KR890003735B1 - Process for making rice unpolished - Google Patents
Process for making rice unpolished Download PDFInfo
- Publication number
- KR890003735B1 KR890003735B1 KR1019870005294A KR870005294A KR890003735B1 KR 890003735 B1 KR890003735 B1 KR 890003735B1 KR 1019870005294 A KR1019870005294 A KR 1019870005294A KR 870005294 A KR870005294 A KR 870005294A KR 890003735 B1 KR890003735 B1 KR 890003735B1
- Authority
- KR
- South Korea
- Prior art keywords
- brown rice
- rice
- hours
- unpolished
- drying
- Prior art date
Links
- 235000007164 Oryza sativa Nutrition 0.000 title abstract description 17
- 238000000034 method Methods 0.000 title abstract description 17
- 235000009566 rice Nutrition 0.000 title abstract description 17
- 240000007594 Oryza sativa Species 0.000 title 1
- 238000001035 drying 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
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000021329 brown rice Nutrition 0.000 claims description 24
- 230000035784 germination Effects 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 238000003672 processing method Methods 0.000 claims 1
- 241000209094 Oryza Species 0.000 abstract description 16
- 210000002615 epidermis Anatomy 0.000 description 4
- 210000004027 cell Anatomy 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 210000003491 skin Anatomy 0.000 description 2
- 238000010793 Steam injection (oil industry) Methods 0.000 description 1
- 108010050181 aleurone Proteins 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 210000002257 embryonic structure Anatomy 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 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
- A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/152—Cereal germ products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
본 발명은 벼에서 왕겨만 제거한 상태의 현미를 가공하여 그 현미로 밥을 지었을때 압력밥솥을 사용하지 않더라도 밥이 잘되고 비타민, 지방족 단백질등의 영양가가 그대로 보존됨과 동시에 밥의 표면부가 꺼끄럽지 아니하여 식사시에 부담이 전혀 없이 식사할 수 있고 밥맛이 좋게 하며 소화가 잘 되도록 하여 사용자의 건강에 많은 도움을 줄 수 있고 식량소비를 줄일 수 있도록 하기 위한 현미의 가공방법에 관한 것이다.The present invention is processed rice without rice hulls only rice cooked with rice, even when the rice is cooked without using a pressure cooker, the rice is well preserved and the nutritional value of vitamins, aliphatic proteins and so on, while the surface of the rice is not ashamed It is possible to eat without any burden at meal time, and to improve the taste of rice and digestion is good for the user's health, and to reduce the consumption of brown rice.
벼에서 왕겨만 제거하고 정미하지 아니한 현미는 종피(種皮 : seed coat) 배(胚 : embryo), 배유(胚乳 : endosperm)의 세부분으로 이루어져 있다.Brown rice, which has only been removed from rice husks and is not polished, consists of seed coat embryos and endosperm.
종피는 외피의 과피(果皮 : pericarp)와 내부의 종피(testa)로 이루어진다.The epidermis consists of the pericarp of the outer skin and the internal testa.
또한 과피는 외과피(epicarp), 중과피(mesoecarp), 횡세포층(cross layer), 관상세포(tube cell)로 나누어지고, 종피는 안팎의 두층으로 나누인다.Also, the epidermis is divided into epidermis, mesocarp, cross layer, and tube cell, and the epidermis is divided into two layers inside and outside.
그리고 배유는 현미의 대부분을 차지하며 종피에 접하는 호분층(糊粉層 : aleurone layer)이 있으며 그 부분은 단백질, 지방이 풍부하나 세포막이 두껍고 소화불량 때문에 도정으로 제거하여 밥을 짖는 것이 보통이다.And endosperm occupies most of the brown rice and there is an aleurone layer in contact with the seed, and the part is rich in protein and fat, but because of the thick cell membrane and indigestion, it is common to bark the rice by removing it into the cut.
따라서 본 발명은 현미의 호분층을 도정하지 아니하고도 식사시에 맛이 있고 소화가 잘 되도록 가공하여 영양가가 풍부한 현미를 주식으로 할 수 있도록 하므로서 국민식생활의 향상을 도모하고 쌀의 소비량을 절감할 수 있도록한 것으로 이의 가공공정을 상세히 설명하면 다음과 같다.Therefore, the present invention is processed so that the taste and digestion is good at mealtime without making a whistle layer of brown rice so that the nutritious brown rice can be used as a staple food to improve the national diet and reduce the consumption of rice The processing process thereof will be described in detail as follows.
(제 1공정 : 왕겨제거 공정)(Step 1: chaff removal process)
통상의 현미기를 이용하여 벼의 표지를 제거시키고 이를 선곡한다.The rice is removed and selected by using a conventional brown rice.
(제 2공정 : 현미의 볼링공정)(2nd process: bowling process of brown rice)
제1공정에서 선곡된 현미를 물탱크 내부에 장입시켜 약 10-14시간정도 방치하면 물이 현미의 호분층을 통과하여 중심부인 배유층까지 불어나게 되고 이때의 부피는 제1공정의 현미보다 약 1.5배 정도로 커지게 된다.When the brown rice selected in the first step is charged into the water tank and left for about 10-14 hours, the water passes through the crushed layer of brown rice and blows up to the endosperm, which is about 1.5 times larger than the brown rice of the first step. It becomes big enough.
