KR20230073497A - How to make germinated brown rice ice cream - Google Patents
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- 235000021329 brown rice Nutrition 0.000 title claims abstract description 100
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 42
- 235000013336 milk Nutrition 0.000 claims abstract description 38
- 239000008267 milk Substances 0.000 claims abstract description 38
- 210000004080 milk Anatomy 0.000 claims abstract description 38
- 238000004519 manufacturing process Methods 0.000 claims abstract description 25
- 238000002156 mixing Methods 0.000 claims abstract description 21
- 230000035784 germination Effects 0.000 claims description 25
- 238000001035 drying Methods 0.000 claims description 17
- 239000000843 powder Substances 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 8
- 238000000227 grinding Methods 0.000 claims description 4
- 235000008476 powdered milk Nutrition 0.000 claims description 4
- 239000004927 clay Substances 0.000 claims description 2
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 abstract description 16
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 abstract description 8
- 229960003692 gamma aminobutyric acid Drugs 0.000 abstract description 8
- 230000009286 beneficial effect Effects 0.000 abstract description 6
- 238000010298 pulverizing process Methods 0.000 abstract description 6
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 abstract description 4
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 abstract description 4
- 235000013325 dietary fiber Nutrition 0.000 abstract description 4
- 235000002949 phytic acid Nutrition 0.000 abstract description 4
- 229940068041 phytic acid Drugs 0.000 abstract description 4
- 239000000467 phytic acid Substances 0.000 abstract description 4
- 235000018102 proteins Nutrition 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 235000010374 vitamin B1 Nutrition 0.000 abstract description 4
- 239000011691 vitamin B1 Substances 0.000 abstract description 4
- 235000019164 vitamin B2 Nutrition 0.000 abstract description 4
- 239000011716 vitamin B2 Substances 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 238000000034 method Methods 0.000 description 9
- 235000015097 nutrients Nutrition 0.000 description 7
- 238000005498 polishing Methods 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 description 2
- 239000003610 charcoal Substances 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 238000006386 neutralization reaction Methods 0.000 description 2
- 230000005855 radiation Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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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
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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
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- 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
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- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
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- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
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Abstract
Description
본 발명은 발아 현미 아이스크림 제조방법에 관한 것으로서, 더욱 상세하게는 아이스크림 제조방법에서, 현미를 발아시키고 우유를 함유시킨 후 분쇄한 우유발아현미를 제조하는 단계인 우유발아현미제조단계와 상기 우유발아현미제조단계를 통하여 제조된 우유발아현미를 아이스크림베이스와 믹싱하여 발아현미 아이스크림을 제조하는 단계인 아이스크림믹싱단계로 이루어져 아이스크림의 취식시 단백질과 비타민 B1 및 B2 및 인체에 유익한 GABA(Gamma-amino butyric acid), 피틴산(Phytic acid), 식이섬유를 아이스크림과 함께 취식할 수 있도록 함을 목적으로 한 것이다.The present invention relates to a method for manufacturing germinated brown rice ice cream, and more particularly, in the ice cream manufacturing method, a step of producing germinated brown rice with milk, which is a step of producing germinated brown rice, containing milk, and then pulverized, and the germinated brown rice with milk It consists of the ice cream mixing step, which is the step of manufacturing germinated brown rice ice cream by mixing the milk germinated brown rice produced through the manufacturing step with the ice cream base, and when eating ice cream, protein, vitamins B1 and B2, and GABA (gamma-amino butyric acid), which are beneficial to the human body , phytic acid, and dietary fiber are intended to be eaten together with ice cream.
일반적으로, 아이스크림은 15세기 남부 유럽에서 음료를 동결시킨 형태로 처음 선을 보인 이래로 1,800년대 미국에서 처음시판용으로 생산된 식품인 것이다.In general, ice cream is a food first commercially produced in the United States in the 1800's after it first appeared as a frozen drink in southern Europe in the 15th century.
