KR20010078948A - Processing method of green wheat for food additives - Google Patents
Processing method of green wheat for food additives Download PDFInfo
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- KR20010078948A KR20010078948A KR1020010028534A KR20010028534A KR20010078948A KR 20010078948 A KR20010078948 A KR 20010078948A KR 1020010028534 A KR1020010028534 A KR 1020010028534A KR 20010028534 A KR20010028534 A KR 20010028534A KR 20010078948 A KR20010078948 A KR 20010078948A
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- wheat
- rice
- green
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- 241000209140 Triticum Species 0.000 title claims abstract description 57
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 57
- 239000002778 food additive Substances 0.000 title 1
- 235000013373 food additive Nutrition 0.000 title 1
- 238000003672 processing method Methods 0.000 title 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims description 10
- 235000013312 flour Nutrition 0.000 claims description 9
- 230000008569 process Effects 0.000 claims description 4
- 244000269722 Thea sinensis Species 0.000 claims description 2
- 241000209094 Oryza Species 0.000 abstract description 23
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 23
- 235000009566 rice Nutrition 0.000 abstract description 23
- 230000005070 ripening Effects 0.000 abstract description 9
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 238000009835 boiling Methods 0.000 abstract description 4
- 238000001035 drying Methods 0.000 abstract description 2
- 239000000843 powder Substances 0.000 abstract description 2
- 238000010025 steaming Methods 0.000 abstract description 2
- 102000004190 Enzymes Human genes 0.000 abstract 1
- 108090000790 Enzymes Proteins 0.000 abstract 1
- 229930002875 chlorophyll Natural products 0.000 abstract 1
- 235000019804 chlorophyll Nutrition 0.000 abstract 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 abstract 1
- 210000005069 ears Anatomy 0.000 abstract 1
- 230000003301 hydrolyzing effect Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 6
- 238000003306 harvesting Methods 0.000 description 6
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 240000005979 Hordeum vulgare Species 0.000 description 3
- 235000007340 Hordeum vulgare Nutrition 0.000 description 3
- 235000008429 bread Nutrition 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 108010025790 chlorophyllase Proteins 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 206010033546 Pallor Diseases 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 229930003799 tocopherol Natural products 0.000 description 2
- 229960001295 tocopherol Drugs 0.000 description 2
- 239000011732 tocopherol Substances 0.000 description 2
- 235000010384 tocopherol Nutrition 0.000 description 2
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 description 2
- 238000004383 yellowing Methods 0.000 description 2
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 1
- 241000447437 Gerreidae Species 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 210000002257 embryonic structure Anatomy 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000021058 soft food Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
Abstract
Description
밀은 완숙기에 도달하면 과피가 갈색으로 변하고 수확한후 건조하여 가공을 거쳐 밀가루를 만들어 식품재료로 사용하는 것이 기존의 이용 방법이다. 본 발명은 밀을 황숙기 직전의 녹색기에 수확하여 곧바로 blanching처리함으로써 엽록소 가수분해효소의 활성을 정지시킨다. 그런 다음 건조시켜 녹색 통밀의 상태로 유통시키고 그 자체를 바로 쌀에 혼합하여 밥을 짓는 재료로 사용하도록 개발한다. 건조 후 밀가루를 만들지 않고 저온 유통된 통밀을 바로 식용하도록 한 것이다. 따라서 녹색의 상태로 된 통밀을 먹는 것이기 때문에 밀쌀로 명칭할 수 있다When the wheat reaches maturity, the skin becomes brown, harvested, dried and processed to make flour and used as a food material. The present invention stops the activity of chlorophyllase by harvesting wheat immediately in the green season immediately before the ripening season and blanching. It is then dried and distributed in the state of green whole wheat, which is then mixed directly with rice and developed for use as a material for making rice. After drying, the wheat flour was edible without eating flour. Therefore, it can be called wheat because it is eating whole wheat in green state.
