阅读说明：本技术 炒制全谷物麦片的制备方法及混合炒制全谷物的麦片 (Method for preparing fried whole grain oatmeal and mixed fried whole grain oatmeal ) 是由 金钟姬 于 2017-12-05 设计创作，主要内容包括：本发明公开一种将全谷物连同麸皮一同炒制的炒制全谷物麦片的制备方法及其由该制备方法制备的炒制全谷物麦片。蒸煮糙米、糙糯米、黑米、薏米、全高粱、全麦、玉米以及豆等的全谷物后进行干燥,之后,在放射远红外线的红土房进行熟成,在没有其他添加物的条件下进行炒制,使全谷物的最外层形成碳化层,从而可制备以能够被人体吸收的形态包含纤维质中的营养成分的炒制全谷物麦片。(The invention discloses a preparation method of fried whole-grain oatmeal fried by whole grains and bran and the fried whole-grain oatmeal prepared by the preparation method. The whole grain cereal is prepared by steaming whole grains such as brown rice, glutinous brown rice, black rice, pearl barley, whole sorghum, whole wheat, corn and beans, drying, aging in a red soil room emitting far infrared rays, and parching without other additives to form a carbonized layer on the outermost layer of the whole grains, thereby preparing parched whole grain cereal flakes containing nutrients in cellulose in a form capable of being absorbed by human body.)

1. A method of preparing a fried whole grain cereal comprising:

soaking, namely soaking the brown rice, the coarse glutinous rice, the black rice or the whole grains mixed with the brown rice, the coarse glutinous rice and the black rice in salt water to enable the water content of the brown rice, the coarse glutinous rice, the black rice or the whole grains to reach 25-35%;

cooking, namely germinating the germs to 0.2-0.5 mm after the soaking step;

cooking, namely heating and cooking the whole grain with the germ sprouted;

a separation and screening step, namely separating the whole grains which are adhered to each other into single grains, and screening out and removing the damaged whole grains;

a drying step, drying the cooked whole grain for 7-8 hours at the temperature of 28-32 ℃ in a dryer;

a ripening step of ripening the dried whole grain in a red soil room;

a carbonization zone forming step of forming a carbonization zone of a predetermined thickness on the outermost layer of the whole grain by stir-frying the cooked whole grain at 200 to 220 ℃ for 10 to 15 minutes without oil and additives; and

a storage step of storing the roasted whole grain in a sealed container.

2. A method of preparing a fried whole grain cereal comprising:

a soaking step, namely soaking pearl barley, whole wheat or whole grain mixed with the pearl barley and the whole wheat for 2-3 days;

a germination step, namely germinating the germs to 0.2-0.5 mm after the soaking step;

cooking, namely heating and cooking the whole grain with the germ sprouted;

a drying step, drying the cooked whole grain for 7-8 hours at the temperature of 28-32 ℃ in a dryer;

a ripening step of ripening the dried whole grain in a red soil room;

a carbonization zone forming step of forming a carbonization zone of a predetermined thickness on the outermost layer of the whole grain by stir-frying the cooked whole grain at 200 to 220 ℃ for 10 to 15 minutes without oil and additives; and

a storage step of storing the roasted whole grain in a sealed container.

3. The method of producing fried whole grain cereal as claimed in claim 1 or 2, wherein in the ripening step, the process of spraying salt water to the whole grain being ripened and then drying is repeated 3 to 5 times.

4. The method of making fried whole grain cereal as in claim 1 or 2 wherein in the cooking step the cooking is done by heating with steam for 1 to 3 hours.

5. The method of producing roasted whole grain cereal according to claim 1 or 2, wherein in the step of forming a carbonized layer, a carbonized layer having a thickness of 10 to 30 μm is formed on the surface of the whole grain.

6. The method of making fried whole grain cereal as in claim 1 or 2 wherein the cooking step and the drying step are repeated 3-5 times.

7. The method of producing fried whole grain cereal as claimed in claim 1 or 2, wherein in the forming step of the carbonized layer, when a popcorn machine or a frying pan is used as a frying means, the whole grain subjected to the cooking step is frozen, and then subjected to the drying step and then fried.

8. A method of preparing a fried whole grain cereal comprising:

a soaking step, soaking soybeans and black beans or whole grains mixed with the soybeans and the black beans to make the water content of the soybeans and the black beans reach 25-35%;

a cooking step, after the soaking step, heating and cooking the whole grains for 40-50 minutes, and then stewing for 5-15 minutes;

a freezing step, freezing the cooked whole grains in a freezing box;

a drying step, drying the frozen whole grains for 7-8 hours at the temperature of 28-32 ℃ in a dryer;

a ripening step of ripening the dried whole grain in a red soil room;

a carbonized layer forming step of forming a carbonized layer of a predetermined thickness on the outermost layer of the whole grain by stir-frying the cooked whole grain without oil and additives; and

a storage step of storing the roasted whole grain in a sealed container.

