KR100342710B1 - Process for Preparing Yakbab Containing Bamboo Components - Google Patents

Abstract

The present invention relates to a method of manufacturing bamboo yakbab. The present invention is a process for obtaining a drug extract from the drug mixture; Pretreatment by dipping and drying in the medicine extracts; A step of firstly increasing the raw material raw material mixed with bamboo shoots, bamboo power, and sorghum with the medicinal herb extract to obtain base rice; It provides a method for producing a bamboo yakbab comprising the step of adding a secondary steaming material mixed with natural seasonings and adducts in the electric rice obtained in a pre-treated Daerong and sealed, and then secondary steaming. According to the present invention, by dipping the medicinal herb extract of the herbal medicine component can effectively extract the pharmacological components contained in the ronglong and neutralize the harmful components, by using this can manufacture a bamboo medicinal rice rich in nutrition and high preference . In addition, the bamboo medicinal rice of the present invention is manufactured using only natural ingredients, and includes the herbal extract of herbal ingredients and the active ingredient of bamboo, so that consumers can increase their preference as a health food.

Description

Process for Preparing Yakbab Containing Bamboo Components}

The present invention relates to a method of manufacturing bamboo yakbab. More specifically, the present invention, after mixing bamboo shoots, bamboo power and kill with raw rice, and then steamed with a medicinal extract to obtain a base, add the various natural seasonings and additives to the base obtained in the electricity and extract the components of bamboo The present invention relates to a method for producing bamboo medicinal rice, which is a high-quality natural healthy food, which is beneficial to the human body, and is increased by putting it in dailong immersed in medicinal extract so that it can be made.

In Southeast Asia, where agricultural culture has been developed, rice has been widely used as a staple food for a long time. Especially in Korea, rice is used for rice meal and side dishes. In addition, rice has been utilized as a basic material of many foods such as noodles, rice cakes, sweets. An unusual example of the various uses of such rice is medicine rice. Yakbab has traditionally established itself as one of the important dishes that cannot be missed during big events such as a feast. If you look at the manufacturing method of such yakbab, you can increase the glutinous rice to get the glutinous rice, and then sesame oil, brown sugar, After adding natural seasonings such as soy sauce and additives such as jujube, chestnut, pine nuts, and the like, the mixture is secondarily increased and put into a mold to cool the medicine rice. Since these medicines are made of glutinous rice as a main ingredient, small amounts of grains such as non-glutinous rice and millet are included, and other additives such as jujube, rice, and pine nuts are included, and they are flavored as natural seasonings such as brown sugar, soy sauce, and sesame oil. Numerous cereals and additives are rich in nutrition, and they are highly flavored because they are flavored as natural seasonings.

In recent years, as economic conditions improve, people are pursuing health foods and prefer natural foods rather than instant foods, and health foods such as brown rice have been in the spotlight. However, among the healthy foods on the market, the healthy foods using grains are excellent in terms of nutrition, but not high in taste and sensuality. To overcome this problem, rice or other grains are used to process processed products. Efforts to develop a manufacturing method have been studied in various ways, but no method has yet been developed to attract attention.

Thus, the present inventors have come to pay attention to bamboo. Bamboo is a preferred plant in Far East Asia because of its ecological characteristics. In particular, bamboo has been greatly loved since ancient times because of its functionality as well as its form. For example, 34 kinds of prescriptions using bamboo have been recorded in the herbaceous cortex, and in the New Nongbyeon Herbal Cultivation and Dongbobogam, the remedy and the tumor, fever, insecticide, vomiting, It is said to be effective in swelling, expectoration, stroke, diabetes, hypertension, nervous breakdown, pregnancy anemia, pediatric infectious diseases, epilepsy, insomnia, excessive drinking, fatigue, and eye pain. (下 죽) In Mokbu-chocho, `` Kill '' is made by cutting thin skins of thin bamboo shoots and has the effect of calming, fever, and hemostasis. It is effective in heavy winds, strokes, tetanus and postpartum fever. Bamboo bamboo is a yellow-white film in bamboo nodes, sweet and tasteless. To overpower the aggression and fever of God. ' The pharmacological effects of bamboo are numerous, such as bamboo charcoal made of bamboo, and bamboo salt baked with sun salt in bamboo. However, when extracts of these components, which exhibit the pharmacological action of bamboo, are not preferred to the general public because of its smell and taste, the excellent active ingredients of bamboo are not effectively utilized, and the bamboo's morphological characteristics make it almost impossible for the general public. Not recognized, the use of bamboo is largely dependent on the morphological properties of bamboo.

