KR20020035364A - Method for producing rice-shaped grain containing nutritive substance by using twin screw extruder - Google Patents
Method for producing rice-shaped grain containing nutritive substance by using twin screw extruder Download PDFInfo
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- KR20020035364A KR20020035364A KR1020000065615A KR20000065615A KR20020035364A KR 20020035364 A KR20020035364 A KR 20020035364A KR 1020000065615 A KR1020000065615 A KR 1020000065615A KR 20000065615 A KR20000065615 A KR 20000065615A KR 20020035364 A KR20020035364 A KR 20020035364A
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- rice
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 230000000050 nutritive effect Effects 0.000 title abstract description 4
- 239000000126 substance Substances 0.000 title abstract 4
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 31
- 235000009566 rice Nutrition 0.000 claims abstract description 31
- 239000002994 raw material Substances 0.000 claims abstract description 23
- 235000013339 cereals Nutrition 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000021307 Triticum Nutrition 0.000 claims abstract description 6
- 241000209140 Triticum Species 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 6
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 5
- 235000021329 brown rice Nutrition 0.000 claims abstract description 5
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract description 4
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 4
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 4
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 240000007594 Oryza sativa Species 0.000 claims abstract 9
- 238000000034 method Methods 0.000 claims description 15
- 239000004615 ingredient Substances 0.000 claims description 13
- 239000011230 binding agent Substances 0.000 claims description 9
- 244000068988 Glycine max Species 0.000 claims description 7
- 235000010469 Glycine max Nutrition 0.000 claims description 7
- 239000000796 flavoring agent Substances 0.000 claims description 6
- 235000019634 flavors Nutrition 0.000 claims description 6
- 240000005979 Hordeum vulgare Species 0.000 claims description 4
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 4
- 108010001441 Phosphopeptides Proteins 0.000 claims description 4
- 239000005018 casein Substances 0.000 claims description 4
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 4
- 235000021240 caseins Nutrition 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 229920001542 oligosaccharide Polymers 0.000 claims description 4
- 150000002482 oligosaccharides Chemical class 0.000 claims description 4
- 229940001941 soy protein Drugs 0.000 claims description 4
- 229920000881 Modified starch Polymers 0.000 claims description 3
- 239000004368 Modified starch Substances 0.000 claims description 3
- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 claims description 3
- 229960005135 eicosapentaenoic acid Drugs 0.000 claims description 3
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 claims description 3
- 235000020673 eicosapentaenoic acid Nutrition 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 235000008935 nutritious Nutrition 0.000 claims description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims description 2
- 240000003183 Manihot esculenta Species 0.000 claims description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 2
- 239000000203 mixture Substances 0.000 abstract description 5
- 235000012438 extruded product Nutrition 0.000 abstract description 2
- 244000046052 Phaseolus vulgaris Species 0.000 abstract 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract 1
- 244000062793 Sorghum vulgare Species 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 235000019713 millet Nutrition 0.000 abstract 1
- 235000021251 pulses Nutrition 0.000 abstract 1
- 238000010298 pulverizing process Methods 0.000 abstract 1
- 235000019710 soybean protein Nutrition 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 22
- 238000001125 extrusion Methods 0.000 description 12
- 235000016709 nutrition Nutrition 0.000 description 6
- 238000001816 cooling Methods 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 4
- 239000007961 artificial flavoring substance Substances 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000004464 cereal grain Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000021374 legumes Nutrition 0.000 description 2
- 239000008204 material by function Substances 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000000498 cooling water Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011868 grain product Nutrition 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 230000009469 supplementation Effects 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
- 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
- A23V2250/00—Food ingredients
- A23V2250/18—Lipids
- A23V2250/186—Fatty acids
- A23V2250/187—Eicosapentaenoic acid
-
- 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
- A23V2250/28—Oligosaccharides
-
- 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
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)
- Cereal-Derived Products (AREA)
Abstract
Description
본 발명은 쌍축형 압출 성형기(Twin Screw Extruder)를 이용하여 영양 기능성분 함유 인조미를 제조하는 방법에 관한 것으로서, 보다 구체적으로는 곡류, 두류, 잡곡류분, 대두단백식품에 기능성 소재인 올리고당, 에이코 사펜타엔산(eico sapentaenoic acid(EPA)), 카세인 포스포펩타이드(casein phosphopepptide(CPP)) 및 결착제를 혼합, 압출성형하여, 영양이 풍부하고 일반 쌀밥과 동일한 성상과 식감을 갖는 영양, 기능성분이 함유된 인조미 제조방법에 관한 것이다.The present invention relates to a method of manufacturing a nutritious functional ingredient-containing artificial flavor using a twin screw extruder, and more specifically, oligosaccharides, Eico Co., Ltd. as a functional material in cereals, soybeans, cereal grains, and soy protein foods. By mixing and extruding penicenoic acid (EPA), casein phosphopeptide (CPP) and binders, it is rich in nutrition and functional ingredients with the same properties and texture as regular rice. It relates to a method for producing artificial flavors contained.
