KR20160073808A - Production method for probiotic rice and the probiotic rice thereby - Google Patents

Abstract

The present invention relates to a process for preparing a raw fish paste, in which raw rice is harvested, foreign matter is removed, and rice bran and rice bran are removed from the rice bran through a kiln introduction process, a hot air drying process, and a rice bran process.
In order to accomplish the above object, the present invention provides a method of producing a raw fish meal, comprising: (S10) harvesting rice and removing foreign matter; A step (S20) of putting the rice in which the foreign substance is removed into a kiln and drying it; Culturing the dried rice (S30); And drying and paving the dried rice (S40).
Through the production of the vitamins according to the present invention, consumers who have a sense of resistance to brown rice can also take in the nutrients contained in brown rice through active vitamins, and can smoothly extinguish even after ingestion, There is an effect of preventing or improving disease.

Description

[0001] The present invention relates to a method for producing rice bran and a production method therefor,

More particularly, the present invention relates to a method for producing a raw fish paste and a method for producing the same, and more particularly, to a method for producing a raw fish paste without rice bran by removing the foreign materials from the rice, And a process for producing the same.

This is a process of making brown rice from rice and then turning it back into rice. Specifically, the above process is described in detail. When rice husks are shaken and rice husks are shaken off, the rice husk, that is, rice husk layer is peeled off to form brown rice. , And the process of making white rice from brown rice is called pure white. It is said that rice bran (rice bran) layer and ssue are completely removed from brown rice and made to 93% or less of brown rice weight according to the degree of rice paddy, and it is said to be about 90% of brown rice weight, leaving about 70% It is said to be about 7 minutes, and it is said that it is about 97% of brown rice weight with leaving all the seeds at 5 minutes.

Rice is rice which leaves rice only after removing rice bran layer and seeds completely by removing rice bran layer and seeds. It has good taste, good digestion and absorption when rice is cooked, %. The standard chemical composition is 14.1% moisture, 14.5% protein, 6.5% protein, 0.4% fat, 77.5% carbohydrate, 0.4% fiber and 0.5% ash, and the calories are 340 ㎉ As a carbohydrate source, other nutrients must be balanced by corrosion. Vitamin B1 content is only about 0.1 mg per 100 g, and vitamin B1 deficiency is likely to occur when only white rice is consumed.

Brown rice refers to rice that has been harvested and thawed after being harvested and thawed, and the structure of the brown rice is composed of rice bran (rice bran) layer such as perilla, seed bran, And an abdomen that occupies most of the rest. The endosperm is mainly filled with starch particles, and is used as an edible part when it is prepared as a white rice. The weight ratio of the brown rice to the brown rice is 5 ~ 6%, 2 ~ 3% and 92%, respectively. .

The standard chemical composition of brown rice was 15.5% of moisture, 7.4% of protein, 3.0% of lipid, 71.8% of carbohydrate, 1.0% of fiber and 1.3% of ash. Vitamin B1 contained 0.54㎎ of 100g, And fat, but vitamin B1 is relatively large. Brown rice has better shelf life than white rice, has less harm and less harmful microorganisms, and has no loss of nutrients due to the whitening, so it has abundant fat, protein, vitamin B1 and B2 compared with white rice, It is.

Because of the above reasons, the taste of rice is better than that of white rice, the digestion and absorption of nutrients are not good, and the spread of rice is difficult because of difficulty in making rice. To cook rice in a short time using brown rice, However, there is a problem that vitamin B is destroyed due to high temperature.

Korean Patent Registration No. 10-0885218 (Registration Date: Feb. 17, 2009) relates to a method of processing rice, in which a natural mineral powder of a rare earth system is coated on rice brown rice, which is first picked, So that nutrients can be provided. However, the above-described technique has a problem in that the process of collecting and pulverizing minerals and applying them to brown rice is relatively long and requires a large amount of labor, and the process is cumbersome and economical.

In addition, the Korean Registered Patent Publication No. 10-0970227 (registered on July 30, 2010) is prepared by germinating brown rice at 5 minutes and then germinating it, so that it is smoother than rice in usual 7 minutes while keeping the nutrition of brown rice as much as possible. The germination process is somewhat complicated, and the Korean Patent Registration No. 10-2005-0045536 (published on May 17, 2005) discloses a method of producing a rice gruel Thereby forming a fine cracked portion in the skin layer constituting the surface of the brown rice so that moisture is transmitted and absorbed into the white rice layer through the cracked portion so as to obtain the same effect as that of the white rice cooked. There is a problem that the process of forming the part is complicated and not easy.

KR 10-0885218 B1 2009. 02. 17. KR 10-0970227 B1 2010. 07. 07. KR 10-2005-0045536 A 2005. 05. 17.

The present invention was created to solve the above problems of the prior art. The rice is put into a kiln and dried in a hot air at 50 to 60 ° C so that rice bran, composed of rice husks and rice bran, The purpose is to do so.

Further, according to the present invention, it is an object of the present invention to enable both the nutrients of brown rice and the texture of white rice to be consumed.