In using rice, efforts have been made to produce highly nutritious rice utilizing the above-described properties of bamboo. For example, Republic of Korea Patent Publication Nos. 96-33288, 97-68892, 98-25912, 98-84809, 99-2541, 99-14519, etc. as a container of bamboo A method of producing rice having unique taste and nutritional ingredients is disclosed, and it is disclosed that these include the main pharmacological ingredients of bamboo in terms of effectiveness. However, as can be seen in the manufacturing method of 9 times bamboo salt, which burns 9 times at several hundred degrees, the temperature of about 100 ° C is not enough to extract the pharmacological components contained in bamboo stems, and most of them use the bamboo stems. , Bamboo contains not only pharmacological ingredients, but also harmful ingredients, so there is a problem that a method for neutralizing them is not presented.

However, in the manufacture of processed products using rice, since the method of using a long bean itself is indisputable in that it provides great advantages, efforts have been made to develop a method of manufacturing a processed product of rice effectively using a long long bowl. .

As a result of eager efforts to establish a method of manufacturing a processed rice product that can solve the problems occurring in the manufacturing of the processed rice product using the bamboo, the pharmacology of bamboo is immersed in medicinal herb extracts obtained from herbal medicines. Extracting the ingredients effectively, neutralizing the harmful ingredients contained in the ronglong, it was confirmed that the taste can be increased by preparing in the form of medicine rice rather than the general rice, to complete the present invention.

After all, the main object of the present invention is to provide a method for producing bamboo medicinal rice using the sangrong immersed in the herbal extract.

The method for producing bamboo medicinal rice of the present invention comprises the steps of obtaining a medicinal herb extract from the medicinal herb mixture; Pretreatment by dipping and drying in the medicine extracts; A step of firstly increasing the raw material raw material mixed with bamboo shoots, bamboo power, and daikon with a medicinal herb extract to obtain base rice; Put the secondary steaming material mixed with the natural seasoning and adduct to the obtained base in the pretreated Daerong and sealed, and then to produce the bamboo medicine rice through the second steaming process.

The conventional method for producing a medicine rice includes a process of mixing brown sugar and caramel syrup to give a color unique to the medicine rice. At this time, if the color is only brown sugar, the content of the brown sugar is too high and too sweet, and if the color is only caramel syrup, the viscosity increases and the texture becomes worse. However, in the present invention, the bamboo medicine rice prepared by mixing black rice and using brown sugar as a seasoning was made to have a proper color.

The method of manufacturing the bamboo medicinal rice of the present invention, in order to supplement the pharmacological components contained in Daerong, the process of adding bamboo shoots, bamboo power and kill and the pharmacological ingredients contained in Daerong edible, digested and absorbed easily, It includes the process of immersing the stalks in the medicinal herb extract in order to remove the peculiar taste of bamboo and neutralize the harmful ingredients that come with the pharmacological ingredients. In addition, the process of mixing natural seasonings such as bamboo salt, sesame oil, brown sugar, and additives such as jujube, chestnut, ginseng, ginkgo, shiitake mushroom, edo, pine nuts, beans, red beans, lotus root, etc. Include.

