KR20020094263A - The functional nutritive rice and the producing method of thereof - Google Patents
The functional nutritive rice and the producing method of thereof Download PDFInfo
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- KR20020094263A KR20020094263A KR1020010031876A KR20010031876A KR20020094263A KR 20020094263 A KR20020094263 A KR 20020094263A KR 1020010031876 A KR1020010031876 A KR 1020010031876A KR 20010031876 A KR20010031876 A KR 20010031876A KR 20020094263 A KR20020094263 A KR 20020094263A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 17
- 235000009566 rice Nutrition 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 title abstract description 14
- 240000007594 Oryza sativa Species 0.000 title abstract description 13
- 230000000050 nutritive effect Effects 0.000 title 1
- 239000000843 powder Substances 0.000 claims abstract description 44
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 26
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 26
- 235000016709 nutrition Nutrition 0.000 claims abstract description 15
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 12
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 12
- 241000208340 Araliaceae Species 0.000 claims abstract description 11
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 11
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 11
- 235000008434 ginseng Nutrition 0.000 claims abstract description 11
- 235000021307 Triticum Nutrition 0.000 claims abstract description 10
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 10
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 10
- 239000011230 binding agent Substances 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 229920002752 Konjac Polymers 0.000 claims abstract description 8
- 235000010485 konjac Nutrition 0.000 claims abstract description 7
- 230000035764 nutrition Effects 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 4
- 244000020518 Carthamus tinctorius Species 0.000 claims abstract description 4
- 235000003255 Carthamus tinctorius Nutrition 0.000 claims abstract description 4
- 229920001661 Chitosan Polymers 0.000 claims abstract description 4
- 241000206607 Porphyra umbilicalis Species 0.000 claims abstract description 4
- 238000000465 moulding Methods 0.000 claims description 17
- 235000013339 cereals Nutrition 0.000 claims description 14
- 235000015097 nutrients Nutrition 0.000 claims description 14
- 235000021329 brown rice Nutrition 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 241000209140 Triticum Species 0.000 claims description 9
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 6
- 108010068370 Glutens Proteins 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 235000021312 gluten Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 5
- 244000068988 Glycine max Species 0.000 claims description 5
- 239000000252 konjac Substances 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 238000003763 carbonization Methods 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 4
- 241001474374 Blennius Species 0.000 claims description 3
- 230000003247 decreasing effect Effects 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 230000006835 compression Effects 0.000 claims description 2
- 238000007906 compression Methods 0.000 claims description 2
- 238000007599 discharging Methods 0.000 claims description 2
- 238000007670 refining Methods 0.000 claims description 2
- 241000209094 Oryza Species 0.000 claims 4
- 238000010438 heat treatment Methods 0.000 claims 3
- 230000007423 decrease Effects 0.000 claims 1
- 239000004615 ingredient Substances 0.000 claims 1
- 238000005498 polishing Methods 0.000 claims 1
- 235000008935 nutritious Nutrition 0.000 abstract description 13
- 239000000463 material Substances 0.000 abstract description 4
- 235000019629 palatability Nutrition 0.000 abstract description 2
- 241001633680 Polygonatum odoratum Species 0.000 abstract 2
- 241000199919 Phaeophyceae Species 0.000 abstract 1
- 240000005498 Setaria italica Species 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 235000002252 panizo Nutrition 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 12
- 238000001125 extrusion Methods 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 5
- 240000006394 Sorghum bicolor Species 0.000 description 4
- 244000017020 Ipomoea batatas Species 0.000 description 3
- 235000002678 Ipomoea batatas Nutrition 0.000 description 3
- 244000013123 dwarf bean Species 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 235000021331 green beans Nutrition 0.000 description 3
- 229920001592 potato starch Polymers 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 240000004922 Vigna radiata Species 0.000 description 2
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000021374 legumes Nutrition 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000209072 Sorghum Species 0.000 description 1
- 235000010716 Vigna mungo Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000013077 scoring method Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000001291 vacuum drying Methods 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23V2300/31—Mechanical treatment
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
본 발명은 영양이 풍부하고 맛이 좋으며 쫄깃쫄깃하여 식감이 좋은 기능성 영양미와 그 제조방법에 관한 것이다.The present invention relates to a nutritious, tasty and chewy functional nutritious food and a method for producing the same.
