KR20040107078A - Manufacturing Method of Half Wet Rice Flour - Google Patents

Abstract

PURPOSE: A manufacturing method of half wet rice flour is provided to produce various kinds of rice flour products. CONSTITUTION: The method comprises the steps of: distributing water on rice for 20 minutes at a hydraulic pressure of 0.5kg and a water temperature of 60deg.C (S12); grinding the rice suing a roll mill (S14); drying the grinded rice flour for 2 hours with a hot air of 70deg.C so as to obtain a moisture content of 15% (S16); and finally commercializing a product by packing the dried half wet rice flour with nylon, polyethylene and paper (S18).

Description

Manufacturing Method of Half Wet Rice Flour

The present invention relates to a method of manufacturing a semi-wet rice flour, devised a spray sprinkler without immersing the rice, absorbing water to the rice, then crushed with a roll mill adjusted to 15% moisture through a hot air dryer, packaged at room temperature It relates to a method of producing semi-wet rice flour to be distributed in.

The present invention is a manufacturing technology for supplying the intermediate material that can be used for the production of sputum rice cake or similar products, eliminating the trouble of immersing and grinding every time the rice cake is produced, increasing the convenience and storage properties, while reducing starch damage, room temperature Since it is possible to distribute in the mass production of rice cakes and rice cakes of uniform quality uniformity, it is effective to manufacture a variety of rice processed products using the same.

Rice flour, which is an intermediate material of rice cakes, not only changes its characteristics greatly depending on the milling method but also affects the final product.

Generally, the milling method of rice flour can be classified into dry milling method and wet milling method. Dry milling method is simple and inexpensive because it is economical but of poor quality. On the contrary, wet milling method has good quality but drying cost. This takes a lot, and causes water pollution, commercial rice powder is currently produced by the dry milling method.

However, in the rice cake manufacturing industry that uses the most rice flour, since the rice cake made of dry milled rice powder is not of good quality, rice cake is made by making rice powder by the wet milling method.

Currently, the production of rice cake for rice cake soup, which occupies the largest share of rice processing products in our country, is wet-milled after dipping, so a large amount of wastewater is released, and rice powder must be produced every time rice cake is produced, which is very cumbersome and watery. It is difficult to commercialize because the content is more than 35% and can not be distributed at room temperature, on the other hand, when manufacturing dry rice flour, starch damage is severe and molding of the rice cake is not easy.

Therefore, while research on the manufacturing method of rice flour that can be distributed at room temperature with little starch damage, a technique related to a semi-wet manufacturing apparatus was introduced in Japan.

However, the manufacturing technique can improve the combustibility and the quality of the product by the apparatus which is pulverized in an immersion tank and then crushed through a roll grinding, a microcylinder grinder, and dried through a cyclone, but the apparatus is complicated and the investment cost is high. It is too high to realistically be commercialized.

Accordingly, the present invention has been made in view of the above, and is a manufacturing technology for supplying intermediate materials that can be used for the production of sputum rice cakes or similar products, eliminating the trouble of immersing and grinding every time rice cake is produced. It can be distributed at room temperature with little starch damage and easy to mass production of uniform rice cake and rice confectionery, thereby providing semi-wet rice flour manufacturing method that can manufacture various rice processed products using the same. It is for that purpose.

1 is a manufacturing process chart of the method for producing a semi-wet rice flour of the present invention.

In the method for producing a semi-wet rice flour of the present invention, the step of spraying rice for 20 minutes at a water pressure of 0.5kg, water temperature 60 ℃; Grinding into a first gap of 0.038 mm and a second gap of 0.279 mm using a roll mill; Drying the pulverized rice powder with a hot air at 70 ° C. for 2 hours to obtain a water content of 15%; The dried semi-wet rice flour is packaged with nylon + polyethylene + paper to final production.

Hereinafter, the present invention will be described in detail for each process.

1 is a manufacturing process chart of the method for producing a semi-wet rice flour of the present invention.

First, in a first step, a step (S12) of sprinkling on the milled raw rice (S10) is performed.

The raw rice is placed in a sprayed hydrothermal device hopper and reciprocated through the belt for 20 minutes. The speed of the conveyor belt is 8 seconds, the amount of rice that can be treated is 4.5 kg, and the amount of water used per minute The amount is 41 l / min and 5.4 kg is injected per minute.

The number of spray shanghai is 13 times per minute, and the thickness of rice on the conveyor belt is 1.3cm.

At this time, in the hot water producing apparatus at the bottom to supply hot water at 60 ℃, the used water was to be used again through the circulator.

Next, in a second step, a step (S14) of grinding the rice is performed.

That is, in the above watering process, the rice soaked in water is drained, put into a roll mill, and the gap between the rolls is pulverized first to 0.038 mm, and the second time is regrinded to a gap of 0.279 mm so that the grain size of the rice becomes 80 mesh. To minimize starch damage.