9. A method of preparing a fried whole grain cereal comprising:

soaking, namely soaking the dry corn for 1 day;

cooking, namely after the soaking step, putting the corns into a pressure cooker or a steaming tool for cooking for 1 hour;

freezing, namely freezing the cooked corn in a freezing box;

a drying step, drying the frozen corn in a dryer;

a ripening step, ripening the dried corn in a red soil room;

a carbonized layer forming step of forming a carbonized layer of a predetermined thickness on the outermost layer of the frozen and ripened corn by stir-frying the corn in the order of big fire and small fire; and

a storage step, storing the fried corn in a sealed container.

10. The method of making fried whole grain cereal as in claim 9 wherein after the cooking step the fire is turned off and braised for 6 to 8 hours.

11. A roasted whole grain cereal, wherein in the cereal prepared by the method of preparing a roasted whole grain cereal of any one of claims 1 to 9, each different cereal is mixed in a predetermined ratio.

Technical Field

The present invention relates to a method for preparing a fried whole grain cereal by frying whole grains together with bran and a fried whole grain cereal prepared by the method. More particularly, the present invention relates to Manna and a method for preparing the same, in which whole grains such as brown rice, unpolished glutinous rice, black rice, pearl barley, whole sorghum, whole wheat, corn, and soybean are cooked, dried, and parched to produce potassium carbonate from cellulose contained in bran of the whole grains, thereby containing nutrients in the cellulose in a form that can be absorbed by the human body.

Background

With the fact that whole grains such as brown rice or whole wheat, etc., which retain bran, are well known to be beneficial to health, there is an increasing interest and demand for whole grains.

As a result of actual clinical tests, many studies have been reported on the fact that, in a person who has ingested whole grains in an amount larger than that of grains purified by dehulling, the intestinal microflora is healthier, the specific immune response is improved, and the risk of heart diseases, diabetes and carcinogenesis is reduced.

Further, it was confirmed that ingestion of whole grain increases the number of memory T cells and increases the pH concentration of stool by increasing lachnospira (L achnospira), which is a bacterium that produces Monoenoic Fatty acids (Monoenoic Fatty Acid).

As shown in fig. 1, in the brown rice composed of endosperm, germ and bran, the nutritional composition of each is shown in the following table.

TABLE 1

As shown in table 1, it was confirmed that 100g of the Bran (Bran), Endosperm (Endosperm), and Germ (gemm) of the brown rice contained considerable cellulose and iron as minerals in the Bran, respectively, as a result of analyzing the components.

However, in the case of foods prepared using Whole grains (wheat grains) containing bran, there are problems in that the human body cannot digest the cellulose contained in the Whole grains well, and not only cannot absorb various nutrients contained in the bran and is discharged directly through the stool, but also causes dyspepsia.

Due to the above problems, the oatmeal of the prior art is instead prepared using grains from which bran containing nutrients very useful for the human body is removed, and thus has a problem in that various beneficial nutrients contained in the bran of grains cannot be ingested in a balanced manner.

Conventionally, although there are oatmeal prepared using whole grain, the cellulose contained in the bran of whole grain has a molecular crystal structure that cannot be metabolized well in the digestive organs of the human body, and thus there is a problem that it cannot be digested well.

Disclosure of Invention

Technical problem

The present invention has been made to solve the above problems, and an object of the present invention is to provide a whole grain blend-fried cereal flakes processed in such a manner that cellulose contained in bran of whole grains is easily digested, and a method for producing the same.

In particular, it is an object of the present invention to provide a whole grain cereal stir-fried in a mixed state and a method for preparing the same, in which cellulose contained in bran of whole grain is easily digested by digestive organs of the human body by forming a carbonized layer having a predetermined thickness on the outermost layer of whole grain after drying and ripening processes to generate potassium carbonate.

It is another object of the present invention to provide a whole grain cereal having a roasted whole grain and a method for producing the same, which are completely harmless to the human body and can digest minerals and various nutrients contained in bran of the whole grain cereal without using seasonings, oil components, or white sugar.

Means for solving the problems

In order to achieve the above object, in the method for preparing parched whole grain cereal of the present invention, a method for preparing cereal using brown rice, brown glutinous rice and black rice comprises: soaking, namely soaking the brown rice, the coarse glutinous rice, the black rice or the whole grains mixed with the brown rice, the coarse glutinous rice and the black rice in salt water in a whole grain state to enable the water content of the whole grains to reach 25-35%; a germination step, namely germinating the germs to 0.2-0.5 mm after the soaking step; cooking, namely heating and cooking the grain with the germ sprouted by using steam; a drying step, drying the cooked grains in a dryer at the temperature of 28-32 ℃ for 7-8 hours; and a separation and screening step, wherein the whole grains which are adhered to each other are separated into single grains, and the damaged whole grains are screened out and removed. A ripening step of ripening the dried grains in a red soil room; a carbonization zone forming step of frying the cooked whole grain at a temperature of 200 to 220 ℃ for 10 to 15 minutes in the absence of oil to form a carbonization zone having a predetermined thickness on the outermost layer of the whole grain; and a storage step of storing the roasted whole grain in a sealed container.

