KR20170008569A

KR20170008569A - Manufacturing method for popped rice gangjeong of functional health

Info

Publication number: KR20170008569A
Application number: KR1020150099911A
Authority: KR
Inventors: 이상호; 나혜진; 백진우
Original assignee: 경상남도 고성군
Priority date: 2015-07-14
Filing date: 2015-07-14
Publication date: 2017-01-24
Also published as: KR101771308B1

Abstract

More particularly, the present invention relates to a method for producing rice processed food which is suitable for consumers' preference, and which can replace sugar or syrup and contains a functional ingredient with increased nutritional physiological effect The present invention relates to a method for producing a rice gruel.
A method for manufacturing a rice gruel gangue containing a functional ingredient according to the present invention comprises the steps of: a) measuring a first moisture content of a rice gruel for preparing rice gruel; A second step of drying at 45 캜 so that the water content of the raw material be 13 to 14% by weight; A third step of preparing the rice bran using the pudding machine using the dry raw material, wherein the temperature of the pudding machine is 245 to 255 占 폚 for 15 minutes; A fourth step of preparing a rice bran mixture by mixing a functional health ingredient with the prepared rice bran; A fifth step of swelling the gelatin in water at 4 to 5 DEG C for 5 minutes; A sixth step of heating the swollen gelatin to 65 < 0 > C and dissolving while stirring to prevent foaming; A seventh step of mixing the melted gelatin with isomaltooligosaccharide by heating at 65 DEG C to prepare a syrup; Mixing the rice tumbled mixture and the syrup into a mixing tank, heating the mixture to 65 캜 and mixing the rice tumbled rice gum; Wherein the rice bran gangjeongwon water is put into a forming mold and the molding is carried out, wherein the forming mold is preliminarily fired; A tenth step of moving the formed rice gulp rice gangjungwon water through the cooling conveyor belt to perform rapid cooling to improve the binding force inside the rice gulp rice gulagwon water; And storing the rapidly cooled rice gruel gangjeong at 20 to 25 캜.

Description

Technical Field [0001] The present invention relates to a method of manufacturing a rice gruel,

More particularly, the present invention relates to a method for producing rice processed food which is suitable for consumers' preference, and which can replace sugar or syrup and contains a functional ingredient with increased nutritional physiological effect The present invention relates to a method for producing a rice gruel.

Rice is used not only in Korea but also in major countries in the world. In Korea, more than 95% of rice production is the major food resource consumed in rice form.

On the other hand, rice consumption has been steadily declining due to dietary changes, busy lifestyle, increased singles, and increasing population passing through the morning. Rice imports are growing every year, while domestic rice production is similar every year. Domestic rice stocks have reached 1.4 million tons, more than double the 720,000 tons of proper stocks in 2010 (Source: 2010 All Rice stocks are expected to be about 1.4 million tons, Ministry of Agriculture, Forestry and Fisheries, 2010).

In addition, with the increase in rice inventory, the government's storage fee is 600 billion won per year, and rice prices are falling year by year, causing farmers to suffer more. To solve these problems, it is necessary to increase the consumption of rice through new market creation, and the representative market is rice processed food.

However, generally, the confectionery which is generally manufactured and sold on the market is used as a snack for children or adolescents. Most of the confectioneries sold on the market use wheat flour, modified starch, sugar, synthetic additives and the like, to be. This is a so-called junk food with low nutritional density. It has health problems for children and adolescents who are in a period of physical development and growth. In addition, there is a problem that, in general rice processed food, sugar or syrup is used to meet the preferences of the patients who need to be careful about saccharide intake or those who prefer well-being processed foods.

Korean Patent No. 10-0471620

DISCLOSURE OF THE INVENTION The present invention has been made to solve the above problems, and an object of the present invention is to provide a rice processed food which can produce rice processed food suitable for consumers' preference but can replace sugar or syrup and has increased nutritional physiological effect It has its purpose.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not restrictive of the invention as set forth in the accompanying drawings. It will be possible.

