KR20190126474A - A process for the production of artificial rice with the various ingredient - Google Patents

Abstract

The present invention relates to a manufacturing method of functional rice containing functional food useful for humans. When processed rice having functions is coated or is mixed in a mixed paste, the rice has color blurs, bad smells and bad rice tastes when is cooked. To solve such problems, there is functional rice which pulverizes rice, mixes nutrients with the rice and forms the same wherein, if the rice is cooked with general rice, the functional rice has a weak strength to be released and the rice becomes poor. The present invention invented a manufacturing method of functional rice comprising: a pulverizing step of pulverizing any one selected from white rice, brown rice or glutinous rice or a mixture of the same; an aging step of aging the pulverized rice at 10-30°C; a mixing step of mixing 1-2 wt% of nutrients comprising any one of pulverized grains or algae with respect to a weight of the aged pulverized rice, and making the same homogenization; a steaming step of pasting the mixture of the mixed rice and nutrients while dispersing steam at 100-110°C and 3-5% of moisture based on an entire weight; an extruding step of extruding the mixture of the rice and nutrients which are steamed and heated by an extruding molder; and a cut and dry step of cutting the extruded stuff by a predetermined length and drying the same. The functional rice of the present invention has no releasing or color blur when is cooked. In particular, the present invention provides no bad tastes or nutrition loss of various ingredients during cooking.

Description

A process for the production of artificial rice with the various ingredient}

The present invention relates to a method for producing functional beauty containing functional foods beneficial to the human body.

Since simple rice contains mostly carbohydrates, various manufacturing methods are provided to have a nutritional or health promoting function of rice.

The most common method is to coat raw or steamed rice with medicinal plant powders, pigments or other nutrients. This coating method has a limitation in function as these components are removed during washing operation when washing rice to cook rice, and particularly, the disadvantages of changing the color of rice as these ingredients are dispersed after cooking.

In a way to improve the shortcomings of such a simple coating is to absorb the nutrition or functional ingredients into the inside of the rice or to have a separate adhesive function, there is also a way that both infiltration and coating method. However, since most of the ingredients penetrate well into the inside of the rice is attached to the surface of the rice, when the components are smeared at the time of washing or cooking, there is a disadvantage that the color of the rice changes or changes in taste.

In the Korean Patent Laid-Open Publication No. 10-2011-58424 "Nutrified rice using a rice powder and a method of manufacturing the same" to improve such a disadvantage "" Any one of the rice selected from white rice, brown rice or glutinous rice to 150 ~ 200 mesh using a powder machine Grinding to form a powder, and dried purple sweet potato, shiitake mushroom, sweet pumpkin, blueberry, green tea, chlorella, and seaweed are prepared by pulverizing the powder into powder at 200 to 300 mesh using a powder machine, respectively; 70 parts by weight of the rice powder prepared in, 30 parts by weight of a mixture of one or two selected from purple sweet potato powder, shiitake mushroom powder, sweet pumpkin powder, blueberry powder, green tea powder, chlorella powder, seaweed powder A second step of making: 20-25 parts by weight of water is mixed with respect to 100 parts by weight of the total mixture prepared in the second step, followed by mixing to form a compound, and then A third step of steaming while maintaining 3 kg / cm2 steam pressure at a temperature of 90 to 100 ° C. for 8 to 10 minutes; a fourth step of forming the nutritious rice by molding the compound steamed in the third step into an extrusion molding device and molding it into a grain of rice grains; A fifth step of ripening the shaped nutritious rice passed through the fourth process at 2 to 5 ° C. for 6 hours; the dried fermented rice of the fifth step to dry at a 60 ° C. hot air drying room for 4 to 6 hours to obtain a water content of 13 A sixth step of drying to reach 15%; and a seventh step of turning the dried nutritious rice passed through the sixth step through a pottery machine; Method of producing nutritious rice using rice powder, characterized in that it comprises a. ".

In the powder forming step in the process, white and brown rice is 200 mesh, glutinous rice is pulverized to 150 mesh is formed into a powder, the purple sweet potato and sweet pumpkin is 200 mesh, the shiitake mushroom, blueberries, green tea, chlorella, seaweed 250 ~ We provide nutritious rice processed by 300 mesh.

The nutritious rice has no nutrients such as color bleeding at the time of washing and cooking because the nutrient is mixed inside the conventional coating method or invasive methods. However, the disadvantages that the nutritious rice processed by mixing with ordinary rice and unwound during the cooking operation is not maintained. In other words, during cooking with ordinary rice, the boiling time of the normal rice is fully cooked for at least 15 to 30 minutes, and the shaped nutritious rice can't be maintained and its tissues disintegrate. Even if you are exposing the problems that severely reduce the taste of rice.

