KR20160022153A - Production method of hygiene handlied brown rice improved preservation and rice cooking speed - Google Patents

Abstract

The present invention relates to a method for manufacturing sanitized brown rice with improved rice cooking speed and preservation. The method for manufacturing sanitized brown rice with improved rice cooking speed and preservation is used to improve the flavor of brown rice and increase a storage period to facilitate storage and distribution, by sanitizing brown rice having a high content of dietary fiber after being milled using food additives and ultraviolet rays.

Description

Technical Field [0001] The present invention relates to a method of manufacturing a sanitized brown rice with improved cooking speed and storage stability,

The present invention relates to a method for manufacturing a sanitized brown rice improved in cooking speed and storage stability, and is characterized in that the taste of brown rice is improved through sanitization using plant additives and ultraviolet rays to brown rice having a high content of dietary fiber And a method of manufacturing a sanitization treated brown rice with improved cooking speed and preservability by increasing storage period.

Generally, brown rice is a rice husk layer made of rice husk layer, rice husk layer (rice bran layer), ssueun and cedar, which is removed with a brown rice machine. It is said to remove the rice husk layer of brown rice and the number of times .

The brown rice is classified as 1 ~ 13 minutes. The brown rice is processed for 1 ~ 7 minutes and the brown rice is processed for more than 9 minutes.

Therefore, brown rice contains various enzymes such as vegetable fiber and various minerals such as minerals, it increases resistance to diseases, prevents oxidation of blood, and makes alkaline blood. Therefore, it is useful for preventing aging and enhancing intestinal function. It is known and recommends brown rice rich in dietary fiber.

However, because of the rough texture of brown rice, the digestion of dietary fiber is slow, and the inconvenience of cooking, it is preferred to use rice with a smooth texture and digestion for more than 9 minutes.

In addition, brown rice, white rice, and grains are harvested once a year in Korea, processed after threshing and drying process, and preserved for more than one year. In the preserved brown rice and white rice, And rice pests such as rice weevils and molds are generated according to the quality of the rice, and the quality of the rice is deteriorated.

In order to solve these problems, Korean Patent Laid-Open No. 10-1998-079624 discloses a method of germinating brown rice. However, the present invention uses an underwater germination process, Therefore, it is difficult to use in general rural areas.

Korean Patent No. 10-0386120 discloses a natural vegetable essential oil composition having insecticidal, antibacterial and antioxidative effects and a preservative for preserving agricultural products containing the same. However, in order to remove insecticides and bactericides against various foods The quality and texture of rice preserved for a long time are not presented.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made keeping in mind the above problems occurring in the prior art, and an object of the present invention is to provide a method for preparing a rice flour, And a method of manufacturing a sanitized brown rice improved in cooking speed and storage property for improving palatability.

The preservation period was increased by reducing the fungus and insect pests by the hygienic treatment with the vegetable additives and ultraviolet rays, and the hygienic treated brown rice improved the cooking speed and storage stability by reducing the bacillus bacilli after the cooking, And a method for producing the same.

In accordance with the present invention, there is provided a method of manufacturing a sanitized brown rice improved in cooking speed and shelf life, comprising the steps of: preparing a brown rice, and adding 100 parts by weight of cinnamon , Mugwort, and green tea, a drying step of drying the brown rice sprayed with the plant extract by the spraying step, and a sanitizing step of irradiating the dried brown rice with ultraviolet rays through the drying step ; And

The plant extracts were prepared by mixing 40 parts by weight of water with 1 part by weight of each of the wormwood, cinnamon and green tea leaves, and extracting and extracting the mugwort, cinnamon and green tea extracts at 60 ° C to 100 ° C for 1 to 2 hours And 1 part by weight of a cinnamon extract and 3 parts of a green tea extract are mixed with 1 part by weight of each of the mugwort extracts extracted through the filtration step.

According to the manufacturing method of the sanitization treated brown rice with improved cooking speed and storage property according to the present invention, the sanitization treatment is carried out by irradiating the added brown rice with the vegetable additives and ultraviolet rays to lower the strength and hardness of the brown rice rich in dietary fiber, The flavor is improved and the palatability is improved.

Further, the water absorption rate can be improved, the cooking time can be shortened easily, and the digestion and absorption rate can be improved.

In addition, fungi and insects were reduced through hygienic treatment, and the number of Bacillus bacteria after cooking was reduced, which is advantageous in increasing the preservation period before and after the cooking.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram showing a method of manufacturing a sanitized brown rice with improved cooking speed and storage stability according to the present invention;
FIG. 2 is a block diagram showing a method for producing a plant additive according to the present invention,
3 is a graph showing the water absorption rate of a sample according to the present invention.