A method for manufacturing a rice gruel gangue containing a functional ingredient according to the present invention comprises the steps of: a) measuring a first moisture content of a rice gruel for preparing rice gruel; A second step of drying at 45 캜 so that the water content of the raw material be 13 to 14% by weight; A third step of preparing the rice bran using the pudding machine using the dry raw material, wherein the temperature of the pudding machine is 245 to 255 ° C for 15 minutes; Preparing a rice bran mixture by mixing a functional health ingredient with the prepared rice bran; A fifth step of swelling the gelatin in water at 4 to 5 DEG C for 5 minutes; A sixth step of heating the swollen gelatin to 65 DEG C and dissolving while stirring to prevent foaming; A seventh step of mixing the melted gelatin with isomaltooligosaccharide by heating at 65 DEG C to prepare a syrup; Mixing the rice tumbled mixture and the syrup into a mixing tank, heating the mixture to 65 캜 and mixing the rice tumbler gyoza; The rice bran gangjeong is put into a mold and the molding is performed, wherein the mold is preliminarily baked; A tenth step of moving the rice gobbled rice goblet having been formed through the cooling conveyor belt to perform rapid cooling to improve the binding force inside the rice gobb miso; And storing the rapidly cooled rice gruel gangjeong at 20 to 25 캜.

According to the solution of the above-mentioned problems, the present invention has the effect of producing rice processed food suitable for consumers' preference, replacing sugar or syrup, and producing processed rice food with increased nutritional physiological effect.

In addition, it has an effect of producing Rice Tuppence ginseng, which is excellent in growth promotion and immunostimulating effect, including functional compounds having brain development, skeletal and growth, and immunity enhancing effect.

In addition, there is an effect to produce a rice gruel gangjeong including the most appropriate moisture content and a sour taste and crispy texture.

1 is a flow chart showing a method of manufacturing a rice bran gangjeong containing a functional ingredient of the present invention
2 is a graph showing the results of sensory evaluation
Fig. 3 is a photograph of a rice bran gangjeong supplemented with plant DHA and a stem leaf powder

The above and other objects, features and advantages of the present invention will be more apparent from the following detailed description taken in conjunction with the accompanying drawings, in which: FIG. BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention and the manner of achieving them will become apparent by reference to an embodiment which will be described in detail below with reference to the accompanying drawings.

Hereinafter, a method for producing rice ginger rice gruel containing the above-mentioned functional ingredients will be described in detail with reference to the drawings.

&Lt; Preparation method of rice gingerbread containing a functional ingredient >

1 is a flow chart showing the flow of a process for producing a rice gruel rice gruel containing a functional ingredient according to the present invention.

First, in a first step (S10), the initial moisture content of raw rice flour for the production of rice bran is measured. Specifically, it is preferable to use fresh rice as the raw material.

Next, the second step (S20) is performed at 45 캜 so that the total moisture content of the raw material fine grains is 13 to 14% by weight.

When the total moisture content of the rice bran is less than 13 wt%, the flavor and crispy texture of the rice bran produced in the third step (S30) are lowered, and the inside and the inside of the rice are carbonized at the time of puffing, And when the total moisture content of the raw material is more than 14% by weight, the taste of the raw material is lowered and the texture of the raw material is poor.

If the drying temperature is lower than 45 ° C, the drying time may be shortened and the efficiency may be lowered. If the drying temperature exceeds 45 ° C, the total moisture content of the raw material may be lowered. . &Lt; / RTI >

Next, in the third step (S30), the dried rice bran is used to produce rice bran using a puffing machine. Specifically, the temperature of the above-mentioned pumping machine is 245 to 255 DEG C and is carried out for 15 minutes.

