KR20180063655A - Processed food using steamed rice and method of manufacturing thereof - Google Patents

Abstract

The present invention relates to a processed food using rice flour, which is free of gluten and can be eaten as a single food like a snack, and a process for producing the same. The present invention relates to: (a) (B) selecting and roasting foreign matters of the rice flour prepared in step (a), (c) cooling the rice roasted in step (b), (d) (E) baking the rice flour coated in step (d) in an oven, (f) baking the dried rice in the oven, And mixing the rice flour baked in step (e) with potatoes, dried fruits and nuts to provide a composition having excellent texture and being susceptible to gluten.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a processed food using steamed rice,

The present invention relates to a processed food using rice flour and a method for producing the same, and more particularly, to a processed food using rice flour, which is free of gluten and can be eaten as a single food like snack, and a method for producing the processed food.

Recently, functional rice added with health food has been introduced to the market due to diversification of consumers' preferences for rice and high quality of eating habits, attracting high interest of consumers, and even though the price is somewhat higher than the decrease in rice consumption, Demand for premium rice is increasing day by day.

In the National Nutrition Survey, the rate of mornings is increasing, especially among young people and workers. As the diet westernized, the carbohydrate consumption of cereal consumed less and the carbohydrate intake decreased. Instead, the fat intake increased and the fat energy ratio doubled over a decade. Recently, there has been a lot of research related to morning substitution because of increased interest in health and functionality.

In addition to the above-mentioned morning substitute studies, research on various foods using rice has also been actively conducted. Examples of foods using such rice include confectionery, cookies, rice cakes, liquor, drinks, and the like.

There are various kinds of rice depending on its kind, among which rice rice is 80 ~ 85% and it is harvested with inexperienced rice, steamed in a cauldron by steam, dried in the sun, and transformed into brown rice so as to reduce nutrient loss. It is one of the palatable traditional rice processing products that we ate and enjoyed as a snack.

Also, as a processed food of cereals, for example, cereal products are manufactured and distributed in various forms such as cereals. These cereal products are mainly used for meal replacement, diet food, and children's snack. The cereal used in this way has no taste when it is made only of grain and improves the texture by coating or mixing the sugar. However, there is a problem that the sugar can not be used as a health food if it contains a lot of sugar and mixed additives.

One example of the technology using such rice flour rice is described in the following documents 1 to 3.

For example, the following Patent Document 1 discloses a method for producing rice seedlings which comprises immersing in water for 12 hours or more and 72 hours in rice soaked in rice paddy harvested at 85% in rice paddy, removing water after removing the soaked rice paddy, Drying the cooked wheat flour at a moisture content of 8 to 15%; subjecting the dried rice flour to a low-pressure purge at a pressure of 5.5 to 6.5 kg with a puffering machine; And mixing the rice with 18% syrup of sugar content and coating with sugar in a coater to form a cereal chocolate bar.

Also, in Patent Document 2, 20-30 parts by weight of purified water is added to 100 parts by weight of rice paddy rice or rice paddy rice is immersed in purified water for 1 to 3 hours, followed by drying at 20 to 30 ° C for 10 to 20 hours, Roasting for 1 to 5 minutes at a temperature of 600 to 800 W and microwave treatment at 600 to 800 W for 1 to 3 minutes.

In addition, Patent Document 3 discloses a method for preparing a rice paddy rice which comprises preparing rice paddies after harvesting 70 to 85% of the rice paddy rice, harvesting the rice paddies for 10 to 24 hours and dehydrating the rice paddies, Drying the rice so that the water content is 10 to 15% after steamed for 90 to 120 minutes with steam, and shaping the dried rice to a whiteness ratio of 90 to 99% using a cleaner. Method is disclosed.

Korean Published Patent Application No. 2015-0112323 (published Oct. 10, 2015) Korean Registered Patent No. 10-0832305 (registered on May 20, 2008) Korean Registered Patent No. 10-0579755 (Registered on May 5, 2006)

However, in the conventional techniques as described above, wheat, rye, barley, oats and the like are used to contain gluten, which causes a problem that the gluten does not fit the constitution.

In addition, in the above conventional techniques, the texture is inadequate and poured into milk or yogurt, so that it is difficult to eat it as a single food such as a snack.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a processed food using glutinous rice which has a mouthfeel that is easy to chew, and a method for producing the processed food.

Another object of the present invention is to provide a processed food using rice flour rice which can be taken as a single food such as a snack and can be conveniently administered, and a method for producing the processed food.

In order to accomplish the above object, the present invention provides a method for producing processed foods using rice flour rice, comprising the steps of: (a) preparing rice flour with a moisture content of 7 to 11% after harvesting, dipping, (C) cooling the rice flour roasted in the step (b); (d) cooling the rice flour cooled in the step (c) (E) baking the rice flour applied in step (d) in an oven, (f) baking the rice flour roasted in step (e) in a vegetable oil syrup in a ribbon blender, , Dried fruits, and nuts.

