KR20040066680A - Rice base mixture flour manufacturing method - Google Patents

Abstract

PURPOSE: A method for manufacturing rice-based mixture flour is provided, thereby simplifying and equalizing physical characteristics of various kinds of rice, so that the usage of the rice can be improved, and various rice foods can be developed. CONSTITUTION: The method for manufacturing rice-based mixture flour comprises the steps of: inserting the rice into a hoper; weighing the rice and transporting the rice to a supplying tank; washing the rice and dipping it in vinegar or pectinase dissolved solution of pH 5.0 to 6.0 for 5-12 hours; washing the rice with water and naturally removing water from the rice; drying the rice in a fluidized bed dryer; pulverizing the dried rice; drying the pulverized rice in the fluidized bed dryer; refining the dried pulverized rice in a cyclone; storing the refined rice; storing and treating the rice flour which is collected in a backfilter from the cyclone; maturing the stored rice flour; mixing the matured rice flour with additives; and packing the rice-based mixture flour.

Description

RICE BASE MIXTURE FLOUR MANUFACTURING METHOD

The present invention relates to a method for producing rice flour mixed powder for processed foods and a manufacturing system thereof.

Conventionally, 10-40% of rice flour has been marketed as a processed food by using flour as a main ingredient in processed foods such as bread, sweets, and noodles using rice, but in the present invention, rice is used by using 80-90% of rice flour. As a manufacturing method of rice flour for processing rice processed foods as main ingredients, processed rice flour manufactured by modifying rice characteristics by applying pre- and post-treatment methods to modify the characteristics of rice to be close to flour characteristics The present invention relates to a method for producing a processed rice flour mixed powder prepared by adding an active material which adds about 5-20% of wheat flour function, and a physical device system for manufacturing the mixed powder.

As a technique using rice, there exist techniques, such as patent publication 1999-70465, patent publication 2001-46241, and patent publication 2002-3741, for example. Patent Publication No. 1999-70465 adds active ingredients such as gluten and gum to form a dough network structure. In 2001-46241, a method of grinding rice is used for washing, soaking, drying and powdering. It is limited to physical processing such as a plurality of post-process iterations. Also, in 1999-70465, a method of preparing a rice cake that does not use wheat flour at all, a method of obtaining fermented products fermented by spawn inoculation by adding growth factors such as lactic acid bacteria by heating with hot water, gelatinization and cooling. Is proposed.

In the prior art and the like, the premise of characterization is determined depending on the purpose of use, and there is a shortage of general-purpose products. In other words, the active subsidiary materials in 1999-70465 can be considered to be applied due to the diversity of rice as a raw material such as the type and hardness of rice, and in 2001-46241, the characteristics of rice are not suitable for modifying the characteristics of rice by physical grinding. There is a simple modified aspect. And 2002-3741 is limited to some processed products in the scope of the present invention, but there is a side only mere reforming for the application of a specific processed food. Therefore, there is a need for a method of manufacturing rice flour and a system for manufacturing the same, which presupposes the universal use of rice-processed foods based on rice as a treatment method for improving the problems of the prior arts.

In the present invention, as a problem for solving the problems described in the prior art, pretreatment for immersing and washing in an aqueous solution such as vinegar and pectin in the process of washing and dipping raw rice After washing the raw rice immersed in the pretreatment process above and after the first drying process to control the water content suitable for fine grinding to maintain the particle size characteristics before and after 30-20㎛ (change to 20-30) The rice flour mixture of the final product is prepared by the secondary drying process in which the prepared raw rice powder is adjusted to be below the proper water content for the preparation of the mixed powder and by the addition and mixing of active ingredient subsidiary materials which are quantitatively added to prepare the mixed powder. A method of manufacturing rice flour and apparatus for manufacturing the same, wherein the wastewater recycling process and the water content control drying system generated in the treatment process are fluidized bed drying treatment systems. Provide the system.