밀은 대개 밀가루로 가공하여 빵이나 국수 등의 분식으로 먹게된다. 쌀밥을 주식으로 하는 우리 나라 사람들이 매 때마다 밀을 식용하기는 쉽지않다. 따라서 쉽게 쌀밥에 혼식재료로 사용할 수 있도록 밀을 가공처리 하는 기술로 밀을 초록의 색깔이면서 질감이 부드러운 상태로 가공하여 소비자에게 공급하고자 하는 기술이다.Wheat is usually processed into flour and eaten as bread or noodles. It is not easy for people in Korea who use rice as a staple to eat wheat every time. Therefore, it is a technology that processes wheat so that it can be easily used as a blending material for rice. This technology is intended to be supplied to consumers by processing wheat in green color and soft texture.
본 발명은 주로 밀가루로 가공하여 소비자에게 공급되는 밀을 녹색의 밀쌀상태로 제품화하여 유통시켜 식용하는 방법이다. 밀이 황숙기에 도달하기 전인 녹숙기에 밀을 수확하여 녹색 상태로 오랫동안 유지될 수 있는 밀쌀을 가공 생산하는 방법이다. 밀 알의 생육이 개화 후 겉껍질 속에 꽉 차고 손으로 비벼서 물이 터져 나오지 않는 황숙기 직전의 녹숙기를 택하여 수확하고 마르지 많은 상태로 곧바로 100℃의 끓는 물에 30초 내지 120초분간 데치거나 증기로 쪄서 엽록소 분해효소의 활성을 정지시켜 황색화를 방지한다. 즉 짧은 시간 에 걸쳐 blanching을 가하는 것이다. 그 후 충분히 건조시킨 후 탈곡하여 저장하면 푸른 상태가 계속적으로 유지되어 항상 녹색 상태로 유통이 가능하다. 이러한 방법은 일부 가정에서 잡곡을 먹기 위하여 완숙한 통밀을 그대로 쌀에 섞어 밥을 지어먹는 방법을 개선하기 위한 것이다. 또한 본 방법은 옛날 춘궁기에 보리의 일부를 수확하여 풋보리를 먹던 방법을 밀에서 적용하기 위한 방법으로 건강식과 부드러운 음식을 선호하는 현대인들의 미각에 잘 어울리는 식품이다. 완숙기에 밀을 수확하면 반드시 도정과정을 거쳐서 분식으로 이용하여야 하고 도정하지 않고 쌀과 섞어 밥을 지으면 과피가 짙은 갈색을 띄우기 때문에 맛과 미관에서 떨어진다. 그러나 밀을 녹색 상태로 만들어 밥을 지을 경우에는 오히려 같은 방법으로 생산한 녹색보리에 비하여 맛과 부드러운 질감이 좋은 것으로 판명되었다. 또한 황숙기를 지나지 않기 때문에 쌀에 혼합하여 밥을 지을 경우 맛과 향이 우수하고 밥을 지은 후에도 부드럽고 차지며 푸른 상태를 그대로 유지하는 특성이 있다.The present invention is a method of edible by circulating the wheat mainly to be processed into flour and supplied to the consumer in the state of green wheat. It is a method of processing and producing wheat that can be kept green for a long time by harvesting wheat in the ripening season before the wheat reaches the ripening season. After the flowering of wheat, after the flowering, it is filled in the outer shell and rubbed by hand, so that the water is not blown out and picked up the rusted season just before the ripening season and dried in 100% boiling water for 30 seconds to 120 seconds. Steaming stops the activity of chlorophyllase to prevent yellowing. That is to blanch over a short time. After it is sufficiently dried and threshed and stored, the blue state is continuously maintained so that it can always be distributed in the green state. This method is intended to improve the method of making rice by mixing ripe whole wheat with rice to eat grains in some households. In addition, this method is a way to apply the method of harvesting a part of barley to eat green barley in the early spring season in wheat, which is well suited to the taste of modern people who prefer healthy food and soft food. When you harvest wheat during ripening, you must go through the process of cutting and use it as a snack. If you mix rice without making it, the skin becomes dark brown and falls off the taste and aesthetics. However, when the wheat was made green and cooked, it turned out to have a better taste and smooth texture than the green barley produced in the same way. In addition, since it does not pass through the yellow maturity, when it is cooked by mixing rice, the taste and aroma are excellent, and after the rice is cooked, it is soft and fills and maintains the blue state.