Also, in the method for preparing roasted whole grain oatmeal according to the present invention, a method for preparing oatmeal using pearl barley, whole wheat or grains mixed therewith includes: a soaking step, soaking pearl barley, whole wheat or grains mixed with the pearl barley and the whole wheat for 2-3 days in a whole grain state; a germination step, namely germinating the germs to 0.2-0.5 mm after the soaking step; a cooking step, wherein the grain with the germ sprouted is heated and cooked for 1-3 hours by using steam; a drying step, drying the cooked grains in a dryer at the temperature of 28-32 ℃ for 7-8 hours; a ripening step of ripening the dried grains in a red soil room; a carbonization zone forming step of frying the cooked cereal at a temperature of 200-220 ℃ for about 10-15 minutes in the absence of oil to form a carbonization zone on the outermost layer of the whole cereal; and a storage step of storing the roasted whole grain in a sealed container.

In this case, the present invention is characterized in that, in the ripening step, the drying process is repeated 3 to 5 times after spraying the grain being ripened with brine.

In the above-described method, the carbonized layer is formed on the surface of the grain to form a carbonized layer having a predetermined thickness, thereby forming potassium carbide in the carbonized layer.

The present invention is characterized in that the cooking step and the drying step are repeated 3 to 5 times.

In the above-described carbonized layer forming step, when a popcorn maker, a frying pan, or a pan is used as a stir-frying device, the grains subjected to the ripening step are frozen, dried, and stir-fried.

Further, in the method for preparing the roasted whole grain oatmeal according to the present invention, the method for preparing the oatmeal using soybeans, black beans or grains mixed with them as the soy sauce cake includes: soaking, namely soaking soybeans and black beans or grains mixed with the soybeans and the black beans serving as the sauce cake in a whole grain state to enable the water content of the soybeans and the black beans to reach 25-35%; a cooking step, after the soaking step, heating and cooking the grains for 40-50 minutes by using steam, and then stewing for 5-15 minutes; a freezing step of freezing the cooked grains in a freezing box; a ripening step, namely thawing and drying frozen grains, and ripening for 2-3 days in a laterite house; a carbonization zone forming step of frying the dried and ripened grains without oil and additives to form a carbonization zone at the outermost layer of the whole grains; and a storage step of storing the roasted whole grain in a sealed container.

Also, in the method of preparing the roasted whole grain cereal of the present invention, the method of preparing a cereal using corn comprises: soaking, namely soaking the dry corn for 1 day; cooking, namely after the soaking step, putting the corns into a pressure cooker or a steaming tool for cooking for 1 hour; a ripening step, drying and ripening the cooked corn in a red soil room; a freezing step, wherein the dried corns are ripened in a freezing box for 2-3 days; a carbonization zone forming step of forming a carbonization zone on the outermost layer by parching the frozen and ripened corn in the order of big fire and small fire; and a storage step of storing the roasted corn in a sealed container.

In this case, the present invention is characterized in that the cooking step is followed by a heat-off step for 6 to 8 hours.

ADVANTAGEOUS EFFECTS OF INVENTION

According to the invention, various whole grains are fried, so that a carbonization layer is formed on the outermost layer of the whole grains, and the potassium carbonate generated in the carbonization layer can change the nutrient components in the cellulose into a form capable of being absorbed by a human body. Thus, it is possible to provide a nutritional jelly which can provide a balanced intake of various nutrients contained in bran of whole grains.

In particular, by preparing a plurality of grains under respective optimized processing conditions, the original taste and flavor of each grain can be perceived. And, can be chewed for a long time, thus indirectly helping brain health.

Moreover, a small amount of potassium carbonate generated in the process of stir-frying the grains dissolves metabolites and grease of the body, reduces hypertension, heart disease and obesity, and pores generated by carbonization of bran parts during stir-frying can adsorb toxic substances in the digestion process, so that the stomach and intestine are comfortable, the body is warm and the blood vessels are cleaned.

Further, since artificial seasonings, oils and fats, and white sugar are not used at all, natural flavor of whole grains can be completely sensed, and the whole grains are not harmful to the human body.

Drawings

Fig. 1 is a partial sectional view showing the structure of brown rice.

FIG. 2 is a process diagram of a preparation method of the mollier using brown rice, brown glutinous rice and black rice.

Fig. 3 is a diagram showing a soaking step.

Fig. 4 is a view showing a cooking step.

Fig. 5 is a view showing a ripening or drying step in a red soil chamber.

Fig. 6 is a diagram showing a carbonized layer forming step.

FIG. 7 is a diagram showing the state of metering and mixing various roasted whole grains

Fig. 8 is a process diagram of a preparation method of whichever beans are used.

FIG. 9 is a process diagram of a preparation method of barley or whole wheat.

FIG. 10 is a process diagram of a process for preparing mollien using corn.

Detailed Description

The present invention will be described in detail below with reference to preferred embodiments thereof and the accompanying drawings, wherein like reference numerals denote like elements throughout the drawings.

When a structural element "includes" another structural element in the detailed description of the invention or the claimed invention, unless otherwise specified, it is not to be construed as being limited to only the corresponding structural element but it is to be understood that other structural elements may be included.

The invention relates to a method for preparing oatmeal by respectively preparing brown rice, coarse glutinous rice, black rice, coix seed, whole sorghum, whole wheat, corn and soybean which are used as whole grains under optimal processing conditions.

