KR19990064434A - Treating method for preserving rice and rice thereof - Google Patents

Abstract

The present invention discloses a processing method for long-term preservation of rice and processed rice using the same.

In the present invention, by forming a coating layer made of a water-soluble polymer such as gelatin on the surface of the rice to prevent drying or decomposition of the rice to enable long-term storage, in particular, the rice layer as a stock containing an additive ingredient to supplement the necessary nutrients Balanced eating habits.

Description

Storage processing method of rice and processed rice using it {TREATING METHOD FOR PRESERVING RICE AND RICE THEREOF}

The present invention relates to rice, and more particularly, to a storage processing method for long-term preservation of rice and a method of manufacturing processed rice (加工 米) using the same.

Rice, which is a staple food not only in Korea but also in Asia, has the characteristics of being harvested and stored in a certain harvest season and continuously consumed throughout the year.

However, the harvested and threshed rice grain (R0) is surrounded by thick skin (C1) (C1), which is 15 to 30% of the weight of the rice grain, as shown in FIG. So it will be peeled, the skin (C1) is peeled rice and brown rice, which is difficult to eat directly in the state (종; C2) is covered on the seed milk (M).

Accordingly, the process of removing the outer layers of seed (C2) and seed milk (M) by reprocessing brown rice is a so-called milling process, and the milled rice is polished as shown in FIG. (R1).

However, during this process, most of the protein, lipid, and vitamin-rich snow (E) are removed, and it is present in the outer layer of the milk (M) to remove various enzymes, amino acids, and nutrient-rich layers. there is a problem. If white rice is used as a staple, it causes various diseases of sickness.

As a result, recently, special mills have been used to produce embryos, which mitigate the loss of seaweed, but their use is minimal. Therefore, adequate supplementation of nutrients is not available in Asian diets. You must.

On the other hand, as described above, the rice is stored in the harvester and consumed throughout the year. Therefore, in one crop area, the rice is consumed through a storage period of up to one year until the next shipment of the new rice, and in the case of continuous harvesting, more than several years. The old rice is also consumed.

Thus, the old rice is bad because the taste of the rice to avoid consumption, Figure 2 shows the cause. The aging process of old rice can be divided into drying process in which water (H ₂ O) is discharged and decomposition process by reaction with oxygen (O ₂ ).

First, the rice is dried for a long time, and the grains of the grain become hardened. Then, the absorption rate decreases and the expansion volume increases during cooking. do.

On the other hand, the decomposition process occurs because the rice itself is a seed of the plant because it has an enzyme for respiration, and lipids, proteins and starch contained in the rice are chemically degraded by the enzyme.

The cause of the old rice in this group is that free fatty acids are formed by the decomposition of lipids, and these free fatty acids are again rancid, that is, oxidatively decomposed to form pentanal and hexanal. By penetrating into the starch molecules and inhibiting their gelatinization and expansion, the problem of gastric drying is further exacerbated.

By the way, decomposition is a kind of respiratory action so that the higher the ambient temperature and humidity is more active, and occurs more severely in white rice (R1) than rice or brown rice.

Accordingly, in the conventional long-term storage of rice, but stored in the state of rice (R0) or brown rice, rice (R0) is almost twice the volume of the rice compared to rice, its storage is difficult, brown rice compared to white rice (R1) Degradation rate is low, but aging also occurs, and the longer the storage period, the more difficult the cutting process.

Accordingly, conventionally, a method of storing rice at a low temperature state as shown in FIG. 3 (A) or storing in a CO ₂ atmosphere as shown in FIG.

However, both methods have a lot of problems in general applications because they require large-capacity storage facilities or sealed containers.

In view of such a conventional problem, an object of the present invention is to provide a storage processing method of rice to enable long-term storage by a general storage method without a large storage facility.

Another object of the present invention is to provide a processed rice that can be stored for a long time by such a method, and more preferably to compensate for the nutrient deficiency of rice.

