KR100773412B1 - Manufacturing method of brown rice-jelly - Google Patents

Abstract

The present invention promotes the consumption of rice by preparing a jelly with powdered brown rice, onions and starches boiled in water, while promoting the health of the human body by acting as a dietary supplement by the efficacy of brown rice and onions, The present invention relates to a brown rice manufacturing method that can be developed into a food culture that suits Korean tastes.

The present invention after washing the brown rice to remove water, roasted to less than 15% moisture at 150 ~ 250 ℃ pulverized 200 ~ 300 mesh to obtain brown rice powder, and after removing and washing onion peel, 100 ℃ Onion pretreatment process to obtain boiled onion crushed by boiled and crushed for 12 to 15 hours in water, 40 to 55 parts by weight of brown rice powder, 25 to 35 parts by weight of boiled onion powder, 15 to 25 parts by weight of starch Obtaining a brown rice mixture, mixing and stirring to homogenize by adding and stirring 250 ~ 350 parts by weight of onion boiled water with respect to 100 parts by weight of the brown rice mixture, 30 minutes ~ 1 at 85 ~ 90 ℃ after performing the mixing and stirring process It is characterized by consisting of a heating process for evaporating the moisture by heating the first to heat for 1 hour, the second heating for 20 to 30 minutes at 70 ~ 80 ℃, and the cooling process for cooling and solidifying at room temperature after performing the heating process. .

Jelly, brown rice, onion, brown rice

Description

Manufacturing method of brown rice {Manufacturing method of brown rice-jelly}

1 is a manufacturing process of the brown rice according to the present invention.

The present invention relates to a method of preparing brown rice, and more particularly, to prepare a jelly from powdered brown rice, boiled onions and starch in water to promote the consumption of rice, while the health benefits of edible by the benefits of brown rice and onions The present invention relates to a method of preparing brown rice, which acts as a food to promote the health of the human body and to develop a food culture suitable for Korean tastes.

Generally, one of Korean's foods is dried curds such as old acorns, buckwheat, and mung beans, and it is hardened by buckwheat jelly, mung bean jelly, yellow jelly, and acorn jelly, depending on the ingredients. It is made of water and has a high moisture content, and it is especially popular as the best diet food with only about 40kcal in 100g of calories.

In particular, in recent years, the exclusion of instant foods for a healthy life, the consumption of natural souvenirs produced in Korean soil is increasing, and the jelly made using known ingredients such as dori, buckwheat, and green beans In addition to the high nutrients or adding beneficial ingredients to the human body to impart a variety of functionality, by combining specific materials has been produced or proposed a completely new jelly.

As an example, Korean Patent Publication No. 1992-11390 (published date: July 24, 1992) proposes a chestnut based on chestnut, a nutrient-rich food, and Patent Publication No. 1994-10928 (published date: 1994). 06.20) proposes mushroom jelly with edible mushrooms as the main ingredient, and Japanese Patent Publication No. 2001-97265 (published date: November 11, 2001) proposes seaweed jelly, which is mainly composed of loot, seaweed and kelp.

In addition, Korean Patent Publication No. 2003-51979 (published date: 2003.06.26) proposes green tea jelly using green tea powder as a main ingredient, and Patent Publication No. 2005-42510 (published date: 2005.05.10) Black bean jelly using black bean powder is proposed, and Patent Publication No. 2005-42554 (published date: 2005.05.10) proposes sweet potato powder containing sweet potato powder as a main ingredient.

In this way, acorns, buckwheat and mung beans are removed from commonly known ingredients, such as chestnuts, mushrooms, algae, green tea, black beans, and sweet potatoes. To date, no brown rice based on brown rice has been proposed.

In particular, rice, which is a staple food of Koreans, is significantly reduced in nutrients compared to brown rice, and in recent years, the consumption of rice has sharply decreased due to the westernization of the diet, increasing the burden of farmers and promoting rice consumption. The government is making full use of various policies.

In addition, brown rice has a higher nutrient than white rice, so it is recognized as a health food for adults and diabetics, but is unsuitable for eating due to the inherent sticky texture and taste surrounding rice, especially for children. By avoiding the following, the assembly method and food development which make brown rice edible convenient are calculated | required.

The present invention has been proposed in order to meet the above demands, while the production of jelly in powdered brown rice, boiled onions and starch in water to promote the consumption of rice, while the health of edible by the efficacy of brown rice and onion The technical task is to improve the health of the human body by working as a supplement and to develop a food culture that suits Korean tastes.

