KR20240045763A - Manufacturing method of hand-made rice chip and soup - Google Patents

Abstract

It relates to a manufacturing method of processed grain products in the form of scorched rice, including sterilization, gelatinization, and baking processes. One aspect is to remove soil-borne microorganisms and residual pesticides attached to the outer surface of grains generated during storage, manufacturing, and distribution, and the outer surface. After sterilizing grain raw materials, including the process of removing possible pests and diseases, washing, gelatinization, baking, and grinding processes are performed to produce processed grain products that can be simultaneously gelatinized and puffed with hot water within a short period of time. By providing a method, it not only ensures safety compared to other products, but also provides convenience and increases product production efficiency. In particular, because it has the unique flavor and taste of grains, it can be used without separate sugars, salts, and food additives. It has the effect of giving grains their unique texture without adding any.

Description

{Manufacturing method of hand-made rice chip and soup}

The present invention relates to a manufacturing process of scorched rice including a handmade process and a method of manufacturing scorched rice tea using the same.

Processed rice products refer to foods or products processed using rice (including rice, brown rice, and by-products generated during the milling process) as raw materials or ingredients. According to the Ministry of Agriculture, Food and Rural Affairs' guidelines for supply and management of processed rice, processed rice foods are defined in Korea. According to the standard industrial classification, it is classified into bread, confectionery, rice cake, noodles, processed rice, soup, porridge, alcoholic beverages, beverages, other processed grain products, grain milling, etc.

Recently, as the supply and demand instability of domestic agricultural products continues, many companies are making efforts to strengthen the foundation for the growth of the rice processing industry and are carrying out campaigns to expand the supply base of various grains and promote rice consumption. As a result of various marketing results, consumer interest is very high. It is appearing.

Since 2015, annual rice consumption per capita has been decreasing, and consumption of rice for processing is increasing. In particular, the increase in processed rice consumption is due to nuclear families, the increase in single-person households, and the spread of Western-style eating habits. While the annual rice consumption per person is decreasing, the increase in HMR products made from rice and the demand for processed rice foods for meal replacement and snacks are increasing. As the number of products using rice for processing increases, a wide variety of products are being developed.

In particular, as home cooking increases due to the spread of COVID-19, the demand for processed rice foods and the use of online channels are increasing very quickly. In particular, as the purchase of HMR increases and the use of non-face-to-face channels expands, product safety confirmation is becoming insufficient as various product developments that overlook product safety through marketing rather than product quality are coming to the market. In particular, as the types of simple cooking HMR for one person become more diverse and small-package products are released for single-person households, the demand for Nurungji, a customized product targeting women and young people, is rapidly increasing.

Existing Nurungji is used as a part of HMR products such as Samgyetang, Chinese Nurungji-tang, or boiled Nurungji, etc. The usage of the product is very limited, and it is not premiumized as a cafe product targeting the young generation. The range of use of various grain products such as rice flour and roasted grains in various protein shakers and shaved ice products is increasing, but the use of gelatinized scorched rice is becoming simpler and its uses are limited.

In the case of Nurungji or Nurungji snacks manufactured through a mechanized manufacturing process, there is a problem in that they are commercialized through a pressing process at high temperature through caramelization without going through a separate washing process. In this case, the inherent taste of roasted grains remains, but it does not meet the needs of consumers who want a softer texture, and because it is cooked through the boiling process, there is a problem that a hard texture with core remaining and a slightly chewy texture remain.

Accordingly, by using washed grains, raw materials that ensure safety against microorganisms and residual pesticides can be used, while not only improving the unique texture and food stability of Nurungji, but also creating a product made of 100% grain without any additional food additives. Therefore, there is a need to develop grain-containing Nurungji and Nurungji tea that can be consumed immediately by pouring hot water.

In order to solve the problems described above,

One aspect of the present invention includes a process of removing soil-derived microorganisms and residual pesticides attached to the outer surface of grains generated during storage, manufacturing, and distribution, and pests that may occur on the outer surface, and then sterilizing the grain raw materials, Provides a method of manufacturing grain processed products that enable simultaneous gelatinization and puffing with hot water within a short period of time by performing washing, gelatinization, baking, and grinding processes.

Another aspect of the present invention is to maximize the elution of starch by including a low-temperature treatment process during the gelatinization process through a washing process in order to avoid using separate additives during the manufacturing process of soup or tea. It relates to a method of manufacturing processed grain products using a gelatinization process in which starch sufficiently eluted from the outer surface of gelatinized grains has binding and adhesive properties as one of the binders.

