KR100207932B1 - Method of manufacturing Injeolmi by using barley - Google Patents
Method of manufacturing Injeolmi by using barley Download PDFInfo
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- KR100207932B1 KR100207932B1 KR1019960068883A KR19960068883A KR100207932B1 KR 100207932 B1 KR100207932 B1 KR 100207932B1 KR 1019960068883 A KR1019960068883 A KR 1019960068883A KR 19960068883 A KR19960068883 A KR 19960068883A KR 100207932 B1 KR100207932 B1 KR 100207932B1
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- 235000007340 Hordeum vulgare Nutrition 0.000 title claims abstract description 55
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- 240000005979 Hordeum vulgare Species 0.000 title 1
- 241000209219 Hordeum Species 0.000 claims abstract description 60
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 29
- 235000009566 rice Nutrition 0.000 claims abstract description 29
- 239000000843 powder Substances 0.000 claims abstract description 28
- 239000002245 particle Substances 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 240000007594 Oryza sativa Species 0.000 claims abstract 3
- 229920000856 Amylose Polymers 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims 1
- 238000007493 shaping process Methods 0.000 claims 1
- 239000007787 solid Substances 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 11
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 abstract description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 6
- 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 abstract description 6
- 238000004898 kneading Methods 0.000 abstract description 5
- 238000007796 conventional method Methods 0.000 abstract description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 3
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 abstract description 3
- 229920002488 Hemicellulose Polymers 0.000 abstract description 3
- 229930003270 Vitamin B Natural products 0.000 abstract description 3
- 229910052791 calcium Inorganic materials 0.000 abstract description 3
- 239000011575 calcium Substances 0.000 abstract description 3
- 235000012000 cholesterol Nutrition 0.000 abstract description 3
- 235000013325 dietary fiber Nutrition 0.000 abstract description 3
- 229910052742 iron Inorganic materials 0.000 abstract description 3
- 229940055726 pantothenic acid Drugs 0.000 abstract description 3
- 235000019161 pantothenic acid Nutrition 0.000 abstract description 3
- 239000011713 pantothenic acid Substances 0.000 abstract description 3
- 235000019156 vitamin B Nutrition 0.000 abstract description 3
- 239000011720 vitamin B Substances 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 2
- 210000002700 urine Anatomy 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 26
- 230000000704 physical effect Effects 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 5
- 238000010521 absorption reaction Methods 0.000 description 5
- 230000005484 gravity Effects 0.000 description 5
- 238000000227 grinding Methods 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 238000003801 milling Methods 0.000 description 4
- 238000010025 steaming Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 235000019750 Crude protein Nutrition 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 238000000465 moulding Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 229920000945 Amylopectin Polymers 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 235000021067 refined food Nutrition 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000004798 organs belonging to the digestive system Anatomy 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000013077 scoring method Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 230000007103 stamina Effects 0.000 description 1
- 235000021404 traditional food Nutrition 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
-
- 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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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
본 발명은 찰보리를 분쇄한 보리 분말을 입도별로 분리하여 적정량의 물을 가하고 반죽하여 인절미를 제조하는 방법에 관한 것이다. 본 발명에 의하면, 찰보리를 도정하고 분쇄한 다음, 입도별로 분리하여 수득한 200메쉬 이상의 보리 분말에 적정량의 물을 가하여 반죽하고, 증자하여 완전히 익었을 때 꺼내어 찧은 후, 성형하고, 고물을 무쳐 인절미를 제조한다. 본 발명의 찰보리를 이용한 인절미의 제조방법은 종래의 찰보리 인절미 제조방법의 난점인 분쇄, 찧기 및 성형 공정을 해결하여, 찹쌀 인절미와 유사한 품질을 가지는 찰보리 인절미를 제공한다. 본 발명의 방법에 의해 제조된 찰보리를 이용한 인절미는 기능성 물질로 각광받고 있는 베타글루켄, 헤미셀룰로즈 등 천연 식이섬유의 함량이 풍부하고, 비타민 B군, 칼슘, 철분, 판토텐산 등의 함량이 높아 혈당, 요당 및 콜레스테롤 함량의 증가를 억제하는 효과가 있다.The present invention relates to a method for preparing the cut rice by separating the barley powder pulverized by the barley by particle size, adding an appropriate amount of water and kneading. According to the present invention, the barley is milled and pulverized, and then added to the barley powder of 200 mesh or more obtained by separating by particle size, added with an appropriate amount of water, kneaded, steamed, fully taken out, steamed, molded, and dried. To prepare. The method for preparing injeolmi using the barley of the present invention solves the difficulties of the conventional method for preparing the barley barley, and provides the barley barley with similar quality to glutinous rice. Injeolmi by using the barley prepared by the method of the present invention is rich in natural dietary fiber, such as beta gluken, hemicellulose, which has been spotlighted as a functional substance, high content of vitamin B group, calcium, iron, pantothenic acid and the like In addition, it has the effect of suppressing an increase in the content of urine sugar and cholesterol.