종래부터 쌀에 맥류, 두류, 잡곡류 등을 섞은 잡곡밥이 쌀의 수급안정과 쌀에 부족한 영양분의 보완에 커다란 기여를 하고 있다. 그러나, 각종 잡곡류의 취반속도가 쌀보다 오래 걸리기 때문에 잡곡류 그대로는 취반을 하지 못하고 미리 삶던가 장시간 물에 담궈 불렸다가 쌀과 취반하여야 하는 불편함이 있어 잡곡밥을 기피하는 현상이 많았다.Conventionally, grain rice mixed with rice, legumes, and cereal grains has contributed to stabilization of rice supply and supplementation of nutrients lacking in rice. However, because the cooking speed of various grains takes longer than rice, the grains could not be cooked as it is, but they had to be cooked beforehand or soaked in water for a long time.
또한, 근래에는 이러한 문제점을 보완하기 위하여 대한민국 특허 제137595호의 공보에 개시된 혼합곡립의 제조방법이 제안되어 있다. 이 방법은 곡류 및 두류를 분쇄하고 결착제를 가하여 원료를 혼합하고, 혼합된 원료에 대하여 수분함량이 20∼35wt%가 되도록 물을 가하고, 쌍축 스크류 성형기를 사용하여 320∼380g/min의 원료 투입 속도 및 200∼300rpm의 스크류 회전속도 하에서 성형 온도를 50∼60℃를 유지하면서 압출성형하고, 이 성형물을 수분함량이 9∼12wt%가 되도록 건조하고 도정하여 혼합곡립을 제조한다.In addition, in recent years, a method for producing mixed grains disclosed in Korean Patent No. 137595 has been proposed in order to compensate for these problems. In this method, the grains and legumes are pulverized, a binder is added to mix the raw materials, and water is added to the mixed raw materials so that the water content is 20 to 35 wt%, and the raw materials are fed at 320 to 380 g / min using a twin screw molding machine. Extrusion is carried out while maintaining a molding temperature of 50 to 60 ° C. under a speed and a screw rotational speed of 200 to 300 rpm, and the molded product is dried and milled to a water content of 9 to 12 wt% to prepare a mixed grain.
그러나, 상기한 바와 같이 제조되는 혼합곡립은 현미, 보리, 콩 등 수십종의 잡곡과 여러 종류의 결착제와 천연색소를 첨가하여 영양 균형과 구성 성분의 향미를 갖추었으나, 취반하였을 경우 일반 쌀밥에 비하여 성상과 저작성(씹힘성), 경도 등이 크게 떨어져 혼합곡립제품이 대중화 보급이 되지 않고 있는 실정이다.However, the mixed grains prepared as described above have a nutritional balance and flavor of ingredients by adding dozens of kinds of grains such as brown rice, barley and soybeans, and various kinds of binders and natural pigments. Compared to its properties, chewability and hardness, mixed grain products are not popularized.
