KR0137595B1 - Processing method of mixed cereal - Google Patents
Processing method of mixed cerealInfo
- Publication number
- KR0137595B1 KR0137595B1 KR1019940028920A KR19940028920A KR0137595B1 KR 0137595 B1 KR0137595 B1 KR 0137595B1 KR 1019940028920 A KR1019940028920 A KR 1019940028920A KR 19940028920 A KR19940028920 A KR 19940028920A KR 0137595 B1 KR0137595 B1 KR 0137595B1
- Authority
- KR
- South Korea
- Prior art keywords
- mixed
- grains
- rice
- present
- mixed grains
- Prior art date
Links
- 235000013339 cereals Nutrition 0.000 title abstract description 44
- 238000003672 processing method Methods 0.000 title 1
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 12
- 239000011230 binding agent Substances 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims abstract description 3
- 238000003801 milling Methods 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000001125 extrusion Methods 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims 1
- 235000021374 legumes Nutrition 0.000 claims 1
- 240000007594 Oryza sativa Species 0.000 abstract description 25
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 24
- 235000009566 rice Nutrition 0.000 abstract description 24
- 235000016709 nutrition Nutrition 0.000 abstract description 14
- 235000010469 Glycine max Nutrition 0.000 abstract description 8
- 244000068988 Glycine max Species 0.000 abstract description 8
- 235000019629 palatability Nutrition 0.000 abstract description 8
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract description 6
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 6
- 239000003086 colorant Substances 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 6
- 238000010298 pulverizing process Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 description 9
- 240000005979 Hordeum vulgare Species 0.000 description 4
- 235000007340 Hordeum vulgare Nutrition 0.000 description 4
- 240000006394 Sorghum bicolor Species 0.000 description 4
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 4
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 240000001417 Vigna umbellata Species 0.000 description 4
- 235000011453 Vigna umbellata Nutrition 0.000 description 4
- 235000021329 brown rice Nutrition 0.000 description 4
- 238000010411 cooking Methods 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 3
- 108010068370 Glutens Proteins 0.000 description 3
- 239000001768 carboxy methyl cellulose Substances 0.000 description 3
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 3
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 3
- 235000021312 gluten Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000000049 pigment Substances 0.000 description 3
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 229940072056 alginate Drugs 0.000 description 2
- 235000010443 alginic acid Nutrition 0.000 description 2
- 229920000615 alginic acid Polymers 0.000 description 2
- 235000010418 carrageenan Nutrition 0.000 description 2
- 239000000679 carrageenan Substances 0.000 description 2
- 229920001525 carrageenan Polymers 0.000 description 2
- 229940113118 carrageenan Drugs 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical group [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 2
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 240000008886 Ceratonia siliqua Species 0.000 description 1
- 235000013912 Ceratonia siliqua Nutrition 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 238000005056 compaction Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000013518 molded foam Substances 0.000 description 1
- 235000018343 nutrient deficiency Nutrition 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 238000004382 potting Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000013077 scoring method Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/21—Binding agent
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Manufacturing & Machinery (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Cereal-Derived Products (AREA)
- Fodder In General (AREA)
Abstract
본 발명은 혼합곡립의 제조방법에 관한 것이다. 좀 더 구체적으로, 본 발명은 곡류 및 두류를 분쇄하여 혼합한 다음 압출성형함으로써, 영양이 풍부하고 취식시 쌀밥과 동일한 식감을 부여하면서 다양한 색상을 지녀 기호성을 증진시킬 수 있는 재형성 혼합곡립의 제조방법에 관한 것이다. 본 발명의 혼합곡립 제조방법은 곡류 및 두류를 분쇄하고 결착제를 가하여 혼합하는 공정; 전기 혼합된 원료를 압출성형하는 공정; 및, 전기 성형품을 건조하고 도정하는 공정을 포함하며, 본 발명의 제조방법에 의해 영양의 균형을 제공하며 영양이 풍부하고 취식시 쌀밥과 동일한 식감을 부여하면서 다양한 색상을 지녀 기호성을 증진시킬 수 있는 혼합곡립을 간편하게 제조할 수 있다는 것이 확인되었다.The present invention relates to a method for producing mixed grains. More specifically, the present invention is to prepare a reformed mixed grains that can increase the palatability by giving a variety of colors while giving the same texture as the rice at the time of eating, by extruding the crushed and mixed grains and soybeans It is about a method. The method for producing mixed grains of the present invention comprises the steps of pulverizing cereals and beans and adding a binder to mix them; Extruding the electrically mixed raw materials; And, comprising the step of drying and milling the electro-formed product, by providing the balance of nutrition by the manufacturing method of the present invention and rich in nutrition and giving the same texture as the rice when eating a variety of colors can enhance the palatability It was confirmed that the mixed grains can be easily produced.