If the puffing machine is filled with cereal in a pressure cooker and then sealed with a pressure lid and then heated for a certain period of time, the steam inside the grain is swollen and pressure inside the pressure cooker is rapidly increased. In this state, when the pressure lid is opened, Is a device for processing grain using the principle of

When the temperature of the puffing machine is less than 245 ° C, the quality of the texture and quality of the rice bran is lowered. If the temperature of the pudding machine is higher than 255 ° C, the moisture of the rice bran becomes lower, It is preferable to carry out the above conditions.

In addition, when it is manufactured for less than 15 minutes, there is a problem that the pressure of the raw material is not sufficiently high and the quality of the texture and the property is lowered, and when it is manufactured for more than 15 minutes, .

Next, in a fourth step (S40), a functional rice flour is mixed with the prepared rice flour to prepare a rice flour mixture.

Specifically, it is preferable that 0.35 parts by weight of chlorella extract and 0.8 parts by weight of Moshidae powder are mixed with 63.6 parts by weight of the above-mentioned rice tumbler to contain a growth promoting functional ingredient.

The chlorella extract (Chlorella ellipsoidea) is a single-celled organism belonging to the green algae grown in fresh water and has a high photosynthetic ability. As shown in the following Table 1, the chloroplasts of chlorella have chlorella (Chlorella growth factor; chlorella (60%), chlorophyll, minerals, vitamins, etc., which are effective in the synthesis of proteins in the body. .

<Chlorella nutrition ingredient> nutrient Content ratio protein 53 to 63% Fat 7.5 to 12% Blood sugar 18-27% fibrin 2.5 to 11% Minerals (calcium, iron, etc.) 5 to 8% sign 1000 to 2000 mg%

vitamin A 100 to 300 mg% B ₁ 0.4 to 2.4 mg% B ₂ 2.1 to 5.8 mg% B ₆ 0.9 to 2.3 mg% B ₁₂ 0.2 to 0.4 mg% C 200 to 500 mg% chlorophyll 3 to 4 mg%

Boehmeria nivea L. is a perennial plant belonging to Ureticaceae, which is also called ramie or geuma. Its origin is Southeast Asia, and it is mainly distributed in Korea, China, Philippines, India and so on. Inhabits in many warm regions. Mossil leaves are widely used for medicinal and edible purposes. They are not only safe for use as food, but recently processed products such as mosset leaf tea, mossy rice cake, etc. have been released and are showing good response. In addition, the calcium contained in the stem leaf is mainly distributed as the main constituent of the plant cell wall. Although the absorption rate is lower than that of the calcium contained in the milk, its content is 35 times as high as that of the kid, It is a common functional factor for the prevention of osteoporosis and is effective for all ages. In addition, the above-mentioned motsei leaf powder contains about 38% of dietary fiber, so that it can be said that it is possible to lower the concern about the weight increase to some extent.

Therefore, it is preferable to add the chlorella extract and the stem leaf powder as the functional health ingredients. According to the clinical test results, the chlorella extract showed growth promoting results as a result of 100 day administration to 676 boys and girls in the 1st, 3rd, and 5th grades at a concentration of 30 mg / day. Therefore, in this study, it is preferable that CGF which has proven growth promoting effect is 350 mg per 100 g of product, and 0.35 part of chlorella extract as the functional health ingredient is mixed with 63.6 parts by weight of the rice tribe.

In addition, the mushroom leaf powder is a product obtained by drying the mushroom leaf and pulverizing it, removing the petiole petioles, washing it with clean water, and removing the bitter taste, followed by drying and finely pulverizing the product. It has unique color and flavor, so it is important to incorporate it into the product considering this. Mossi-leaf powder has a dark green color and a strong grassy smell. From the result of the mixing of the stem leaf powder with 0.05% to 1.05% powder in the state of tsubu, the overall preference was lower than 1.00% due to strong grassy smell and dark color. On the other hand, in the case of 0.05 ~ 0.06% compounded product, the content of motsipoil powder was low and it was mixed evenly. Therefore, the most appropriate mixing ratio is between 0.08 and 1.00%. Therefore, it is preferable to mix 0.8 parts by weight of the mottoshi powder as the functional health ingredient with respect to 63.6 parts by weight of the rice tribe.