Another aspect of the present invention is to produce grain processed products that are safer, softer, and more resilient through the sterilization raw material manufacturing process, which includes a manual process and a seven-step process consisting of raw materials → sterilization → washing → gelatinization → baking → grinding → packaging. It provides a manufacturing method.

Another aspect of the present invention is to provide processed grain products such as Nurungji, Nurungji soup, and Nurungji tea produced by the above method.

The method for producing scorched rice and scorched rice soup of the present invention is,

Sterilizing grains by spraying air at 240 to 300°C;

gelatinizing the sterilized grains;

Baking the gelatinized grains into a thin disk shape of 5 mm or less, 1 to 10 minutes, and 1.5 to 3.0 atm; and

It includes the step of grinding and seasoning the baked grains to produce a processed grain product that can be consumed immediately and restored immediately.

For example, the grains as main raw materials may include white rice, rice, pulses, pulses, algae, mixed grains, or a combination thereof.

For example, the processed grain product may not contain additional sugars, salts, or food additives and therefore may not include a separate molding process.

For example, the grain processed product may additionally include nutritious grains as secondary raw materials.

For example, the method for producing scorched rice and scorched rice soup may further include packaging the processed grain product.

According to a method of manufacturing grain processed products according to one aspect, harmful elements to soil-derived microorganisms that may occur during the storage, manufacturing, distribution, and storage of grains are removed, and residual pesticides remaining on the outer surface of more than 99% are removed. It is possible to make a safe product by removing more than 90%, which not only ensures safety compared to other products, but also provides convenience and increases product production efficiency. In particular, it has the unique flavor and taste of grain, so it is not necessary to separate the product. It has the effect of giving grains their unique texture without adding sugars, salts or food additives. In addition, it is possible to manufacture a variety of ready-to-eat products, such as HMR that can be easily enjoyed, Nurungji tea, and Nurungji soup that are eaten immediately by pouring in hot water.

Figure 1 is a schematic flowchart showing step by step a method of manufacturing scorched rice and scorched rice soup according to an embodiment of the present invention.

Hereinafter, a method for producing scorched rice and scorched rice soup according to a preferred embodiment of the present invention will be described.

One aspect of the present invention includes sterilizing grains; washing the sterilized grains; A step of gelatinizing the washed grains to modify the grain structure and disintegrate the tissue; baking the gelatinized grains; Processing the baked grains, such as grinding them; Alternatively, a method of manufacturing a processed grain product is provided including the step of packaging the processed grain product.

The raw material refers to grains. Examples of grains may include white rice, rice grains, pulses, pulses, algae, mixed grains, or combinations thereof, specifically rice, white rice, brown rice, black rice, corn, wheat, barley, millet, sorghum, and millet. , oats, triticale, buckwheat, fonio, quinoa, seoritae, white bean, medicinal beans, red beans, or mung beans. As the auxiliary raw material, examples of nutritious grains may include corn, wheat, barley, millet, sorghum, millet, oats, triticale, buckwheat, fonio, quinoa, soybeans, white bean, medicinal beans, red beans, or mung beans. The grain may be a whole grain. In this specification, the term whole grain may refer to grains that have not been processed, such as by grinding grains, splitting them into small pieces, or crushing them and then remolding them.

The method for manufacturing the processed grain product and the processed product may not contain artificial rice. Additionally, the method of producing the processed grain product, and the processed product may not contain additional sugars, salts, or food additives. The above sugars, salts, or food additives are substances added for the purpose of imparting artificial characteristics in addition to the natural characteristics of the food to improve preservation, maintain or improve quality, impart and maintain texture, and improve taste, color, or aroma. It can mean. Examples of the above sugars, salts, or food additives exclude dry foods, coating materials, or seasoning materials that are added to the method of producing processed grain products disclosed herein, as will be described later.

The grain processed product contains 100% grain as the main raw material and 100 to 0% by weight of rice grains; And/or it may contain 0 to 100% by weight of nutritional grains as a secondary raw material.

The sterilizing step includes sterilizing grains and rice as main raw materials, or nutritious grains as secondary raw materials. The sterilization may include a sterilization step of removing and sterilizing microorganisms and residual pesticides on the outer surface of grains through dehumidified air from which more than 90% of moisture has been removed. In addition, the washing may include removing foreign substances and rice bran remaining on the outer surface of the grain after steam injection to remove soil-derived microorganisms, residual pesticides, and pests that may occur on the outer surface of the grain. In detail, steam from which moisture has been removed at about 180 to 300°C may be passed through the grain. In this way, microorganisms and residual pesticides on the outer surface of the grain are removed through caramelization (a process in which the grain acquires a brown substance and unique aroma when heated at a high temperature of 180 degrees or higher without moisture). , it increases the inherent flavor of the grain, but softens the grain particles to a degree that does not significantly change the color, making it easy to wash and gelatinize, and can play a role in changing the molecular structure of the outer surface that can be restored. In general, when grains are washed or sterilized at high heat, browning of grains progresses rapidly, which may reduce their marketability as raw materials. However, for various grain processed products such as Nurungji or Nurungjitang, browning must proceed properly to produce the product. Because it can increase flavor, it has the advantage of ensuring the stability of microorganisms through the sterilization process, making it easy to flavor, and browning quickly during the baking process.