Description
제1도는 본 발명의 혼합곡립의 제조과정을 나타낸 공정도이다.1 is a process chart showing the manufacturing process of the mixed grains of the present invention.
본 발명은 혼합곡립의 제조방법에 관한 것이다. 좀 더 구체적으로, 본 발명은 곡류 및 두류를 분쇄하여 혼합한 다음 압출성형함으로써, 영양이 풍부하고 취식시 쌀밥과 동일한 식감을 부여하면서 다양한 색상을 지녀 기호성을 증진시킬 수 있는 재형성 혼합곡립의 제조방법에 관한 것이다.The present invention relates to a method for producing mixed grains. More specifically, the present invention is to prepare a reformed mixed grains that can increase the palatability by giving a variety of colors while giving the same texture as the rice at the time of eating, by extruding the crushed and mixed grains and soybeans It is about a method.
종래부터 쌀에 곡류 및 두류(豆類)를 혼합하여 취반한 혼식이 쌀밥에 부족한 필수 아미노산, 비타민, 무기질 및 식이섬유 등의 영양성분을 보완할 수 있으므로, 쌀밥만을 취식할 때 발생하는 영양결핍 또는 성인병을 예방할 수 있는 것으로 알려져 있다. 그러나, 혼식(混食)을 위하여 쌀에 곡류 및 두류를 혼합취반시 밥의 취반속도와 각종 곡류 및 두류의 취반속도가 상이하기 때문에 조리에 불편을 겪었으며, 취식시 쌀밥에 첨가된 콩 및 잡곡류의 이질감으로 인해 혼식을 기피하는 등 여러 가지 문제점을 지니고 있었다.Traditionally, a mixture of rice and cereals mixed with rice can supplement nutritional elements such as essential amino acids, vitamins, minerals, and dietary fiber, which are lacking in rice, so nutritional deficiency or adult disease caused by eating only rice It is known to be able to prevent. However, when mixing grains and beans in rice for mixing, the cooking speed of rice and the mixing speeds of various grains and beans were different, which caused inconvenience to cooking. Soybeans and grains added to rice when eating Due to the heterogeneity of her, there were various problems such as avoiding wedding.
상기한 문제점을 해결하기 위하여, 최근에는 쌀에 잡곡류를 혼합하여 분쇄한 다음, 혼합곡 분말에 물을 가하고 국수반죽과 바슷한 판상으로 면대(麵帶)를 형성하여 표면에 쌀 형상의 구멍이 뚫린 로울러식 성형기에 통과시켜 압맥정도의 크기로 입자화시키거나 제립기를 사용하여 입자화시켜 인조미를 제조하는 방법이 사용되어 왔다.In order to solve the above problems, recently mixed and crushed grains in rice, and then added water to the mixed grain powder to form a cotton strip in the shape of a plate similar to the dough dough, the rice-shaped hole in the surface It has been used to produce artificial fines by passing through a roller-type molding machine to granulate to the size of the compaction or granulated using a granulator.
