KR100510978B1 - Processed rice, process for producing the same and tea-bag containing the same - Google Patents
Processed rice, process for producing the same and tea-bag containing the same Download PDFInfo
- Publication number
- KR100510978B1 KR100510978B1 KR10-2003-0049194A KR20030049194A KR100510978B1 KR 100510978 B1 KR100510978 B1 KR 100510978B1 KR 20030049194 A KR20030049194 A KR 20030049194A KR 100510978 B1 KR100510978 B1 KR 100510978B1
- Authority
- KR
- South Korea
- Prior art keywords
- rice
- grains
- tea
- grain
- water
- Prior art date
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 113
- 235000009566 rice Nutrition 0.000 title claims abstract description 113
- 238000000034 method Methods 0.000 title claims abstract description 28
- 240000007594 Oryza sativa Species 0.000 title 1
- 235000013339 cereals Nutrition 0.000 claims abstract description 119
- 241000209094 Oryza Species 0.000 claims abstract description 112
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 41
- 244000068988 Glycine max Species 0.000 claims abstract description 26
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 26
- 238000010438 heat treatment Methods 0.000 claims abstract description 21
- 238000003672 processing method Methods 0.000 claims abstract description 9
- 238000012545 processing Methods 0.000 claims abstract description 7
- 244000269722 Thea sinensis Species 0.000 claims abstract 14
- 238000007654 immersion Methods 0.000 claims description 2
- 230000006835 compression Effects 0.000 abstract description 2
- 238000007906 compression Methods 0.000 abstract description 2
- 235000013616 tea Nutrition 0.000 description 28
- 241001122767 Theaceae Species 0.000 description 27
- 235000019640 taste Nutrition 0.000 description 11
- 238000003763 carbonization Methods 0.000 description 9
- 241000209219 Hordeum Species 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 7
- 235000007340 Hordeum vulgare Nutrition 0.000 description 6
- 235000013361 beverage Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 235000005135 Micromeria juliana Nutrition 0.000 description 2
- 240000002114 Satureja hortensis Species 0.000 description 2
- 235000007315 Satureja hortensis Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 125000003917 carbamoyl group Chemical group [H]N([H])C(*)=O 0.000 description 1
- 150000001728 carbonyl compounds Chemical class 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 235000021403 cultural food Nutrition 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- -1 lso Species 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
- B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
- B65D85/804—Disposable containers or packages with contents which are mixed, infused or dissolved in situ, i.e. without having been previously removed from the package
- B65D85/808—Disposable containers or packages with contents which are mixed, infused or dissolved in situ, i.e. without having been previously removed from the package for immersion in the liquid to release part or all of their contents, e.g. tea bags
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/214—Tea
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mechanical Engineering (AREA)
- Cereal-Derived Products (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
본 발명은 숭늉차용 벼 낱알의 가공방법, 상기 방법에 의하여 제조된 숭늉차용 벼 낱알 및 상기 숭늉차용 벼 낱알을 이용한 티백에 관한 것으로, 보다 상세하게는 탈곡된 벼 낱알을 물에 침지시킨 다음, 로울러로 압축 가공하여 미세한 균열을 발생시키고 나서, 압력 원동기로 가열하여 볶는 단계를 포함하여 구성되는 것을 특징으로 하는 숭늉차용 벼 낱알의 가공방법, 상기 방법에 의하여 제조된 숭늉차용 벼 낱알 및 상기 숭늉차용 벼 낱알을 이용한 티백에 관한 것이다. The present invention relates to a processing method of soybean tea grains, tea grains produced by the method, and tea bags using the soybean rice grains, and more particularly, by immersing the threshed rice grains in water, followed by a roller. The method of processing the rice grains for the soybean tea, characterized in that it comprises a step of heating and roasting by a pressure prime mover after compression processing with a soybean, the rice grain for the soybean tea produced by the method and the rice for the soybean tea It is about tea bag using grain.