(제 3공정 : 발아 공정)(3rd step: germination process)
20-30℃ 정도의 온도가 항상 유지되면서 85-95%의 습도를 유지하고 있는 발아실에 제2공정에서 불어난 현미를 5-7시간 정도 방치시켜 현미의 씨눈세포가 발아하려고 하는 상태가 되도록하는데 육안으로는 식별이 되지 아니한다. 이때의 현미부피는 제1공정의 현미부피의 약2배 정도 된다.The temperature of 20-30 ℃ is always maintained and the brown rice blown in the second process is left for 5-7 hours in the germination room which maintains the humidity of 85-95% so that the seed cells of brown rice are about to germinate. It is not visible to the naked eye. The brown rice volume at this time is about twice the brown rice volume of the first step.
(제 4공정 : 스팀 분사공정)(4th process: steam injection process)
제3공정을 통과한 현미를 스팀분사실 내부를 급속도로 통과케하여 약 1초동안 현미에 120℃정도의 스팀이 순간적으로 분사되도록 하여 현미의 겉종피와 호분층을 약간 건조시킨다.The brown rice passed through the third process is rapidly passed through the steam spraying chamber so that steam of about 120 ° C. is instantaneously sprayed on the brown rice for about 1 second to slightly dry the outer skin and the whistle layer of the brown rice.
(제 5공정 : 냉동공정)(5th process: freezing process)
제4공정에서 스팀분사실을 통과한 현미를 영하 20℃정도를 유지하고 있는 냉동실을 콘베이어등을 통하여 2-3초 동안에 통과되도록 하여 발아된 상태의 현미 종피와 호분층을 살짝 동결시켜서 종피와 호분층이 지니고 있는 원래상태를 파괴시키도록 한다.In the fourth step, the freezing chamber, which maintains the temperature of minus 20 ° C passing through the steam spraying chamber, is passed through the conveyor for 2-3 seconds. The seedlings and the foliar layer are slightly frozen by freezing the germinated brown rice seedlings and the foliar layer. Destroy the original state.
(제 6공정 : 건조공정)(Step 6: Drying Process)
제5공정에서 종피와 호분층이 약간 동결된 현미를 건조실로 이송시켜 자연적인 바람에서 부터 순차적으로 온도가 높아지는 건조실을 통과케하되 최종적으로 60℃정도의 온도가 유지되는 건조실을 통과케하여 그 건조시간을 약 8시간 정도로 하면 제 1공정의 현미부피와 거의 동일하게 되며 이때 최종상태의 수분함유량은 약 17%정도가 된다.In the fifth process, the brown rice with slightly frozen seedlings and whistle layer is transferred to the drying chamber, and then passes through the drying chamber where the temperature rises sequentially from the natural wind. When about 8 hours is about the same as the brown rice volume of the first process, the final moisture content is about 17%.
(제 7공정 : 포장공정)(7th process: packaging process)
수분함유량이 약 17%정도인 최종상품을 전공포장시키면 유통기간이 장기간동안 소요 되더라고 변질이 없다.If you package your final product with a water content of about 17%, the distribution period will take a long time and it will not change.
상술한 공정을 거친 현미는 호분층의 조직한 파괴시킨 것이어서 호분층이 지니고 있는 영양소는 전부 가지고 있는 또한 완전 살균된 것이어서 위생적일 뿐만 아니라 밥을 지었을때 꺼끄럽지 않고 맛이 있으며 소화도 잘 되므로서 국민건강생활을 향상시키게 되고 식량의 소비를 줄일 수 있는 유용한 발명인 것이다.Brown rice, which has undergone the above-mentioned process, is the organized destruction of the whistle layer, and all the nutrients contained in the whistle layer are also completely sterilized. It is a useful invention that can improve and reduce the consumption of food.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019870005294A KR890003735B1 (en) | 1987-05-27 | 1987-05-27 | Process for making rice unpolished |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019870005294A KR890003735B1 (en) | 1987-05-27 | 1987-05-27 | Process for making rice unpolished |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR880013468A KR880013468A (en) | 1988-12-21 |
| KR890003735B1 true KR890003735B1 (en) | 1989-10-04 |
Family
ID=19261695
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019870005294A KR890003735B1 (en) | 1987-05-27 | 1987-05-27 | Process for making rice unpolished |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR890003735B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101226678B1 (en) * | 2010-08-05 | 2013-01-25 | 김재주 | Germinated and Processed Black Barley Grain and Germinating and Processing Method |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010099444A (en) * | 2001-09-28 | 2001-11-09 | 서동주 | method of manufacturing freeze drying functonal rice |
| KR100807394B1 (en) * | 2005-11-23 | 2008-02-25 | 김정매 | Manufacturing method of rice lyophilized |
-
1987
- 1987-05-27 KR KR1019870005294A patent/KR890003735B1/en not_active IP Right Cessation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101226678B1 (en) * | 2010-08-05 | 2013-01-25 | 김재주 | Germinated and Processed Black Barley Grain and Germinating and Processing Method |
Also Published As
| Publication number | Publication date |
|---|---|
| KR880013468A (en) | 1988-12-21 |
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