KR20100062514A - A grain paper and manufacturing method of it - Google Patents

Abstract

PURPOSE: Grain paper and a manufacturing method thereof are provided to make kimbab or ssam by using a mixture of rice flour, turmeric, starch, salt, and water, and to evenly offer nutrients for people with the grain paper containing the grains and the turmeric. CONSTITUTION: A manufacturing method of grain paper includes the following steps: mixing rice flour 1 ~ 99wt%, turmeric 0.01 ~ 50wt%, starch 0.01 ~ 90wt%, salt 0.5 ~ 3wt%, and water 0.08 ~ 25wt% for 10 ~ 15 minutes; steaming a mixture with pressure of 3.5 ~ 5kg/cm^_2; drying the steamed mixture on a tray in 70 ~ 80°C for 7 ~ 12 minutes; stripping the grain paper from the tray while drying the grain paper with hot wind; and cutting the grain paper to 16 ~ 31cm.

Description

Grain paper and its manufacturing method {A GRAIN PAPER AND MANUFACTURING METHOD OF IT}

The present invention by using a mixture of rice flour, turmeric, starch, salt, water in the form of a thin paper can be used in the production of gimbap or in the production of gimbap instead of the vegetables used in the conventional kimbap laver or Ssam The present invention relates to a grain paper using grains and a method of manufacturing the same.

As the industrialization is rapidly progressing, the eating habits of modern people are also changing, and the preference phenomenon of instant foods that can be easily eaten by reflecting this is gradually becoming clear. While instant food is easy to eat, it is a favorite among busy people in terms of time savings, but it does not have enough nutrients for the human body or contains many ingredients that can cause problems if accumulated in the human body excessively. Ingestion can cause nutritional imbalances and affect the human body.

Particularly, children are getting obese due to eating habits, and physical fitness is getting bigger while physical fitness is gradually decreasing.

In view of these aspects, the present inventors have come to focus on grain paper produced using grains and turmeric to evenly ingest nutrients that are difficult to normally eat without significantly affecting the eating habits of busy office workers and adolescents.

The present invention is manufactured by using a grain and turmeric in the form of a thin paper is very easy to consume, can be used as a variety of food ingredients, instead of the laver of gimbap commonly eaten by ordinary people, grain paper that can replace the ssam And it is an object of the invention to provide a method for producing the same.

In order to achieve the above object, the present invention is a mixture of rice flour 1 ~ 99wt%, turmeric 0.01 ~ 50wt%, starch 0.01 ~ 90wt%, salt 0.5 ~ 3wt%, water 0.08 ~ 25wt% paper of the thickness of 0.05 ~ 2.0mm Grain paper produced in the form,

As a process for producing the grain paper, rice flour 1 ~ 99wt%, turmeric 0.01 ~ 50wt%, starch 0.01 ~ 90wt%, salt 0.5 ~ 3wt%, water 0.08 ~ 25wt% is mixed for 10 to 15 minutes, the mixed mixture And steaming by applying a pressure of 3.5 ~ 5kg / ㎠ using a hot water heater,

Spreading the steamed mixture in a tray with a thickness of 0.05 to 2.0 mm and drying it first at a temperature of 70 to 80 ° C. for 7 to 12 minutes;

Applying strong warm air to the grain paper after the first drying process and separating the grain paper from the tray at the same time as the second drying;

Cutting the grain paper after the second drying process into a circular shape having a diameter of 16 to 31 cm or a square having a length of 16 to 31 cm, respectively,

The main technical configuration is a method of manufacturing grain paper, which is subjected to a packaging step in which the cut grain paper is weighed and put in a wrapping paper and then sealed.

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

After washing rice or brown rice 1 ~ 2 times in clean water, the rice flour is poured with 300ml of water per 100g of white rice or brown rice and soaked for 8-10 hours at the temperature condition of 12 ~ 15 ℃, and then using a sieve after soaking. After the water is removed to dry the moisture content to 9.5 ~ 10.5%, and then pulverized using a grinder to pass through a 120mesh sieve is used to prepare a fine powder of 100 ~ 125㎛ size.

The reason why the white rice or brown rice is immersed is that when water is immersed, water is diffused into rice grains to soften the grains and grind them into finer particles when milled.