따라서, 본 발명의 목적은 균형있고 풍부한 영양을 제공하고 기능성분을 함유하며 취식시 일반 쌀밥과 동일한 성상과 품질 및 식감을 갖출 수 있는 인조미의 제조 방법을 제공하는데 있다.Accordingly, it is an object of the present invention to provide a method for preparing artificial flavors that provide balanced and rich nutrition, contain functional ingredients, and have the same properties, quality, and texture as ordinary rice.
도 1은 본 발명에 사용되는 쌍축형 압출 성형기의 단면도이다.1 is a cross-sectional view of a twin screw extrusion machine used in the present invention.
도 2는 본 발명의 실시예에 따른 인조미 제조방법의 공정 흐름도이다.2 is a process flowchart of a method of manufacturing artificial rice according to an embodiment of the present invention.
※도면의 주요부분에 대한 부호의 명칭※ Name of code for main part of drawing
10: 쌍축형 압출 성형기11: 구동모터10: twin screw extrusion machine 11: drive motor
12: 기어박스13: 원료공급부12: gearbox 13: raw material supply
14: 원료내림통15: 급수부14: material feed down container 15: water supply
16: 몸통17: 스크류16: body 17: screw
18: 냉각자켓19: 가열자켓18: cooling jacket 19: heating jacket
20: 압출부21: 절단부20: extruded portion 21: cut portion
22: 제어부22: control unit
이러한 목적을 달성하기 위하여, 본 발명은 원료로서 선별한 쌀, 현미, 찹쌀, 보리, 밀, 콩, 팥, 팽화대두단백, 조, 메밀 등을 분쇄하고, 미곡류 40wt%, 맥류 30wt%, 두류 10wt%, 잡곡류 10wt%, 기타 결착제 및 기능성 소재 10wt%로 혼합하며, 혼합 원료에 물을 가하면서 쌍축형 압출 성형기에 혼합 원료를 공급하여 압출성형하고, 압출성형물을 건조하고 연미도정하는 영양 기능성분 함유 인조미 제조 방법을 제공한다.In order to achieve this object, the present invention is to crush rice, brown rice, glutinous rice, barley, wheat, soybean, red beans, expanded soy protein, crude, buckwheat, etc. It is mixed with 10wt%, grains 10wt%, other binders and functional materials 10wt%, and feeds the mixed raw materials to the twin-screw extruder while adding water to the mixed raw materials, and extrudes the extruded products to dry and finely Provided is a method for producing component-containing artificial flavors.
특히, 본 제조방법의 특징은, 원료를 저온 방식인 에어 밀로 분쇄하고, 타피오카 초산과 인산 변성 전분을 결착제로 사용한다는 점과, 올리고당, 에이코 사펜타엔산(EPA), 카세인 포스포펩타이드(CPP)를 기능성 성분으로 첨가한다는 점에 있다.In particular, the manufacturing method is characterized in that the raw material is ground into an air mill of a low temperature method, tapioca acetate and phosphate modified starch are used as a binder, oligosaccharide, eicosapentaenoic acid (EPA), casein phosphopeptide (CPP). ) As a functional ingredient.
이하, 첨부 도면을 참조하여 본 발명의 실시예에 대하여 보다 상세히 설명하고자 한다.Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.
먼저, 도 1을 참조하여 본 발명의 인조미 제조방법에 사용되는 쌍축형 압출 성형기(10)에 대하여 설명한다. 도시된 바와 같이, 쌍축형 압출 성형기(10)는 구동모터(11), 기어박스(12), 원료공급부(13), 원료내림통(14), 급수부(15), 몸통(16), 스크류(17), 냉각자켓(18), 가열자켓(19), 압출부(20), 절단부(21), 제어부(22)로 구성된다.First, with reference to FIG. 1, the twin-screw extrusion molding machine 10 used for the manufacturing method of the artificial rice of this invention is demonstrated. As shown, the twin-screw extrusion machine 10 is a drive motor 11, gearbox 12, raw material supply unit 13, raw material lowering bin 14, water supply unit 15, the body 16, screw And a cooling jacket 18, a heating jacket 19, an extrusion section 20, a cutting section 21, and a control section 22.
