KR101441034B1 - method for manufacturing boiled rice containing Ledebouriella seseloides, and boiled rice produced thereby - Google Patents

Abstract

The present invention relates to a method for producing Ledebouriella seseloides rice and to Ledebouriella seseloides rice produced through the same. Nutrients which can be insufficient in rice are supplemented using active ingredients contained in Ledebouriella seseloides, beans, shiitakes, chestnuts, jujubes, and gingkoes, so that rice which uniformly contains nutrients can be provided. The strong flavor of Ledebouriella seseloides is reduced in order to be contained in rice, so that the flavor of Ledebouriella seseloides is appropriately contained in the rice. In the method according to the present invention, nutrients which can be insufficient in rice are supplemented using active ingredients contained in Ledebouriella seseloides, beans, shiitakes, chestnuts, jujubes, and gingkoes, so that rice which uniformly contains nutrients can be cooked. The bitter taste of Ledebouriella seseloides stems and leaves is reduced, so that a consumer is not repulsed by Ledebouriella seseloides rice. Moreover, the textures of Ledebouriella seseloides rice are improved, and the flavors of Ledebouriella seseloides are appropriately maintained in rice, so that rice having high merchantable quality can be produced.

Description

[0001] The present invention relates to a method for manufacturing a rice with windshield added thereto, and a windproof rice produced from the method and a method for manufacturing boiled rice containing Ledebouriella seseloides,

The present invention provides a rice having balanced nutrients by supplementing the nutrients which are scarce to rice with useful ingredients contained in windshields, beans, shiitake mushrooms, chestnuts, jujube, and banks, and refines strong fragrance of wind So that the flavor of the windshield is appropriately multiplied by the rice, and a windproof rice produced by the method.

Rice is an important agricultural product in the world with barley and wheat. It is produced in many Asian countries. Rice is boiled and boiled for a long time.

Rice is rich in various nutrients that are beneficial to the body. Depending on the degree of ripening, rice is classified as brown rice or white rice, and the content of each nutrient decreases as the rice is cooked.

Brown rice has abundant nutrients, but it has a disadvantage that it has low digestion and absorption rate and has a rough texture, so it is common to prefer white rice with good texture.

In addition, most of the nutrients such as vitamins, carbohydrates, proteins, lipids, minerals, niacin, and dietary fiber contained in rice bran and rice husk are mostly lost, Only carbohydrates are present.

Therefore, when rice is used as a stock, various side dishes are prepared to supplement nutrients that are scarce, and when the rice is cooked, other ingredients such as beans, vegetables, paper, etc. are mixed with rice To balance the nutrients.

There are nabe rice and bibimbap as typical foods that mix rice with vegetables. Nebula rice is rice cooked by mixing herbs in rice and bibimbap refers to rice which puts meat, herbs and various kinds of spices into rice and bibimbap. And to develop a high-quality food having good flavor and taste.

As an example of such an example, Korean Patent Registration No. 0589649 discloses a gondola soup paste to which gondre herb is added, Korean Patent Registration No. 0451931 discloses kelp rice added with kelp, and Korean Patent Publication No. 0492941 discloses a diabetic kelp Korean Patent Registration No. 0443284 discloses a method for producing rice with addition of Dongchimi radish, Kimchi and meat.

The above-mentioned inventions attempted to supplement nutrients that are insufficient in rice by mixing rice with various materials, but in the course of cooking rice, the oil component of the plant is destroyed by heating or the steam component of the plant is evaporated There is a problem that it is not satisfactory to improve the taste of rice because it does not sufficiently contain various nutritional components contained in the ingredient in rice.

In order to prevent such problems, Korean Patent Laid-Open Publication No. 2011-0121432 discloses a method of mixing a vegetable mixture such as vegetables, meat, and mushroom with a seasoning, molding the rice, kneading a mixture of eggs and flour on the surface, A method of manufacturing frozen vegetable rice bread is disclosed in Korean Patent Laid-Open Publication No. 2011-0101115, which discloses a vegetable rice ball made of bacon which is prepared by mixing ingredients such as vegetables and the like and then kneading them with bacon.

The above-described methods can prevent destruction of useful components in the course of making rice by adding various kinds of raw materials after cooking rice, but it is hardly expected to improve the taste of rice itself because it is merely to add a raw material to rice.

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.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made in view of the above problems, and an object of the present invention is to provide a method of manufacturing a windproof rice having improved taste of rice by minimizing destruction of nutrients in windshields added to rice, .

In order to solve the above-described problems, the present invention provides a method of manufacturing a windmill, comprising: Boiling the braided foliar foliage in boiling water or steamed and then cutting; Rice and glutinous rice are soaked in water for 20 to 40 minutes, and then they are supported on the chess and drained; Remove the pillar of shiitake mushroom and cut into 1 ~ 3 ㎜ thick, remove the crust and the skin of chestnut, remove the peel and seeds of jujube, divide into 2 ~ 6, roast the bank and peel, The step called bean in water; To 100 parts by weight of water are added 90-110 parts by weight of the above-mentioned rice and glutinous rice, 5-10 parts by weight of wind foliage, 8-12 parts by weight of soybean, 2-5 parts by weight of mushroom, 3-7 parts by weight of chestnut, And 1 to 5 parts by weight of a bank, in a pot; And a step of heating the pot containing the ingredients to a boiling point and heating the pot to boil for 3 to 4 minutes and then boiling the pot for 12 to 18 minutes.