1 (A) and (B) is a cross-sectional view showing a conductive process of rice,

2 is a cross-sectional view illustrating the aging of rice;

3 (A) and (B) is a conceptual diagram showing a conventional rice preservation method,

Figure 4 is a partially enlarged cross-sectional view showing the configuration of the processed rice by the present invention processing method

5 (A) to (B) are schematic views showing a general method of forming a coating layer, (C) is a schematic diagram illustrating the problem,

6 is a schematic view showing a method of forming a coating layer according to the present invention;

7 (A) to (D) are partially enlarged cross-sectional views showing the configuration of various processed beauty products implemented by the present invention.

Explanation of symbols on the main parts of the drawings

R: Rice 1: Processed rice

2: coating layer 3: protective layer

N: nozzle Q: dispersion solution (in the coating layer)

The processing method to achieve the first object of the present invention is to form a water-soluble polymer film layer on the surface of the rice.

This prevents the release of water from the rice and, conversely, oxygen from outside air cannot come into contact with the rice, preventing drying and decomposition of the rice, thereby enabling long-term storage without changing its flavor.

On the other hand, the processed rice using this method is characterized in that it comprises an additive material for forming a coating layer for the purpose of simple storage, or supplementing nutrients in forming the coating layer.

This will not only allow long-term storage of the rice, but also make up for the scarcity of nutrients in staple rice.

Such specific features and advantages of the present invention will become more apparent from the following description of the preferred embodiments with reference to the accompanying drawings.

In Fig. 4, the processed rice 1 according to the present invention has a film layer 2 formed of a thin thin film of a water-soluble polymer on the surface of the rice R.

This coating layer (2) is water-soluble in order not to inhibit the cooking of the (R) when cooking with the processed rice (1), and because the human body has to eat, more preferably consists of a natural polymer.

Gelatin may be used as the most suitable polymer material for this purpose, and polymer resin such as natural rubber may be used if necessary, but gelatin is most suitable to prevent deterioration of flavor during cooking.

On the other hand, in order to prevent the appearance deterioration of the processed rice 1 by the formation of the coating layer 2, a trace amount of a polishing agent may be added, and this wax is most preferably natural wax such as beeswax.

According to such a structure, even if the processed rice 1 is left at room temperature for a long time, water in the rice R is released to the outside by the coating layer 2, or oxygen in the air contacts the rice R to decompose it. Since there is no problem, long-term stable storage is possible.

On the other hand, since the coating layer (2) formed on the surface of the rice (R) at the time of cooking is a natural polymer, there is no problem in edible at all, in particular gelatin and the like because the starch of the same polymer starch does not affect the flavor of the rice. In addition, a small amount of natural wax such as beeswax added for the gloss of processed rice (1) adds a gloss to the finished rice, and even rice that has been stored for a long time enables the same appearance as new rice.

5 shows the applicability of the conventional method among the processing methods for forming such a coating layer (2).

First, FIG. 5 (A) shows a dispersion solution (Q) by dispersing a polymer material such as gelatin to form the coating layer 2 in a solvent such as water or alcohol, and immersing rice (R) in the dispersion solution (Q) ( V) drying after drying.

Meanwhile, the method of FIG. 5B is a method of spraying the dispersion solution Q on a rice R with a nozzle N and then drying.

However, according to the experiments of the present inventors, it has been found that such general methods cause rice R agglomeration or crushing such as crushing as shown in FIG. 5 (C).

Because of this, rice (R) is the main ingredient is composed of starch, even without heating, the surface layer is gelatinous, that is, glued to each other by the water alone (加 水), the dryness is relatively high, hard rice (R This is because cracks are generated due to inhomogeneous penetration of moisture into the).

As a result, the inventors envisioned the same method as in Fig. 6, and in practical trial production, there was little agglomeration or crushing, and thus the yield was nearly 100%.

In this method, the dispersion solution (Q) is introduced through a nozzle (N) installed at the center of the drum (D) while the rice (R) is introduced into the rotating drum (D) to keep the rice (R) flowing. By spraying, hot air (, 風) is injected to intersect the drum (D).

In order to form such a cross flow of hot air (H), the drum (D) is configured in a mesh (mesh), and rotates in a closed jacket (not shown), the hot air (H) in the closed jacket It will form a cross flow.

As a result, the rice R is coated with the dispersion solution Q in a state where the particles are separated from each other by the flow and hot air H, and drying is performed by the hot air H at the same time as the coating. The coating layer 2 can be formed without a problem of deterioration.

