KR20160083756A - Solid-food manufacturing method of parboiled rice - Google Patents

Abstract

The present invention relates to a method for producing Farboylated Rice solids comprising mixing a Faroe's Flavored Rice-derived Faroyl Rice powder with a binder containing Rhodocoa powder, Rice solids. Using the method of the present invention, it is possible to produce a solid of Pavlovid rice having excellent hardness, brittleness, color and palatability. The solid of Pavlovid rice is convenient to store, It can be used to improve consumption.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a solid-food manufacturing method of parboiled rice,

More particularly, the present invention relates to a method for producing a solidified Faroyl Rice, comprising the steps of mixing a rape-derived Faroyl Rice-derived Faroyl Rice powder with a binder, and molding and then curing And to Faroized Rice solids prepared by the above method.

As the level of living has improved recently, consumers' preferences for food have become more diverse and advanced, and they tend to prefer processed foods that are easy to cook and have a high taste for taste. The consumption of substitutes and snacks to replace rice is on the rise. Among them, breads and confectionary are transformed into westernization of eating habits and favorable eating habits, and as a substitute substitute for rice and snacks, consumption is increasing a lot. As a result, consumption of rice as a stock is continuously decreasing, resulting in social problems have. In order to solve this problem, rice is used to make bread or cookies to promote consumption of rice. However, since rice does not contain glutelin-forming prola- mine or glutelin, Efforts are continuing to manufacture and increase the consumption of rice.

Unlike wheat flour, rice flour is made from rice flour as a main raw material by steam treatment or the like to produce rice cake, which is then shaped into a desired cake shape, dried, and then fried or baked (Korean Patent Laid- 2005-0091130). However, when rice confectionery is manufactured by frying or baking method, the ratio of incidence of odor due to the rancidity of the fat during the distribution process is high, and the texture of the rice confectionery is harder than that of ordinary flour confection, It is the fact that it is turned off. Therefore, a method of producing rice confectionery by puffing to produce rice confectionery which is not fried but has a better texture is used (Korean Patent Publication No. 2007-0119886, Korean Patent Registration No. 0701596). However, such a puffing process can not be performed by the heat pressure method due to the characteristics of rice containing high amylopectin content. The rice puffer snack produced by the heat pressure method has a very high Brittleness representing the chewing characteristics There is a problem that the palatability of the snack is poor because the texture is not good.

Under these circumstances, the inventors of the present invention have made extensive efforts to develop a method of manufacturing a higher quality confection using rice, and as a result, they have found that the powdery rice produced by processing rice bran is used as a binder, It is possible to produce a Fe-boiled rice solid having appropriate hardness and brittleness and exhibiting excellent palatability, and the present invention has been completed.

One object of the present invention is to provide a method for producing Faroized Rice solids using Faroized rice and powder thereof produced by processing rice bran.

Another object of the present invention is to provide a faroeboiled rice solid produced by the above method.

The present inventors paid attention to Farboy Rice while carrying out various studies to develop a method of manufacturing a higher quality cookie using rice. Pavlovid rice, which is usually prepared by rice planting, drying and papermaking processes, and containing vitamin B1 deficient in white rice and enriched with various inorganic components and containing starch, is characterized in that the digested starch It affects the intestinal function including the digestibility of the living body to an infant, a child, an elderly person, a pregnant woman and a patient to facilitate the absorption of nutrients. The nutritional fortified ravioli rice can be ingested in the form of grains, but the convenience and palatability of consumers are lowered when they are used as simple snacks or portable emergency foods. The inventors of the present invention found that each of the parboiled rice solids was prepared by adding various starchy binders to the parboiled rice derived from rice bran and then curing the mixture to form the respective parboiled rice solids. As a result of analyzing the physical properties thereof, the powder of the parboiled rice, Preferably, the blending ratio of the wooly bird-boiled rice and the binder is 10: 1 to 20: 1 (w / w), and the concentration of the powder of the wild boar rice Is preferably 13.4 to 18.6% (w / w).