In addition, the method of increasing the steam is carried out by a conventional method using a pressure cooker or a steam boiler, etc. when obtaining a rice, but when using a bamboo medicine rice, it is used as a talon, pressure cooker or steam boiler containing a proper amount of water It is preferable to be placed in and fixed between the mounting means configured to be able to be fitted so as to prevent shaking and jamming, and in the present invention, as the placing means used to prevent shaking and spilling according to the intention of the practitioner. Bamboo nets, wire nets or similar or other modified means may be used, in particular preference is given to using bamboo nets with the same heat transfer rate.

The dailong to be used is embedded with a node on one side and the other side is opened, and the dailong is immersed in the medicinal extract in advance to neutralize the harmful components of the ronglong and easily extract the pharmacological ingredients of the longong. In the second increase, the reason of sealing the long stems with Hanji is that Hanji has some air flowability and warmth, which improves the cooking effect, and it can be sealed without the need for a separate adhesive as a pollution-free material. Because.

The inventor named the medicine rice prepared in Daerong after the second increase as 'bamboo medicine rice' for convenience, and Korean Patent Publication Nos. 96-33288, 97-68892, 98-25912, 98-84809, By performing the characteristic test and the sensory test of the rice prepared by the methods disclosed in Nos. 99-2541 and 99-14519, it was found that the bamboo medicinal rice of the present invention was superior in all respects to the various rices prepared by the prior art. It became.

Hereinafter, the production method of the bamboo yakbab of the present invention will be described in more detail by dividing the process.

Step 1 : Obtaining Herb Extracts

After mixing the medicinal herb mixture and water, it is heated and filtered to obtain the medicinal herb extract: The medicinal herb mixture is composed of 5 to 7% (w / w) of Cheongung, Kowloon, Magnaphy, oak bark, Ogapi, Wusil, A mixture of Schisandra chinensis and Astragalus, with weight ratios of 10 to 15% (w / w) of Goji, longan meat, silk and peach, respectively, and 10 to 15 times the weight of the medicinal mixture is mixed, followed by 1 at 80 to 120 ° C. It is heated for 3 hours and filtered to obtain a medicinal extract.

Second Process : Pretreatment of Daerong

The dailong is immersed in the medicinal herb extract and dried in a pretreatment. At this time, the dailong is 8-12cm in diameter at the bottom of the node, 3-6mm in shell thickness and 13-20cm in length, and one side is sealed by the node. One side is open. In addition, the condition of the immersion is to immerse the same weight of the same medicine as the medicinal herb extract in 30 ~ 40 ℃ medicinal herb extract for 1 to 3 days.

Third Step : Obtaining Undercooked Rice

Bamboo shoots, bamboo shoots, and kills are mixed with raw rice to obtain a primary supplement, which is then added with a medicinal extract to obtain base rice: wherein the raw rice is 50:40 to 70:20 wt% w / w of glutinous rice and black rice (w / w ) And the remainder is mixed with the wax and sorghum at 5: 5% by weight (w / w), most preferably the glutinous rice, black rice, chaljo and sorghum in a weight ratio of 70: 20: 5: 5.

In addition, the addition amount of bamboo shoots is 10 to 15% with respect to the weight of raw rice, the addition amount of bamboo power is 5 to 10% with respect to the weight of raw rice, and the addition amount of kill is 10 to 15% with respect to the weight of raw rice.

Fourth Step : Manufacture of Bamboo Yakbab

The base steam, natural seasoning and adducts are mixed to obtain a secondary thickener, which is placed in a pretreated Daerong and sealed with Hanji, and then steamed to produce bamboo yakbab: wherein the natural seasoning is sesame oil, 9 bamboo salt and brown sugar , Additives are jujube, chestnut, ginseng, ginkgo, shiitake mushroom, hodo, pine nuts, beans, red beans, lotus root, etc. Addition amount of sesame oil is 2 to 5% by weight of base, 9 times bamboo salt to 5 to 10% by weight of base, brown sugar is added by 10 to 15% by weight of base, other jujube, chestnut, etc. The adducts of are not particularly limited in kind and amount.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention in more detail, it will be apparent to those skilled in the art that the scope of the present invention is not limited to these examples.

