KR20040003746A - Method for producing artificial rice - Google Patents
Method for producing artificial rice Download PDFInfo
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- KR20040003746A KR20040003746A KR1020020038524A KR20020038524A KR20040003746A KR 20040003746 A KR20040003746 A KR 20040003746A KR 1020020038524 A KR1020020038524 A KR 1020020038524A KR 20020038524 A KR20020038524 A KR 20020038524A KR 20040003746 A KR20040003746 A KR 20040003746A
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- A—HUMAN NECESSITIES
- A46—BRUSHWARE
- A46B—BRUSHES
- A46B9/00—Arrangements of the bristles in the brush body
- A46B9/02—Position or arrangement of bristles in relation to surface of the brush body, e.g. inclined, in rows, in groups
- A46B9/04—Arranged like in or for toothbrushes
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- A—HUMAN NECESSITIES
- A46—BRUSHWARE
- A46B—BRUSHES
- A46B7/00—Bristle carriers arranged in the brush body
- A46B7/06—Bristle carriers arranged in the brush body movably during use, i.e. the normal brushing action causing movement
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- A—HUMAN NECESSITIES
- A46—BRUSHWARE
- A46B—BRUSHES
- A46B2200/00—Brushes characterized by their functions, uses or applications
- A46B2200/10—For human or animal care
- A46B2200/1066—Toothbrush for cleaning the teeth or dentures
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Abstract
Description
본 발명은 인조미 제조 방법에 관한 것으로, 특히 곡류 및 두류를 비롯한 여러 잡곡류들을 분쇄하여 혼합한 다음, 일반미와 동일한 형상으로 성형하는 인조미 제조 방법에 관한 것이다.The present invention relates to a method for manufacturing artificial rice, and more particularly, to a method for manufacturing artificial rice, which is obtained by pulverizing and mixing various grains including cereals and legumes, and then forming the same shape as general rice.
예로부터 쌀밥에 부족한 필수 아미노산, 비타민, 무기질 및 식이섬유 등의 영양성분을 보충하기 위하여 쌀에 잡곡류 및 두류를 혼합하여 취반한 혼식이 많이 섭취되어 왔다. 즉, 혼식은 쌀밥만을 취식할 때 발생할 수 있는 영양결핍 또는 성인병을 예방하는 기능을 하는 것이다. 그러나 혼식을 위하여 쌀에 곡류 및 두류를 혼합하여 취반시 쌀의 취반속도와 각종 곡류 및 두류의 취반속도가 상이하기 때문에 조리시 일정 재료를 불린 다음 취반하는 불편함이 있으며, 취식시 쌀밥에 첨가된 콩 및 잡곡류의 이질감으로 인해 혼식을 기피하는 등 여러 문제점이 있다.In order to supplement nutrients such as essential amino acids, vitamins, minerals and dietary fiber lacking in rice from the old, a lot of mixed foods have been ingested by mixing grains and soybeans in rice. In other words, the mixture is to prevent malnutrition or adult diseases that can occur when eating only rice. However, the mixing speed of rice when mixing with cereals and bean curds in rice for mixing, and the speed of cooking of various grains and legumes is different, so it is inconvenient to cook after mixing certain ingredients during cooking. Due to the heterogeneity of beans and grains, there are a number of problems, such as avoiding mixing.
상기의 문제점을 해결하기 위하여, 종래에는 쌀에 잡곡류를 혼합하여 분쇄한 다음, 혼합곡 분말에 물을 가하고 국수반죽과 비슷한 판상으로 면대를 형성하여 표면에 쌀 형상의 구멍이 뚫린 로우러식 성형기에 통과시켜 압맥정도의 크기로 입자화시키거나 재립기를 사용하여 입자화시켜 인조미를 제조하는 방법이 사용되어 왔다.In order to solve the above problems, conventionally mixed and crushed grains in rice, and then added water to the mixed grain powder to form a cotton pad in the form of a plate similar to noodles dough passed through a roller-type molding machine with a rice-shaped hole on the surface It has been used to produce the artificial flavor by granulating the granules to the size of the compaction or granulation using a granulator.