In the method of manufacturing processed food using rice flour according to the present invention, the roasting in the step (b) is performed in a hot air roaster at a temperature of 200 to 260 ° C, and the cooling in the step (c) For 40 to 60 seconds to a temperature range of 40 to 45 DEG C, followed by natural cooling.

In the method for producing processed foods using rice flour according to the present invention, the vegetable oil may be at least one selected from the group consisting of sunflower oil, canola oil, palm oil, palm oil, Candy palm juice, maple syrup, agave syrup, fruit concentrate, oligosaccharide, salt, dextrin and a synthetic flavoring agent.

In the method for producing processed foods using rice flour according to the present invention, in the step (e), the baking is carried out at an oven temperature of 90 to 180 ° C for 9 to 14 minutes, followed by a cold air of 8 to 15 ° C And cooled to a product temperature of 25 占 폚 or lower.

In order to attain the above object, the processed food using the rice flour according to the present invention is characterized in that it is manufactured by the above-described method for producing a processed food using rice flour.

As described above, according to the processed food using the rice flour rice according to the present invention and the method for producing the rice flour according to the present invention, unlike the conventional glinol containing gluten, the rice flour is used to prevent the gluten from being contained, After being expanded by hot air to make a comfortable texture, it is baked in an oven after coating with liquid syrup containing saccharide, so that it is possible to obtain an effect that the food is excellent and a user who is sensitive to gluten can take it freely.

According to the processed food using the rice ash rice according to the present invention and the manufacturing method thereof, unlike the conventional granola poured into milk or yogurt, it is not poured into liquid foods such as milk or yogurt, So that the effect of being convenient and easy to take is obtained.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram for explaining a process for producing processed foods using rice flour according to the present invention; FIG.

These and other objects and novel features of the present invention will become more apparent from the description of the present specification and the accompanying drawings.

Rice rice is originated from ancient India. It is a little rice which is steamed and dried after it is dried. If it is not enough rice in the past, it is used as a form of steamed rice. However, steamed rice is more abundant than ordinary rice, and rice is shaped when rice is cooked. And it is widely used as general snack street or star gourmet.

In addition, Rice rice has high preservation effect in distribution process, and contains vitamin B group, GABA ingredient and polyphenol in large quantity, so it is a good food for brain diseases and prevention of adult diseases. .

The rice flour used as a raw material in the present invention was rice flour which was harvested when 85 to 90% of the rice flour was boiled in Ungchon myeon, Boseong-gun, Jeollanam-do. The functional ingredient content of rice flour rice was higher than that of white rice flour or dried rice flour, Or low level.

The rice flour of this rice has a total dietary fiber of 2.04%, a vitamin B1 of 0.11 to 0.18 mg / 100 g, a vitamin E of 134 to 225 mg / 100 g, a GABA (Gamma-Amino Butyric Acid) of 1.9 to 3.3 mg / Total amino acids 55.4 to 66.2 mg / 100 g, total phenolic acids 27.9 to 40.5 mg / 100 g, Ca 8.4 to 10.8 mg / 100 g, P 224 to 335 mg / 100 g, Fe 0.8 to 1.1 mg / 100 g, Na 0.6 to 9.2 mg 100 g, K 232 to 320 mg / 100 g, Ferulic 18.0 to 25.8 mg / 100 g as phenolic acid, 6.2 to 10.2 mg / 100 g of hydroxy-cinnamic acid P-coumaric, ~ 5.5mg / 100g is effective for various diseases such as hypertension by improving cholesterol removal, diabetic improvement, and kidney function, and is promoting cerebral metabolism and has been attracting attention as a functional food having effects for enhancing concentration and memory .

That is, the rice cultivar of the rice flour rice produced in Ungchiaemun, Boseong-gun, Jeollanam-do, Jeollanam-do is 12.7% moisture, 1.0% crude fat, 0.9% ash and 6.3% crude protein as typical components. The aspect and the roundness are large and the water absorption index is 3.3 ~ 6.2g / g, which is significantly faster than white rice or brown rice. The L value is 58.63, the a value is 0.83, The b value is 21.73, the hardness is 10 to 13 kgf, very hard, the initiation temperature is 39.5 ° C, and the peak viscosity is 380 BU.

Hereinafter, the configuration of the present invention will be described with reference to the drawings.

1 is a process diagram for explaining a process for producing processed foods using rice flour rice according to the present invention.