Description
본 발명은 찰보리를 이용한 인절미의 제조방법에 관한 것이다. 좀 더 구체적으로, 본 발명은 찰보리를 분쇄한 보리 분말을 입도별로 분리하여 적정량의 물을 가하고 반죽하여 인절미를 제조하는 방법에 관한 것이다.The present invention relates to a method for preparing injeolmi by using barley. More specifically, the present invention relates to a method for producing injeolmi by separating the barley powder pulverized by the barley by particle size, adding an appropriate amount of water and kneading.
예로 부터, 보리는 쌀과 함께 우리의 주식으로 활용되어 왔는데, 베타글루켄, 헤미셀룰로즈 등 천연 식이섬유의 함량이 풍부하고, 비타민 B군, 칼슘, 철분, 판토텐산 등의 함량이 높아, 혈당, 요당 및 콜레스테롤 함량의 증가를 억제하고, 동맥경화, 고혈압 등 심장질환을 방지하며, 변비 및 암의 예방, 소화기관 충실, 스테미나 증진, 스트레스 해소 등 쌀이나 밀이 갖고 있지 않은 약리학적 효능이 많은 것으로 알려져 있다. 그럼에도 불구하고, 근년 경제발전에 따른 국민소득의 증가와 사회경제적 여건이 변화함에 따라, 보리 소비량은 크게 감소하고 있어, 보리의 소비촉진과 국민건강 증진의 측면에서 보리가공식품을 개발보급하는 것이 무엇보다도 중요하다고 할 수 있다.Since ancient times, barley has been used as our staple food with rice, which is rich in natural dietary fiber such as beta gluken, hemicellulose, and high in vitamin B group, calcium, iron, and pantothenic acid. And inhibits the increase in cholesterol content, prevents heart diseases such as arteriosclerosis and high blood pressure, prevents constipation and cancer, enhances digestive organs, enhances stamina, and relieves stress. have. Nevertheless, with the increase of national income and socio-economic conditions in recent years, the consumption of barley has decreased significantly. What is the development and supply of barley processed food in terms of promoting barley consumption and improving public health? More important than that.
