KR101384765B1 - Thin rice gruel containing herb medicine extracts and method of thereof - Google Patents

Abstract

The present invention relates to rice taste, and more particularly to rice rice containing 10 to 50 parts by weight of rice flour, 5 to 50 parts by weight of herbal extract and 430 to 480 parts by weight of purified water. The present invention has the effect of improving the physical properties and texture and nutritional shaving by containing the Junseondaebotang and subsidiary materials.

Description

Rice taste containing herbal extracts and a manufacturing method thereof {THIN RICE GRUEL CONTAINING HERB MEDICINE EXTRACTS AND METHOD OF THEREOF}

The present invention relates to rice flavour comprising herbal extracts.

In the Joseon Dynasty, as the use of porridge has expanded to the age of Joseon Dynasty, star food, patient food, baby food, old style food, etc., various kinds have become very diverse. It is said. However, this type of porridge has a lot of hassle to boil rice cooked after boiling, and people who are unpleasant to have a throat, had to sift the grains of rice. It is easy to eat, nutritionally comparable, and the development of food using rice is encouraged by the recent rice consumption promotion campaign.

Looking at the prior art related to the current taste, the rice cake combined use rice cooker of the application No. 20-2001-0006008 No. is described in the invention a method for producing a simple rice cooker with a rice cooker, instant application number 10-1996-0042219 Rice porridge and its manufacturing method discloses a method for producing an instant rice porridge product by extruding and then inflated using a cooking extruder.

This invention uses the same rice, but the selection of subsidiary materials is not only different, of which, during the instant manufacturing of the cooking extruder, the nutritional name may be reduced or the cost may be a problem. In the case of a rice cooker, the invention must be purchased. There is inconvenience that can make.

On the other hand, the prescription of the ten Jeondaebotang (十全 大補 湯) is ginseng, Hwanggi (黄耆), Baekchul (白 朮), Danggui (當歸), Fuling (茯 笭), Jihwang (地 黄), Cheongung (川芎), Peony It consists of ten drugs such as (芍藥), Gyeji (감), licorice (甘草), of which during the Astragalus, it is effective for various symptoms such as bogie, diuresis, lack of energy, tonic and hypertension. It contains components, and Angelica contains various components such as blood pressure lowering and respiratory depression, reinforcement tonic, and analgesic effect. It contains ingredients that are effective. In addition, it is effective for various symptoms such as renal vasodilation and hypoglycemic activity, as well as strong heart, jigal, boeunum, laxative blood, and tonic. It is contained in the natural product science of food by Jong-cheol Park. Thus, herbal medicine has been a cure for our disease for a long time and its efficacy is known, but it is not easy to consume this because of the hassle of preparing a decoction (湯藥).

Accordingly, the inventors of the present invention have led to the manufacture of rice rice using Sipjeondaebotang and subsidiary materials as the development of food for rice is encouraged.

It is an object of the present invention to provide a rice taste and a method for producing the same, which have improved physical properties and texture by using a zodiac botan and subsidiary materials.

In order to achieve the above object, in one embodiment of the present invention, rice flour is prepared using 10 to 50 parts by weight of rice flour, 5 to 50 parts by weight of herbal extract and 430 to 480 parts by weight of purified water. In the present invention, the rice taste may be characterized in that using skim milk powder and hemp powder as an additional material, the skim milk powder and hemp powder may be characterized in that 2 to 10 parts by weight and 2 to 10 parts by weight, respectively. In addition, the herbal extract may be characterized in that the jeonseonbotang.

In another embodiment, 10 to 50 parts by weight of rice flour, 5 to 50 parts by weight of herbal extracts and 430 to 480 parts by weight of purified water is provided to provide a method for producing a rice flavor comprising the herbal extracts. In the present invention, the rice taste may be characterized in that the skim milk powder and hemp powder is further mixed, the skim milk powder and hemp powder may be characterized in that 2 to 10 parts by weight and 2 to 10 parts by weight, respectively. In addition, the herbal extract may be characterized in that the jeonseonbotang.

In the present invention, 'skim milk powder' can give a flavor enhancement of rice taste.

In the present invention, 'horse powder' may increase the stickiness and viscosity of the rice taste and improve the physical properties and feel.

In the present invention, Jeopjeondaebotang prescription is generally composed of ginseng, Baekchul, Baekbokyeong, licorice, Sukjihwang, Baekjak, Cheonggung, Angelica, Astragalus, 4g each of broilers and put two jujube, ginger 3 side Take it.

In the present invention, the term "herbal extract" is meant to include both a single herbal extract and a mixture of single herbal extracts unless otherwise specified.

A common method of preparing rice rice is to wash rice thoroughly and soak it in water for at least 2 hours, then drain it in a colander and drain it. Mix rice and water in a thick pan and stir well with a wooden spatula for 1 hour at low heat. When the rice grains are fully spread and half the broth is left, it is lowered from the fire, strained, put in a pot and boiled again.

Rice taste according to the present invention contains the jeonseonbobotang and subsidiary materials to improve the physical properties and texture and have a nutritious shave effect.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .

Example

Example  One. Rice  Produce

After putting 5kg of rice in water to immerse enough rice to soak for 24 to 30 hours, the soaked rice was put in a dryer to remove water, and the rice was pulverized into fine powder using a grinder to prepare rice flour. 430 to 480 parts by weight of purified water, 6.1 to 42.7 parts by weight of Jeopjeondaebotang, 1 to 2 parts by weight of refined salt, 0.4 to 0.8 parts by weight of brown rice oil, 3 to 8 parts by weight of skim milk powder, 3 to 8 parts by weight of hemp powder, and 15 to 45 rice powder By weight was prepared, the refined salt, skim milk powder, hemp powder and rice flour were mixed and lowered twice in a fine sieve.