Description
본 발명은 숭늉차용 벼 낱알의 가공방법, 상기 방법에 의하여 제조된 숭늉차용 벼 낱알 및 상기 숭늉차용 벼 낱알을 이용한 티백에 관한 것으로, 보다 상세하게는 탈곡된 벼 낱알을 물에 침지시킨 다음, 로울러로 압축 가공하여 미세한 균열을 발생시키고 나서, 압력 원동기로 가열하여 볶는 단계를 포함하여 구성되는 것을 특징으로 하는 숭늉차용 벼 낱알의 가공방법, 상기 방법에 의하여 제조된 숭늉차용 벼 낱알 및 상기 숭늉차용 벼 낱알을 이용한 티백에 관한 것이다. The present invention relates to a processing method of soybean tea grains, tea grains produced by the method, and tea bags using the soybean rice grains, and more particularly, by immersing the threshed rice grains in water, followed by a roller. The method of processing the rice grains for the soybean tea, characterized in that it comprises a step of heating and roasting by a pressure prime mover after compression processing with a soybean, the rice grain for the soybean tea produced by the method and the rice for the soybean tea It is about tea bag using grain.
최근 경제수준이 향상되고, 식·음료의 패턴이 변화하며, 수질환경오염 등의 문제가 늘어나면서 사람들이 맛과 영양 등이 떨어지는 수도물을 직접 음용하기보다는 보리차, 결명자차, 옥수수차 등을 만들어 일상생활의 주식수로서 사용해오고 있다. 이러한, 보리차 등은 맛이 구수하고, 향이 은은할 뿐만 아니라, 무가당인 음료수여서 남녀노소 누구나 쉽고 편하게 음용할 수 있는 풍미높은 생활 음료수이며, 우리 국민들의 식생활 습관이나 성격취향과 더불어 생활의 저변에 정착되어 있는 음료수이다. Recently, as the economic level improves, food and beverage patterns change, and problems such as pollution of the water environment increase, people make barley tea, missing tea, corn tea, etc., rather than drinking tap water that has poor taste and nutrition. I use it as the number of shares of living. These barley teas are not only sweet and tasteless, but also unsweetened, so that everyone can enjoy it easily and comfortably, and settled at the bottom of their lives along with their dietary habits and personality. It is a drink.
우리나라의 식문화는 쌀로 밥을 지어먹는 방식을 기본으로 하고 있는데, 재래식 밥솥에 밥을 지으면 밥솥 밑바닥에 놓인 쌀이 그대로 밑바닥에 눌어붙게 되는 경우가 많은데, 이를 눌은 밥 또는 누릉지라고 한다. 솥에 수분이 남아 있는 동안은 아무리 가열하여도 100℃ 이상이 되지 않으나, 솥바닥에 수분이 없어져서 220∼250℃에서 3∼4분간 유지되면 아미노카보닐 반응에 의하여 휘발성의 카보닐화합물이 생성되면서 구수한 맛을 내게 된다. 여기에 물을 첨가한 다음 가열하여 누릉지의 맛과 향을 우려낸 음료수를 숭늉이라고 하는데, 이 숭늉은 맛과 향이 구수하여 우리나라 뿐만 아니라 중국과 일본에서도 식후에 즐겨먹는 음료수중 하나이다. 그러나 보리차 등과 달리 제조과정이 복잡하고 까다로와서 일반적으로 손쉽게 음용할 수 있는 음료수는 아니었다. The food culture of our country is based on the method of making rice with rice. When rice is cooked in a conventional rice cooker, the rice placed at the bottom of the rice cooker is often stuck to the bottom. As long as the water remains in the pot, no matter how much it is heated, it will not be higher than 100 ℃, but if the bottom of the pot is dehydrated and maintained for 3-4 minutes at 220-250 ℃, volatile carbonyl compounds will be produced by the aminocarbonyl reaction. The taste is delicious. Soong 를 is a beverage that adds water and heats it to the taste and aroma of hilly land. It is one of the beverages enjoyed after meals in China and Japan as well as in Korea. However, unlike barley tea, the manufacturing process was complicated and difficult to drink in general was not easy to drink.