In such a method, the thickness of the coating layer 2 becomes a function of the processing time in the drum D of the rice R and becomes a function of the processing time, and is determined according to the increase of the processing time. That is, in the case of storage and storage of bales such as general rice storage, a relatively thick thickness is required, and in the case of silo storage or sealed packaging where temperature and atmosphere are maintained, a thin film layer 2 may be sufficient. However, the general thickness of the coating layer 2 will be on the order of tens of micrometers.

However, since the coating layer 2 adheres to the surface of the rice R, the coating layer 2 can be used for the composition of the processed rice 1 supplemented with nutrients deficient in the rice R depending on the composition of the dispersion Q. .

Such additives may use essential vitamins, calcium, DHA, etc. necessary for the growth of the human body, and in particular, in Asian countries, fragrance ingredients such as ginseng or medicine may be used.

According to the consideration of the present inventors, the processed rice (1) having a particular meaning is that processed rice containing ginseng as an additive ingredient, that is, ginseng rice, and calcium-reinforced processed rice and the like have important commercial properties.

Fig. 7 shows various configurations of the processed rice 1 containing such additive ingredients.

First, in FIG. 7 (A), the coating layer 2 on the surface of the rice R becomes the same as the structure of FIG. 4 by dissolving the additive component in the dispersion solution Q itself. For this purpose, the additive component is preferably formed in a liquid phase, for example, ginseng extract in the case of ginseng, calcium is added to the dispersion solution (Q) in the form of aqueous calcium solution.

On the other hand, the configuration of Figure 7 (B) is an added ingredient is added to the dispersion solution (Q) in the powder state, for example, ginseng powder in the case of ginseng, calcium salt in the form of powder of calcium salt dispersion solution (Q) Is added to. In this case, however, excessive particle size (粒 經) of the powder will affect the uniform injection of the nozzle (N) will need to be considered properly.

However, in the configuration of FIG. 7C, after the thin film layer 2 is formed on the surface of the rice R, the granular additive G is adhered by using the film layer 2 as a fixing agent. It is a configuration. At this time, the additive ingredient (G) may be composed of a ground chip (chip) of ginseng or a ground chip of food with a high calcium content. In order to implement such a method, the configuration of the nozzle N in the method of FIG. 6 or the use of a separate powder injection method is required.

On the other hand, in the method of FIG. 7D, when the granular additive component G is attached on the coating layer 2 as shown in FIG. 3) It is the structure which coat | covered, Preferably this protective layer 3 can be comprised with the same composition as the film layer 2.

The processed rice 1 thus constructed is stored without long-term aging under the same storage conditions as general rice R, and the flavor thereof does not decrease, but more preferably, it is preferably packaged and stored in a sealed container or the like.

In particular, when ginseng is added, saponin, which is a main component of ginseng, has volatility, and thus, fragrance or medicinal effect may be reduced in the exposed state, and thus, sealing packaging is more preferable, and suitable flavor or sweetener may be added to prevent deterioration of flavor. have.

As described above, the present invention not only enables long-term storage without aging of the rice, but also can produce a processed rice that can be supplemented with nutrients insufficient in the rice by using the same method, which has a great effect on promoting and balancing Asian diets. There is.

Claims (7)

In the processing method for long-term storage of rice, Storage processing method of rice, characterized in that to form a coating layer of water-soluble polymer on the surface of the rice. The method of claim 1, And the coating layer is formed by coating the dispersion solution of the water-soluble polymer on the surface of the rice. The method of claim 2, And coating the dispersion solution by spraying the dispersion solution on the rice in a state in which the rice flows in a cross flow of hot air. In processed rice which processed rice, Storage processing method of rice, characterized in that the coating layer of water-soluble polymer is formed on the surface of the rice. The method of claim 4, wherein Storage processing method of rice, characterized in that the coating layer comprises an additive ingredient for supplementing the nutrients to the rice. The method of claim 5, Storage method of rice, characterized in that the added ingredient is an extract, powder or ground chips of ginseng. The method of claim 5, Storage method of rice, characterized in that the additive ingredient is calcium or calcium salt, or powder or crushed chips of calcium-containing food.