The process of washing sterilized grains is a process to remove rice bran and other foreign substances attached to the outer surface of grains and to remove grains with uneven color on the outer surface of grains generated during the sterilization process. You can proceed in the same way as the washing process. The general rice cooking process involves soaking the rice and then cooking it, but it is desirable not to include a separate soaking process because the texture of the outer surface of the sterilized grain is softened.

The gelatinization process is a process of cooking grains by adding moisture and heat. It is a process of processing the grain tissue to make it soft and easily digestible so that processed grain products such as Nurungji, Nurungji soup, or Nurungji tea can be consumed as is without any additional heat treatment. am. At this time, heating at a high temperature for a short time can speed up the manufacturing process by reducing the gelatinization time, but the moisture within the grain's internal structure is sufficient to form a gel, and the moisture is gradually removed and a network is formed. When this is done well, hysteresis (hysteresis), the ability to contain moisture absorbed into the grain during the gelatinization process, occurs differently from the initial gap when moisture is added again after drying. The smaller the hysteresis, the more gelatinized grain products. Its characteristic is that it is luxuriously controlled to prevent as much damage as possible (restoration can proceed quickly).

It is desirable to gelatinize grains over a long period of time at medium or low heat, which is standard for general cooking, while maintaining a temperature not exceeding 100°C. Through rapid heating, moisture quickly penetrates into the grain and the molecular structure quickly collapses, preventing gelatinization from proceeding. It is a feature of the present invention to prevent this. In the case of rice that has gone through the sterilization and washing process according to one embodiment, it may be desirable to heat it at 80°C for 1 hour in order to properly perform the gelatinization process. In the temperature control step, it is advisable to heat the grain at 100℃ or medium heat (70~90℃) so that the texture of the grain is soft and the starch inside can be slowly eluted. At this time, if the grain is heated quickly through a decompression process, It was confirmed that the phenomenon increased and the hygroscopicity of the ground grain powder decreased.

Unlike the general nurungji process, the gelatinized grain according to one embodiment is used as is and goes through a baking process. At this time, the degree of caramelization can be the most important indicator of the recovery of the processed product, so the quality is uniformized through an appropriate heating process. Minimizing carbonization may be important. In addition, in the case of processed grain products manufactured through this gelatinization process, it may be possible to mix grains with different particle sizes, strengths, and moisture contents for gelatinization and baking. If the baking process exceeds 230°C, grain carbonization occurs rapidly and caramelization occurs quickly, resulting in a dark brown color during the baking process. The color changes rapidly during the storage process, which can present difficulties in commercialization. Baking time may vary depending on the hardness of the grain, and is also closely related to the size of the grain particle. Gelatinized grains are large in size and hard, such as pulses and pulses, but gelatinization occurs, but since puffing does not occur easily, it may be possible to mix them with rice grains and go through a baking process, and in this manufacturing process, a softer texture can be achieved. there is. Preferably, baking within 1 to 20 minutes can make the grain soft and can be easily softened when water is added after grinding. The pressure due to baking is very closely related to the size, type, and time of the grain. At this time, the amount of pressure may be 0.1 to 3.0 atm and may vary depending on the strength of the grain and the size of the finished product.

In the process of baking gelatinized grains during the baking process, the thicker the grain processed product is, the thicker the scorched rice should not exceed 0.1 to 10 mm in order to have restoration properties that can be consumed immediately by pouring hot water for immediate consumption excluding the heating process. It is desirable not to.

The method of manufacturing the processed baked grain product includes the steps of subjecting the manufactured processed grain product to a processing process such as grinding; Alternatively, a packaging step may be further included. The process of processing Nurungji, Nurungji soup, Nurungji tea, etc. includes ensuring that the processed grain product can be consumed as is. In one embodiment, the method may further include the step of additionally including dry food in the grain during the process of gelatinizing, baking, grinding, and packaging the grain. Examples of the dried food include furikake raw materials such as mushrooms, vegetables, seaweed, anchovies, chocolate, etc., or dry mix products containing them, dried fruits, dried vegetables, dried seaweed such as seaweed, seasonings including ramen soup, etc. can do. The step of processing the processed grain product may include treating the outer surface of the processed grain product with a coating material or seasoning. Examples of the coating raw material or seasoning may include dried foods as described above. The packaging step may include packaging with a deoxidizing agent. Since no separate treatment is required to extend the shelf life, it is more desirable to package it with a deoxidizer. At this time, it is more preferable that the deoxidizing agent exhibits both oxygen removal and moisture prevention effects.

