KR101043452B1 - Method for preparing of the crust of overcooked rice - Google Patents

Abstract

PURPOSE: A producing method of instant scorched rice is provided to offer nutritional components of ginseng, smallanthus sonchifolius, lespedeza cuneata, bamboo, mulberry, and astragali radix to eaters. CONSTITUTION: A producing method of instant scorched rice comprises the following steps: soaking washed rice with an extract obtained by boiling lespedeza cuneata, bamboo, mulberry, and astragali radix with water; mixing 100parts of soaked rice by weight, 0.5~10parts of ginseng or red ginseng by weight, 0.5~20parts of smallanthus sonchifolius by weight, and 90~110parts of extract from the previous step by weight, and heating the mixture; roasting the obtained hard-boiled rice; drying the obtained scorched rice, and packing with dried-vegetable soup powder.

Description

Method for preparing instant nurungji {Method for preparing of the crust of overcooked rice}

The present invention relates to a method for producing instant nurungji, and more specifically, it is called rice using a broth made by boiling boiled water, bamboo, mulberry, and aragi in water, and ginseng or red ginseng, yacon and the broth to the soaked rice. It relates to a method for producing instant nurungji, which is prepared by putting rice, putting it, baking it, and drying it.

Nurungji was cooked in a cauldron when it was cooked with rice and scraped off with a spatula or dried, or it was eaten as it is. This nurungji is also called gulungbap, it is eaten as a snack to squeeze or pour water and boiled again as a substitute for rice.

However, at present we do not use the cauldron or conventional rice cooker manufactured by casting when we cooked the rice, but the rice is not produced by using rice cooker using electric rice cooker or other pressure cooker. If you want to eat nurungji because you can not easily touch the rice was inconvenient to make the nurungji, such as to press the rice deliberately to make the nurungji. In addition, the number of people who visited Nurungji decreased, as well as it was difficult to match the taste of people who have been tamed by snacks, bread and other snacks in the market.

Therefore, it is improvised to protect the health of children who are exposed to snacks or snacks containing chemical additives or the health of office workers in busy daily lives, or to provide high quality nurungji through our unique food with excellent taste and eating. Nurungji is required as a substitute for a new breakfast.

Meanwhile, nurungji, which is generally prepared for instant use, is made by heating and calcining rice prepared by a conventional manufacturing method, to prepare nurungji, and then pulverize nuungji to a size that is easy to eat. Done. Such instant nurungji is to open the packaging pack for eating, put the nurungji in a disposable container and put boiling water so that you can easily cook and eat. However, the general instant nurungji as described above, only prefer people who like the delicious taste of the middle-aged people, young children or young people did not enjoy the food has a problem of poor taste.

In order to solve the problems of the prior art as described above, the present invention can supply the nutritional ingredients of the ingredients added to the production of Nurungji, such as ginseng or red ginseng, yacon, night gate, bamboo, mulberry, Astragalus at the same time have the savory taste of nurungji An object of the present invention is to provide a manufacturing method of nurungji.

It is another object of the present invention to provide a method for preparing instant nurungji having the effect of stabilizing blood sugar, stabilizing cold sweat, improving digestive disorders and promoting bowel movement.

In addition, an object of the present invention is to provide a manufacturing method of instant nurungji that can be easily enjoyed as a snack or meal replacement for everyone having a soft texture compared to the existing nurungji.

In order to achieve the above object, the present invention is called boiled broth after boiled steeped rice in the night view door, bamboo, mulberry, and Astragalus in water, and then boiled rice 100 to 100 parts by weight of ginseng or red ginseng 0.5-10 parts by weight, yacon The cooking process of heating by adding 0.5 to 20 parts by weight and 90 to 110 parts by weight of the broth, the baking process to bake gordon rice obtained by the cooking process to form nurungji, and the moisture content of the formed nurungji is up to 3 to 10%. It provides a method for producing instant nurungji, characterized in that it is produced by a drying process to dry as possible.

After the drying process, a packaging process for packing dried nurungji and dried vegetable soup may be further added.