이상과 같은 아이스크림은 주원료인 우유에 감미료, 유화제 및 물 등을 혼합해 공기를 불어넣어 제조되는 것이다.The ice cream as described above is prepared by mixing milk, a main ingredient, with a sweetener, an emulsifier, and water, and then blowing air into the ice cream.
그러나, 상기한 바와 같은 아이스크림은 주성분이 우유로만 이루어져 있어 취식시 다양한 영양분은 함께 취식할 수 없는 문제점이 있었다.However, the ice cream as described above has a problem in that the main component is made only of milk, so that various nutrients cannot be eaten together when eaten.
이에, 본 발명은 상기한 바와 같은 아이스크림이 우유로만 이루어져 있어 취식시 다양한 영양분은 함께 취식할 수 없는 문제점을 해결하고자 하는 것이다.Accordingly, the present invention is intended to solve the problem that various nutrients cannot be eaten together when eating ice cream as described above because it consists only of milk.
즉, 본 발명은 아이스크림 제조방법에 있어서, 현미를 발아시키고 우유를 함유시킨 후 분쇄한 우유발아현미를 제조하는 단계인 우유발아현미제조단계와 상기 우유발아현미제조단계를 통하여 제조된 우유발아현미를 아이스크림베이스와 믹싱하여 발아현미 아이스크림을 제조하는 단계인 아이스크림믹싱단계로 이루어진 것을 특징으로 하는 것이다.That is, the present invention, in the ice cream manufacturing method, includes the step of producing germinated brown rice with milk, which is a step of germinating brown rice, containing milk, and then pulverizing, and the step of manufacturing germinated brown rice with milk. It is characterized in that it consists of an ice cream mixing step, which is a step of mixing with an ice cream base to prepare germinated brown rice ice cream.
따라서, 본 발명은 현미를 발아시키고 우유를 함유시킨 후 분쇄한 우유발아현미를 제조하는 단계인 우유발아현미제조단계와 상기 우유발아현미제조단계를 통하여 제조된 우유발아현미를 아이스크림베이스와 믹싱하여 발아현미 아이스크림을 제조하는 단계인 아이스크림믹싱단계로 이루어짐으로써 아이스크림의 취식시 단백질과 비타민 B1 및 B2 및 인체에 유익한 GABA(Gamma-amino butyric acid), 피틴산(Phytic acid), 식이섬유를 아이스크림과 함께 취식할 수 있는 효과를 갖는 것이다.Therefore, the present invention is a milk germinated brown rice manufacturing step, which is a step of producing germinated milk brown rice by germinating brown rice, containing milk, and then pulverizing, and mixing the milk germinated brown rice produced through the milk germinated brown rice manufacturing step with an ice cream base to germinate Consisting of the ice cream mixing step, which is the step of manufacturing brown rice ice cream, you can eat protein, vitamins B1 and B2, GABA (gamma-amino butyric acid), phytic acid, and dietary fiber beneficial to the human body with ice cream when eating ice cream. It has a possible effect.
도 1 은 본 발명의 주요 공정도
도 2 는 본 발명의 실시에 있어 우유발아현미제조단계의 상세 공정도.1 is a main process diagram of the present invention
Figure 2 is a detailed process diagram of the manufacturing step of germinated milk brown rice in the practice of the present invention.
이하, 첨부된 도면에 의하여 상세히 설명하면 다음과 같다.Hereinafter, it will be described in detail with reference to the accompanying drawings.