Hereinafter, the oatmeal prepared using the method of the present invention will be referred to as "whichever (Manna)". The term "morse" means a food prepared from grains in a natural state without adding any additives such as artificial seasonings, although it is recorded in the bible as "Tianjiang food".

Hereinafter, the preparation method of each whole grain will be described in detail.

Preparation method of Doensite using brown rice, glutinous brown rice and black rice

The glutinous rice is used for preventing adult diseases with weak digestive function and treating obesity, is rich in inorganic salts and vitamins, and can be used for treating hypertension, diabetes, arteriosclerosis, etc.

Black rice is black rice and contains a water-soluble pigment known as anthocyanin, which has antioxidant, anticancer and antiulcer effects, and thus is black, and black rice is rich in anthocyanin, and contains 5 times as much vitamins of the B group, minerals such as iron, zinc and selenium as compared with ordinary rice.

As shown in fig. 2, the preparation method of the molars using brown rice, unpolished glutinous rice, black rice or their mixture includes a soaking step S110, a germination step S120, a cooking step S130, a drying step S140, a ripening step S150, a carbonized layer forming step S160 and a storing step S170.

As shown in fig. 3, the soaking step S110 is performed by soaking the brown rice, the brown glutinous rice, the black rice or the mixture thereof in the salt water for 12 to 24 hours.

The brown rice, the coarse glutinous rice, the black rice or the mixed grains thereof subjected to the soaking step S110 absorb a certain amount of water while maintaining the original grain shape thereof, so that the water content of the brown rice, the coarse glutinous rice, the black rice or the mixed grains thereof reaches 25 to 35%.

If the water content is less than 25% or more than 35%, normal germination is not possible in the germination step S120 in the subsequent step, and therefore, in the steeping step S110, the water content of the brown rice, the brown glutinous rice or the mixed grain thereof is 25 to 35%.

By performing the soaking step S110 using hot water, the soaking time can be shortened.

After the soaking step S110, the texture of the brown rice, the unpolished glutinous rice, the black rice or the mixed grains thereof is gradually changed by the heat of steam to cook the grains into a form suitable for ingestion in the cooking step S130, and then the carbonized layer forming step S160 allows the grains to maintain their original form without much damage to the internal and external textures, so that the grains can maintain their crispy texture and good taste, and various nutritional components contained in the grains can be directly ingested.

And a germination step S120 of putting the brown rice, the brown glutinous rice, the black rice or the mixed grains thereof, which have been subjected to the soaking step S110, into a germination machine for 7 to 10 hours to germinate germs to have a size of 0.2 to 0.5 mm.

If the size of the germ is less than 0.2mm, nutrients contained in the germ are not sufficiently abundant, and if the size of the germ is more than 0.5mm, the taste is affected, and therefore, it is preferable that the germ of the brown rice, the brown glutinous rice, the black rice, or the mixed grain thereof is germinated to a size of 0.2 to 0.5mm in the germination step S120.

All cereals will have their nutrients maximized upon germination and new nutrients are generated.

The brown rice undergoes various chemical changes in its interior during germination, i.e., at the moment of germination.

When the brown rice germinates, new nutrients are generated and the existing nutrients are increased. Substances that are immune to various bacteria in the surroundings are also produced.

Due to these changes, the germinated brown rice has characteristics that it does not cause dyspepsia and enables the ingesting person to completely digest and absorb its nutrients.

In addition, detoxification substances, immunological substances, and enzymes of sprouted grains have attracted attention as new substances capable of treating various difficult and complicated diseases.

In addition, the dietary fiber of the brown rice is greatly increased in the germination process. The dietary fiber has a structure similar to a sponge and has good adsorption force. Therefore, the water permeates into various parts of the intestine to adsorb and discharge metabolites, cholesterol, heavy metals, agricultural chemicals, and the like.

When the germinated brown rice is ingested, the blood becomes clear and the metabolism becomes smooth, thereby preventing various adult diseases such as hypertension, diabetes, obesity, constipation, etc.

As shown in fig. 4, a cooking step S130 of putting brown rice, polished glutinous rice, black rice or a mixed grain thereof, which is germinated to a size of 0.2 to 0.5mm by the germ in the germination step S120, into a steamer with a uniform thickness, steaming the brown rice, polished glutinous rice, black rice or a mixed grain thereof for 1 to 3 hours with steam, and uniformly exposing the particles of the brown rice, polished glutinous rice, black rice or a mixed grain thereof to the steam to uniformly cook the inside of the grains.

Whole grains provide energy (sugars) that are well suited for the human body, and these sugars are converted into energy required by the human body only through anabolism of carbohydrates (starches) in the body.

However, the carbohydrate crystal state of raw grains (uncooked food) has a molecular crystal structure in which the human digestive juice (organ) is not metabolized well, and the carbohydrate (starch) in this state is called β state.

When raw cereal flour is stirred and then pressed into rice crust by a rice crust machine for eating, dyspepsia and, in some cases, abdominal pain are caused, because anabolism (digestion) in the digestive organs does not proceed well.

