Method of processing and mass-producing green whole grains

Abstract

The invention relates to a method of processing and mass-producing green whole grains. According to the method of processing and mass-producing green whole grains of the present invention, the green whole grains is so smooth and chewy that they can be convenient to eat. Further, since the green whole grains are tinged with clear green, they can provide freshness visually. Furthermore, their nutrients are very so abundant that green whole grains good for health and prevention of adult diseases can be processed and mass-produced. The method of processing and mass-producing green whole greens, is characterized by comprising: a blanching step of discharging the green whole grains stored in the storage tank and steaming the discharged green whole grains for 30 to 120 seconds with water or steam at a temperature ranging from 88 to 102 DEG C.; a cooling step of rapidly cooling the green whole grains which have undergone the blanching step at a temperature ranging from 1 to 7 DEG C.; a cold air dehumidifying step of blowing air to the green whole grains cooled to a low temperature through the cooling step to remove excessive moisture permeated into surfaces of the green whole grains; and a hot air drying step of applying hot air of a low temperature ranging from 35 to 50 DEG C. to the green whole grains from which the excessive moisture has been removed through the cold air dehumidifying step to dry the green whole grains.

Description

technical field [0001] The present invention relates to a method for processing green whole grains so that they can be eaten, and more particularly to a green whole grains (during the yellow ripening stage) that cannot be eaten without rice milling (polished rice or pounded rice) before being used as edible or food materials. The green state whole grain harvested in the previous green ripening period), and the processing and mass production method of the green whole grain that can be mass-produced further. Background technique [0002] Green whole grains (Green Whole Grain) means green grains including green naked barley, green wheat, green rice, and green oats that have not been milled. They are usually used as staple food and are harvested in the yellow ripening period when the rice is fully mature. And after the process of threshing, drying, rice milling or pounding, it is provided as food. On the contrary, the green whole grains are before the grains of barley, wheat, ri...

AI Technical Summary

Problems solved by technology

However, due to the characteristics of barley, the taste is not soft and has a slightly bitter taste, so the taste of food is also poor, so although it is used as a health food, the actual consumption has not increased

As a result, if you want to use it as a health food, there is a limit to the use as a food in the state where the important nutritional components of whole grain barley (whole grain barley) have disappeared, such as bran and grain germ.

[0004] In addition, for food use, although the breeding and development of sticky glutinous naked barley (Chalssalbori) with a slightly reduced rough texture is eaten, but it is also impossible to eat whole grain glutinous barley with high nutrition without pounding and polishing the rice.

Folk breeders have developed a purple barley, which has attracted attention as a colored functional grain. However, this pigment is mainly contained in the bran of the whole grain, so most of the pigment layer disappears after the rice is pounded and polished. Difficult to ingest

[0005] Although this kind of whole grain is rich in nutrition, it is cumbersome to cook as a meal, and it is rough to eat and the taste is not soft. Therefore, due to indigestion, the intake is limited, so in order to be delicious and soft, the shaved (polished rice) contains It is used in the state of the bran of a lot of nutritious grains

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