본 발명은 아이스크림의 취식시 다양한 영양분을 함께 취식할 수 있도록 한 것으로서, 명세서 및 청구범위에 사용된 용어나 단어는 통상적이거나 사전적인 의미로 한정해서 해석되어서는 아니 되며, 발명자는 그 자신의 발명을 가장 최선의 방법으로 설명하기 위해 용어의 개념을 적절하게 정의할 수 있다는 원칙에 입각하여 본 발명의 기술적 사상에 부합하는 의미와 개념으로 해석되어야만 한다.The present invention is intended to enable eating of various nutrients together when eating ice cream, and the terms or words used in the specification and claims should not be construed as being limited to ordinary or dictionary meanings, and the inventors are responsible for their own invention. In order to explain in the best way, it should be interpreted as meaning and concept corresponding to the technical spirit of the present invention based on the principle that the concept of the term can be properly defined.
따라서, 본 명세서에 기재된 실시예와 도면에 도시된 구성은 본 발명의 가장 바람직한 일 실시예에 불과할 뿐이고, 본 발명의 기술적 사상을 모두 대변하는 것은 아니므로, 본 출원시점에 있어서 이들을 대체할 수 있는 다양한 균등물과 변형 예들이 있을 수 있음을 이해하여야 한다.Therefore, the embodiments described in this specification and the configurations shown in the drawings are only one of the most preferred embodiments of the present invention, and do not represent all the technical ideas of the present invention, so that they can be substituted at the time of this application. It should be understood that there may be many equivalents and variations.
즉, 본 발명은 아이스크림 제조방법에 있어서, 우유발아현미제조단계(S100)와 아이스크림믹싱단계(S200)로 이루어진 것이다.That is, the present invention is composed of a milk germinated brown rice manufacturing step (S100) and an ice cream mixing step (S200) in the ice cream manufacturing method.
여기서, 상기 우유발아현미제조단계(S100)는 현미를 발아시키고 우유를 함유시킨 후 분쇄한 우유발아현미를 제조하는 단계인 것이다.Here, the step of preparing germinated milk brown rice (S100) is a step of preparing germinated brown rice, containing milk, and then pulverizing germinated milk brown rice.
상기 우유발아현미제조단계(S100)는 현미의 외부 표피층 제거를 위해 중량이 94~99% 정도가 되도록 연마하는 단계(S110)와 상기 연마된 현미를 황토지장수에 침지시켜 3~10시간 동안 1차 발아시키는 단계(S120); 상기 1차 발아된 현미를 10~40℃의 온도에서 2~4일간 2차 발아시키는 단계(S130); 상기 2차 발아된 현미의 수분함량이 10~15%가 되도록 1차 건조시키는 단계(S140); 상기 1차 건조된 발아현미를 압력용기에 넣어 튀겨주는 단계(S150); 상기 튀겨진 발아현미 40~55℃로 가열시키는 단계(S161); 상기 가열된 튀김발아현미를 40~55℃로 가온 된 우유에 침유시키는 단계(S162); 상기 침유된 튀김발아현미의 수분함량이 10~15%가 되도록 2차 건조시키는 단계(S170); 상기 2차 건조된 튀김발아현미의 분쇄하는 단계(S180); 상기 튀김발아현미에 건조우유분말을 튀김발아현미 중량 대비 5~10중량 %를 믹싱하는 단계(S190)로 이루어지는 것이다.The milk germinated brown rice manufacturing step (S100) includes the step of polishing the brown rice to a weight of about 94 to 99% to remove the outer skin layer (S110) and immersing the polished brown rice in loess water for 3 to 10 hours. Germinating step (S120); Secondary germination of the firstly germinated brown rice at a temperature of 10 to 40° C. for 2 to 4 days (S130); Primary drying so that the moisture content of the secondarily germinated brown rice is 10 to 15% (S140); Putting the primarily dried germinated brown rice into a pressure container and frying it (S150); Heating the fried germinated brown rice to 40-55 ° C (S161); Infiltrating the heated fried germinated brown rice into milk heated to 40 to 55 ° C (S162); Secondary drying so that the moisture content of the soaked fried germinated brown rice is 10 to 15% (S170); Grinding the secondarily dried fried germinated brown rice (S180); Mixing the dried milk powder with the fried germinated brown rice in an amount of 5 to 10% by weight relative to the weight of the fried germinated brown rice (S190).