First, a raw material is prepared (S10). The raw materials to be applied to the present invention are rice wheat rice harvested at 85 to 90% ripen at Ungcheon myeon, Boseong-gun, Jeollanam-do and harvested-dipped-matured-dried-ripened rice with 7-11% Buy glutinous rice. When the water content is controlled to 7% or less, cracks are generated on the surface of the raw material, and raw materials are generated during the process. When the moisture is controlled to 11% or more, the rice becomes bulky, There was a problem. Preferably, it contains 9% water.

Next, foreign matter contained in the rice flour rice prepared in step S10 is selectively removed. Brown rice and brown rice glutinous rice, which are rice flour rice applied to the present invention, are sorted with a 10 mesh (2.2 * 2.2 mm) vibrating sieve, for example, and a small foreign matter is selected. In addition, a magnetic bar (5,000 gauss) can be installed on the oscillating body discharge port during the sorting process to selectively remove metal foreign objects. Through such a sorting process, the powder, pulp, small stone or sand contained in the raw material is selectively removed.

The raw material passing through the vibrating body as described above is passed through a particle sorting machine to sort foreign matters. Foreign objects such as plastic, glass, stone, vinyl string, pallet fragments, and synthetic resin can be selected by such a foreign object sorting machine.

Roasting is carried out on the rice flour which has undergone the above process (S20).

Roasting is roasting of rice flour with roaster, and there are flaming, semi-hot and hot wind type. The flame type is a method in which the cylinder and the heater are enclosed by the outer case, the rice is inserted into the cylinder, the cylinder is rotated by the motor, and the cylinder is directly heated with the heat of the heater to roast the rice. Semi-hot wind type is similar to flame type, but the heat of the heater does not directly heat the cylinder, but the rice is roasted. In the hot air mode, hot air heated by hot air is sent to the cylinder to roast the rice rice with hot air.

That is, in the present invention, the raw material separated by the grain of rice flour is roasted in a hot air roaster made of electricity or gas as a heat source. At this time, the temperature is 200 to 260 ° C., the hot air booster speed is 30 to 45 Hz, the feed rate is 15 to 18 Hz, and the drum rotation speed is 55 to 60 Hz.

If the roasting temperature is less than 200 ° C, the puffing is not performed well and the rice rice is hardened in the roasting process. If the roasting temperature is higher than 260 ° C, the rice rice grows or burns. Also, if the hot wind speed is low, the puffing is not good and the rice rice becomes hard during the roasting process. If the hot wind speed is high, the rice pudding is burned or burned due to overpurping. In addition, if the feed rate is low, the roasted surface area is widened and excessively roasted, so that the rice flour is burnt or burned. If the feeding rate is high, the roasted surface area becomes narrow and the roast is not uniformly roasted, . Also, if the drum rotation speed is slow, the rice is excessively roasted, the rice flour is burned or burned, and when the rotation speed is high, the roasted rice is not uniformly roasted and the texture is not constant.

Next, in step S20, roasted rice is roasted and the metal particles are removed (S30).

In step S20, the rice flour from the discharge port of the hot air roaster is moved along the conveyor belt. In this case, the temperature of the rice is lowered to about 40 to 45 ° C. for 40 to 60 seconds by forcedly sucking the heat of the raw material. While the temperature is lowered to 30 ~ 35 ℃. If the temperature is not lowered after the roasting in step S20, acid chlorosis may occur in the rice flour depending on the degree.

In addition, a magnetic bar (10,000 gauss) is installed at the cooling conveyor outlet to sort out metal foreign substances that may be generated in the roasting process.

In addition, the rice flour cooled in the step S30 is passed through a particle sorting machine to sort foreign matters. Through such screening process, foreign objects such as plastic, glass, stone, vinyl string, pallet fragments, and synthetic resin that can be included in rice grain rice are selected.

As described above, the rice which has passed through the particle sorting machine is sorted by 8mesh (2.5 * 2.5 mm) vibrating sieve and small foreign matters are sorted. Such sorting can be done by separating the rice grain rice, rice seeds, small stones and sand. It is preferable that a magnetic bar (5,000 gauss) is installed in the discharge port of the vibrating body together with the separation of foreign objects, so that the metal conducts water sorting simultaneously.

Subsequently, foreign objects that can not be selected from the foreign object sorting machine, the body, the magnetic, etc. are selected by visual / manual operation and packed in accordance with the batch usage.

Next, as described above, the packed rice flour is applied as a vegetable oil and syrup in a ribbon blender (S40).

That is, the raw materials selected according to the batch usage amount are put into the ribbon mixer, and the rice flour is uniformly spread by mixing any one or at least two kinds of vegetable oils such as sunflower oil, canola oil, palm oil, palm oil, do.

