KR100484904B1 - The crust of overcooked rice containing Solomon's seal - Google Patents

Abstract

The present invention relates to a nurungji containing a donglongre, more specifically, to prepare a rice flour with grains such as rice or barley in order to prepare a rongungji, a small amount of powdered dongole (medicinal name: yellow) By making rice so that the medicinal ingredients and taste of Donggul are soaked in the grains of rice, the roasting process is carried out to produce Nurungji. It is related to Nurungji, which contains roundworms, which are not susceptible to corruption.

To this end, the present invention washes the rice several times, 100 parts by weight of the washed rice, 110 to 130 parts by weight of water with respect to 100 parts by weight of the rice cooking process to cook rice and the cooking process Add a round bridle to the Nurungji produced by the baking process of baking rice grains made through the baking device to form nurungji, and drying the nuungji produced in the baking process to a drying device with less than 3 to 10% moisture. In the method, the amount of the duckle is 0.5 to 5 parts by weight of the powdery duckle with respect to 100 parts by weight of the rice, characterized in that it is prepared by heating the duckle in the cooking process for cooking rice.

Description

The crust of overcooked rice containing Solomon's seal}

The present invention relates to a nurungji containing a donglongre, more specifically, to prepare a rice flour with grains such as rice or barley in order to prepare a rongungji, a small amount of powdered dongole (medicinal name: yellow) By making rice so that the medicinal ingredients and taste of Donggul are soaked in the grains of rice, the roasting process is carried out to produce Nurungji. It is related to Nurungji, which contains roundworms, which are not susceptible to corruption.

In general, Nurungji is one of the most visited snacks during the days when there are not so many snacks, breads, and other snacks. Nurungji is usually cooked in a conventional rice cooker, and rice, barley, and soybeans, which are placed at the bottom of the rice cooker, are crushed to the bottom, which is called rice nurungji, barley nurungji, or bean nurungji.

In particular, when the snacks were precious, Nurungji was delicious, savory, and hungry to eat, and everyone loved it. At home with many children, when they cooked rice as a snack, they rushed a lot of rice. However, these days, there are many snacks, breads, and other snacks, and many people are using electric rice cookers or pressure cookers instead of using conventional rice cookers as they used to cook.

However, in recent years, there are a variety of confectionery products that resemble nurungji by following the memories of nurungji, and other foods such as fried rice, fried rice fried with cooking oil, and easily heated by eating instant food. The number of specialty restaurants serving as the main food menu is increasing rapidly.

As the demand for nurungji increases rapidly, there are an increasing number of companies that specialize in producing nurungji, and recently, due to economic feasibility, the situation is being imported in large quantities from China.

In other words, Figure 1a is a conventional Nurungji manufacturing process flow chart, Figure 1b is a flow chart using a general nurungji manufacturing apparatus, first washing the rice (or depending on the type of nurungji to be made, grains such as barley several times) Then, 110 to 130 parts by weight of water with respect to 100 parts by weight of rice to prepare the rice by proceeding the cooking process (1) to cook the rice by heating.

The lower plate heater 11 of the baking device 10 consisting of the upper and lower plate heaters 12 and 11 having the heater 13 built therein as shown in (a) of FIG. 1B. When the heater 13 is heated by compressing the upper plate heater 12 to the lower plate heater 11 as shown in (b) of 1b and then compressing the upper plate heater 12 as shown in (b) of 1b). A baking process (2) is carried out in which a high temperature heat is transmitted to the rice grains introduced between the lower plate heaters 12 and 11 and constantly baked.

At this time, if the baking process (2) is carried out by the rice grains introduced between the upper and lower plate heaters 12 and 11 are baked to have a bonding force with each other, the constant size as much as the width of the upper and lower plate heaters 12 and 11. Can get Nurungji.

Here, the temperature of the upper and lower plate heaters 12 and 11 of the baking device 10 can make the most delicious nurungji when proceeding for 3 to 5 minutes at 200 ~ 250 ℃, if not out of the above conditions do not bend properly It is most preferable to carry out the baking process under the above conditions because the phenomenon that the grain of rice is excessively bent and the taste of the Nurungji is lowered, the commerciality is lowered.

When the baking process (2) is completed, the upper and lower plate heaters (12) (11) are separated from each other and collected from the nurungji baking device (10) in which the baking process (2) is completed, and then flows into the drying apparatus to moisture 3 ~ By performing the drying step (3) to dry to less than 10% to complete the manufacturing process of Nurungji.

Nurungji, which is produced in large quantities through the manufacturing process as described above, goes through a long-term distribution process, but consists only of grains such as rice or barley, and the unique aroma and savory taste of nurungji after about 10-20 days of distribution. This natural loss is lost to the value of the product can not be produced confectionery, fried foods, instant food, etc., such a nurungji is disposed of or used as feed for livestock has a problem that causes economic losses.