이러한 종래의 제조방법에 의해 제조된 인조미는 인조미의 원료인 잡곡 구성성분의 향미를 보유하며 영양의 균형을 다소 제공할 수 있으나, 잡곡의 적정한 성형온도 및 인조미의 수분함량을 고려하지 않고 제조되므로 취반후 조직감이 쌀밥에 비해 불량하며, 잡곡이 지닌 어두운 색상으로 인해 기호도가 떨어지며, 제조된 인공미의 형상이 쌀 모양과는 다소 상이하여 취식시 맛이 쌀밥보다 떨어져 널리 이용되지 않는 문제점이 있다.The artificial rice prepared by the conventional manufacturing method retains the flavor of the grain component, which is the raw material of the artificial rice, and may provide some nutritional balance, but is prepared without considering the proper molding temperature of the grain and the moisture content of the artificial rice. After texture is poor compared to rice, the palatability is reduced due to the dark color of the grain, the shape of the artificial rice is slightly different from the shape of the rice has a problem that the taste is not widely used apart from the rice when eaten.
본 발명은 상기 종래 인공미가 가지는 문제점을 해결하여 조직감이 우수하고, 다양한 색상에 따른 기호도가 좋으며, 쌀과 동일한 형상으로 성형하여 쌀밥과 동일한 식감을 느낄 수 있는 인공미 제조 방법을 제공함에 목적이 있다.The present invention is to solve the problems of the conventional artificial beauty is excellent in texture, has a good taste according to a variety of colors, it is an object to provide an artificial rice manufacturing method that can feel the same texture as rice by molding in the same shape as rice.
상기 목적을 달성하기 위한 본 발명의 인공미 제조 방법은 곡류 및 두류를 분쇄하는 분쇄공정, 상기 분쇄된 곡류 및 두류에 결착제 및 천연색소를 가하여 혼합하는 혼합공정, 상기 혼합공정에서 생성된 혼합물 및 물을 압출 성형기에 투입한 후 압출성형하는 성형공정, 상기 성형공정에서 생성된 성형물을 건조하는 건조공정, 상기 건조된 성형물을 도정하는 도정공정을 포함한다.The artificial rice production method of the present invention for achieving the above object is a grinding step of grinding grains and legumes, a mixing step of adding a binder and natural pigment to the ground grains and legumes and mixing, the mixture and water produced in the mixing step After the injection into the extrusion molding machine comprises a molding step for extrusion molding, a drying step for drying the molded product produced in the molding step, a milling step for milling the dried molding.
도 1은 본 발명의 인조미 제조 과정을 나타낸 공정도이다.1 is a process chart showing the artificial seaweed manufacturing process of the present invention.
이하, 본 발명의 인조미 제조 방법을 상세히 설명한다.Hereinafter, the method of manufacturing artificial flavor of the present invention will be described in detail.
도 1은 본 발명의 인조미 제조 공정도이다.1 is a manufacturing process diagram of artificial flavor of the present invention.
본 발명의 인조미 제조 방법은, 도 1에 도시된 바와 같이 곡류 및 두류를 70메쉬 이하 크기로 분쇄하는 분쇄공정, 상기 분쇄된 곡류 및 두류에 결착제 및 천연색소를 첨가하여 혼합하는 혼합공정, 상기 혼합공정에서 생성된 혼합물 70 내지 80중량% 및 물 20 내지 30중량%를 압출 성형기에 투입한 후 50 내지 60℃의 성형온도에서 압출하면서 회전칼로 압출물을 절단하여 성형하는 성형공정, 상기 성형공정에서 생성된 성형물을 건조하는 건조공정, 상기 건조된 성형물을 도정기로 도정하는 도정공정을 포함한다.Artificial artificial method of the present invention, as shown in Figure 1, the grinding step of grinding grains and legumes to a size of less than 70 mesh, the mixing step of adding a binder and a natural pigment to the pulverized grains and legumes, mixing, 70 to 80% by weight of the mixture produced in the mixing process and 20 to 30% by weight of water is added to the extrusion molding machine and the extrusion process is formed by cutting the extrudate with a rotary knife while extruding at a molding temperature of 50 to 60 ℃, the molding process Drying process for drying the molded product produced in the, and a milling process for turning the dried molded product into a potter.