1 is a work flow diagram of a rice flour mixed powder production system for manufacturing a processed rice flour mixed powder;

2 is a flowchart of a system for treating wastewater generated in a rice flour mixed meal production system for preparing a processed rice flour mixed meal;

3 is a comparative graph showing the particle size by freezing grinding,

4 is a graph showing the particle size according to the present invention;

5 is a SEM comparison picture by crushing crushing,

6 is a SEM photograph according to the present invention;

7 is an enlarged comparison photograph of the present invention.

Hereinafter, the configuration and operation of the present invention will be described in detail.

(Example)

A description with reference to FIG. For the target raw rice for the manufacture of rice flour ① After the raw rice is put into the hopper, ② The raw rice weighed by the fixed-quantity feeding device is transferred to the ③ feeding tank, and then, ④ goes through the first semi-process. ④ In the 1st semi-process, remove the foreign matters and floating materials such as insects and wash them additionally 2-3 times in a row and float or settle the dust or floating foreign matters attached to the surface of raw rice during the process of cutting and long-term storage. Kick out the steaming rice. At this time, the temperature of the washing water may be a normal room temperature, specifically, lukewarm water of about 20-40 degrees Celsius (with missing letters).

Subsequently, after adjusting the pH to 5.0-6.0 in immersion water added by dissolving vinegar and pectin enzyme prepared in advance for the immersion process, the first semi-immersed within 5-20 hours. The vinegar is a commercially available vinegar as an enzyme to be added, and vinegars such as apples, brown rice, persimmons, and tangerines can be used. The amount of vinegar added is approximately 5-liter based on 30 liters of water. It is recommended to add in the range of 10g. Usually, in the case of vinegar, the additive weighing varies depending on the acidity of the product shipped from the raw stock solution, but it is appropriate if the content is determined at about pH 5.5-6.0. In addition, pectin is shipped in various product categories depending on the use, and if the use is for baking, juice, liquor, etc. The amount of pectin added is usually according to the manufacturer's specifications, but about 10-20 g is appropriate based on 30 liters of water. The immersion time should be about 5-12 hours, and the water temperature of the immersion water should be treated at room temperature or lukewarm temperature of about 10-30 degrees Celsius. In the process of immersion process, ④ 1st fine raw rice is softened by the addition of enzyme such as pectin and vinegar, and soaked to improve the hardness of rice.

In general, rice has a natural moisture content of 10-16%. However, since the mill has a water content of about 10%, the hardness is hard, and the fine powder by grinding is easy. On the other hand, since rice is more difficult to obtain a uniform fine powder than wheat, in the prior art, the hydrothermal treatment by steam or the precipitation, separation, concentration, etc., by wet grinding or the like, or the same process as the cyclic repetitive treatment. Through this, rice flour suitable for the intended use was obtained. Furthermore, in the grinding process, nutrients may be destroyed by shearing of particles depending on the generation of frictional heat in the grinder and the wing structure in the grinding separation process, depending on the type of grinder and the mechanism of the grinder. As it is known, since rice is known to have color change and nutrient destruction at 45 degrees Celsius or more, the reforming pretreatment process for reducing the hardness of the raw rice conflicting with the grinding mechanism is very important. It is better to choose a machine that keeps around 30 degrees. Therefore, the feature of the present invention is characterized in that it is immersed in dissolution immersion water such as vinegar and pectin for 5-12 hours to reduce the hardness of the rice.

Raw rice, which has passed through the above ⑤ dipping process, proceeds to the ⑥ second semi-treatment process. ⑥ The second semi-treated water temperature can be about 1-2 times between 10-30 degrees Celsius. In this process, the raw rice is soaked and the volume expands, and softening is carried out by the enzyme penetrated during the immersion process with 40-50% moisture. Subsequently, the secondary semi-prepared rice is transferred to a plastic colander of the net in a small amount or into a container capable of gravity dehydration. However, before the grinding machine is put into place, dry milling of raw rice is required at the proper water content for the application of the grinder. ⑧ First dry in the fluidized bed dryer, dehydrate to around 15-25% of the water content, and then transfer to the grinding machine for grinding.