The present invention is to provide a functional beauty having a function that does not disintegrate even when cooked by mixing with ordinary rice.

The present invention to solve the above problems,

Rice micronization process for micronizing any rice selected from white rice, brown rice or glutinous rice into a 150 ~ 200 mesh using a powder machine,

Nutritional micronization process to dry micronized or medicinal plants or fruits with micronutrients and micronize them into 150 ~ 200 mesh

Aging step of ripening the granulated rice at a temperature of 10 to 30 ℃,

Mixing process for homogenizing by mixing 10 ~ 20% of the micronized nutrients based on the weight of the aged micronized rice,

Steam heating process that kneads the blended rice and nutrient mixtures while dispersing 3 ~ 5% water by steam at 100 ~ 110 ℃ and total weight

An extrusion process of extruding a mixture of rice and nutrients treated with steam heating by an extruder,

It has been developed a method for producing a functional beauty comprising a cutting drying process of cutting the extruded to a certain length after drying the extruded.

Particularly, in the present invention, the rice micronization puts rice into a closed grinding tank to induce a collision between rice particles, and vortex-pulverized at a rate of 50 to 100 liters / second into the rice-putting grinding tank, and if the ambient temperature is 10 ° C. or less, it is 2-3 days. 10 to 40 ℃ aged 1-2 days to prepare a functional beauty.

The present invention is powdered without thermal denaturation and mechanical friction in micro units, and nutritional ingredients are mixed with it. In addition, the mixture is extruded in a viscous state during the gelatinization process, so that the nutrients are preserved as much as possible and the preservation of the nutrients is maintained and the taste and aroma are maintained even after cooking.

The present invention, in particular, when mixed with ordinary rice and cooked when the strength is low, unlike the normal rice is released to fundamentally block the phenomenon that the rice is not properly.

1 is a process chart showing the overall manufacturing process of the present invention,
Figure 2 is a particle size distribution of the micronized rice of the present invention.

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

Embodiments presented in the present invention are illustrated in the drawings and will be described in detail in the detailed description. However, this is not intended to limit the present invention to specific embodiments, it should be understood to include all modifications, equivalents, and substitutes included in the spirit and scope of the present invention. In describing the drawings, similar reference numerals are used for similar elements. The "process" of the present invention is to induce deformation of the object according to a series of temporal processing, such as heating, grinding, immersion, kneading the object, the expressions of methods, steps, means, etc. are different in the middle of the same technical idea It is to be understood that the component may exist.

The terminology used herein is for the purpose of describing particular example embodiments only and is not intended to be limiting of the present invention. Singular expressions include plural expressions unless the context clearly indicates otherwise. In this application, the terms "comprise", "comprise" or "consist" are intended to indicate that there is a feature, number, step, action, component, part, or combination thereof described on the specification, It should be understood that it does not exclude in advance the possibility of the presence or addition of one or more other features or numbers, steps, operations, components, parts or combinations thereof.

The present invention is a rice micronization process of micronizing any rice selected from white rice, brown rice or glutinous rice or a mixture thereof into 150-200 mesh using a powder machine;

Nutritional ingredient micronization process (S1) of drying micro-grains or medicinal plants or fruits with nutritional ingredients and micronizing them into 150-200 mesh

Aging step (S2) of ripening the granulated rice at a temperature of 10 to 30 ℃,

Mixing process (S3) of homogenizing by mixing 10 ~ 20% of the micronized nutrients based on the weight of the aged micronized rice,

Preliminary increase and kneading process (S4) of kneading the mixture of the blended rice and nutritional ingredients by dispersing the steam of 100 ~ 110 ℃ to contain 3 ~ 5% water based on the total weight

Extrusion process (S4) for extruding a mixture of rice and nutritional components of the steam heating process by an extruder,

It relates to a method for producing a functional beauty comprising a cutting drying step (S5) to be dried after cutting the extruded to a predetermined length.

Hereinafter, the process will be described in more detail.

1. Undifferentiated process (S1)

Powdered non-glutinous or glutinous rice includes wet, semi-wet, dry, expanded, and other mixed formulas.

These powder processes can be classified according to the type and characteristics of the target product. That is, the processing method may be selected according to various uses, such as for noodle making, rice cakes, and food additives.