Example 1 Preparation of Bamboo Yakbab (I)

After mixing 60g of Cheongung, Kowloon-mok, Magi, Umbrella, Ogapi, Usil, Schisandra chinensis and Astragalus, 130g of Gojija, longan meat, silk and peach, respectively, and 12kg of water. After heating for 2 hours and filtering the liquid component to obtain a medicinal extract. After removing 8 kg of the medicinal herb extract obtained above and maintaining it at 35 ° C., 8 kg of Daerong, which had an inner diameter of 10 cm, a shell thickness of 5 mm, and a length of 15 cm, was immersed for 2 days, and then dried and pretreated. The remaining 4 kg was stored separately for use in the first increase.

On the other hand, raw rice mixed with 700g of glutinous rice, 200g of black rice and 50g of sorghum and 50g of sorghum and 150g of bamboo shoots, 100g of bamboo shoots and 150g of rice were mixed to obtain a primary thickener. The previously stored medicinal herb extract and the first bulking material were placed in a pressure cooker, and then steamed to obtain base rice.

After obtaining the secondary raw material by mixing the previously obtained base and sesame oil 30ml, 9 gyeongju salt 100g and brown sugar 200g, and put it in the pre-treated Daerong and sealed and increased the opening of the Daerong with two layers of Hanji, bamboo bamboo rice Prepared.

Example 2 Preparation of Bamboo Yakbab (II)

In the manufacturing method of Example 1, a bamboo medicine rice was manufactured by the method of excluding the process of increasing the first increase process, which is a process using the medicinal herb extract, with the medicinal herb extract, and the step of immersing Daerong in the medicinal herb extract.

Example 3 Preparation of Bamboo Yakbab (III)

Of the manufacturing method of Example 1, by using a method of excluding only the process of increasing the first increase in the medicinal herb extract, bamboo yakbab was manufactured.

Example 4 Manufacture of Bamboo Yakbab (IV)

Of the manufacturing method of Example 1, bamboo medicinal rice was produced by the method excluding only the step of immersing the ronglong in the drug extract.

Example 5 Manufacture of Bamboo Yakbab (V)

Of the manufacturing method of Example 1, bamboo yakbab was manufactured by the method of excluding only the process of mixing bamboo shoots, bamboo power and kill in the raw rice.

Example 6 Preparation of Bamboo Yakbab (VI)

Of the manufacturing method of Example 1, bamboo yakbab was manufactured by the method excluding only the step of mixing the natural seasoning with the base.

Example 7 Manufacture of Bamboo Yakbab

In the manufacturing method of Example 1, bamboo yakbab was manufactured by the method of excluding only the step of sealing the opening of the stem with two layers of Hanji.

Example 8 Characteristic Comparison Test

It was found that the color of the medicinal extract changed when the medicinal herb extract was added to the medicinal herb extract, and the color of the medicinal herb extract was changed. Suggests that. On the basis of these experimental results, after extracting 10g from the bamboo yakbab prepared in Examples 1 to 7 as a sample, their properties were compared as follows: 함량 The sugar content of each sample was determined by the phenol-sulfuric acid method (see: Dubois et al., Coloric Method for Determination of Sugars and Related Substances, Anal.Chem., 28: 350-356, 1956); 수분 moisture content of each sample was measured by measuring the weight of the dry sample after freeze-drying the samples; 회 The ash content of each sample was measured by incineration at 550 ° C.

In addition, in Examples 1 to 7, after measuring the chromaticity of the bamboo stems before the production of bamboo yakbabs through a colorimeter, the chromaticity of the barrels after the production was measured to determine the amount of change in chromaticity (see Table 1).