In addition, it is preferable that 0.35 parts by weight of chlorella extract and 0.3 parts by weight of vegetable DHA are mixed with 63.6 parts by weight of the above-mentioned rice tumbler to contain the functional component of brain activity.

The above-mentioned vegetable DHA (Docosa Hexaenoic Acid) is a kind of omega-3 unsaturated fatty acid. It is known as "brain active substance" as the most important constituent of brain cells. Human brain membrane has 60% fat and 30% DHA DHA is rarely present in meat, vegetables, etc., and is not spontaneously produced in the body. Therefore, DHA must be supplied from the outside.

The DHA component is an unsaturated fatty acid that is very useful for maintaining and enhancing learning ability and memory. It functions to soften the membrane structure of brain cells to improve the memory and learning ability by increasing the speed of information transfer. It is known that when the deficiency occurs, the possibility of giving birth to premature babies is high. Children are known to cause learning disabilities, and elderly people may come to dementia soon. DHA is a major component of the retina, It is known to increase eye fatigue.

A recommendation from the National Institutes of Health of the United States suggests a daily intake of 7-year-old children is 220 mg or more. The amount of the present product is about 105 mg, which is about 50% of the recommended amount. Since DHA can be consumed at a high level when snacks are consumed, in the present invention, 0.3 part by weight of vegetable DHA is mixed with 63.6 parts by weight of the above- It is preferable to prepare it to contain functional ingredients.

Next, in the fifth step (S50), 0.7 part by weight of gelatin is swelled in 4.2 parts by weight of purified water at 4 to 5 DEG C for 5 minutes.

If swelling is performed to less than 4.2 parts by weight of the purified water with respect to 0.7 part by weight of the gelatin, the amount of the gelatin to be swollen is large and effective swelling may not be caused. When swelling exceeds the purified water of 4.2 parts by weight, Therefore, it is preferable that the above conditions are satisfied.

The gelatin is a natural additive that can compensate for insufficient adhesion of isomaltooligosaccharide described below. It is preferable to swell the gelatine under the above conditions since the gelatine can be most effective when swelled in cold water at 4 to 5 ° C for 5 minutes.

Next, in a sixth step (S60), the swollen gelatin is heated to 65 DEG C and dissolved while stirring to prevent foaming.

When the swelled gelatin is stirred at less than 65 ° C, the gelatin may not be dissolved sufficiently due to its low temperature. When the gelatin is stirred at a temperature higher than 65 ° C, the gelatin may be deformed.

Next, in a seventh step (S70), the melted gelatin is heated to 65 DEG C with isomaltooligosaccharide and mixed to prepare a syrup. Specifically, it is preferable to mix 29 to 30 parts by weight of isomaltooligosaccharide with respect to 0.7 part by weight of the gelatin to prepare a syrup replacing sugar.

In the present invention, as a sugar which can be used for the rice tumbler gangjeong in order to further enhance the health functionalities, the properties which can impart the sweetness to the rice tumbler without sticking to the color of the final product were studied. In addition, the nutrient physiological effect of the saccharide itself may be a better material. In Table 2, sugars suitable for rice gruel were selected among various saccharides. Rice syrup, sugar used basically for the gangjeong product, starch syrup, low-sodium starch syrup, and isomaltooligosaccharide.

division Sugar Syrup (malt syrup) Syrup (reduced taste) Isomaltooligosaccharide Origin sugar cane Corn starch Corn starch Corn starch Solid content (%) 100 59 20 75 to 77 Sweetness (compared to sugar) 100 40 25 40 Digestion absorption ○ ○ ○ ×

Sugars and starch syrup, which are used in the traditional rice-tibetan gangjeong products, have high sweetness as shown in [Table 2] and have the function of being used as calories by digestion and absorption in the body. The reduced starch syrup is a sugar with a sugar content of about 25% of sugar and has similar characteristics to syrup, but there is a difference in sweetness.