몸통(16)은 제1 몸통(16a), 제2 몸통(16b), 제3 몸통(16c)으로 구성되며, 이들 몸통(16a, 16b, 16c)의 외주면에는 각각 가열자켓(19)과 냉각자켓(18)이 감겨져 있다. 가열자켓(19) 내에는 전기저항식 전열기가 있어서 몸통(16)을 가열하며, 냉각자켓(18) 내에 냉각수가 흐르면서 몸통(16)의 온도를 설정온도에 맞추어 조절할 수 있다. 제1, 제2, 제3 몸통(16a, 16b, 16c)의 양단에는 각각 플랜지가 형성되고 볼트와 너트로 체결되어 일체로 형성된다. 제1 몸통(16a)은 기어박스(12)에 볼트로 고정되며, 마찬가지로 제3 몸통(16c)은 압출부(20)와 연결된다.The body 16 is composed of a first body 16a, a second body 16b, and a third body 16c, and the outer circumferential surfaces of these bodies 16a, 16b, and 16c are respectively heated jackets 19 and cooling jackets. (18) is wound. In the heating jacket 19, there is an electric resistance heater to heat the body 16, the cooling water flows in the cooling jacket 18, the temperature of the body 16 can be adjusted to the set temperature. Flanges are formed at both ends of the first, second, and third bodies 16a, 16b, and 16c, respectively, and are integrally formed by fastening with bolts and nuts. The first body 16a is bolted to the gearbox 12, and likewise the third body 16c is connected to the extrusion part 20.
한편, 몸통(16) 내에는 스크류(17)가 설치되어 기어박스(12)에 연결된다. 특히, 스크류(17)는 상호 회전가능하게 맞물린 쌍축 스크류이며, 약 15 정도의 직경 대비 길이비(length by diameter ratio)를 가지도록 길게 형성된다. 스크류 구조는 3조 나사식의 연속한 플라이트(flight)와 동형상의 컷 플라이트 스크류(cut flight screw) 등의 혼연 스크류 인자를 조합하고, 원료의 특성과 가공 목적에 따라 스크류 조나사를 선택하여 조합한다.On the other hand, a screw 17 is installed in the body 16 is connected to the gearbox 12. In particular, the screw 17 is a biaxial screw rotatably engaged with each other, and is formed long to have a length by diameter ratio of about 15 degrees. The screw structure is a combination of three screw type continuous flight and kneading screw factors such as the same shape cut flight screw, and the screw screw is selected according to the characteristics of the raw material and the purpose of processing. do.
몸통(16)의 내부는 쌍축 스크류가 설치될 수 있도록 이중 환형의 단면 구조를 가진다. 또한, 몸통(16)의 내주면에는 요철이 형성되며 스크류(17)와의 간격을 극소화하여 원료가 몸통(16) 내주면에 부착, 잔유하는 것을 방지한다. 원료는 몸통(16) 내주면의 요(凹)부와 스크루(17)의 골 사이를 따라 이송된다. 한편, 압출부(20)에는 복수개의 압출구멍이 형성되어 있고, 볼트로 제3 몸통(16c)에 연결, 고정된다.The interior of the body 16 has a double annular cross-sectional structure so that a twin screw can be installed. In addition, irregularities are formed on the inner circumferential surface of the trunk 16, and the gap with the screw 17 is minimized to prevent the raw material from adhering to the inner circumferential surface of the trunk 16 and remaining. The raw material is conveyed between the yaw portion of the inner circumferential surface of the trunk 16 and the valley of the screw 17. On the other hand, a plurality of extrusion holes are formed in the extruded portion 20, and are connected to and fixed to the third body 16c with bolts.