상기 분쇄공정에서 곡류는 현미, 참쌀, 보리, 밀, 조, 수수 등의 잡곡을 사용하고, 두류는 콩, 팥 등을 사용한다. 분쇄기는 주로 핀밀(pin mill)을 사용하여 상기 곡류 및 두류를 70메쉬 이하로 분쇄하여 분말로 만든다.In the crushing process, grains are used as cereals such as brown rice, rice, barley, wheat, crude, sorghum, and soybeans such as beans and red beans. The grinder mainly uses a pin mill to grind the grains and legumes up to 70 mesh or less into powder.
상기 혼합공정에서 상기 곡류 및 두류 분말의 혼합비는 인조미의 영양가 및 영양균형을 위하여 60중량% 이하의 현미, 10중량% 이하의 찹쌀, 50중량% 이하의 보리, 30중량% 이하의 밀, 5중량% 이하의 조, 5중량% 이하의 수수, 30중량% 이하의 콩 및 10중량% 이하의 팥을 총 배합비가 100중량%가 되도록 배합비율을 달리하여 혼합하는 것이 바람직하다.In the mixing step, the mixing ratio of the grains and legume powder is 60% by weight or less brown rice, 10% by weight glutinous rice, 50% by weight barley, 30% by weight wheat, 5 weight by weight for the nutritional value and nutritional balance of artificial rice. It is preferable to mix the blending ratio in an amount of up to 5% by weight of sorghum, up to 5% by weight of sorghum, up to 30% by weight of beans, and up to 10% by weight of red beans so that the total mixing ratio is 100% by weight.
그리고, 상기 결착제는 상기 분쇄된 곡류 및 두류 분말의 결착력을 높여 쌀밥과 동일한 식감을 부여하기 위한 것으로, 상기 곡류 및 두류 분말 100중량%에 대하여 옥수수전분, 감자전분 또는 타피오카 전분을 단독 또는 혼합한 분말 10중량% 이하, 활성 글루텐(vital gluten) 9중량% 이하 및 검(gum)류 1중량% 이하를 사용하는 것이 바람직하다. 상기 검(gum)류는 카라기나(carrageenan), 한천(agar), 알기산(alginate), 구아(guar)검, 아라비아 검(gum aravic), 로커스트빈(rocust bean)검, 잔탁(xathan)검, 펙틴(pectin) 또는 카르복시메틸 셀룰로오즈(carboxymethyl cellulose , 'CMC'로 약칭함)등을 사용한다.In addition, the binder is to increase the binding power of the pulverized grain and legume powder to give the same texture as rice, corn starch, potato starch or tapioca starch alone or mixed with respect to 100% by weight of the grain and legume powder It is preferred to use up to 10% by weight of powder, up to 9% by weight of active gluten and up to 1% by weight of gums. The gums are carrageenan, agar, alginate, guar gum, gum aravic, rocust bean gum, xanthan gum. , Pectin or carboxymethyl cellulose (abbreviated as 'CMC') is used.
또, 상기 곡류 및 두류 분말이 지닌 다소 어두운 색상을 개선하고 색상을 다양화하여 기호도를 높이기 위하여 적색계, 황색계, 녹색계, 청색계, 자색계 또는 갈색계 등의 천연색소를 단독 또는 혼합하여 상기 곡류 및 두류 분말 100중량%에 대하여 0.01 내지 0.3중량% 첨가하는 것이 바람직하다.In addition, in order to improve the somewhat dark color of the grains and legumes powder and to diversify the color to increase the degree of preference, natural pigments such as red, yellow, green, blue, purple, or brown are used alone or mixed. It is preferable to add 0.01 to 0.3 weight% with respect to 100 weight% of cereals and legume powder.
또, 기능에 따라 칼슘 및 기타 영양소를 상기 곡류 및 두류 분말에 첨가할 수 있다.In addition, depending on the function, calcium and other nutrients can be added to the grains and beans powder.