이러한 종래의 제조방법에 의해 제조된 인조미는 인조미의 원료인 혼합곡 각 구성성분의 향미를 보유하며 영양의 균형을 다소 제공할 수는 있었으나, 혼합곡의 최적 배합비를 고려하지 않고 제조되어 영양균형 및 영양가가 떨어지며 취반후 조직감이 쌀밥과 크게 다르고 혼합곡이 지닌 어두운 색상으로 인해 기호도가 떨어지며 제조된 인공미의 형상이 쌀 모양과는 다소 상이하다는 것과 아울러 제조과정이 복잡하여, 혼식의 대중화에 장애로 작용하였다.The artificial rice prepared by the conventional manufacturing method retains the flavor of each component of mixed grains, which is a raw material of artificial rice, and can provide some nutritional balance, but is prepared without considering the optimal blending ratio of the mixed grains. The nutritional value is low, and the texture after cooking is very different from rice, and the dark color of mixed grains makes it less palatable. The shape of artificial rice is slightly different from the shape of rice, and the manufacturing process is complicated. It was.
결국, 본 발명의 목적은 영양의 균형을 제공하며 영양이 풍부하고 취식시 쌀밥과 동일한 식감을 부여하면서 다양한 색상을 지녀 기호성을 증진시킬 수 있는 혼합곡립의 간편한 제조방법을 제공하는데 있다.After all, it is an object of the present invention to provide a balance of nutrition and provides a simple manufacturing method of mixed grains that can enhance palatability by having a variety of colors while providing a rich nutrition and the same texture as the rice when eating.
본 발명자들은 다양한 곡류 및 두류를 분쇄하고 기호성 및 영양균형을 고려하여 적정 배합비로 혼합한 다음 전분의 호화를 최대한 억제하면서 쌀알 형상으로 압출성형함으로써, 영양균형을 유지하며 취식시 쌀밥과 동일한 식감을 부여하는 동시에, 곡류 및 두류의 혼합시 천연색소를 첨가함으로써, 기호성을 증진시킬 수 있다는 것을 알아내고, 예의 연구를 거듭한 결과 영양성, 기호성 및 편의성을 충족시킬 수 있는 본 발명의 혼합곡립 제조방법을 완성하기에 이르렀다.The present inventors grind various grains and soybeans, mix them at an appropriate mixing ratio in consideration of palatability and nutritional balance, and extrude the rice grains while suppressing the gelatinization of starch as much as possible, thereby maintaining nutritional balance and giving the same texture as rice rice when eating. At the same time, it is found that by adding natural pigments when mixing grains and beans, palatability can be improved. As a result of intensive studies, the method for preparing mixed grains of the present invention can satisfy nutritional, palatability and convenience. It came to the following.
이하, 본 발명을 공정별로 상세히 설명하면 다음과 같다 :Hereinafter, the present invention will be described in detail by process as follows:
제1공정 : 원료의 분쇄 및 혼합Step 1: Crushing and Mixing the Raw Materials
주원료로서, 현미, 보리, 밀, 조, 수수, 콩 및 팥 등의 곡류 및 두류를 선별하여 60메쉬 이하로 분쇄한 다음, 혼합곡립의 결착력을 높이고 쌀밥과 동일한 식감을 부여하기 위하여 결착제를 가하고 혼합한다. 이때, 결착제로는 옥수수전분 및 감자전분 등의 전분을 주원료에 대하여 중량비로 10wt%이하, 활성 글루텐(vital gluten) 8wt% 이하 및 검류 1wt% 이하를 사용하는 것이 바람직하다. 또한, 혼합곡립의 영양가 및 영양균형을 위하여는 60wt%이하의 현미, 50wt% 이하의 보리, 30wt% 이하의 밀, 5wt% 이하의 조, 5wt% 이하의 수수, 20wt% 이하의 콩 및 15wt% 이하의 팥을 총 배합비가 100wt%가 되도록 배합비율을 달리하여 혼합하는 것이 바람직하다. 또한, 상기 검류는 카라기나(carrageenan), 한천(agar), 알긴산(alginate), 구아(guar)검, 아라비아 검(gum arabic), 로커스트빈(rocust bean)검, 잔탄(xathan)검, 펙틴(pectin) 또는 CMC(carboxymethyl cellulose) 등을 사용한다. 