이상 설명한 쌍축형 압출 성형기를 사용하여, 본 발명의 영양 기능성분 함유 인조미가 제조된다. 이하, 도 1 및 도 2를 참조하여 그 방법에 대하여 구체적으로 설명한다.Using the twin-screw extrusion machine described above, the nutritive functional ingredient-containing artificial flavor of the present invention is produced. Hereinafter, the method will be described in detail with reference to FIGS. 1 and 2.
1. 제 1 공정: 원료의 분쇄 및 혼합1. First process: grinding and mixing of raw materials
원료로서 쌀, 현미, 찹쌀, 보리, 밀, 콩, 팥, 팽화대두단백, 조, 메밀 등을 선별하여 에어 밀(air mill)로 70메쉬(mesh)로 분쇄하고, 미곡류 40wt%, 맥류 30wt%, 두류 10wt%, 잡곡류 10wt%, 기타 결착제 및 기능성 소재 10wt%를 리본 믹서(ribbon mixer)로 4분간 혼합 배합한다.As a raw material, rice, brown rice, glutinous rice, barley, wheat, soybean, red beans, expanded soy protein, crude, buckwheat, etc. are selected and crushed into 70 mesh by air mill. %, Soybean 10wt%, grains 10wt%, other binders and functional materials 10wt% is mixed and blended for 4 minutes in a ribbon mixer (ribbon mixer).
특히, 본 제조방법의 특징은, 원료를 저온 방식인 에어 밀로 분쇄하고, 타피오카 초산과 인산 변성 전분을 결착제로 사용한다는 점과, 정장 효과와 혈당치 조절 효과가 있는 '올리고당', 중성지방의 저하, 콜레스테롤 저하, 혈압저하, 혈액점도의 저하 효과가 있는 '에이코 사펜타엔산(EPA)', 골격 치아 형성촉진과 빈혈 개선 효과가 있는 카세인 포스포펩타이드(CPP)'를 기능성 성분으로 첨가하여 영양성, 기능성, 기호성 및 편의성을 충족시킨다는 점에 있다.In particular, the manufacturing method is characterized by grinding the raw material into a low-temperature air mill, using tapiocaic acid and phosphate-modified starch as binders, 'oligosaccharides' having a formal effect and blood sugar control effect, lowering of neutral fat, Nutritional ingredients include 'Eicosapentaenoic Acid (EPA)', which lowers cholesterol, lowers blood pressure, and lowers blood viscosity, and casein phosphopeptide (CPP), which promotes skeletal tooth formation and improves anemia, as a functional ingredient. It is to satisfy the functionality, palatability and convenience.
2. 제 2 공정: 압출 성형2. Second Process: Extrusion
도 1에 도시된 쌍축형 압출 성형기(10)의 원료 공급부(13)에 상기 제 1 공정에서 혼합된 혼합물을 저장한 후, 구동모터(11)의 구동에 의하여 스크류(17)가 회전하면서 혼합물이 원료내림통(14)을 통하여 내려올 때 급수부(15)에서 혼합물의함수율이 20∼25wt%가 되도록 물을 공급한다. 혼합물은 몸통(16) 내부로 공급되고 스크류(17)에 의하여 몸통(16) 내부를 따라 이송된다. 이 때 몸통(16) 외부에 감싸고 있는 냉각자켓(18)과 가열자켓(19)으로 몸통(16) 내부의 온도를 60∼70℃로 유지하면서 20∼30초간 압출성형한다. 압출부(20)에 형성된 길이 5mm ×폭 0.8mm의 쌀 형상의 압출구멍을 통하여 압출되는 성형물을 절단부(21)에서 1,800rpm의 회전칼로 절단하여 인조미를 제조한다.After storing the mixture mixed in the first process in the raw material supply unit 13 of the twin-screw extrusion machine 10 shown in FIG. 1, the mixture is rotated while the screw 17 is driven by the driving motor 11. The water is supplied from the water supply unit 15 so that the water content of the mixture is 20 to 25 wt% when descending through the raw material lowering bin 14. The mixture is fed into the body 16 and conveyed along the interior of the body 16 by screws 17. At this time, the cooling jacket 18 and the heating jacket 19 wrapped outside the body 16 are extruded for 20 to 30 seconds while maintaining the temperature inside the body 16 at 60 to 70 ° C. A molded product extruded through a rice-shaped extrusion hole having a length of 5 mm × a width of 0.8 mm formed in the extruded portion 20 is cut by a 1,800 rpm rotating knife at the cut portion 21 to prepare artificial rice.