In the process of cooking, steaming or frying, the β -state starch is broken in the structure of each connecting molecule, i.e., α, and is easily assimilated (digested) by the digestive juice of the human body to convert the starch into a desired sugar, thereby providing energy.

In this way, the carbohydrate molecules of the whole grain are crystallized in the state α in the cooking step S130, and are easily digested.

Preferably, in the process of performing the cooking step S130, water is added several times and stirred. The reason is that the coarse glutinous rice requires more moisture when cooked than other whole grains.

In the cooking step S130, if the cooking time is less than 1 hour, a part of the brown rice, the unpolished glutinous rice, the black rice or the mixed grains thereof is not cooked, and if it is more than 3 hours, the grains are too soft and rotten to keep the original shape of the grains, and therefore, the cooking time is preferably 1 to 3 hours.

In addition, although the cooking step S130 is described as cooking using steam, cooking using a pressure cooker may be used.

The cooking method using the pressure cooker is classified into the following two methods.

The first method is to cook the brown rice, the brown glutinous rice, the black rice or the mixed grains thereof, which have been subjected to the germination step S120, directly after washing, without soaking them.

Adding brown rice, glutinous unpolished rice, black rice or their mixed grains into a pressure cooker, adding water to a degree that the brown rice, glutinous unpolished rice, black rice or their mixed grains are barely passed, and cooking. When the pressure limiting valve begins to shake while discharging the steam from the pressure limiting valve of the pressure cooker, the fire is not immediately turned off, but the steam is completely discharged after waiting for about 5 minutes. In this case, the whole grain is well separated into single grains in the drying step S140 to be described later, and the carbonized layer is not easily cracked when the stir-frying is performed in the carbonized layer forming step S160.

The second method is to put coarse glutinous rice, black rice or their mixed grains into a pressure cooker, add water to make the coarse glutinous rice, black rice or their mixed grains spread over about 1cm, and cook them. When the pressure limiting valve begins to shake while discharging the steam from the pressure limiting valve of the pressure cooker, the fire is not immediately turned off, but the steam is completely discharged after waiting for about 5 minutes. In this case, the whole grain is not easily separated into single grains in the drying step S140 described later. Instead, when the stir-frying is performed in the carbonized layer forming step S160, the carbonized layer is easily cracked.

And a drying step S140 of drying the brown rice, the brown glutinous rice, the black rice or the mixed grains thereof having undergone the cooking step S130 in a dryer at a temperature of 28 to 32 ℃ for 7 to 8 hours.

If the drying time in the dryer is less than 7 hours, the drying cannot be properly performed, and not only the roasted taste and flavor are not good, but also a carbonized layer cannot be properly formed on the surface of the brown rice, the black rice or the mixed grains thereof in the following carbonized layer forming step S160. Further, if the drying time is longer than 8 hours, the texture is too hard, and cracks are generated on the surface due to excessive drying, and therefore, it is preferable to perform the drying at a temperature of 28 to 32 ℃ for 7 to 8 hours.

Further, a separation and screening step may be performed to separate the brown rice, brown glutinous rice, black rice or their mixed grains subjected to the drying step S140, and screen and remove the damaged whole grains.

Preferably, an additional appliance capable of easily separating grains adhered to each other may be used. The adhered grains were separated using a small mortar or using a mallet on a flat ground.

In this process, the small particles of the broken grains are not easily fried, and therefore, it is preferable to screen them out using a sieve.

The cooking step S130 and the drying step S140 are repeated 3 to 5 times, that is, if the cooking and the drying are repeated, the efficacy of which can be maximized when the patient fries in the subsequent carbide layer forming step S160, and a faster therapeutic effect can be obtained when the patient takes the food.

As shown in fig. 5, a ripening step S150 of ripening the brown rice, the brown glutinous rice, the black rice or the mixed grains thereof having undergone the drying step S140 in a red soil room for 2 to 3 hours is performed.

The brown rice, the brown glutinous rice, the black rice or the mixed grains thereof, which have been subjected to the drying step S140, are transferred to a red soil chamber and evenly spread in a thickness of less than 5 cm.

Removing smell of brown rice, brown glutinous rice, black rice or their mixed grains by aging with far infrared ray radiation substance, and retaining original taste of whole grains. Moreover, the taste becomes softer by the powerful purification effect, so that the food is more suitable for human bodies.

The Red soil room is a space with most wall surfaces closed by Red soil (Red Clay), a boiler is arranged outside the Red soil room, hot water is supplied through a pipe to heat the ground of the Red soil room, and a large amount of far infrared rays are radiated from the Red soil while the temperature in the room is improved.

The laterite has the characteristic of emitting far infrared rays, and is preferably cured in a laterite room emitting far infrared rays with the wavelength of 25-50 mu m.

In this case, it is preferable that the temperature inside the red soil room is maintained at 40 to 42 ℃ and the humidity is maintained at 30 to 50% in order to maximize the aging effect.

In the following examples, in the case where the drying or curing step is carried out in a laterite cell, it is carried out under the same conditions as those described above.