Hereinafter, a method of manufacturing a sanitized brown rice with improved cooking speed and storage property according to the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a block diagram showing a method of manufacturing a sanitized brown rice with improved cooking speed and storability according to the present invention, FIG. 2 is a block diagram showing a method for producing a plant additive according to the present invention, 2 is a graph showing the water absorption rate of a sample according to the invention.

As shown in FIGS. 1 and 2, the present invention relates to a process for producing a sanitized brown rice improved in cooking speed and shelf life by processing rice flour rich in dietary fiber through vegetable additives and ultraviolet rays, ≪ / RTI >

1, the present invention includes an extracting step S10, a spraying step S20, a drying step S30, and a sanitization step S40, as shown in FIG.

The tearing step S10 makes a brown rice.

Here, the brown rice is ground for 1 to 7 minutes, and the rice husk layer of the rice is removed and the rice bran layer (rice bran layer) is ground.

In the spraying step S20, 1 to 5 parts by weight of the plant extract extracted and mixed with cinnamon, mugwort, and green tea are uniformly sprayed on 100 parts by weight of brown rice obtained in the above step S10.

Herein, the plant extract is prepared by mixing 40 parts by weight of water with 1 part by weight of each of wormwood, cinnamon and green tea leaves and extracting the mixture at 60 to 100 ° C for 1 to 2 hours to extract mugwort extract, cinnamon extract and green tea extract, respectively (S21).

And 1 part by weight of the cinnamon extract and 3 parts by weight of the green tea extract are mixed with 1 part by weight of each of the mugwort extracts extracted through the extraction step (S21), followed by filtration (S22).

That is, the mugwort extract produced by mixing mugwort and water at a weight ratio of 1:40, the cinnamon extract, green tea leaves and water produced by mixing cinnamon and water at a weight ratio of 1:40 were mixed at a weight ratio of 1:40 The extracted green tea extract is extracted.

1 to 5 parts by weight of each of the mugwort extract, cinnamon extract, and green tea leaf extract is mixed with each other at a ratio of 1: 1: 3 and filtered to obtain 100 parts by weight of the extracted plant extract.

In the drying step S30, the brown rice sprayed with the plant extract is dried at a room temperature of 20 to 30 DEG C for 30 minutes to 1 hour by the spraying step S20.

The sanitizing step S40 irradiates dried brown rice with 20 W ultraviolet rays for 10 to 20 seconds through a drying step (S30).

Here, the dried brown rice is uniformly irradiated with ultraviolet rays for 10 to 30 seconds.

Accordingly, the plant extract sprayed evenly on the surface of the brown rice is dried to produce the first sanitized partial browned brown rice, and the first sanitized partial browned brown rice is irradiated with ultraviolet rays to produce the second sanitized part brown rice do.

In addition, the brown rice produced by the above-described method can significantly reduce the number of bacteria and fungi, thereby increasing the preservation period before and after the rice so that it can be stored for a long time.

And the moisture absorption rate of corned brown rice is increased, so that the texture and flavor can be felt without a big difference compared to white rice after cooking.

In addition, the plant extracts and ultraviolet rays show the purpose and effect for brown rice. However, as described below, they can be manufactured using white rice, and they can be applied to various kinds of grains such as barley, soybean, and perilla Do.

Next, the brown rice and the samples produced by the manufacturing method will be described in comparison.

The samples were compared by using brown rice (0 min), partially browned brown rice (1 min and 2 min) and white rice (10 min).

end. Partial water absorption rate

As shown in FIG. 3, the water uptake rate was shown at intervals of 30 minutes. The water uptake rate at 0 minutes was low and the water uptake rate at 1 minute was slightly higher than that at 0 minutes. The water uptake rate of 10 minutes water was 30 minutes and the water uptake rate was slightly lower after 30 minutes.

As time elapses there is a decrease compared to the water uptake rate of 10 minutes of sea bream. However, the average time for water absorption for cooking in daily life is about 30 minutes. After 30 minutes, the pair is crushed and the smell You can fly.

Therefore, the water uptake rate up to 30 minutes to cook the partial sea bream (1 minute and 2 minutes) is similar to that of 10 minutes for 10 minutes, so if you cook for 10 minutes in the same condition as sea bream, It is the most important cause.