As an embodiment to achieve the above object, the present invention provides a method for producing Faroized Rice solids using Faroyl Rice and powders thereof produced by processing rice bran.

Specifically, the method for producing the flavored rice solids provided by the present invention comprises the steps of: (a) mixing a rice bran virgin rice with a binder comprising the powder of the parboiled rice to obtain a mixture; And (b) molding and curing the mixture to obtain Faroized Rice solids.

The term "parboiled rice " of the present invention means rice processed by the parboiling process in which rice is dipped in water, lightly grown and dried, and then rice is harvested. The parboiling process does not break the rice well during the plowing process, prevents pests and pests in the rice paddy, improves the preservability, and the vitamin B group contained in the rice bran moves to the inside of the rice, .

In the present invention, the Faroyl Rice can be interpreted to mean processed rice obtained by immersing the rice bran in water, growing it, drying it, and harvesting it. In this case, the immersion time is not particularly limited, but is preferably 1 to 10 hours, more preferably 2 to 6 hours, and most preferably 4 hours. The temperature of the water to be immersed is not particularly limited, Preferably from 30 to 90 ° C, more preferably from 60 to 70 ° C, and most preferably 65 ° C. The boiling time is not particularly limited, but is preferably 10 to 100 minutes, more preferably 20 To 60 minutes, and most preferably 40 minutes, and the drying is not particularly limited. Preferably, the drying is carried out until the moisture content becomes 5 to 30%, more preferably the moisture content is 10 to 20 %, Most preferably until the moisture content reaches 14%. The drying method is not particularly limited, but may be carried out using methods such as natural drying, hot air drying, vacuum drying and freeze drying.

The term "farovoid rice powder" of the present invention means a powder of rice obtained by pulverizing the above-described far boiled rice. Since the powder is in a state where a certain degree of pregermination has proceeded due to the characteristics of the pre- When this is suspended in water, a binder exhibiting a high viscosity can be obtained.

In the present invention, the condition for pulverizing Pavlovid rice to obtain the powder of the Faroyl Rice is not particularly limited, but it is preferably carried out so as to obtain particles having a size of 50 to 150 mesh, Preferably from 80 to 120 mesh size, and most preferably from 100 mesh size. ≪ Desc / Clms Page number 7 >

The term " rice bran "of the present invention means a rice having a milky white color, a starch composed mainly of amylopectin, a sweetening temperature of about 70 DEG C, a specific gravity of about 1.08, and a rich stickiness. The challah is mainly used for making rice cakes in Far East Asia and Southeast Asia.

In the present invention, the Faboyl Rice solid produced by the above production method is advantageous in that it is simple in the manufacturing process as compared with the product manufactured using the conventional rice, and has excellent palatability. Has not been developed so far and was first developed by the present inventors.

In the meantime, the mixing ratio of the raffinate-derived rabbit rice and the binder containing the powder thereof in producing the rabbit rice solid of the present invention is not particularly limited as long as the rabbit rice solid of the present invention can be produced Preferably 10: 1 to 20: 1 (w / w), more preferably 10: 1 to 20: 1 (w / w) 13: 1 (w / w), and the bag preferably has a mixing ratio of 10: 1 (w / w). When the binder is contained at a level higher than 10: 1 (w / w) in the mixing ratio, the hardness of the Faroed Rice solid is too low to maintain the shape of Faroized Rice solid, w), the hardness is excessively increased and the chewiness is reduced.

In addition, the concentration of the powder of rabbit-derived rabbit rice contained in the binder is not particularly limited, but is preferably 13.4 to 18.6% (w / w), as long as the rabbit rice solid of the present invention can be produced. , More preferably 14 to 18% (w / w), most preferably 16% (w / w).