Characteristics comparison results of bamboo yakbab prepared in each example Inspection items Sugar content (%, w / w) Water content (%, w / w) Ash content (%, w / w) Change in chromaticity Example 1 18 26 3.5 1.4 Example 2 17 24 0.8 0.4 Example 3 18 27 3.4 1.3 Example 4 17 23 0.9 0.7 Example 5 14 25 2.8 1.3 Example 6 4 24 3.4 1.2 Example 7 18 38 3.5 1.3

As shown in Table 1, when the process of dipping ronglong in the medicinal extract is excluded, it can be seen that the color change and ash content are significantly reduced. It can be seen that it is necessary, and the addition of bamboo shoots, killing and killing, and performing the first cooking process as a medicinal extract can be seen to increase the content of ash. In addition, the addition of natural seasonings is expected to increase the sugar content and increase the preference. Sealing the opening of Daelong with two-ply Korean paper will prevent excessive water inflow and will contribute to maintaining the characteristics of bamboo medicine rice as a medicine rice. It is expected.

Example 9 Comparison of Sensory Properties

In order to compare the sensory characteristics of the bamboo yakbab prepared in Examples 1 to 7 according to the A-20 Pointcard method, 12 points of taste, 4 points of flavor, 4 points of appearance (color) and the number of subjects of the sensory test 50 people Sensory tests were performed to describe the average value of the test results (see Table 2).

Sensory test results of bamboo yakbab prepared in each example Inspection items Appearance (Color) incense flavor Total score Example 1 2.8 3.1 10.8 16.7 Example 2 1.3 1.1 5.4 7.8 Example 3 2.7 2.7 8.4 13.8 Example 4 1.3 1.2 5.2 7.7 Example 5 2.8 1.4 8.2 12.4 Example 6 2.7 1.8 4.3 8.8 Example 7 2.1 3.0 7.8 12.9

As shown in Table 2, bamboo medicinal rice prepared using Daerong immersed in medicinal extract, added with medicinal extract during the first increase process, and added with natural seasonings and bamboo shoots, bamboo shoots and kills was found to be suitable for consumers' preferences. Could.

Comparative Example 1 Preparation of Rice by the Prior Art

In order to compare the present invention with the prior art, first, a rice was prepared according to the conventional method as follows: 의 Preparation of Daerong rice disclosed in Korean Patent Publication No. 96-33288 (Experimental Group 1); 제조 preparation of rice using bamboo disclosed in Korean Patent Publication No. 97-68892 (Experimental Group 2); 제조 Preparation of bamboo dalong rice disclosed in Korean Patent Publication No. 98-25912 (Experimental Group 3); 제조 Preparation of nutritional food using bamboo disclosed in Korean Patent Publication No. 98-84809 (Experimental Group 4); 제조 Preparation of bamboo barrel bamboo shoot rice disclosed in Republic of Korea Patent Publication No. 99-2541 (Experimental group 5); And, ⑹ Preparation of bamboo nutritious rice disclosed in Republic of Korea Patent Publication No. 99-14519 (Experimental Group 6).

Then, after examining the properties of the bamboo medicinal rice of the present invention and the characteristics of the rice prepared in the experimental groups 1 to 6 by the method of Example 8, it is shown by comparing to Table 3 below.

Comparison of Characteristics of Rice Prepared by the Invention and the Prior Art Inspection items Sugar content (%, w / w) Water content (%, w / w) Ash content (%, w / w) Amount of color change The present invention 18 26 3.5 1.4 Experiment group 1 4 26 0.8 0.4 Experiment group 2 3 27 0.9 0.5 Experiment group 3 4 25 0.7 0.3 Experimental Group 4 8 28 1.0 0.6 Experimental group 5 8 26 1.3 0.4 Experimental Group 6 7 28 1.3 0.5

As shown in Table 3, the rice prepared by the conventional techniques, it was found that the pharmacological components of Daerong were hardly extracted when considering the ash content. Experimental groups 4 to 6 show that the ash content is somewhat, but considering the color change of the long, it can be seen that it is derived from the adducts such as ginkgo, jujube, chestnut, etc., not extracted from the long. Therefore, among the ash contents of Experimental Groups 4 to 6, what is obtained from Daerong is considered to be about the ash content of Experimental Groups 2 to 4, and thus, the bamboo medicine rice of the present invention more effectively utilizes the pharmacological components of Daerong than the rice produced by the conventional inventions. It can be said that it extracted and contained.

