KR20020026765A - Method for producing re-formed rice using cereals and functional food materials. - Google Patents

Abstract

PURPOSE: A process for reforming rice using grain and functional food materials is provided, thereby producing the reformed rice having improved functional and physical properties and taste. CONSTITUTION: The process for reforming rice using grain and functional food materials comprises the steps of: mixing 1 to 50% of liquid egg white, 0.5 to 50% of egg white powder, 0.1 to 5% of carrageenan, 0.1 to 5% of agar, 0.1 to 5% of gelatine, 0.1 to 5% of alginate, 0.01 to 5% of DHA, 0.01 to 5% of EPA, 0.01 to 5% of chitosan, and 0.01 to 5% of beta carotene; mixing the mixture with a grain powder; placing the grain mixture on the plate and treating it with a steam for 5 to 60 minutes; inserting the steamed grain mixture into an extruder to reform rice; dipping the reformed rice in a calcium solution; and forming a film on the reformed rice during its drying process.

Description

Manufacturing method of re-formed rice using cereals and functional food materials. {.}

The present invention relates to a method for producing functional reshaped rice. More specifically, the grains are pulverized and mixed, and then the functional food material is added, the grains mixed on the plate are added, α-generated by steam, and extruded, which is rich in nutrition and function and gives the same flavor as rice when ingested. It relates to a method for producing a functional re-molded rice that can have a variety of colors to enhance palatability.

Conventionally, a mixture of rice and cereals mixed with rice can supplement nutritional elements such as essential amino acids, vitamins, minerals, and dietary fiber, which are lacking in rice, thus preventing nutritional deficiency or adult disease caused by eating rice only. It is known. However, cereals and beans have different cooking speeds and cooking inconveniences, and these days they have a problem of avoiding mixing due to the heterogeneity of beans.

This manufacturing method may be rich in nutrients as mixed grains, but due to the difference in cooking speed of grains and soybeans at the time of cooking without considering the optimum mixing ratio of mixed grains, the rice flour passed through the roller-type molding machine after cooking There is a problem to be solved, and as a result, popularization is failing.

Functionally reformed rice with crushed and mixed grains and legumes and added functional food ingredients can provide the nutrients necessary for the human body and prevent adult diseases.

These functions continue to reduce rice consumption and flooding of instant foods, which also promote the consumption of rice by producing functionally reformed rice for the public's health, growing the rice industry, which is the basis of our agriculture, and preparing for the future mineralization of grain. Its purpose is to develop and export functional rice with the effect of obtaining foreign currency by expanding and reproducing by using imported rice.

Since functional re-molded rice is produced by extrusion molding technique, the development of an extruder is essential. In the past, water is added to mixed grain powder and a cotton pad is formed in a plate shape similar to noodle dough. The manufacturing method for manufacturing artificial flavors has been used. In addition, artificial rice, which is a raw material for makgeolli and tempura, using wheat flour has been produced. In addition, the Republic of Korea Patent No. 0137595 has a method for producing mixed grains by extrusion molding by putting a variety of mixed grains and gums, but this method is a problem that the rice is released after cooking, although remolded rice is manufactured.

In the method of manufacturing functional re-molded rice, there is a need for a technique to prevent the re-alpha to be made during extrusion molding and to make the film even if the re-molded rice is not added to the calcium solution in order to achieve a uniform coating.

This is a manufacturing process of functional remolded rice.

Functional re-molded rice production method according to the present invention is a method of grinding the grains and legumes and using a functional food material to produce by α-ization, extrusion molding, drying, milling, packaging. The manufacturing process will be described in detail as follows. (See Figure 1)

1. Select and wash cereals and legumes, grind them in a roller mill, add functional food materials, and stir.

2. Functional food materials to be added to mixed grains include biopolymers such as carrageenan, agar, gelatin alginic acid, and polyunsaturated fatty acids such as DHA and EPA, egg white, beta carotene, and chitosan.

3. After mixing ① and ②, arrange them in a certain amount on the plate and irradiate steam to make α-mixed grain.

4. Put the α-ized mixed grain into the extruder to make grain of rice grain size and dry it.

5. Pour the dried mixed grains into the pot and smooth the surface.

6. Put the mixed mixed grains into the packing machine and pack them by fixed quantity.

The invention will be further embodied by the following examples which are not intended to limit the scope of protection of the invention.

Example 1

White rice, brown rice, wheat, barley, crude, sorghum, soybean, red beans, millet, etc. are carefully selected and crushed using pin mill, respectively, white rice 20%, brown rice 20%, barley 20%, wheat 10%, crude 5%, soybean After mixing 5%, red beans 5%, millet 3%, and other 7% of the mixing ratio of functional food materials such as alginic acid prepared in 1-2% solution and stirred in a blender. The alginic acid 2% solution was added to 20% of the weight of the raw material to be α-formed by steam, and then put into an extrusion molding machine to form a grain of rice. Molded rice was placed in a cold air dryer, dried at 12% moisture, and dried molded rice was milled.

The present invention improves the symbolic properties by adding flavor to re-formed rice containing functional food material and ensures that the rice is not released even after cooking, thereby improving the functionality, symbolic characteristics and physical properties of the re-formed rice. One can provide the effect of remolded rice.

Claims (2)

A method for producing re-molded rice, in which functional food ingredients, such as egg white, carrageenan, agar, alginic acid, gelatin, beta-carotene, DHA, EPA, and chitosan, are mixed with raw material powder to make 10-15% moisture. Egg whites of functional ingredients are added in liquid form in the range of 1-50%, egg white powder in the range of 0.5-50%, carrageenan, agar, gelatin, alginic acid in the range of 0.1-5%, DHA, EPA, chitosan, Beta-carotene is added in the range of 0.01-5% and mixed into the mixed grains, the mixed mixed grains on the plate are cleaned, steam is irradiated for 5 to 60 minutes, and then put into a compression molding machine to form a film in the drying process. Forming method.