KR101266795B1 - Method for manufacturing boiled dandelion rice, and boiled dandelion rice produced thereby - Google Patents

Abstract

PURPOSE: A manufacturing method of dandelion rice is provided to manufacture rice having balanced nutrients by supplementing effective ingredients of dandelion leaves, ginseng, lentinus edodes, chest nut, jujube and ginkgo nut. CONSTITUTION: A manufacturing method of dandelion rice comprises the following steps: trimming off collected dandelion leaves; parboiling or boiling the trimmed dandelion and cutting the result; winnowing non-glutinous rice and glutinous rice in water for 20-40 minutes and removing moisture; removing ginseng rhizome and cutting the ginseng in 2-4 mm; removing the stick of shiitake mushroom and cutting the shiitake mushroom in 1-3 mm; removing the outer skin and the inner skin of chest nut and cutting into 2-6 pieces; removing the skin and seeds of jujube and cutting into 2-6 pieces; peeling off ginkgo nuts by cooking the ginkgo nuts; putting a mixture comprising 100 wt% of water, 90-110 wt% of the non-glutinous rice and the glutinous rice, 5-10 wt% of the dandelion leaves, 8-15 wt% of the ginseng, 2-5 wt% of the shiitake mushroom, 3-7 wt% of the chest nut, 1-5 wt% of the jujube and 1-5 wt% of the ginkgo nut into a pot; heating the pot filled with the mixture by a strong fire; after 3-4 minutes from the starting moment of boiling up, steaming the mixture by a weak fire for 12-18 minutes.

Description

Method for manufacturing boiled dandelion rice, and boiled dandelion rice produced thereby

The present invention supplements the nutrients that are likely to be lacking in rice with useful ingredients contained in dandelion leaves and ginseng, shiitake mushrooms, chestnuts, jujube, and ginkgo to provide rice with balanced nutrition, while removing the bitter taste of dandelion leaves It is to provide a dandelion rice production method and a dandelion rice produced by the above method that can maintain the original aroma in the rice.

Rice, together with barley and wheat, is an important agricultural product of the world, mostly produced in many Asian countries. Rice cooked with water and boiled rice has long been used as a staple food for producing regions.

Rice contains abundant nutrients that are beneficial to the body and is classified into brown rice and white rice according to the degree of milling, and the content of each nutrient decreases as it is whitened through the milling process.

Brown rice is rich in nutrients, but it has a weak digestive absorption and rough texture, so it is common to prefer white rice with good texture.

However, in the process of milling, the rice flakes most of the rice bran and rice snow corresponding to the epidermis of the rice, and most of the nutrients such as vitamins, sugars, proteins, lipids, minerals, niacin, and dietary fiber, which are contained in rice bran and rice snow, are mostly lost. Mainly carbohydrates are present.

Therefore, when rice is used as a staple food, to prepare nutrients that are likely to be lacking, various side dishes are prepared and consumed with the rice, or when the rice is cooked, other ingredients such as beans, vegetables, and documents are mixed with rice. Promote the balance of nutrients by building

Representative foods that mix vegetables with rice include namulbap and bibimbap. Namulbap is a rice made by mixing herbs with rice. Bibimbap refers to rice cooked with meat or herbs and various seasonings. Attempts have been made to include foods with balanced nutrients and to improve the taste and to develop foods with high marketability.

In Korean Patent Publication No. 0589649, after thawing in boiling water, thaw the frozen stored gondre herbs, cut them into a predetermined length, put a proper amount of perilla oil and cooking oil, add rice and water, and then put the sliced gondre herbs. Disclosed is an invention for producing gondre herb rice, which is spread evenly over rice and water, and then put perilla oil and cooking oil on top of it, sprinkled with sesame seeds, and then boiled and steamed on a high heat.