In a third step, a step (S16) of drying rice is performed.

That is, the rice powder pulverized in the above-described second process is placed in a 70 ° C. hot air dryer or a 15% moisture content through a tunnel type hot air dryer. Particularly, in order to achieve equilibrium of moisture, the drying process is first dried for 1 hour, aged in a plastic pack, aged for 20 minutes so that moisture inside the rice can come out, and secondly, it is preferably re-dried for 30 minutes. Do.

Finally, the packaging step (S18) is performed.

That is, the dried rice flour is packaged in a wrapping paper made of nylon, polyethylene and paper to complete the whole process.

Hereinafter, the test results for the water content, particle size distribution, starch damage, color and sensory test will be described for the examples and comparative examples according to the present invention.

Experimental Example

According to an embodiment of the present invention, rice is sprinkled for 20 minutes at a water pressure of 0.5 kg and a water temperature of 60 ° C., and pulverized with an 80 mill roll mill to prepare an experimental example.

(Comparative Example 1)

In Comparative Example 1, the watering time was replaced with 5 minutes instead of 20 minutes to prepare Comparative Example 1.

(Comparative Example 2)

In Experimental Example, Comparative Example 2 was prepared by replacing the sprinkling time with 10 minutes instead of 20 minutes.

(Comparative Example 3)

In Experimental Example, Comparative Example 3 was prepared by replacing the sprinkling time with 15 minutes instead of 20 minutes.

(Comparative Example 4)

Rice was immersed for 2 hours according to the conventional method, and prepared by Comparative Example 4 by grinding with a roll mill of 80mesh.

(Comparative Example 5)

In Comparative Example 4, the immersion time was replaced with 4 hours instead of 2 hours to prepare Comparative Example 5.

(Comparative Example 6)

In Comparative Example 4, the immersion time was replaced with 6 hours instead of 2 hours to prepare Comparative Example 6.

(Comparison of Moisture Content)

As shown in Table 1 below, the water content of the semi-wet rice flour according to the experimental example is 31.50%, similar to the water content of the wet rice flour prepared by immersion for 6 hours according to the conventional method, It can be seen that the moisture content of the rice flour according to the conventional method does not make a big difference.

(Comparison of particle size distribution)

As shown in Table 2 below, Experimental Example and Comparative Examples 1 to 6 can be seen that the particle size distribution of 80 mesh or less occupies the highest ratio, and the larger the particle size, the smaller the distribution. Thus, if the particle size distribution is similar, it can be seen that the excellent wet milling rice powder and quality characteristics are similar in processing suitability.

(Comparison of Starch Damage)

As shown in Table 3 below, the starch damage of the experimental example is 6.97%. In addition, in the case of semi-wet rice flour, starch damage is increased as the wet rice flour is immersed, the starch damage does not increase even if the water spray time is increased.

(Comparison of chromaticity of rice flour)

As shown in Table 4 below, it can be seen that the L value indicating the brightness of the rice flour in the rice flour of the experimental example is 95.80 at 80mesh and 95.40 at 100mesh, and there is no significant difference from the L value of the wet rice flour.

In Table 4, L indicates brightness, a redness, b yellowness, and nd is not detected.

(Sensory test)

As shown in Table 5 below, after preparing sputum cake with the materials of Experimental Examples and Comparative Examples 1 to 6, the color, appearance, hardness, texture and palatability were examined. As shown in Table 5, it can be seen that there is no significant difference in sensory performance in Experimental Example and Comparative Examples 1-6.

Embodiments of the present invention have been described in detail above with reference to the accompanying drawings and diagrams. However, the present invention is not limited to the above-described embodiment, but is limited within the spirit and spirit of the appended claims.

According to the present invention, a large amount of semi-wet rice flour according to a continuous process can be easily produced.

In addition, the moisture content of 15% can provide rice flour that can be distributed at room temperature.

Claims (3)

Sprinkling rice for 20 minutes at a water pressure of 0.5 kg and a water temperature of 60 ° C .; Grinding the rice using a roll mill; Drying the pulverized rice flour with 70 ° C. hot air for 2 hours to make the moisture content 15%; and Method for producing a semi-wet rice flour, characterized in that it comprises the step of packaging the dried semi-wet rice flour with nylon + polyethylene + paper final product. 2. The semi-wet rice flour as claimed in claim 1, wherein the grinding process consists of two grinding processes, a first grinding process is achieved with a roll mill gap of 0.038 mm, and a second grinding process is achieved with a roll mill gap of 0.279 mm. Manufacturing method. The process of claim 1 wherein the drying process is: A primary drying step of drying for 1 hour with hot air at 70 ° C .; Aging step of wrapping the rice in a plastic pack for 30 minutes; And Method for producing a semi-wet rice flour, characterized in that consisting of a secondary drying step of drying the rice for 30 minutes in a hot air of 70 ℃.