On the other hand, according to the guidelines of the rice flour manufacturing guideline of the Ministry of Agriculture and Food, the appearance of rice flour should have its own color and flavor, and it should be free of odors already. The risk of starch damage should be as low as 5%.

The particle size for noodle making is 130 ± 30mesh and the starch damage should be within 10% for the chewy texture.

As described above, in the case of rice flour for general noodle making and rice cake, the rice cake has been distributed in a particle size of 125 to 254 μm with a particle size of 73.5 mesh to 130 mesh.

The present invention is finely divided to 2 ~ 80 ㎛ unlike the rice flour described above.

In particular, it was powdered to have a particle size of 20 to 70 ㎛ 95 ± 5%.

In the present invention, the micronization process in the rice micronization process is to put the rice in a closed grinding tank to induce collisions between the rice particles, pulverized by feeding the vortex at a rate of 50 ~ 100 liter / second into the rice input grinding tank.

Generally, when micronizing rice, it is powdered by mechanical contact such as screw or milling as mechanical grinding. In this mechanical powder, a high pressure is necessarily applied to the rice surface, and high temperatures and compression densities inevitably occur instantaneously. In order to improve this disadvantage, the present invention induces powdering by collision between rice and rice particles by supplying strong vortex while introducing rice particles into a sealed container. In particular, rice micronized by pulverization by vortices has a particle size distribution of 2 to 80 μm (FIG. 2).

Another feature of the micronization process is that the internal temperature is maintained at a temperature between 70 and 80 ° C. Rice is composed of amylose, amylopectin and other ingredients, most of which are carbohydrates. When heated to a temperature higher than 80 ℃, thermal degeneration, that is, gelatinization due to heat of carbohydrates, is a starch particle. This is because grinding is not possible due to increased viscosity of the liver.

White rice, brown rice, glutinous rice is illustrated as being able to be processed in the present invention, and the classification of such rice is classified according to milling and germination. Therefore, the indica, japonica or Nerica, which is a hybrid of Asian rice, is also not particularly limited.

The present invention may also be powdered by taking the white rice, brown rice, glutinous rice alone, and mixing two or more thereof to powder them. These choices can be added or subtracted according to the needs of the consumer and are not particularly limited in the technical scope of the present invention.

In the present invention, in addition to grains such as brown rice, glutinous rice, soybeans, seaweeds such as 톳, wakame seaweed, and kelp are also used at least the same as the finely divided grains or pulverized into particles.

1-1. Nutrition ingredient selection (S1_1) and micronization process (S1_2)

In the present invention, including dried seaweeds such as 톳, kelp, seaweed, green onion, etc., dried cereal grains such as barley, sorghum, wheat, brown rice, millet, soybean, crude, red beans, soybeans with 5% or less of moisture to prepare the powder do. The nutrients are powdered to a size smaller than the particles of the rice micronized in the rice micronized process.

As described in the preliminary cooking and kneading process below, these ingredients are intended to be encapsulated in the rice grains.

2. Aging process (S2).

Further, the present invention further matured the finely divided ones at the ambient temperature of 10 ° C. for 2 to 3 days and 10 to 40 ° C. for 1 to 2 days. Aging is the process of micronization, which results in instantaneous high temperature during strong collisions between strong particles, partial volume expansion or denaturation due to internal moisture, and entrapment of ambient air within the particle or volume expansion. It is expected. Therefore, a significant gap between particles caused by various causes such as expansion and surface modification induced stabilization of the expanded particles through the aging process, and induced air was naturally released.

3. Mixing process (S3)

The micronized rice thus prepared is combined with the nutritional ingredients. In the present invention, the mixer was blended for 5 to 10 minutes while rotating the stirring fan at a low speed of 50 to 60 RPM. It is for suppressing thermal expansion and denaturation between particles which can occur even when blending.

The nutritional component used in the present invention means that the algae such as shellfish, seaweed, seaweed, crude grains, sorghum, barley, soybean, brown rice such as brown rice are micronized through the above-mentioned micronization process.

Grains or algae should contain 2 to 3%. When the amount of grain or seaweed added is less than 2%, it is difficult to achieve the purpose of the desired functional beauty, and when it is added more than 3%, algae, especially in the case of algae, give off the smell and flavor peculiar to these seaweeds, thereby lowering the diet. .

4. Preliminary increase and kneading process (S4)

When the formulation was sufficiently mixed with nutrients and rice, the steam of 70 ~ 80 ℃ was supplied to form a partial increase of the mixture.