In addition, the sensory characteristics of the bamboo yakbab of the present invention and the rice prepared in the experimental groups 1 to 6 were examined by the method of Example 9, and then compared (see Table 4).

Sensory test results of the material according to the present invention and the conventional invention Inspection items Appearance (Color) incense flavor Total score The present invention 2.8 3.1 10.8 16.7 Experiment group 1 1.8 2.1 8.6 12.5 Experiment group 2 1.7 2.0 8.7 12.4 Experiment group 3 1.8 2.0 8.4 12.2 Experimental Group 4 1.2 1.6 8.5 11.3 Experimental group 5 2.6 3.2 10.7 16.5 Experimental Group 6 2.7 3.3 11.4 17.4

As shown in Table 4, the bamboo yakbab of the present invention obtained a sensory test result similar to the experimental groups 5 and 6, which is considered to be an effect by the additives included in the preparation of the experimental groups 5 and 6, When manufacturing bamboo yakbab, it is expected to increase the preference of consumption by increasing the type and amount of additives.

As described above in detail the specific parts of the present invention, for those skilled in the art, these specific descriptions are only preferred embodiments, which are not intended to limit the scope of the present invention. Will be obvious. Thus, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

As described and demonstrated in detail in the above, the present invention is the bamboo medicinal rice by the first steaming process to increase the primary supplemental material with the medicinal extract extract and the secondary steaming process to put the base in the Daerong immersed in the medicinal extract extract It provides a method of manufacturing. According to the present invention, by dipping the medicinal herb extract of the herbal medicine component can effectively extract the pharmacological components contained in the ronglong and neutralize the harmful components, by using this can manufacture a bamboo medicinal rice rich in nutrition and high preference . In addition, the bamboo medicinal rice of the present invention is manufactured using only natural ingredients, and includes the herbal extract of herbal ingredients and the active ingredient of bamboo, so that consumers can increase their preference as a health food.

Claims (2)

Manufacturing method of bamboo medicinal rice comprising the following steps: (Iii) weight ratios of 5 to 7% (w / w) of Cheongung, Kowloon, Magi, Magnolia bark, Ogapi, Usil, Schisandra chinensis and Astragalus, respectively, weight ratios of 10 to 15% (w / w) Mixing the medicinal herb and peach medicinal mixture with 10-15 times the weight of the medicinal herb mixture, and then heating and filtering at 80 to 120 ° C. for 1 to 3 hours to obtain a medicinal herb extract; (Ii) The medicinal extract solution has an inner diameter of 8 to 12 cm with a node at the bottom, a shell thickness of 3 to 6 mm, and a length of 13 to 20 cm. Adding to the same weight and immersing at 30 to 40 ° C. for 1 to 3 days, followed by drying to pretreat the maize; (Iii) 50:40 to 70:20 wt% (w / w) of glutinous rice and black rice mixed with the remaining weight percent of raw rice Bamboo shoots with 10-15% (w / w) by weight, kills with 5-10% (w / w) by weight of raw rice and kills with 10-15% (w / w) by weight of raw rice The process of obtaining a base rice by increasing the primary growth material mixed with a medicinal herb extract: (Iii) sesame oil 2 to 5% (v / v) based on the capacity of the bottom of the bob, 10 to 15% by weight of 9 times bamboo salt and 5 to 10% (w / w) based on the weight of the base; w / w) a mixture of brown sugar and adducts in a pretreated Daerong, sealing the opening of the Daerong with two layers of Hanji, and then steaming to produce bamboo yakbab. The method of claim 1, Additive is characterized in that at least one member selected from the group consisting of jujube, chestnut, ginseng, ginkgo, shiitake mushroom, hodo, pine nuts, beans, red beans and lotus root Method of manufacturing bamboo medicinal rice.