KR20090107119A - A manufacturing method of rice flour milling - Google Patents

Abstract

PURPOSE: A method for milling rice is provided to prevent the damage to fibers and nutrients at the same time improving fiber characteristic. CONSTITUTION: A method for milling rice comprises the following steps of: washing rice to remove foreign materials from it(S10); soaking the washed rice in clean water for 1-24 hours(S20); adding 0.3ppm Fomes fomentarius into the water, leaving it for another 20-30 minutes, and enzyme-treating it(S30); drying the enzyme-treated rice until the moisture content becomes 16-18%(S40); pulverizing the dried rice to a size of 400-650 mesh at 35°C or lower(S50); mixing 89.4~90.6wt% pulverized rice, 9~10wt% tapioca starch, and 0.4~0.6wt% enzyme agent(S60); and aging the mixture while stirring for 6-24 hours(S70).

Description

A manufacturing method of rice flour milling

The present invention relates to a method for manufacturing rice milling, and more specifically, the consumption of rice is reduced while the consumption of noodles, bread, etc. is increased, and interest in well-being food is increased, so that the fiber and nutrients of the rice have to be met. The present invention relates to a method for preparing rice milling to increase the fiber properties without damage and to make rice flour with functional ingredients using 100% pure rice without adding flour.

In general, rice contains about 7% of protein, but because it does not contain prolamin or glutelin, which forms gluten in wheat flour, gluten is not formed, so there is no swelling property. Therefore, in recent years, pure rice flour cannot produce products made from rice such as noodles or bread. Instead, rice flour is manufactured by mixing strong wheat flour with rice flour, but this is not a product made from rice but a product made from flour. One is to add active gluten to rice flour or to separate protein from wheat, which is applied to products made of rice by using gluten-like effects, or by adding excessive active gluten to gluten without taste of products made with rice. There was a problem caused by health problems.

In addition, recently, products made of rice without gluten have been developed, but because of the aesthetics, the taste is not good, the nutrients of the rice itself is lost, there was a problem of poor commerciality.

The present invention has been made in view of the above-mentioned problems, and its purpose is to reduce the consumption of rice while the consumption of noodles, bread, etc. is increased and interest in well-being food is increased, so the fiber and nutrients of the rice to meet It is to provide a rice milling production method for making rice powder having a functional ingredient by using 100% pure rice without adding flour, without impairing the fiber properties.

Features of the present invention for achieving the above object, the washing step of washing with clean water to remove foreign substances in the rice (S10), the rice washed in the step (S10) called soaked in clean water for 1 hour to 24 hours Step (S20), the horseshoe mushroom extract solids in step (S20) 0.3PPM and the enzyme treatment step (S30) for 20-30 minutes to further enzyme treatment, the water content of the enzyme-treated rice in the step (S30) Drying step (S40) for drying to 16 to 18%, grinding step (S50) for grinding the rice dried in the step (S40) to 400 to 650 mesh in a condition of water content of 12% below 35 ℃ Mixing step (S60) of mixing the rice powder pulverized in (S50) 89.4-90.6% by weight 9-10% by weight of papioca starch, 0.4-0.6% by weight of the enzyme agent, the rice powder mixed in the step (S60) Aging step (S70) for 6 to 24 hours while stirring at What can be achieved by a method of manufacturing rice milling characterized by a load.

As described above, the present invention improves the fiber properties without damaging the fiber and nutrients of the rice, and has a functional ingredient using 100% pure rice without adding flour, and has the same viscosity as the flour. Therefore, all products such as noodles, bread, and sweets, which can be made from phosphorus flour, can be made in the same way as flour, and the consumption of rice is promoted, and the economic burden of farmers whose main purpose is rice farming is significant. There are advantages such as relieving part.

Hereinafter, described in detail by the accompanying drawings a preferred embodiment for achieving the above object is as follows.

As shown in Figure 1, the rice milling method of the present invention is a washing step for washing the rice (S10) and the soaking step (S20) called the rice and the enzyme treatment step (S30) and the enzyme to treat the soaked rice (S30) It consists of a drying step (S40) for drying and a grinding step (S50) for crushing rice, a mixing step (S60) for mixing the crushed rice with starch and an enzyme and a aging step (S70) for aging the mixed rice powder.

The rice milling method of the present invention will be described as follows.

First, the rice is washed cleanly with clean water, that is, washing water, in order to remove the foreign matter of the rice milled by threshing (S10).

Here, the washing water is preferably used Jijisu. Jijangsu, also known as rootless water, refers to yellowish soil, and when you dig a hole 60 cm or more into a sunny field or deep ridge loess, you can find that a blue strip is connected horizontally. Dig out the soil under the strip and mix it with charcoal water and ocher in a suitable ratio. After stirring several times, pale pale yellow water floats on top of it. Jijangsu is cold and sweet and has no poison.

Subsequently, the rice washed in the washing step (S10) is put in a container containing clean water and is called for 1 hour to 24 hours (S20).

Subsequently, after soaking the rice in the soaking step (S20) and putting 0.3PPM into the horseshoe mushroom extract solids in the container of the step (S20) for 20-30 minutes to further enzymatic treatment by enzymatic rice, the water is discharged from the container Obtain rice (S30).

Subsequently, the rice called in the enzyme treatment step (S30) is dried until the water content of the rice in the drying chamber is about 16-18% (S40).

Subsequently, the rice dried through the drying step (S40) is pulverized into a powder of about 400 to 650 mesh using an air flow grinder (S50).

At this time, the operation of the air flow grinder is operated at a temperature below 35 ℃ and the rice water content is preferably pulverized at about 12%.

Subsequently, 89.4 to 90.6% by weight of the pulverized rice powder, 9 to 10% by weight of papioca starch, and 0.4 to 0.6% by weight of enzyme are mixed in a stirrer (S60).

Subsequently, the rice powder mixed in the mixing step (S60) is aged by stirring for 6 to 24 hours while stirring in the stirrer of the mixing step (S60) (S70).

The rice mill produced by the above method is preserved without destroying the fiber and nutrients of the rice, and has the same viscosity as flour.

Thus, the rice mill prepared by the present invention has the same viscosity as flour, and can make all products such as noodles, bread, and confectionery that can be made with flour.

Although the preferred embodiments of the present invention have been illustrated and described above, the present invention is not limited to the above-described embodiments, and the present invention is not limited to the above-described embodiments without departing from the spirit of the present invention as claimed in the claims. Various modifications can be made by those skilled in the art, and such modifications are intended to fall within the scope of the appended claims.

1 is a manufacturing process diagram illustrating an embodiment of the present invention,

Claims (1)

Washing step (S10) for washing with clean water to remove foreign matter in the rice; Put the rice washed in the step (S10) into clean water called soaking step (S20) for 1 to 24 hours; Enzyme treatment step (S30) to put the horseshoe mushroom extract solid content 0.3PPM in step (S20) for 20-30 minutes to further enzyme treatment; Drying step (S40) for drying the water treated with the enzyme in the step (S30) to 16 to 18% water content; Grinding step (S50) for grinding the dried rice in the step (S40) to 400 ~ 650 mesh under 35 ℃ condition in a water content of 12%; Mixing step (S60) of mixing 89.4-90.6% by weight of the milled rice powder in the step (S50) 9-10% by weight of papioca starch, 0.4-0.6% by weight of the enzyme Rice milling manufacturing method characterized in that it consists of a ripening step (S70) for 6 to 24 hours while stirring the rice powder mixed in the step (S60) in a stirrer.

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