일반적으로 보리차용 보리를 제조할때는 탈곡된 일정량의 생보리를 그대로 가마솥 등의 가열용기에 투입한 후, 높은 고온으로 적당한 시간동안 가열하는 방법이 사용되어왔다. 그러나 벼는 보리에 비하여 수분함유량이 적을 뿐만 아니라, 수분흡수율도 떨어지기 때문에, 상기와 같은 가공방법을 벼 낱알을 가공할 때 적용하면, 벼 낱알의 외부만 연소되고 내부는 익지 않거나, 벼 낱알 자체가 전부 연소되므로, 섭취자가 온수에 연소된 벼 낱알을 넣었을 경우, 벼 낱알 자체의 연소된 부분 때문에 우려낸 숭늉차의 색깔이 거의 검정색으로 나타나거나 숭늉의 고소한 맛과 향기를 얻지 못하게 되는 문제가 있었다. In general, when preparing barley tea barley, a predetermined amount of raw barley has been put into a heating vessel such as a cauldron, and then heated at a high temperature for a suitable time. However, since rice has less water content and lower water absorption than barley, when the above processing method is applied when processing rice grains, only the outside of the rice grains are burned and the insides are not ripe, or the rice grains themselves. Since all are burned, when the intake user puts the burned rice grains into the hot water, the color of the sour tea, which is caused by the burned portion of the rice grains itself, is almost black, or there is a problem that the sour taste cannot be obtained.
본 발명은 상기와 같은 문제점을 극복하여 숭늉의 고소한 맛과 향이 잘 우러날 뿐만 아니라, 가공과정에서 탄화발생율을 낮추고 기호도는 높인 숭늉차를 제조하는데 사용되는 숭늉차용 벼 낱알의 가공방법, 상기 방법에 의하여 제조된 숭늉차용 벼 낱알 및 상기 숭늉차용 벼 낱알을 이용한 티백을 제공하는 것을 목적으로 한다. The present invention overcomes the problems described above, as well as the savory taste and fragrance of Soong Sok, as well as lowering the carbonization rate in the process of processing, the processing method of soybean tea grains used to produce soybean tea with high preference It is an object of the present invention to provide a tea bag using the soybean rice grain and the soybean rice grain.
본 발명의 숭늉차용 벼 낱알의 가공방법은 다음의 단계들을 포함하는 것을 특징으로 한다:The processing method of the soybean tea grains of the present invention is characterized by comprising the following steps:
(1) 탈곡된 벼 낱알을 2~5일동안 물에 침지하는 단계;(1) immersing the threshed rice grain in water for 2 to 5 days;
(2) 상기 침지시켰던 벼 낱알을 로울러로 압축 가공하여 미세한 균열을 발생시키는 단계;(2) compressing the immersed rice grains with a roller to generate fine cracks;
(3) 미세한 균열이 발생된 낱알을 압력 원동기로 가열하여 볶는 단계.(3) The step of roasting the grains in which the minute cracks are generated by a pressure prime mover.
