KR20120022486A - Process for making instant rice cake flour - Google Patents

Process for making instant rice cake flour Download PDF

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Publication number
KR20120022486A
KR20120022486A KR1020100086101A KR20100086101A KR20120022486A KR 20120022486 A KR20120022486 A KR 20120022486A KR 1020100086101 A KR1020100086101 A KR 1020100086101A KR 20100086101 A KR20100086101 A KR 20100086101A KR 20120022486 A KR20120022486 A KR 20120022486A
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South Korea
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rice
snack machine
mixer
snack
minutes
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KR1020100086101A
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Korean (ko)
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KR101771534B1 (en
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김금실
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김금실
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • A23P10/22—Agglomeration or granulation with pulverisation of solid particles, e.g. in a free-falling curtain
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
    • B02C9/00—Other milling methods or mills specially adapted for grain
    • B02C9/02—Cutting or splitting grain

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Cereal-Derived Products (AREA)
  • Confectionery (AREA)

Abstract

PURPOSE: A producing method of instant grain powder for producing rice cake is provided to enable users to easily eat the rice cake by simply pouring water to the grain powder. CONSTITUTION: A producing method of instant grain powder for producing rice cake comprises the following steps: inserting white rice into a mixer, and pouring water into the rice before uniformly mixing for 20 minutes; aging the white rice for 2 hours; pre-heating a snack producing machine at 120 deg C for 20 minutes; inserting grain ingredients into the snack producing machine, and cutting grain mixture lumps extruded from an outlet of the snack producing machine; and crushing the lumps with a crusher. The grain ingredients include the white rice, brown rice, barley, glutinous rice, and black rice.

Description

즉석 곡물 떡가루의 제조방법{PROCESS FOR MAKING INSTANT RICE CAKE FLOUR}How to make instant grain rice cakes {PROCESS FOR MAKING INSTANT RICE CAKE FLOUR}

본 발명은 즉석에서 반죽하여 취식할 수 있는 즉석 떡가루의 제조방법에 관한 것이다.The present invention relates to a method for producing instant rice flour that can be eaten by kneading on the fly.

일반적으로 통상적인 곡물을 이용한 떡 제조방법은 곡물에 물을 가하여 충분히 불린 후 수분을 어느 정도 제거한 상태에서 분쇄기로 갈아 가루를 낸 후 수분과 열을 가하여 찌는 단계로 구성되거나, 떡을 쪄낸 후 떡메로 쳐서 제조하는 단계로 구성된다.
In general, a method of making rice cake using grains consists of a step of adding water to the grain and soaking it with enough water to grind the grinder in a state where water is removed to some extent, and then steaming it with water and heat, or steaming rice cake after steaming rice cake. Is produced by squeezing.

이와 같이 떡을 제조하는 방법은 곡물 분쇄기, 시루 또는 떡메 등을 갖추지 아니한 일반 가정에서 제조하기 위해서는 많은 시간이 소요되며 특히, 인절미나 흰 떡국용 떡을 만들어내기 위한 떡메로 치는 단계는 매우 힘든 과정이 된다.
This method of making rice cakes takes a lot of time to produce in a general home without a grain grinder, shiru or rice cake, and in particular, the step of making rice cakes for cutting rice cake or white rice cake soup is a very difficult process. do.

이러한 이유로 떡은 일반 가정에서 기호에 따라 만들어 먹는 것이 현실적으로 어려운 실정이고 방앗간을 이용하거나 전문 떡집을 통해 주문하여 이루어지는 것이 보통인데, 방앗간이나 전문 떡집을 이용하기 위해서도 미리 주문을 필요로 하므로 시간이 많이 소요될 수 있고 비용 역시 많이 소요되는 문제점이 있었다. 또한, 구입한 떡을 보관하였다가 필요시마다 취식하기 위해서는 냉동하였다가 해동하여 먹어야 하는데 이러한 보관방법은 떡의 원래의 식감을 손실시켜 맛이 없어진다는 단점이 있을 뿐더러, 실온에 보관시 쉽게 굳어버리기 때문에 그때 그때 구입해야만 처음과 같은 맛의 떡을 즐길 수 있다는 어려움이 있었다.
For this reason, it is difficult to make and eat rice cakes according to your preferences in ordinary homes, and it is usually done by ordering them using a mill or a specialty bakery. There was a problem that can be costly. In addition, in order to store the purchased rice cakes and eat them whenever necessary, they must be frozen and thawed and eaten. However, these storage methods have the disadvantage of losing the original texture of the rice cakes and lose their taste. At that time, there was a difficulty in enjoying the same taste as the first time you had to buy it.