Meanwhile, syrup is prepared separately. Syrup is prepared by mixing the syrup with sugar, candy palm juice, maple syrup, agave syrup, fruit concentrate, oligosaccharide, salt, dextrin and synthetic flavoring agent at 100 to 120 ° C for 2 hours and 30 minutes to 3 hours, brix.

As described above, syrup prepared with hot water is uniformly applied to solid rice flour in a ribbon mixer.

Next, the rice flour applied in step S40 is baked in an oven (S50).

That is, put the syrup coated rice flour into the oven and bake at 90 ~ 180 ℃ for 9 ~ 14 minutes. At this time, if the rice is baked at less than 90 ° C for less than 9 minutes, the texture of the product becomes damp and if it is baked at over 180 ° C for more than 14 minutes, the rice becomes hard or carbide.

Next, the rice burnt in step S50 is cooled in a cold room at a temperature of 25 ° C or less by cold air at 8 to 15 ° C. There is a problem that the sensory quality deteriorates due to the generation of food when the product temperature is kept at 25 DEG C or higher and packed.

Next, the rice flour baked in the step S50 is uniformly mixed with the gruel, dried fruits and nuts (S60). That is, the dried fruits and nuts in the step S60 may be crushed into almost the same size as the rice, but the present invention is not limited thereto. For example, the dried fruits and nuts may be pulverized to a predetermined size, Can be provided. In addition, the blend ratio of the topping raw materials such as rice flour, rice gruel, dried and first-class wheat, and nuts can be changed according to the preference of the wearer.

In step S70, the processed foodstuffs mixed in the step S60 are packed in a pouch, a cup, a box or the like in a certain amount by using a packing facility such as a rotary packing machine, a vertical packing machine, a stick packing machine or a canning machine. Such a packaging amount is realized in accordance with the taste of the wearer and is not limited to a specific amount.

In step S70, the wrapped package is inspected for foreign matter through an X-ray tester, and it is inspected whether the package is wrapped according to the target weight through a checkweigher. After that, the produced products are stored and shipped in warehouses.

Unlike granola, which is poured into milk or yogurt, the processed food using the rice ash rice prepared as described above can be eaten as a single food like snack without pouring it into liquid foods such as milk or yogurt.

It is also preferable that the packaging form is also provided in the form of a stick-type package which is easy to hold in one hand and adopts an easy cut so that the mouth can be easily tapped.

In order to investigate the taste preference of the processed foods using the rice flour rice according to the present invention, 10 males and 10 females were divided into 10 age groups, 20s, 30s, 40s, 50s and 60s residing in Boseong- The results are shown in Table 1 below. The results are shown in Table 1. The results are shown in Table 1 below.

product Chewiness flavor Likelihood existing 6.6 7.4 6.8 Invention 7.8 7.9 7.8

As can be seen from Table 1, it was found that the processed food of the present invention, granola, was excellent in chewiness, taste, and taste.

In the above description of the embodiment, the processed food according to the present invention is applied to granola. However, the present invention is not limited to this, and may be applied in the form of a crunch.

Although the invention made by the present inventors has been described concretely with reference to the above embodiments, the present invention is not limited to the above embodiments, and it goes without saying that various changes can be made without departing from the gist of the present invention.

By using the processed food using the rice ash rice according to the present invention and the method for producing the same, it is possible to take a patient who has excellent texture and is susceptible to gluten.

Claims (5)

(a) preparing rice with 7-11% moisture content after harvesting, dipping, mashing, drying and roasting;
(b) selecting and roasting the foreign materials of the rice flour prepared in the step (a)
(c) cooling the rice flour roasted in step (b)
(d) applying the rice flour cooled in the step (c) in a ribbon blender as vegetable oil and syrup,
(e) baking the rice flour applied in step (d) in an oven,
(f) mixing the rice flour baked in the step (e) with rice gruel, dried fruits and nuts. The method of claim 1,
In the step (b), the roasting is carried out in a hot air roaster at a temperature of 200 to 260 ° C,
Wherein the cooling in step (c) is carried out for 40 to 60 seconds at a temperature of 40 to 45 DEG C by a forced inhalation of heat, followed by natural cooling. The method of claim 1,
The vegetable oil may be at least one selected from the group consisting of sunflower oil, canola oil, palm oil, palm oil,
Wherein the syrup is a mixture of sugar, candy palm juice, maple syrup, agave syrup, fruit concentrate, oligosaccharide, salt, dextrin and synthetic flavoring agent. The method of claim 1,
In the step (e), the baking is performed for 9 to 14 minutes at an oven temperature of 90 to 180 ° C,
And then cooled in a cooling chamber at a temperature of 25 ° C or less in a cold air at 8 to 15 ° C. A processed food using rice ash rice characterized by being manufactured by the method of manufacturing processed foods using rice as described in any one of claims 1 to 4.

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