KR20180022046A - Manufacturing method of cereal using resistant starch - Google Patents
Manufacturing method of cereal using resistant starch Download PDFInfo
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- KR20180022046A KR20180022046A KR1020160106842A KR20160106842A KR20180022046A KR 20180022046 A KR20180022046 A KR 20180022046A KR 1020160106842 A KR1020160106842 A KR 1020160106842A KR 20160106842 A KR20160106842 A KR 20160106842A KR 20180022046 A KR20180022046 A KR 20180022046A
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- brown rice
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- 235000013339 cereals Nutrition 0.000 title claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 229920000294 Resistant starch Polymers 0.000 title claims abstract description 10
- 235000021254 resistant starch Nutrition 0.000 title claims abstract description 10
- 235000021329 brown rice Nutrition 0.000 claims abstract description 26
- 229920002472 Starch Polymers 0.000 claims description 34
- 235000019698 starch Nutrition 0.000 claims description 34
- 239000008107 starch Substances 0.000 claims description 34
- 238000000034 method Methods 0.000 claims description 22
- 238000000465 moulding Methods 0.000 claims description 5
- 240000008042 Zea mays Species 0.000 claims description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 235000005822 corn Nutrition 0.000 claims description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 4
- 230000029087 digestion Effects 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 1
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 150000001720 carbohydrates Chemical class 0.000 description 5
- 235000014633 carbohydrates Nutrition 0.000 description 5
- 238000001035 drying Methods 0.000 description 5
- 229920001542 oligosaccharide Polymers 0.000 description 5
- 150000002482 oligosaccharides Chemical class 0.000 description 5
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- 238000000576 coating method Methods 0.000 description 4
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- 239000011248 coating agent Substances 0.000 description 3
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- 229920000856 Amylose Polymers 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 230000037406 food intake Effects 0.000 description 2
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- 239000000126 substance Substances 0.000 description 2
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical group [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
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- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
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- 235000021403 cultural food Nutrition 0.000 description 1
- 239000007857 degradation product Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
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- 229920005862 polyol Polymers 0.000 description 1
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- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 235000021391 short chain fatty acids Nutrition 0.000 description 1
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- 239000011720 vitamin B Chemical group 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
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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
- A23L7/152—Cereal germ products
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
-
- 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
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- 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
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/332—Promoters of weight control and weight loss
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/50—Concentrating, enriching or enhancing in functional factors
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Manufacturing & Machinery (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
본 발명은 저항전분을 이용한 발아 현미 씨리얼 후레이크 제조방법에 관한 것으로서, 더욱 상세하게는 현미를 여러 단계의 공정을 거쳐 저항전분화 시켜 현미의 소화 및 흡수력을 높이고 열량을 줄여 가공 처리하여 열량이 낮은 씨리얼 후레이크의 제조 방법에 관한 것이다. The present invention relates to a process for producing germinated brown cereal flakes using resistance starch, and more particularly, to a method for producing germinated brown cereal flakes using resistance starch, To a method of manufacturing a flake.
1980년대 이후부터 알려진 전분 중에 체내에서 소화되지 않고 남는 부분이 있음이 알려지면서 영양적인 측면에서 빨리 소화되는 전분(RDS, rapidly digestivble starch), 천천히 소화되는 전분(SDS, slowly digestible starch)과 저항전분(RS, resistant starch)의 3가지로 구분 하였다It has been known since the 1980s that there is a part of the starch remaining in the body that is not digested in the body. As a result, nutrients such as starch (RDS, rapidly digestible starch), slowly digestible starch (SDS, slowly digestible starch) RS, resistant starch).
전분은 식품체의 저장 탄수화물로 중요한 에너지원으로 알려져 왔다. 탄수화물은 글루코오스를 비롯한 단당류, 단당류 두 분자가 글리코시드 결합에 의해 형성된 말토오스나 수크로오스 같은 이당류, 단당류가 여러개 결합된 올리고당류와 다당류로 구분한다Starch has been known as an important energy source for stored carbohydrates in food products. Carbohydrates are classified into monosaccharides including glucose, disaccharides such as maltose and sucrose formed by glycosidic bonds of two monosaccharides, and oligosaccharides and polysaccharides to which several monosaccharides are combined
이중 최근에 관심이 증가되고 있는 것으로 체내의 효소에 의해 분해되지 않는 저항성 탄수화물로 여기에는 폴리올, 대두올리고당이나 분지 올리고당과 같은 저항성 올리고당(resistant oligosaccharide), 저항 말토덱스트린(resistant maltodextrin), 저항전분(resistant starch)등이 포함된다.Recently, there has been a growing interest in resistant carbohydrates that are not degraded by enzymes in the body. These include resistant oligosaccharides such as polyols, soy oligosaccharides or branched oligosaccharides, resistant maltodextrins, resistant starch).