본 발명은 전통적인 떡 제조방법이 갖는 문제점을 해소하고자 물만 부어서 반죽하면 원할 때마다 용이하게 떡을 만들어 먹을 수 있는 즉석 떡가루를 제조하는 방법을 제공하는 것을 목적으로 한다.
An object of the present invention is to provide a method for producing instant rice flour that can be easily made by making the rice cake whenever you want to pour only water to solve the problems of the traditional rice cake manufacturing method.

본 발명은 수분만 가하면 반죽하여 인절미 등의 떡으로 성형하여 즉석에서 취식이 가능한 떡가루를 제공하는 것을 목적으로 한다.
It is an object of the present invention to provide a rice cake powder that can be eaten on the fly by kneading by adding moisture and molding into rice cakes such as injeolmi.

또한, 본 발명은 장기간 보관이 가능한 즉석 떡가루를 제공하는 것을 목적으로 한다.
In addition, an object of the present invention is to provide an instant rice flour that can be stored for a long time.

상기 목적을 달성하기 위해 본 발명의 방법은 개나리콘 스넥기계를 이용함으로써 곡물에 최소량의 수분만을 첨가하여 즉석 떡가루를 제조하는 것으로 구성된다. 구체적으로, 본 발명의 방법은 건조상태의 곡물에 소량의 물을 혼합한 후 개나리콘 스넥기계에 투입한 후 이로부터 압출되는 곡물원료를 곧바로 분쇄하는 것으로 구성된다.
In order to achieve the above object, the method of the present invention consists in producing instant rice flour by adding only a minimum amount of moisture to grains by using a forsythia snack machine. Specifically, the method of the present invention consists of mixing a small amount of water in the grain of the dry state and then injecting it into the forsycon snack machine and then immediately milling the grain raw material extruded therefrom.

보다 상세하게는, 본 발명은 하기 단계로 구성되는 즉석 떡가루 제조방법을 제공한다:More specifically, the present invention provides a method for preparing instant rice flour consisting of the following steps:

선별된 곡물을 혼합기에 넣고 곡물 80kg 당 물 약 500~800cc를 투입한 후 균일하게 혼합되도록 20분동안 혼합기를 가동하는 단계;Putting the sorted grains into a mixer and putting about 500-800 cc of water per 80 kg of grains, and then operating the mixer for 20 minutes to uniformly mix;

소정의 수분과 혼합된 곡물원료를 2시간 숙성시키는 단계;Aging the grain material mixed with a predetermined moisture for 2 hours;

개나리콘 스넥기계를 약 110 내지 120℃로 20분 동안 예열하는 단계;Preheating the forsythia snack machine to about 110-120 ° C. for 20 minutes;

예열된 스넥기계에 준비된 곡물원료를 투입한 후 스넥기계 토출구로 압출되는 곡물원료를 절단하는 단계;Cutting the grain raw material extruded into the outlet of the snack machine after inputting the prepared grain raw material to the preheated snack machine;

스넥기계로부터 토출 및 절단된 곡물원료를 분쇄기로 투입하여 분쇄하는 단계.
Injecting the raw material discharged and cut from the snack machine into the grinder to grind.

보다 구체적으로, 본 발명은 하기 단계로 구성되는 즉석 떡가루 제조방법을 제공한다:More specifically, the present invention provides a method for preparing instant rice flour consisting of the following steps:

선별된 백미를 혼합기에 넣고 백미 80kg 당 물 500cc를 투입한 후 균일하게 혼합되도록 20분동안 혼합기를 가동하는 단계;Putting the sorted white rice into the mixer and adding 500 cc of water per 80 kg of white rice, and then operating the mixer for 20 minutes to uniformly mix;

소정의 수분과 혼합된 백미를 2시간 숙성시키는 단계;Aging of white rice mixed with predetermined water for 2 hours;

개나리콘 스넥기계를 120℃로 20분 동안 예열하는 단계;Preheating the forsythia snack machine to 120 ° C. for 20 minutes;

예열된 스넥기계에 준비된 곡물원료를 투입한 후 스넥기계 토출구로 압출되는 덩어리를 절단하는 단계;Cutting the mass extruded into the outlet of the snack machine after inputting the prepared grain raw material into the preheated snack machine;

스넥기계로부터 토출 및 절단된 덩어리를 분쇄기로 투입하여 분쇄하는 단계.
Pulverizing the discharged and cut lumps from the snack machine into a grinder.