The present invention after washing the brown rice to remove water, roasted to less than 15% moisture at 150 ~ 250 ℃ pulverized 200 ~ 300 mesh to obtain brown rice powder, and after removing and washing onion peel, 100 ℃ Onion pretreatment process to obtain boiled onion crushed by boiled and crushed for 12 to 15 hours in water, 40 to 55 parts by weight of brown rice powder, 25 to 35 parts by weight of boiled onion powder, 15 to 25 parts by weight of starch Obtaining a brown rice mixture, mixing and stirring to homogenize by adding and stirring 250 ~ 350 parts by weight of onion boiled water with respect to 100 parts by weight of the brown rice mixture, 30 minutes ~ 1 at 85 ~ 90 ℃ after performing the mixing and stirring process It is characterized by consisting of a heating process for evaporation of moisture by heating the first to the first heating for a period of time, the second heating for 20 to 30 minutes at 70 ~ 80 ℃, and a cooling process for cooling and solidifying at room temperature after performing the heating process. do.

Hereinafter, a method for preparing brown rice according to the present invention will be described in detail with reference to FIG. 1.

First, the brown rice (주 米) used as the main material of the present invention is a live rice, called rice once peeled only with rice chaff, and white rice sold on the market is a rice that has been peeled at least ten times at a mill. At this time, all the nutrients of the rice disappears, only about 5% of nutrients (fat, protein, carbohydrates) remain in the white rice, and the rest contains 95% of nutrients such as rice bran and rice snow, but this is all abandoned. Therefore, brown rice is 19 times more nutritious than white rice, and it is heaven's favorite food.

These brown rice is rich in vitamins, minerals and other 22 kinds of nutrients necessary for the human body. When you eat brown rice, you get balanced nutrition, so your blood is normal and all your internal activities are smooth. E is four times more and calcium is eight times more.

In addition, brown rice contains a lot of vitamin B, phosphorus, iron, etc. In particular, the brown rice vitamin E is called "tocotrienol", which is 40 times stronger in antioxidant activity than general tocopherol, and thus is recognized as an anti-arteriosclerosis food. .

In addition, brown rice contains a substance called GABA, which is "gamma aminolacsin", which is abundant in the embryos of rice (rice eyes), and in particular, reduces triglycerides in the blood and improves liver function to improve high blood pressure and nerves. It is known as a stabilizing substance that is effective in preventing adult diseases.

Onion used as a subsidiary material of the present invention dissolves and eliminates unnecessary fat and cholesterol in the blood, thereby preventing arteriosclerosis and hyperlipidemia, preventing blood clots forming and blocking blood vessels, and at the same time, breaking down and destroying blood clots, leading to death. It is known to be effective in preventing and treating diseases of circulatory disorders (angina, myocardial infarction, cerebral softening, stroke, etc.).

In addition, onion is a blood thinning action (fibrinolytic activity and lipid lowering action), which lowers the viscosity of the blood, making it easy to flow without stickiness and making the blood clear and clean. It is known to have the effect of doing this well.

In addition, onions increase HDL (HDL) cholesterol, which plays an important role in eliminating cholesterol accumulated in peripheral tissues, and is effective in lowering blood sugar and promoting insulin secretion. Enhance the function of is known to have the effect of preventing and treating kidney disease.

Brown rice powder of the present invention 40 to 55 parts by weight, boiled onions 25 to 35 parts by weight, starch 15 to 25 parts by weight of the mixture consisting of (hereinafter referred to as "brown rice mixture"), 100 parts by weight of the brown rice mixture It is made by adding and mixing 250-350 parts by weight of onion boiled water.

1 is a manufacturing process diagram of brown rice according to the present invention is largely composed of a brown rice pretreatment step 100, an onion pretreatment step 200, a mixing and stirring step 300, a heating step 400, a cooling step 500.

The brown rice pretreatment step 100 is a process of washing and pulverizing brown rice used as a main material, and after removing the water by proceeding the washing step 101 of washing brown rice stripped only of rice husks in water, 150 After the roasting step 102 proceeds to roasting until the water content is 15% or less while stirring at ~ 250 ° C, the milling pretreatment process 100 is completed by performing the grinding step 103 of grinding into 200 to 300 mesh. .

The reason why the roasting step 102 of roasting brown rice in the brown rice pretreatment step 100 is that the roasted brown rice has a more savory taste than the uncooked brown rice, in which case the roasting temperature is lower than 150 ° C. Not only may it not be able to have the savory taste of brown rice, but also requires a long time for roasting, and when roasted at a temperature of 250 ° C. or higher, brown rice burns due to a high heating temperature. Since it is made smoothly, it is preferable to roast the water at 15% or less at 150 to 250 ° C., and when the roasted brown rice is pulverized to 200 mesh or less, it is preferable to grind it to 200 to 300 mesh because the grain becomes thick and inconvenient to edible. Do.