상기 성형공정에서는 상기 혼합공정에서 생성된 혼합물 70 내지 80중량% 및 물 20 내지 30중량%를 압출 성형기에 투입하여 압출한다. 이는 첨가되는 물이 20중량% 미만이면 곡류 및 두류 분말의 결착이 제대로 일어나지 않고, 30중량%를 초과하면 압출 성형후 건조시간이 길어지고, 건조 후 결착력이 오히려 떨어진다. 이때 압출성형기를 사용하여 320 내지 380g/min의 투입속도 및 200 내지 300rpm의 스크류 회전속도하에서, 성형시 성형물의 팽화를 억제하기 위하여 성형온도를 50 내지 60℃로 유지하여 압출성형하는 것이 바람직하다. 이는 성형온도가 50℃이하면 성형물의 살균력이 떨어지고, 60℃를 초과하면 성형물의 영양이 파괴될 우려가 있기 때문이기도 하다. 또, 압출기의 토출구에는 5 x 0.8mm의 토출구멍(die hole)을 사용하여 500 내지 1800rpm의 절단감 회전속도로 회전칼날과 토출구의 간격을 0.05 내지 0.5mm로 유지하여 쌀알형태로 성형하는 것이 바람직하다.In the molding process, 70 to 80% by weight of the mixture produced in the mixing process and 20 to 30% by weight of water are introduced into an extrusion molding machine and extruded. When the added water is less than 20% by weight, the grains and the bean powder may not be properly bound. If the amount is more than 30% by weight, the drying time after extrusion is long, and the binding strength after drying is rather low. At this time, it is preferable to use an extrusion molding machine at an injection speed of 320 to 380 g / min and a screw rotation speed of 200 to 300 rpm to maintain the molding temperature at 50 to 60 ° C. in order to suppress swelling of the molding during molding. This is because if the molding temperature is less than 50 ℃, the sterilizing power of the molded product is lowered, and if it exceeds 60 ℃, the nutrition of the molded product may be destroyed. In addition, it is preferable to use a 5 x 0.8 mm die hole at the discharge port of the extruder to form a grain of rice by maintaining the gap between the rotary blade and the discharge port at 0.05 to 0.5 mm at a cutting speed rotation speed of 500 to 1800 rpm. Do.
상기 건조공정에서 상기 성형공정으로부터 생성된 성형물의 건조 수분함량이 9 내지 12중량%가 되도록 상기 성형물을 자연건조시키거나 열풍건조시켜 인조미를 제조한다. 상기 수분함량은 취식시 쌀밥과 동일한 식감을 부여하여 맛과 조직감에서 우수한 인조미를 제공할 수 있는 수분함량이다. 상기 수분함량을 만족하는 건조조건은 상기 성형물을 20 내지 30℃에서 5 내지 12시간 건조하는 것이 바람직하다.In the drying process, the molded product is naturally dried or hot-air-dried to prepare artificial rice so that the dry moisture content of the molding product produced from the molding process is 9 to 12% by weight. The moisture content is a moisture content that can provide the same texture in the taste and texture by giving the same texture as the rice when eating. In the drying condition that satisfies the moisture content, the molded product is preferably dried at 20 to 30 ° C. for 5 to 12 hours.
상기 도정공정은 건조된 인조미의 표면을 부드럽게 하여 취반시 쌀밥과 동일한 식감을 느낄 수 있도록 하기위한 것으로 도정기를 사용하여 1 내지 3분간 도정한다.The milling process is intended to soften the surface of the dried artificial seasoning to feel the same texture as rice when cooked and incubated for 1 to 3 minutes using a milling machine.
이하, 실시예를 통하여 본 발명의 인조미 제조 방법을 상세히 설명한다. 그러나, 이들 실시예는 본 발명의 예시일 뿐, 본 발명이 이에 한정되는 것은 아니다.Hereinafter, the manufacturing method of artificial flavor of the present invention will be described in detail with reference to Examples. However, these examples are merely illustrative of the present invention, the present invention is not limited thereto.
[실시예 1]Example 1
1) 현미, 찹쌀, 보리, 밀, 조, 수수, 콩 및 팥을 선별하여 핀밀(pin mill)을 사용하여 70메쉬 이하로 분쇄하여 분말로 만들었다.1) Brown rice, glutinous rice, barley, wheat, crude, sorghum, soybeans and red beans were selected and pulverized to 70 mesh or less using a pin mill to make powder.