또한, 구체적으로, 본 발명은 하기 단계로 구성되는 즉석 떡가루 제조방법을 제공한다:In addition, specifically, the present invention provides a method for preparing instant rice flour consisting of the following steps:

선별된 현미를 혼합기에 넣고 현미 80kg 당 물 600cc를 투입한 후 균일하게 혼합되도록 20분동안 혼합기를 가동하는 단계;Putting the selected brown rice into the mixer and adding 600 cc of water per 80 kg of brown rice, and then operating the mixer for 20 minutes to uniformly mix;

소정의 수분과 혼합된 현미를 2시간 숙성시키는 단계;Aging of brown rice mixed with predetermined water for 2 hours;

개나리콘 스넥기계를 120℃로 20분 동안 예열하는 단계;Preheating the forsythia snack machine to 120 ° C. for 20 minutes;

예열된 스넥기계에 준비된 곡물원료를 투입한 후 스넥기계 토출구로 압출되는 덩어리를 절단하는 단계;Cutting the mass extruded into the outlet of the snack machine after inputting the prepared grain raw material into the preheated snack machine;

스넥기계로부터 토출 및 절단된 덩어리를 분쇄기로 투입하여 분쇄하는 단계.
Pulverizing the discharged and cut lumps from the snack machine into a grinder.

또한, 구체적으로, 본 발명은 하기 단계로 구성되는 즉석 떡가루 제조방법을 제공한다:In addition, specifically, the present invention provides a method for preparing instant rice flour consisting of the following steps:

선별된 보리를 혼합기에 넣고 보리 80kg 당 물 500cc를 투입한 후 균일하게 혼합되도록 20분동안 혼합기를 가동하는 단계;Putting the selected barley into a mixer, putting 500 cc of water per 80 kg of barley, and then operating the mixer for 20 minutes to uniformly mix;

소정의 수분과 혼합된 보리를 2시간 숙성시키는 단계;Maturing barley mixed with predetermined moisture for 2 hours;

개나리콘 스넥기계를 120℃로 20분 동안 예열하는 단계;Preheating the forsythia snack machine to 120 ° C. for 20 minutes;

예열된 스넥기계에 준비된 곡물원료를 투입한 후 스넥기계 토출구로 압출되는 덩어리를 절단하는 단계;Cutting the mass extruded into the outlet of the snack machine after inputting the prepared grain raw material into the preheated snack machine;

스넥기계로부터 토출 및 절단된 덩어리를 분쇄기로 투입하여 분쇄하는 단계.
Pulverizing the discharged and cut lumps from the snack machine into a grinder.

또한, 구체적으로, 본 발명은 하기 단계로 구성되는 즉석 떡가루 제조방법을 제공한다:In addition, specifically, the present invention provides a method for preparing instant rice flour consisting of the following steps:

선별된 찹쌀을 혼합기에 넣고 찹쌀 80kg 당 물 700cc를 투입한 후 균일하게 혼합되도록 20분동안 혼합기를 가동하는 단계;Putting the selected glutinous rice into a mixer and adding 700cc of water per 80kg of glutinous rice, and then operating the mixer for 20 minutes to uniformly mix;

소정의 수분과 혼합된 보리를 2시간 숙성시키는 단계;Maturing barley mixed with predetermined moisture for 2 hours;

개나리콘 스넥기계를 110℃로 2시간 동안 예열하는 단계;Preheating the forsythia snack machine to 110 ° C. for 2 hours;

예열된 스넥기계에 준비된 곡물원료를 투입한 후 스넥기계 토출구로 압출되는 덩어리를 절단하는 단계;Cutting the mass extruded into the outlet of the snack machine after inputting the prepared grain raw material into the preheated snack machine;

스넥기계로부터 토출 및 절단된 덩어리를 분쇄기로 투입하여 분쇄하는 단계.
Pulverizing the discharged and cut lumps from the snack machine into a grinder.