그리고, 상기 아이스크림믹싱단계(S200)는 우유발아현미제조단계(S100)를 통하여 제조된 우유발아현미를 아이스크림베이스와 믹싱하여 발아현미 아이스크림을 제조하는 단계인 것이다.And, the ice cream mixing step (S200) is a step of preparing germinated brown rice ice cream by mixing the germinated milk brown rice produced in the manufacturing step (S100) with an ice cream base.
한편, 상기 본 발명의 우유발아현미제조단계(S100)는;On the other hand, the manufacturing step of germinated milk brown rice (S100) of the present invention;
일단 현미로부터 불순물을 선별하는 과정을 거치게 되는데, 이는 선택적인 과정인 것이다.First of all, brown rice goes through a process of screening out impurities, which is an optional process.
이어서, 선별된 현미로부터 외부 표피층을 제거하기 위해 연마단계를 거치며, 상기 연마단계는 현미를 100%라고 할 때, 연마 후 중량이 94~99% 정도가 되도록 외부 표피층의 일부를 제거하는 것이 좋고, 상기 수준으로 연마할 경우 현미 씨눈이 적절히 유지되어 발아에 필수적인 씨눈을 보호할 수 있는 것이며, 많은 영양성분을 함유하여 인체에 유익한 기능을 유지할 수 있는 것이다.Subsequently, a polishing step is performed to remove the outer skin layer from the selected brown rice, and the polishing step is to remove a portion of the outer skin layer so that the weight after polishing is about 94 to 99% when the brown rice is 100%. When polished to the above level, brown rice seeds can be properly maintained to protect seed seeds essential for germination, and they contain many nutrients to maintain beneficial functions for the human body.
상기와 같이 연마단계를 거친 현미는 발아단계를 진행하는 것이다.Brown rice that has undergone the polishing step as described above is to proceed with the germination step.
발아현미의 제조방법 중 일반적으로 발아 과정에서 현미가 수분을 충분히 흡수한 상태에서, 일정 온도에 장기간 유지되므로 미생물 증식에 의해 그 보전성이 나빠지게 되며, 발아과정 중에 현미의 산패 및 이취의 문제가 야기될 수 있는 것이다.Among the methods for producing germinated brown rice, brown rice is generally maintained at a constant temperature for a long period of time in a state in which moisture is sufficiently absorbed during the germination process, and thus its integrity deteriorates due to the proliferation of microorganisms, causing problems of rancidity and off-flavor of brown rice during the germination process It can be.
따라서, 발아단계에서 발아 조건을 적절하게 설정하는 것이 중요한 것이다. Therefore, it is important to properly set germination conditions in the germination stage.
본 발명의 발아단계에서는 연마된 현미를 황토지장수에 침지시켜 3~10시간 동안 1차 발아시킨 후, 상기 1차 발아된 현미를 10~40℃의 온도에서 2~4일간 2차 발아시키는 것이다.In the germination step of the present invention, the polished brown rice is immersed in red clay longevity and primary germinated for 3 to 10 hours, and then the primary germinated brown rice is secondary germinated at a temperature of 10 to 40 ° C. for 2 to 4 days.
즉, 본 발명에서는 물에 황토를 섞은 황토지장수를 사용함으로써 현미가 발아공정 중에 산패되는 것을 방지하고, 이취의 생성 또한 방지할 수 있게 되는 것이다. That is, in the present invention, by using ocher longevity mixed with ocher water, it is possible to prevent brown rice from going rancid during the germination process and to prevent the generation of off-flavors.
또한, 황토지장수에 침지시켜 현미를 발아함으로써 황토가 갖는 원적외선 방사, 해독력, 중화력, 자정력, 중금속 중화작용 등의 효과도 얻을 수 있는 것이다.In addition, by immersing brown rice in loess longevity to germinate brown rice, effects such as far-infrared radiation, detoxification, neutralization, self-purification, and heavy metal neutralization of ocher can be obtained.