The isomalto-oligosaccharide has a low sweetness value of about 40 to the sugar and is not digested and absorbed in the body due to the structural difference of the sugar chains, and is transported to the large intestine and used as a growth factor of Bifidus bacterium . In addition, it has a glucose equivalent (DE) of 27 to 30 and is low in hygroscopicity compared to starch syrup (DE40) and is generally stable to heat and acid, so that there is no degradation of the sugar during food processing and the color of food does not change well. Therefore, it is preferable to mix 29 to 30 parts by weight of isomaltooligosaccharide with respect to 0.7 part by weight of the gelatin using natural additive gelatin which can compensate for insufficient adhesion of saccharide.

When the amount of isomaltooligosaccharide is less than 29 parts by weight based on 0.7 part by weight of the dissolved gelatin, the rice bran gangs of the present invention do not adhere well to each other, and the grains are easily broken. The crisp texture is lowered and there is a problem that the preference of the consumer is lowered. Therefore, it is preferable to mix them under the above conditions.

Next, in the eighth step S80, the rice tumbler mixture and the syrup are placed in a mixing tank and heated to 65 DEG C to mix rice tumbler rice gangjungwon water. Specifically, 0.5 part by weight of the syrup is mixed with 1 part by weight of the rice bran mixture.

When mixing less than 0.5 part by weight of the syrup with 1 part by weight of the rice tumbler mixture, there is a problem that the sweetness is lowered and the preference is lowered. When mixing more than 0.5 part by weight of the syrup, the crispy texture is lowered, It is preferable to mix them under the conditions.

Next, in the ninth step (S90), the rice bran gangjeongwon water is put into a molding mold and the molding is performed. Specifically, it is preferable that 1 part by weight of the above-mentioned oil is preliminarily applied to the above-mentioned molding die with respect to 95 parts by weight of the above-mentioned rice bran, and the molding is proceeded.

Next, in a tenth step (S100), the formed rice bran gangjeongjwon water is moved through a cooling conveyor belt to rapidly cool the rice bran gangjungwon water to improve the binding force inside the rice gangbule water.

In addition, since the water of the rice tumbler is very sensitive to moisture, it is preferable that the cooling conveyor belt is cut off so as to minimize moisture absorption from the cooling conveyor belt.

Next, in the eleventh step (S110), the rapidly cooled rice gruel is packaged and stored at 20 to 25 ° C. Specifically, the finished product is preferably stored in a cool, dry warehouse.

Hereinafter, a rice bran gyojang (rice gruel) containing a functional ingredient prepared by varying the raw moisture content, the mixing ratio of isomaltooligosaccharide and gelatin, and the mixture ratio of the finished product, The contents of the sensory evaluation experiment of the present invention will be described in detail.

A. Sensory evaluation by raw moisture content

In this experiment, the characteristics of the rice bran were tested according to the moisture content of the raw rice bran. The puffing temperature was 250 캜, and the moisture content of the raw rice was purchased and dried after using the agricultural product dryer.

The characteristics of rice tumbler according to the moisture content of the raw rice were investigated by 20 expert panels who were experienced in sensory evaluation. The test was carried out in a sensory laboratory capable of accommodating 20 persons.

The sensory test was divided into 1 item: very bad, 2 points: no, 3 points: a little dislike, 4 points: normal, 5 points: slightly good, 6 points: good, 7 points: very good.