현대인들이 주식으로 삼고 있는 쌀밥만으로는 영양분이 절대적으로 부족하여 균형 있는 영양소의 섭취가 어렵다. 이를 보완하기 위해 잡곡류 및 두류의 혼식을 권장하나 이들의 취반 속도가 상이하고 취식시 이질감 등으로 인해 여러 문제점을 가지고 있었다.Rice, which modern people use as a staple food, is absolutely lacking in nutrients, making it difficult to consume balanced nutrients. In order to compensate for this, mixing of cereals and legumes is recommended, but their cooking speeds are different and there are various problems due to heterogeneity when eating.
이에 영양이 풍부하고 식감이 좋은 기능성 영양미를 개발하려는 노력들이 이루어져 왔다.Efforts have been made to develop functional nutritious and nutritious functional nutrition.
한국특허출원 10-1997-0060789 (인조미 제조방법)에, 삼백초 열수 추출액에쌀가루 콩가루 밀가루를 혼합하여 반죽한 다음 인조미 성형기로 입자화 하는 제조방법이 공개되어 있으나, 소금이 첨가되어 있지 않아 맛이 싱겁거나, 결착제를 첨가하지 않고 또한 성형 후 처리를 하지 않아 인조미가 풀어지기 쉬운 점이 있었다.Korean Patent Application No. 10-1997-0060789 (Manufacturing method) discloses a manufacturing method of mixing rice flour soy flour into three hundred seconds hot water extract and kneading it, and then granulating it with an artificial rice forming machine. In addition, there was a point that the artificial flavor was easy to be released because no binder was added and no post-molding treatment was performed.
한국특허출원 10-1999-0015275 (인조 곡립의 제조방법)에는, 쌀가루 등 여러 종의 곡류와 두류 가루를 증자하고 열풍 건조시킨 후 분쇄하여 혼합하고, 압출 성형한 다음, 마이크로파에 의해 건조시키는 방법이 공개되어 있으나, 특정 영양성분 강화제가 없고, 소금이 첨가되지 않아 맛이 싱겁거나, 성형 후 인조 곡립이 풀어지기 쉬운 점이 있었다.Korean Patent Application No. 10-1999-0015275 (Manufacturing method of artificial grains) includes a method of increasing various kinds of grains and legumes such as rice flour, hot air drying, pulverizing, mixing, extruding and drying by microwave. Although it has been disclosed, there is no specific nutritional enhancer, salt is not added so that the taste is crisp, or artificial grains are easy to loosen after molding.
본 발명은 필요에 따라 영양분의 종류를 특화하여 풍부한 영양을 제공하고, 맛이 좋으며, 쫄깃쫄깃하고 영양미가 쉽게 풀어지지 않는 기능성 영양미와 그 제조방법을 제공하는데 있다.The present invention is to provide a functional nutrient and a method for producing the same, which provides abundant nutrition, taste good, chewy and nutrient is not easily released by specializing the kind of nutrient as needed.
도1은 본 발명의 기능성 영양미의 제조과정을 나타낸 공정도이다.1 is a process chart showing the manufacturing process of the functional nutrients of the present invention.
본 발명은 영양이 풍부하고 맛이 좋으며 형태가 쉽게 풀어지지 않는 기능성 영양미와 그 제조방법을 제공한다.The present invention provides a functional nutritious and nutritious, tasty and not easily released form and its manufacturing method.
본 발명의 기능성 영양미의 제조방법은 다음과 같다.Method for producing a functional nutritional taste of the present invention is as follows.
현미, 찹쌀 현미, 보리, 밀, 조, 수수, 율무의 곡류와 콩, 팥 녹두의 두류를 기본 재료로 하여 식감을 좋게 하기 위해 볶은 다음, 소금을 첨가하여 분쇄하여 혼합한다.Brown rice, glutinous rice, barley, wheat, crude, sorghum, grains of beans, beans, beans, beans, beans, beans, beans, beans, beans, beans, beans, beans, beans.
여기에 결착제로 글루텐, 고구마전분, 검류를 첨가한다.Add binders to gluten, sweet potato starch and gum.