상기 단계 (1)에서 탈곡된 벼 낱알을 2~5일동안 물에 침지하는 것은 벼 낱알의 싹을 틔우기 위함이다. 싹을 틔우지 않으면 벼 낱알의 수분함유율이 매우 낮아 상기 단계 (3)의 가열하여 볶는 과정을 거치면서 쉽게 탄화해 버리기 때문이다. 벼 낱알을 물에 침지하는 시기가 2일에 미치지 않으면, 벼 낱알의 싹이 틔지 않아 바람직하지 않고, 5일을 넘어서면, 벼 낱알의 싹이 너무 많이 자라버리기 때문에 낱알에 남겨진 양분의 양이 적을 뿐만 아니라, 제조된 숭늉차에서 숭늉 특유의 고소한 맛과 향이 우러나지 못하게 되는 문제가 있다. 벼 낱알의 싹은 3mm를 초과하지 않는 것이 바람직하다. 만일 벼 낱알의 싹이 3mm를 초과하는 경우에는 상기 단계 (3)에서 가열하여 볶는 과정에서 싹이 쉽게 탄화되면서 제조된 숭늉차의 맛을 떨어뜨려 바람직하지 않다. Soaking the rice grains threshed in step (1) in water for 2 to 5 days is for sprouting rice grains. If the shoots do not sprout, the water content of the rice grains is very low because it is easily carbonized during the heating and roasting process of step (3). If the time of immersing rice grains in water is less than two days, it is not desirable that the grains of rice grains do not sprout, and after five days, the amount of nutrients left in the grains may be less because the shoots of rice grains grow too much. In addition, there is a problem that can not be harmonized with the savory taste and aroma unique to Soong-kung tea produced. It is preferable that the shoots of rice grains do not exceed 3 mm. If the shoots of rice grains exceed 3mm, it is not preferable to reduce the taste of the sour tea produced while the shoots are easily carbonized during the heating and roasting in the step (3).
상기 단계 (1)에서 물에 침지된 벼 낱알은 2일에 1~3회씩 세척해주는 것이 바람직하다. 이는 벼 낱알의 표면에 잔존하는 농약이나 먼지처럼 식용에 적합하지 않은 물질을 효과적으로 제거하기 위해서이다. Rice grains immersed in water in the step (1) is preferably washed once every two to three times. This is to effectively remove unsuitable substances such as pesticides and dust remaining on the surface of rice grains.
상기 단계 (1)에서 물에 침지된 벼 낱알은 수분함량이 30~60중량%가 되도록 조절되어야 한다. 이는 벼 낱알에 대한 가열공정에서 벼 낱알이 타버리거나, 지나치게 탄화되어 맛과 향이 소실되버리는 것을 방지하기 위한 것이다. 벼 낱알의 수분함량이 30중량%에 미치지 못하면 가열공정에서 전체 벼 낱알의 50% 이상이 타버리기 때문에 바람직하지 않고, 60중량%를 넘어서면 볶는 시간이 지연될 수 있어 바람직하지 않다. Rice grains immersed in water in the step (1) should be adjusted so that the water content is 30 ~ 60% by weight. This is to prevent the rice grains from burning or excessively carbonized in the heating process for the rice grains to lose the taste and aroma. If the water content of the rice grains does not reach 30% by weight, it is not preferable because more than 50% of the whole rice grains are burned in the heating process, and if it exceeds 60% by weight, the roasting time may be delayed.
상기 단계 (2)는 상기 단계 (3)의 가열하여 볶는 단계에서 벼 낱알의 내부 및 외부가 골고루 익혀지도록 하기 위하여 로울러를 사용하여 벼 낱알의 전·후면에 미세한 균열을 발생시키는 과정이다. 이때 로울러를 사용하여 벼 낱알의 두께의 1/2~1/4정도로 압축하여 벼 낱알의 전·후면에 미세한 균열을 발생시키는 것이 바람직하다. 벼 날알 두께의 1/2을 넘어서서 압축하면 벼 낱알이 깨져버려 바람직하지 않고, 1/4에 미치지 못하면 벼 낱알에 발생한 균열이 미약하여 상기 단계(3)의 가열하여 볶는 단계에서 벼 낱알의 내부까지 골고루 익지 않아 바람직하지 않다. The step (2) is a process of generating a fine crack in the front and rear of the rice grain using a roller in order to allow the inside and the outside of the rice grain to be cooked evenly in the heating and roasting step of the step (3). At this time, by using a roller to compress about 1/2 to 1/4 of the thickness of the rice grain it is preferable to generate a fine crack on the front and rear of the rice grain. If the rice grains are compressed beyond 1/2 of the thickness of the rice grains, the rice grains are undesirably broken, and if less than one quarter, the cracks generated in the rice grains are weak, and the heating and roasting of the step (3) to the inside of the rice grains are performed. It is not desirable because it is not evenly cooked.