The invention can feel the odor of nutrients and herbs smell of gondre herbs and at the same time preserving the characteristics of soft and tender gourd herbs, while the chewy taste of herb rice has a light and savory advantage, but the prepared herb rice contains oil components Depending on the appetite, there may be a sense of rejection, and the strong aroma of perilla oil and sesame offset the inherent aroma of gondure herb.

In addition, Korean Patent Publication No. 0451931 discloses an invention in which kelp particles are prepared by washing and drying kelp and punching them in a form similar to rice grains, and adding kelp particles to rice to prepare kelp rice.

The present invention can be expected to have a desirable effect on the nutritional aspect of the nutrients of kelp is added to the rice, there is a problem causing rejection when eating due to the fishy unique fish.

Therefore, it is still required to develop a method of manufacturing rice, which can include most nutrients even if it is eaten only by eating rice, do.

The present invention is to solve the above problems, to provide a delicious rice production method while replenishing the insufficient nutrition of the rice.

In order to solve the above problems, the present invention is to clean the dandelion leaves by removing; Poaching or steaming the trimmed dandelion leaf in boiling water and then cutting the trimmed dandelion leaf; Soaking non-glutinous rice and glutinous rice in water for 20 to 40 minutes, and then draining the water while supporting it; Remove the head of ginseng and cut it into 2 ~ 4㎜ thickness, remove the shiitake mushroom pole and cut it into 1 ~ 3㎜ thickness, remove the outer skin and cuticle of chestnut, divide into 2-6 pieces, and remove the peel and seed of jujube Split into 2 to 6 portions, and peeled after roasting the ginkgo; 90 to 110 parts by weight of the non-glutinous and glutinous rice, 5 to 10 parts by weight of dandelion leaves, 8 to 15 parts by weight of ginseng, 2 to 5 parts by weight of shiitake mushrooms, 3 to 7 parts by weight of chestnuts, 1 to 5 weight of jujube Putting the ingredients mixed with 1 to 5 parts by weight of the ginkgo and bank in a pot; It provides a dandelion rice production method comprising; and heating the pot containing the ingredients in a high heat and steamed after 3 to 4 minutes after boiling for 12 to 18 minutes from the low heat.

At this time, the step of cutting the dandelion leaves in boiling water or steamed and then dried in a well-ventilated shade and then stored in the lukewarm water is preferably soaked for 20 to 60 minutes and then cut.

In addition, to blanch the dandelion leaves in boiling water, it is preferable to blanch the dandelion leaves in 3 to 5% by weight of the brine for 10-30 seconds, the mixing ratio of the non-glutinous rice and glutinous rice is non-glutinous rice: glutinous rice = 100: 20-40 parts by weight desirable.

In addition, extract the dandelion leaves, or extract the dandelion leaves with water or ethanol and then concentrated to prepare a dandelion leaf extract, it is preferable to add 3 to 7 parts by weight of the dandelion leaf extract based on 100 parts by weight of non-glutinous rice and glutinous rice. Do.

In addition, the present invention provides a dandelion rice produced by the above method.

Method of producing dandelion rice according to the present invention can supplement the nutrients that are easy to lack in rice with useful ingredients contained in dandelion leaves and ginseng, shiitake mushrooms, chestnuts, jujube, ginkgo can make rice with balanced nutritional ingredients, There is no objection to eating dandelion rice by removing the bitter taste of dandelion leaves.

In addition, the color and texture of the dandelion rice is improved and the inherent aroma of the dandelion is maintained in the rice, it is possible to manufacture a high quality dandelion rice with a commercial quality.

Hereinafter, a method of manufacturing dandelion rice according to the present invention will be described in detail.

First, dandelion leaves are prepared. Dandelion is a perennial herbaceous plant belonging to the Asteraceae family. It is mainly distributed in Korea, China, and Japan, and grows in sunny places.

It has no stem and leaves are scattered from the roots and spread to the side. There is no toxicity to the human body, so young leaves are collected and eaten as herbs in spring.