According to one embodiment of the present invention, parboiled rice of rice bran was prepared, and various starchy binders were mixed with the rice bran rice, followed by molding into a specific form and curing the parboiled rice solids (FIG. 1). As a result of analyzing the physical properties of the Pb-free rice solid according to the type of each binder used in the preparation of the Pb-free rice solid, it is preferable to use a Pb-free rice powder which has a medium hardness and brittleness (Table 1). As a result of searching for the optimum concentration of the chalcocarpa boiled rice powder contained in the binder, it was found that the chalcopyrite powder having a concentration of 13.4 to 18.6% (w / w) exhibiting medium hardness and brittleness (Table 2). ≪ tb >< TABLE > As a result of searching for the optimum content of the binder, it was found that the binder containing 16% (w / w) waxy burnt rice powder was used in an amount of 7.5 to 10% (w / w) (Table 3), and showed excellent preference (Table 4).

Meanwhile, the mixture of Pavoiled rice used in the production of the Pavoiled rice solids of the present invention and the binder containing Pho boiled rice powder may be added to the whole food, Flavors, colors, seasonings, and the like. At this time, modified starch such as tapioca modified starch and waxy corn modified starch may be used as the pre-classified starch; Examples of the saccharides include white sugar, glucose, fructose, and oligosaccharides; Examples of the fats include skim milk powder, butter, olive oil, canola oil, grape seed oil, and the like; Spices include fried bean curd, allspice, cinnamon, nutmeg, ginger, cloves, cardamom, and oregano; Examples of the pigment include caramel coloring, gardenia yellowing, and the like; As the seasoning, pepper, capsaicin, refined salt, quick acting baking powder and the like can be used. The content of the additional ingredients such as the whole ingredients, sugars, oils, flavors, colors, and seasonings contained in the mixture is not particularly limited and may be appropriately added by those skilled in the art depending on the use.

As another embodiment for achieving the above object, the present invention provides a faroeboiled rice solid produced by the above method.

The faroeoid rice solids prepared by the above-mentioned method have the advantage of being excellent in hardness, brittleness, color, and overall preference, while containing poultry rice, which is a nutrient-enriched rice ingredient.

Using the method of the present invention, it is possible to produce a solid of Pavlovid rice having excellent hardness, brittleness, color and palatability. The solid of Pavlovid rice is convenient to store, It can be used to improve consumption.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing a process for producing cooked Pho boiled rice solids using Pavoiled rice provided in the present invention. FIG.

Hereinafter, the present invention will be described in more detail with reference to examples. However, these examples are for illustrative purposes only, and the scope of the present invention is not limited to these examples.

Example  1: Various Binder  Preparation of used Boiled Rice solids

First, the seeds of unglazed white pine wax were immersed in water, and then they were dried, and then they were crushed to remove the husks, thereby obtaining Faro boiled rice of white pine wax.

Next, various starches (white birch rice powder, white birch rice powder, wild boar rice powder, white snow powder, white potato powder, potato powder, corn powder or barley powder) were suspended in water to prepare 16% / v). < / RTI >

Finally, each of the above-obtained pastes was used as a binder, and the resulting baked rice bran powder was mixed with 20 g of perovoid rice in a proportion of 2 g, and then mixed in a frame measuring 2 cm x 2 cm x 1 cm After shaping, it was cured to produce a puffy-boiled rice solid in the form of a cake (Fig. 1).

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing a process for producing cooked Pho boiled rice solids using Pavoiled rice provided in the present invention. FIG.

Example  2: Binder  Analysis of Physical Properties of Fatty Boiled Rice Solids by Different Types

According to the method of Example 1, hardness, brittleness and chromaticity were measured for each Faroed Rice solids prepared using 20 g of Pavlovid rice and 16% (w / v) of binder 2g (Table 1). The hardness and brittleness were measured using a texture analyzer (Model TA-XT21, London, England), and the chromaticity was measured using a colorimeter (Model JS555, Color Techno System Co. Ltd., Japan) lightness value, a (redness) value indicating redness level, and b (yellowness) value indicating yellowness level were measured.