상기 단계 (3)에서는 상기 미세한 균열이 발생된 벼 낱알을 가열하여 볶는데 압력 원동기가 사용된다. 이는 보리차 제조에 통상적으로 사용되는 일반 가열식 원동기를 사용하면 벼 낱알의 탄화발생율이 증가할 뿐만 아니라, 제조된 제품에서 숭늉 특유의 고소한 향과 맛이 우러나지 않아 최종제품의 품질 및 기호도가 저하되기 때문에 이를 방지하기 위한 것이다. In step (3), a pressure prime mover is used to heat and stir the grains of rice in which the fine cracks are generated. This increases the carbonization rate of the grain of rice by using the general heating prime mover commonly used to make barley tea, and also reduces the quality and preference of the finished product due to the lack of flavor and taste unique to the soybeans. This is to prevent this.
상기 단계 (3)에서 상기 미세한 균열이 발생한 벼 낱알을 압력 원동기로 가열하여 볶기 전에 압력 원동기 내에서, 벼 낱알의 전체 부피에 대한 5~50부피%의 물을 벼 낱알에 가하는 것이 바람직하다. 이는 로울러로 벼 낱알에 균열을 발생시키는 과정에서 소실되는 수분을 보충할 뿐만 아니라 가열하여 볶는 단계에서 벼 낱알에 포함된 수분을 보충하여 벼 낱알의 탄화발생율을 감소시키기 위함이다. 이때 가하는 물이 벼 낱알의 전체 부피에 대하여 5부피%에 미치지 못하면 탄화발생율을 감소시키는 효과가 거의 없어 바람직하지 않고, 50부피%를 넘어서면 압력 원동기 내 수분의 양이 너무 많아 벼 낱알을 익히기 위해 필요한 가열시간이 길어져 바람직하지 않다. In the step (3), it is preferable to add 5-50% by volume of water to the rice grains in the pressure prime mover in the pressure prime mover before roasting the rice grains in which the minute cracks are generated by the pressure prime mover. This is to reduce the carbonization rate of rice grains by supplementing the moisture contained in the rice grains in the heating and roasting step as well as replenishing the water lost in the process of cracking the rice grains with a roller. At this time, if the added water does not reach 5% by volume with respect to the total volume of the rice grain, there is almost no effect of reducing the carbonization rate, and if it exceeds 50% by volume, the amount of water in the pressure motor is too high to ripen the rice grain. The required heating time is long and undesirable.
상기 단계 (3)에서 압력 원동기로 벼 낱알을 가열하여 볶는 과정은 100~150℃에서 10~20분동안 지속하는 것이 바람직하다. 압력 원동기로 벼 낱알을 가열하는 온도가 100℃에 미치지 못하면 압력 원동기에서 가열해야 하는 시간이 길어지고, 연료소모도 많아 바람직하지 않으며, 150℃를 넘어서면 벼 낱알의 탄화발생율이 증가하므로 바람직하지 않다. In the step (3), the process of roasting the rice grains by the pressure prime mover is preferably continued for 10 to 20 minutes at 100 to 150 ° C. If the temperature of heating the rice grains by the pressure prime pressure does not reach 100 ℃, the time required to heat the pressure prime mover is long, and the fuel consumption is also high, which is not preferable. .
상기 단계 (3)에서 압력 원동기로 벼 낱알을 가열하여 볶는 과정은 100~150℃에서 5~10분 지속한 다음, 압력 원동기 내부의 고압가스를 외부로 배출시키면서 2~5분간 더 가열하는 것이 바람직하다. 이렇게 압력 원동기 내부의 압력을 낮추는 공정을 가열하여 볶는 공정이 진행되는 도중에 추가시키면, 벼 낱알이 터져버리는 경우의 발생율을 감소시킬 수 있다. 벼 낱알이 터져버리면 벼 고유의 맛과 향이 상당부분 감소하기 때문에 바람직하지 않기 때문이다. In the step (3), the process of heating and roasting the grains of rice with the pressure prime mover lasts 5 to 10 minutes at 100 to 150 ° C., and then further heats for 2 to 5 minutes while discharging the high pressure gas inside the pressure prime mover to the outside. Do. In this way, if the process of lowering the pressure inside the pressure motor is added during the heating and roasting process, it is possible to reduce the occurrence rate when the rice grains burst. This is because rice grains are not desirable because the rice's inherent taste and aroma decrease considerably.