2) 상기 분쇄된 현미 30중량%, 찹쌀 10중량%, 보리 20중량%, 밀 20중량%, 조 5중량%, 수수 5중량%, 콩 7중량% 및 팥 3중량% 의 배합비로 혼합한 다음, 상기 곡류 및 두류 분말 100중량%에 대하여 옥수수전분 8중량%, 활성 글루텐 5중량% 및 CMC 1중량%를 가하고, 호바트 믹서기(Hovart mixer)를 사용하여 4분간 교반하였다.2) 30% by weight of brown rice, 10% by weight of glutinous rice, 20% by weight of barley, 20% by weight of wheat, 5% by weight of crude, 5% by weight of sorghum, 7% by weight of beans and 3% by weight of red beans To 100% by weight of the grains and legume powder, 8% by weight of corn starch, 5% by weight of active gluten and 1% by weight of CMC were added, and the mixture was stirred for 4 minutes using a Hobart mixer.
3) 상기 혼합물 75중량% 및 물 25중량%를 쌍축압출기 (FESTINA FX40, 남성사, 대한민국)에 350g/min의 투입속도로 투입시키고, 250rpm의 스크류 회전속도 및55℃의 배럴 온도하에서 5 x 0.8mm의 직사각형 토출구멍으로 압출을 시키면서, 1800rpm 회전속도의 회전칼을 사용하여 압출물을 절단하였다. 이때 회전칼날과 토출구의 간격을 0.05mm로 유지하여 성형하였다.3) 75% by weight of the mixture and 25% by weight of water were introduced into a twin screw extruder (FESTINA FX40, Male, Korea) at a feed rate of 350 g / min, and a screw speed of 250 rpm and a barrel temperature of 55 ° C. were 5 × 0.8. The extrudate was cut | disconnected using the rotary knife of 1800 rpm rotational speed, making extrusion into a rectangular discharge hole of mm. At this time, the gap between the rotary blade and the discharge port was maintained at 0.05 mm and molded.
4) 상기 성형물을 약 25℃의 건조기에서 성형물을 12시간 건조시킨 다음, 도정기(Sataske mill)를 사용하여 약 2분간 도정하여 인조미를 제조하였다.4) The molded product was dried in a dryer at about 25 ° C. for 12 hours, and then coated with a milling machine for about 2 minutes to prepare artificial rice.
[실시예 2]Example 2
실시예 1과 동일한 방법으로 하되, 상기 곡류 및 두류 분말에 통상적으로 사용되는 적색계, 황색계, 녹색계, 청색계, 자색계 및 갈색계의 천연색소를 미량 첨가하여 인조미를 제조하였다.In the same manner as in Example 1, artificial flavors were prepared by adding a small amount of natural pigments of red, yellow, green, blue, purple and brown colors which are commonly used in the grains and beans powder.
[비교예 1]Comparative Example 1
쌀 및 현미, 찹쌀, 보리, 밀, 조, 수수, 콩 및 팥을 혼합하여 분쇄한 다음, 분쇄된 곡류 및 두류 분말 75중량%에 물 25중량%를 첨가하고 반죽하여 국수반죽과 비슷한 판상으로 면대를 형성한 다음, 표면에 쌀 형상의 구멍이 뚫린 로우러식 성형기에 통과시킨 후, 12시간 건조하여 압맥정도의 크기의 인조미를 제조하였다.Rice and brown rice, glutinous rice, barley, wheat, crude, sorghum, soybean, and red beans are mixed and crushed. Then, 75% by weight of crushed grains and soybean powder is added to 25% by weight of water and kneaded to make noodles similar to noodles dough After forming, and passed through a roller-type molding machine having a rice-shaped hole on the surface, it was dried for 12 hours to prepare artificial rice of the size of the rolling.
[실험예 1]Experimental Example 1
상기 실시예 1 내지 실시예 2에서 제조된 인조미를 통상적인 취반방법을 사용하여 취반한 다음, 외관, 향, 조직감, 맛 및 종합적 기호도에 대하여 관능검사를 실시하였다. 관능검사는 총 30명의 인원으로 9점평점법을 사용하여 실시하였으며, 일반미의 경우와 비교한 결과를 아래 표 1에 나타내었다.The artificial rice prepared in Examples 1 to 2 was cooked using a conventional cooking method, and then the sensory test was performed on the appearance, aroma, texture, taste, and overall acceptability. The sensory test was carried out using a 9-point scoring method with a total of 30 people, and the results compared with the case of general beauty are shown in Table 1 below.