The rice flour is used as 1 ~ 99wt% of the total content of the grain paper, if less than 1wt% grain paper is not well made, or there is a problem that the grain paper is torn well, exceeding 99wt% Since there is a disadvantage in that the content of the turmeric component is relatively reduced, does not meet the purpose of the present invention, or the amount of water is reduced and the combination with other components is not easy to produce grain paper, the rice flour grain paper Preference is given to using 1 to 99 wt% of the total content of. More preferably, 3 to 90 wt% is used.

The turmeric is a perennial plant classified as the Curcuma of the Zingiberaceae, and is mainly cultivated in tropical and subtropical regions mainly in India. The root of the tuber is dried as it is removed or steamed. It is widely used as a herbal medicine, spice and food.

Curcuminoid, which is a yellow pigment, is contained at a rate of 0.5 to 6%, and it is mainly used as a coloring spice that emits yellow curry. In India, treatment of blood purification, detoxification, tonic, diabetes, skin disease, jaundice, etc. It has been used for the purpose, and in the case of China, it has been used for the purpose of improving blood condition in oriental medicine.

Turmeric of the present invention is to use boiled turmeric in the sun for 8 to 10 days to dry naturally to maintain the water content of 11.52%, the content of the content is 11.52% moisture, Crude lipid 9.20% , Crude protein (7.68%), Crude ash (Crude ash) 6.21%, Curcumin (Curcumin) 2.75%, Carbohydrate (62.64%) is used.

The turmeric is finely pulverized or using an extract thereof, in the case of finely ground, the powder size is 100 ~ 125㎛, in the case of the extract, after grinding the dried turmeric naturally, distilled water per 100g of turmeric 1 liter is added, heated for 2 to 4 hours, filtered, and then extracted with a concentration of 1/10 using a vacuum evaporator. In addition, the turmeric is used in 0.01 ~ 50wt% of the total content of the grain paper, when less than 0.01wt% color expression is not good, it is difficult to express the beneficial functions such as antioxidant activity, cholesterol lowering, which has a turmeric component, 50wt If the amount exceeds the color of the grain paper is changed to a dark yellow series, the appearance is not good because there is a problem to drop the texture, turmeric is preferably used in 0.01 ~ 50wt% of the total content of the grain paper.

The starch is any one or two or more selected from corn starch, waxy corn starch, sun free gel, sun super gel, sun cream, sun free, sun tender, sun ace, tapioca starch, sun batter, sun batter C I use that.

The corn starch is obtained by separating and removing embryos, octaves, gluten, etc. from corn, and has a higher viscosity than other starches and excellent gel forming ability. And waxy corn starch (waxy corn starch) is a clear liquid, Sunfreegel is a corn starch is a luxury by heat treatment, can be processed low temperature without heat treatment.

The sun super gel is heat-treated with waxy corn starch, which makes it easy to form the dough, and the sun cream is cold water soluble, clear and clear, and can be widely used as a thickener and extender of food, and has high water absorption and viscosity. Even if the desired viscosity can be obtained, Sunfree is modified starch for food with emulsification stability, soft liquid, strong aging resistance and water retention, and low viscosity of the liquid even under various pH food manufacturing conditions. It is easy to prepare a low-liquid solution, and is a modified starch for food having excellent sunace gel forming power and absorbing power. Tapioca starch is a highly refined starch that removes crude fiber, crude protein, crude ash, etc. from cassava powder, and is easily absorbed and swelled by heating. Starch is an excellent gel and body forming power, Sunbater C is excellent in dispersibility of starch, transparent liquid and low viscosity, suitable for starch.

Any one or two or more selected from the above-listed starches are used at 0.01 to 90 wt% of the total content of the grain paper. When the amount is less than 0.01 wt%, the film does not form well. It is preferable that the starch is used within the range of 0.01 to 90wt% of the total content of the grain paper because it is difficult to manufacture, and when used in excess of 90wt%, since the fluidity of the grain paper is difficult to wrap food.