상기 단계 (1)~(3)을 거쳐 제조된 숭늉차용 벼 낱알은 티백으로 제조하여 사용할 수 있다. 티백으로 제조하는 방법은 본 발명이 속하는 기술분야에서 공지인 방법이 모두 적용될 수 있는데, 예컨대 크기가 4mm를 넘지 않도록 분쇄한 다음 티백으로 포장하여 제조할 수 있다. The rice grains for Soong-cha tea prepared through the steps (1) to (3) can be prepared and used as tea bags. The method of manufacturing a tea bag may be applied to all methods known in the art to which the present invention pertains, for example, may be prepared by pulverizing not exceeding 4mm and then packing with a tea bag.
실시예Example
이하, 본 발명을 실시예를 통하여 설명하지만, 본 발명이 이에 한정되는 것은 아니다. Hereinafter, although an Example demonstrates this invention, this invention is not limited to this.
실시예 1 Example 1
탈곡된 벼 낱알 100g을 물로 2회 세척한 다음, 200ml의 물이 담겨있는 1리터 들이 병에 3일간 침지하여 1일 1회씩 세척해 주면서 싹을 틔웠다. 그 후 4시간동안 더 침지시켜 벼 낱알에 수분을 40중량% 흡수시켰다. 상기 수분을 함유시킨 벼 낱알을 로울러로 1/3 크기로 압축시켜 벼 낱알의 전·후면에 미세한 균열을 발생시켰다. 상기 압축된 벼 낱알을 100℃로 사전 가열시킨 용량 4리터의 압력 원동기에 넣고 20ml의 물을 분무기로 살포한 후 13분동안 가열하여 볶아 숭늉차용 벼 낱알을 제조하였다. 100 g of grains of rice grains were washed twice with water, and then 1 liters containing 200 ml of water were immersed in the bottle for 3 days and washed once a day to shoot. After 4 hours of further immersion, 40% by weight of water was absorbed into the grains of rice. The water-containing rice grain was compressed to a 1/3 size with a roller to generate fine cracks in the front and rear of the rice grain. The compressed rice grains were put into a pressure primer of a capacity of 4 liters preheated to 100 ° C., sprayed with 20 ml of water with a sprayer, and heated for 13 minutes to prepare rice grains for soybean tea.
실시예 2Example 2
탈곡된 벼 낱알을 물에 2일간 침지시켜 싹을 틔운것을 확인하고 물에서 건져낸 것을 제외하고는 실시예 1과 동일한 방법으로 숭늉차용 벼 낱알을 제조하였다. 이때, 상기에서 벼 낱알을 물에서 건져냈을 때의 수분함량은 34중량%였다. The rice grains for Soong-cha were prepared in the same manner as in Example 1 except that the threshed rice grains were immersed in water for 2 days to confirm that the shoots were squeezed and dried out of the water. At this time, the moisture content when the rice grain was taken out of water in the above was 34% by weight.
실시예 3Example 3
탈곡된 벼 낱알을 물에 5일간 침지시켜 싹을 틔운것을 확인하고 물에서 건져낸 것을 제외하고는 실시예 1과 동일한 방법으로 숭늉차용 벼 낱알을 제조하였다. 이때, 상기에서 벼 낱알을 물에서 건져냈을 때의 수분함량은 56중량%였다. The threshed rice grain was immersed in water for 5 days to confirm that the shoots were steamed, and the rice grains for Soong-cha were prepared in the same manner as in Example 1. At this time, the moisture content when the rice grain was taken out of water in the above was 56 weight%.