In order to accomplish the above object, the present invention provides a method of producing a raw fish meal, comprising: (S10) harvesting rice and removing foreign matter; A step (S20) of putting the rice in which the foreign substance is removed into a kiln and drying it; Culturing the dried rice (S30); And drying and paving the dried rice (S40).

Further, the step S20 of the present invention is performed at a temperature of 40 to 70 DEG C for 18 to 30 hours. In the step S30, a step S30-1 of grasping foreign materials other than rice, ; A step (S30-2) of removing the rice husk layer from the primary stuck rice; A step (S30-3) of initially sorting out the clusters or chaff from the rice husk layer removed; A step (S30-4) of secondarily grinding the foreign object from the first selected rice; A step (S30-5) in which the outer rough layer is removed from the secondary stuck rice, and the step is performed; And a step (S30-6) for secondarily selecting a cheek, a chin, or an anchor.

Through the production of the vitamins according to the present invention, consumers who have a sense of resistance to brown rice can eat the nutrients contained in the brown rice and can easily extinguish even after ingestion, thereby preventing or improving diseases such as constipation .

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flow chart of a method of manufacturing a vitamins according to the present invention. Fig.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

According to the present invention, rice gruel and rice bran composed of rice husks and rice bran are not separated from the end milk but remain in rice as they are, so that nutrients such as brown rice can be consumed. Therefore, the term " rice bran used in the present invention " means rice in a state in which rice bran made of rice bran and rice bran is not separated from the bran.

Rice consists of the outer layer, rice husk, rice bran, and white rice. Rice consists of rice husk and rice bran.

The outer layer of the rice is composed of wax and paraffin components instead of nutrients. The rice husk is rich in vitamins, minerals, octacosanol, linoleic acid and ferulic acid. Rice bran is a phyllotaxis rich in fiber and vegetable fats. , Protein, and fat. According to the present invention, when rice, which is composed of rice husks and rice bran, is taken in a state not separated from the endosperm, the main nutrients contained in the rice can be taken intact have.

According to the present invention, first, rice is harvested first, and foreign matter including a stone mixed with rice is firstly removed (S10). Rice is most preferably harvested in that year, but it may be used one to three years after harvest. The rice is harvested to remove foreign matter including stones mixed with rice through a stoner.

The rice that has been removed from the stonewall through the stonewall can be removed from the stonewall through the additional process of washing with wind, so that the foreign matter mixed with the rice or attached to the surface of the grain can be further removed S10-1). The cleaning process using wind power has an advantage that the beneficial ingredient contained in rice can be prevented from being dissolved or washed away due to the nature of not using water. That is, when washing is performed using water, major components of rice can be dissolved and disappear, but when wind power is used, the loss of the main components is minimized. In the present invention, the strength of the wind force is set to 1 to 5 m / s so that the foreign matter remaining on the rice or sticking to the surface can be suitably removed.

In the present invention, hot air drying is performed by injecting the rice in which the foreign substance is removed through the step S10 into a kiln having a heater (S20). The rice from which the foreign substance has been removed through the step S10 is placed in the inside of the kiln, for example, is put on the top of a rotating plate rotating at a constant speed, and then heat is applied to the kiln, have. The heat applied to the kiln should be applied through indirect heating instead of direct heating. That is, instead of directly heating the rotary plate on which the rice is placed, the rice is heated or indirectly heated by the hot air in the rotary kiln in a state where the rotary plate is rotated.

The water content of the dried rice through the drying process of step S20 is 8 to 15% by weight. When the water content of the rice is less than 8% by weight, it is not easy to feel a moist and pleasant taste when the rice is cooked. If the water content of the rice exceeds 15% by weight, the rice which is composed of rice husk and rice bran Therefore, it is not preferable because the nutrients contained in rice gruel composed of rice husks and rice bran are reduced when the rice is consumed. In the present invention, the water content of the rice is preferably 10 to 12 wt%, so that the loss of rice bran during the ripening process can be minimized along with the improvement of texture.

The kind of the kiln used in the drying process is not limited, but an electric kiln or an inhaler may be used. In the case of a rotary plate provided inside the kiln, a plurality of through holes are preferably formed in order to increase heat transfer efficiency. It is preferable to use a stainless steel material resistant to heat.

The rice put into the kiln is dried at a temperature of 40 to 70 ° C. for 18 to 30 hours. When the rice is dried for less than 18 hours, the moisture may not be dried properly. Therefore, there is a risk that the rice gruel composed of rice husks and rice bran will be shaved down by the above-mentioned rice pellets during the rolling process using the rice gruel, If it is dried for more than a certain period of time, moisture of the rice becomes insufficient, so that when the rice is cooked, the texture is deteriorated, which is not preferable.

Also, when the temperature of the kiln is lowered to less than 40 캜, it is not preferable because the rice husk can not be removed easily due to the reason that the moisture of the rice can not be sufficiently removed. If you do. The moisture of the rice becomes insufficient, and when the rice is cooked, the texture is not good and it is not preferable.