Disperse and supply 3 to 5% by weight of moisture based on total weight. The micronized rice is denatured by heat by the supply of steam and water, and adheres to micronized rice powder, which is based on nutrients, as a viscous interior. In particular, in the present invention, the nutrients are encapsulated inside the viscous luxury rice powder. This kind of inclusive 톳, kelp. It maintains a stable structure so that algae, such as seaweed, are not separated from rice particles during cooking. In addition to algae, other ingredients such as viscous rice, other brown rice, barley, millet, and soybeans, and mushrooms are also strongly enclosed in rice particles to maintain a stable structure.

In the present invention, the degree of the dough was kneaded in a state of being aggregated while grasping, and the dough was treated to a gritty degree.

5. Extrusion process (S5).

Thus preluxed one was extruded while adjusting the temperature around the extruder in four stages.

More specifically, when the powder to be kneaded by the extrusion screw is supplied to the center, the primary barrel is maintained at 65 to 75 ° C., the secondary barrel is 65 to 75 ° C., the third barrel is 110 to 130 ° C., and the final fourth barrel is 85 to Extruded while maintaining at 95 ℃.

6. Molding cutting process (S6).

The powder extruded through the extrusion process is continuously extruded through the die at the end while being tightly organized by a high pressure screw. As soon as extrusion is performed, the cutter is cut into lengths and the cut moldings are immediately transferred to a cold air dryer for cold air drying.

7. Dry Aging Process (S7)

After being cut into the desired shape, the molded product was dried by multistage temperature control.

More specifically, the extrusion molding is dried for 10 to 20 minutes while giving continuous temperature changes to the first 90 ~ 95 ℃, the second 94 ~ 96 ℃, the third 80 ~ 90 ℃. In this drying process, since the surface of the molded product extruded at a high pressure is in a state of viscous strength which is not yet strong, it is initially dried at 90 to 95 ° C. to remove the viscous property of the surface, and then slightly heated to allow evaporation of moisture inside. Heated to 94-96 ° C. and dried. Subsequently, the temperature is lowered to 80-90 ° C. to induce uniform moisture evaporation inside and outside.

When the high temperature drying process is completed in this way, by cold air drying for 5 to 10 minutes at a low temperature of 10 ~ 13 ℃ to obtain the final target.

Preparation Example 1 (manufactured by Kashima rice)

100 kg of Jeonnam Haenamsanji rice was dried with a moisture content of 10% or less.

The prepared rice was placed in a vortex grinder, and vortexed for 20 minutes by feeding at a rate of 100 liters / hour of vortex air supply. During the treatment, a water cooling jacket was installed on the outer circumference of the vortex mill to circulate the cooling water around the vortex mill to maintain the internal temperature at 70 to 80 ° C.

After the vortex pulverization treatment, the pulverized powder is removed from the particle size of 2 to 80 μm by a filter, the foreign material of metal or other non-metallic minerals is removed, and then transferred to a aging tank and loaded for 2 days at a temperature of 20 ° C. for internal aging. The actual pictures of the micronized samples are shown in Table 1 below.

Undifferentiated Rice Undifferentiated kelp and green powder

Aging was completed and 2 kg of kelp powder mesh was blended and homogeneously mixed at a speed of 50 rpm for 8 minutes.

The homogeneously mixed mixture was steamed by a mixer while supplying steam having a temperature of 80 ° C. at a rate of 40 to 45 ml per second, but the final feed amount was 4 kg or less, and preliminary steam kneading.

The pre-cooked dough is fed to the extruder through an extrusion screw that is rotated by a twin shaft. The extruder installed warm barrel 1 (65 ~ 75 ℃) barrel 2 (65 ~ 75 ℃) barrel 3 (110 ~ 130 ℃) barrel 4 (85 ~ 95 ℃) on the outer periphery. Transferred. Extruded dies are formed with a plurality of discharge holes, alpha is formed at high pressure and high temperature, and at the same time, the molded body from which the air inside is degassed is discharged. The moment the extrudate passed through the die was cut into lengths of 4-6 mm with a cutter having 645-670 rpm.

The extruded extruded product is dried while blowing a warm air giving a temperature change of the first 90 ~ 95 ℃, the second 94 ~ 96 ℃, the third 80 ~ 90 ℃, and finally 5 to 10 minutes at a low temperature of 10 ~ 13 ℃ Drying made the desired kelp rice. The actual product of kelp rice prepared in this example is shown in the photo below Table 2.

