KR20040003746A - Method for producing artificial rice - Google Patents

Abstract

PURPOSE: A method for manufacturing artificial rice by grinding grain such as unpolished rice, glutinous rice, barley, wheat, millet and sorghum and beans and then mixing with a binding agent and a natural coloring agent is provided. The manufactured artificial rice has excellent flavor and mouth feeling and various colors. CONSTITUTION: Grain such as unpolished rice, glutinous rice, barley, wheat, millet and sorghum and beans is ground into a size of 70mesh or less and blended with a binding agent and a natural coloring agent. Then, 70 to 80% by weight of the mixture and 20 to 30% by weight of water are extruded at 50 to 60deg.C from an extruder and then dried for 5 to 12hr at 20 to 30deg.C to give a extruded product having a moisture content of 9 to 13%.

Description

Artificial seasoning method {METHOD FOR PRODUCING ARTIFICIAL RICE}

The present invention relates to a method for manufacturing artificial rice, and more particularly, to a method for manufacturing artificial rice, which is obtained by pulverizing and mixing various grains including cereals and legumes, and then forming the same shape as general rice.

In order to supplement nutrients such as essential amino acids, vitamins, minerals and dietary fiber lacking in rice from the old, a lot of mixed foods have been ingested by mixing grains and soybeans in rice. In other words, the mixture is to prevent malnutrition or adult diseases that can occur when eating only rice. However, the mixing speed of rice when mixing with cereals and bean curds in rice for mixing, and the speed of cooking of various grains and legumes is different, so it is inconvenient to cook after mixing certain ingredients during cooking. Due to the heterogeneity of beans and grains, there are a number of problems, such as avoiding mixing.

In order to solve the above problems, conventionally mixed and crushed grains in rice, and then added water to the mixed grain powder to form a cotton pad in the form of a plate similar to noodles dough passed through a roller-type molding machine with a rice-shaped hole on the surface It has been used to produce the artificial flavor by granulating the granules to the size of the compaction or granulation using a granulator.

The artificial rice prepared by the conventional manufacturing method retains the flavor of the grain component, which is the raw material of the artificial rice, and may provide some nutritional balance, but is prepared without considering the proper molding temperature of the grain and the moisture content of the artificial rice. After texture is poor compared to rice, the palatability is reduced due to the dark color of the grain, the shape of the artificial rice is slightly different from the shape of the rice has a problem that the taste is not widely used apart from the rice when eaten.

The present invention is to solve the problems of the conventional artificial beauty is excellent in texture, has a good taste according to a variety of colors, it is an object to provide an artificial rice manufacturing method that can feel the same texture as rice by molding in the same shape as rice.

The artificial rice production method of the present invention for achieving the above object is a grinding step of grinding grains and legumes, a mixing step of adding a binder and natural pigment to the ground grains and legumes and mixing, the mixture and water produced in the mixing step After the injection into the extrusion molding machine comprises a molding step for extrusion molding, a drying step for drying the molded product produced in the molding step, a milling step for milling the dried molding.

1 is a process chart showing the artificial seaweed manufacturing process of the present invention.

Hereinafter, the method of manufacturing artificial flavor of the present invention will be described in detail.

1 is a manufacturing process diagram of artificial flavor of the present invention.

Artificial artificial method of the present invention, as shown in Figure 1, the grinding step of grinding grains and legumes to a size of less than 70 mesh, the mixing step of adding a binder and a natural pigment to the pulverized grains and legumes, mixing, 70 to 80% by weight of the mixture produced in the mixing process and 20 to 30% by weight of water is added to the extrusion molding machine and the extrusion process is formed by cutting the extrudate with a rotary knife while extruding at a molding temperature of 50 to 60 ℃, the molding process Drying process for drying the molded product produced in the, and a milling process for turning the dried molded product into a potter.

In the crushing process, grains are used as cereals such as brown rice, rice, barley, wheat, crude, sorghum, and soybeans such as beans and red beans. The grinder mainly uses a pin mill to grind the grains and legumes up to 70 mesh or less into powder.

In the mixing step, the mixing ratio of the grains and legume powder is 60% by weight or less brown rice, 10% by weight glutinous rice, 50% by weight barley, 30% by weight wheat, 5 weight by weight for the nutritional value and nutritional balance of artificial rice. It is preferable to mix the blending ratio in an amount of up to 5% by weight of sorghum, up to 5% by weight of sorghum, up to 30% by weight of beans, and up to 10% by weight of red beans so that the total mixing ratio is 100% by weight.