In oriental medicine, the roots and pre-flowering outposts are harvested and dried for medicinal use.They are effective for swelling, mastitis, sore throat, appendicitis, peritonitis, acute hepatitis and jaundice due to heat. Esau is also used as a drug to make milk faster.

In addition, dandelion is effective in relieving constipation, and drinking a mixture of carrot juice and radish juice with juice made from roots and leaves prevents spine, bone disease, alveolar vulgaris, tooth decay, cracks of blood, or soft red skin. It is also used as a dandelion pack on the skin and contains choline, gluten, gum, inositol, inulin, iron, lactic acid, linolenic acid, magnesium, niacin, para amino benzoic acid (PABA), phosphorus, potassium, protein, resins, sulfur, zinc, Contains vitamins A, B1, B2, B5, B6, B9, B12, C, E, H, and P, which are useful for the human body to improve blood circulation, increase bile production, and promote diuretics and pancreases. It is known to be effective in preventing gout, rheumatism, liver disease, constipation, tumors, and aging.

In particular, dandelion contains a lot of essential amino acids such as lysine and leucine, which are not enough for rice unlike general vegetables and medicinal plants. Can provide high nutritional effects in your diet.

Dandelion contains various and abundant ingredients that are beneficial to humans, but the roots have bitter tastes such as lactosphyrin, Y-amirin, taraxerol, caffeic acid, β-sitosterol, stigmasterol, P-coumaric acid, Because it contains a lot of serotonic acid, tannin, choline, etc. to inhibit the taste of dandelion rice, the present invention uses only the dandelion leaves with less bitter taste.

First, take dandelion leaves, trim them, boil or boil them in boiling water, and cut them to a size that is easy to eat.

Dandelion leaves can be harvested from April to November, but the young leaves of spring tend to be soft and fragrant, so they can be collected and stored in spring.

When storing, dried and steamed dandelion leaves boiled or steamed in air in a well-ventilated shade, and then stored, and when used, the dried dandelion leaves are soaked in lukewarm water for 20 to 60 minutes and then cut and used.

In order to improve the chewy taste of the dandelion leaves and remove the bitter taste, it is preferable to blanch for 10 to 30 seconds using 3 to 5% by weight of brine when boiling the trimmed dandelion leaves in boiling water.

Treating dandelion leaves with salt water not only improves chewy taste and removes bitter taste, but also improves the visual aesthetic as the color of the dandelion leaves vividly after the dandelion rice is finished.

Next, wash non-glutinous rice and glutinous rice, soak in water for 20-40 minutes, and drain it while supporting.

The mixing ratio of non-glutinous rice and glutinous rice can be adjusted according to the dietary taste of the eater, but 20-40 parts by weight of glutinous rice is preferred based on 100 parts by weight of non-glucose based on the general preference.

Next, wash ginseng clean, remove brains and cut into 2 ~ 4mm thick, remove shiitake mushroom poles and write 1 ~ 3㎜ thick. Slicing or slicing, shiitake mushrooms in lukewarm water 30 ~ 100 It is preferable to use it after removing water with a towel after soaking for a minute.

Chestnuts remove the outer skin and the inner skin and cut into 2-6 pieces, and the jujube cleans the surface, and then removes the skin and seeds, cut into 2-6 pieces, put the cooking oil in a heated frying pan, roll the ginkgo and fry it lightly Take off.

When all the ingredients are prepared, put them in a pot, 100 to 100 parts by weight of water and 90 to 110 parts of glutinous rice, 5 to 10 parts by weight of dandelion leaves, 8 to 15 parts by weight of ginseng, 2 to 5 parts by weight of shiitake mushrooms, 3 to 3 chestnuts. 7 parts by weight, 1-5 parts of jujube and 1-5 parts by weight of the ginkgo are mixed and put in a pot.

In addition, the dandelion leaf extract may be added to the ingredients in the pot in order to further improve the flavor of the dandelion.