Situation mushroom extract, Ogapi extract, plum extract, etc. may be further added to the girdle rice.

In addition, protein components such as beef, pork, chicken, duck meat may be further added to the girdle.

The instant nurungji of the present invention can supply the nutritious ingredients of the ingredients added to the production of nurungji, such as ginseng or red ginseng, yacon, night gate, bamboo, mulberry, Astragalus, while having the savory taste of nurungji. In addition, instant nurungji of the present invention has the effect of stabilizing blood sugar, stabilizing sweating, improve digestive disorders and promote bowel movements, and has a soft texture compared to the existing nurungji can be enjoyed as a snack or meal replacement for everyone.

Hereinafter, the present invention will be described in detail.

Rice described below means all of white rice, brown rice, millet, barley rice, glutinous rice, crude, etc., hereinafter referred to as rice.

The inventor of the present invention while supplementing the nutrients that can be lacking when ingesting only Nurung, while serving as a snack or meal substitute to help the health of the human body, while researching to manufacture a nurungji with a soft texture compared to the existing nurungji The invention was completed.

The instant nurungji of the present invention is called boiled broth with boiled boiled rice, bamboo, mulberry, and Astragalus in a finely selected washed rice, and then cooked by heating ginseng or red ginseng, yacon and the broth into the soaked rice, It is characterized in that it is produced by the baking step of baking the glutinous rice obtained by the cooking process to form a nurungji and a drying process of drying the formed nurungji.

Hereinafter, the present invention will be described in detail step by step.

Rice making process

First, the rice is used for nurungji.

In the present invention, immersed finely selected rice in night view doors, bamboo, mulberry, and Astragalus soaked in boiled broth and soaked for 1 to 5 hours, soaked in 100 parts by weight of ginseng or red ginseng 0.5-10 parts by weight, yacon 0.5 to 20 parts by weight and 90 to 110 parts by weight of the broth are added and heated to cook.

When preparing instant nurungji of the present invention, the soaked rice and boiled rice are used in broth prepared by boiling water by putting a night gate, bamboo, mulberry, and astragalus into water.

The night gate (non-aqueous) used to produce the broth is slightly bitter and tastes very flat and nonpoisonous. It is also a herb that has a natural Viagra effect with no side effects, and has a significant effect on lowering blood sugar levels of diabetes.

The night gate is preferably used in an amount of 0.1 to 20 parts by weight based on 100 parts by weight of rice. If the content is less than 0.1 parts by weight can not see the effect of blood sugar stabilization, if it exceeds 20 parts by weight of the night gate door content is too high may not taste good.

Bamboo used in the broth production is used in combination with the night gate serves to lower the blood sugar level of diabetes. The bamboo is not toxic, lowers the heat and stabilizes the mind, it is known to be effective in diabetes and hypertension. Bamboo contains phenolic components, amino acids, organic acids, sugars, etc., and has an inhibitory effect on staphylococcus aureus and Pseudomonas aeruginosa (food poisoning), and inhibits the growth of kimchi fermentation microorganisms including lactic acid bacteria.

The bamboo is preferably used in 5 to 12 parts by weight with respect to 100 parts by weight of rice. If the content is out of the above range can not see the effect of stabilizing blood glucose and improving the shelf life of Nurungji.

The mulberry used in the broth production is excellent in blood pressure control, high blood pressure or low blood pressure to the normal value, and to help with urination and digestive action, cough or acupuncture or each has an excellent effect. It is also effective in relieving symptoms of shortness of breath or chest tightness by strengthening lung function.

The mulberry is preferably used in 1 to 10 parts by weight with respect to 100 parts by weight of rice. If the content is out of the above range, the effect of blood pressure control and digestion, urination is not seen.

Astragalus used in the broth manufacture is a typical herbal medicine that is sweet and tastes slightly warm, and ginseng and the human body known to rule the spleen and lungs. It is used to treat excessive sweating or wound healing. When roasted, chronic weakness, especially the digestive system is weak due to fatigue easily build up, lack of strength or weakness of the lungs, thin voice is often good to catch a cold. Pharmacological experiments revealed tonic action, immune function control action, cardiac diuresis action, blood pressure lowering action, anti-inflammatory action.

