KR20060106956A - Artificial rice using acorn and method of producing the same - Google Patents
Artificial rice using acorn and method of producing the same Download PDFInfo
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- KR20060106956A KR20060106956A KR1020050028990A KR20050028990A KR20060106956A KR 20060106956 A KR20060106956 A KR 20060106956A KR 1020050028990 A KR1020050028990 A KR 1020050028990A KR 20050028990 A KR20050028990 A KR 20050028990A KR 20060106956 A KR20060106956 A KR 20060106956A
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- A—HUMAN NECESSITIES
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Abstract
본 발명은 도토리를 이용한 인조미 및 그 제조방법에 관한 것이다.The present invention relates to artificial seasoning using acorns and a method of manufacturing the same.
본 발명에 따른 인조미는 도토리의 껍질을 제거하고 물에 충분히 담근 후 소정의 분쇄장치를 이용하여 소정의 입도로 분쇄한 후 소정 입도의 자루에 넣어 소정의 회전 장치를 이용하여 회전시키면서 지속적으로 물을 투입하여 도토리의 전분을 추출한 후 탈수시키는 전분추출공정, 상기 추출된 도토리 전분 70 내지 80중량%, 물 20 내지 30중량%를 소정의 압출 성형기에 넣은 후 약 120??의 열을 가하면서 압출시키는 압출공정, 상기 압출공정의 결과 압출된 압출물을 0.3 내지 0.8의 크기로 절단하는 성형공정 및 상기 성형공정의 결과 절단된 성형물의 수분함량이 9 내지 12중량%가 되도록 건조시키는 건조공정을 통하여 제조된다.Artificial seaweed according to the present invention is to remove the shell of the acorns, soaked in water sufficiently and then crushed to a predetermined particle size using a predetermined grinding device and put into a bag of a predetermined particle size while rotating using a predetermined rotating device to continuously water Starch extraction process for extracting the starch of the acorns to be extracted and then dehydrated, 70 to 80% by weight of the extracted acorn starch, 20 to 30% by weight of water into a predetermined extrusion molding machine and extruded while applying a heat of about 120 ?? An extrusion process, a molding process for cutting the extruded extrudate as a result of the extrusion process to a size of 0.3 to 0.8 and a drying process for drying the water content of the cut moldings as a result of the molding process to 9 to 12% by weight do.
본 발명에 따라 제조된 인조미는 도토리를 이용하여 제조되므로, 도토리에 포함된 성인병을 예방하는데 도움이 되는 다양한 성분(영양분)을 포함하고 있어 국민건강에 도움이 될 수 있다.Since the artificial rice prepared according to the present invention is manufactured using acorns, it contains a variety of ingredients (nutrients) to help prevent the adult disease contained in the acorns may be helpful to the public health.
도토리, 인조미 Acorn, Injomi
Description
도 1은 본 발명을 설명하기 위한 순서도이다.1 is a flowchart illustrating the present invention.
본 발명은 도토리를 이용한 인조미 및 그 제조방법에 관한 것이다.The present invention relates to artificial seasoning using acorns and a method of manufacturing the same.
종래에 민간에서 당뇨병의 치료 혹은 몸속의 중금속을 정화시키기 위한 이유 등으로 도토리를 많이 섭취하여왔다. 특히 도토리는 식물성 폴리페놀인 타닌과 항산화 성분인 gallic acid, digallic acid, gallotannin 등을 다량 함유하고 있어 성인병 예방에 크게 도움이 된다. 타닌은 Fe++, Cu++고 같은 금속 이온을 킬레이트하는 능력과 지질이 산화되는 것을 억제하고, 생성된 OH를 소거하여 항산화 능력을 갖고 있는 것으로 알려져 있다.Traditionally, acorns have been consumed in the private sector for the purpose of treating diabetes or purifying heavy metals in the body. In particular, acorns contain a large amount of vegetable polyphenols, tannins and antioxidants such as gallic acid, digallic acid, and gallotannin, which are very helpful in preventing adult diseases. Tannins are known to have the ability to chelate metal ions such as Fe ++ and Cu ++, to inhibit oxidation of lipids, to eliminate the generated OH and to have antioxidant properties.
그러나 도토리에는 떫은맛을 내는 탄닌 성분이 포함되어 있는 이유로 도토리 전분을 끓여 도토리묵을 만들어 먹거나 혹은 도토리 전분과 밀가루를 혼합 반죽하여 도토리 국수 또는 수제비를 만들어 먹거나 혹은 도토리 전분과 밀가루 또는 메밀가루와 혼합하여 전을 부쳐서 섭취하는 방법이 전부였다.However, acorns contain astringent tannins, so you can boil acorn starch to make acorn jelly, or mix acorn starch and flour to make acorn noodles or sujebi, or mix acorn starch with flour or buckwheat flour. But how to eat was all.