여기에 기능적 용도에 따라 영양성분인 인삼가루, DHA 분말, 곤약 가루, 둥글레 분말, 김가루, 미역가루, 다시마 가루, 키토산 분말, 홍화씨 가루 중에서 선택된 1종을 첨가한다.According to the functional use, one selected from ginseng powder, DHA powder, konjac powder, rounded powder, laver powder, seaweed powder, kelp powder, chitosan powder, safflower seed powder is added.
혼합물에 물을 가하고 반죽한다.Water the mixture and knead it.
반죽물을 압출성형기를 이용하여 성형물의 결착력을 높이기 위해, 압력과 온도를 3 단계로 높여가면서 압출하고, 노즐의 구조를 테이퍼 형상으로 입구는 크게 하고 점차 작아져 출구는 성형모양으로 작게 하여 직선구간을 거쳐 토출시키면서, 회전칼로 절단하여 성형한다.In order to increase the binding force of the molded product by using an extrusion molding machine, extrusion is performed while increasing the pressure and temperature in three stages, and the nozzle structure is tapered, the inlet is enlarged and gradually decreased, and the outlet is shaped into a straight section. It is formed by cutting with a rotary knife while discharging through it.
최종 제조되는 기능성 영양미의 풀어짐을 막기 위해 수증기로 처리한 다음, 진공 건조시킨다.Treatment with steam to prevent loosening of the final functional nutrients is followed by vacuum drying.
건조된 성형물을 회전 연마기로 표면을 도정하여 기능성 영양미를 제조한다.Functional dried food is prepared by refining the dried molding surface with a rotary grinding machine.
또한, 본 발명의 제조방법으로 제조된 영양이 풍부하고, 식감이 좋으며, 풀어짐이 적고 쫄깃쫄깃한 기능성 영양미가 제공된다.In addition, there is provided a nutritious, nutritious, nutritious and nutritious functional nutrition produced by the production method of the present invention.
본 발명의 기능성 영양미의 제조방법을 공정별로 자세히 설명한다.The manufacturing method of the functional nutritional taste of this invention is explained in full detail by process.
제1공정 볶음공정Roasting Process
현미, 찹쌀현미, 보리, 밀, 조, 수수, 율무의 곡류와 콩, 팥, 녹두의 두류를 각각 선별한 후, 곡립볶음기에서 100∼150℃의 온도로 각각의 원료를 1~6분간 탄화없이 볶는다.Select the grains of brown rice, glutinous brown rice, barley, wheat, crude, sorghum and yulmu, and the beans of beans, red beans, and mung beans, respectively, and carbonize each raw material at a temperature of 100-150 ℃ for 1-6 minutes in a grain roaster. Fry without.
제2공정 소금첨가 및 분쇄공정Salt Addition and Grinding Process
제1공정에서 볶은 곡류와 두류를 각각 분쇄기에 투입하고, 식미를 좋게하기 위하여, 0.4~0.6 중량% 의 소금을 첨가한 후, 100~120 메쉬 정도가 되도록 분쇄한다.The grains and soybeans roasted in the first step are put in a grinder, and 0.4 to 0.6% by weight of salt is added to improve the flavor, and then pulverized to about 100 to 120 mesh.
제3공정 혼합 및 교반 공정Third process mixing and stirring process
제2공정에서 분쇄한 각 재료를 표1과 같은 적정비율로 혼합기에 투입한다Each material ground in the second step is introduced into the mixer at the proper ratio as shown in Table 1.
표1. 곡류 및 두류의 적정 혼합 비율Table 1. Proper mixing ratio of cereals and beans
( 단위 : 중량 %)(Unit: weight%)
* 각 곡류 및 두류의 혼합비는 8~12 % 가감 가능* Mixing ratio of grains and beans is 8 ~ 12%
여기에 결착제로 3~8 중량% 이하의 글루텐과 고구마전분 및 검류를 첨가한다.As a binder, 3 to 8 wt% or less of gluten, sweet potato starch and gum are added.
여기에 기능적 용도별로 인삼가루, DHA 분말, 곤약 가루, 둥굴레 가루, 김가루, 미역가루, 다시마 가루, 키토산 분말, 홍화씨 가루 중에서 선택된 1종을 0.5~5 중량% 를 첨가한 다음 균일하게 혼합한다.For functional use, 0.5 to 5% by weight of one selected from ginseng powder, DHA powder, konjac powder, dongle powder, laver powder, seaweed powder, kelp powder, chitosan powder, and safflower seed powder is added and mixed uniformly.