When the temperature is kept at less than 40 ℃, far infrared rays cannot be sufficiently emitted and sufficient aging cannot be performed, and when the temperature is kept at 42 ℃ or more, the physical properties may be changed.

In addition, if the humidity is less than 30%, cracks may be generated due to excessive drying, and if the humidity is more than 50%, drying may not be performed, and therefore, it is preferable to maintain the humidity of 30 to 50%.

Preferably, in the process of performing the ripening step S150 in a red soil room, the brown rice, the brown glutinous rice, the black rice or the mixed grains thereof during the ripening are sprayed with saline water, and the drying process is performed about 3 to 5 times during the ripening.

In the process of spraying saline water to cooked brown rice, brown glutinous rice, black rice or their mixed grains and drying, hard grain tissues become soft and the taste becomes good, so that the moisture in the grains is uniformly distributed, and the grains are easy to be absorbed by human bodies.

Then, as shown in fig. 6, a carbonized layer forming step S160 of frying in a frying apparatus in the form of a barrel, a frying pan or a pan without oil or frying brown rice, glutinous brown rice or a mixed grain thereof in a small amount in a non-soft and non-hard state with water still contained by a popcorn machine to be fried to be yellowish is carried out to form a carbonized layer on the outermost layer of the whole grain is carried out.

Preferably, the carbonized layer is formed in a thickness of 10 to 30 μm according to the kind of the whole grain.

In the process of roasting the whole grain through the above-mentioned carbonized layer forming step S160, fine cracks start to be generated in the carbonized layer formed at the bran portion of the whole grain, and thus, it is preferable to roast until the carbonized layer is cracked.

That is, stir-frying with strong fire, then stir-frying with slow fire until the bran of the grains is cracked.

However, when prepared as a cereal for the elderly and infirm with teeth problems, it is stir-fried smoothly with a small fire so that the bran does not crack and form a carbonized layer.

The whole grain can also be soaked for one day and then fished out, and stir-fried with very small fire for a long time to form a carbonized layer.

In the carbonized layer forming step S160, the mixture is roasted at a temperature of 200 to 220 ℃ for 10 to 15 minutes, and in the case of roasting at a temperature of less than 200 ℃ or for a time of less than 10 minutes, the carbonized layer cannot be sufficiently formed, and in the case of roasting at a temperature of more than 220 ℃ or for a time of more than 15 minutes, bran rich in various nutrients is carbonized too thickly to deteriorate the taste, and thus, it is preferable to roast at a temperature of 200 to 220 ℃ for 10 to 15 minutes.

When the grains are fried using a frying pan or a pan, the brown rice, the brown glutinous rice or the mixed grains thereof, which have been subjected to the cooking step S130, are put into a plastic container and sufficiently frozen in a freezing chamber for 1 week, and are fried using a frying pan or a pan after the drying step S140. By the above mode, soft mouthfeel can be felt instead of hard mouthfeel when eating. The same applies to the use of popcorn makers for frying.

If raw grains in the state of β are directly roasted at high temperature without the above steps to fix the β state of starch, anabolism in human digestive organs cannot be performed, and in some cases, putrefaction may occur due to the activity of putrefactive microorganisms, which may cause abdominal pain or direct excretion without digestion.

In order to solve the above problems, the whole grain is cooked, dried, and then roasted at high heat to form a carbonized layer, so that the whole grain can be prepared into a food for anabolism (digestion).

In the above-mentioned carbonized layer forming step S160, when the brown rice, the brown glutinous rice, the black rice or the mixed grains thereof are roasted, the bran portion formed of the cellulose is carbonized to form the carbonized layer as carbon having innumerable pores, which contains potassium carbonate (K)₂CO₃) When the brown rice, the unpolished glutinous rice or the mixed grains thereof are roasted, the bran is finely cracked, and when the brown rice, the unpolished glutinous rice, the black rice or the mixed grains thereof are ingested and chewed, calcium carbide generated by carbonization of the bran is dissolved along with the breakage of the bran and sufficiently burns out various nutrients contained in the cellulose of the bran, so that the calcium carbide is easily absorbed by the human body, and various beneficial vitamins and minerals contained in the cellulose of the bran can be ingested in a balanced manner.

Also, the roasted cereal has a very low moisture content and mixes saliva when chewed, thereby being more completely digested.

The storage step S170 is performed, in which the brown rice, brown glutinous rice, black rice or mixed grains thereof having passed through the above-described carbonization layer formation step S160 are cooled, stored in a sealed container, and the whole grains such as coix seed, sorghum, whole wheat, corn, black rice and soybean are respectively subjected to a stir-frying process, and then, as shown in fig. 7, a predetermined amount of each of the stir-fried whole grains is mixed to form a rice.

In the above-mentioned storage step S170, the roasted grains are cooled to maximize the fragrant taste and smell, and sealed in the container so that the grains are not damaged, thereby being stored for a long period of time and being conveniently ingested.

Domper making method using beans

Soybeans and black beans used as sauce cakes are used as beans for preparing the mochi.

The soybean used as the soy sauce cake contains a plurality of effective components such as lecithin, saponin, isoflavone, trypsin inhibitor and the like, has the effects of resisting cancer, reducing cholesterol, inhibiting fat synthesis to prevent obesity, activating intestinal peristalsis to ensure smooth defecation and is effective on constipation.