한편, 최근에는 찰기가 있는 찰보리를 육성하는데 성공하여 전국에 장려보급하게 됨으로써, 찰보리를 이용한 새로운 가공식품의 개발차원에서 찰보리 인절미 제조방법의 개발이 모색되었다. 우리의 전통 음식 중의 하나인 인절미는 찹쌀로 제조하여 왔는데, 그 이유는 일반적으로 멥쌀은 전분 중 아밀로즈를 20중량%정도 함유하고 있기 때문에 찰기가 부족한 반면, 찹쌀은 전분의 대부분이 아밀로펙틴으로 구성되어 있어 인절미의 가공적성에 부합되기 때문이다. 일반적으로, 찹쌀 인절미는 찹쌀을 물에 담구어 불린 후 바로 증자하고 성형하여 제조하거나, 불린 쌀을 롤밀로 제분하여 증자하고 성형하여 제조하는데, 전자는 일반 가정에서의 전통적 제조방법으로 제분과정이 필요없어 공정이 단순하고, 제조된 인절미는 쌀알이 씹히는 독특한 특성이 있으며, 후자는 제분시설이 있는 떡집에서 흔히 사용하는 방법으로, 증자가 쉽고 제조된 인절미의 신연성(끈기)이 높은 특징이 있다. 상기에서와 같이 찹쌀은 곡립이 대부분 전분으로만 구성되어 제분이 쉬울 뿐만 아니라, 불린 쌀을 그대로 증자하거나 제분하여 증자하거나 인절미의 성형에는 아무 문제가 없었다. 이에 비하여, 찰보리는 찹쌀과 같이 전분이 아밀로펙틴만으로 구성되어 있어서 찰기가 강한 점에 있어서는 찹쌀과 다를 바가 없으나, 전분질 외에도 셀룰로즈, 헤미셀룰로즈, 리그닌 등의 고분자 탄수화물 함량이 많아 제분, 적정 가수량의 조절, 증자, 찧기, 성형 등 어려운 문제점이 있었다.On the other hand, the recent success in fostering sticky barley was promoted throughout the country, the development of the method of manufacturing the barley barley cut rice in the development of new processed foods using the barley was sought. One of our traditional foods, Injeolmi, has been made with glutinous rice, which is why glutinous rice contains about 20% by weight of amylose in starch, so it lacks stickiness, whereas glutinous rice is made up of amylopectin. This is because it meets the processability of Injeolmi. In general, glutinous rice Injeolmi is prepared by pouring glutinous rice in water and then steaming it and molding it, or milling the soaked rice with a roll mill to cook and steaming it. The former is a traditional manufacturing method in general households and requires a milling process. Since the process is simple, the prepared Injeolmi has the unique characteristics of chewing rice grains, and the latter is a method commonly used in a bakery with a milling facility, and it is characterized by high stretchability (stickiness) of the prepared Injeolmi. As described above, the glutinous rice is not only easy to mill because the grain is mostly composed of starch, and there is no problem in the increase or milling of the soaked rice as it is or the molding of the cut rice. On the other hand, waxy barley is composed of only amylopectin like glutinous rice, so it is not different from glutinous rice in terms of strong stickiness. There were difficult problems such as increase in steam, steaming and molding.
이에, 본 발명자들은 상술한 찰보리의 물성에 의하여 인절미를 제조할 수 없는 문제점을 극복하고자 예의 연구 노력한 결과, 찰보리를 핀밀로 분쇄한 보리 분말을 입도별로 분리하여 적정량의 물을 가하고 반죽하여 찹쌀 인절미와 유사한 식미를 가지는 인절미를 제조할 수 있음을 알아내고, 본 발명을 완성하게 되었다.Therefore, the present inventors have made diligent research to overcome the problem of not being able to manufacture the injeolmi by the physical properties of the above-mentioned barley, as a result of separating the barley powder pulverized with pin mill by particle size, adding the appropriate amount of water and kneading The inventors have found that it is possible to produce cut rice with a similar taste, and have completed the present invention.
결국, 본 발명의 목적은 찰보리를 분쇄한 보리 분말을 입도별로 분리하여 물을 가하고 반죽하는 공정을 포함하는 찰보리를 이용한 인절미의 제조방법을 제공하는 것이다.After all, it is an object of the present invention to provide a method for producing injeolmi using the barley, including the step of separating the barley powder pulverized barley powder by particle size and adding water and kneading.
이하에서는, 본 발명의 찰보리를 이용한 인절미의 제조방법을 보다 상세히 설명한다.Hereinafter, a method for producing injeolmi using the barley of the present invention will be described in more detail.
