KR20180085166A - Manufacturing method of a multi-grain rice - Google Patents
Manufacturing method of a multi-grain rice Download PDFInfo
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- KR20180085166A KR20180085166A KR1020170008452A KR20170008452A KR20180085166A KR 20180085166 A KR20180085166 A KR 20180085166A KR 1020170008452 A KR1020170008452 A KR 1020170008452A KR 20170008452 A KR20170008452 A KR 20170008452A KR 20180085166 A KR20180085166 A KR 20180085166A
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- 235000007164 Oryza sativa Nutrition 0.000 title abstract description 28
- 235000009566 rice Nutrition 0.000 title abstract description 28
- 238000004519 manufacturing process Methods 0.000 title abstract description 7
- 240000007594 Oryza sativa Species 0.000 title description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000005406 washing Methods 0.000 claims abstract description 7
- 230000008014 freezing Effects 0.000 claims abstract description 6
- 238000007710 freezing Methods 0.000 claims abstract description 6
- 239000008187 granular material Substances 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 9
- 241000196324 Embryophyta Species 0.000 claims 1
- 235000013339 cereals Nutrition 0.000 abstract description 53
- 238000000034 method Methods 0.000 abstract description 10
- 239000004615 ingredient Substances 0.000 abstract description 8
- 238000001035 drying Methods 0.000 abstract description 7
- 230000036541 health Effects 0.000 abstract description 5
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- 238000007796 conventional method Methods 0.000 abstract description 4
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- 241000209094 Oryza Species 0.000 abstract 2
- 239000003086 colorant Substances 0.000 abstract 1
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- 238000002791 soaking Methods 0.000 abstract 1
- 235000014347 soups Nutrition 0.000 description 9
- 239000004464 cereal grain Substances 0.000 description 5
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- 244000075850 Avena orientalis Species 0.000 description 2
- 240000004385 Centaurea cyanus Species 0.000 description 2
- 235000005940 Centaurea cyanus Nutrition 0.000 description 2
- 235000007516 Chrysanthemum Nutrition 0.000 description 2
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 206010020710 Hyperphagia Diseases 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 240000004713 Pisum sativum Species 0.000 description 2
- 235000010582 Pisum sativum Nutrition 0.000 description 2
- 240000006394 Sorghum bicolor Species 0.000 description 2
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 2
- 238000007664 blowing Methods 0.000 description 2
- 235000021329 brown rice Nutrition 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
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- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
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- 230000002641 glycemic effect Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
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- 208000030159 metabolic disease Diseases 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
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- 230000035764 nutrition Effects 0.000 description 1
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- 235000021110 pickles Nutrition 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
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- QUEDXNHFTDJVIY-UHFFFAOYSA-N γ-tocopherol Chemical class OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1 QUEDXNHFTDJVIY-UHFFFAOYSA-N 0.000 description 1
Classifications
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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
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
- A23L7/1965—Cooked; Precooked; Fried or pre-fried in a non-aqueous liquid frying medium, e.g. oil
-
- 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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- 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
- A23V2300/20—Freezing
Abstract
Description
본 발명은 잡곡밥을 위한 잡곡재료의 제조방법에 관한 것으로, 더욱 상세하게는 곡물을 위생적으로 세척하고 불려서 건조까지 하여 잡곡을 섭취하던 기존의 방법을 간소화시키고, 곡류 고유의 색생과 향미를 지니고 이미·이취가 없어 편리하고 손쉽게 잡곡밥을 즐길 수 있으며, 이로 인해 소비자의 기호도 향상과 함께 풍부한 영양소로 소비자의 건강증진을 기대할 수 있도록 하는 잡곡밥을 위한 잡곡재료의 제조방법에 관한 것이다.