나아가, 본 발명은 하기 단계로 구성되는 즉석 떡가루 제조방법을 제공한다:Furthermore, the present invention provides a method for preparing instant rice flour consisting of the following steps:

백미 20중량%, 현미 30중량%,보리 30중량%,찹쌀 10중량% 및 흑미 10중량%로 혼합된 혼합곡물을 혼합기에 넣고 곡물 80kg 당 물 800cc를 투입한 후 균일하게 혼합되도록 20분동안 혼합기를 가동하는 단계;20% by weight of white rice, 30% by brown rice, 30% by barley, 10% by weight glutinous rice and 10% by weight of black rice are added to the mixer, and 800cc of water per 80kg of grain is added and the mixer is mixed for 20 minutes. Starting the step;

소정의 수분과 혼합된 혼합곡물을 2시간 숙성시키는 단계;Aging the mixed grains mixed with predetermined water for 2 hours;

개나리콘 스넥기계를 120℃로 2시간 동안 예열하는 단계;Preheating the forsythia snack machine to 120 ° C. for 2 hours;

예열된 스넥기계에 준비된 곡물원료를 투입한 후 스넥기계 토출구로 압출되는 덩어리를 절단하는 단계;Cutting the mass extruded into the outlet of the snack machine after inputting the prepared grain raw material into the preheated snack machine;

스넥기계로부터 토출 및 절단된 덩어리를 분쇄기로 투입하여 분쇄하는 단계.
Pulverizing the discharged and cut lumps from the snack machine into a grinder.

본 발명의 특징은 곡물을 물에 장시간 불리거나 효소를 이용하여 전처리를 하지 않아도 떡가루를 제조해낼 수 있다는 간편함에 있으며, 나아가 효소를 이용한 전처리 없이도 장기간 실온에서 보관하여 떡을 만들어 먹을 수 있다는 보관의 용이성에 있다.
A feature of the present invention is the simplicity of making rice cake powder without the need for soaking the grains for a long time or pretreatment using enzymes, and furthermore, the ease of storage that rice cakes can be made and eaten by storing at room temperature for a long time without pretreatment using enzymes. Is in.

본 발명에 따르면, 떡을 시루에 찌지않고 즉석에서 먹을 만큼만 언제든지 만들어 취식할 수 있다. 특히, 1회용 비닐봉지에 떡가루와 물을 혼합하여 반죽하면 손에 가루를 묻히지 않고서도 떡을 만들어 먹을 수 있으므로 손을 세정해야 하는 번거로움 역시 없다.
According to the present invention, the rice cake can be made and eaten at any time as long as it is eaten on the spot without steaming. In particular, if you knead the mixture of rice flour and water in a disposable plastic bag, you can make rice cake without getting powder on your hands, so there is no need to wash your hands.

본 발명에 따른 방법은 하기 단계로 구성된다:The method according to the invention consists of the following steps:

선별된 곡물을 혼합기에 넣고 곡물 80kg 당 물 약 500~800cc를 투입한 후 균일하게 혼합되도록 20분동안 혼합기를 가동하는 단계;Putting the sorted grains into a mixer and putting about 500-800 cc of water per 80 kg of grains, and then operating the mixer for 20 minutes to uniformly mix;

소정의 수분과 혼합된 곡물원료를 2시간 숙성시키는 단계;Aging the grain material mixed with a predetermined moisture for 2 hours;

개나리콘 스넥기계를 약 110 내지 120℃로 20분 동안 예열하는 단계;Preheating the forsythia snack machine to about 110-120 ° C. for 20 minutes;

예열된 스넥기계에 준비된 곡물원료를 투입한 후 스넥기계 토출구로 압출되는 곡물원료를 절단하는 단계;Cutting the grain raw material extruded into the outlet of the snack machine after inputting the prepared grain raw material to the preheated snack machine;

스넥기계로부터 토출 및 절단된 곡물원료를 분쇄기로 투입하여 분쇄하는 단계,
Crushing the raw materials discharged and cut from the snack machine into a grinder,