I. Effect of sample on bacterial count

1) Reduction effect of general bacteria by ultraviolet irradiation treatment

20 W ultraviolet rays were irradiated for 30 seconds at a distance of 10 cm.

As shown in [Table 1], it can be seen that the number of general bacteria is reduced to about 1/50 or less by ultraviolet treatment.

General bacterial count Before processing After processing Brown rice (0 minutes) 6 to 8 x 10 ³ / g 2 to 3 x 10 ¹ / g Partially ground brown rice (1 minute) 4 to 7 x 10 ³ / g 2 to 4 x 10 ¹ / g White rice (10 minutes) 2 to 3 x 10 ³ / g 1 to 2 x 10 ¹ / g

2) Plant extract spraying

Each of cinnamon, mugwort, green tea and water was mixed at a ratio of 1: 40, and the mixture was mixed with a mixture of cinnamon extract, mugwort extract and green tea extract at a ratio of 1: 1: 3, and 1 to 5 parts by weight of the mixture was sprayed on 100 parts by weight of the sample.

As shown in Table 2 below, the number of bacteria in the re-dried sample after spraying decreased to less than 1/10 to 1/20 of that before treatment.

General bacterial count Before processing After processing Brown rice 6 to 8 x 10 ³ / g 1 to 2 x 10 ² / g Partially browned brown rice 4 to 7 x 10 ³ / g 4 to 5 x 10 ² / g White rice 2 to 3 x 10 ³ / g 2 to 3 x 10 ² / g

3) UV irradiation after spraying of plant extract

The plant extracts prepared above were sprayed onto the samples and then treated with ultraviolet rays. As shown in Table 3, plant extracts and ultraviolet treated samples were reduced to about 1/200 of the initial number of bacteria.

General bacterial count Before processing After processing Brown rice 6 to 8 x 10 ³ / g 2 to 3 x 10 ^o / g Partially browned brown rice 4 to 7 x 10 ³ / g 4 to 5 x 10 ^o / g White rice 2 to 3 x 10 ³ / g 1 to 2 x 10 ^o / g

As described above, it is possible to confirm reduction of bacteria through ultraviolet rays treatment and plant extracts on the sample, and it is confirmed that the samples which are irradiated with ultraviolet rays after spraying with plant extract and irradiated with ultraviolet rays, .

All. Effect on the number of fungi of the sample

Experiments on the number of fungi were carried out under the same conditions as in the case of bacterium reduction described in the above-mentioned 'B', under ultraviolet ray irradiation and plant extract injection treatment conditions.

1) UV irradiation

As shown in [Table 4], it can be seen that the number of fungi of the sample is reduced to about 1/30 level or less compared with the number of common fungi by ultraviolet irradiation treatment.

Fungus number Before processing After processing Brown rice 1 to 3 x 10 ³ / g 1 to 2 x 10 ¹ / g Partially browned brown rice 1 to 2 x 10 ³ / g 4 to 5 x 10 ^o / g White rice 2 to 3 x 10 ² / g 1 to 2 x 10 ¹ / g

2) Plant extract spraying

As shown in [Table 5], it can be seen that the number of fungi in the sample decreased to less than 1/100 level compared with the number of fungi after spraying the plant extract.

Fungus number Before processing After processing Brown rice 1 to 3 x 10 ³ / g 2 to 2 x 10 ^o / g Partially browned brown rice 1 to 2 x 10 ³ / g 2 to 3 x 10 ^o / g White rice 2 to 3 x 10 ² / g 1 to 2 x 10 ^o / g

3) UV irradiation after spraying of plant extract

As shown in Table 6, it can be seen that the number of fungi in the sample is reduced to 1/150 or less compared to the number of fungi in general after the spray of the plant extract.

Fungus number Before processing After processing Brown rice 1 to 3 x 10 ³ / g 2 to 4 x 10 ¹ / g Partially, 1 to 2 x 10 ³ / g 3 to 4 x 10 ^o / g White rice 2 to 3 x 10 ³ / g 3 to 4 x 10 ^o / g

Thus, the number of initial fungi was 103 per gram, but ultraviolet irradiation treatment and plant extract treatment decreased the fungal number to a level of about 1/10 of the initial fungus number as in the case of bacteria.

In addition, it can be confirmed that the samples irradiated with ultraviolet rays after the plant extract spraying are significantly higher than those of the samples sprayed with plant additives and irradiated with ultraviolet rays.

All. Sensory test result

It is very good using 5 point scale for plant extract spraying and partly browning brown rice (part of sanitizing processed brown rice), brown rice, white rice and plant extract and partial browning brown rice before UV treatment. 3, bad 2, and very bad 1 point.