More particularly, the present invention relates to a method of manufacturing a cereal meal for cereals, and more particularly, to a method for producing cereal cereals by hygienically cleaning cereals and then drying them to simplify an existing method of eating cereals, The present invention relates to a method for manufacturing a granular material for soup baskets, in which the soup can be conveniently and easily enjoyed without any odor, and thereby the consumer can enjoy the favorable taste and the nutritional health of consumers can be expected.
일반적으로 잡곡밥은 멥쌀에다 잡곡을 섞거나 잡곡만으로 지은 밥으로 잡곡에는 콩, 보리, 팥, 조, 수수, 메밀, 피, 기장 등이 있다.Generally, rice is rice, which is mixed with rice and mixed with rice grains. There are bean, barley, red bean, rice, sorghum, buckwheat,
우리나라는 이미 부족 국가시대에 보리, 콩, 피, 기장 등의 잡곡을 재배하고 있었으며, 서민들에게는 잡곡이 주식으로 시대가 갈수록 그 종류가 증가되어 삼국시대에는 수수, 팥, 조 등이, 고려시대에는 귀리, 조선시대에는 완두, 구맥 등이 새롭게 재배되었다.Korea has been growing grains such as barley, soybean, blood and potatoes in the time of tribal nations, and the kinds of grains have been increased for the common people as the stocks have increased in the age of the Three Kingdoms, Oats, and peas and gums in the Chosun Dynasty.
조선시대에는 잡곡밥이 우리 고유의 명절음식으로 발전되어 동국세시기에는 음력 정월 보름날 오곡으로 밥을 지어 이웃과 나누어 먹는다고 기록되어 있으며, 그 풍습은 지금까지 전해진다.
In the Joseon Dynasty, it is said that the rice cake is developed as our own special holiday food, and it is recorded that the rice is made to be shared with the neighboring people during the last day of the Lunar New Year on the last day of the Lunar New Year.
이러한 잡곡밥은 그 종류가 매우 다양하고, 쌀에 부족한 단백질, 비타민 등을 보충할 수 있어 영양면에서도 뛰어나며, 잡곡밥은 도정하고 정제하지 않은 통곡식을 꼭꼭 씹어 먹어야 하므로 자연적으로 천천히 먹는 습관을 기를 수 있어 과식하는 습관을 자연스럽게 고쳐나갈 수 있고, 위와 장의 기능을 도와 인체가 무리하지 않고 소화할 수 있도록 도와주며 장내 환경을 건강하게 유지해 준다.These kinds of rice are very diverse, and they can replenish protein and vitamins that are lacking in rice, so they are excellent in nutrition, and they have to chew noodles, which are not refined and refined, so they can naturally eat slowly. It can fix the habit of overeating naturally, helps the stomach and bowel function, helps the human body digest without overdoing it, and keeps the intestinal environment healthy.
또한, 흰쌀밥만을 먹을 때 싱거워서 반찬을 많이 먹게 되는 습관이 교정되어 짜고 기름진 반찬의 먹는 양을 줄일 수 있다.In addition, when eating only white rice, the habit of eating a lot of side dishes can be corrected, which can reduce the amount of salty and oily side dish.
또한, 정월 대보름에 먹는 오곡밥은 찹쌀, 차조, 붉은팥, 찰수수, 검은콩 등의 5가지 곡식으로 지었는데, 요즘에는 기호에 따라 2, 3가지를 더 넣기도 한다.In addition, the five-grain grains, such as glutinous rice, chrysanthemum, red bean, chrysanthemum, and black beans, are eaten on the New Year's Day.
최근에는 건강 및 다이어트에 대한 관심이 증가되면서 쌀밥보다 영양소가 풍부하고 몸에 좋은 잡곡밥을 평소에도 먹는 사람들이 많이 늘어나고 있는 추세이며 13가지 15가지의 잡곡이 섞인 제품들이 나오고 있다.
In recent years, as interest in health and diet has been increasing, many people who eat regular rice, which is rich in nutrients rather than rice, are eating more and more. There are 13 kinds of 15 kinds of mixed foods.
