KR20020024041A - The method for manufacturing of functional rice - Google Patents
The method for manufacturing of functional rice Download PDFInfo
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- KR20020024041A KR20020024041A KR1020020003651A KR20020003651A KR20020024041A KR 20020024041 A KR20020024041 A KR 20020024041A KR 1020020003651 A KR1020020003651 A KR 1020020003651A KR 20020003651 A KR20020003651 A KR 20020003651A KR 20020024041 A KR20020024041 A KR 20020024041A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 64
- 235000009566 rice Nutrition 0.000 title claims abstract description 64
- 240000007594 Oryza sativa Species 0.000 title claims description 58
- 238000000034 method Methods 0.000 title claims description 7
- 238000004519 manufacturing process Methods 0.000 title description 11
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 17
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 17
- 235000008434 ginseng Nutrition 0.000 claims abstract description 17
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000003801 milling Methods 0.000 claims abstract 2
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 8
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 8
- 244000126002 Ziziphus vulgaris Species 0.000 claims description 8
- 229940010454 licorice Drugs 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 4
- 230000032683 aging Effects 0.000 claims description 2
- 240000004670 Glycyrrhiza echinata Species 0.000 claims 1
- 244000131316 Panax pseudoginseng Species 0.000 claims 1
- 241000208340 Araliaceae Species 0.000 abstract description 16
- 230000036541 health Effects 0.000 abstract description 4
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 abstract 6
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 2
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 abstract 2
- 235000011477 liquorice Nutrition 0.000 abstract 2
- 238000002360 preparation method Methods 0.000 abstract 2
- 238000001914 filtration Methods 0.000 abstract 1
- 235000013402 health food Nutrition 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 241000202807 Glycyrrhiza Species 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 240000005979 Hordeum vulgare Species 0.000 description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 239000003337 fertilizer Substances 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 229920001661 Chitosan Polymers 0.000 description 1
- 240000006394 Sorghum bicolor Species 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000004069 differentiation Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- 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
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
Landscapes
- Medicines Containing Plant Substances (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명은 기능성 쌀의 제조에 관한 것으로, 특히 쌀에 인삼, 대추, 감초를 함유시킨 쌀 제조방법에 관한 것이다.The present invention relates to the production of functional rice, and more particularly to a rice production method containing ginseng, jujube, licorice in the rice.
산업사회 발달과 더불어 사람들은 건강에 대하여 많은 관심을 가질 수밖에 없으며, 먹거리에 대해서도 주식인 쌀에 큰 관심을 불러일으키고 있다.With the development of industrial society, people have to pay a lot of attention to health and raise a great interest in rice, which is a staple food.
소비자들이 쌀을 선택함에 있어 간략한 요건을 보면 다음과 같다.The simple requirements for consumers to choose rice are as follows.
소비자는 쌀의 외형을 기준 하여 판별 할 수 없어, 색깔과 향 등으로 쌀의 외형 판별을 할 수 있어야 하며, 맛과 영양의 차별화가 있어야 한다.Consumers cannot determine the appearance of rice based on the appearance of the rice, so the appearance of the rice must be distinguished by color and aroma, and there must be differentiation of taste and nutrition.
소비자들은 쌀 등을 고르고 먹을 때 옛날 같이 배불리 많이 먹는 것으로만 만족하지 않고 고급화된 차별화 된 쌀을 원하고 있다.Consumers are not satisfied with just being full of rice when they choose and eat rice.
소비자들은 식품의 안정성이 요구되고 있는 점을 감안하면 농약과 중금속 등의 오염에서 벗어난 무공해 쌀이 요구되고 있다.Consumers are demanding pollution-free rice, free from contamination from pesticides and heavy metals, given that food safety is required.
우리 주식인 쌀을 우리민족은 5000년 전부터 쌀을 주식으로 농사를 지어 왔다. 그러나 안타깝게도 WTO 체제 이후 정부의 수매량 감소, 국가적 연속풍작과 함께 최근 쌀 소비의 급격한 감소로 쌀 생산농가의 소득이 줄어들고 있는 추세로 이어지고 있다.Rice, our staple food Our people have been farming rice from staple foods for 5,000 years. Unfortunately, since the WTO regime, the government's purchases have declined, along with the country's continuous harvest, the recent sharp decline in rice consumption has led to a decline in incomes of rice farmers.
기존의 쌀 등 곡류의 재배방법으로는, 토지면적에 비례해 기능성 비료 등의 유실과 많은 경제적 비용으로 현실적으로 불가능하다고 볼 수 있다.In the existing methods of growing grains such as rice, it can be considered as practically impossible due to the loss of functional fertilizers and many economic costs in proportion to the land area.