이때, 혼합곡의 분말이 지닌 다소 어두운 색상을 개선하고 색상을 다양화하여 기호도를 높이기 위하여 적색계, 황색계, 녹색계, 청색계, 자색계 및 갈색계 등의 천연색소를 단독 또는 혼합하여 주원료에 대하여 중량비로 0.01 내지 0.3wt%되도록 주원료에 가하는 공정이 추가로 포함될 수 있다.As main raw materials, grains and beans such as brown rice, barley, wheat, crude, sorghum, soybeans and red beans are sorted and pulverized to 60 mesh or less, and then binders are added to increase the binding power of mixed grains and to give the same texture as rice. Mix. At this time, as a binder, it is preferable to use starch, such as corn starch and potato starch, in a weight ratio of 10 wt% or less, 8 wt% or less of active gluten, and 1 wt% or less of gluten. In addition, for the nutritional value and nutritional balance of mixed grains, less than 60wt% brown rice, less than 50wt% barley, less than 30wt% wheat, less than 5wt% crude, less than 5wt% sorghum, less than 20wt% soybean and 15wt% It is preferable to mix the following red beans in different blending ratios so that the total blending ratio is 100wt%. In addition, the gum is carrageenan (carrageenan), agar (agar), alginate (alginate), guar gum (gum arabic), locust bean (rocust bean) gum, xanthan (xathan) gum, pectin ( pectin) or CMC (carboxymethyl cellulose). At this time, in order to improve the somewhat dark color of the powder of mixed grains and to diversify the color to increase the preference, natural pigments such as red, yellow, green, blue, purple, and brown are used alone or mixed with the main raw material. It may further include a step of adding to the main raw material to be 0.01 to 0.3wt% by weight relative to.
제2공정 : 압출성형Second Process: Extrusion
전기 공정으로 부터 수득한 혼합된 원료를 혼합원료에 대하여 중량비로 수분함량이 20 내지 35wt%가 되도록 물을 가하고, 압출성형기를 사용하여 쌀알 형상으로 성형한다. 이때, 압출성형기로는 쌍축압출성형기를 사용하여 320 내지 380g/min의 원료 투입속도 및 200 내지 300rpm의 스크류 회전속도하에서 성형시 성형물의 팽화를 억제하기 위하여 성형온도를 50 내지 60℃로 유지하여 압출성형하는 것이 바람직하다. 또한, 압출기의 토출구에는 5 x 0.8㎜의 직사각형 토출구멍(die hole)을 사용하여 500 내지 1800rpm의 절단칼 회전속도로 회전칼날과 토출구의 간격을 0.05 내지 0.5㎜로 유지하여 쌀알형태로 성형하는 것이 바람직하다.Water is added to the mixed raw materials obtained from the electrical process in a weight ratio of 20 to 35 wt% based on the weight of the mixed raw materials, and molded into a grain of rice using an extruder. At this time, the extrusion molding machine is extruded by maintaining the molding temperature at 50 to 60 ℃ to suppress the swelling of the molding during molding under a feed speed of 320 to 380g / min and screw rotation speed of 200 to 300rpm using a twin extrusion molding machine It is preferable to mold. In addition, the discharge port of the extruder is formed using a rectangular die hole of 5 x 0.8 mm at a rotational speed of cutting knife of 500 to 1800 rpm to maintain the gap between the rotary blade and the discharge port at 0.05 to 0.5 mm to form rice grains. desirable.