밀은 쌀에 비하여 단백질이 많고 특히 배아에는 비타민 E성분인 토코페롤이많아 들어 있는 식품이다. 그러나 우수한 식량작물이면서 거의 전량이 외국에서 수입되기 때문에 농민들이 재배를 기피하고 있어 우리나라에서는 그 생산기반이 거의 와해된지 오래며 아주 소량이 생산되고 있을 뿐이다. 밀은 지금까지 주로 밀가루를 이용한 분식 및 빵의 재료로 사용되어 왔다. 통밀을 사용하는 예는 아주 드물다. 최근 들어 일부 가정에서 고른 영양을 섭취하기 위하여 통밀을 먹는 경우가 있는데 밥을 지었을 때 과피의 갈색과 섬유질 때문에 쌀밥에 비하여 미관과 질감에 있어 떨어지는 단점이 있다. 본 발명은 밀의 이용도를 높이기 위한 기술로 밀을 녹숙기에 수확하여 밀쌀을 녹색의 상태로 유지시킴으로써 맛과 부드러움을 좋게 하여 쌀밥에 섞거나 밀쌀 만으로 밥을 지어먹을 수 있도록 하고자 한다. 또한 녹색의 밀쌀은 과피를 제거하지 않아 밀가루에 비하여 섬유질이 많고 환원당의 비율도 크게 높은 것이 특징이다.Wheat is more protein than rice, and especially embryos contain a lot of vitamin E tocopherol. However, because they are excellent food crops and almost all of them are imported from abroad, farmers have avoided cultivation, so the production base has been deteriorated in our country for a long time and only a very small amount is produced. Wheat has been used as a raw material for bread and bread. Very few examples use whole wheat. Recently, some households eat whole wheat to eat even nutrition. However, when cooked rice, there is a drawback in aesthetics and texture compared to rice because of the brown and fiber of the rind. The present invention is intended to improve the taste and softness by harvesting wheat in a ripening state to maintain the utilization of wheat to improve the taste and softness by keeping the wheat in a green state to be mixed with rice or cooked only rice. In addition, green wheat does not remove the skin, which is characterized by a lot of fiber and a high ratio of reducing sugars compared to wheat flour.
이 발명의 특징은 한번 뜨거운 물에 데쳐냄으로써 밀 알의 과피내에 존재하는 엽록소 가수분해효소의 활성을 화학적 물질을 가하지 않고 정지시킴으로써 황색으로 변하는 과정을 막고 밀의 녹색 상태를 계속적으로 유지시키는 데 있다. 밀을 녹숙기에 수확하여 음지에서 건조시킬 경우에도 밀 알은 황색으로 변하게 된다. 그러나 일단 100℃ 전후의 물이나 수증기에 짧은 시간 가열 즉 blanching을 가하면 녹색이 전혀 변하지 않고 오랫동안 지속될 수 있다. 제품의 생산 과정은 우수한 밀의 품종을 선택하여 밀알이 충실해진 녹숙기 즉 정상적인 수확 2내지 3주전이 최적기이다. 대개 밀의 이삭이 황색으로 변하기 직전에 포장에서 수확하여 이삭 부분을끓는 물에 30초 내지 120초간 데치거나 100℃이상의 수증기에 3분간 쪄낸 다음 50℃의 열풍기에 넣어 곧바로 12시간 내지24시간 음건하여 탈곡한다. 자연 햇빛에 말려도 색깔이 변하지 않으나 약간 삶아진 상태이기 때문에 쉽게 마르지 않으며 완전 건조되지 않으면 겉껍질에서 분리시키기가 다소 어려운 점이 있다. 정선과정을 거친 밀쌀은 저온 유통시키는 것이 좋다. 물에 2-3 시간정도 담근 후 쌀과 혼합하여 밥을 지을 수 있고 볶아서 가루나 밀차 재료로 사용하면 황색기에 수확하여 가공한 통밀에 비하여 맛과 향이 우수한 특징을 갖는다.The characteristic feature of this invention is to stop the chlorophyllase activity present in the skin of wheat grains by boiling it in hot water once, without adding chemical substances, thereby preventing the yellowing process and maintaining the green state of wheat. Even when the wheat is harvested in a ripening season and dried in the shade, the wheat turns yellow. However, once a short time heating or blanching is applied to water or steam around 100 ° C, the green color can be maintained for a long time without any change. The production process of the product is the best ripening season 2 to 3 weeks before harvesting, which means that the wheat grains are enriched by selecting excellent wheat