The pulverized rice has an appropriate particle size of 20-30 占 퐉, which is separated from the separator and transferred to the cyclone to be purified and stored in the fine powder collection tank. At this time, the recovered rice powder which has been purified by the cyclone and passed through the bag filter is fed back to the fine powder collection tank and stored together, and the residue is discharged into the atmosphere through the exhaust fan. Subsequently, the rice powder stored in the fine powder collection tank is transferred to the fine powder secondary drying process through a fixed-quantity feeder to manufacture the finished mixed powder. In the second powder drying process of FIG. 1, the residual water content of crushed rice powder is about 12-18%, and the evaporation and dehydration of residual adsorbed water around about 10-12% in order to lower the required water content of the final product to about 6-7%. Is required for secondary drying in a fluidized bed drying furnace to avoid heterogeneous mixing with the subsidiary materials when mixing the subsidiary materials. After completion of the secondary drying, they are subjected to ⑮storage and aging. Carry out at room temperature as The process of ripening (ie oxidation by air contact) is required to maintain an even quality of rice flour. For the preparation of the final rice flour mixed powder of the present invention by admixture of subsidiary ingredients, improve the particle size of the subsidiary ingredients and the mutual mixing performance between different powders, and in particular, if the water content of the refined rice flour in which fermentation properties of the subsidiary ingredients remain, This is because it can directly affect the quality of the mixture. In other words, premature swelling of mixed rice flour products due to mixed clash caused by mixed particle size difference between undistilled raw rice refined rice powder ground powder and adhering entanglement caused by moisture or intergranular adhesion by fermentation with active material. Due to the possibility of disproportionate products due to differences in particle size characteristics between different materials and different materials, the refined rice powder of about 6% of water content before and after the active material is added to the soil is aged by air contact for about 15-20 days. This can improve the taste, color, and odor of mixed flour rice flour. For product shipment as final process The finished product is produced and manufactured by packaging and shipping.

On the other hand, the generated wastewater treatment system of Figure 2 is a washing water generated when washing the raw water in the ④ primary semi-processing process in the mixed rice flour manufacturing process and ④ immersion process weak raw acidic enzyme dissolved water in the immersion process and ⑥ the secondary semi-treatment ⑦ The amount of wastewater generated by gravity dehydration generated during natural dehydration drying is about 10-12kg per 1kg of raw rice. These wastewaters contain phosphorus, nitrogen, and protein-containing colloids (choloids) that contaminate the water quality, making it an environmental sanitation source. Therefore, FIG. 2 is a process of collectively collecting and treating wastewater generated in the above four processes, and is connected to and branched from the treatment system of FIG.

In more detail, the wastewater generated in the four processes ④, ⑤, ⑥, and ⑦ above is collected in a recovery tank where the foreign matter is separated from the screen device and sludge collected, and the wastewater is stored in the raw water tank. The raw water passed through the transfer pump is then adjusted to pH in the neutralization tank in which the coagulant and the neutralizing agent are dissolved, and the precipitate is solid-liquid separated in the first settling tank, and the slurry is recovered from the slurry tank by the recovery pump. After being agitated in the aeration tank supplied and sterilized in a sterilization tank to which a sterilant was administered through a secondary settling tank, it was stored in the discharge tank and discharged. However, although not shown in FIG. Recycled as wash water.

(Manufacture of Rice Flour Mixture for Processed Food)

Preparation and Examples for the Preparation of Primary Rice Flour are described.

(Manufacturing method of rice flour as mixed ingredients)

Raw material rice: Three kinds of rice (imported rice), functional rice (domestic) and general rice (commercial rice) are prepared.