제3공정 : 건조 및 도정공정Third Process: Drying and Milling Process
전기공정으로 부터 수득한 성형폼의 건조 수분함량이 9 내지 12wt%가 되도록 자연건조하거나 열풍건조하여 저장성을 부여한 다음, 혼합곡립의 표면을 부드럽게 하기 위하여 도정기를 사용하여 1 내지 3분간 도정하여 본 발명의 혼합곡립을 제조한다. 상기한 본 발명의 혼합곡립의 전체적인 제조공정을 제1도에 나타내었다.The dry moisture content of the molded foam obtained from the electrical process is 9 to 12 wt%, and then it is naturally dried or hot air dried to impart storage properties, and then, in order to soften the surface of the mixed grain, it is coated with a potting machine for 1 to 3 minutes. Prepare the mixed grains of. The overall manufacturing process of the mixed grains of the present invention described above is shown in FIG.
이하, 실시예를 통하여 본 발명을 보다 구체적으로 설명하고자 한다. 이들 실시예는 오로지 본 발명을 설명하기 위한 것으로, 본 발명의 요지에 따라 본 발명의 범위가 이들 실시예에 국한되지 않는다는 것은 당업계에서 통상의 지식을 가진 자에게 있어서 자명할 것이다.Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention, and it will be apparent to those skilled in the art that the scope of the present invention is not limited to these examples according to the gist of the present invention.
실시예 1Example 1
현미, 보리, 밀, 조, 수수, 콩 및 팥을 선별하여 핀밀(pin mill)을 사용하여 60메쉬 이하로 분쇄하고 각각 현미 30wt%, 보리 30wt%, 밀 20wt%, 조 5wt%, 수수 5wt%, 콩 7wt% 및 팥 3wt%의 배합비로 혼합한 다음, 주원료에 대하여 중량비로 옥수수전분 8wt%, 활성 글루텐 5wt% 및 CMC 1wt%를 가하고 호바트 믹서기(Hobart mixer)를 사용하여 4분간 교반하였다. 혼합된 원료를 수분함량이 27wt%가 되도록 물을 가하고, 쌍축압출기(FESTINA FX40, 남성사, 대한민국)를 사용하여 쌀알형태로 압출성형하였다. 압출성형시 원료 투입속도는 350g/min로 유지하였으며, 250rpm의 스크류 회전속도 및 55℃의 배럴온도하에서 압출기의 토출구로 5 x 0.8㎜의 직사각형 토출구멍을 사용하여 1800rpm의 절단칼 회전속도로 1개의 회전칼날을 사용하여 회전칼날과 토출구의 간격을 0.05㎜로 유지하여 성형하였다. 성형품을 약 60℃의 열풍건조기에서 건조한 다음, 도정기(Satake mill)를 사용하여 약 2분간 도정하여 혼합곡립을 제조하였다.Selected brown rice, barley, wheat, crude, sorghum, soybean, and red beans are pulverized to 60 mesh or less using pin mill, and 30% brown rice, 30% barley, 20wt% wheat, 5wt% crude, 5wt% sorghum , 7 wt% soybean and 3 wt% red beans were mixed, and then 8 wt% corn starch, 5 wt% active gluten and 1 wt% CMC were added to the main raw materials and stirred for 4 minutes using a Hobart mixer. Water was added to the mixed raw materials so that the water content is 27wt%, and extruded in the form of rice grains using a twin screw extruder (FESTINA FX40, Male, Korea). During extrusion, the feed rate of raw materials was maintained at 350g / min, and one screw was rotated at 1800rpm using a rectangular discharge hole of 5 x 0.8mm as the outlet of the extruder under the screw rotation speed of 250rpm and barrel temperature of 55 ℃. The rotary blade was used to maintain the gap between the rotary blade and the discharge port at 0.05 mm. The molded product was dried in a hot air dryer at about 60 ° C., and then mixed with a satake mill for about 2 minutes to prepare mixed grains.