상기와 같은 황토지장수에는 필요에 따라 은 분말이나 숯 분말을 더 첨가할 수도 있는 것이다.Silver powder or charcoal powder may be further added to the loess longevity as described above, if necessary.
상기 은 분말이나 숯 분말은 현미의 발아를 해하지 않는 범위에서 적정량 첨가될 수 있으며, 이들 성분이 현미에 함유됨으로써 최종 수득되는 발아현미가루의 저장성, 유통성 및 보관성을 향상시킬 수 있는 것이다. The silver powder or charcoal powder can be added in an appropriate amount within a range that does not harm the germination of brown rice, and the storage stability, distribution and storage stability of the finally obtained germinated brown rice powder can be improved by containing these components in brown rice.
상기 황토지장수에서 3~10시간 1차 발아시킨 현미는 이후 물이 잘 빠지는 통기성 용기에 담아 10~40℃의 온도에서 2~4일간 2차 발아시키는 것이다.The brown rice first germinated for 3 to 10 hours in the red soil longevity is then put in a breathable container that drains well and is secondarily germinated at a temperature of 10 to 40 ° C. for 2 to 4 days.
특히, 25~45℃에서 15~60시간 동안 2차 발아시키는 것이 더 바람직한 것이다.In particular, it is more preferable to perform secondary germination for 15 to 60 hours at 25 to 45 ° C.
상기 2차 발아시간을 상기 범위 내로 할 경우 발아가 적절하게 일어나고 많은 영양성분을 함유하게 되는 것이다.If the secondary germination time is within the above range, germination occurs properly and contains many nutrients.
또한 발아온도를 상기 범위내로 할 경우 발아시간을 최대로 단축할 수 있고, 발아도중 현미의 산패를 최소화할 수 있어 더욱 좋은 것이다.In addition, when the germination temperature is within the above range, the germination time can be shortened to the maximum, and the rancidity of brown rice can be minimized during germination, which is even better.
따라서, 상기와 같이 황토지장수에 침지시켜 3~10시간 동안 1차 발아시킨 후, 10~40℃의 온도에서 2~4일간 2차 발아시켜 수득한 발아현미는 싹이 5㎜ 이상 되게 기를 수 있으며, 발아 부패취 생성의 억제를 통해 양호한 품질의 발아 현미를 기존보다 단시간 내에 효율적으로 제조할 수 있으며, 더불어 발아 단계를 통해서 현미내부에 존재하는 인체에 유익한 여러 가지 영양성분들의 함량을 증가시킬 수 있는 것이다.Therefore, the germinated brown rice obtained by first germination for 3 to 10 hours by immersing in loess longevity as described above and then second germination at a temperature of 10 to 40 ° C. for 2 to 4 days can grow sprouts of 5 mm or more, It is possible to efficiently manufacture germinated brown rice of good quality in a shorter time than before by suppressing the generation of putrefying germination odor, and in addition, through the germination step, it is possible to increase the content of various nutrients beneficial to the human body present in the brown rice. .
상기와 같은 발아단계를 거친 발아현미는 이후 1차 건조단계를 진행하는 것이다.The germinated brown rice that has gone through the germination step as described above is then subjected to the first drying step.
상기 1차 건조단계는 통상 당업계에서 실시하는 적정 조건에서 실시할 수 있음은 물론이며, 일반적으로 40~70℃에서 10~20분간 실시하는 것이 좋은 것이다.Of course, the primary drying step can be carried out under appropriate conditions commonly used in the art, and it is generally good to carry out at 40 to 70 ° C. for 10 to 20 minutes.
상기 1차 건조단계는 현미의 수분함량이 10~15%가 되도록 진행하는 것이다.The first drying step is to proceed so that the moisture content of brown rice is 10 to 15%.