최근들어 이런 indigestible carbohydrate(난소화성탄수화물)를 resistant carbohydrate(저항성탄수화물)로 부르는데 이들이 식이섬유와 비슷한 생리적인 특성을 갖고 있음이 보고되어 건강에 도움을 주는 기능성 소재로 개발되고 있다.Recently, these indigestible carbohydrates are called resistant carbohydrates. They have been reported to have physiological characteristics similar to those of dietary fiber, and they are being developed as functional health-supporting materials.
저항전분은 EURESTA(European Resistant Starch research group)에서 건강한 개인의 소장에서 소화 흡수되지 않는 전분이나 전분의 분해산물을 전부 의미한다Resistant starch means all of the degradation products of starch or starch that are not digested and absorbed in the small intestine of healthy individuals in the European Resistant Starch research group (EURESTA)
저항전분은 물리적으로 효소와 접근이 어려운 RS1, 생전분으로 감자나 덜 익은 바나나전분, 고아밀로오스 옥수수전분등과 같이 B형의 결정형을 갖는 입자형의 RS2, 충분히 호화된 전분을 노화시켜 노화된 아밀로오스의 결정을 포함하는 노화전분인 RS3와 화학적 변성전분으로 소화되지 않는 전분인 RS4로 나눈다Resistant starch is RS1, which is physically difficult to access with enzymes, RS2, which is a granular type having a crystal form of B, such as potato, low-ripe banana starch and high-amylose corn starch as raw starch, aged amylose And RS4, a starch that is not digested with chemically modified starch
일반 전분인 RDS의 에너지는 1g당 4kcal인데 저항전분 1g은 1.6~2.8kcal를 내며 이는 주로 대장에서 생성된 단쇄지방산의 흡수로 인해 대사되어 발생하는 에너지이다.The energy of RDS, which is a common starch, is 4kcal per gram. Resistant starch, 1g, gives 1.6 ~ 2.8kcal, which is the energy that is metabolized by the absorption of short chain fatty acids produced in the large intestine.
본 발명은 상기와 같은 요구에 부응하기 위해 제안된 것으로서, 현미를 여러 단계의 공정을 거쳐 바로 식용하거나 또는 우유 등에 넣어서 식용할 수 있는 씨리얼 형태로 제조함에 따라 특별한 조리 없이 즉석에서 바로 식용가능하게 하여 현미의 섭취를 용이하게 할 뿐만 아니라, 현미의 소화 및 흡수력을 높이고 저항전분을 생성하여 열량이 낮은 현미 씨리얼을 만들어 인체의 건강을 증진시키며, 한국인의 입맛에 맞는 먹거리 문화로 발전시킬 수 있도록 하는 것을 기술적 과제로 한다The present invention has been proposed in order to meet the above-mentioned demand. The present invention provides a method of preparing a cereal meal, which can be immediately edible through various stages of processing or in a cereal form which can be edible by putting in milk or the like, In addition to facilitating the ingestion of brown rice, it also promotes the digestion and absorption of brown rice and the production of resistance starch to produce a rice cereal with a low calorific value, thereby promoting the health of the human body and developing it into a food culture suited to the taste of Koreans It is a technical task.
본 발명은 현미를 세척하여 이물질을 제거하는 전처리공정과, 상기 전처리공정 후, 세척된 현미를 물에 2~3일 동안 침적시켜 발아현미를 만든 후, 물기를 제거하는 발아공정과, 상기 발아공정 후 증숙하는 공정과, 저온 저장고에서 2℃에서 10시간 보관하여 저항전분 RS3를 생성시키는 공정과, 저항전분이 생성된 증숙 발아현미를 60℃ 12시간 건조하여 수분함량 12~15%로 건조하는 공정과, 2~5mm로 분말화 하는 공정, 압출성형기에서 120℃성형하는 공정, 성형된 증숙 발아현미를 다시 저온 저장고에서 2℃ 10시간 동안 저항전분 RS3를 재생성 시키는 공정, 설탕과 다른 첨가물을 용해시켜 도포시킨 후 코팅하는 공정, 60~70℃에서 40분간 열풍 건조하여 수분을 제거하는 공정으로 이루어진 것을 특징으로 한다.The present invention relates to a germination process for removing germs by making germinated brown rice by immersing washed brown rice in water for 2 to 3 days after the pretreatment process to remove foreign substances by washing the brown rice, And a step of storing the resistance starch RS3 in a low-temperature storage tank at 2 ° C for 10 hours, and a step of drying the dried starch germinated rice starch having resistance starch at 60 ° C for 12 hours to a moisture content of 12 to 15% A step of pulverizing 2 to 5 mm, a step of molding at 120 ° C. in an extrusion molding machine, a step of regenerating resistance starch RS3 in a low-temperature storage tank at a temperature of 2 ° C. for 10 hours, a step of dissolving sugar and other additives Coating, and drying at 60 to 70 ° C for 40 minutes to remove water.