Vinegar: Brown Rice, Apple, Brewed Vinegar (Commercially Available)-pH 2.7-2.8 (Imported Chinese Ingredients)

Enzyme: Pectinase (Japan Imports)

Drying method: Comparison by 3 methods

(1) First dehydration drying by conventional wing rotation ventilation after gravity natural dehydration

(2) Vacuum drying

(3) Tray-type ventilation drying

Milling method: Comparison by 3 methods

(1) milling mills, conventional mill

(2) freezing grinding-refrigeration equipment grinder system made in Japan by S company

(3) general mechanical grinding (pulverizing)-HTM-1 type pilot plant of H Company

Manufacturing Example

For each of the three types of raw rice, each 10kg was weighed, and 15kg of water was weighed out at room temperature of about 25 ° C and put in a FRP bucket for washing. First rinse each time twice to remove worms and foreign substances, and then additionally wash three times and wash them all five times. Then, grab them in plastic colander and grab natural gravity, and then 3.5 g of brown rice vinegar and 9 g of pectinase enzyme After adjusting the concentration to pH 5.5 at 15kg, the raw rice was immersed in the dissolved water for 6 hours, then pulled out and washed twice more to remove the residues of the chemicals and to remove them. Then, the machine was dried in a tray-type ventilated dryer and a ventilated dryer equipped with a rotary blade between conventional mills to recover rice powder by about 7 kg, which is about 70% of each raw rice. For comparison, two kinds of domestic functional rice and imported rice were not treated with vinegar and enzyme. The results are shown in the table below. Table-1 shows the method of manufacturing fine powder. Figures 1 (Fig. 3) and 2 (Fig. 4) show the graphs of the final particle size analysis of rice flour. In Fig. 3 (Fig. 5) and Fig. 4 (Fig. 6), only the representative results of SEM photographs are shown and described to evaluate the physicochemical effects of rice flour particles.

Evaluation of Production Results

(Enzyme treatment and grinding method evaluation)

As a result of comparing the five working groups from Production Example-1 to Production Example-5 and the three comparison groups from Comparative Example-1 to Comparative Example-3, in Fig. 1 (Fig. 3) and Fig. 2 (Fig. 4). Particle size graphs of representative final rice flour of each product group are shown, and the types of particles analyzed by SEM photographs, as shown in Fig. 3 (Fig. 5) and Fig. 4 (Fig. 6), are generally used for crushing grinding (Fig. Fig. 3 shows the angular cubic form shown in Fig. 5), and the particles appear round and even in freezing or airflow grinding (Fig. 4 to Fig. 6). It can be interpreted that this is due to the effect on the physical grinding machine, but the shape of the grain tissue that softens the rice tissue due to the decrease in hardness due to the effect of the enzyme penetrated into the particles as a result of the enzymatic treatment is the particle shape. It spreads like a lotus leaf and is interpreted as being spun into round spherical particles. This can be interpreted as the result of the effect of grinding method and enzyme treatment.

(Dry treatment evaluation)

As shown in Table 1, the initial water content of the raw rice is milled at the mill and is in the natural water content of 14-15%, but it absorbs a large amount of water during the washing and soaking process. Physical measures need to be taken for the two limiting factors, namely moisture limiting and moisture limiting as a product for storage and storage. This explains the quantitative reduction factor that is recovered to the rice flour product, which means that the reduction factor of about 10% occurs even in the case of pulverizing in the natural water ratio. In addition, moisture was found to require two-step drying treatment. In the dryer system, the tray type was considered difficult to adopt in large quantities in terms of manpower, time and quality. In addition, vacuum drying is preferable in the homogeneity of the quality, but because it is a batch type, it was found that the time required for evaporation of the required moisture is long for the circulation process. In the examples, the second vacuum drying took about 6 hours in a state of about 20-25% of water required for evaporation. And in the grinding device with the rotary blade installed in the conventional home-type mill mill, the crushed product of the irregular flap which is squeezed about twice in the rolling mill is input and pulverized in the apparatus with the rotary blade. Because the particles were recovered, the grains were coarse and there was a clear phenomenon of tissue destruction due to shearing effect.

(Production of Mixed Rice Flour)

Based on 100% by weight of the purified rice flour recovered in the grinding process of the raw rice, 5-20% by weight of vital gluten and 1-5% by weight of gum (gum) was mixed. If the gluten is less than 5% by weight can not be expected fermentation effect, and more than 20% by weight has no expected effect in terms of fermentation effect and economics. It can be expected that the method of mixing the wheat flour in the refined rice flour, but the fermentation effect can be expected to be limited to the wheat flour within the wheat flour mixture is not intended to be beyond the scope of the present invention.