상기 수분함량이 상기 범위 내일 경우에는 곰팡이, 박테리아 등에 대한 안전성이 향상되어 유통 및 사용 편의성뿐 아니라, 포장 등의 2차 오염에 대한 미생물적 안전성 확보할 수 있게 되는 것이다.When the moisture content is within the above range, the safety against mold, bacteria, etc. is improved, and it is possible to secure microbial safety against secondary contamination, such as packaging, as well as convenience in distribution and use.
상기 건조방법으로는 당 업계에 사용되는 통상의 방법, 예를 들어 대류 건조법, 방사 건조법, 간접 건조법, 전자기파에 의한 균일 가열법, 진공 건조법, 동결 건조법 등이 모두 사용될 수 있는 것이다.As the drying method, conventional methods used in the art, such as convection drying, radiation drying, indirect drying, uniform heating by electromagnetic waves, vacuum drying, freeze drying, and the like can all be used.
상기와 같은 1차 건조단계를 거친 발아현미는 이후 튀겨주는 단계를 진행하는 것이다.Germinated brown rice that has undergone the primary drying step as described above is then subjected to a frying step.
상기 튀김은 건조된 발아현미를 압력용기에 넣어 55℃ 이하의 온도로 가열하여서 튀겨주는 것이다.The frying is to fry the dried germinated brown rice by putting it in a pressure container and heating it to a temperature of 55 ° C or less.
상기와 같은 튀겨주는 단계를 거친 튀김발아현미는 이후 가열시키는 단계를 진행하는 것이다.The fried germinated brown rice, which has undergone the frying step as described above, is then subjected to a heating step.
상기 가열단계는 튀김발아현미에 우유가 잘 흡수되게 우유의 지방의 유동성이 확보되며 현미의 영양소가 파괴되지 않는 40~55℃로 가열시켜 주는 것이다.The heating step is to heat the fried germinated brown rice to 40 to 55 ° C. so that the milk is well absorbed, the fluidity of the fat of the milk is secured and the nutrients of the brown rice are not destroyed.
상기와 같은 가열단계를 거치 튀김발아현미는 이후 우유에 침유시키는 단계를 진행하는 것이다.After going through the above heating step, the fried germinated brown rice proceeds with the step of infiltrating it into milk.
상기 우유에 침유시키는 단계는 튀김발아현미를 40~55℃로 가온된 우유에 침유시키는 것이다.The step of impregnating the milk is to impregnate the fried germinated brown rice in milk warmed to 40 to 55 ° C.
상기와 같은 우유침유단계를 거친 튀김발아현미는 이후 2차 건조시키는 단계를 진행하는 것이다.Fried germinated brown rice that has gone through the milk permeation step as described above is then subjected to a secondary drying step.
상기 2차 건조단계는 침유된 튀김발아현미의 수분함량이 10~15%가 되도록 건조시키는 것이다.The second drying step is to dry the soaked fried germinated brown rice so that the moisture content is 10 to 15%.
상기와 같은 2차 건조단계를 거친 튀김발양현미는 이후 분쇄시키는 단계를 진행하는 것이다.The fry-embellished brown rice that has undergone the secondary drying step as described above is then subjected to a pulverization step.
상기 분쇄단계는 2차 건조된 튀김발아현미의 분쇄하는 것이다.The pulverization step is to pulverize the secondarily dried fried germinated brown rice.
상기와 같은 분쇄단계를 거친 튀김발아현미가루는 이후 건조우유분말 믹싱하는 단계를 진행하는 것이다.The fried germinated brown rice powder that has undergone the grinding step as described above is then subjected to the step of mixing the dried milk powder.
상기 건조우유분말믹싱단계는 튀김발아현미가루에 건조우유분말을 튀김발아현미가루 중량 대비 5~10중량%를 믹싱하는 단계로 이루어지는 것이다.The dry milk powder mixing step consists of mixing 5 to 10% by weight of dried milk powder with fried germinated brown rice powder relative to the weight of fried germinated brown rice powder.