우선, 원료 물질로서 아밀로즈 함량이 약 10% 이하인 겉보리 또는 쌀보리를 선별하여 도정하고, 바람직하게는, 핀밀(pin mill)로 분쇄하여 보리 분말을 수득한다. 본 발명에서는 전기에서 수득한 보리 분말(이하, 편의상, '원분'이라 함)을 입도별로 분리하여 수득한 200메쉬 이상의 보리 분말에 75 내지 85중량%, 바람직하게는 78 내지 82중량%, 가장 바람직하게는 80중량%의 물을 가하여 반죽한 다음, 증자하고 완전히 익었을 때 꺼내어 찧은 후, 성형하고, 고물을 무쳐 인절미를 제조한다. 이와 같이 입도별로 분리하여 200메쉬 이상의 보리 분말을 취하는 공정은 백도 및 명도, 조단백질, 전분 및 회분 함량, 아미노그램 특성, 흡수율 및 비중면에서 바람직한 물성을 갖도록 하고, 찧기를 용이하게 하기 위하여 필요하다. 가수량을 조절하는 공정은 제조된 인절미의 경도, 씹힘성 및 수분함량면에서 우수한 품질을 유지하기 위하여 필요하다.First, the barley or rice barley having an amylose content of about 10% or less is selected and milled as a raw material, and preferably, it is pulverized with a pin mill to obtain barley powder. In the present invention, the barley powder (hereinafter referred to as "raw" for convenience) obtained in the past is 75 to 85% by weight, preferably 78 to 82% by weight, most preferably in 200 or more barley powder obtained by separating by particle size Preferably, it is kneaded by adding 80% by weight of water, and when it is steamed and fully cooked, it is taken out, steamed, molded, and dried to prepare injeolmi. As such, the process of separating the grains by particle size and obtaining more than 200 mesh barley powder is required to have desirable physical properties in terms of whiteness and lightness, crude protein, starch and ash content, aminogram properties, water absorption, and specific gravity, and to facilitate steaming. The process of controlling the amount of water is necessary to maintain excellent quality in terms of hardness, chewiness and moisture content of the prepared cut rice.
이하, 실시예에 의하여 본 발명을 보다 구체적으로 설명하고자 한다.Hereinafter, the present invention will be described in more detail with reference to Examples.
이들 실시예는 오로지 본 발명을 설명하기 위한 것으로, 본 발명의 요지에 따라 본 발명의 범위가 이들 실시예에 국한되지 않는다는 것은 당업계에서 통상의 지식을 가진 자에게 있어서 자명할 것이다.These examples are only for illustrating the present invention, and it will be apparent to those skilled in the art that the scope of the present invention is not limited to these examples according to the gist of the present invention.
[실시예 1]Example 1
[인절미의 제조][Manufacture of Injeolmi]
찰보리(품종: 찰쌀보리)를 도정하고, 25마력의 핀밀(수원진흥공업, 한국)로 분쇄하여 보리 분말을 수득하였다. 보리 분말을 분리체로 입도별로 분리하여 수득한 200메쉬 이상의 보리 분말에 80중량%의 물을 가하여 반죽한 다음, 수증기로 증자하고 완전히 익었을 때 꺼내어 가래떡성형기(수도식품기계, 한국)로 찧은 후, 적당한 크기로 썰어 성형하고 콩고물을 무쳐 인절미를 제조하였다.Waxy barley (variety: glutinous barley) was milled and ground with a 25 hp pin mill (Suwon Promotion Industry, Korea) to obtain barley powder. After barley powder was separated by particle size, the barley powder obtained by separating 80% by weight of water was added to the barley powder of 200 mesh or more, and then steamed and steamed when steamed and steamed with a sputum cake forming machine (Water Food Machine, Korea). Sliced to a suitable size and formed by cutting the soybeans to prepare the seasoning.
[인절미의 식미 검정][Food taste test of Injeolmi]
전기 실시예 1에서 제조한 인절미의 식미를 색택, 끈기, 냄새 및 맛의 검사항목으로 나누어 아래 제시한 기준에 따라 관능검사에 의하여 검정하였으며, 그 결과를 하기 표 1에 나타내었다. 식미검정 점수는 성인남녀 50명을 검사요원으로 하여, 1점(불량)에서 10점(우수)의 10점평점법에 의해 수행한 결과의 평균값을 취하여 구하였다. 하기 표 1에서 보듯이, 찰보리 인절미는 찹쌀 인절미와 거의 유사한 식미를 가지며, 원분보다는 200메쉬 이상의 보리 분말로 제조한 찰보리 인절미가 보다 좋은 식미를 가짐을 알 수 있다.The taste of Injeolmi prepared in Example 1 was divided into test items of color selection, tenacity, smell and taste, and assayed by the sensory test according to the criteria given below, and the results are shown in Table 1 below. The food test score was calculated by taking the average value of the results of the 10-point scoring method of 50 adult males and females as the inspectors, from 1 (poor) to 10 (excellent). As shown in Table 1, the glutinous barley seasoning has a similar taste to glutinous rice seasoning, it can be seen that the barley barley seasoning made of barley powder of 200 mesh or more than the raw powder has a better flavor.