본 발명이 이루고자 하는 기술적 과제는 도토리를 이용한 인조미 및 그 제조방법을 제공하는데 있다.The technical problem to be achieved by the present invention is to provide an artificial seasoning using acorns and a method of manufacturing the same.
이하, 본 발명의 도토리를 이용한 인조미 제조방법을 상세히 설명한다.Hereinafter, a method of manufacturing artificial flavor using the acorn of the present invention will be described in detail.
도 1은 본 발명의 도토리를 이용한 인조미의 제조공정을 나타낸다.1 shows a manufacturing process of artificial rice using the acorn of the present invention.
도 1을 참조하면, 본 발명에 따른 도토리를 이용한 인조미의 제조공정은 도토리로부터 전분을 추출하는 전분추출공정(S1), 상기 추출된 전분 70 ~ 90중량%, 물 10 ~ 30중량%를 압출 성형기에 투입한 후에 약 120?? 정도의 성형온도에서 압출하는 압출공정(S2), 위 압출공정의 압출물을 회전칼로 절단하여 0.3 ~ 0.8 cm로 절단하여 성형시키는 성형공정(S3), 상기 성형공정에서 생성된 성형물을 건조하는 건조공정(S4)을 포함한다.Referring to Figure 1, the manufacturing process of the artificial seasoning using the acorn according to the present invention is a starch extraction step (S1) for extracting starch from the acorn, the extracted starch 70 to 90% by weight, water 10 to 30% by weight extrusion molding machine After committing to around 120 ?? Extrusion step (S2) for extruding at a molding temperature of about degree, molding step (S3) for cutting by molding the extrudate of the above extrusion process by rotating knife to cut 0.3 ~ 0.8 cm, drying to dry the molding produced in the molding process It includes a step (S4).
상기 전분추출공정(S1)은 도토리의 껍질을 제거시키고 도토리가 물에 충분히 적셔지도록 위 도토리를 물속에 담가 충분히 불린다. 이렇게 불린 도토리를 분쇄장치를 이용하여 120 ~ 350메시(mesh)의 입도가 되게 미세하게 분쇄한다. 도토리가 분쇄되고 나면 분쇄된 도토리 분을 100 ~ 120메쉬의 여과기를 통과시킨 후에 다시 325메쉬 정도의 여과기를 통과시킨 후에 여과된 현탁액을 시켜 전분을 얻는다.The starch extraction process (S1) is soaked in the water so that the acorns are soaked in water so that the acorns are completely wet. The acorns thus called are pulverized finely to a particle size of 120 to 350 mesh using a crusher. After the acorns are crushed, the pulverized acorn powder is passed through a 100-120 mesh filter, and then passed through a 325 mesh filter, followed by a filtered suspension to obtain starch.
상기 압출공정(S2)은 상기 추출된 전분 70 ~ 80중량%, 물 20 ~ 30중량%를 압 출 성형기에 투입한다. 이는 첨가된 물이 20중량% 미만이면 전분 분말의 결착이 제대로 일어나지 않고, 30중량%를 초과하면 압출 성형후 건조시간이 길어지고, 건조 후 결착력이 오히려 떨어지기 때문이다. 이때 압출성형기를 사용하여 260 ~ 300g/min의 투입속도 및 200 내지 300rpm의 스크류 회전속도 하에서, 성형시 성형물의 팽화를 방지하고 성형물의 살균 및 결착력을 증가시키기 위해서 약 120?? 정도의 온도로 가열하면서 압출하게 된다. In the extrusion process (S2), 70 to 80% by weight of the extracted starch and 20 to 30% by weight of water are added to an extrusion molding machine. This is because when the added water is less than 20% by weight, the starch powder is not properly bound, and when it exceeds 30% by weight, the drying time after extrusion is long, and the binding force after drying is rather deteriorated. At this time, the extrusion molding machine is used to prevent swelling of the molding during molding and increase the sterilization and binding strength of the molding under the injection speed of 260 to 300 g / min and the screw rotation speed of 200 to 300 rpm. Extruded while heating to a temperature of about.
상기 성형공정(S3)은 위 압출공정의 결과 얻게 되는 압출물을 일정한 크기의 쌀알 모양으로 절단하는 공정이다. 즉, 위 압출성형기의 토출구에 5 x 0.8mm의 토출구멍(die hole)을 사용하여 500 내지 1800rpm의 절단감 회전속도로 회전칼날과 토출구의 간격을 0.05 내지 0.5mm로 유지하여 쌀알형태( 길이가 0.3 ~ 0.8cm 정도)로 위 압출물을 절단한다.The molding step (S3) is a step of cutting the extrudate obtained as a result of the extrusion process into a rice grain shape of a predetermined size. In other words, using a 5 x 0.8 mm die hole in the discharge port of the extruder, the grain size of the rice grains is maintained 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. Cutting the extrudate to about 0.3-0.8 cm).
