KR20170073108A

KR20170073108A - Rice paper including race bran and method thereof

Info

Publication number: KR20170073108A
Application number: KR1020150181598A
Authority: KR
Inventors: 최한솔; 김경희
Original assignee: 최한솔; 김경희
Priority date: 2015-12-18
Filing date: 2015-12-18
Publication date: 2017-06-28

Abstract

The method of preparing rice paper comprises the steps of preparing rice powder and rice bran powder by pulverizing rice and rice bran, preparing wheat flour by grinding wheat, preparing rice flour (0 to 12%), rice bran (0 to 12% (2%), wheat flour (42%) and salt (2%), and the ratios of the rice flour and the rice bran flour are varied within 12%. The blend is kneaded and continuously molded Steaming, and drying the compacted article in a 55 ° oven.

Description

[0001] RICE PAPER INCLUDING RICE BRAN AND METHOD THEREOF [0002]

Rice paper containing rice bran and a production method thereof.

Conventional rice paper is mainly composed of hydrates and lacks nutrients such as vitamins and inorganic substances. In addition, a product containing a lot of rice flour has a characteristic of being easily agglomerated and fragile. Also, if the product contains a lot of tapioca, the texture of chewing may be bad. Also, when you eat it because it is called water, you need to be able to easily modify it and eat it. However, if a conventional product is used for a long time in water, it may sag and tear.

Disclosure of Invention Technical Problem [8] The present invention has been made to overcome the above-described problems of the conventional art, such as malnutrition, and it is intended to provide a more effective nutritional and physiological activity when rice paper is ingested.

The rice paper preparation method comprises the steps of preparing rice powder and rice bran powder by pulverizing rice and rice bran, preparing wheat flour by grinding wheat, preparing rice flour (0 to 12%), rice bran (0 to 12% (2%), wheat flour (42%) and salt (2%), and the ratios of the rice flour and the rice bran flour are varied within 12%. The blend is kneaded and continuously molded Steaming, and drying the compacted article in a 55 ° oven.

By eating rice paper which is more nutritious and physiologically active than conventional rice paper, nutrient intake and antioxidant effect can be expected more abundantly.

1 is a view showing an example of a method for producing rice paper.
2 is a view showing another example of a method for producing rice paper.
Fig. 3 is a view for explaining an example of specific components of rice bran.
4 is a view for explaining an example of specific components of rice bran.

1 is a view showing an example of a method for producing rice paper. 2 is a view showing another example of a method for producing rice paper. Fig. 3 is a view for explaining an example of specific components of rice bran. 4 is a view for explaining an example of specific components of rice bran. Hereinafter, embodiments of the present invention will be described based on the drawings.

Previously, carbohydrate-based ingredients may lack vitamins, minerals and other nutrients. Products containing a lot of rice flour may have good cohesion and fragile characteristics. If the product contains a lot of tapioca, the chewing texture may be bad. When it is called water, it may need to be easily modified to eat. If an existing product is called for long in water, it may sag and tear. 1 is an example of a method for producing rice paper.

According to the present invention, it is possible to add vitamins, minerals, fibers and vegetable fats by adding a lot of nutrients. Add starch ingredient to add viscosity, easy to deform shape, can not easily break. It can not tear well. It mixes rice flour, starch and rice flour at a proper ratio to make it chewy texture better. It can be easily deformed when it is eaten by water.

According to the present invention, nutrients that are lacking in carbohydrate-based composition can be met by rice bran flour. The product is not broken well by properly dividing the total composition ratio. The chewing texture can be smooth and good. It is called water and can be easily eaten. Price is competitive due to the use of rice flour instead of rice flour. Also, it can play a big role in environmental pollution because it uses rice bran to be discarded as agricultural product waste. It can be an eco-friendly, functional product for the next generation.

- Assignment contents

The ratio of rice flour to rice flour was varied within 12% by determining composition of rice flour (0-12%), rice bran (0-12%), starch (42%), wheat flour (42%) and salt , Comparison group, and experimental group. In addition, the ratio of starch to wheat flour is also varied within 84%. The comparison group and the experimental group produced were subjected to HPLC and antioxidation tests, and the results were obtained.

(0-12%), rice bran (0-12%), starch (42%), rice flour (0-12%), rice flour , Wheat flour (42%) and salt (2%), and the ratio of rice flour to rice bran flour is varied within 12%. The present invention further relates to a method for producing a molded article, comprising the steps of mixing and preparing an experimental group in such a manner that the ratio of starch to flour is also different within 84%, kneading the mixture and continuously molding the mixture using a molding machine, Lt; RTI ID = 0.0 > 55 < / RTI > oven. Such a manufacturing method can be schematically illustrated in Fig.

As a result of the HPLC test, the specific components of rice bran could be determined as shown in Table 1. In addition, if the specific component of the rice bran is visualized, it can be as shown in Fig.

Further, referring to FIG. 4, the comparison between the control group and the comparative group 1 may be a comparison of specific components of tapioca and potato starch. The comparison between the comparison group 1 and the comparison group 7 may be made by comparing specific components depending on the content of rice bran. At this time, it can be confirmed that the specific component increases as the content of rice bran increases. In addition, two experiments can be conducted assuming that this specific component is an antioxidant.

DPPH Progression As shown in Table 2, antioxidant substances can be identified. At this time, it can be confirmed that the oxidation inhibition rate increases as the rice bran concentration increases.

Table 3 shows the results of the ATBS test to determine the presence of antioxidants.

At this time, it is confirmed that the oxidation inhibition rate increases as the rice bran concentration increases.

Claims

Pulverizing rice and rice bran to prepare rice powder and rice bran powder;
Milling the wheat to prepare flour;
The ratio of rice flour to rice flour was varied within 12% by determining composition of rice flour (0-12%), rice bran (0-12%), starch (42%), wheat flour (42%) and salt , &Lt; / RTI >
Kneading the mixture, and continuously shaping the mixture using a molding machine; And
Drying the compacted article in a 55 ° oven;
And forming a second layer on the second layer.