그러나 잡곡밥은 여러가지 곡류를 혼합하여 밥을 짓게 되므로, 쌀밥에 잡곡(현미, 보리, 율무, 콩 등)을 혼합하여 먹으려면 백미 이외의 곡물은 별도로 신경을 써서 장시간 물에 불려야만 잡곡밥을 먹을 수 있기 때문에 바쁜 현대인들이 손이 많이 가는 잡곡밥을 직접 해먹는 것은 힘들고 번거롭다는 단점이 있다.However, since it will mix rice with various cereals, it is necessary to eat cereals (brown rice, barley, yulmu, beans, etc.) in rice and eat cereals other than white rice separately. Therefore, it is difficult and cumbersome for the busy modern people to make their own hands.
더구나 소화력이 약하거나 편식을 하는 사람들에게 잡곡밥은 경계 대상이기도하고, 성인병 등의 여러가지 현대병에 있어서 적정한 잡곡 섭취는 필수인데 이런 어려운 과정 속에서 만들어지기에 잡곡밥은 심지어 가정에서 조차도 기피 대상이 되는 단점이 있다.Moreover, for people who are weak in digestive power or who are unbalanced, the soup is also a boundary target, and it is necessary to consume proper grains in various modern illnesses such as adult diseases, and since the soup is made in such a difficult process, have.
또한, 잡곡을 잘못 불리거나 적당히 불렸다가는 입맛을 망쳐서 다시는 잡곡을 찾지 않는 음식 습관을 만들수도 있다.
It is also possible to make food habits that do not look for grains again because they misrepresent the grains or ruin their appetite for being properly called.
따라서 본 발명은 상기와 같은 문제점을 해결하기 위한 것으로, 곡물을 위생적으로 세척하고 불려서 건조까지 하여 잡곡을 섭취하던 기존의 방법을 간소화시키고, 곡류 고유의 색생과 향미를 지니고 이미·이취가 없어 편리하고 손쉽게 잡곡밥을 즐길 수 있으며, 이로 인해 소비자의 기호도 향상과 함께 풍부한 영양소로 소비자의 건강증진을 기대할 수 있도록 하는 잡곡밥을 위한 잡곡재료의 제조방법을 제공하는 데 그 목적이 있다.
SUMMARY OF THE INVENTION Accordingly, the present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a method and apparatus for cleaning cereal grains by hygienically washing and blowing them to simplify an existing method of consuming cereal grains, It is an object of the present invention to provide a method of manufacturing a cereal meal material for a soup basin which can easily enjoy soup rice, thereby improving the taste of consumers and expecting the health promotion of consumers with abundant nutrients.
상기한 목적을 달성하기 위한 본 발명에 따른 잡곡밥을 위한 잡곡재료의 제조방법은, 잡곡재료를 세척한 후, 35℃ 이상의 온수에 3시간 동안 불리는 단계; 상기 온수에 불려진 잡곡이 실온 상태가 되면 영하 20℃ 이하의 냉동실에 넣고 12시간 동안 냉동하는 단계; 상기 냉동된 잡곡을 건조기에 넣고 60℃ 이상의 온도에서 1시간 동안 건조한 후, 40~45℃의 온도에서 8시간 동안 건조하는 단계;를 포함하도록 구성되는 것을 특징으로 한다.
According to another aspect of the present invention, there is provided a method for preparing a cereal meal material for cereal rice, comprising: washing the cereal grain material; When the grains called by the hot water are in a room temperature state, they are placed in a freezing room at a temperature of minus 20 ° C and frozen for 12 hours; The frozen granules are placed in a drier and dried at a temperature of 60 ° C or more for 1 hour and then dried at a temperature of 40 to 45 ° C for 8 hours.