9-10
(9.3) * 11-12
(11.2) 13-14
(13.4) 15-16
(15.2) 17-18
(17.5) After puffing
Moisture content 3.1 6.1 8.9 10.2 13.3 A sweet taste 1.2 3.1 4.2 3.8 3.2 Crispy texture 1.1 3.8 4.1 3.9 2.1

As a result of the pouring test according to the moisture content of raw materials, moisture content 13 ~ 14% showed good results in raw and unpleasant taste, and in case of 16% or more in which moisture content was relatively high, On the other hand, when the moisture content is too low, the outer and inner parts of the rice are carbonized at the time of puffing, so that the rice can not be used as a raw material of rice gruel.

Therefore, in order to produce rice bran, the pre-treatment drying is required because the moisture content is about 16 ~ 17%.

N. Formulation ratio test

Isomaltooligosaccharides selected as a sugar substitute for sugars are less sticky compared to sugar solutions or syrups without warming. This means that when touched by hand, it has the advantage of reducing stickiness as compared to commercial products, whereas the ability to bond rice tudbag raw materials to each other is relatively low. Therefore, the experiment was carried out at a mixing ratio as shown in Table 3 using natural additives gelatin which can compensate for insufficient adhesion of saccharides.

division [Comparative Example 1] [Comparative Example 2] [Example 1] [Example 2] [Example 3] Sugar 35 - - - - corn syrup - 35 - - - Isomalto
oligosaccharide - - 35 32 29 Rice tibutsu 65 65 65 68 71 gelatin - - - - - Purified water - - - - - Sum
100 100 100 100 100 division [Example 4] [Example 5] [Example 6] [Example 7] [Example 8] [Example 9] Sugar - - - - - - corn syrup - - - - - - Isomalto
oligosaccharide 35 32 29 35 32 29 Rice tibutsu 59.4 62.4 65.4 58.7 61.7 64.7 gelatin 0.8 0.8 0.8 0.9 0.9 0.9 Purified water 4.8 4.8 4.8 5.4 5.4 5.4 Sum
100 100 100 100 100 100 division [Example 10] [Example 11] [Example 12] Sugar - - - corn syrup - - - Isomalto
oligosaccharide 35 32 29 Rice tibutsu 58 61 64 gelatin 1.0 1.0 1.0 Purified water 6.0 6.0 6.0 Sum 100 100 100

As shown in the following Table 4, the most important items were sensory evaluation, chewiness (low scores were given when the tumblers were not attached to each other easily, and crumbs were easily broken), crisp texture, sweetness, Respectively. Score is 1 point: Very disliked, 2 points: No, 3 points: A little disliked, 4 points: Average, 5 points: A little bit good, 6 points: Good, 7 points:

division [Comparative Example 1] [Comparative Example 2] [Example 1] [Example 2] [Example 3] Chewiness 2.6 2.5 3.6 3.3 3.2 Crispy texture 2.9 2.8 3.0 3.1 2.9 sweetness 3.3 3.5 4.6 4.4 4.5 Overall
Prayer hall 3.5 3.6 3.8 3.5 3.9 division [Example 4] [Example 5] [Example 6] [Example 7] [Example 8] [Example 9] Chewiness 5.0 5.3 5.4 4.0 4.1 4.0 Crispy texture 4.9 5.2 5.3 4.5 4.3 4.5 sweetness 4.6 4.4 4.5 4.9 4.4 4.5 Overall
Prayer hall 5.4 5.5 6.5 3.9 3.9 4.2 division [Example 10] [Example 11] [Example 12] Chewiness 3.0 3.0 3.3 Crispy texture 3.1 3.3 3.5 sweetness 4.5 4.3 4.1 Overall
Prayer hall 3.3 3.9 3.8

The stickiness of tiba - siru and syrup by chewiness showed that the higher the saccharide content was, the better the gelatin was not used. In the gelatin - treated group, there was no significant correlation with the saccharide content, and the gelatin content showed a significant difference. Gelatin 0.8% showed good chewiness, and the higher the content, the worse it was.