The salt is added to meet the aesthetics with grains and starch of grain paper, coarse salt (australian), formulation salt (flower salt), salt salt, bamboo salt, sun salt, rock salt, mechanical salt, processed salt, by-product salt As one or a mixture of two or more, it is used at 0.5 to 3wt% of the total amount of ingredients, if the outside of the range may taste of the grain paper, the salt is preferably used at 0.5 to 3wt%. .

The water is used in the range of 0.08 ~ 25wt%, if less than 0.08wt%, the combination of rice flour, starch, turmeric components is difficult to form the grain paper, when the grain paper exceeds 25wt% grain paper Since problems such as tearing may occur, the water is preferably used at 0.08 to 25wt% of the total content of the grain paper.

Next, we will look at the manufacturing process of the grain paper.

The manufacturing process of the grain paper is made through the steaming step, the first drying step, the second drying step, the cutting step and the packaging step,

More specifically, the steaming step is after mixing rice flour 1 ~ 99wt%, turmeric 0.01 ~ 50wt%, starch 0.01 ~ 90wt%, salt 0.5 ~ 3wt%, water 0.08 ~ 25wt% for 10 to 15 minutes, the mixing The prepared mixture is steamed at a pressure of 3.5 to 5 kg / cm 2 using a hot water heater.

The mixing time is considered to allow each component to be uniformly mixed, if less than 10 minutes is not made uniformly, the quality of the grain paper may be degraded, if more than 15 minutes uniform mixing As such, further mixing is meaningless.

And, if the steaming pressure in the hot water heater is less than 3.5kg / ㎠ the heat transfer is not made properly, the mixture may not be cooked sufficiently, if the mixture exceeds 5kg / ㎠ because the mixture may be too cooked, in the hot water heater The pressure of is preferably maintained at 3.5 ~ 5kg / ㎠ to ensure that the mixture is properly cooked.

In the first drying step, the mixture passed through the steaming step is widened to a thickness of 0.05 to 2.0 mm on a paper tray top plate and subjected to a first drying process for 7 to 12 minutes at a temperature of 70 to 80 ° C.

If the drying temperature is less than 70 ℃ drying is not well done, the separation of the grain paper from the tray after the drying process is not easy, takes a lot of time to dry, if it exceeds 80 ℃ Although the time may be shortened, the paper may be cracked during the drying of the grain paper, so the drying temperature is preferably maintained at 70 to 80 ° C.

In addition, when the drying time is less than 7 minutes, sufficient drying is not performed, and separation of the grain paper from the tray is not easy. When the drying time exceeds 12 minutes, the elasticity of the grain paper may be reduced and become somewhat hard. The time is preferably maintained for 7 to 12 minutes.

After the first drying, the grain paper is separated from the tray at the same time as the second drying by using strong warm air, and the grain paper separated from the tray is 16 to 31 cm in diameter, or 16 to 31 cm in length and width. The fabrication process is completed by cutting to 31cm square shape, weighing it, packing it, and sealing it.

The grain paper prepared as described above is sufficiently ingestible by itself, and its thickness is maintained at 0.05 to 2.0 mm to impart fluidity such as paper, and it is very easy to roll or wrap food. When the thickness of grain paper is less than 0.05mm, the thickness of the paper is too thin, so when food is rolled, the paper is easily torn and difficult to use, and when the thickness is over 2.0mm, the thickness is too thick. Grain paper loses its fluidity, making it difficult to wrap food. Therefore, the thickness of the grain paper is preferably maintained at 0.05 ~ 2.0mm.

As described above, the grain paper of the present invention does not distinguish between men and women by using rice flour and turmeric, and can solve the problem of nutritional imbalance caused by wrong eating habits, and express the color of the paper by using turmeric By adding a sense of taste and aesthetics can boost the appetite.

And, because it is manufactured in the form of a thin paper that can be used for the production of various foods, in the case of gimbap instead of conventionally used laver in the manufacturing process of gimbap, using grain paper, vegetables used as a conventional wrapping material By substituting with grain paper, it has the advantage that it can easily provide the necessary nutrients to the modern people who have less intake of grain without objection.

Hereinafter, a detailed description of the technical configuration will be described through embodiments.

Example 1 Preparation of Rice Flour

The white rice is washed twice with clean water, and then 3 l of water is poured into 1 kg and soaked at 15 ° C. for 10 hours. This soaking process is to make the rice powder finely ground in the grinding process.