In order to solve the above-mentioned problems, the present invention prescribes a lump of gourd (medicinal name: Huang Zheng) that is most similar to a delicious taste and nourungji flavor when cooked in a rice making process during various processes for producing nurungji. By adding a small amount of rice, the rice is soaked with enough ingredients and tastes to make it so that the flavor and taste of Nurungji can be maintained even during long-term distribution. The technical problem is that the antimicrobial action of the roundworms prevents corruption from occurring even after a long shelf life.

The nurungji containing a round gourd according to the present invention washes the rice several times, and the rice-cooking process of cooking rice by adding and heating 100 parts by weight of water and 110 to 130 parts by weight of water with respect to 100 parts by weight of rice; It is prepared by a baking process of baking rice grains made through the cooking process to form a nurungji, and a drying process of drying the nurungji produced in the baking process to a drying apparatus of less than 3 to 10% moisture. In the addition of the round gourd to nurungji, the amount of the round gourd is 0.5 to 5 parts by weight of a round gourd in powder form with respect to 100 parts by weight of rice, and is prepared by heating the round bridle and adding it to a rice-cooking process to cook rice. do.

In general, the round gorge (medicinal name: Yellow Jung) grows in the mountains and fields, the thick fleshy stems are sideways, the stem has six ridges, and the ends are slanted obliquely. The height is 30-60cm. The leaves are shifted and spread to one side. 5-10cm long, 2-5cm long, oval, without petioles. In June-July, 1 ~ 2 greenish white flowers, 15 ~ 20mm long, hang on the axilla, and the peduncles merge with each other at the bottom. There are 6 stamens, attached to the upper part of the tube, and there are small projections on the operating table. Anther is 4mm long and almost the same length as operating table. Fruits are round with berry and ripen black from September to October.

In spring, young leaves and root stems are edible, and the crude oil of the herb is dried root stems. In oriental medicine, root stems are used to treat alterations, diabetes, and heart failure. It is distributed in Korea, Japan, and China (extracted from Doosan World Encyclopedia 'Dungleole')

In addition, Donggulre is used as a medicine for pneumonia, nourishment, diabetes, nominal, and customs in oriental medicine and private medicine. The lump stem roots in the ground are called yellow gold and are used as a nourishing laxative and tonic tonic. Its taste is sweet and savory, and it gives good nutrition to the five jang, especially Bojung-gigi (補中益氣 劑) ) Is used in combination with weakness, rheumatism, gout, and diabetes. Donggulle has a well-known effect from roots and stems as well as tonic and gangjeong.

Consciously, the Hwangjeong is a herbal medicine given by the sun. It is a medicine that protects the body and weak body, strengthens muscles and bones, clears the mind, protects the liver and gods, helps the energy, and helps the planting. It is lighter, more energetic and longer-lived. ”In pharmacological experiments, antibacterial activity is recognized, and it is reported that it is effective when applied to tuberculosis and applied to athlete's foot.

This medicine has a flat and sensation in oriental medicine, and the ear is composed of stomach, lungs and nerves. And weak constitution, bungae (煩渴), diabetes, angina pain, etc. are taken as a drug, pill (산) or powder (散劑). Originally, Chinese herbal extracts have been used as anti-diabetic agents because they effectively act on hyperglycemia and lower blood sugar, and the separation of active ingredients is under way by domestic research. (Internet search engine dreamwiz excerpt from the search term 'dungle' on .com)

The present invention is used as a medicine such as pneumonia core, nourishing tonic, diabetes, nominal, customs, as described above, by adding a sweet and savory tongoreul in the form of powder during the production of nurungji to improve the health of the human body by the efficacy and fragrance To enhance the long-lasting taste and aroma of Nurungji, and the antibacterial action of the round gore is to prevent corruption easily.

Hereinafter, the manufacturing process of the nurungji containing the round goule according to the present invention will be described in detail with reference to FIG.

Figure 2 is a manufacturing process flow chart of Nurungji containing a round gore according to the present invention, after washing the rice (or depending on the type of nurungji to be made, such as cereals such as barley) several times, 100 parts by weight of rice, 110 to 130 parts by weight of water with respect to 100 parts by weight of rice, and 0.5 to 5 parts by weight of powder type of goulles based on 100 parts by weight of rice were dissolved and mixed with water, followed by heating. Rice is first made by going through the cooking process (1).

Here, if the amount of powder doungle is 0.5 parts by weight or less, the medicinal effect of the dongleul, as well as the savory taste and aroma can not be sufficiently sustained. Rather, the strong flavor, rather than the unique taste of Nurungji can be lost, as well as the manufacturing price is increased, the competitiveness can be reduced, it is preferable to add within 0.5 to 5 parts by weight.

In addition, it can be used alternatively from the barley, soybean, glutinous rice, crude, corn, wheat, or a mixture thereof as a rice substitute.