varieties. Usually, the ear of wheat is harvested from the package just before it turns yellow, and the ear parts are boiled in boiling water for 30 seconds to 120 seconds or boiled for 3 minutes in water vapor of 100 ° C or higher, and then placed in a hot air at 50 ° C for 12 to 24 hours in dry shade. do. The color does not change when dried in natural sunlight, but it is slightly boiled, so it does not dry easily, and it is difficult to separate from the outer skin unless it is completely dried. Low-temperature circulation of wheat after selection is recommended. After soaking in water for 2-3 hours, it can be mixed with rice and cooked. When roasted and used as a powder or wheat tea material, it has better taste and aroma than the whole wheat harvested and processed in yellow season.
우리 나라의 경우 밀가루의 소비량은 일인당 년간 쌀의 3분의 1에 해당하는 34kg에 달한다. 그러나 거의 전량이 수입에 의존되고 있는데, 밀가루로 이용되는 것이 음식의 주종을 이루는 것도 우리 나라의 밀생산 기반이 무너진 하나의 원인이라 볼 수 있다. 본 발명은 밀을 분식으로 이용하는 것이 아니고 우리의 주요 식사방법인 쌀에 혼합하여 밥을 지어먹을 수 있도록 개발한 것이다. 밀은 주식인 쌀에 비하여 단백질, 섬유소, 토코페롤 등이 많이 함유된 식품이다. 밀을 쌀밥에 혼식할 수 있도록 밀쌀의 제품을 만들어 시판하면 식생활에서 영양의 균형을 원하는 일반소비자들이 선호하게 될 것이다. 또한 밀은 겨울 작물로써 농약의 사용이 거의 필요 없는 작물이기 때문에 식품안전성이 높은 곡식으로 건강식품으로 호응도가 높을 것으로 예상된다. 이러한 결과는 우리 나라의 밀 생산을 촉진하는데 기폭제가 될 수 있을 것이며 줄어만 가는 식량자급을 증진시키는 데도 크게 기여할 것으로 사료된다.In our country, the consumption of flour is 34 kg, or 1/3 of rice per capita per year. However, almost all of them depend on imports, and the use of flour as the dominant food can be one of the reasons for the collapse of our country's wheat production base. The present invention is not to use wheat as a meal, but to be mixed with rice, which is our main meal method, to develop rice. Wheat is a food containing a lot of protein, fiber, tocopherol, etc., compared to staple rice. Making and selling wheat products so that wheat can be mixed with rice will be preferred by consumers who want to balance nutrition in their diet. In addition, since wheat is a crop that requires little use of pesticides as a winter crop, wheat is expected to have high food safety and be well-received as a health food. These results could be a catalyst for promoting the production of wheat in our country, and it is expected to contribute greatly to increasing the food self-sufficiency.
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| KR1020010028534A KR20010078948A (en) | 2001-05-23 | 2001-05-23 | Processing method of green wheat for food additives |
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| KR (1) | KR20010078948A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101231000B1 (en) * | 2011-03-23 | 2013-02-07 | 충남대학교산학협력단 | Method for processing and mass production of green whole grain |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101231000B1 (en) * | 2011-03-23 | 2013-02-07 | 충남대학교산학협력단 | Method for processing and mass production of green whole grain |
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