The black bean is black with single bran, has more anti-aging components compared with common beans, and is effective in preventing adult diseases and reducing weight.

As shown in fig. 8, the whichever preparation method using beans includes a soaking step S210, a cooking step S220, a freezing step S230, a drying step S240, a ripening step S250, a carbonized layer forming step S260, and a storing step S270.

And (5) performing a soaking step S210, namely, respectively cleaning the black beans and the soybeans for making the sauce cakes, and then soaking for 2-3 hours.

The beans subjected to the soaking step S210 keep the original shape of the beans and absorb a certain amount of moisture, so that the moisture content of the beans reaches 25 to 35%.

If the water content is less than 25%, the interior of the beans cannot be ripened in the carbonized layer forming step S250, which is a subsequent step, and if it is more than 35%, the beans are too soft and rotten, and the shape is damaged during the processing, so that the water content is 25 to 35% in the soaking step.

And a cooking step S220 of putting the beans subjected to the soaking step S210 into a steaming tool, uniformly exposing bean grains to steam, and steaming for 40-50 minutes.

In the cooking step S220, the soybeans and the black beans for making the soy sauce cake are put into the steamer with a uniform thickness, and then the steamer is cooked for a certain time, so that the beans are subjected to a predetermined amount of steam to make the insides of the soybeans and the black beans for making the soy sauce cake well cooked.

If the time for steaming the beans is less than 40 minutes, a part (center part) of the beans is not cooked, and if the cooking time is more than 50 minutes, the beans are too soft and rotten to keep the original shape, and therefore, the cooking time is preferably 40 to 50 minutes.

In the case of cooking using a pressure cooker or a shallow pot, the cooking time can be shortened to a little extent.

Preferably, in the cooking step S220, the beans are cooked by exposing to steam for 40 to 50 minutes, and then braised for 5 to 15 minutes. The cooked beans were braised to make the interior of the beans cooked uniformly.

If the braising time is too short, the beans are too soft, and if the braising time is too long, the beans may swell, and therefore, the braising is preferably performed for 5 to 15 minutes.

A freezing step S230 of cooling the beans cooked in the cooking step S220, putting the cooled beans in a bag or a sealed container, and freezing the beans in a freezer for 2 to 3 days is performed.

The freezing step S230 is a ripening process for softening the soybeans and the black beans used as the soy sauce cake to make them have a good taste. But the freezing step S230 may be omitted.

Freezing beans destroys protease digestion inhibitory enzymes called bean proteases, and has the effect of facilitating digestion. In addition, the taste is improved through the freezing process, and the soybeans and the black beans which are used as the sauce cake are not adhered to each other, so that the effect of simplifying the subsequent process is achieved.

A drying step S240 of thawing the frozen beans and then drying the thawed beans is performed.

And (3) transferring the frozen soybeans and the black beans which are used as the sauce cakes to a drying rack, uniformly spreading the soybeans and the black beans, and drying the soybeans and the black beans while unfreezing.

Then, a ripening step S250 is performed, in which the dried soybeans and black beans for making the soy sauce cake are transferred to a red soil chamber and ripened for 2-3 days. The cooking step S250 is the same as the above-described cooking step S150 of the brown rice and the unpolished glutinous rice, and thus detailed description thereof is omitted.

After the cooking is finished, a carbonized layer forming step S260 of stir-frying the soybeans and the black beans to be the soy paste cake is performed.

The soybean and black bean for making the sauce cake are fried by a frying device in the shapes of a barrel, a frying pan and a pan with big fire under the condition of not adding oil, then the fire is adjusted to be small and braised until the inside of the soybean and black bean is well cooked and becomes yellow, so that the soybean and black bean become crisp.

The carbonized layer forming step S260 of the beans is the same as the carbonized layer forming step S160 of the brown rice or the unpolished glutinous rice described above, and thus detailed description thereof is omitted.

The storage step S270 of cooling the soybeans and the black soybeans processed into the soy sauce cake through the carbonization zone forming step S260 and then storing them in a sealed container is performed.

The roasted soybeans and black soybeans are cooled to maximize the savory taste and smell, and sealed in a container so that the shape of the soybeans is not damaged, thereby allowing long-term storage and easy ingestion.

Preparation method of morpholine using pearl barley and whole wheat

Pearl barley contains a large amount of tocotrienols inhibiting the synthesis of cholesterol, contains more calcium, cellulose and B vitamins than rice, makes skin elastic, contains a large amount of potassium, helps blood pressure to be normal, contains 10 times of dietary fiber which makes intestinal tract firm and effective for constipation than rice, makes intestinal tract movement softer and helps smooth digestion.

Whole wheat is rich in cellulose, and is effective in constipation, hemorrhoid and cancer prevention, contains lipopolysaccharide, and can enhance immunity, and contains glutamine peptide, and can promote digestive tract activity.

As shown in fig. 9, the preparation method of barley or whole wheat using pearl includes a soaking step S310, a germination step S320, a cooking step S330, a drying step S340, a ripening step S350, a carbonized layer forming step S360, and a storing step S370.