상기 개나리콘 스넥기계는 개나리콘이라고 칭하는 옥수수과자를 제조하는 기계를 관용적으로 일컫는 기계로서, 현재까지 개나리콘 스넥기계를 이용하여 떡가루를 제조하는 방법은 공개된바 없다. 개나리콘 스넥기계는 투입 원료의 수분함량에 대해 까다로운 특성을 가지는바 일반 백미 80kg 당 물 500cc를 혼합한 후 2시간을 경과한 후 투입하는 조건을 반드시 준수해야만 본 발명의 목적인 즉석 떡가루의 제조가 가능하다. 상기 개나리콘 스넥기계의 예열 온도는 110~120℃의 범위에서 조절가능하며 투입되는 곡물의 종류에 따라 달라질 수 있으나 백미의 경우에 120℃로 하는 것이 가장 바람직하다.
The fore corn snack machine is a machine commonly referred to as a machine for producing corn confectionery called forsycan corn, and until now, a method of manufacturing rice flour using a forsycan snack machine has not been disclosed. Forsythia snack machine has a demanding characteristic for the moisture content of the raw material input, after mixing 2 hours after mixing 500cc of water per 80kg of ordinary white rice must comply with the conditions to be added to make instant rice flour that is the object of the present invention Do. The preheating temperature of the forsythia snack machine is adjustable in the range of 110 ~ 120 ℃ and may vary depending on the type of grain added, but in the case of white rice is most preferably set to 120 ℃.

상기 곡물과 물의 혼합은 상온에서 이루어지는 것이 바람직하다.
Mixing of the grains and water is preferably performed at room temperature.

상기 곡물은 백미, 현미, 보리, 2 이상의 혼합곡물이 사용될 수 있다. 백미인 경우 백미 80kg당 물 500cc가 바람직하고, 현미인 경우 현미 80kg 당 물 600cc가 바람직하며, 보리인 경우 보리 80kg 당 물 500cc가 바람직하며, 찹쌀인 경우 찹쌀 80kg당 물 700cc가 바람직하다. 또한, 백미와 찹쌀, 현미, 검정쌀 및 보리가 혼합된 혼합곡물이 경우 곡물 총 중량 80kg 당 물 800cc인 것이 바람직하다.
The grains may be white rice, brown rice, barley, two or more mixed grains. In the case of white rice, 500cc per 80kg of white rice is preferable, in the case of brown rice, 600cc of water per 80kg is preferable, in the case of barley, 500cc of water per 80kg of barley is preferred, and in the case of glutinous rice, 700cc of 80kg of glutinous rice is preferable. In addition, in the case of mixed grains in which white rice and glutinous rice, brown rice, black rice and barley are mixed, it is preferable that water is 800 cc per 80 kg of total weight of grain.

상기 곡물에 혼합하는 물의 양이 상기 정해진 양보다 많으면 곡물원료가 질어져 개나리콘 스넥기계를 통과하지 못하고 기계가 멈출 수 있다. 만일 상기 정해진 물의 양보다 적으면 개나리콘 스넥기계에서 원료가 타는 현상이 발생할 수 있다.
If the amount of water mixed with the grain is greater than the predetermined amount, the grain raw material may be lost and the machine may stop without passing through the forsythia snack machine. If the amount is less than the predetermined amount of water may cause burning of raw materials in the forsycon snack machine.

개나리콘 스넥기계의 예열 온도 역시 투입 곡물의 종류에 따라 조절이 필요하다. 백미, 현미, 보리 및 혼합곡물인 경우 120℃, 찹쌀인 경우 110℃인 것이 바람직하다.
The preheating temperature of forsycon snack machine also needs to be adjusted according to the type of grain. In the case of white rice, brown rice, barley and mixed grains, it is preferable that the temperature is 120 ° C.

본 발명에 따라 제조된 떡가루의 경우 가루 200mg에 대해 물 250cc의 섞은 후 기호에 따라 적당량의 소금 및 설탕을 첨가한 후 반죽하면 약 1분이면 떡이 완성된다. 완성된 떡은 기호에 따라 적당하게 절단하여 콩고물, 빵가루 등을 묻혀서 먹을 수 있다.
In the case of the rice cake powder prepared according to the present invention, after mixing 250cc of water with 200mg of powder and adding an appropriate amount of salt and sugar according to preference, the rice cake is completed in about 1 minute. The finished rice cake can be cut into pieces according to your preference and eaten with soybean flour and bread crumbs.

이하 본 발명을 실시예에 의하여 상세히 설명할 것이나, 본 발명이 이에 한정되는 것으로 해석되지 아니한다.
Hereinafter, the present invention will be described in detail by way of examples, but the present invention is not to be construed as being limited thereto.

실시예Example

깨끗한 햅쌀로서 백미를 80kg을 준비한 후 건조된 상태 그대로 혼합기에 투입하였다. 혼합기에 물 500cc를 붓고 혼합기에서 천천히 교반하여 수분이 골고루 곡물사이로 배합되어 균일한 수분함량을 갖도록 하였다. 교반은 상온에서 약 20분간 이루어졌다.
80 kg of white rice was prepared as a clean rice and then put into a mixer as it was dried. Pour 500cc of water into the mixer and stir slowly in the mixer to mix water evenly among the grains to have a uniform moisture content. Stirring was performed at room temperature for about 20 minutes.