The sulfur group is preferably used in 1 to 20 parts by weight with respect to 100 parts by weight of rice. If the content is out of the above range can not give the broth taste intended by the present invention.

The broth used for rice soaking and cooking during the production of nurungji of the present invention is put in water in the above-described content range of night view gate, bamboo, mulberry and astragalus and boil for 25 to 35 minutes at 95 ~ 100 ℃ high heat and then 80 ~ 95 ℃ Can be prepared by boiling for 100 to 140 minutes on medium heat. In the preparation of the broth, nutritional ingredients are sufficiently enriched from the contents, and in order to taste the broth intended by the present invention, it is preferable to maintain the above-described heating temperature and time.

It is called for 1-5 hours by immersing rice in the broth prepared as described above. Then, add ginseng or red ginseng and yacon to the soaked rice, pour the prepared broth and heat to cook.

Ginseng or red ginseng added to the cooking process is known to have an effect of activating the enzymes in the body to promote metabolism and accelerate fatigue recovery. In the "middle pharmacy", it refreshes, strengthens the lungs, and improves the spleen. It is described as releasing the heart of the five intestines, opening up the gastrointestinal tract, making the blood vessels well, and as a long-term medicine, the body becomes lighter and longer life. have. Representative efficacy of ginseng is 7 hyosul, bogi gutal (補氣 救 脫-stamina boost), Ikjebok vein (益 血 復 脈-metabolism improvement), conscience anxin (養 心 安神-stress relief), Saengjinjigal (生 津止渴-Diabetes treatment), Bocheungcheon (補肺 定喘-improvement of respiratory disease), Geunbi branch (健脾 止瀉-improvement of digestive organs), Dakdok chorus (托 毒 合 瘡-toxin removal, anticancer action) do.

The ginseng or red ginseng may be used conventional ginseng or red ginseng, the form can also be used both extract or powder. In the present invention, commercially available red ginseng extract of 64 to 66% of the solid content is diluted with 20 to 30 times water. The red ginseng extract is diluted in a sufficient amount of water so that the instant nurungji of the present invention does not have the bitter taste of red ginseng, but only the mild ginseng aroma and taste to reduce the rejection of the intake.

The ginseng or red ginseng is preferably contained in 0.5 to 10 parts by weight to 100 parts by weight of soaked rice. If the content is out of the above range, it is difficult to obtain the effect of ginseng or red ginseng, and the intended nurungji of the present invention cannot be prepared.

Yacon added to the cooking process contains a large amount of water, and after harvesting, the sweetness is less, but the sweetness increases as the storage period elapses. Yacon contains a large amount of components such as inulin, polyphenols, and fructooligosaccharides. In particular, inulin contained in yacon prevents diabetes and polyphenols are effective in preventing atherosclerosis.

In addition, the yacon contains a large amount of moisture, so that the nutrients added to the production of nurungji are preserved without burning by absorbing heat in the process of applying heat in the nurungji manufacturing process, and the nurungji is not too hard and contains proper moisture. To act.

The yacon may be rinsed clean and added to 50 to 200 mesh (mesh), the content of which is preferably contained in 0.5 to 20 parts by weight to 100 parts by weight of soaked rice. If the content is out of the above range it is difficult to obtain the blood sugar stabilizing effect intended in the present invention, it is not possible to produce a smooth texture of Nurungji.

The broth used in the cooking process uses broth prepared by the above-described content and method, and is preferably added in an amount of 90 to 110 parts by weight based on 100 parts by weight of soaked rice.

The cooking process as described above can be carried out by the same method as the method of cooking rice for the production of normal nurungji.

Burning process

The glutinous rice for producing nurungji obtained through the above-mentioned rice-making process is baked into a nurungji using a predetermined baking apparatus.

In this step, before baking the girdle rice obtained in the above-described process, if necessary, it may be further added to the situation mushroom extract, Ogapi extract, plum extract and the like.