이처럼 본 발명은 곡물을 위생적으로 세척하고 불려서 건조까지 하여 잡곡을 섭취하던 기존의 방법을 간소화시키고, 곡류 고유의 색생과 향미를 지니고 이미·이취가 없어 편리하고 손쉽게 잡곡밥을 즐길 수 있으며, 이로 인해 소비자의 기호도 향상과 함께 풍부한 영양소로 소비자의 건강증진을 기대할 수 있도록 하는 매우 유용한 발명인 것이다.
As described above, the present invention simplifies the conventional method of hygienically washing and brewing grains and consuming the grains, and has the unique color and flavor of the grains, and it is convenient and easy to enjoy the soup with no odor or odor, And it is a very useful invention that can expect consumers' health promotion with abundant nutrients.
상기한 목적 및 효과를 달성하기 위한 본 발명을 바람직한 실시예를 통해 더욱 상세히 설명하면 다음과 같다.
The above and other objects, features, and advantages of the present invention will become more apparent from the following detailed description of the present invention when taken in conjunction with the accompanying drawings.
본 발명에 따른 잡곡밥을 위한 잡곡재료의 제조방법은, 잡곡재료를 세척한 후, 35℃ 이상의 온수에 3시간 동안 불리는 단계; 상기 온수에 불려진 잡곡이 실온 상태가 되면 영하 20℃ 이하의 냉동실에 넣고 12시간 동안 냉동하는 단계; 상기 냉동된 잡곡을 건조기에 넣고 60℃ 이상의 온도에서 1시간 동안 건조한 후, 40~45℃의 온도에서 8시간 동안 건조하는 단계;를 포함하도록 구성된다.
A method for preparing a cereal meal for a cereal meal according to the present invention comprises the steps of: washing the cereal grain material and then heating it to 35 ° C or more for 3 hours; When the grains called by the hot water are in a room temperature state, they are placed in a freezing room at a temperature of minus 20 ° C and frozen for 12 hours; The frozen grains are placed in a drier and dried at a temperature of 60 ° C or higher for 1 hour and then dried at a temperature of 40-45 ° C for 8 hours.
상기 잡곡재료는 필수지방산을 비롯하여 폴리페놀과 플라보노이드, 토코페롤 등과 같은 항산화 성분을 함유하고 있으며, 비타민, 무기질 및 식이섬유도 쌀보다 2배 이상 함유하고 있다.The granular materials contain essential fatty acids, antioxidants such as polyphenols, flavonoids and tocopherols, and vitamins, minerals and dietary fiber more than twice as much as rice.
또한, 잡곡재료로 지어진 잡곡밥은 백미밥에 비해 당지수(Glycemic Index, GI)가 낮아 상대적으로 섭취 열량을 감소시킬 뿐 아니라 포만감을 증가시켜 과식을 예방하는 효과가 있다.In addition, the soup made of granular material has a lower Glycemic Index (GI) than that of white rice, which not only reduces the calorie intake but also increases the satiety and prevents overeating.
또한, 잡곡의 이러한 영양학적, 기능적 우수성이 알려지면서 비만으로 인한 각종 성인병이나 고지혈증, 당뇨병과 같은 대사성 질환을 예방하기 위한 식이요법에도 잡곡밥이 많이 이용되고 있다.
Also, as nutritional and functional excellence of the cereal has been known, many kinds of cereals have been used for dietary treatment for preventing various diseases caused by obesity, metabolic diseases such as hyperlipemia and diabetes.
이하, 본 발명의 실시예를 통해서 본 발명을 상세히 설명하면 아래와 같다.
Hereinafter, the present invention will be described in detail with reference to the embodiments of the present invention.
잡곡재료 준비공정Grain material preparation process
먼저 현미, 보리, 율무, 콩, 귀리, 완두, 수수, 팥, 조, 차조, 찹쌀, 찰수수 등의 잡곡재료를 준비한 후 이를 각각 세척한다.First, prepare granular materials such as brown rice, barley, yulmu, soybean, oats, peas, sorghum, red beans,
다음 상기 잡곡재료를 각각 35℃ 이상의 온수에 3시간 동안 불린다.The following granular materials are each called for 3 hours in warm water at 35 DEG C or higher.