Processed Food Example-1 (Bread-Direct Method)

50g sugar, 50g butter, 20g raw yeast, 10g grinding salt, 10g improver, 5g egg, 1g water, 80g mixed with 500g mixed rice powder mixed with 84.2% by weight of gluten 14.5% by weight, gum 1.3% Kneading dough was obtained by mixing the machine at a low temperature of 2 minutes, medium to low speed of 2 minutes, and medium to high speed of 13 minutes at room temperature for 17 minutes. The first fermentation is fermented for 50 minutes at 85% humidity and 30 degrees Celsius, and then divided into two batches of 500g each for 10 minutes, followed by secondary fermentation for 55 minutes at a temperature of 30 degrees fermentation and 85% humidity. After baking for 20 minutes at a temperature of 150-160 degrees to prepare a bread.

(evaluation)

The raw rice used was imported from China, and the dough was a little rough at the top of the fired noodles, and the color appeared early and slightly dark in the dough state. As the maturation period grew, bleaching was found. The taste was sticky and tasting resulted in satiety. Sag was better than wheat flour and required fermentation at low temperatures. In the pore arrangement, the right and left sides of the cut surface were even and front and rear, but the particle size was small and dense. Overall, it was inferior to wheat bread.

Processed Food Example-2 (Butter Bun-Direct Method)

500g of mixed rice flour mixed with 84.2% by weight of refined rice flour, gluten 14.5% and gum 1.3%, sugar 85g, butter 60g, raw yeast 20g, fine salt 10g, improver 15g, 2 eggs, skim milk powder 15g 350g SK blender Kneading dough was obtained by mixing the machine at a low temperature of 2 minutes, medium to low speed of 2 minutes, and medium to high speed of 13 minutes at room temperature of 20 degrees Celsius. The first fermentation is fermented for 55 minutes at 85% humidity and 30 degrees Celsius, and then divided into 24 pieces of 50g each for 10 minutes of bench time, followed by secondary fermentation for 55 minutes under conditions of 30 ° C fermentation temperature and 85% humidity. After baking for 10 minutes at a temperature of 160-180 degrees to prepare a butter bun.

(evaluation)

The rice used was a mixture of refined rice flour made from Chinese and common rice, and the dough was mixed in a thick state. The color and taste were slightly coarse and sticky at the top of the fired noodles. The particle size of the cut surface was very evenly distributed and the elasticity was good. Since 10 minutes after milling was used, it was confirmed that the quality difference of the rice flour mixture according to the maturation period of the rice flour mixture acted as a factor in the production of the product.

Processed Food Example-3 (Castera-Public Method)

500g of mixed rice flour mixed with 84.2% by weight of refined rice flour and 14.5% by weight of gluten, 1.3% of gum, 750g of sugar, 1000g of egg starch, 100g of starch syrup, 50g of seed, and 100g of water, foamed at 70 degrees Celsius in SK mixer with 70% foam Machine dough was mixed until the dough dough was obtained, and then poured into a large square mold. The primary firing was calcined for 20 minutes at the firing temperature of 160-180 until it covers the iron plate lid, and then calcined at 150 degrees for 50 minutes in the secondary firing. At this time, it is important to visually check the firing surface at the time of secondary firing and to close the iron plate lid.

(evaluation)

The color of the fired top surface was excellent and the color was good. The pores of the cut surface were even, homogeneous and elastic. However, as time passed, it became harder and accelerated aging.

Processed Food Example-4 (Cookie Confectionery-Cream Method)

500g of mixed rice flour mixed with 84.2% by weight of refined rice flour, 14.5% by weight, and 1.3% of gum, 230g of sugar, 180g of eggs, 66g of butter, and 1.5g of baking powder were allowed to foam up to about 50% in a SK mixer. It was then fired for about 12 minutes at a maximum temperature of 200 degrees and a minimum temperature of 180 degrees. The taste was soft, juicy and light.