The situation mushroom extract may be obtained by pulverizing the situation mushroom to a size of 10 mm or less, and then added 50 times distilled water to the weight of this fine powder, heated at 100 ° C. for 24 hours to extract hot water and filter. At this time, the solid content of the situation mushroom extract is about 0.5 ~ 0.6mg / ㎖ is better to be able to properly exhibit the efficacy of the situation mushroom while maintaining the taste and nutrition of nurungji intended by the present invention.

Ogapi is effective in preventing and treating adult diseases, such as diabetes, hypertension, and helps to improve chronic bronchitis, nervous breakdown, heart rheumatism, immune function, bio-resistance.

The plum is thirst quenching, sterilization and antimicrobial action to prevent food poisoning, gastrointestinal motility to solve indigestion, gastrointestinal disorders, stress, helps to eliminate chronic fatigue. In addition, liver function recovery, help to relieve hangover due to detoxification, rich in calcium is good for anemia, good for constipation treatment, constitution improvement.

The agapi and plums can be prepared by extracting by extracting in a conventional manner, mesil may be used both in extract form or extract form obtained by hot water extraction.

The situation mushroom extract, Ogai extract and plum extract each is added alone or in mixture of two or more is added to the glutinous rice production for nurungji, the content is preferably included in 0.1 to 10 parts by weight with respect to 100 parts by weight of the girdle rice. When included in the above content range, while maintaining the taste and nutrition of nurungji intended in the present invention can be effectively given the efficacy of the situation mushrooms, scabies and plums.

In addition, in the baking process, beef, pork, chicken, duck, etc. may be crushed and added as necessary to supplement the protein components in the nurungji of the present invention in addition to the above components. In particular, when pork is used to show excellent blood sugar stabilizing effect by complementary action with yacon is better for the prevention and treatment of adult diseases such as diabetes, hypertension.

Ingredients for replenishing the protein as described above is preferably contained in 0.1 to 5 parts by weight to 100 parts by weight of soaked rice, if the content is within the above range can be supplemented to the protein while maintaining the delicious taste and aroma of nurungji Even better.

If necessary, the above-mentioned ingredients for the nurungji for manufacturing nerungji, baked for 45 to 50 minutes at a temperature of 200 ~ 250 ℃ in the oven for producing the nurungji. In this case, the shape of the nurungji may be molded before baking, or the nurungji may be molded after baking.

Drying process

The nurungji baked as described above is dried for 30 to 40 minutes at 80 ℃ using a hot air dryer to produce a nurungji up to about 3 to 10% moisture content.

Packaging process

Nurungji prepared through the process as described above can be prepared in the instant nurungji of the present invention by packaging in a disposable container with a dry vegetable soup.

The instant nurungji of the present invention can be used as a snack or meal replacement by pouring hot water, in the present invention, by providing a packaged nurungji and dried vegetable soup together, it is possible to soothe the vanity that is felt when ingesting, but saves and cool than conventional nurungji You can taste the soup. In addition, in the present packaging process may be packaged by grinding finely prepared Nurungji.

The dried vegetable soup is prepared by hot air drying for 90 to 100 minutes at 60 ℃ so that the moisture content is up to 1% by mining onions, green onions, carrots, chilled peppers.

Hereinafter, the present invention will be described in more detail with reference to examples. These embodiments are for purposes of illustration only and are not intended to limit the scope of protection of the present invention.

Example 1

First, after the night gate, bamboo, mulberry and Astragalus were washed and prepared, and then put 300 parts by weight of water, 5 parts by weight of night gates, 10 parts by weight of bamboo, 5 parts by weight of mulberry and 10 parts by weight of Astragalus in a fire of 95 ~ 100 ℃ 30 Boil for minutes and boiled for 120 minutes on a medium heat of 80 ~ 95 ℃ to prepare a broth.

Selected washed rice was soaked in the prepared broth for 1-5 hours. 10 parts by weight of diluted diluted ginseng extract with 64 to 66% solid content in water soaked in 20 to 30 times water, 5 parts by weight of yacon crushed powder by 50 to 200 mesh, and 100 parts by weight of the prepared broth. The rice was prepared by heating at 110 ° C. for 50 minutes.