제4공정 압출성형 공정4th process extrusion process
제3공정에서 얻은 혼합물에 수분함량 20∼30 중량% 가 되도록 물을 가해 교반한 다음, 압착형 단축 스크루 성형기에 시간당 100∼150kg을 투입한다.Water was added to the mixture obtained in the third step so as to have a water content of 20 to 30% by weight, followed by stirring. Then, 100 to 150 kg per hour was introduced into the compression-type single screw molding machine.
성형물의 결착력을 높이기 위해, 인버터를 장착한 구동축 스크루 회전 속도를 조절하여 내부의 압력과 온도를 3 단계로 높여가면서 압출한다.In order to increase the binding force of the molded product, by adjusting the drive shaft screw rotation speed equipped with an inverter is extruded while increasing the internal pressure and temperature in three stages.
1단계로 내경압 3∼4 atm, 온도 20∼40℃, 3~5 분간 압출한다.In 1 step, extrusion is carried out for 3 to 4 atm of internal pressure, 20 to 40 ° C for 3 to 5 minutes.
2단계로 내경압 5∼7 atm, 온도 50∼70℃, 3~5 분간 압출한다.Extrusion is carried out in two steps with an internal pressure of 5-7 atm, a temperature of 50-70 ° C., and 3-5 minutes.
3단계로 내경압 8∼12 atm, 온도 80∼90℃, 3~5 분간 압출한다.The extrusion is carried out in three steps with an internal pressure of 8 to 12 atm, a temperature of 80 to 90 ° C., and 3 to 5 minutes.
위 압출공정을 거친 후, 성형물의 결착력을 높이기 위해, 성형기 노즐의 구조를 테이퍼 형상으로 입구는 크게 하고 점차 작아져 출구는 성형모양으로 작게 하여 직선구간을 거쳐 토출시키면서, 회전속도가 1,600~1,800 rpm 인 절단칼로 절단하여 성형한다.After the above extrusion process, in order to increase the binding force of the molded product, the shape of the nozzle of the molding machine is tapered in shape, the inlet is gradually increased, and the outlet is reduced in the shape of molding, and the discharge speed is discharged through the straight section, and the rotational speed is 1,600 to 1,800 rpm. It cuts with a phosphorus cutting knife and shape | molars.
제5공정 증자 및 건조 공정5th process capital increase and drying process
최종 제조되는 기능성 영양미의 풀어짐을 막기 위해 스텐망 자동 컨베이어에서 180℃의 수증기로 1~2분간 가열한다.In order to prevent loosening of the final functional nutrients, the stainless steel automatic conveyor is heated with steam at 180 ° C. for 1-2 minutes.
성형물을 진공 건조기로 10~15℃에서 6시간 건조하여 수분 함량이 10~13 중량% 정도가 되도록 한다.The molded product is dried for 6 hours at 10 ~ 15 ℃ in a vacuum dryer to have a moisture content of about 10 to 13% by weight.
제6공정 도정공정6th process
저온 건조시킨 성형물을 마찰식 회전 연마기로 표면을 도정하여 기능성 영양미를 제조한다.The low temperature dried moldings are coated on a surface by a friction rotary grinder to produce functional nutrition.
이하 실시예를 통하여 본 발명을 더욱 자세히 설명하나, 실시예가 본 발명의 범위를 제한하는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to Examples, but the Examples do not limit the scope of the present invention.
<실시예1>Example 1
현미,찹쌀 현미, 보리, 콩, 조, 수수, 팥, 율무, 녹두, 밀을 선별하고 세척한 다음, 각각 30~300kg을 수득하였다.Brown rice, glutinous rice brown rice, barley, soybean, crude, sorghum, red beans, yulmu, green beans, wheat were selected and washed, and then 30 to 300 kg each was obtained.
각각의 원료를 100~150℃의 온도에서 1~6분간 탄화없이 볶았다.Each raw material was roasted without carbonization for 1 to 6 minutes at a temperature of 100 to 150 ° C.