이에 따라, 쌀과 같은 곡류를 영양이 함유된 기능성 식품의 출현이 욕망 되어 많은 연구가 있어 왔다. 예를 들면,Accordingly, the emergence of functional foods containing nutritious grains such as rice has been a lot of research. For example,
대한민국공개특허공보 공개번호 특1995-5177호에는 쌀,보리, 콩, 조, 수수, 소맥등을 분쇄한 것에 100℃에서 20초간 데치기한 인삼잎은 80매쉬 정도의 크기로 인삼잎1에 물1의 비율로 혼합 커팅한 인삼잎즙을 넣어 반죽하여 인조미 성형기에서 알파화 시키면서 압출성형한 것은 콘베어 건조기로 80℃전후에서 40~50분간 건조하여 제조한 인삼쌀의 제조방법이 기재되어 있고,Korean Patent Laid-Open Publication No. 195-5177 discloses crushed rice, barley, soybean, crude, sorghum and wheat, and ginseng leaves poached at 100 ° C. for 20 seconds. The ginseng leaf juice mixed and mixed at the rate of kneading and kneading and alpha-ized in an artificial flavoring machine is extruded, and the manufacturing method of ginseng rice prepared by drying at around 80 ° C. for 40 to 50 minutes is described.
동 공보 공개번호 특1994-18023호에는 인삼을 물에 담구어 5시간 가열 농축하여 엑기스를 추출하고 상기 추출물에 청결미를 분무하여 건조하는 인삼쌀의 제조방법이 기재되어 있으며,Korean Patent Publication No. 199-18023 discloses a method for preparing ginseng rice which is dried by dipping ginseng in water, heating and concentrating for 5 hours to extract the extract, and spraying cleansed rice on the extract.
동 공보 공개번호 특2001-99444호에는 녹차분말, 인삼분말, 버섯분말, 키토산분말, 느릅미세분말액에 넣어 가열한 혼합액에 쌀을 담가 침수하여 영하 -10 ~ -40℃에서 20~24시간 동결 건조하여 제조되는 기능성 쌀 동결건조방법이 기재되어 있으나,Publication No. 2001-99444 discloses green tea powder, ginseng powder, mushroom powder, chitosan powder, and elm fine powder soaked in a mixed solution heated to submerge and freeze at -10 to -40 ℃ for 20 to 24 hours. Functional rice lyophilization method produced by drying is described,
상기와 같은 종래의 기술들은 제조공정이 복잡하고 밥의 제조시 인삼 등이 성분이 나타나지 않는 등의 문제점이 있어 왔다.The prior art as described above has a problem that the manufacturing process is complicated and ginseng and the like does not appear in the production of rice.
본 발명의 기술적 과제는 맛과 영양으로 건강을 유지시켜 주기 위하여 인삼, 대추, 감초를 주로 하는 기능성 쌀의 제조방법을 제공하는데 있다.The technical problem of the present invention is to provide a manufacturing method of functional rice, mainly ginseng, jujube, licorice in order to maintain health with taste and nutrition.
상기와 같은 목적을 달성하고자 본 발명은 일반벼를 스팀을 이용해 약 100℃에서 약 15분 이상 수증기로 찐 후에, 건조기나 자연 건조시켜 수분을 완전히 건조시킨 다음, 도정하고, 도정된 찐쌀 10Kg을 준비한 후에,In order to achieve the above object, the present invention is steamed with steam at about 100 ℃ for about 15 minutes or more using steam, then dried or dried naturally with a dryer, and then milled, prepared 10Kg of steamed rice after,
인삼2Kg, 대추0.5Kg, 감초 0.3Kg을 물 6리터에 3시간 이상 가열하여 고운채로 걸러낸 액 5리터에 상기 준비된 찐쌀 10Kg을 넣어 20분~40분 동안 혼합기에서 혼합시킨 다음, 건조기에서 80℃에서 40분간 숙성 건조시켜 제조함을 특징으로 하는 기능성 쌀의 제조방법에 관한 것이다.Ginseng 2Kg, jujube 0.5Kg, licorice 0.3Kg in 6 liters of water heated for more than 3 hours, put 10Kg of the prepared steamed rice in 5 liters of liquid filtered finely mixed in a mixer for 20 to 40 minutes, then 80 ℃ in a dryer It relates to a method of producing a functional rice, characterized in that for 40 minutes aging and manufacturing.