Comparison of properties according to kinds of binder Type of binder Hardness (g) Breaking property (g) Chromaticity L a b Rice flour boiled rice powder
Rice paddy boiled rice powder
Flour powder
Arable powder
Potato powder
Corn powder
Barley powder 4240
4189
5144
4941
2140
4500
4751 2631
2489
3453
3400
686
2139
2705 57.3
58.6
58.4
58.9
59.2
58.9
57.1 0.87
0.71
0.81
0.63
0.65
0.85
1.34 34.24
32.39
33.26
32.44
31.71
32.21
32.4

As shown in Table 1, hardness was highest in 5144 g of the product prepared with the rice cake powder in the order of the rice flour, rice flour, barley flour, corn flour, rice flour boiled rice flour, rice flour boiled rice flour, And the product using potato powder showed the lowest level. In addition, the crumb resistance was highest in 2705 g of product manufactured using barley powder, followed by the order of barley powder> rice flour> rice flour boiled rice flour> rice flour boiled rice flour> corn flour, The manufactured product showed the lowest level of 686g, and it was confirmed that even if a little impact was applied, it was easily damaged. Finally, the chromaticity of the product manufactured using the potato powder showed the highest level of L value, indicating a bright color, and the product made of barley powder showed the lowest level of L value, indicating black color

When the hardness of the Faroized Rice solid provided in the present invention is too high, the hardness is excessively hard and the texture is deteriorated. When the hardness is too low, the product is easily damaged even if a small impact is applied. Therefore, proper hardness and brittleness should be maintained. The hardness of chrysinous rice, millet, and barley is very high, and there is a problem in texture. Corn powder is problematic because it is broken even though it has high hardness, and rice flour boiled rice powder has hardness or brittleness .

Accordingly, it was analyzed that the hardness and the brittleness were both satisfactory when using the rice bran boiled rice powder as the binder, and thus, it was analyzed to be suitable for the production of the frosted rice solids provided by the present invention.

Example  3: On the binder  included Rice bouillon rice  Analysis of Physical Properties of Farboiled Rice Solids by Powder Concentration

From the results shown in the above Table 1, it was confirmed that it is preferable to use the rice bran boiled rice powder as a binder in the production of the boiled rice bean solid of the present invention. Therefore, the optimum content of the rice bran boiled rice bean was determined.

Specifically, according to the method of Example 1, except that 20 g of Pavolyd rice and a paste having a concentration of 12 to 20% (w / w) were used with a rice bran virion rice powder as a binder , And the physical properties of each of the produced Faroyl Rice solids were analyzed by the method of Example 2 (Table 2).

Comparison of Charcoal Powdered with Boiled Rice Powder Contained in Binder density(%) Hardness (g) Breaking property (g) Chromaticity L a b 12.0
13.4
14.0
16.0
18.0
18.6
19.0
20.0 3046
3483
3735
4213
4747
4911
4955
5184 1854
1956
2048
2646
2827
2855
2919
3051 54.8
54.8
54.7
54.7
54.7
54.6
54.6
54.5 1.36
1.37
1.35
1.48
1.25
1.29
1.28
1.18 35.67
34.15
34.6
34.61
33.98
33.75
33.36
33.87

As shown in Table 2, it was confirmed that the hardness increased, the brittleness increased, and the chromaticity did not change as the concentration of the rice bran virgin rice powder contained in the binder increased. Further, according to the reasons discussed in the above Table 1, it is also possible to obtain a concentration of 13.4 to 18% (w / w) exhibiting a medium level (20 to 80% (W / w) to 18.6% (w / w), it is preferable to use a binder containing a waxy rice boiled rice powder at a concentration of 13.4 to 18.6% (w / w) And the use of a binder containing a waxy burdock rice powder at a concentration of 16% (w / w) was analyzed to be suitable for the production of the flavored rice solids provided in the present invention.