While the cooking process (1) is in progress, the type of powder type donggule dissolved in water is made of a water bath in the water to break, the water tangled water is absorbed by the rice so that the rice brewing process is completed, the rice gullet The active ingredient and the taste is soaked enough.

Baking device made of the upper and lower plate heaters 12, 11, the heater 13 is built in the rice grains absorbed the water in the round goule made through the cooking process (1) as shown in (a) of FIG. The bottom plate heater 11 of (10) is distributed with a constant thickness as in (b) of 1b, and then the top plate heater (12) is pressed into the bottom plate heater (11) as shown in (b) of 1b to heat the heater (13). When the heating is carried out, a baking process 2 in which hot heat is transferred to the rice grains introduced between the upper and lower plate heaters 12 and 11 to be constantly baked is performed.

At this time, if the baking process (2) is carried out by the rice grains introduced between the upper and lower plate heaters 12 and 11 are baked to have a bonding force with each other, the constant size as much as the width of the upper and lower plate heaters 12 and 11. Can get Nurungji.

Here, the upper and lower plate heaters (12) (11) of the baking device 10 can make the most delicious nurungji when proceeding for 3 to 5 minutes at 200 ~ 250 ℃, if not out of the above conditions do not bend properly or rice grains It is most preferable to carry out the baking process under the above conditions because the excessive bending occurs and the taste of the nuungji is lowered, resulting in poor commerciality.

When the baking process (2) is completed, the upper and lower plate heaters (12) (11) are separated from each other and collected from the nurungji baking apparatus (10) formed in the baking process (2), and then flows into the drying apparatus to moisture 3 ~ By performing the drying step (3) to dry to less than 10% to complete the manufacturing process of Nurungji.

Nurunggi containing the donggles according to the present invention prepared as described above can not only enhance the health of the edible due to the drug efficacy of the donggles, but also retains the savory taste and fragrance of the donggles as long as the shelf life passes. Of course, due to the antimicrobial action of the round gills, even if the shelf life is elapsed for a long time, corruption is not easily generated.

(Example)

100 parts by weight of rice, 120 parts by weight of water with respect to 100 parts by weight of rice, and 3 parts by weight of powder type of perilla for 100 parts by weight of rice were dissolved and mixed to dissolve the powder type of bridle in water, and then heated by heating the rice. Proceed with the cooking process (1) to cook, using the rice grains obtained in this process to prepare the nurungji, dried with 7% moisture and measuring the degree of decay, taste and fragrance every 7 days distribution period, the results are shown in Table 1 Shown in

Table 1

  Distribution period     Corruption         flavor        Scent      7 days  Not corrupt  First taste retained  First fragrance is maintained     14 days  Not corrupt  First taste retained  First fragrance is maintained     21st  Not corrupt  First taste retained  First fragrance is maintained     28 days  Not corrupt  First taste retained  First fragrance is maintained     35 days  Not corrupt  First taste retained  First fragrance is maintained     42 days  Not corrupt  First taste retained  First fragrance is maintained     49 days  Not corrupt  First taste retained  First fragrance is maintained     56 days  Not corrupt  First taste retained  First fragrance is maintained     63 days  Not corrupt  First taste retained  First fragrance is maintained

As shown in Table 1, Nurunggi containing a round gourd was not only maintain the original flavor and aroma even after about two months of distribution, it was confirmed that the corruption does not occur.

As described above, the present invention has a savory taste in the cooking process during the various processes for producing nurungji, and the medicinal effect of the duckul in rice grains when the rice is cooked by putting a small amount of the donggles most similar to the nurungji aroma. After making the ingredients and tastes soak enough, even if the amount of added duckling is made by using this rice grain, the flavor and aroma of the duckling will continue to be maintained even during long-term distribution. There is an effect that is maintained, the health of the edible by the efficacy of the coniferous can be promoted, and also due to the antibacterial action of the coniferous has the effect that corruption does not occur easily even after a long period of distribution.

Figure 1a is a conventional Nurungji manufacturing process flow chart.

Figure 1b is a manufacturing process using a conventional nurungji manufacturing apparatus.

Figure 2 is a flowchart of Nurungji manufacturing process containing a round brim according to the present invention.

Claims (2)

(Tablet) Washing the rice several times, 100 parts by weight of the washed rice, 110 to 130 parts by weight of water with respect to 100 parts by weight of the rice by cooking and cooking process to cook rice, and through the cooking process Baked process is added to the Nungungji produced by the baking process of baking the rice grains made through the baking apparatus to form nurungji, and drying the nuungji produced in the baking process to a drying apparatus of less than 3 to 10% of moisture. In that, The addition amount of the round bridle is 0.5 to 5 parts by weight of the round bridle in the form of powder with respect to 100 parts by weight of rice, Nungungji containing a round bridle, characterized in that produced by heating the round bridle is added to the cooking process to cook rice. (정정) Instead of the rice according to claim 1, Nuungji, which contains round gourd, which is selected from among barley, soybean, glutinous rice, crude, corn, and wheat.