혼합기내에 2시간 정도 내버려둔 후 그 사이 개나리콘 스넥기계를 예열하여 120℃로 되도록 하였다. 예열이 종료된 후 수분과 혼합한 백미를 개나리콘 스넥기계의 유입구에 넣고 개나리콘 스넥기계를 130rpm의 속도로 조정하여 가동하였다. 토출구로 압출되는 덩어리를 약 10~15cm 길이로 절단하여 곧바로 분쇄기로 투입되도록 하여 가루로 분쇄되도록 하였다.
After leaving for about 2 hours in the mixer, the fore-acorn snack machine was preheated to 120 ° C. After the preheating was finished, the white rice mixed with water was put in the inlet of the forsythenic snack machine and operated by adjusting the forsythenic snack machine at a speed of 130 rpm. The mass extruded into the discharge port was cut into a length of about 10 to 15 cm and immediately put into a grinder to be pulverized into powder.

Claims (5)

하기 단계로 구성되는 즉석 떡가루 제조방법:
선별된 백미를 혼합기에 넣고 백미 80kg 당 물 500cc를 투입한 후 균일하게 혼합되도록 20분동안 혼합기를 가동하는 단계;
소정의 수분과 혼합된 백미를 2시간 숙성시키는 단계;
개나리콘 스넥기계를 120℃로 20분 동안 예열하는 단계;
예열된 스넥기계에 준비된 곡물원료를 투입한 후 스넥기계 토출구로 압출되는 덩어리를 절단하는 단계;
스넥기계로부터 토출 및 절단된 덩어리를 분쇄기로 투입하여 분쇄하는 단계.
Instant rice flour manufacturing method consisting of the following steps:
Putting the sorted white rice into the mixer and adding 500 cc of water per 80 kg of white rice, and then operating the mixer for 20 minutes to uniformly mix;
Aging of white rice mixed with predetermined water for 2 hours;
Preheating the forsythia snack machine to 120 ° C. for 20 minutes;
Cutting the mass extruded into the outlet of the snack machine after inputting the prepared grain raw material into the preheated snack machine;
Pulverizing the discharged and cut lumps from the snack machine into a grinder.
하기 단계로 구성되는 즉석 떡가루 제조방법:
선별된 현미를 혼합기에 넣고 현미 80kg 당 물 600cc를 투입한 후 균일하게 혼합되도록 20분동안 혼합기를 가동하는 단계;
소정의 수분과 혼합된 현미를 2시간 숙성시키는 단계;
개나리콘 스넥기계를 120℃로 20분 동안 예열하는 단계;
예열된 스넥기계에 준비된 곡물원료를 투입한 후 스넥기계 토출구로 압출되는 덩어리를 절단하는 단계;
스넥기계로부터 토출 및 절단된 덩어리를 분쇄기로 투입하여 분쇄하는 단계.Instant rice flour manufacturing method consisting of the following steps:
Putting the selected brown rice into the mixer and adding 600 cc of water per 80 kg of brown rice, and then operating the mixer for 20 minutes to uniformly mix;
Aging of brown rice mixed with predetermined water for 2 hours;
Preheating the forsythia snack machine to 120 ° C. for 20 minutes;
Cutting the mass extruded into the outlet of the snack machine after inputting the prepared grain raw material into the preheated snack machine;
Pulverizing the discharged and cut lumps from the snack machine into a grinder. 하기 단계로 구성되는 즉석 떡가루 제조방법:
선별된 보리를 혼합기에 넣고 보리 80kg 당 물 500cc를 투입한 후 균일하게 혼합되도록 20분동안 혼합기를 가동하는 단계;
소정의 수분과 혼합된 보리를 2시간 숙성시키는 단계;
개나리콘 스넥기계를 120℃로 20분 동안 예열하는 단계;
예열된 스넥기계에 준비된 곡물원료를 투입한 후 스넥기계 토출구로 압출되는 덩어리를 절단하는 단계;
스넥기계로부터 토출 및 절단된 덩어리를 분쇄기로 투입하여 분쇄하는 단계.Instant rice flour manufacturing method consisting of the following steps:
Putting the selected barley into a mixer, putting 500 cc of water per 80 kg of barley, and then operating the mixer for 20 minutes to uniformly mix;
Maturing barley mixed with predetermined moisture for 2 hours;
Preheating the forsythia snack machine to 120 ° C. for 20 minutes;
Cutting the mass extruded into the outlet of the snack machine after inputting the prepared grain raw material into the preheated snack machine;
