at the state of the existing green tea rice after cooking, normal white rice and the originally added green tea rice is not distinguished, in particular, the green tea powder in the green tea rice is spreading stains are also seen phenomenon.

This phenomenon gives consumers a feeling that some of the rice is spoiled during tasting, and in particular, the smeared green tea powder causes unusual odor of green tea, which lowers the texture.

The experiments on the non-glutinous rice, kelp rice, shiitake rice provided by the present invention are commercially available only in the present invention and there is no corresponding product currently on the market. However, if only a simple coating of the powder of 톳, kelp, shiitake, etc. on the surface of the general rice is expected to show the same results as in Comparative Example 1.

S1: undifferentiated process, S2: aging process, S3: blending process, S4: preliminary increase and kneading process, S5: extrusion process, S6: molding cutting process, S7: dry aging process

Claims (8)

Micronization process of micronizing any rice selected from white rice, brown rice or glutinous rice or mixtures thereof,
Aging process of ripening finely divided rice,
A blending process for homogenizing by mixing 2 to 3% by weight of a nutrient composed of any of micronized grains or algae based on the weight of the aged micronized rice,
Preliminary increase and kneading process of kneading the mixture of the blended rice and nutritional ingredients by dispersing the steam of 100 ~ 110 ℃ to contain 3 ~ 5% water based on the total weight;
An extrusion process of extruding a mixture of rice and nutrients treated with steam heating by an extruder,
As a method of producing a functional beauty comprising a cutting drying step of cutting the extruded to a certain length after drying the extruded,
The aging process is aged 2 ~ 3 days when the ambient temperature is lower than 10 ℃ or below -10 ℃, aged 1 ~ 2 days at 10 ~ 40 ℃,
In the micronization process, micronization is performed by feeding rice into a closed grinding tank to induce a collision between rice particles, and then pulverizing by supplying a vortex at a rate of 50-100 liters / second while maintaining the internal temperature of the rice-put grinding mill at 70 to 80 ° C. And finely divided into 2 to 80 μm, but finely divided to have a particle size of 20 μm to 70 μm to 95 ± 5%.
delete delete delete delete delete delete According to claim 1,
Micronized dried one or a mixture of grains such as barley, sorghum, wheat, brown rice, millet, soybeans, crude, red beans, and soybeans, including seaweed, which is composed of seaweed, seaweed, seaweed, and seaweed. A process for producing functional rice, characterized in that it comprises a nutrient component selection (S1_1) and an undifferentiation process (S1_2) which are finely divided into smaller sizes than the finely divided rice particles in the step (S1).

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