Example  4: Binder  Analysis of Physical Properties of Fatty Boiled Rice Solids by Content

According to the results of Example 3, it was confirmed that the use of a binder containing a wollastonite boiled rice powder at a concentration of 16% (w / w) was suitable for the production of the flavored rice solids provided by the present invention Was prepared according to the method of Example 1 above using 1.5 g to 4.5 g of a binder comprising 20 g of Pavlovic rice of Snow White and 1% of wooly birch bark rice powder at a concentration of 16% (w / w) Each Parboiled Rice solid was prepared and then the physical properties of each of the Parvoiled rice solids prepared above were analyzed by the method of Example 2 (Table 3).

Comparison of characteristics according to content of binder Addition amount (g) Hardness (g) Breaking property (g) Chromaticity L a b 1.5
2.0
2.5
3.0
3.5
4.0
4.5 4130
4200
3025
2990
2920
2890
2860 2301
2622
2198
2199
2090
2062
2033 54.39
54.75
53.66
54.72
55.00
55.82
57.68 1.45
1.09
1.07
0.92
0.87
0.80
0.28 33.71
33.53
32.59
31.27
30.55
30.04
28.47

As shown in Table 3, the hardness increased with the content of the binder until the addition amount of the binder was 2.0 g, but when the content of the binder was higher than the content of the binder, the hardness increased as the content of the binder increased. And brittleness also showed similar pattern.

Example  5: Binder  Analysis of Sensory Characteristics of Phoboid Rice Solids by Content

According to the results of Example 3 above, the binder containing the rice bran wild rice powder at the concentration of 16% (w / w) was added to the boiled rice of the white rice bran at different contents to prepare each of the parboiled rice solid And then the sensory characteristics were analyzed (Table 4).

The sensory characteristics were analyzed as follows: 30 of the researchers working at the Institute of Food Science and Technology of the Rural Development Administration were selected for the purpose of the experiment and the characteristics of the quality of the processed products were investigated. . Five points (1 point, 2 points, 3 points, 4 points, 4 points) were measured for each item of color, hardness, chewiness, taste and overall preference of each Faroese Rice solid produced through the above sensory tests And 5 points were very good), and the sensory characteristics were analyzed.

Comparison of sensory properties according to content of binder Addition amount (g) Color Hardness Chewiness flavor Comprehensive preference map 1.0
1.5
2.0
2.5
3.0
3.5
4.0
4.5 4.0
4.0
4.0
4.0
4.0
3.0
3.0
3.0 1.6
4.0
3.8
3.5
3.5
3.2
3.2
3.1 1.4
4.0
4.0
3.8
3.7
3.5
3.3
3.3 2.6
4.0
4.0
3.6
3.6
3.5
3.3
3.3 2.6
4.0
3.8
3.6
3.6
3.5
3.3
3.3

As shown in Table 4, the color was highest when it was added with 1.5~3.0 g, and was highest when it was added with 3.5~4.5 g. The hardness was the highest when 4.0 g was added with 1.5 g, and the lower the value Respectively. The chewiness and taste were highest at the paste concentration of 1.5 g, and the overall acceptability was also highest at 4.0 g for the addition of 1.5 g.

Claims (6)

(a) mixing rabbit-derived rabbit rice with a rabbit-containing rabbit rice powder to obtain a mixture; And
(b) shaping the mixture and then curing to obtain Faroized Rice solids.
The method according to claim 1,
Wherein the mixing ratio of the rice bran viridis rice and the binder is from 10: 1 to 20: 1 (w / w).
The method according to claim 1,
Wherein the concentration of the powder of salted rice bouillard rice contained in the binder is 13.4 to 18.6% (w / w).
The method according to claim 1,
The burdock rice is dipped in water at 30 to 90 DEG C for 1 to 10 hours, and then is heated for 10 to 100 minutes, and then dried until the moisture content reaches 5 to 30% And then grinding the glutinous rice to a size of 50 to 150 mesh.
The method according to claim 1,
Wherein the mixture further comprises a pre-fraction, a saccharide, a fat, a flavoring, a pigment or a seasoning.
A Pavoiled rice solids prepared by the process of any one of claims 1 to 4.

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