실시예 4Example 4
압축된 벼 낱알을 가열하고 나서 7분 후 압력 원동기 내부의 압력을 대기압과 같게 만든 다음 3분간 더 가열한 것을 제외하고는 실시예 1과 동일한 방법으로 숭늉차용 벼 낱알을 제조하였다. After 7 minutes of heating the compressed rice grain was prepared in the same manner as in Example 1 except for making the pressure inside the pressure prime mover equal to the atmospheric pressure and then further heated for 3 minutes.
비교예 1Comparative Example 1
탈곡된 벼 낱알을 물에 1일간 침지시켜 싹이 틔지 않았을때 물에서 건져낸 것을 제외하고는 실시예 1과 동일한 방법으로 숭늉차용 벼 낱알을 제조하였다. 이때, 상기에서 벼 낱알을 물에서 건져냈을 때의 수분함량은 13중량%였다. The rice grains for Soong-cha were prepared in the same manner as in Example 1 except that the threshed rice grains were immersed in water for one day, and then extracted from the water when the sprouts did not sprout. At this time, the water content when the rice grain was taken out of water in the above was 13% by weight.
비교예 2Comparative Example 2
탈곡된 벼 낱알을 물에 9일간 침지시킨 것을 제외하고는 실시예 1과 동일한 방법으로 숭늉차용 벼 낱알을 제조하였다. A rice grain for Soongcha was prepared in the same manner as in Example 1 except that the threshed rice grain was immersed in water for 9 days.
비교예 3Comparative Example 3
로울러로 압축된 벼 낱알을 가열하는데 압력 원동기가 아닌 일반 가열식 원동기를 사용는 것을 제외하고는 실시예 1과 동일한 방법으로 숭늉차용 벼 낱알을 제조하였다. The rice grain for Soongcha was prepared in the same manner as in Example 1, except that the general purpose prime mover was used instead of the pressure prime mover to heat the compressed rice grain with a roller.
시험예Test Example
탄화발생율Carbonization rate
본 발명의 숭늉차용 벼 낱알의 가공방법에 의할때 가공된 벼 낱알의 탄화발생율을 조사하여 그 결과를 표 1에 나타내었다. 탄화발생율은 압력 원동기로의 가열을 끝내고 난 벼 낱알에 있어서 전체 벼 낱알에 있어서 탄화된 벼 낱알의 비율로 측정하였다. Investigation of the carbonization rate of the processed rice grains according to the processing method of the soybean tea grains of the present invention are shown in Table 1. The carbonization rate was measured by the ratio of carbonized rice grains in the whole rice grains to the rice grains after heating to the pressure prime mover.
기호도 측정Preference measurement
실시예 1~4와 비교예 1~3을 통하여 제조된 숭늉차용 벼 낱알 10g씩을 90℃의 물 200mL에 5분간 우려낸 것을 관능검사요원 50명(남자 28명, 여자 32명)을 대상으로 5점 척도법으로 관능검사를 실시하여 그 결과를 표 1에 나타내었다. Five points for 50 sensory inspectors (28 males and 32 females) were inoculated with 10 g each of the rice grains for Soong-cha, which were prepared through Examples 1 to 4 and Comparative Examples 1 to 3, in 200 mL of water at 90 ° C. for 5 minutes. Sensory tests were performed by the scale method, and the results are shown in Table 1.
[표 1: 시험 결과]Table 1: Test Results
상기 맛, 향 및 전체적인 기호도는 하기 평가 기준에 따라 평가하였다. The taste, aroma and overall acceptability were evaluated according to the following evaluation criteria.
본 발명에 따라 숭늉차용으로 벼 낱알을 가공하면, 벼 낱알이 탄화되는 비율이 낮고, 상기와 같이 가공된 벼 낱알을 이용하여 숭늉차를 제조하면, 누릉지 본연의 구수한 맛과 향을 즐길 수 있게 된다. According to the present invention, if the rice grain is processed for sour tea, the rate of carbonization of the rice grain is low, and the sour tea is prepared using the processed rice grain as described above, so that the taste and aroma of the wild nature can be enjoyed. .