상기 기능성 물질 중 인삼, 대추, 감초로 이루어져 있으며, 그에 관한 유효성분과 인체에 미치는 영향은 오래전부터 알려져 있어 굳이 여기서 상세히 설명하지 않기로 하였고, 상기와 같은 유효성분을 쌀을 주식으로 하는 국민에게 자연스럽고 값싸게 섭취시켜 국민건강에 도움을 주고자 발명하게 된 것이다.Ginseng, jujube, licorice among the functional substances, and its active ingredient and its effect on the human body have been known for a long time, and will not be explained in detail here. It was invented to help people's health by eating cheaply.
본 발명은 쌀의 침수 초기부터 쌀에 흡수시켜 쌀에 유효 성분을 함유시켜, 쌀을 80℃에서 30~50분 건조함으로서, 쌀의 형태를 유지하며 쌀의 갈라지는 현상과 영양손실을 막고 쌀의 영양상태를 보강할 수 있어 쌀의 이용도를 촉진시킬 수 있으며, 이로 인해 국가적으로 남아도는 쌀의 재고를 줄이고 농민 소득 증대에 기여할수 있다.The present invention absorbs the rice from the beginning of immersion of the rice to contain the active ingredient in the rice, by drying the rice at 80 ℃ for 30 to 50 minutes, to maintain the form of the rice to prevent cracking phenomenon and nutritional loss of rice and nutrition of rice The state's reinforcement can promote the availability of rice, which can reduce the national stock of rice and contribute to farmers' income.
종래에는 쌀을 그냥 주식으로만 이용하였으나, 쌀의 용도가 한계에 이르고, 기능성 벼의 재배시 기능성 비료원액의 많은 비용으로 경제적인 문제가 있어, 현실적으로 재배가 어려운 상황이며, 벼를 도정한 상태에서 고급기능성 쌀의 출현이 요구되고 있다. 이와 같은 쌀의 제조방법으로 제조한 결과 색깔, 향, 맛과 영양이 풍부해 소비자들로부터의 호응을 얻을 수 있었다.Conventionally, rice was used only as a staple food, but the use of rice has reached its limit, and there is an economic problem due to the high cost of the functional fertilizer liquid in the cultivation of functional rice, which is practically difficult to cultivate. The emergence of high quality functional rice is required. As a result of the rice manufacturing method, it is rich in color, aroma, taste, and nutrition, which can be obtained from consumers.
본 실시 예 에서는 쌀의 제조방법에 대하여 기술 하지만 반드시 이에 국한되는 것은 아니고, 잡곡류인 콩과 보리, 밀, 율무 등의 제조에도 이용된다.In the present embodiment, a method for producing rice is described, but is not necessarily limited thereto, and is also used in the production of grains such as soybeans, barley, wheat, and yulmu.
이하, 본 발명을 실시예를 통하여 상세히 설명하기로 한다.Hereinafter, the present invention will be described in detail through examples.
실시예Example
일반벼를 스팀을 이용해 약 100℃에서 약 15분 이상 수증기로 찐 후에, 건조기나 자연 건조시켜 수분을 완전히 건조시킨 다음, 도정하고, 도정된 찐쌀 10Kg을 준비한 후에,After steaming ordinary rice with steam at about 100 ° C for about 15 minutes or more using steam, dry it with a dryer or air to completely dry the water, and then, after preparing 10 kg of steamed rice,
인삼2Kg, 대추0.5Kg, 감초 0.3Kg을 물 6리터에 3시간 이상 가열하여 고운채로 걸러낸 액 5리터에 상기 준비된 찐쌀 10Kg을 넣어 20분~40분 동안 혼합기에서 혼합시킨 다음, 건조기에서 80℃에서 40분간 숙성 건조시켜 기능성 쌀을 제조하였다.Ginseng 2Kg, jujube 0.5Kg, licorice 0.3Kg in 6 liters of water heated for more than 3 hours, put 10Kg of the prepared steamed rice in 5 liters of liquid filtered finely mixed in a mixer for 20 to 40 minutes, then 80 ℃ in a dryer Functional rice was prepared by drying for 40 minutes at.
본 발명은 상기 실시 예 에만 한정되지 않으며 본 발명의 기술적 사상내에서당 분야의 통상의 지식을 가진 자에 의해 많은 변형이 가능함이 명백하다.The present invention is not limited only to the above embodiments, and it is apparent that many modifications are possible by those skilled in the art within the technical spirit of the present invention.
(관능검사)(Sensory test)
상기 실시예에 의해 제조된 기능성 쌀을 훈련된 관능평가 요원 20명을 대상으로 하여 관능검사를 실시하였다. 관능검사는 기호도 등에 대해 실시하였다.The functional rice produced by the above example was subjected to sensory evaluation of 20 trained sensory evaluation agents. Sensory evaluation was performed on preference and the like.