각 원료를 분쇄기인 핀밀에 넣은 다음, 적정 맛을 내기 위하여 각각에 0.3~ 0.8kg의 식염을 첨가하고 100~120 메쉬 크기로 분쇄하였다.Each raw material was put into a pin mill, which is a grinder, and then 0.3 to 0.8 kg of salt was added to each of the mills to obtain a proper taste, and then ground to a size of 100 to 120 mesh.
각각 분쇄된 현미 30㎏, 찹쌀 현미 10㎏, 보리 20㎏, 콩 9㎏, 조 5㎏, 수수 5㎏, 팥 3㎏, 율무 5㎏, 녹두 3㎏, 밀 10㎏을 리본혼합기에 투입한 다음, 결착제로 글루텐 2.5kg, 고구마 전분 0.5㎏, 검류 0.1㎏과 영양제로 인삼가루 3kg을 첨가한 다음 균일하게 혼합하였다.30 kg of brown rice, 10 kg of glutinous rice, 10 kg of barley, 9 kg of barley, 5 kg of crude, 5 kg of sorghum, 5 kg of red beans, 3 kg of red beans, 5 kg of green beans, 3 kg of green beans, and 10 kg of wheat , 2.5 kg of gluten as a binder, 0.5 kg of sweet potato starch, 0.1 kg of gum and 3 kg of ginseng powder as a nutrient were added and then mixed uniformly.
이 혼합물에 25kg의 물을 가하여 교반하였다.25 kg of water was added to the mixture, followed by stirring.
결착력을 높이기 위해 압착형 단축 스크루 성형기를 이용하여 인버터를 장착한 구동축 회전 스크루의 회전속도를 조절하여 내부 압력과 온도를 3단계로 증가시키며 압출하였다.In order to increase the binding force, the extrusion was extruded by increasing the internal pressure and temperature in three stages by adjusting the rotational speed of the drive shaft rotating screw equipped with an inverter using a compression type single screw molding machine.
1차로 내경압 3~4 atm, 온도 20∼40℃, 3 분간 압출하고, 2차로 내경압 5∼7 atm, 온도 50∼70℃, 5 분간 압출하고, 3차로 내경압 8∼12 atm 온도 80∼90℃, 4 분간 압출하였다.Firstly, the inner diameter 3-4 atm, the temperature 20-40 ℃, extruded for 3 minutes, the second inner diameter 5-7 atm, the temperature 50-70 ℃, extruded for 5 minutes, the third inner diameter 8-12 atm temperature 80 It extruded for 4 minutes at -90 degreeC.
토출부 노즐의 구조는 테이퍼 형상으로 노즐의 입구는 크기 6.0 ×1.0 mm이고, 점차 작아져 출구의 크기가 5.0 ×0.8 mm로 작아진 직사각형 노즐을 통하여 토출시키면서, 회전속도가 1800 rpm 인 절단칼로 절단하여 성형하였다.The nozzle of the discharge part is tapered in shape, and the inlet of the nozzle is 6.0 × 1.0 mm in size, and is gradually reduced to discharge through a rectangular nozzle having a smaller outlet size of 5.0 × 0.8 mm, while cutting with a cutting knife having a rotation speed of 1800 rpm. And molded.
성형물을 스텐망 자동컨베이어에서 180℃ 수증기로 1 분간 가열하였다.The moldings were heated for 1 minute with 180 ° C. steam in a stainless steel auto conveyor.
얻어진 성형물을 진공건조기에서 15℃에서 6시간 건조하여 수분함량이 10 중량% 로 건조시켰다.The obtained molded product was dried at 15 ° C. for 6 hours in a vacuum dryer, and dried at 10% by weight of water.
건조된 성형물을 마찰식 회전연마기로 표면을 도정하여 인삼이 함유된 기능성 영양미를 제조하였다.Functional dried rice containing ginseng was prepared by coating the surface of the dried molding with a friction rotary grinder.
<실시예2>Example 2
영양성분으로 인삼가루 대신 곤약 가루 5kg을 사용한 것을 제외하고는 실시예 1과 동일하게 제조하였다.It was prepared in the same manner as in Example 1 except that 5kg of konjac powder was used instead of ginseng powder as a nutrient.