[비교 실시예 1]Comparative Example 1
[보리 분말의 입도별 물성비교][Comparison of Physical Properties of Barley Powder by Particle Size]
원분 및 원분을 입도별로 분리한 보리 분말의 물성을 비교하기 위하여, 백도, 명도, 각 구성성분의 함량, 아미로그램 특성, 건물 기준의 흡수율 및 비중을 측정하여, 그 결과를 하기 표 2 내지 5에 나타내었다.In order to compare the physical properties of the raw powder and barley powder separated by the particle size, the whiteness, brightness, content of each component, amiogram properties, absorption and specific gravity of building standards were measured, and the results are shown in Tables 2 to 5 below. Shown in
상기 표 2에서 보듯이, 원분의 입도분포는 200메쉬 이상의 보리 분말이 74.4%로 가장 많았으며, 백도 및 명도는 200메쉬 이상의 보리 분말이 83.5 및 76.9로 표준치에 가장 근접하므로, 200메쉬 이상의 보리 분말의 품질이 가장 좋음을 예측할 수 있었다.As shown in Table 2, the particle size distribution of the raw material is the most barley powder of 200 mesh or more, 74.4%, the whiteness and lightness of the barley powder more than 200 mesh barley powder of 200 mesh or more is 83.5 and 76.9 closest to the standard value We could predict the best quality.
상기 표 3에서 보듯이, 200메쉬 이상의 보리 분말이 조단백질, 전분 및 회분 등 함량에 있어서 화선찹쌀과 가장 비슷한 값을 나타냈으며, 다음이 원분이었다.As shown in Table 3, the barley powder of 200 mesh or more showed the most similar value to Hwasaeng glutinous rice in the content of crude protein, starch and ash, and the following was the raw meal.
상기 표 4에서 보듯이, 200메쉬 이상의 보리 분말과 원분이 비교적 화선찹쌀과 가까운 아미로그램 특성을 나타내었다.As shown in Table 4, the barley powder and the raw material of 200 mesh or more showed the amigram characteristics relatively close to the wire glutinous rice.
상기 표 5에서 보듯이, 200메쉬 이상의 보리 분말이 비교적 화선찹쌀과 가까운 흡수율과 비중을 나타내었으며, 반면에, 100 내지 200메쉬의 입자는 높은 흡수율과 낮은 비중을 나타내었다.As shown in Table 5, barley powder of 200 mesh or more showed relatively close absorption rate and specific gravity compared with raw glutinous rice, whereas particles of 100 to 200 mesh showed high absorption rate and low specific gravity.
상기 표 2 내지 5에서 보듯이, 원분을 입도별로 분리하여 수득한 200메쉬 이상의 보리 분말이 백도 및 명도, 조단백질, 전분 및 회분 함량, 아미노그램 특성, 흡수율 및 비중 등의 측면에서 가장 바람직한 물성을 가짐을 알 수 있었다.As shown in Tables 2 to 5, barley powder of 200 mesh or more obtained by separating raw ingredients by particle size has the most desirable physical properties in terms of whiteness and lightness, crude protein, starch and ash content, aminogram properties, water absorption and specific gravity, etc. And it was found.
[비교 실시예 2]Comparative Example 2
[가수량에 따른 인절미의 물성비교][Comparison of Properties of Injeolmi According to Quantity]
가수량을 조절하는 것을 제외하고는, 상기 실시예 1과 동일한 방법으로 인절미를 제조하여, 건물을 기준으로 한 수분함량, 경도, 씹힘성 등 물성을 측정하였으며, 그 결과를 하기 표 6에 나타내었다. 경도와 씹힘성은 만능물성측정기(Texture analyzer, 영국)를 이용하여 측정하였다. 하기 표 6에서 보듯이, 인절미를 원분으로 제조했을 때는 85%, 200메쉬 이상의 입자로 제조했을 때는 80%의 가수량이 가장 바람직함을 알 수 있었다.Except for adjusting the amount of water, Injeolmi was prepared in the same manner as in Example 1, and measured the physical properties such as moisture content, hardness, chewability based on the building, and the results are shown in Table 6 below. Hardness and chewiness were measured using a universal analyzer (Texture analyzer, UK). As shown in Table 6, it was found that 85% of the amount of water-saving rice was prepared as raw meal, and 80% of the amount of hydrolyzate was more preferable when it was prepared from particles of 200 mesh or more.