When the dandelion leaf extract is added, the dandelion component penetrates into the inside of the rice and is coated on the surface of the rice in the process of ripening and luxury of the rice, so that the dandelion scent of the manufactured dandelion rice can be more enjoyed and the texture of the rice is improved.

The dandelion leaf extract may be obtained by extracting the dandelion leaf by extracting it, or extracting it with water or ethanol and then concentrating. The method of preparing such dandelion leaf extract may be appropriately performed by those skilled in the art. Detailed description thereof will be omitted.

The amount of the dandelion leaf extract is about 3-7 parts by weight of dandelion leaf extract based on 100 parts by weight of rice can fully enjoy the aroma of dandelion.

When the pot containing the ingredients is heated on a high heat and starts to boil, 3 to 4 minutes later, steamed for 12 to 18 minutes on low heat to produce dandelion rice, and when the rice is cooked, the stone tastes good.

Dandelion rice prepared as described above can be balanced with nutrients of rice by supplementing with nutrients that are easy to lack in rice with useful ingredients contained in dandelion leaves and ginseng, shiitake mushrooms, chestnuts, jujube, ginkgo.

Hereinafter, the present invention will be described in more detail with reference to the following examples, comparative examples and test examples.

It is to be understood, however, that the invention is not to be construed as limited to the embodiments set forth herein, but is capable of modifications and equivalents within the spirit and scope of the invention. Will be apparent to those skilled in the art to which the present invention pertains.

≪ Example 1 >

Dandelion leaves were harvested and trimmed around May, and then boiled in boiling water for 20 seconds and cut into 5 cm lengths.

Next, wash the non-glutinous rice and glutinous rice and soaked in water for 30 minutes, and then supported it to remove water.

Next, the ginseng was washed thoroughly, the brains were removed, and then sliced diagonally to a thickness of 3 mm, the shiitake mushrooms were soaked in lukewarm water for 1 hour, the pillars were removed, and water was removed with a towel.

The outer skin and the inner skin of chestnuts were removed and divided into 4 pieces. The jujube was wiped with cotton cloth, and then rotated to remove the shells, and the seeds were removed and divided into 4 parts.

I put some cooking oil in a skillet and roasted it with a bank, and peeled it off.

3/4 cup of non-glutinous rice prepared above, 1/4 cup of glutinous rice, 16 g of dandelion leaves, 20 g of ginseng, 1 shiitake mushroom, 1 chestnut, 1 jujube, and 2 grains of ginkgo Pour 1 cup, cover and heat on high heat.

Four minutes after boiling, the fire was adjusted to low heat and steamed for 15 minutes to prepare dandelion rice.

<Example 2>

In Example 1, dandelion rice was prepared in the same manner as in Example 1, except that the trimmed dandelion leaves were boiled in 4 wt% boiling brine for 20 seconds and cut into 5 cm lengths.

<Example 3>

500 g of ethanol was added to 50 g of dandelion leaves, and the mixture was stirred at 25 ° C. for 3 hours, and then filtered through Whatman No. 2 filter paper to obtain a filtrate.

Ethanol was removed by the method of concentrating the filtrate under reduced pressure to prepare a dandelion leaf extract having a viscosity of 30 ° Brix (Brookfield digital viscometer, Brookfield engineering laboratories, Inc., USA).

In Example 1, dandelion rice was prepared in the same manner as in Example 1, except that two teaspoons of the dandelion leaf extract was added to a stone pot containing food and water, and then the lid was heated.

&Lt; Comparative Example 1 &

In Example 1, dandelion rice was prepared in the same manner as in Example 1, except that the trimmed dandelion leaves were cut to 5 cm in length without boiling in boiling water.

Comparative Example 2

In Example 1, except that ginseng, shiitake mushrooms, chestnuts, jujube, ginkgo as a food material, and only boiled rice, glutinous rice, dandelion leaves in a stone pot and poured with water and heated in the same manner as in Example 1 Dandelion rice was prepared.