Pulverizing the discharged and cut lumps from the snack machine into a grinder. 하기 단계로 구성되는 즉석 떡가루 제조방법:
선별된 찹쌀을 혼합기에 넣고 찹쌀 80kg 당 물 700cc를 투입한 후 균일하게 혼합되도록 20분동안 혼합기를 가동하는 단계;
소정의 수분과 혼합된 보리를 2시간 숙성시키는 단계;
개나리콘 스넥기계를 110℃로 2시간 동안 예열하는 단계;
예열된 스넥기계에 준비된 곡물원료를 투입한 후 스넥기계 토출구로 압출되는 덩어리를 절단하는 단계;
스넥기계로부터 토출 및 절단된 덩어리를 분쇄기로 투입하여 분쇄하는 단계.Instant rice flour manufacturing method consisting of the following steps:
Putting the selected glutinous rice into a mixer and adding 700cc of water per 80kg of glutinous rice, and then operating the mixer for 20 minutes to uniformly mix;
Maturing barley mixed with predetermined moisture for 2 hours;
Preheating the forsythia snack machine to 110 ° C. for 2 hours;
Cutting the mass extruded into the outlet of the snack machine after inputting the prepared grain raw material into the preheated snack machine;
Pulverizing the discharged and cut lumps from the snack machine into a grinder. 하기 단계로 구성되는 즉석 떡가루 제조방법:
백미 20중량%, 현미 30중량%,보리 30중량%,찹쌀 10중량% 및 흑미 10중량%로 혼합된 혼합곡물을 혼합기에 넣고 곡물 80kg 당 물 800cc를 투입한 후 균일하게 혼합되도록 20분동안 혼합기를 가동하는 단계;
소정의 수분과 혼합된 혼합곡물을 2시간 숙성시키는 단계;
개나리콘 스넥기계를 120℃로 2시간 동안 예열하는 단계;
예열된 스넥기계에 준비된 곡물원료를 투입한 후 스넥기계 토출구로 압출되는 덩어리를 절단하는 단계;
스넥기계로부터 토출 및 절단된 덩어리를 분쇄기로 투입하여 분쇄하는 단계.Instant rice flour manufacturing method consisting of the following steps:
20% by weight of white rice, 30% by brown rice, 30% by barley, 10% by weight glutinous rice and 10% by weight of black rice are added to the mixer, and 800cc of water per 80kg of grain is added and the mixer is mixed for 20 minutes. Starting the step;
Aging the mixed grains mixed with predetermined water for 2 hours;
Preheating the forsythia snack machine to 120 ° C. for 2 hours;
Cutting the mass extruded into the outlet of the snack machine after inputting the prepared grain raw material into the preheated snack machine;
Pulverizing the discharged and cut lumps from the snack machine into a grinder.
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CN104996879A (en) * 2015-07-13 2015-10-28 枞阳县周泽红家庭农场 High-fiber instant nutritious coarse cereal powder
CN105010956A (en) * 2015-06-29 2015-11-04 安徽凯利粮油食品有限公司 Instant nutrient coarse cereal powder capable of replenishing blood and maintaining beauty
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CN105010956A (en) * 2015-06-29 2015-11-04 安徽凯利粮油食品有限公司 Instant nutrient coarse cereal powder capable of replenishing blood and maintaining beauty
CN104996876A (en) * 2015-07-13 2015-10-28 枞阳县周泽红家庭农场 Instant nutrient coarse cereal powder with flavor of tomatoes and seafood
CN104996877A (en) * 2015-07-13 2015-10-28 枞阳县周泽红家庭农场 Instant nutrient coarse cereal flour capable of preventing cancer and resisting cancer
CN104996880A (en) * 2015-07-13 2015-10-28 枞阳县周泽红家庭农场 Instant nutritional coarse cereal flour capable of dispelling effects of alcohol
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CN105029175A (en) * 2015-07-13 2015-11-11 枞阳县周泽红家庭农场 Non-tooth sticking instant nutritional coarse cereal powder
KR20190102492A (en) * 2018-02-26 2019-09-04 임철준 Method for preparing rice powder for ready-to-eat rice cake

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