상기 표 1에 보이는 바와 같이 본 발명의 제조방법에 따라 제조된 인조미는비교예 1의 인조미에 비하여 취식시 외관, 향, 조직감이 우수함은 물론, 맛이 향상되어 종합적 기호도에서 우수한 것으로 나타났다.As shown in Table 1, the artificial flavor prepared according to the manufacturing method of the present invention was superior in appearance, aroma, texture, and taste was improved as compared to the artificial flavor of Comparative Example 1.
인조미의 압축성형 온도를 변화시켜 다음과 같이 실시하였다.The compression molding temperature of artificial rice was changed as follows.
[실시예 3]Example 3
실시예 1과 동일한 방법으로 하되, 압축성형기의 배럴온도를 40 내지 50℃로 유지하며 상기 곡류 및 두류분말의 반죽혼합물을 성형하여 인조미를 제조하였다.In the same manner as in Example 1, while maintaining the barrel temperature of the compression molding machine at 40 to 50 ℃ to form a dough mixture of the grain and legume powder dough was prepared.
[실시예 4]Example 4
실시예 1과 동일한 방법으로 하되, 압축성형기의 배럴온도를 60 내지 70℃로 유지하며 상기 곡류 및 두류분말의 반죽혼합물을 성형하여 인조미를 제조하였다.In the same manner as in Example 1, while maintaining the barrel temperature of the compression molding machine at 60 to 70 ℃ to prepare a artificial mixture by molding the dough mixture of the grains and legume powder.
[실험예 2]Experimental Example 2
상기 실시예 1, 실시예 3 내지 실시예 4에서 제조된 인조미의 관능검사를 실시하였다. 관능검사는 실험예 1과 동일한 방법으로 총 30명의 인원으로 9점평점법의 관능검사를 사용하여 실시하였으며, 그 결과를 아래 표 2에 나타내었다.The sensory test of the artificial rice prepared in Example 1, Examples 3 to 4 was carried out. The sensory test was carried out using a sensory test of the nine-point scoring method in a total of 30 people in the same manner as Experimental Example 1, the results are shown in Table 2 below.
상기 표 2에 보이는 바와 같이 본 발명의 제조방법에 따라 제조된 인조미는실시예 1의 50 내지 60℃의 성형온도에서 제조된 인조미가 다른 성형온도 구간에서 제조된 인조미보다 취식시 쌀밥의 외관, 향, 조직감, 맛 등에서 우수한 것으로 나타났다.As shown in Table 2, the artificial rice prepared according to the manufacturing method of the present invention, the artificial rice prepared at a molding temperature of 50 to 60 ℃ of Example 1 appearance, aroma of rice when cooked than the artificial rice prepared in other molding temperature section It was found to be excellent in texture, taste, etc.
인조미의 건조 시간을 변화시켜 다음과 같이 실시하였다.The drying time of artificial rice was changed and it was performed as follows.
[실시예 5]Example 5
상기 실시예 1과 동일한 방법으로 하되, 압출 성형기를 사용하여 성형된 성형물을 약 25℃의 건조기에서 성형물을 약 20시간 건조시켜 인조미를 제조하였다.In the same manner as in Example 1, the molded article was manufactured by using an extrusion molding machine to dry the molded article for about 20 hours in a dryer of about 25 ℃ to prepare an artificial rice.
[실시예 6]Example 6
상기 실시예 1과 동일한 방법으로 하되, 압출 성형기를 사용하여 성형된 성형물을 약 25℃의 건조기에서 성형물을 약 15시간 건조시켜 인조미를 제조하였다.In the same manner as in Example 1, the molded product was dried by using an extrusion molding machine in a dryer at about 25 ℃ for about 15 hours to prepare artificial rice.
[실시예 7]Example 7
상기 실시예 1과 동일한 방법으로 하되, 압출 성형기를 사용하여 성형된 성형물을 약 25℃의 건조기에서 성형물을 약 5시간 건조시켜 인조미를 제조하였다.In the same manner as in Example 1, the molded product was dried using an extrusion molding machine in a dryer of about 25 ℃ for about 5 hours to prepare artificial flavor.
[실험예 3]Experimental Example 3
상기 실시예 1, 실시예 5 내지 실시예 7에서 제조된 인조미의 관능검사를 실시하였다. 관능검사는 실험예 1과 동일한 방법으로 총 30명의 인원으로 9점평점법의 관능검사를 사용하여 실시하였으며, 그 결과를 아래 표 3에 나타내었다.The sensory test of the artificial flavor prepared in Example 1, Example 5 to Example 7 was carried out. The sensory test was carried out using a sensory test of the nine-point scoring method in a total of 30 people in the same way as Experimental Example 1, the results are shown in Table 3 below.