Processed Food Example-5 (Steamed Bread)

Refined rice powder 84.2% by weight, gluten 14.5% by weight, gum 1.3% mixed mixed rice powder 500g, sugar 70g, butter 70g, salt 6g, soda 3g, fresh yeast 15g, makgeolli 375g, red bean paste 280g, water 120g 17 minutes of low speed 2 minutes, low to medium speed 2 minutes, and high speed 13 minutes at a dough temperature of 20 minutes.The mixture is fermented at 85% humidity and 30 ° C fermentation conditions. After fermentation for 50 minutes at a humidity of 85% and a temperature of 30 ° C. as a secondary fermentation condition, the mixture was hydrothermally steamed at 100 ° C. for 15 minutes. It has good expandability and was softer than flour products, but the color became slightly black and yellow by soda.

Processed Food Example-6 (Dumplings)

1000 g of mixed rice flour mixed with 84.2 wt% of refined rice flour, 14.5 wt% of gluten and 1.3% of gum, 33 g of trehalose, 25 g of alcohol, 16 g of salt (calculated by water), and 659 g of water were mixed in a SK mixer to make the dough loose. The dough was obtained at a dough temperature of 20 degrees under a water-containing condition. Kneaded dough was obtained 76 sheets at a diameter of 10cm, thickness 1.1mm and stored in the refrigerator. The next day, the dough was taken out, the contents of the dumplings were made, and dumplings were prepared and boiled in boiling broth. The dumpling skins were very elastic, chewy, and sticky. In the process of folding the dumplings, the joints of the joints were slightly lacking, and the soup was muddy, but the boiling water dumpling soup was boiled after boiling the dumplings under the same manufacturing conditions and quenching them in the broth.

Processed Food Example-7 (raw noodles)

2000g of mixed rice flour, 84.2% by weight of refined rice flour, 14.5% by weight of gluten, 1.3% of gum, 66 g of trehalose, 50 g of alcohol, 32 g of salt, and 1318 g of water were mixed three times in a noodle mixer and pressed first in a noodle machine. In the 2nd pressure side, it was divided into 12 sheets while passing through the pressure side in a three-stage passage and Laura to obtain 4mm thick udon noodles and raw noodles. At this time, the amount of water of the dough during the kneading was exempted by satisfying the mechanical crimping kneading conditions in the state in which the dough was fluctuated around 20-25%. The hot and hot water had a stiffness on the soup, but when the water was cooled and washed with cold water, it had a very chewy taste and elasticity. In addition, even when the dough is stored stacked by hand, the adhesive surfaces did not stick to each other compared to the flour.

Processed Food Example-8 (Dried Noodles)

2000g of mixed rice flour mixed with 84.2% by weight of refined rice flour, 14.5% by weight, and 1.3% of gum, 66g of trehalose, 50g of alcohol, 32g of salt, and 1318g of water were kneaded and mixed three times in a noodle mixer at room temperature. After the differential pressure squeezing, the second pressure squeezed through the pressure stage once in a three-stage pass roller, and each strand was obtained once with a wet surface of 1.0 mm cotton thickness. This wet surface was dried for 2 days at 40 degreeC conditions, and the dry surface of 0.8 mm thickness was obtained. When dried, the rate of fall on the floor was about 15%. The amount of water to be wetted during the wet noodle kneading was prepared by satisfying the mechanical pressing kneading molding conditions in which the dough was fluctuated around 20-25% of water content. The color was good, but the surface was rough. The drooping and drying of the surface strands occurred during drying. The dried noodles were boiled in boiling water and then water-cooled to have a very chewy taste and elasticity when cold water was washed.

Processed Food Comparative Example-1 (mixed bread with 50% wheat flour)

250g wheat flour, 50g sugar, 50g butter, 20g raw salt, 10g fine salt, 10g improver, 5g egg, 55g water, 400g water in 250g mixed rice flour mixed with 84.2% by weight of gluten 14.5% by weight and 1.3% by gum in SK mixer Kneading dough was obtained by mixing the machine at a low temperature of 2 minutes, medium to low speed of 2 minutes, and medium to high speed of 13 minutes at 20 degrees Celsius. After fermentation for 50 minutes at 85% humidity and 30 ° C, the first fermentation is divided into two batches of 500g each for 10 minutes, followed by a second fermentation for 55 minutes at 30 ° C fermentation temperature and 85% humidity. Bread was prepared by baking for 20 minutes at a temperature of 150 degrees.