본 발명은 통상의 현미를 전처리공정, 발아공정, 증숙공정, 공정, 저항전분 RS3 생성공정, 건조공정, 분쇄공정, 성형공정, 저항전분 RS3 재 생성공정, 코팅공정, 건조공정의 단계를 거쳐 바로 식용하거나 또는 우유 등에 넣어서 식용할 수 있는 씨리얼 형태로 제조함에 따라 특별한 조리 없이 즉석에서 바로 식용 가능하게 하여 현미의 섭취를 용이하게 할 뿐만 아니라, 현미의 소화 및 흡수력을 높이고 현미가 가지는 영양과 효능에 의해 건강보조 식품으로 작용하여 인체의 건강을 증진시키며, 증숙 냉각공정을 거쳐 생성된 저항전분 RS3에 의해 보통 씨리얼 보다 열량이 낮아 비만이나 다이어트에 도움을 줄 수 있다.The present invention relates to a method for producing a brown rice starch, which comprises the steps of: pre-processing, germination process, steaming process, process, resistance starch RS3 production process, drying process, pulverization process, molding process, resistance starch RS3 regeneration process, It is manufactured in the form of cereal which can be edible or edible by putting it in milk or the like, so that it can be immediately edible without any special cooking, thereby facilitating the ingestion of brown rice and enhancing digestion and absorption power of brown rice and improving nutrition and efficacy of brown rice. By acting as a dietary supplement, it promotes the health of the human body. The RS3, which is produced through the steaming cooling process, can lower the calories than ordinary cereal and help to obesity and diet.
도 1는 종래 씨리얼 푸레이크의 제조방법의 하나의 실시예를 나타낸 흐름도이다.
도 2는 본 발명의 씨리얼 푸레이크 제조방법의 하나의 실시예를 나타낸 흐름도이다.1 is a flow chart showing one embodiment of a conventional method for producing cereal flakes.
2 is a flow chart illustrating one embodiment of a cereal meal production method of the present invention.
도 1은 본 발명에 따른 현미를 이용한 씨리얼 제조공정도로서, 벼에서 왕겨만을 벗겨내고 정백하지 않은 현미를 깨끗한 물로서 세척하여 각종 이물질을 제거하는 전처리공정을 진행한 다음, 깨끗이 세척된 현미를물에 2~3일 동안 침적시켜 불림으로서 현미에 싹을 틔워 발아현미를 만든 후, 물기를 제거하는 발아공정(S120)을 수행FIG. 1 is a schematic view of a cereal maker using the brown rice according to the present invention. The rice husk was only peeled off from the rice and the unprocessed brown rice was washed with clean water to remove various foreign substances. Then, After 3 days of immersion, the germinated brown rice was sprouted with brown sprouts, and the germination process (S120) for removing water was performed
상기 발아공정(S120)에서 현미를 물에 2일 미만으로 침적시킬 경우 발아가 충분히 이루어질 수 없으며, 현미를 물에 3일 이상 침적시 과도한 발아가 일어나게 되어 상품의 질을 저하시킬 수 있으므로 물 온도를 24~28℃에서 2일 이상 3일 이내로 침지시켜 발아시키는 것이 바람직하다.If the brown rice is immersed in water for less than 2 days in the germination process (S120), germination can not be sufficiently performed. If the brown rice is immersed in water for 3 days or more, excessive germination may occur and the quality of the product may be lowered. It is preferable to germinate by dipping at 24 to 28 DEG C within 2 days to 3 days.
이와 같이 상기 발아공정(S120)을 통해 만들어진 발아현미는 일반 현미에 비하여 발아작용에 의해 외피의 섬유질이 부드러울 뿐만 아니라, 칼슘과 비타민B군의 함유량이 현미 보다 높고, 그 밖에 발아현미는 자정작용이 커 일반적인 건강효과는 물론, 체질개선에도 좋은 효과를 얻을 수 있는 것으로 알려져 있다.As described above, the germinated rice produced through the germination process (S120) is not only soft in the outer skin due to the germination action, but also has a higher content of calcium and vitamin B group than brown rice. In addition, It is known that not only the health effect but also the good effect can be obtained for improving the constitution.