Purified water, Sipjeondaebotang, and brown rice oil were mixed together in the mixed material dropped into the fine sieve and heated at medium heat to 4 minutes 30 seconds to 6 minutes 30 seconds at 85-100 ° C. When the rice rice after the heating process starts to boil, the heating was stopped and the rice rice was stirred for about 10-30 seconds at room temperature. The finished rice rice was sterilized and retort packaged.

Example  2. Rice  Property measurement

The rice flavor of Example 1 was measured according to the amount of hydrolyzed rice crushed rice, rice flour and the solid content and viscosity were measured and the results are shown in Table 1.

shape Quantity of water Solids
(° Brix) Viscosity
(cp) Crushed rice 5 times 12.13 ± 1.24 ^a 531.33 ± 11.21 ^a 10 times 4.23 ± 0.25 ^b 200.00 ± 15.21 ^b 20 times 3.20 ± 1.71 ^b 93.63 ± 8.21 ^c Rice flour 5 times 4.37 ± 2.64 ^a 107.43 ± 26.24 ^a 10 times 3.50 ± 1.84 ^a 97.33 ± 10.23 ^a 20 times 3.43 ± 1.42 ^a 70.03 ± 7.35 ^b

In addition, after adding the subsidiary materials (e.g. powder and skim milk powder), the chromaticity and physical properties were measured and shown in Tables 2 and 3.

Hunter's Color value L a b Control group 68.34 ± 0.31 ^{1) a2 )} -3.99 ± 0.02 ^a 7.61 ± 0.05 ^d One% 62.00 ± 0.59 ^b -3.66 ± 0.41 ^b 11.97 ± 0.01 ^c 3% 61.02 ± 0.01 ^b -5.03 ± 0.02 ^c 12.33 ± 0.00 ^c 5% 59.74 ± 0.01 ^c -3.04 ± 0.01 ^b 13.46 ± 0.01 ^b 7% 57.02 ± 0.01 ^d -2.03 ± 0.00 ^a 14.47 ± 0.00 ^a

Viscosity y (cp) Brix ° moisture(%) pH Control group 22.87 ± 1.98 ^{1) c2 )} 8.7 ± 0.52 ^c 93.44 ± 0.65 ^a 6.32 ± 0.25 ^a One% 22.97 ± 1.51 ^c 9.2 ± 0.14 ^b 94.47 ± 0.02 ^a 6.25 ± 0.34 ^a 3% 24.33 ± 0.05 ^b 9.4 ± 0.23 ^b 92.88 ± 0.05 ^a 6.31 ± 0.13 ^a 5% 25.08 ± 1.82 ^b 9.5 ± 0.17 ^b 93.44 ± 0.65 ^a 6.32 ± 0.25 ^a 7% 26.06 ± 0.73 ^a 10.7 ± 0.74 ^a 93.05 ± 1.48 ^a 6.32 ± 0.46 ^a

Example  3. Rice  Preference measurement

In order to measure the palatability of the rice taste prepared according to the configuration of Example 1, the rice palate was prepared by the method of Example 1 by varying the composition and the ratio of the rice taste to measure the overall palatability. The palatability test was carried out by 20 of the researchers of the Korea Food Research Institute by the 9-point scale method, and the results are shown in Table 4 below.

additive Overall
Likelihood Rice Hemp powder + skim milk powder Daejeon Daeboogang Production Example 1 ○ ○ ○ 7.42 ± 0.54 Production Example 2 ○ ○ ○ * 6.63 ± 0.37 Comparative Example 1 - - ○ 2.21 ± 1.64 Comparative Example 2 ○ - - 5.32 ± 1.57 Comparative Example 3 ○ - ○ 5.23 ± 0.82 Comparative Example 4 ○ - ○ * 5.01 ± 1.63

*: The addition amount was doubled.

As can be seen from the table, the rice taste prepared with the rice powder and the subsidiary material of the present invention, the hemp powder powder suppressed the peculiar aroma of Sipjeondaebotang, so that there was no greater objection to the flavor or taste than the Sipjeondaebotang, which is consumed as a general herbal medicine. It is assumed to be.

Overall, palatability was higher when rice bran and mixed drinking were consumed than when only ten jeonbobotang was ingested, and palatability was higher when hemp powder and skim milk powder were additionally mixed.

While the present invention has been described with reference to exemplary embodiments, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted for elements thereof without departing from the scope of the invention. You will know. In addition, many modifications may be made to adapt a particular situation and material to the teachings of the invention without departing from the essential scope thereof. Accordingly, it is intended that the invention not be limited to the particular embodiment disclosed as the best mode contemplated for carrying out this invention, but that the invention be construed as including all embodiments falling within the scope of the appended claims.

Claims (8)

Method for producing a rice bran comprising the following steps:
a) mixing refined salt, skim milk powder, hemp powder and rice flour; And
b) mixing and heating purified water, sipjeondaebotang and brown rice oil to the mixture of step a). The method according to claim 1,
Step b) is a method for producing rice rice, characterized in that heated at 85 ~ 100 ℃ for 4 minutes 30 seconds ~ 6 minutes 30 seconds. Rice taste prepared according to the method of claim 1 or 2. delete delete delete delete delete