The cooked rice was baked in an oven at 200 ° C. for 50 minutes and then dried at 80 ° C. for 30 to 40 minutes using a hot air dryer to prepare a nurungji having a moisture content of 3%.

Example 2

Selected washed rice was soaked in the prepared broth for 1-5 hours. 10 parts by weight of diluted diluted ginseng extract with 64 to 66% solid content in water soaked in 20 to 30 times water, 5 parts by weight of yacon crushed powder by 50 to 200 mesh, and 100 parts by weight of the prepared broth. The rice was prepared by heating at 110 ° C. for 50 minutes.

5 parts by weight of the situation mushroom extract having a solid content of 0.5 mg / ml was added to 100 parts by weight of the cooked rice. At this time, the situation mushroom extract was prepared by adding hot distilled water 50 times to the weight of the situation mushroom ground ground to a size of 10 mm or less, heated at 100 ℃ for 24 hours to extract hot water and filtered.

Then, the rice with the addition of the situation mushroom extract was baked in an oven at 200 ° C. for 50 minutes and then dried at 80 ° C. for 30 to 40 minutes using a hot air dryer to prepare a nurungji having a water content of 3%.

Example 3

Selected washed rice was soaked in the prepared broth for 1-5 hours. 10 parts by weight of diluted diluted ginseng extract with 64 to 66% solid content in water soaked in 20 to 30 times water, 5 parts by weight of yacon crushed powder by 50 to 200 mesh, and 100 parts by weight of the prepared broth. The rice was prepared by heating at 110 ° C. for 50 minutes.

100 parts by weight of the cooked rice was prepared in Example 2 and added to mix evenly 3 parts by weight of the situation mushroom extract with a solid content of 0.5 mg / ㎖ and 20 to 30 times diluted plum extract.

Then, after adding the above-mentioned mushroom extract and plum extract to bake for 50 minutes in an oven at 200 ℃, dried by using a hot air dryer for 30 to 40 minutes at 80 ℃ to prepare a Nurungji with a moisture content of 3%.

Example 4

Selected washed rice was soaked in the prepared broth for 1-5 hours. 10 parts by weight of diluted diluted ginseng extract with 64 to 66% solid content in water soaked in 20 to 30 times water, 5 parts by weight of yacon crushed powder by 50 to 200 mesh, and 100 parts by weight of the prepared broth. The rice was prepared by heating at 110 ° C. for 50 minutes.

Freeze-dried to 100 parts by weight of the cooked rice was added to mix evenly 5 parts by weight of pork powder pulverized to 100 ~ 200 mesh.

Thereafter, the pork powder-added rice was baked in an oven at 200 ° C. for 50 minutes and then dried at 80 ° C. for 30 to 40 minutes using a hot air dryer to prepare nurungji having a water content of 3%.

Example 5

Selected washed rice was soaked in the prepared broth for 1-5 hours. 10 parts by weight of diluted diluted ginseng extract with 64 to 66% solid content in water soaked in 20 to 30 times water, 5 parts by weight of yacon crushed powder by 50 to 200 mesh, and 100 parts by weight of the prepared broth. The rice was prepared by heating at 110 ° C. for 50 minutes.

Prepared in Example 2 with respect to 100 parts by weight of the cooked rice, 5 parts by weight of the situation mushroom extract having a solid content of 0.5 mg / ㎖ and 5 parts by weight of pork powder prepared in Example 4 was added to mix evenly.

Then, after the rice mushroom extract and pork powder added to bake for 50 minutes in an oven at 200 ℃, using a hot air dryer for 30-40 minutes at 80 ℃ to prepare a Nurungji with a moisture content of 3%. .

Comparative Example 1

Nurungji prepared by the conventional method was used.

Comparative Example 2

In Example 1, the same procedure as in Example 1 was performed except that water was used in place of broth using night view, bamboo, mulberry, and Astragalus.