Test Example 1 Chromaticity Measurement

In Example 1, using only rice and glutinous rice, ginseng, shiitake mushrooms, chestnuts, jujube, rice without a dandelion leaf as a control, prepared in Examples 1 to 3 and Comparative Examples 1 and 2 The rice grain color of the dandelion rice was measured and shown in Table 1 below.

For the measurement, 10g of dandelion rice grain was used as a sample, and a colorimeter with a solid accessory (CM S7W, Minolta, Japan) was used, and the color space was hunter color difference meter L (brightness), a (redness), b It was measured by (yellowness).

Chromaticity measurement result L a b Example One 68.7 -1.3 10.3 2 71.8 6.1 9.9 3 64.5 -2.6 12.1 Comparative example One 66.3 -1.7 11.0 2 69.2 -1.9 11.1 Control group 74.3 7.4 9.6

In the results of Table 1, brightness and redness are lower than those of the dandelion leaf added example and the comparative example compared to the control group without the dandelion leaf, the color of the dandelion rice becomes dark and green increases when the dandelion leaf is added In particular, it can be seen that the addition of the dandelion leaf extract intensifies the color of the rice, especially from the result of Example 3 having the lowest added dandelion leaf extract.

In addition, yellowness has the opposite result as brightness / redness, and it can be seen that yellowness increases when dandelion leaves are added and yellowness is highest when dandelion leaf extract is added.

In addition, when the a value and b value of Example 2 treated with dandelion leaves with brine are compared with those of Examples 1 and 3 and a and b values of Comparative Examples 1 and 2, it is determined that the saturation of Example 2 is slightly higher. Therefore, if the dandelion leaves are treated with brine, the color of the dandelion leaves will be preserved even if heated, which will give a more vivid color.

&Lt; Test Example 2 >

In order to analyze the texture of the dandelion rice, rice grains were repeated 10 times with a sample and the average values are shown in Table 2 below.

Hardness refers to the degree of hardness of the rice balls and springiness refers to the feeling that the deformed rice balls are going to return to their original state when the force is removed and that the elasticity is felt like rubber in the mouth, It can be said that the ingredients and ingredients are tightly bonded together, and when they chew, they do not easily loosen, but they stick together and give a feeling of ginseng.

Measurement was performed using a property analyzer (Texture Analyzer, XT-RA Dimension, manufactured by Stable Micro Systems, UK), graph type TPA, force threshold 20.0, pre-test speed 5.0 mm / s, test speed 2.0 mm / s, post- The test was carried out under the conditions of 10.0 mm / s test speed and 10.0 m distance.

Texture measurement results burglar Resilience Coherence Example One 1084.6 0.68 0.35 2 1017.1 0.64 0.33 3 1123.7 0.74 0.36 Comparative example One 1075.9 0.65 0.35 2 1078.8 0.65 0.33 Control group 964.3 0.61 0.31

As can be seen from the above results, strength, elasticity and cohesiveness were lowest in the control group without adding dandelion leaf and Example 3 with the addition of dandelion leaf extract appeared the highest, and the rice grains in the process of cooking the ingredients contained in the dandelion It can be seen that the texture of the dandelion rice is generally improved by infiltration and coating.

In addition, the decrease in the measured value of Example 2 in which the dandelion leaves were treated with the brine was judged to be due to the amount of the dandelion leaves leaked into the grains of the dandelion by treating the leaves with the brine.

&Lt; Test Example 3 >

Colors, tastes, aromas, texture and overall taste of the prepared dandelion rice was measured by five-point scale for each of five men and women from the ages of 10 to the age of 70 and the average values are shown in Table 3 below.