S100 : 우유발아현미제조단계
S110 : 연마하는 단계
S120 : 1차 발아시키는 단계
S130 : 2차 발아시키는 단계
S140 : 1차 건조시키는 단계
S150 : 튀겨주는 단계
S161 : 가열시키는 단계
S162 : 우유에 침유시키는 단계
S170 : 2차 건조시키는 단계
S180 : 분쇄하는 단계
S190 : 믹싱하는 단계
S200 : 아이스크림믹싱단계S100: Milk germinated brown rice manufacturing step
S110: polishing step
S120: Primary germination step
S130: Secondary germination step
S140: Primary drying step
S150: Frying step
S161: heating step
S162: step of soaking in milk
S170: Secondary drying step
S180: crushing step
S190: Mixing step
S200: Ice cream mixing step
Claims (2)
현미를 발아시키고 우유를 함유시킨 후 분쇄한 우유발아현미를 제조하는 단계인 우유발아현미제조단계와 상기 우유발아현미제조단계를 통하여 제조된 우유발아현미를 아이스크림베이스와 믹싱하여 발아현미 아이스크림을 제조하는 단계인 아이스크림믹싱단계로 이루어진 것을 특징으로 하는 발아현미 아이스크림 제조방법.
In the ice cream manufacturing method;
Germinated brown rice manufacturing step, which is a step of producing germinated brown rice and pulverized after germinating brown rice and containing milk, and mixing the germinated brown rice produced through the manufacturing step with an ice cream base to prepare germinated brown rice ice cream A method for producing germinated brown rice ice cream, characterized in that it consists of an ice cream mixing step, which is a step.
상기 우유발아현미제조단계는 현미의 외부 표피층 제거를 위해 중량이 94~99% 정도가 되도록 연마하는 단계와
상기 연마된 현미를 황토지장수에 침지시켜 3~10시간 동안 1차 발아시키는 단계;
상기 1차 발아된 현미를 10~40℃의 온도에서 2~4일간 2차 발아시키는 단계;
상기 2차 발아된 현미의 수분함량이 10~15%가 되도록 1차 건조시키는 단계;
상기 1차 건조된 발아현미를 압력용기에 넣어 튀겨주는 단계;
상기 튀겨진 발아현미 40~55℃로 가열시키는 단계;
상기 가열된 튀김발아현미를 40~55℃로 가온된 우유에 침유시키는 단계;
상기 침유된 튀김발아현미의 수분함량이 10~15%가 되도록 2차 건조시키는 단계;
상기 2차 건조된 튀김발아현미의 분쇄하는 단계;
상기 튀김발아현미에 건조우유분말을 튀김발아현미 중량 대비 5~10중량 %를 믹싱하는 단계로 이루어진 것을 특징으로 하는 발아현미 아이스크림 제조방법.
According to claim 1;
The step of manufacturing germinated milk brown rice is the step of grinding to a weight of about 94 to 99% to remove the outer skin layer of brown rice;
Primary germination for 3 to 10 hours by immersing the polished brown rice in red clay longevity;
Secondary germination of the firstly germinated brown rice at a temperature of 10 to 40 ° C for 2 to 4 days;
Primary drying so that the moisture content of the secondarily germinated brown rice is 10 to 15%;
Putting the primarily dried germinated brown rice into a pressure container and frying it;
Heating the fried germinated brown rice to 40 to 55 ° C;
Infiltrating the heated fried germinated brown rice into milk warmed to 40 to 55 ° C;
Secondary drying so that the moisture content of the soaked fried germinated brown rice is 10 to 15%;
Grinding the secondarily dried fried germinated brown rice;
A method for producing germinated brown rice ice cream, characterized in that comprising the step of mixing 5 to 10% by weight of dried milk powder with the fried germinated brown rice.
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