상기 건조공정(S4)은 상기 성형공정에서 생성된 성형물을 건조하는 건조공정이다. 상기 성형공정으로부터 생성된 성형물의 건조 수분함량이 9 내지 12중량%가 되도록 상기 성형물을 자연 건조시키거나 혹은 열풍 건조시켜 인조미를 제조한다. 상기 수분함량은 취식 시 쌀밥과 동일한 식감을 부여하여 맛과 조직 감에서 우수한 인조미를 제공할 수 있는 수분함량이다. 상기 수분함량을 만족하는 건조조건은 상기 성형물을 20?? 내지 30??에서 5 내지 12시간 건조하는 것이 바람직하다.The drying step (S4) is a drying step of drying the molding produced in the molding step. The artificial product is naturally dried or hot air dried to produce artificial rice so that the dry moisture content of the molded product produced by 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 eaten. Drying condition that satisfies the moisture content is 20 ?? It is preferable to dry for 5 to 12 hours in 30-30 degree.
상기 공정에 따라서 제조된 도토리를 이용한 인조미(일실시예)의 성분을 분석한 결과는 다음의 표 1 및 표 2와 같다. The results of analyzing the components of artificial flavor (one embodiment) using acorns prepared according to the above process are shown in Tables 1 and 2 below.
위 성분분석의 방법을 설명하면, 일반성분의 경우에는 수분은 105?? 상압건조 법, 조지방 함량은 Gerhard사(Germany)의 Soxthem을 이용하여 Soxhlet 추출법으로, 조단백질은 단백질자동 분석장치(2300 Kjeltec Analyzer Unit, Foss Tecator사, Sweden)를 이용하여, 질소계수 6.25를 곱하여 조단백질 함량을 표시하였으며, 조회분은 550??에서 백색에서 회백색의 회분이 얻어질 때까지 회화하여 정량하였다. 탄수화물은 100에서 조지방, 조단백질, 조회분의 함량을 뺀 값으로 나타내었다. 그리고 무기질 성분의 경우 무기질 시료의 전처리는 황산-질산 분해법으로 분해한 후, 일정용액으로 하여 Atomic Absorption Spectrophotometer(AAS; Analytikjena AG NOVA330, Germany)로 분석하였으며, Calcium은 인의 간섭을 피하기 위하여 AAS의 방법에 따라 KCl을 첨가하여 nitros oxide-acetylene gas를 사용하였고, 인은 Beckman Coulter사 UV/VIS Spectrophotometer DU800(USA)을 이용하여 몰리브덴 청 비색법으로 분석하였다.In the above method, the moisture content is 105 ?? Atmospheric drying method and crude fat content are Soxhlet extraction method using Soxthem of Gerhard (Germany). Crude protein content is obtained by multiplying nitrogen coefficient 6.25 by using protein automatic analyzer (2300 Kjeltec Analyzer Unit, Foss Tecator, Sweden). The ash was quantified by ingestion until ash from white to off-white was obtained at 550 °. Carbohydrate is expressed as 100 minus crude fat, crude protein and crude ash. In the case of inorganic components, the pretreatment of inorganic samples was analyzed by Atomic Absorption Spectrophotometer (AAS; Analytikjena AG NOVA330, Germany) with a certain solution after decomposition by sulfuric acid-nitric acid decomposition method, Calcium was used in the method of AAS to avoid the interference of phosphorus. KCl was added and nitros oxide-acetylene gas was used. Phosphorus was analyzed by molybdenum blue colorimetry using Beckman Coulter's UV / VIS Spectrophotometer DU800 (USA).
본 발명에 따라 제조된 인조미는 도토리를 이용하여 제조되므로, 도토리에 포함된 성인병을 예방하는데 도움이 되는 다양한 성분(영양분)을 포함하고 있어 국민건강에 도움이 될 수 있다. 또한 묵, 전 등으로만 취식이 가능한 도토리를 인조미로 제조하여 밥을 지을 때 쌀과 함께 혼합하여 사용할 수 있으므로 도토리를 손쉽 게 취식할 수 있는 수단을 제공하는 효과도 있다.Since the artificial rice prepared according to the present invention is manufactured using acorns, it contains a variety of ingredients (nutrients) to help prevent the adult disease contained in the acorns may be helpful to the public health. In addition, since acorns that can be eaten only with jelly, pancake, etc. can be prepared using artificial rice and mixed with rice when cooking rice, there is an effect of providing a means for easily eating acorns.
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