When cooking, all samples were not used for water but pressure cooker was used. The amount of water used was 150% for the weight of rice. As shown in Table 7, the overall flavor of the partially browned brown rice was similar to that of white rice, and the hygienically processed partially brown rice showed a slightly better flavor than the untreated rice.

Types of rice Brown rice Partially browned brown rice Sanitary treatment
Partially browned brown rice White rice smell 3.2 3.8 4.8 4.5 flavor 2.1 4.0 4.2 4.3 Hardness 1.4 3.7 4.2 4.5 Full flavor 1.8 4.3 4.6 4.8

Accordingly, the partly browned brown rice irradiated with plant extracts and ultraviolet rays has a significantly better flavor than the partially browned brown rice and brown rice before treatment, so that the improved effect of the flavor through the manufacturing method of the present invention can be confirmed.

In addition, it can be confirmed that brown rice produced through comparison with white rice (10 min.) Has a similar sensibility to white rice, so that the fish can feel the texture without inconvenience in daily life.

la. Rheometer measurement result

[Table 8] is a measurement of physical properties. As can be seen, the partial browning brown rice showed a great decrease in strength and hardness after cooking compared to brown rice.

Types of rice Brown rice Partially browned brown rice Sanitary treatment
Partially browned brown rice White rice burglar 150,777 27,703 28,625 15,675 Hardness 329,567 44,661 43,275 30,562

As a result, the partial browned brown rice has a slightly higher value than that of white rice, but it has an effect that it can be consumed without any difference in texture compared with white rice by eliminating rough rice texture unique to brown rice.

In addition, it can be confirmed that the texture of the brown rice improves more with the decrease in strength and hardness.

hemp. Effect on bacterial count during preservation of sample

The number of bacterial cells was measured by storing the frozen rice husks at 30 ℃ in a sanitizing treatment. As shown in Table 9, the hygienic part of the frozen brown rice stored for one month shows that it maintains a significantly lower number of bacteria than untreated.

Days saved 0 days 15th 30 days Non-hygienic part Brown rice 4.3 x 10 ³ / g 4.6 x 10 ³ / g 5.2 x 10 ³ / g Sanitization treatment
Partially browned brown rice 4.0 x 10 ^o / g 7.0 x 10 ^o / g 2.1 x 10 ¹ / g

As a result, it is possible to confirm the effect that the propagation of bacteria can be suppressed as much as possible and the quality can be maintained and preserved for a long period of time.

In addition, rice is generally preserved for a long period of more than 1 year in general, so that it is possible to suppress the propagation of bacteria and to have a better effect as the storage period increases.

bar. Effect of storage of sample after cooking

The number of Bacillus bacillus was increased by storage at 30 ℃ in order to observe the change of the number of Bacillus spp.

The effective storage period was based on the initial spoilage count of more than 1x107 grains per gram. As shown in [Table 10], the samples that were sanitized had a time to reach initial corruption of more than 90% Extended.

The time it takes to reach the initial number of spoilage bacteria Increase / decrease rate
(%, ba / a x 100) Before treatment (a) After treatment (b) 0 minutes 6.5 12.4 +90.2 Partially browned brown rice 6.0 11.8 +96.7 White rice 5.8 11.3 +94.5

Accordingly, the reduction of Bacillus bacteria after the cooking can be confirmed, and the preservation time is increased after rice brown rice is cooked.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the invention as defined by the appended claims. It is obvious that you can do it.

Claims (2)

A panning step (S10) of obtaining a brown rice;
(S20) spraying 1 to 5 parts by weight of a plant extract consisting of cinnamon, mugwort and green tea evenly to 100 parts by weight of the brown rice obtained through the above step (S10);
A drying step (S30) of drying the brown rice sprayed with the plant extract by the spraying step (S20);
And a sanitization step (S40) of irradiating dried brown rice with ultraviolet rays through the drying step (S30).
The plant extract according to claim 1, wherein the plant extract
Extracting step (S21) of extracting Mugwort mugwort extract, green tea extract and green tea extract for 1 to 2 hours at 60 ° C to 100 ° C with 1 part by weight of each of mugwort, cinnamon and green tea leaves mixed with 40 parts by weight of water;
(S22) mixing 1 part by weight of the cinnamon extract and 3 parts by weight of the green tea leaf extract in 1 part by weight of each of the mugwort extracts extracted through the extracting step (21), and filtering the mixture. Thereby improving the hygienic process.

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