<실시예3>Example 3
영양성분으로 인삼가루 대신 DHA 분말 1kg을 사용한 것을 제외하고는 실시예 1과 동일하게 제조하였다.It was prepared in the same manner as in Example 1 except that 1kg of DHA powder was used instead of ginseng powder as a nutrient.
<실시예4>Example 4
상기 실시예 1내지 3에서 제조된 기능성 영양미의 맛, 풍미, 색, 조직감에 대한 관능검사를 실시하였다.Sensory tests were performed on taste, flavor, color, and texture of the functional nutritional agents prepared in Examples 1 to 3.
관능검사는 총 20명으로 하였고, 9점 평점법을 사용하여 실시하였으며, 하기표 2에 나타내었다.The sensory test was carried out using a total of 20 people, was carried out using a 9-point scoring method, shown in Table 2 below.
[표2] 본 발명에 의해 제조된 기능성 영양미의 관능검사표.[Table 2] Sensory test table of the functional nutrients produced by the present invention.
상기 표2의 결과로 볼 때, 본 발명의 제조방법에 따라 제조된 실시예1, 실시예2, 실시예3의 기능성 영양미가 종래의 기술로 제조된 영양미보다 맛이 좋고 풍미가 있으며 조직감이 좋음을 알 수 있다.As a result of Table 2, the functional nutritional flavors of Examples 1, 2, and 3 prepared according to the production method of the present invention are more tasty and flavorful than the conventional nutritional flavors. Good to know.
본 발명에 의해, 영양이 풍부하고 맛이 좋으며 쫄깃쫄깃한 식감을 주고 풀어짐이 거의 없으며, 기호성이 증대된 기능성 영양미와 그 제조방법이 제공된다According to the present invention, a nutritious, tasty, chewy texture is hardly released and a functional nutritional taste with increased palatability and a manufacturing method thereof are provided.
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| KR20030010062A (en) * | 2001-07-25 | 2003-02-05 | 유종훈 | The nutritive rice which is added with laver and scorched rice, and the producing method of thereof |
| KR100895002B1 (en) * | 2008-11-06 | 2009-04-24 | 주식회사 토홍 | Functional multi-nutrition rice and the making method thereof |
| CN101869246A (en) * | 2010-06-04 | 2010-10-27 | 上海普维健康食品有限公司 | DHA fortified rice and preparation method thereof |
| CN102652553A (en) * | 2012-04-23 | 2012-09-05 | 安徽劲宇食品有限公司 | Compound brown rice capable of maintaining beauty and keeping young |
| KR101420756B1 (en) * | 2014-04-10 | 2014-07-17 | 삼광 영농조합법인 | Method for manufacturing processed meld rice |
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| KR20020062101A (en) * | 2001-01-18 | 2002-07-25 | 김도영 | Ginseng and plun containing nutrition rice and manufacturing method |
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| KR950005177A (en) * | 1993-08-10 | 1995-03-20 | 구자연 | Manufacturing method of ginseng rice |
| KR960000057A (en) * | 1994-06-22 | 1996-01-25 | 황윤희 | Manufacturing method of artificial flavor containing fresh vinegar |
| KR19990064434A (en) * | 1999-02-05 | 1999-08-05 | 서동찬 | Treating method for preserving rice and rice thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20030010062A (en) * | 2001-07-25 | 2003-02-05 | 유종훈 | The nutritive rice which is added with laver and scorched rice, and the producing method of thereof |
| KR100895002B1 (en) * | 2008-11-06 | 2009-04-24 | 주식회사 토홍 | Functional multi-nutrition rice and the making method thereof |
| CN101869246A (en) * | 2010-06-04 | 2010-10-27 | 上海普维健康食品有限公司 | DHA fortified rice and preparation method thereof |
| CN101869246B (en) * | 2010-06-04 | 2013-02-13 | 上海普维健康食品有限公司 | DHA fortified rice and preparation method thereof |
| CN102652553A (en) * | 2012-04-23 | 2012-09-05 | 安徽劲宇食品有限公司 | Compound brown rice capable of maintaining beauty and keeping young |
| KR101420756B1 (en) * | 2014-04-10 | 2014-07-17 | 삼광 영농조합법인 | Method for manufacturing processed meld rice |
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