Claims (10)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2003-0049194A KR100510978B1 (en) | 2003-07-18 | 2003-07-18 | Processed rice, process for producing the same and tea-bag containing the same |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2003-0049194A KR100510978B1 (en) | 2003-07-18 | 2003-07-18 | Processed rice, process for producing the same and tea-bag containing the same |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20050010201A KR20050010201A (en) | 2005-01-27 |
KR100510978B1 true KR100510978B1 (en) | 2005-08-30 |
Family
ID=37222656
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR10-2003-0049194A KR100510978B1 (en) | 2003-07-18 | 2003-07-18 | Processed rice, process for producing the same and tea-bag containing the same |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR100510978B1 (en) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101144477B1 (en) * | 2010-06-16 | 2012-05-11 | 김지한 | Processing method of rice hull, and the processed goods |
CN108759434A (en) * | 2018-06-30 | 2018-11-06 | 施秉县贵粮农业发展有限公司 | A kind of rice grain of rice processing drying unit |
-
2003
- 2003-07-18 KR KR10-2003-0049194A patent/KR100510978B1/en not_active IP Right Cessation
Also Published As
Publication number | Publication date |
---|---|
KR20050010201A (en) | 2005-01-27 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR101564071B1 (en) | Natural products of high quality by using sikhye manufacturing method | |
KR101972214B1 (en) | Method of manufacturing the fruit jam using the Acer mono syrup | |
KR100510978B1 (en) | Processed rice, process for producing the same and tea-bag containing the same | |
KR102545395B1 (en) | Preparation method of dried laver fermented brewed alcoholic beverage | |
KR101485174B1 (en) | The method of laver using plum | |
KR102375920B1 (en) | Coffee using reed and manufacturing method of the same | |
JPH05176681A (en) | Corn tea and its production | |
KR20100024658A (en) | Product of instant soybean paste stew distributable at the nomal temperature and method for preparation thereof | |
KR101778658B1 (en) | Preparing method Sediment of red beans and Sediment of red beans by the method | |
KR20020016223A (en) | Apple contained red thick soypaste mixed with red peppers | |
KR102021691B1 (en) | Aged wolfberry syrup and manufacturing method for the same | |
KR20120104463A (en) | Using the fermented beans, fermented flour, fried fermented soybeans, fermented soybean fermentation, fermentation fermented flour, soy sauce, miso, miso powder, pepper, chili powder and its manufacturing method | |
JPS59196039A (en) | Natural coffee substitute | |
KR101855003B1 (en) | Process for Oats Red Pepper Paste And Oats Red Pepper Paste Manufactured Thereby | |
KR20200132321A (en) | Manufacturing method for sauce using Allium tuberosum Rottl and sorghum grain | |
KR102519801B1 (en) | Peach red pepper paste sauce composition and manufacturing method thereof | |
KR102328540B1 (en) | manufacturing method of powder green tea | |
KR102508941B1 (en) | Manufacturing method of soybean paste with jerusalem artichoke and wheat | |
KR101389279B1 (en) | pine mushroom and dried yellow corvina pickled in red pepper paste, and method for manufacturing the same | |
RU2371982C1 (en) | Production method of cherry compote | |
KR101203618B1 (en) | manufacturing method of edible shoots of a fatsia jangajji | |
KR20230142112A (en) | Curing agent comprising coffee extract and bamboo extract and curing method using same | |
RU2371990C1 (en) | Plums compote production method | |
KR100968125B1 (en) | Composition for Seasoning Kimchi | |
KR20110029554A (en) | A rice wine containing persimmon and producing method thereof |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A201 | Request for examination | ||
E902 | Notification of reason for refusal | ||
E701 | Decision to grant or registration of patent right | ||
GRNT | Written decision to grant | ||
LAPS | Lapse due to unpaid annual fee |