이때 상기 잡곡재료를 불리기 위해 35℃ 이상의 온수를 사용하는 것은, 곡물의 불림 시간을 단축하기 위함이다. 즉 찬물보다 온수를 사용할 경우 곡물의 불림 시간을 단축할 수 있기 때문이다.In this case, the use of the hot water of 35 DEG C or more for the purpose of the above-mentioned granular material is intended to shorten the time required for the grain to be called. In other words, when hot water is used rather than cold water, it is possible to shorten the time to call the grain.
또한, 상기 잡곡재료의 종류에 따라 불림 시간(침지 시간)을 달리함이 바람직한데, 이는 곡물의 표피두께에 따라 다소 차이가 발생하기 때문이다. 즉 3시간 이상이면 곡물의 불림이 충분히 이루어지지만, 잡곡재료의 종류에 따라 그 시간을 조금 달리함이 바람직하다 할 것이다.Further, it is preferable to vary the duration time (immersion time) depending on the kind of the granular material, because the granular material varies somewhat depending on the skin thickness of the grain. In other words, the cereal can be sufficiently roasted for 3 hours or more, but it is preferable to change the time slightly depending on the type of the cereal grain.
이때 3시간 이상 온수에 불려진 잡곡의 함수율은 35~40%이다.
At this time, the moisture content of the grains, which is called for more than 3 hours in hot water, is 35 ~ 40%.
잡곡재료 냉동공정Grain material freezing process
상기 온수에 불려진 잡곡이 실온 상태가 되면 영하 20℃ 이하의 냉동실에 넣고 12시간 동안 냉동한다.When the grains called by the hot water are in a room temperature state, they are placed in a freezer below 20 ° C and frozen for 12 hours.
이때 상기한 조건으로 냉동하는 것은, 잡곡의 영양소가 파괴되지 않으면서도 섬유질을 부드럽게 만들기 위함이다.
At this time, freezing under the above conditions is intended to soften the fiber without destroying the nutrients of the grain.
잡곡재료 건조공정Grain material drying process
상기 냉동된 잡곡을 건조기에 넣고 60℃ 이상의 온도에서 1시간 동안 건조한 후, 40~45℃의 온도에서 8시간 동안 건조한다.The frozen grains are placed in a drier, dried at a temperature of 60 ° C or higher for 1 hour, and then dried at a temperature of 40-45 ° C for 8 hours.
이때 잡곡을 1,2차로 나누어 건조하는 것은, 초반에는 잡곡의 함수율이 높아서 고온으로 건조가 가능하지만, 1차 건조 후 잡곡의 함수율이 떨어지면 동일한 온도로 건조하는 경우 잡곡이 익거나 탄내가 날 수 있기 때문이다.At this time, it is possible to dry at a high temperature because the water content of the grains is high in the early stage, but if the water content of the grains falls after the first drying, if the same temperature is dried, Because.
즉 잡곡의 1차 건조 후 그 온도를 낮추어 2차 건조가 이루어지는 것이다.
That is, secondary drying is performed by lowering the temperature after primary drying of the grain.
잡곡재료 포장공정Grain material packaging process
상기 건조된 잡곡재료는 각각 공기가 통하지 않도록 밀봉·포장된다.The dried granular material is sealed and packed so that air does not pass through.
이때 포장된 잡곡재료는 건조밥처럼 2년 이상 보관이 가능하다.
At this time, packaged grains can be kept for more than 2 years like dried rice.
잡곡밥 제조공정Miso rice manufacturing process
먼저 소비자의 기호에 따라 상기 잡곡재료를 하나 이상 선택한 후 백미, 찹쌀과 함께 일정비율로 혼합하여 씻은 다음 밥을 짓는다.