실시예 2Example 2
주원료에 통상적으로 사용되는 적색계, 황색계, 녹색계, 청색계, 자색계 및 갈색계의 천연색소를 주원료에 대하여 중량비로 0.1wt%가 되도록 가한 것을 제외하고는, 실시예 1과 동일하게 실시하여 혼합곡립을 제조하였다.The same procedure as in Example 1 was carried out except that the natural pigments of red, yellow, green, blue, purple, and brown colors commonly used in the main raw materials were added in a weight ratio of 0.1 wt% relative to the main raw materials. Mixed grains were prepared.
혼합곡립의 관능검사Sensory Evaluation of Mixed Grains
전기 실시예 1 내지 실시예 2에서 제조된 혼합곡립을 통상적인 취반방법을 사용하여 취반한 다음, 외관, 향, 조직감, 맛 및 종합적 기호도를 관능검사하였다. 관능검사는 총 30명의 인원으로 9점평점법을 사용하여 실시하였으며, 종래의 방법에 의해 제조된 혼합곡 인조미의 경우와 비교한 결과를 하기 표 1에 나타내었다.The mixed grains prepared in Examples 1 to 2 were cooked using a conventional cooking method, and then, the appearance, aroma, texture, taste, and overall acceptability were sensory tested. The sensory test was carried out using a 9-point scoring method with a total of 30 people, the results compared with the case of mixed grain artificial rice prepared by the conventional method is shown in Table 1 below.
[표 1]TABLE 1
본 발명에 의해 제조된 혼합곡립의 관능검사표Sensory test table of mixed grains prepared by the present invention
상기 표 1에서 알 수 있는 바와 같이, 본 발명의 제조방법에 따라 제조된 혼합곡립은 종래의 제조방법에 의해 제조된 혼합곡에 비하여 취식시조직감이 우수함은 물론, 맛이 향상되었음을 알 수 있었다.As can be seen in Table 1, the mixed grains produced according to the production method of the present invention was superior to the texture grains prepared by the conventional manufacturing method, it was found that the texture and taste was improved.
이상에서 상세히 설명하고 입증하였듯이, 본 발명의 제조방법에 의해 영양의 균형을 제공하며 영양이 풍부하고 취식시 쌀밥과 동일한 식감을 부여하면서 다양한 색상을 지녀 기호성을 증진시킬 수 있는 혼합곡립을 간편하게 제조할 수 있다는 것이 확인되었다.As described and demonstrated in detail in the above, by providing a balance of nutrition by the manufacturing method of the present invention is rich in nutrition and gives the same texture as when eating rice while having a variety of colors can be easily prepared mixed grains to enhance palatability It was confirmed that it can.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000000496A (en) * | 1999-10-29 | 2000-01-15 | 허태곤 | Mixed cereals as size of rice and its product method |
| KR20010094102A (en) * | 2000-04-04 | 2001-10-31 | 이대순 | Processing of barley β-glucan enriched grain |
| KR20020026765A (en) * | 2000-10-02 | 2002-04-12 | 김대흥 | Method for producing re-formed rice using cereals and functional food materials. |
| KR20150041534A (en) * | 2013-10-08 | 2015-04-16 | 주식회사 강남식품 | Reformed rice comprising powder of Moringa and mothod for preparing the same |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR960020723A (en) * | 1994-12-07 | 1996-07-18 | 김진갑 | Health foods based on cereals and manufacturing method thereof |
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1994
- 1994-11-04 KR KR1019940028920A patent/KR0137595B1/en not_active IP Right Cessation
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000000496A (en) * | 1999-10-29 | 2000-01-15 | 허태곤 | Mixed cereals as size of rice and its product method |
| KR20010094102A (en) * | 2000-04-04 | 2001-10-31 | 이대순 | Processing of barley β-glucan enriched grain |
| KR20020026765A (en) * | 2000-10-02 | 2002-04-12 | 김대흥 | Method for producing re-formed rice using cereals and functional food materials. |
| KR20150041534A (en) * | 2013-10-08 | 2015-04-16 | 주식회사 강남식품 | Reformed rice comprising powder of Moringa and mothod for preparing the same |
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| KR960016784A (en) | 1996-06-17 |
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