상기 표 3에 보이는 바와 같이 본 발명의 제조방법에 따라 제조된 인조미는 실시예 1 및 실시예 7의 5 내지 12시간 건조(건조 수분함량이 9 내지 13중량%)된 인조미가 다른 시간 건조된 인조미보다 취식시 쌀밥의 외관, 향, 조직감, 맛 등에서 우수한 것으로 나타났다.As shown in Table 3, the artificial rice prepared according to the manufacturing method of the present invention is dried artificial seaweed dried for 5 to 12 hours (dry moisture content of 9 to 13% by weight) of Examples 1 and 7 another time When eating more rice, the appearance, aroma, texture, taste, etc. were excellent.
본 발명에 따라 제조된 인조미는 현미, 참쌀, 보리, 밀, 조, 수수, 콩, 팥 등의 곡류 및 두류를 사용하여 제조되므로 잡곡의 풍부한 영양 및 영양 균형을 제공하는 동시에 종래 인조미에서 느낄 수 없었던 쌀밥의 식감과 동일한 식감을 부여하며, 또한 다양한 색상을 나타낼 수 있어 기호도을 좋게 하는 효과가 있다.The artificial rice prepared according to the present invention is prepared using grains and soybeans such as brown rice, red rice, barley, wheat, crude, sorghum, soybean, red beans, etc. It gives the same texture as the texture of the rice, it can also represent a variety of colors has the effect of improving the taste.
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Cited By (3)
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WO2009125281A2 (en) * | 2008-04-11 | 2009-10-15 | Universidad De Santiago De Chile | A process for obtaining reconfigured rice from rice by-products used as raw materials, and reconfigured rice resulting from said process |
KR20150041534A (en) * | 2013-10-08 | 2015-04-16 | 주식회사 강남식품 | Reformed rice comprising powder of Moringa and mothod for preparing the same |
KR20220074025A (en) | 2020-11-27 | 2022-06-03 | 김민희 | Artificial rice having high-nutritional value with low-sugar and manufacturing method thereof |
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KR100245566B1 (en) * | 1997-11-18 | 2000-03-02 | 오경환 | Method of manufacturing synthetic rice |
KR100268570B1 (en) * | 1994-05-20 | 2000-11-01 | 강석기 | Method for preparing synthetic rice including mugwort extract |
KR20020035364A (en) * | 2000-11-06 | 2002-05-11 | 최태규 | Method for producing rice-shaped grain containing nutritive substance by using twin screw extruder |
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KR940004885A (en) * | 1992-08-24 | 1994-03-16 | 이돈신 | Evenly radiated traveling wave aerial |
KR950030843A (en) * | 1994-05-20 | 1995-12-18 | 구자연 | Manufacturing method of mugwort seasoning |
KR100268570B1 (en) * | 1994-05-20 | 2000-11-01 | 강석기 | Method for preparing synthetic rice including mugwort extract |
KR100245566B1 (en) * | 1997-11-18 | 2000-03-02 | 오경환 | Method of manufacturing synthetic rice |
KR20020035364A (en) * | 2000-11-06 | 2002-05-11 | 최태규 | Method for producing rice-shaped grain containing nutritive substance by using twin screw extruder |
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Publication number | Priority date | Publication date | Assignee | Title |
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WO2009125281A2 (en) * | 2008-04-11 | 2009-10-15 | Universidad De Santiago De Chile | A process for obtaining reconfigured rice from rice by-products used as raw materials, and reconfigured rice resulting from said process |
WO2009125281A3 (en) * | 2008-04-11 | 2010-04-15 | Universidad De Santiago De Chile | A process for obtaining reconfigured rice from rice by-products used as raw materials, and reconfigured rice resulting from said process |
KR20150041534A (en) * | 2013-10-08 | 2015-04-16 | 주식회사 강남식품 | Reformed rice comprising powder of Moringa and mothod for preparing the same |
KR20220074025A (en) | 2020-11-27 | 2022-06-03 | 김민희 | Artificial rice having high-nutritional value with low-sugar and manufacturing method thereof |
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