First, select one or more of the above-mentioned cereal ingredients according to the consumer's preference, mix with white rice and glutinous rice at a certain ratio, wash and cook rice.
이처럼 본 발명은 곡물을 위생적으로 세척하고 불려서 건조까지 하여 기존에 잡곡을 섭취하던 방법을 간소화시키고, 일정한 맛을 찾으며 소화가 더욱 잘 될 수 있도록 하고 잡곡에 대한 거부감을 줄여가며, 영양식을 대중화하여 국민의 건강증진에 기여하기 위한 것으로, 위생적으로 곡물을 일괄 처리하여 장시간 안전하게 보관이 가능하고 소화가 잘되는 곡물이 다양하게 음식에 접목이 되며 약보다는 식생활에서 건강을 찾게 해주는 효과가 있다 할 것이다.
As described above, the present invention simplifies the conventional method of ingesting grains by hygienically washing and blowing the grains, thereby making the digestion better, reducing the rejection of the grains, popularizing the nutritional formula, It can be safely stored for a long time in a batch process of hygienic grains, and grains that are well digested can be applied to diverse foods.
상기한 공정으로 제조된 잡곡재료를 이용한 잡곡밥(실시예)과 기존의 방식으로 제조된 잡곡밥(비교예)을 준비한 후, 이를 20 내지 55세 연령의 총 50명에게 섭취토록 하여 그 결과를 향, 맛, 색상, 취식감의 기호도로 구분하여 관능검사를 하였다.(Example) prepared with the granular material prepared in the above-described process and the soup prepared by the conventional method (Comparative Example) were prepared, and then they were taken into a total of 50 persons aged 20 to 55 years. Taste, color and texture of pickles.
이때 상기 관능검사의 평점은 1(몹시 나쁨) 내지 10점(아주 좋음)으로 매기도록 하는 10점 평점법을 사용하였으며, 그 결과는 아래와 같다.
At this time, the score of the sensory test was rated as 1 (very bad) to 10 (very good), and the result was as follows.
실시예Example
및 And
비교예의Comparative example
관능검사 Sensory test
상기한 바와 같이, 본 발명 잡곡밥은 기존의 잡곡밥에 비해 향, 맛, 색상, 취식감이 더 우수한 것을 확인할 수 있었다.
As described above, it was confirmed that the cornflower of the present invention was superior to the conventional cornflower in flavor, taste, color and texture.
상술한 바와 같이 본 발명은 비록 한정된 실시예에 의해 설명되었으나, 본 발명은 이것에 한정되지 않으며 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에 의해 본 발명의 기술사상과 아래에 기재될 특허청구범위의 균등범위 내에서 다양한 수정 및 변형이 가능하다 할 것이다.Although the present invention has been described with reference to the exemplary embodiments, it is to be understood that the present invention is not limited to the disclosed exemplary embodiments, and that various changes and modifications will be apparent to those skilled in the art. Various modifications and variations may be made without departing from the scope of the appended claims.
Claims (1)
상기 온수에 불려진 잡곡이 실온 상태가 되면 영하 20℃ 이하의 냉동실에 넣고 12시간 동안 냉동하는 단계;
상기 냉동된 잡곡을 건조기에 넣고 60℃ 이상의 온도에서 1시간 동안 건조한 후, 40~45℃의 온도에서 8시간 동안 건조하는 단계;
를 포함하도록 구성되는 것을 특징으로 하는 잡곡밥을 위한 잡곡재료의 제조방법.Washing the granular material, followed by hot water at 35 DEG C or more for 3 hours;
When the grains called by the hot water are in a room temperature state, they are placed in a freezing room at a temperature of minus 20 ° C and frozen for 12 hours;
The frozen grains are placed in a drier, dried at a temperature of 60 ° C or higher for 1 hour, and then dried at a temperature of 40-45 ° C for 8 hours.
Wherein the weighed material comprises a plurality of weeds.
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