Crisp texture was similar regardless of the amount of saccharides, but it was highly dependent on the content of gelatin. In the experimental group without using gelatin, it was necessary to bond the rice bran with the saccharide itself. However, it was difficult to firmly bond the rice bran with the isomaltooligosaccharide which does not have the viscosity as sugar or syrup, and it was easily broken. This suggests that overall likelihood is also low. On the other hand, the gelatin - treated group showed more than normal results up to 0.9% gelatin, but the preference decreased significantly in the 1.0% treated group. This is because when the gelatin is added to the saccharide content in an amount exceeding the proper amount, the physical property itself is concealed and the texture is decreased.

Sweetness was higher with higher saccharide content, and overall preference was better in 0.8% gelatin group than in other groups. Especially, isomaltooligosaccharide content was 29%.

C. Sensory Evaluation of Finished Product

The sensory evaluation was carried out using rice gruel Gangjeong using Gongsung life environmental rice and rice gruel Gangjeong purchased from A company. The evaluation method was 7 point scaling method for color, incense (odor), sweet taste, chewiness, overall acceptability.

In the case of preference, one point: very disliked, two points: no, three points: a little dislike, four points: normal, five points: a little good, six points; Good, 7 points; 2 points: weak, 3 points: a little weak, 4 points: normal, 5 points: a little strong, 6 points: strong, 7 points: very strong .

The samples were individually packaged as a sealed product in which a water absorbent was added to prevent moisture absorption after production. A sample was provided in a white bowl to facilitate color discrimination, and the mouth was rinsed and evaluated after each evaluation.

The panels participated in this experiment were 30 panelists who were experienced in sensory evaluation. The test was performed by five people in the sensory test room.

The contents of the evaluation were evaluated with respect to preference of Rice Tiba-Gangjung and overall taste, color, flavor (odor), taste (sweetness) and chewiness. In the case of preference, the higher the preference, the closer to 7, the lower the score closer to 1, and the higher the score, the closer to 7 the more the taste or flavor is stronger. During the test, the panel was not communicated and the objective evaluation was made. The test time was at least 10 minutes so that the sample could be evaluated for a sufficient time.

The results of the sensory evaluation were verified by the analysis of variance through the PASW Statistics 18 program.

[Comparative Example 1]

A company purchased rice from the market,

[Example 1]

The present invention is based on the production method of the present invention, wherein a content of a functional ingredient for growth promotion is 0.35 parts by weight of chlorella extract and 0.8 parts by weight of a stem leaf powder as the functional health ingredient, relative to 63.6 parts by weight of the rice tribune Manufacturing method of rice gruel rice gruel containing functional ingredient to be manufactured

[Example 2]

The composition is prepared on the basis of the manufacturing method of the present invention, wherein 0.35 parts by weight of chlorella extract and 0.3 parts by weight of vegetable DHA are mixed with 63.6 parts by weight of the above-mentioned rice bran, Rice Tuppence Ganjang containing functional ingredients

Evaluation items Sample [Comparative Example 1] [Example 1] [Example 2] Overall likelihood 4.03 5.00 5.10
preference color 3.83 4.30 4.33 Incense (odor) 3.10 5.07 5.30 sweetness 4.37 4.40 4.45 Chewiness 4.10 4.70 4.97
preference color 4.03 4.27 4.33 Incense (odor) 2.83 4.33 4.53 sweetness 4.50 4.60 4.73 Chewiness 4.10 4.70 4.97

As shown in Table 6 and FIG. 2, the overall preference degree of the [Example 2] and [Example 3] was significantly higher than that of [Comparative Example 1]. The preference for color and sweetness was not significant in the three samples, and the [Comparative Example 1] showed a significantly lower preference in incense and chewiness. However, in the case of chewiness, the results are not significantly different from those in [Example 2] to [Example 3], and the crispness of the commercial products and the developed products does not seem to be significantly different. There was no significant difference in color and sweetness, but only incense and chewiness [Comparative Example 1] were significantly lower.