The onion pretreatment step 200 is a process of removing the onion used as the main material to wash and grind the brown rice, and remove the onion peel to perform the peeling and washing step 201 to clean the water. When the boiled onions are boiled in 100 ° C. boiling water for 12 to 15 hours, the step 202 proceeds to a state where the hand can be crushed. The crushing step of crushing the boiled onions as a grinder (203) By performing the step) completes the onion pretreatment process (200).

In the onion pretreatment process 200, the reason for performing the step 202 of boiling onions in boiling water at 100 ° C. for 12 to 15 hours is to remove the inherent spicy taste of onions and to obtain fine particles. For the sake of convenience, onions that have been boiled for more than 12 hours and pulverized are defined as 'boiled onion grounds'.

The mixing and stirring step 300 is a process of mixing and homogenizing brown rice powder and boiled onion ground powder and starch at a predetermined ratio to obtain a brown rice mixture, and mixing the brown rice mixture and the onion boiled water and kneading.

That is, 40 to 55 parts by weight of brown rice powder obtained in the brown rice pretreatment step 100, 25 to 35 parts by weight of boiled onion pulverized powder obtained in the onion pretreatment step 200, and 15 to 25 parts by weight of starch in a heating bath and evenly By mixing and preparing a brown rice mixture, by adding and stirring 250 ~ 350 parts by weight of onion boiled water with respect to 100 parts by weight of the brown rice mixture is a dough of brown rice mixture consisting of brown rice powder and boiled onion grinding and starch.

Herein, when the brown rice powder constituting the brown rice mixture is added in an amount of less than 40 parts by weight, the consumption of rice is promoted, and the effect of brown rice serves as a health supplement food when edible, thereby achieving the original object of the present invention. In case of adding more than 55 parts by weight of brown rice powder, the amount of added boiled onion crushed and starch is reduced, so the taste is poor and cohesion is weak. It is preferable to add in the inside.

When the boiled onion pulverization constituting the brown rice mixture is added to less than 25 parts by weight, the effect of the onion is minimal to achieve the original purpose of the present invention to act as a health supplement food when edible to promote health, boiled onion If you add more than 35 parts by weight of the pulverized onion, the onion taste is strong, so the taste can be reduced, it is preferable to add boiled onion crushed within the range of 25 to 35 parts by weight.

When the starch constituting the brown rice mixture is added in an amount of less than 15 parts by weight, the cohesion between the brown rice powder and the boiled onion pulverization is lowered. When added above, the cohesion between the brown rice powder and the boiled onion pulverization increases, so that it does not break easily. However, the starch is preferably added within a range of 15 to 25 parts by weight as it causes deterioration of taste.

When the onion boiled water mixed with the brown rice mixture is added to 250 parts by weight or less with respect to 100 parts by weight of brown rice mixture, the moisture is less and the dough is not evenly made, thereby making it impossible to prepare jelly, boiled onion When water is added more than 350 parts by weight based on 100 parts by weight of brown rice mixture, the concentration becomes too thin due to excessive moisture, which takes a long time to prepare brown rice, and the onion boiled water is in the range of 250 to 350 parts by weight based on 100 parts by weight of brown rice mixture. It is preferred to add at.

The heating step 400 is a process for fully ripening the dough homogenized the brown rice mixture and onion boiled water and evaporate the moisture.

That is, in the mixing and stirring process 300, 40 to 55 parts by weight of brown rice powder, 25 to 35 parts by weight of boiled onion ground powder, 15 to 25 parts by weight of starch mixture of 250 to 35 parts by weight of boiled onion water After the addition and mixing and homogenization, the first heating step (401) to be heated with sufficient stirring for 30 minutes to 1 hour at 85 ~ 90 ℃ to fully cook the brown rice powder and starch, and then at a temperature of 70 ~ 80 ℃ A secondary heating step 402 is performed to evaporate moisture by heating while stirring for 20 to 30 minutes.

If the heating temperature is less than 85 ℃ in the primary heating step 401, brown rice powder and starch can not be sufficiently ripe, if more than 90 ℃ excess heat is consumed not economical, brown rice mixture is stuck to burn It is preferable to heat at 85 ~ 90 ℃, such as there is a problem, such that if the heating time is less than 30 minutes brown rice powder and starch is not sufficiently cooked, if more than 1 hour brown rice powder is too cooked to reduce the taste It is desirable to heat for 30 minutes to 1 hour since it can and is not economical.

In addition, when heating at a temperature of less than 70 ℃ in the secondary heating step 402 takes a long time to reach the desired viscosity by delaying the evaporation time of the moisture, when heating at a temperature of 80 ℃ or more The evaporation rate is high, but it is preferable to heat it at 70 ~ 80 ℃ because it has a problem of sticking, and the viscosity of brown rice mixture becomes thin when heated for less than 20 minutes, and the viscosity of brown rice mixture becomes high when the water is evaporated more than 30 minutes. There is a problem that it is preferable to heat for 20 to 30 minutes.