In addition, the binder is to increase the binding power of the pulverized grain and legume powder to give the same texture as rice, corn starch, potato starch or tapioca starch alone or mixed with respect to 100% by weight of the grain and legume powder It is preferred to use up to 10% by weight of powder, up to 9% by weight of active gluten and up to 1% by weight of gums. The gums are carrageenan, agar, alginate, guar gum, gum aravic, rocust bean gum, xanthan gum. , Pectin or carboxymethyl cellulose (abbreviated as 'CMC') is used.

In addition, in order to improve the somewhat dark color of the grains and legumes powder and to diversify the color to increase the degree of preference, natural pigments such as red, yellow, green, blue, purple, or brown are used alone or mixed. It is preferable to add 0.01 to 0.3 weight% with respect to 100 weight% of cereals and legume powder.

In addition, depending on the function, calcium and other nutrients can be added to the grains and beans powder.

In the molding process, 70 to 80% by weight of the mixture produced in the mixing process and 20 to 30% by weight of water are introduced into an extrusion molding machine and extruded. When the added water is less than 20% by weight, the grains and the bean powder may not be properly bound. If the amount is more than 30% by weight, the drying time after extrusion is long, and the binding strength after drying is rather low. At this time, it is preferable to use an extrusion molding machine at an injection speed of 320 to 380 g / min and a screw rotation speed of 200 to 300 rpm to maintain the molding temperature at 50 to 60 ° C. in order to suppress swelling of the molding during molding. This is because if the molding temperature is less than 50 ℃, the sterilizing power of the molded product is lowered, and if it exceeds 60 ℃, the nutrition of the molded product may be destroyed. In addition, it is preferable to use a 5 x 0.8 mm die hole at the discharge port of the extruder to form a grain of rice by maintaining the gap between the rotary blade and the discharge port at 0.05 to 0.5 mm at a cutting speed rotation speed of 500 to 1800 rpm. Do.

In the drying process, the molded product is naturally dried or hot-air-dried to prepare artificial rice so that the dry moisture content of the molding product produced from the molding process is 9 to 12% by weight. The moisture content is a moisture content that can provide the same texture in the taste and texture by giving the same texture as the rice when eating. In the drying condition that satisfies the moisture content, the molded product is preferably dried at 20 to 30 ° C. for 5 to 12 hours.

The milling process is intended to soften the surface of the dried artificial seasoning to feel the same texture as rice when cooked and incubated for 1 to 3 minutes using a milling machine.

Hereinafter, the manufacturing method of artificial flavor of the present invention will be described in detail with reference to Examples. However, these examples are merely illustrative of the present invention, the present invention is not limited thereto.

Example 1

1) Brown rice, glutinous rice, barley, wheat, crude, sorghum, soybeans and red beans were selected and pulverized to 70 mesh or less using a pin mill to make powder.

2) 30% by weight of brown rice, 10% by weight of glutinous rice, 20% by weight of barley, 20% by weight of wheat, 5% by weight of crude, 5% by weight of sorghum, 7% by weight of beans and 3% by weight of red beans To 100% by weight of the grains and legume powder, 8% by weight of corn starch, 5% by weight of active gluten and 1% by weight of CMC were added, and the mixture was stirred for 4 minutes using a Hobart mixer.

3) 75% by weight of the mixture and 25% by weight of water were introduced into a twin screw extruder (FESTINA FX40, Male, Korea) at a feed rate of 350 g / min, and a screw speed of 250 rpm and a barrel temperature of 55 ° C. were 5 × 0.8. The extrudate was cut | disconnected using the rotary knife of 1800 rpm rotational speed, making extrusion into a rectangular discharge hole of mm. At this time, the gap between the rotary blade and the discharge port was maintained at 0.05 mm and molded.

4) The molded product was dried in a dryer at about 25 ° C. for 12 hours, and then coated with a milling machine for about 2 minutes to prepare artificial rice.

Example 2

In the same manner as in Example 1, artificial flavors were prepared by adding a small amount of natural pigments of red, yellow, green, blue, purple and brown colors which are commonly used in the grains and beans powder.

Comparative Example 1

Rice and brown rice, glutinous rice, barley, wheat, crude, sorghum, soybean, and red beans are mixed and crushed. Then, 75% by weight of crushed grains and soybean powder is added to 25% by weight of water and kneaded to make noodles similar to noodles dough After forming, and passed through a roller-type molding machine having a rice-shaped hole on the surface, it was dried for 12 hours to prepare artificial rice of the size of the rolling.