[비교 실시예 3]Comparative Example 3
[분쇄 유무에 따른 찧기 작업의 용이성 비교][Comparison of the Ease of Grinding with and without Grinding]
종래의 찹쌀을 이용한 인절미의 제조방법인 불린 찰보리를 분쇄하지 않고 증자한 경우와 분쇄하여 증자한 경우의 찧기 작업의 용이성을 비교하여, 표 5에 나타내었다. 종래의 방법대로 분쇄하지 않고 찧을 경우에는 수침시간에 관계없이 찧어지지 않음을 알 수 있었다.Table 5 shows a comparison of the ease of grinding operation in the case of increasing the soaked barley without grinding pulverized barley, which is a conventional method for preparing glutinous rice, using glutinous rice. When crushed without grinding according to the conventional method, it was found that it did not crush regardless of the immersion time.
이상에서 상세히 설명하고 입증하였듯이, 본 발명은 찰보리를 분쇄한 보리 분말을 입도별로 분리하여 적정량의 물을 가하고 반죽하여 인절미를 제조하는 방법을 제공한다. 본 발명의 찰보리를 이용한 인절미의 제조방법은 종래의 찰보리 인절미 제조방법의 난점인 분쇄, 찧기 및 성형 공정을 해결하여, 찹쌀 인절미와 유사한 품질을 가지는 찰보리 인절미를 제공한다.As described above and demonstrated in detail above, the present invention provides a method for preparing a cut rice by separating the barley powder pulverized by the barley by the particle size and adding the appropriate amount of water and kneading. The method for preparing injeolmi using the barley of the present invention solves the difficulties of the conventional method for preparing the barley barley, and provides the barley barley with similar quality to glutinous rice.
본 발명의 방법에 의해 제조된 찰보리를 이용한 인절미는 기능성 물질로 각광받고 있는 베타글루켄, 헤미셀룰로즈 등 천연 식이섬유의 함량이 풍부하고, 비타민 B군, 칼슘, 철분, 판토텐산 등의 함량이 높아, 혈당, 요당 및 콜레스테롤 함량의 증가를 억제하는 효과가 있다.Injeolmi using the barley prepared by the method of the present invention is rich in natural dietary fiber, such as beta gluken, hemicellulose, which has been spotlighted as a functional substance, high content of vitamin B group, calcium, iron, pantothenic acid, It is effective in suppressing the increase in blood sugar, urine sugar and cholesterol content.
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KR20160086138A (en) | 2015-01-09 | 2016-07-19 | 이호성 | Koream traditional tteok with waxy barley and the production method therof |
KR20220057149A (en) * | 2020-10-29 | 2022-05-09 | 유한회사 햇촌식품 | Production method of tteok for Tteokguk using tetrastichum as major constituents |
KR102702975B1 (en) * | 2023-12-14 | 2024-09-04 | 김민정 | Manufacturing method of producing chalbori rice cake |
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KR100387223B1 (en) * | 2000-12-26 | 2003-06-12 | 대한민국(창원대학교산업기술연구원장) | Manufacture method of glutinous-barley noodle |
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KR20160086138A (en) | 2015-01-09 | 2016-07-19 | 이호성 | Koream traditional tteok with waxy barley and the production method therof |
KR20220057149A (en) * | 2020-10-29 | 2022-05-09 | 유한회사 햇촌식품 | Production method of tteok for Tteokguk using tetrastichum as major constituents |
KR102429554B1 (en) * | 2020-10-29 | 2022-08-04 | 유한회사 햇촌식품 | Production method of tteok for Tteokguk using tetrastichum as major constituents |
KR102702975B1 (en) * | 2023-12-14 | 2024-09-04 | 김민정 | Manufacturing method of producing chalbori rice cake |
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