Then, after immersion, the water of white rice is removed using a sieve, dried to a water content of 10 ± 5%, and then pulverized by a pulverizer and passed through a 120 mesh sieve to prepare a fine powder having a size of 110 μm.

Example 2 Preparation of Turmeric Powder

Turmeric powder is first boiled and then boiled for 10 days in the sun. The turmeric dried in this way is prepared into a fine powder having a size of 110 μm using a grinder again.

Example 3 Preparation of Turmeric Extract

For the preparation of turmeric extract, 1 liter of distilled water is added per 100 g of turmeric, and heated for 2 hours, followed by filtration to prepare an extract concentrate concentrated at 1/10 using a vacuum evaporator.

Grain Paper Manufacturing

Example 4

After mixing 850 g of rice flour of Example 1, 30 g of turmeric of Example 2, 30 g of starch, 50 g of salt, and 40 ml of water for 15 minutes, the mixed mixture is steamed by applying a pressure of 5 kg / cm 2 with a hot water heater.

Next, the steamed mixture tray is widened to a thickness of 1.5 mm and dried first in a drier maintaining 80 ° C for 10 minutes.

When the primary drying is completed, strong warm air is applied to the tray to separate the grain paper from the tray at the same time as the secondary drying, and the separated grain paper is cut into a circle having a diameter of 25 cm.

Finally, the cut grain paper is weighed, put in a wrapping paper, and then sealed to finish the manufacture of the grain paper.

Example 5

Manufactured in the same manner as in Example 4, except that in the mixture, 850 g of rice flour of Example 1, 10 ml of turmeric of Example 2, 50 g of starch, 50 g of salt, 40 ml of water for 15 minutes use.

Claims (5)

Grain paper characterized in that the mixture of rice flour 1 ~ 99wt%, turmeric 0.01 ~ 50wt%, starch 0.01 ~ 90wt%, salt 0.5 ~ 3wt%, water 0.08 ~ 25wt% in the form of 0.05 ~ 2.0mm thick paper . The method according to claim 1, After washing rice or brown rice 1 ~ 2 times with clean water, pour rice into 300ml of 100g of rice or brown rice and soak it for 8 ~ 10 hours at the temperature condition of 12 ~ 15 ℃. Drying water to remove moisture to 9.5 ~ 10.5%, and then pulverized using a pulverizer after passing through a sieve of 120mesh grain paper, characterized in that it is made of fine powder of 100 ~ 125㎛ size. The method according to claim 1, Turmeric is dried boiled turmeric in the sun for 8 to 10 days to hydrate, 11.52% Moisture, 9.20% Crude lipid, 7.68% Crude protein, 6.21% Crude ash, Curcumin ( Curcumin) 2.75%, Carbohydrate (62.64%) of carbohydrate (Carbohydrate), which has a composition ratio of 100 to 125㎛ finely pulverized, or 1 liter of distilled water per 100g of turmeric added, heated for 2 to 4 hours and then filtered Grain paper, characterized in that concentrated to 1/10 using an evaporator. The method according to claim 1, Starch is one or a mixture of two or more selected from corn starch, waxy corn starch, sun free gel, sun super gel, sun cream, sun free, sun tender, sun ace, tapioca starch, sun batter, sun batter C Characterized by grain paper. Rice flour 1 ~ 99wt%, turmeric 0.01 ~ 50wt%, starch 0.01 ~ 90wt%, salt 0.5 ~ 3wt%, water 0.08 ~ 25wt% for 10 to 15 minutes, the mixed mixture 3.5 ~ 5kg using a hot water heater Steaming at a pressure of / cm 2, Spreading the steamed mixture in a tray with a thickness of 0.05 to 2.0 mm and drying it first at a temperature of 70 to 80 ° C. for 7 to 12 minutes; Applying strong warm air to the grain paper after the first drying process and separating the grain paper from the tray at the same time as the second drying; Cutting the grain paper after the second drying process into a circular shape having a diameter of 16 to 31 cm or a square having a length of 16 to 31 cm, respectively, The method of producing a grain paper, characterized in that it is subjected to a packaging step of weighing the cut grain paper is put in a wrapping paper and sealed.