보통 현미를 바로 증숙하게 되면 잘 익혀지지 않으나 상기 발아공정을 통하여 만들어진 발아현미는 물에 충분히 불려진 상태로 증숙기를 통해 40분간 증숙하는 공정(S130)을 수행In general, when the brown rice is immediately cooked, it is not well cooked. However, the germination process, which is performed through the germination process, is sufficiently performed in the water, and the process (S130)
상기 증숙공정을 통해 만들어진 증숙발아현미를 자연 냉각 후 채반에 고루 펼쳐 저온냉장고 온도를 2도로 하여 10시간 보관하여 1차 저항전분 RS3를 생성하는 공정(S140)을 수행The steamed germinated brown rice produced through the above-mentioned steamed process is naturally cooled and spread uniformly on a tray, and the temperature of the cold refrigerator is maintained at 2 ° C. for 10 hours to produce a primary resistance starch RS3 (S140)
일반적으로 저항전분 RS3는 온도는1~4℃에서 8시간 보관하고 또 위와같이 증숙(S130)과 냉각(S140)과정을 반복 할수록 저항전분이 많이 생성된다고 알려져있고 1차 저항전분 RS3생성공정(S140)에서는 본 연구에서 얻고자 하는 38%에 저항전분 RS3가 생성된다Generally, it is known that the resistance starch RS3 is stored at 1 to 4 DEG C for 8 hours, and as the steaming step (S130) and the cooling step (S140) are repeated, a large amount of starch is produced. ), Resistance starch RS3 is produced in 38% of the cells to be obtained in this study
상기 1차 저항전분 RS3생성공정(S140)을 거친 증숙 발아현미를 60℃건조기에서 12시간 건조시켜 수분함량 12~15%로 건조하는 공정(S150)을 수행The steamed germinated brown rice that has been subjected to the primary resistance starch RS3 production process (S140) is dried in a dryer at 60 ° C for 12 hours to dry the moisture content at 12 to 15% (S 150)
건조과정 중 수분함량이 낮으면 압출성형기에서 마찰열이 과도하게 발생되어 160℃이상 성형기 내부온도가 올라가면 저항전분 RS3는 다시 원래의 전분으로 되돌아가고만다.If the moisture content is low during the drying process, the frictional heat is excessively generated in the extruder, and when the internal temperature of the molding machine rises above 160 ° C., the resistance starch RS3 returns to the original starch again.
저항전분 RS3는 160도 이상에서 파괴된다고 알려져있다.Resistant starch RS3 is known to be destroyed above 160 degrees Celsius.
건조된 증숙 건조 발아현미를 분쇄기에서 2~5mm로 분쇄하여 압출성형기에 투입하기 용이하게 하기위해 분쇄하는 공정(S160)을 수행The dried dried germinated brown rice is pulverized to 2 to 5 mm in a pulverizer and pulverized (S160) so as to be easily introduced into an extruder
상기 단계의 증숙 발아현미 분말과 옥수수를 7:3 비율로 넣고 압출 성형기에서 씨리얼 모양을 만드는 공정(S170)을 수행The step of making the cereal shape in the extrusion molding machine by putting the steamed brown rice powder and the corn in the above step in the ratio of 7: 3 (S170)
이때 세척 건조한 옥수수 수분를 12~15%가 되게하여 3~5mm로 분쇄하여 사용하며 성형기 온도를 120도로하게 하여 성형한다.At this time, the dried and dried corn water is pulverized to 3 to 5 mm so as to be 12 to 15%, and molded at a molding machine temperature of 120 ° C.
성형공정(S170)을 거친 후 다시 저온저장고 2도에서 10시간 보관하여 저항전분 RS3 생성을 최대치로 끌어 올리는 2차 저항전분 RS3생성공정(S180)을 수행After the forming process (S170), the secondary resistance starch RS3 production process (S180) is carried out to keep the resistance starch RS3 production to a maximum value by storing the same at 2 ° C for 10 hours
2차 저항전분 RS3생성공정(S180)을 거친 후 저항전분 RS3는 48%로 높아지며 수분또한 4%로 낮아져 코팅 및 건조에 용이한 상태로 만들어진다.After the secondary resistance starch RS3 production process (S180), the resistance starch RS3 is increased to 48% and the water content is also lowered to 4%, making it easy to coat and dry.
성형공정(S170)후 2차 저항전분 RS3생성공정(S180)을 거친 후 설탕, 올리고당, 꿀등으로 코팅액을 분무하면서 성형된 씨리얼 제품을 텀블링시키면서 교반하는 코팅공정(S190)을 수행After the forming step S170, a coating step S190 is carried out in which the formed cereal product is stirred while tumbling the formed cereal product while spraying the coating solution with sugar, oligosaccharide, honey or the like through the secondary resistance starch RS3 production step (S180)
코팅공정(S190) 후 70도에서 40분간 열풍을 이용하여 건조공정(S200)을 수행After the coating process (S190), the drying process (S200) is performed using hot air at 70 degrees for 40 minutes
Claims (3)
Process of maximizing resistance starch production by storing the formed grain in a low temperature storage tank for 2 to 10 hours
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