The soaking step S310 is performed, that is, after the pearl barley, the whole wheat or the mixture thereof is washed with clean water, the pearl barley, the whole wheat or the mixture thereof is soaked for 1 day or 2 to 3 days.

The bran of pearl barley and whole wheat is thicker than that of the brown rice, and thus, sufficient soaking is performed for 1 day or 2-3 days longer than that of the brown rice in the soaking step S310. Through the soaking step S310, the pearl barley and the whole wheat are kept in the original shapes and are in the state of absorbing moisture.

The pearl barley and whole wheat having undergone the above-mentioned soaking step S310 are subjected to the germination step S320, the cooking step S330, the drying step S340, the ripening step S350, the carbonized layer forming step S360, and the storage step S370, and among the pearl barley and whole wheat having undergone the above-mentioned soaking step S310, the germination step S320, the cooking step S330, the drying step S340, the ripening step S350, the carbonized layer forming step S360, and the storage step S370 are the same as those of the above-mentioned preparation method using brown rice or glutinous unpolished rice, and thus detailed description thereof is omitted.

Dolomite preparation method using corn

Corn is an annual plant belonging to the family Poaceae, contains zein peptide (zein peptide), has effects of lowering blood pressure, promoting digestion, improving constipation, and treating diabetes and arteriosclerosis.

As shown in fig. 10, the whatever preparation method using corn includes a soaking step S410, a cooking step S420, a freezing step S430, a drying step S440, a ripening step S450, a carbonized layer forming step S460, and a storing step S470.

The steeping step S410 is performed, i.e., after washing the dry corn with clean water, steeping the corn with hot water for one day. The corn having undergone the steeping step S410 maintains the original shape of the grain and is in a state of absorbing moisture.

Cooking step S420 is performed, in which the corn subjected to the soaking step S410 is put into a pressure cooker or a steamer and cooked for 1 hour. At this point, sufficient water is added and cooked with a large fire to break the corn particles.

In the soaking step S410, the corn grains absorb sufficient moisture, and the tissues of the corn are gradually changed by the action of hot air, so that the corn grains are cooked in a state suitable for ingestion, and the original shape of the corn grains is maintained. Thus, even after the subsequent carbonized layer forming step S450, the original form of the corn can be maintained, and the tissues inside and outside the corn are not largely damaged, so that various nutritional components contained in the corn can be directly taken in.

Preferably, after the corn grains are completely cooked, the fire is turned off and the corn grains are braised for a sufficient time (6 to 8 hours). The stewing is to evenly cook the corn into a state of not soft and not hard.

And (4) performing a freezing step S430, uniformly spreading and cooling the stewed corns in the cooking step S420 at normal temperature, putting the corns into a bag or a sealed container, and freezing the corns in a freezer for 2-3 days.

Thereafter, a drying step S440 is performed, in which the frozen corn is transferred to a drying rack, thawed at a normal temperature, and then dried. At this time, the drying step S440 is performed to the extent that the surface of the corn grain is slightly hard.

However, the cooling step S430 may be omitted, and the drying step S440 may be performed directly after the cooking step S420.

After that, a ripening step S450 is performed, i.e., the dried corn is transferred to a red soil room and ripened for 2 to 3 days. The cooking step S450 is the same as the above-described cooking step S150 of the brown rice and the unpolished glutinous rice, and thus detailed description thereof is omitted.

The carbonized layer forming step S460 of performing the cooking when a certain moisture is permeated into the corn subjected to the cooking step S450 is performed.

The bran of the corn is too thick, so the corn is firstly fried by big fire, then the fire is adjusted to be small, and the corn is fried by small fire.

Moisture permeates into the corn uniformly, so that after the corn is first roasted with a big fire, the fire is gradually reduced, and the corn is roasted with a small fire, thereby removing the moisture.

The carbonized layer forming step S460 of the corn is the same as the carbonized layer forming step S250 of the mocha preparation method using the soybeans and the black beans as the soy paste, and thus a detailed description thereof will be omitted.

Performing a storage step S470 of cooling the uniformly roasted corn having undergone the carbonization zone formation step S460, storing the cooled roasted corn in a sealed container, cooling the roasted corn to maximize the fragrant taste and smell, and sealing the same in the container without damage of the corn, thereby storing the same for a long period of time and facilitating ingestion

As shown in fig. 7, the respective brown rice, brown glutinous rice, black rice, soy beans, black bean, pearl barley, whole wheat, and corn stir-fried and processed by the different preparation methods as described above were mixed at a predetermined ratio to prepare a whole grain mixed cereal.

The technical idea of the present invention is explained above by the embodiments described above.

It will be apparent to those skilled in the art from this disclosure that various modifications and variations can be made in the embodiments described above.

It should be understood that those skilled in the art to which the present invention pertains may make various modifications including the technical ideas of the present invention based on the description of the present invention, even if not explicitly shown or described, and such modifications are intended to fall within the scope of the claims of the present invention.

The above-described embodiments described with reference to the drawings are illustrative of the present invention, and the scope of the invention claimed is not limited to these embodiments.