Sensory test result color flavor incense Texture Overall preference Example One 4.4 4.1 4.3 3.8 4.2 2 4.3 4.4 3.9 3.6 4.4 3 3.8 4.6 4.5 4.3 4.5 Comparative example One 4.5 3.5 4.3 3.6 3.8 2 3.9 3.3 4.3 3.7 3.5 Control group 3.4 3.7 3.5 3.3 3.4

(5: very good, 4: good, 3: moderate, 2: poor, 1: very poor)

As shown in Table 3, the color is the lowest in Example 3, the color of the rice is added to the dandelion leaf extract is added, the dandelion component is abundant in the heating process because the dandelion leaves do not boil, the color is appropriately colored Comparative Example 1, which was evaluated the highest, showed that the color was not too dark and favored a properly colored dandelion rice.

The taste was low in the comparative example, and in the case of Comparative Example 1, the bitter taste of the dandelion leaf did not boil, and it was judged to have a bad effect on the taste of rice. It is also effective to add the flavor to put together.

The aroma is evaluated similar to the Example and the comparative example as a whole, it can be seen that the inherent aroma of dandelion is maintained in the rice, if you want to feel the dandelion aroma more strongly, as in Example 3 evaluated the highest in the evaluation of the aroma It is preferable to add a dandelion leaf extract when it was built, and the evaluation of the texture showed the same tendency as the result of Test Example 2.

In the general preference, high in the order of Example 3> Example 2> Example 1, and Comparative Examples and Controls were evaluated low, it was possible to confirm the commerciality of the dandelion rice according to the present invention.

As described above, the dandelion rice according to the present invention is not bitter and tastes much better than ingested with herbs, there is no objection to eating, and the color and texture of the dandelion rice are improved, and the original aroma of dandelion is maintained in the rice. It is possible to manufacture high quality dandelion rice with high quality.

Claims (6)

Taking dandelion leaves and trimming them;
Poaching or steaming the trimmed dandelion leaf in boiling water and then cutting the trimmed dandelion leaf;
Soaking non-glutinous rice and glutinous rice in water for 20 to 40 minutes, and then draining the water while supporting it;
Remove the head of ginseng and cut it into 2 ~ 4㎜ thickness, remove the shiitake mushroom pole and cut it into 1 ~ 3㎜ thickness, remove the outer skin and cuticle of chestnut, divide into 2-6 pieces, and remove the peel and seed of jujube Split into 2 to 6 portions, and peeled after roasting the ginkgo;
90 to 110 parts by weight of the non-glutinous and glutinous rice, 5 to 10 parts by weight of dandelion leaves, 8 to 15 parts by weight of ginseng, 2 to 5 parts by weight of shiitake mushrooms, 3 to 7 parts by weight of chestnuts, 1 to 5 weight of jujube Putting the ingredients mixed with 1 to 5 parts by weight of the ginkgo and bank in a pot; And
Method of producing dandelion rice comprising the step of heating the pot containing the ingredients in a high heat and steamed for 3 to 4 minutes after boiling for 12 to 18 minutes after starting to boil. The method according to claim 1,
The cutting step is boiled or steamed dandelion leaves in boiling water and then dried naturally in a well-ventilated shade and then stored and soaked in lukewarm water for 20 to 60 minutes, characterized in that for cutting dandelion rice. The method according to claim 1,
Pouring the dandelion leaves in boiling water is dandelion rice manufacturing method, characterized in that for 10 to 30 seconds to boil dandelion leaves in 3 to 5% by weight of salt water. The method according to claim 1,
The mixing ratio of the non-glutinous rice and glutinous rice dandelion rice: glutinous rice = 100: 20 ~ 40 parts by weight dandelion rice production method. The method according to claim 1,
Extracting dandelion leaves or extracting the dandelion leaves with water or ethanol and then concentrated to prepare a dandelion leaf extract, characterized in that to add 3 to 7 parts by weight of the dandelion leaf extract based on 100 parts by weight of non-glutinous rice and glutinous rice How to make dandelion rice. Dandelion rice produced by the method of any one of claims 1 to 5.