Put onion, leeks, carrots and soft peppers into minungji prepared in Examples 1 to 5 and Comparative Examples 1 to 2, dried at 60 ° C. for 90 to 100 minutes, and pour hot water for 10 to 40 units. After ingesting 20 males and females, satisfaction was evaluated, and the results are shown in Table 1 below. The satisfaction was evaluated by the 5-point scale method.

5 points | pieces: The taste and aroma of nurungji and broth are very delicious and cool, and the overall taste is very good.

4 points | pieces: The taste and fragrance of nurungji and broth are delicious and cool, and overall taste is good.

3 points | pieces: The taste and aroma of nurungji and broth are common, and the general taste is moderate.

2 points | pieces: The taste and fragrance of nurungji and broth are poor, and overall taste is bad.

1 point | piece: The taste and fragrance of nurungji and broth are very vain, and the general taste is very bad.

division Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Comparative Example 2 Nurungji, soup
Taste and Aroma 4.2 4.5 4.5 4.4 4.7 2.2 3.5 Overall preference 4.3 4.4 4.5 4.4 4.5 2.4 3.8

As shown in Table 1, the night gate, bamboo, mulberry and Astragalus in accordance with the present invention using the water broth, ginseng or red ginseng and yacon is added, if necessary, mushroom extract, plum extract, pork powder Nurunji of Examples 1 to 5 supplemented with nutritional ingredients were added to compare with the existing Nurungji (Comparative Example 1) was confirmed that the taste and aroma of Nurungji and soup, and the overall preference is also excellent. In addition, even when using ginseng or red ginseng and yacon as in the present invention, when the water of the night gate, bamboo, mulberry, and astragalus is not used as the broth (Comparative Example 2), the taste and aroma of Nurungji compared to Examples 1 to 5 And poor overall results.

In addition, after the nurungji of Example 1 and Comparative Example 1 were ingested for each of 10 adult men and women suffering from diabetes mellitus, the degree of change in blood glucose levels was observed, and the nurungji of Example 1 according to the present invention. The subjects ingested responded that the blood sugar level was somewhat stable, whereas the subjects ingested the existing nurungji of Comparative Example 1 did not change the blood sugar level.

In addition, after the Nurungji cold sweating often in Example 3 and Comparative Example 1, 10 adults men and women with digestive disorders to be ingested respectively, and observed the occurrence of cold sweat and the degree of digestive disorders, Subjects who consumed the nurungji of Example 3 according to the present invention responded that they had less cold sweating and had a somewhat stable digestive disorder, while subjects who consumed the existing nurungji of Comparative Example 1 could not find any change.

Through these results, it was found that the instant nurungji prepared according to the present invention has excellent effects of improving blood sugar, stabilizing sweat, improving digestive disorders and promoting bowel movement.

Although the present invention has been described as the preferred embodiment mentioned above, it is possible to make various modifications or variations without departing from the spirit and scope of the invention. The appended claims also cover such modifications and variations as fall within the spirit of the invention.

Claims (3)

The finely rinsed rice is called boiled broth made by boiling boiled water, bamboo, mulberry, and astragalus in water, and then boiled rice 100 parts by weight of ginseng or red ginseng 0.5-10 parts by weight, yacon 0.5-20 parts by weight and the broth 90- It is prepared by a cooking process for heating by adding 110 parts by weight, a baking process for roasting gordon rice obtained by the cooking process to form a nurungji, and a drying process for drying the moisture content of the formed nurungji to be up to 3 to 10%. Method for producing instant nurungji. The method of claim 1,
0.1 to 10 parts by weight of any one or more components selected from Sichuan mushroom extract, Ogapi extract, and plum extract or 100% by weight of the girdle rice obtained by the cooking process, or any one or more selected from beef, pork, chicken and duck 0.1-5 weight part of obtained powders are further added, The manufacturing method of instant nurungji characterized by the above-mentioned. The method of claim 1,
Method for producing instant nurungji, characterized in that it further comprises a packaging step of packaging the dried nurungji and dried vegetable soup after the drying step.