In the present invention, it is preferable that the rice introduced into the kiln is dried at a temperature of 50 to 60 ° C for 23 to 25 hours to minimize the loss of rice bran during the ripening process, to facilitate the removal of rice hulls, Allow the texture to be maintained.

In step S30, the dried rice is processed through the step S20, and the step S30 may be subdivided in a separate process.

First, foreign matter other than rice, which is unsuitable for rolling, is firstly collected from the dried rice through step S20 (S30-1). In order to further remove the foreign substances contained in the rice, the present invention may further include a step of removing the foreign substances, which may be contained in the dried rice, in the process of the present invention. In the case where a foreign object such as a stone is not removed, an abnormality may occur in a mechanical device such as a ridge used in the rolling, and thus a separate repair process is required. It is undesirable because it is not economical due to labor force.

After the first marching process, the rice husk layer is removed from the rice which has the first foreign matter (S30-2), and the relatively light foreign matter including the rice husk, chaff or dust is firstly selected from the rice husk layer removed rice (S30-3). It is preferable to remove the chrysanthemum with blue light, the chaff having only the skin, or the fine dusts in the rice with the rice husk layer removed. If the foreign matter is not removed, it is not preferable because the mouth feel is not good at the time of ingestion. The helium, chaff, or dust may be generated using wind power, and the intensity of the wind power may be 1 to 5 m / s.

After step S30-3, the foreign matter is allowed to be secondarily collected from the rice (S30-4). In the state where the foreign matters including the clogging, the chaff, or the dust are removed, it is preferable to proceed the marl process secondarily to reliably remove the relatively hard foreign substances such as stones.

After the step S30-4, the outer rough layer is removed from the secondary stapled rice (S30-5). At this time, the road is made to be 3 ~ 7 minutes, preferably 5 ~ 6 minutes. Removal of the outer layer can be accomplished by using a rice gritter, and the outer layer is removed in the state where hard foreign substances such as stones and relatively soft foreign substances such as clusters and chaff are removed, and the outer layer is removed. Rice bran is composed of rice bran, which is in the state of being preserved.

(S30-6). Then, the foreign substances including rice, seaweed, or anchors, which may be included in the rice gruel, are removed. Removal of relatively light foreign matter can be accomplished by wind, for example, and can be removed using wind speeds of 1 to 5 m / s, as in the primary sorting.

The rice, which is rice that has been kept in a state where rice bran is maintained, is packed in an appropriate amount (S40). The suture fabric prepared through S30 process is put into the wrapping paper in the range of 5 ~ 40㎏ to be vacuum packed. The vacuum packaging is necessary to prevent foreign matter or microorganisms from entering the packaging paper, and to prevent decay of the inside of the packaging paper.

Example

Example 1

After the harvesting, foreign matter was removed from the top of the inner rotary plate of the electric kiln, and the rice was dried with hot air for 24 hours at 55 ° C to have a water content of 11% by weight. Rice bran and rice gruel were separated from the endosperm by means of layer removal, primary screening, secondary barb, 5 min screening and secondary screening.

Comparative Example

Comparative Example 1

In general, it is sold at the 11 minutes

Comparative Example 2

Generally sold for three minutes sold brown rice

Experimental example.

(20, 30, 40, 50, and 60 years old male and female) were subjected to a 5-point scaling method by using the rice prepared as in Example 1 and Comparative Examples 1 to 2, Sensory evaluation (taste, palatability, texture, synthesis).

division flavor Purity Texture Synthesis Example 1 4.87 4.88 4.85 4.86 Comparative Example 1 4.56 4.65 4.57 4.59 Comparative Example 2 4.57 4.52 4.38 4.49

From the above results, it can be seen that the live weights produced by the present invention are significantly higher than those of white rice or brown rice. That is, it can be confirmed that the taste, palatability, and texture of Example 1 are significantly higher than those of Comparative Example 1 and Comparative Example 2.

In the case of Example 1, the texture was higher than that of Comparative Example 1, and the texture was higher than that of Comparative Example 2. Also, rice bran and rice bran, which were softer than those of Comparative Example 2, And the texture can be improved.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined in the appended claims.

Claims (4)

A step (S10) of harvesting rice and removing foreign matter;
A step (S20) of putting the rice in which the foreign substance is removed into a kiln and drying it;
Culturing the dried rice (S30); And
Paving and drying the dried rice (S40);
≪ / RTI >
The method according to claim 1,
In operation S20,
And at a temperature of 40 to 70 DEG C for 18 to 30 hours.
The method according to claim 1,
In operation S30,
A step (S30-1) of firstly grasping foreign materials other than rice, which is unsuitable for harvesting;
A step (S30-2) of removing the rice husk layer from the primary stuck rice;
A step (S30-3) of initially sorting out the clusters or chaff from the rice husk layer removed;
A step (S30-4) of secondarily grinding the foreign object from the first selected rice;
A step (S30-5) in which the outer rough layer is removed from the secondary stuck rice, and the step is performed; And
(S30-6) of secondarily sorting out, cheating, or anchoring;
≪ / RTI >
A biomass which is produced by any one of claims 1 to 3.

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