3. 제 3 공정: 건조 및 연미3. Third process: drying and taste
압출성형된 인조미의 수분함량이 10∼12%가 되도록 음지에서 건조하거나 50∼60℃의 열풍건조기에서 건조하고, 인조미의 표면을 부드럽게 하기 위하여 연미도정을 하여 인조미 완제품을 제조한다.The finished product is manufactured by drying in a shade so that the moisture content of the extruded artificial rice is 10 to 12%, or by drying in a hot air dryer at 50 to 60 ° C., and applying a soft finish to soften the surface of the artificial rice.
이상 설명한 바와 같이 본 발명의 인조미 제조방법에 따르면, 균형있고 풍부한 영양을 제공하고 기능성분을 함유하며 취식시 일반 쌀밥과 동일한 성상과 품질 및 식감을 갖춘 인조미를 제조할 수 있다.As described above, according to the artificial rice manufacturing method of the present invention, it is possible to produce artificial rice with balanced and rich nutrition, containing functional ingredients, and having the same properties, quality, and texture as when cooked.
상기 영양 기능성분을 함유한 인조미와 일반쌀 및 종래기술에 따른 혼합곡립을 통상적인 취반 방법으로 취반한 다음, 관능검사를 실시한 결과에 대하여 아래 표 1에 표시하였다.Table 1 shows the results of conducting the sensory test after cooking the artificial grains containing the nutritional functional ingredients, general rice, and mixed grains according to the prior art by conventional cooking methods.
위 시험결과 본 제조방법에 따라 제조된 인조미의 관능검사 결과는 일반쌀에 비해서는 약간 낮았으나 혼합곡립보다는 크게 향상되었음을 알 수 있다.As a result of the above test, the sensory test result of artificial rice prepared according to the present manufacturing method was slightly lower than that of ordinary rice, but it was found to be significantly improved than the mixed grain.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040003746A (en) * | 2002-07-04 | 2004-01-13 | 주식회사 이랑 | Method for producing artificial rice |
| KR100653901B1 (en) * | 2005-05-25 | 2006-12-06 | 김경태 | Rice formed by fiber not having dissociation |
| CN102239987A (en) * | 2003-11-21 | 2011-11-16 | 帝斯曼知识产权资产管理有限公司 | Rice-based food compositions and processes for their preparation |
| KR101683429B1 (en) * | 2016-09-12 | 2016-12-06 | 이수혁 | Manufacturing apparatus for soybean meat using twin screw extruder |
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2000
- 2000-11-06 KR KR1020000065615A patent/KR20020035364A/en active IP Right Grant
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040003746A (en) * | 2002-07-04 | 2004-01-13 | 주식회사 이랑 | Method for producing artificial rice |
| CN102239987A (en) * | 2003-11-21 | 2011-11-16 | 帝斯曼知识产权资产管理有限公司 | Rice-based food compositions and processes for their preparation |
| KR100653901B1 (en) * | 2005-05-25 | 2006-12-06 | 김경태 | Rice formed by fiber not having dissociation |
| KR101683429B1 (en) * | 2016-09-12 | 2016-12-06 | 이수혁 | Manufacturing apparatus for soybean meat using twin screw extruder |
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