Experimental Example 1

The artificial rice prepared in Examples 1 to 2 was cooked using a conventional cooking method, and then the sensory test was performed on the appearance, aroma, texture, taste, and overall acceptability. The sensory test was carried out using a 9-point scoring method with a total of 30 people, and the results compared with the case of general beauty are shown in Table 1 below.

division Exterior incense Organization flavor Comprehensive Preference Example 1 8.2 8.0 8.2 8.7 8.5 Example 2 8.4 8.1 8.2 8.6 8.6 Comparative Example 1 6.0 6.2 6.2 6.7 6.5

As shown in Table 1, the artificial flavor prepared according to the manufacturing method of the present invention was superior in appearance, aroma, texture, and taste was improved as compared to the artificial flavor of Comparative Example 1.

The compression molding temperature of artificial rice was changed as follows.

Example 3

In the same manner as in Example 1, while maintaining the barrel temperature of the compression molding machine at 40 to 50 ℃ to form a dough mixture of the grain and legume powder dough was prepared.

Example 4

In the same manner as in Example 1, while maintaining the barrel temperature of the compression molding machine at 60 to 70 ℃ to prepare a artificial mixture by molding the dough mixture of the grains and legume powder.

Experimental Example 2

The sensory test of the artificial rice prepared in Example 1, Examples 3 to 4 was carried out. The sensory test was carried out using a sensory test of the nine-point scoring method in a total of 30 people in the same manner as Experimental Example 1, the results are shown in Table 2 below.

division Molding temperature Exterior incense Organization flavor Comprehensive Preference Example 1 50 to 60 ° C 8.2 8.0 8.2 8.7 8.5 Example 3 40 to 50 ° C 8.5 7.3 8.4 8.0 9.0 Example 4 60 to 70 ° C 6.2 6.0 6.4 6.5 6.8

As shown in Table 2, the artificial rice prepared according to the manufacturing method of the present invention, the artificial rice prepared at a molding temperature of 50 to 60 ℃ of Example 1 appearance, aroma of rice when cooked than the artificial rice prepared in other molding temperature section It was found to be excellent in texture, taste, etc.

The drying time of artificial rice was changed and it was performed as follows.

Example 5

In the same manner as in Example 1, the molded article was manufactured by using an extrusion molding machine to dry the molded article for about 20 hours in a dryer of about 25 ℃ to prepare an artificial rice.

Example 6

In the same manner as in Example 1, the molded product was dried by using an extrusion molding machine in a dryer at about 25 ℃ for about 15 hours to prepare artificial rice.

Example 7

In the same manner as in Example 1, the molded product was dried using an extrusion molding machine in a dryer of about 25 ℃ for about 5 hours to prepare artificial flavor.

Experimental Example 3

The sensory test of the artificial flavor prepared in Example 1, Example 5 to Example 7 was carried out. The sensory test was carried out using a sensory test of the nine-point scoring method in a total of 30 people in the same way as Experimental Example 1, the results are shown in Table 3 below.

division Drying time (25 degrees Celsius) Dry moisture content Exterior incense Organization flavor Comprehensive Preference Example 1 12 hours 9 to 11% by weight 8.2 8.0 8.2 8.7 8.5 Example 5 About 20 hours 5 to 7% by weight 7.7 7.3 7.6 7.4 7.6 Example 6 About 15 hours 7 to 9 wt% 8.1 7.6 7.9 7.6 8.0 Example 7 About 5 hours 11 to 13 wt% 8.2 7.6 8.0 8.6 8.0

As shown in Table 3, the artificial rice prepared according to the manufacturing method of the present invention is dried artificial seaweed dried for 5 to 12 hours (dry moisture content of 9 to 13% by weight) of Examples 1 and 7 another time When eating more rice, the appearance, aroma, texture, taste, etc. were excellent.

The artificial rice prepared according to the present invention is prepared using grains and soybeans such as brown rice, red rice, barley, wheat, crude, sorghum, soybean, red beans, etc. It gives the same texture as the texture of the rice, it can also represent a variety of colors has the effect of improving the taste.

Claims (3)

Grinding step of grinding grains and legumes to a size of 70 mesh or less; A mixing step of adding a binder and natural pigment to the pulverized grains and beans; A molding process of cutting the extrudate with a rotary knife while inserting 70 to 80 wt% of the mixture produced in the mixing process and 20 to 30 wt% of water into an extrusion molding machine and extruding at a molding temperature of 50 to 60 ° C .; A drying step of drying the molding produced in the molding step; A milling step of milling the dried molding using a mill; Artificial flavor manufacturing method comprising a. The method of claim 1, wherein the drying step comprises the step of drying the molded product at 20 to 30 ° C for 5 to 12 hours. The method of claim 1, wherein the drying step comprises drying the molded article to have a water content of 9 to 13 wt%.