Final object Cooked products (cooked by mixing the seaweed of this embodiment with ordinary rice) Closeup of kelp rice

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As mentioned above, the kelp rice mixed in the cooked rice does not spread to the surrounding white rice.

Production Example 2 (rice production)

톳 rice was prepared in the same manner except using the Preparation Example 1 and kelp.

Final object Cooked products (mixed with ordinary rice and non-glutinous rice of this embodiment) Closeup of cooked non-glutinous rice

As mentioned above, the non-glutinous rice mixed in the cooked rice does not spread to the surrounding white rice.

Preparation Example 3 (Green Tea Rice Preparation)

Green tea rice was prepared in the same manner except using Preparation Example 1 and green tea powder.

Final object of this embodiment Cooked products (mixed with ordinary rice and green tea rice of this embodiment) Closeup of cooked green tea rice

As mentioned above, the green tea rice mixed in the cooked rice does not spread to the surrounding white rice.

Preparation Example 4 (Preparation of Shiitake Rice)

Shiitake rice was prepared in the same manner except for using Preparation Example 1 and shiitake mushroom powder.

Final object of this embodiment Cooked products (mixed with ordinary white rice and shiitake rice of the present embodiment) Closeup of cooked shiitake rice

Comparative Test Example 1: Commercial Green Tea Rice

Commercially produced green tea rice was cooked by the same process, and the shape of the cooked rice is shown in the photo below.

Looking at the state of the existing green tea rice after cooking, normal white rice and the originally added green tea rice is not distinguished, in particular, the green tea powder in the green tea rice is also seen a phenomenon that stains occur.

This phenomenon gives consumers a feeling that some of the rice is spoiled during tasting, and in particular, the smeared green tea powder causes an unusual smell of green tea, which lowers the texture.

The experiments on the non-glutinous rice, kelp rice, shiitake rice provided by the present invention are commercially available only in the present invention and there is no corresponding product currently on the market. However, if only a simple coating of powder such as 톳, kelp, shiitake, etc. on the surface of the general rice is expected to show the same results as in Comparative Example 1.

S1: undifferentiated process, S2: aging process, S3: blending process, S4: preliminary increase and kneading process, S5: extrusion process, S6: molding cutting process, S7: dry aging process

Claims (8)

Micronization process of micronizing any rice selected from white rice, brown rice or glutinous rice or mixtures thereof,
Aging step of ripening the granulated rice at a temperature of 10 to 30 ℃,
A blending process for homogenizing by mixing 1 to 2% by weight of a nutrient component consisting of any one of micronized grain or seaweed based on the weight of the aged micronized rice,
Preliminary increase and kneading process of kneading the mixture of the blended rice and nutritional ingredients by adding steam of 100 ~ 110 ℃ to contain 3 ~ 5% water based on the total weight,
An extrusion process of extruding a mixture of rice and nutrients treated with steam heating by an extruder,
Method of producing a functional beauty comprising a cutting drying step of drying after cutting the extruded to a predetermined length.
The method of claim 1,
In the micronized rice milling process, micronized rice is introduced into a closed mill to induce collision between rice particles, and a method of producing functional rice, characterized in that the mill is fed by a vortex at a rate of 50 to 100 liters / second to the milled mill.
The method of claim 1,
Particles of the grains that have undergone micronization are finely divided into 2 to 80 µm.
The method of claim 3, wherein
A method for producing functional beauty, characterized in that the fine particles having a particle size of 20 to 70 ㎛ to 95 ± 5%.
The method of claim 1,
A method of producing functional rice, characterized in that the internal temperature during the micronization process is maintained at a temperature of 70 ~ 80 ℃. The method of claim 1,
Method of producing a functional beauty, characterized in that the aging process is aged 2 to 3 days if the ambient temperature is 10 ℃ or less, 1 to 2 days if 10 ~ 40 ℃.
The method of claim 1,
The blending process is a blend of undifferentiated rice and nutritional ingredients, the method of producing a functional beauty, characterized in that for 5 to 10 minutes to mix the mixer at 50 to 60 RPM.
According to claim 1,
Micronized one or a mixture of grains such as barley, sorghum, wheat, brown rice, millet, soybean, crude, red beans, and soybeans, including seaweeds such as seaweed, kelp, seaweed, and greens A process for producing functional rice, characterized in that it comprises a nutrient component selection (S1_1) and an undifferentiation process (S1_2) which are finely divided into smaller sizes than the micronized rice particles in the step (S1).

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