표 1Table 1
관능평점 - 1 : 아주 나쁘다, 아주 약하다Sensory Score-1: Very bad, very weak
2 : 나쁘다, 약하다2: bad, weak
3 : 보통이다3: is normal
4 : 좋다, 강하다4: good, strong
관능검사결과 본 발명의 기능성 쌀은 전체적인 맛이 조화를 이루었으며, 각 재료의 향의 강도가 좋은 것으로 나타남을 알 수 있었다.As a result of the sensory test, the functional rice of the present invention was in harmony with the overall taste, it can be seen that the strength of the flavor of each material appears to be good.
상기와 같은 본 발명은 인삼, 대추, 감초에 의한 무공해 영양분을 흡수시켜 쌀 등의 소비를 촉진시킬 수 있으며, 제조된 쌀의 품질을 모두 향상시켜 인삼, 대추, 감초의 작용에 의해 국민 보건에 많은 기여를 할 것으로 예상된다.The present invention as described above can promote the consumption of rice by absorbing pollution-free nutrients by ginseng, jujube, licorice, and improve the quality of the manufactured rice all by the action of ginseng, jujube, licorice It is expected to contribute.
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| KR10-2002-0003651A KR100464591B1 (en) | 2002-01-22 | 2002-01-22 | The method for manufacturing of functional rice |
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| KR10-2002-0003651A KR100464591B1 (en) | 2002-01-22 | 2002-01-22 | The method for manufacturing of functional rice |
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| KR20020024041A true KR20020024041A (en) | 2002-03-29 |
| KR100464591B1 KR100464591B1 (en) | 2005-01-03 |
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| Application Number | Title | Priority Date | Filing Date |
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| KR10-2002-0003651A KR100464591B1 (en) | 2002-01-22 | 2002-01-22 | The method for manufacturing of functional rice |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100799633B1 (en) * | 2006-12-15 | 2008-01-30 | 전택환 | Hair gel comprising extract of herb medicine materials |
| CN102715400A (en) * | 2012-02-18 | 2012-10-10 | 谈发来 | Glutinous rice powder processing method |
| CN104304936A (en) * | 2014-10-08 | 2015-01-28 | 王跃进 | Preparing process of dandelion diet rice |
| KR20160033871A (en) * | 2014-09-18 | 2016-03-29 | 최옥창 | METHOD FOR MANUFACTURING RICE HAVING LOW Glycemic index(GI) AND MANUFACTURING SYSTEM FOR USING THE SAME |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100832304B1 (en) | 2007-02-12 | 2008-05-26 | 한국식품연구원 | Olbyeossal coated with anticariogenic substances and manufacturing method thereof |
| KR101132176B1 (en) * | 2010-08-27 | 2012-04-05 | 한국식품연구원 | The preparation of parboiled rice having improved hardness and storage quality |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63313550A (en) * | 1987-06-15 | 1988-12-21 | Shoji Shiina | Rice, wheat or barley coated with crude drug extract |
| KR940018023A (en) * | 1993-01-08 | 1994-08-16 | 김태영 | Manufacturing method of ginseng rice |
| KR19980066177A (en) * | 1997-01-15 | 1998-10-15 | 윤영현 | Method of manufacturing herbal rice containing herbal medicine |
| KR100319239B1 (en) * | 1999-10-06 | 2002-01-05 | 임종우 | Processing Method of Silver Coated Rice |
| KR100521157B1 (en) * | 2000-08-14 | 2005-10-14 | 한국인삼쌀주식회사 | Processing Method of Ginseng Rice |
| KR20020022240A (en) * | 2000-09-19 | 2002-03-27 | 김상진 | method of producing mixing corn and a grain drier mixing corn |
| KR100854274B1 (en) * | 2001-11-23 | 2008-08-26 | 원농라이스주식회사 | jujube containing rice manufacturing method. |
-
2002
- 2002-01-22 KR KR10-2002-0003651A patent/KR100464591B1/en not_active IP Right Cessation
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100799633B1 (en) * | 2006-12-15 | 2008-01-30 | 전택환 | Hair gel comprising extract of herb medicine materials |
| CN102715400A (en) * | 2012-02-18 | 2012-10-10 | 谈发来 | Glutinous rice powder processing method |
| KR20160033871A (en) * | 2014-09-18 | 2016-03-29 | 최옥창 | METHOD FOR MANUFACTURING RICE HAVING LOW Glycemic index(GI) AND MANUFACTURING SYSTEM FOR USING THE SAME |
| CN104304936A (en) * | 2014-10-08 | 2015-01-28 | 王跃进 | Preparing process of dandelion diet rice |
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| KR100464591B1 (en) | 2005-01-03 |
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