The cooling step 500 is a step of cooling and solidifying the mixture maintaining a proper viscosity at room temperature, by performing the first and second heating step (401, 402) through the heating step 400 to brown rice powder and starch After fully ripening and evaporating the moisture to cool at room temperature in the state of maintaining the proper viscosity, brown rice powder, boiled onion pulverized, starch mixture mixed with starch is solidified to complete the production of brown rice.

In another embodiment of the present invention by adding a certain amount of cheese or milk powder in addition to brown rice powder, boiled onion pulverized, starch in the mixing and stirring step 300 to match the taste of children hate onion odor by the brown rice powder 40 It adds 2-5 parts by weight of cheese or powdered milk to 100 parts by weight of a brown rice mixture consisting of ˜55 parts by weight, 25 to 35 parts by weight of boiled onion powder and 15 to 25 parts by weight of starch.

If you add less than 2 parts by weight of cheese (or powdered milk) to 100 parts by weight of brown rice powder, boiled onion powder, starch mixture consisting of starch, there is a problem that the taste of the cheese does not feel, 5 parts by weight of cheese (milk powder) When added above, not only the taste of the cheese is too strong, but also the effect of brown rice and onion may be reduced, so the cheese (or milk powder) is preferably added in an amount of 2 to 5 parts by weight based on 100 parts by weight of the brown rice mixture.

In another embodiment of the present invention by adding a certain amount of fruit juice in addition to brown rice powder, boiled onion pulverized, starch in the mixing and stirring process 300 to further increase the taste and nutrients by the rich nutrients of fruit and onion odor As suitable for those who do not like, 5 to 10 parts by weight of fruit juice with respect to 100 parts by weight of the mixture consisting of 40 to 55 parts by weight of the brown rice powder, 25 to 35 parts by weight of boiled onion powder, and 15 to 25 parts by weight of starch. More wealth is added.

If you add less than 5 parts by weight of fruit juice with respect to 100 parts by weight of the mixture consisting of brown rice powder, boiled onion pulverized, starch, there is a problem that the fruit taste is not felt, when the fruit juice is added more than 10 parts by weight Not only this is too strong, but the concentration of the brown rice mixture is too thin to take a lot of production time, the fruit juice is preferably added within the range of 5 to 10 parts by weight with respect to 100 parts by weight of the mixture.

The fruit juice is not limited to the type of apple, pear, grapes, etc., especially when the fruit is pulverized into small grains of less than 1mm can be more effective to feel chewed when edible.

Brown rice jelly according to the present invention prepared through such a process is to escape from the conventional ideas such as buckwheat jelly, mung bean jelly, yellow jelly, acorn jelly and the effect that brown rice has, and hyoseung having onion acts as a health supplement food when edible Not only can it improve the health of the human body, it can not only develop food culture that suits Korean taste, but it can also promote the consumption of rice.

As described above, the present invention promotes the consumption of rice by preparing jelly with powdered brown rice, onions and starches boiled in water, and acting as a health supplement food when edible by the efficacy of brown rice and onions. Promotes the health of people and develops a food culture that suits Korean tastes.

Claims (3)

Brown rice pre-treatment step (100) to wash the brown rice to remove water, and then roasted to less than 15% moisture at 150 ~ 250 ℃ to grind into 200 ~ 300 mesh to obtain brown rice powder, After removing and washing the onion peel, onion pre-treatment step 200 to obtain a boiled onion pulverized by boiled and crushed for 12-15 hours in 100 ℃ water, 40 to 55 parts by weight of the brown rice powder, 25 to 35 parts by weight of boiled onion pulverized, 15 to 25 parts by weight of starch to obtain a brown rice mixture, 250 to 350 parts by weight of onion boiled water to 100 parts by weight of the brown rice mixture And mixing and stirring step 300 of homogenizing by stirring, After performing the mixing and stirring step 300, the first heating for 30 minutes to 1 hour at 85 ~ 90 ℃ to cook, then the second heating for 20 to 30 minutes at 70 ~ 80 ℃ heating step (400) )and, After performing the heating step 400, the manufacturing method of brown rice, characterized in that consisting of a cooling step (500) to cool and solidify at room temperature. According to claim 1, 40 to 55 parts by weight of brown rice powder in the mixing and stirring step (300), 25 to 35 parts by weight of boiled onion pulverized, 15 to 25 parts by weight of starch mixture, the production method of brown rice, characterized in that any one of cheese and powdered milk is added to 2 to 5 parts by weight. According to claim 1, in the mixing and stirring step 300 40 to 55 parts by weight of brown rice powder, 25 to 35 parts by weight of boiled onion crushed, 15 to 25 parts by weight of starch mixture 100 parts by weight of fruit juice 5 The manufacturing method of the brown rice characterized by further adding -10 weight part.

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