Another aspect provides grain products such as processed grain products, Nurungji, Nurungji soup, and Nurungji tea produced by the above method.

Hereinafter, the present invention will be described in more detail through examples. However, these examples are for illustrative purposes only and the scope of the present invention is not limited to these examples.

<Example 1> Production of Nurungji and Nurungji tea using brown rice (100% brown rice)

Since brown rice contains both amylopectin and amylose inside the grain, during the sterilization process, the thick outer layer of rice bran must be partially cracked and the starch must be able to escape. The sterilization process is sterilization by heating the water vapor at 260 to 300 degrees Celsius for 8 to 60 seconds at normal pressure with dehumidifying air containing about 0.1 to 10% water vapor. In addition, in order to ensure proper starch elution during the gelatinization process, residual foreign matter and rice bran powder on the outer surface are removed through a tuyere, vibrating sieve, etc. The washing process is performed 1 to 3 times under running water. The gelatinization process is first heated at 40 to 60°C for 10 to 60 minutes, secondly heated at 80 to 100°C for 10 to 60 minutes, and thirdly heated again at 40 to 60°C for 5 to 30 minutes. A certain amount of gelatinized grains is scooped out and baked into a thin and wide nurungji shape using a baking machine. At this time, the temperature of the baking machine is heated at 180 to 240°C for 2 to 20 minutes, and the pressure of the molding machine is maintained at 1.2 to 3.0 atm. Afterwards, white rice was packaged with a deoxidizer and desiccant to give it its unique texture and unique color and flavor. Additionally, in order to package it as a ready-to-eat product that can be consumed directly in hot water, such as Nurungji soup or Nurungji tea, additional processing processes such as grinding and seasoning can be performed.

As a control, grain products that were gelatinized by heating at 100°C for 30 minutes and then baked under the same conditions without undergoing a sterilization process were used. Afterwards, the moisture absorption of the grain snack according to Example 1 was compared, and the results are shown in Table 1.

Table 1 shows data showing the water absorption and microbial content of grain snacks prepared according to one embodiment (a: control group, b: experimental group). As shown in Table 1, the moisture absorption of grain processed products gelatinized through the first, second, and third temperature control processes was higher than that of the control group, so it was found that they can be used in various HMR and ready-to-eat products such as tea and soup. .

Test/inspection items Test and inspection standards Example control group note moisture absorption weight
(Before absorption and after absorption compared to weight, converted to %) 226% 81% Based on 5g of raw material, after absorbing moisture for 5 minutes, converted to total weight based on 5g of raw material Bacterial count N=5, c=2, m=10000, M=50000 10, 0, 0, 35, 0 850,250,0,1,74,900

(*The moisture absorption in Table 1 above is based on the moisture content of gelatinized grains (infrared automatic moisture analyzer). Water was added to the examples and control and filtered after 5 minutes, and the remaining water absorbed was converted to weight. .)

(*The number of bacteria in Table 1 above is based on the “Statistical concept of microorganism standards and specifications among foods” in the Food Code Microbiological Testing Standard; n: Number of test samples, c: Maximum allowable sample number, m: Minimum allowable standard for microorganisms, results Suitable if m or less, M: microbial limit acceptance standard, judged unsuitable if any one of n exceeds M.)

Claims (5)

Sterilizing grains by spraying air at 240 to 300°C;
gelatinizing the sterilized grains;
Baking the gelatinized grains into a thin disk shape of 5 mm or less, 1 to 10 minutes, and 1.5 to 3.0 atm; and
A method of producing scorched rice and scorched rice soup comprising a step of grinding and seasoning the baking grains to produce a processed grain product that can be consumed immediately and restored immediately. According to paragraph 1,
As the main raw material, the grains include white rice, rice, pulses, pulses, algae, miscellaneous grains, or a combination thereof. A method of producing scorched rice and scorched rice soup. According to paragraph 1,
The grain processed product does not contain additional sugars, salts, or food additives, so a method of producing scorched rice and scorched rice soup that does not include a separate molding process. According to paragraph 1,
The grain processed product is a method of producing scorched rice and scorched rice soup, wherein the grain processing product additionally includes nutritious grains as auxiliary raw materials. According to paragraph 1,
A method of producing scorched rice and scorched rice soup further comprising the step of packaging the processed grain product.

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