(evaluation)

The surface at the top of the fired surface was slightly covered and the color appeared early. Sag, fermentation conditions, pore placement, oven fermentation, and firing were the same as those of flour-only bread. Particularly, the oven fermentation was good and the volume was about 3.4-3.6 times higher in volume expansion. Fig. 7 shows a photograph showing representative volume expansions of Examples and Comparative Examples.

The effect of the present invention is to improve the utilization of the rice by providing a manufacturing method and a device system for processing into various types of rice flour, such as old rice, imported rice, general rice, etc. It has the effect of coping with changing rice food culture and suppressing flour import.

In recent years, as the food culture changes due to the development of economic and social life, the traditional rice processed food market is required to change, and in particular, the consumption of food due to the change of the instant food culture due to the overflow of instant processed foods. In order to develop a recipe of rice processed foods that can cope with a variety of processed foods according to the pattern change is expected to the effect of the present invention for the development of stable rice food use.

Claims (9)

In the manufacture of the rice flour mixture powder mixed with rice flour, Injecting the target raw rice into the hopper, After input to the hopper and weighing the raw rice by the metering supply device and transferring to the feed tank, Firstly semi-transferring the transferred raw rice, The first semi-after dipping step, After the immersion is completed, the second semi-stage, Natural dehydration after the completion of the second semi, A mechanical drying step of firstly dehydrating and drying the naturally dehydrated raw rice in a fluidized bed dryer; Grinding the dehydrated raw rice, Drying the raw rice in a second fluid bed dryer after the completion of grinding; Transferring the dried raw rice flour to a separator and refining it in a cyclone, Storing the refined raw rice flour and A storage step of simultaneously storing and processing the recovered rice powder collected by the bag filter during the purification step in the cyclone; And aging step after the completion of storage in the above raw rice flour storage step, Quantitatively supplying the mixed raw materials for the preparation of the rice flour mixed flour from the raw rice flour which has been matured; Simultaneous mixing of the fixed-value mixing unit raw material and raw rice refined dry rice powder and Packaging shipment step to ship the mixed powder Method for producing a powdered rice flour mixture. The method of claim 1, A method for producing a mixed meal of rice flour, characterized in that the raw rice after the second semi-seminar in the immersion step of the target raw rice immersed in the enzyme consisting of brown rice vinegar and pectin for 5-12 hours. The method of claim 1, Primary and secondary dehydration drying of the target raw rice is a method of producing a mixture of rice flour, characterized in that the drying by the fluidized bed drying method The method of claim 1, A method for producing a mixed meal of rice flour, characterized in that the content of the mixed raw materials of gum and gluten as about 5-20% by weight as an active functional material in the refined rice flour processed into a fine powder of the target raw rice. The method of claim 1, The method of producing a rice flour mixed powder, characterized in that the raw material rice is aged by air injection in the ripening step after the step of storing the fine powder for 10-20 days. The method of claim 1, Method for producing a rice flour mixed powder, characterized in that the target raw water is 15-25% by weight of the dry water treatment step in the first drying step and 5-8% by weight of the dry water treatment step in the second drying step. The method of claim 1, In the step of immersing the subject raw rice after the first semi-precipitation, the temperature of the dissolved water of brown rice vinegar and pectin enzyme is adjusted to 10-30 degrees Celsius and the pH of the dissolved immersion water is adjusted to 5.5-6.0. Manufacturing method. The method of claim 1, As a final step of the target raw rice, the average particle size of the rice flour mixture is 20-30㎛ The rice flour mixed powder for processed foods manufactured by combining with the rice flour mixed powder in any one of Claims 1-8, and a subsidiary material.