As described above, it is to be understood that the technical structure of the present invention can be embodied in other specific forms without departing from the spirit and essential characteristics of the present invention.

Therefore, it should be understood that the above-described embodiments are to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than the foregoing description, All changes or modifications that come within the scope of the equivalent concept are to be construed as being included within the scope of the present invention.

S10. The first step of measuring the initial moisture content of raw rice beans for making rice bran
S20. A second step of drying at 45 DEG C such that the total moisture content of the raw rice raw material measured for the initial moisture content is 13 to 14 wt%
S30. The dried raw rice flour is prepared by using a puffing machine, and the temperature of the pudding machine is 245 to 255 ° C,
S40. A fourth step of preparing a rice bran mixture by mixing a functional health ingredient with the prepared rice bran,
S50. Fifth step of swelling the gelatin in water at 4 to 5 DEG C for 5 minutes
S60. The swollen gelatin was heated to 65 캜 and dissolved in stirring to prevent foaming from occurring.
S70. And the melted gelatin is heated to 65 DEG C with isomaltooligosaccharide and mixed to produce a syrup
S80. The rice tumbled mixture and the syrup were placed in a mixing tank, and heated to 65 ° C and mixed to prepare rice tumbler rice gruel
S90. Wherein the rice bran gangjeong is put into a forming mold and the molding is carried out,
S100. A tenth step of moving the rice gulp gangjeong which has been formed through the cooling conveyor belt to perform rapid cooling to improve the binding force inside the rice gulp rice gong
S110. The eleventh step of packaging the rapidly cooled rice gruel Gangjeong at 20 ~ 25 ℃

Claims

A first step of measuring an initial moisture content of raw rice flour for making rice bran;
A second step of drying at 45 캜 so that the water content of the raw material be 13 to 14% by weight;
A third step of preparing the rice bran using the pudding machine using the dry raw material, wherein the temperature of the pudding machine is 245 to 255 占 폚 for 15 minutes;
A fourth step of preparing a rice bran mixture by mixing a functional health ingredient with the prepared rice bran;
A fifth step of swelling for 5 minutes in 4.2 parts by weight of purified water at 4 to 5 캜 with respect to 0.7 part by weight of gelatin;
A sixth step of heating the swollen gelatin to 65 < 0 > C and dissolving while stirring to prevent foaming;
A seventh step of mixing the melted gelatin with isomaltooligosaccharide by heating at 65 DEG C to prepare a syrup;
Mixing the rice tumbled mixture and the syrup into a mixing tank, heating the mixture to 65 캜 and mixing the rice tumbled rice gum;
The method according to claim 1, wherein the rice bran gangjeongwon water is put into a forming mold and the molding is carried out.
A tenth step of moving the formed rice gulp rice gangjungwon water through the cooling conveyor belt to perform rapid cooling to improve the binding force inside the rice gulp rice gulagwon water;
And storing the rapidly cooled rice gruel Gangjungwon water at 20 to 25 캜. The method for producing rice gruel gangue containing the functional ingredient according to any one of the above

The method according to claim 1,
0.35 parts by weight of chlorella extract as a functional health ingredient and 0.8 parts by weight of a stem leaf powder were mixed with 63.6 parts by weight of the rice tumbler to prepare a rice tumbler gyoza containing a functional ingredient, Way

The method according to claim 1,
0.35 parts by weight of chlorella extract and 0.3 parts by weight of vegetable DHA were mixed with 63.6 parts by weight of the above-mentioned rice tumbler to obtain a functional ingredient.

The method according to claim 1,
And 29 to 30 parts by weight of isomaltooligosaccharide is mixed with 0.7 part by weight of the dissolved gelatin to prepare a syrup substituted with sugar.

The method according to claim 1,
Wherein the rice bran gangjeong is prepared by mixing 0.5 part by weight of the syrup with 1 part by weight of the rice bran mixture.