At this time, it is preferable that the cutting step is performed by boiling or frying the foliar foliage in boiling water, then air-drying in a well-shade shade, and then keeping it in lukewarm water for 20 to 60 minutes before cutting.

It is preferable that the wind foliage is put into boiling water for 3 to 5 weight% of salt water for 10 to 30 seconds, and the mixture ratio of rice and glutinous rice is 100: 20 to 40 parts by weight of rice, glutinous rice desirable.

In addition, it is preferable that the roots of the windshield are hot water extracted with radish to prepare a windshield extract, and 3 to 7 parts by weight of the above-described windshield extract is further added to the above ingredients based on 100 parts by weight of water.

The present invention also provides a windproof rice produced by the above method.

The method of producing windbreak rice according to the present invention can prepare rice having balanced nutrients by supplementing nutrients that are scarce in rice with useful ingredients contained in windbreak foliage, soybean, shiitake, chestnut, jujube, There is no resistance to eating windbreak rice by purifying the bitter taste of windbreak foliage.

In addition, the texture and texture of windbreak rice are improved and the inherent flavor of windbreak is appropriately maintained in rice, so that it is possible to manufacture windbreak rice of high quality with commercial quality.

In addition, since the herbal ingredients including windshield are included in the rice, the effect of taking the pharmacological ingredients contained in the herbal ingredients can be obtained by taking the windbreak rice of the present invention.

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

The windbreak rice of the present invention is prepared by mixing windbreaks pretreated with rice, and beans such as refined beans and chestnuts at an appropriate ratio.

First, we prepare windshields, windshields ( Ledebouriella seseloides WOLFF) is a herbaceous perennial plant belonging to the subfamily of the family Persimmon , and is a medicinal plant called Jinbun , a mountain windbreak, a screen windblown , a mountain windbreak tree, a windbreak tree root, etc. In the present invention, It is also possible to use a windshield.

The windblown is a perennial plant with a height of about 1 m. White flowers bloom at the end of the main stem and branches at July to August, and grow in dry grasslands and mountainous foothills. They are distributed in meadow or stone mountainous areas in Manchuria, China, Mongolia and Siberia .

The principal components of the windshield are coumarin-based materials such as imperatorin, psoralen and bergapten. The leaf has coumarin, flavonoid, tannin, etulin, etc. The root contains essential oil, coumarin It is known that there are a series of components, chromone-based components, mannitol, bitter glycosides and the like.

It is mainly used as a medicinal herb after drying roots of windshields which have no spikelets in spring and fall. It is used for oriental medicine, antipyretic, analgesic, and shinning for headache, headache, abdominal pain, Have been used for the treatment of tetanus.

In particular, as the name suggests, it is effective to prevent gout, gout, and relieve cold and fatigue. It is widely used in the treatment of asthma, asthma, gadam and sputum. It has the effects of descending action, antioxidant action, and anticancer activity.

As described above, the beneficial ingredients of the windshield are rich and rich in the outpost, but the roots contain the bitter gypsum, which is a bitter taste substance, so that it is easy to inhibit the taste of the rice and the pharmacological action is strong, Therefore, in the present invention, foliage (leaves and stems) of windshield may be used and only one of leaves or stems may be used as needed.

First, pick the foliage of the windbreak and clean it, and boil it in boiling water or steam it, then cut it to a good size.

When storing windblown foliage, it should be stored in the above-mentioned water or natural dried in a shade in which the windblown foliage is well-flowed. When used, dry windblown foliage is cut into lukewarm water for 20 to 60 minutes before use.

In order to improve the chewing taste of windblown foliage and remove the bitter taste, it is preferable to use the salt water of 3 to 5% by weight for 10 to 30 seconds when crushing the windblown foliage with boiling water.

The treatment of windblown foliage with salt water not only improves the taste of bitterness but also clears bitter taste and also improves visual aesthetics by surviving the color of windblown foliage after completion of windbreak rice.

Next, wash the rice and glutinous rice thoroughly, soak in water for 20 to 40 minutes, then pull the water off the chaff.

The mixing ratio of rice and glutinous rice can be adjusted according to the taste of the fishermen, but it is preferable that 100 to 30 parts by weight of glutinous rice is contained in the rice, based on the generally preferred taste.

Next, remove the pillars of shiitake mushrooms and use a thickness of 1 ~ 3 ㎜. It is recommended to cut or cut slices or cut them in lukewarm water for 10 ~ 30 minutes and remove them with a towel.

Remove chestnut and chestnut and remove chestnut and chestnut. Divide chestnut juice thoroughly, remove skin and seeds, and cut into 2 ~ 6 halves. Spread oil on frying pan, roast the bank, Peel off the beans, and prepare the beans with water.

These mushrooms contain protein, calcium, phosphorus, iron, vitamin B1 and B2, and eridademine is effective in lowering cholesterol levels and lowering blood pressure in the blood, thus preventing hypertension and arteriosclerosis. have.

Guanylate and eridadine are dissolved in water, so when you cook rice in water for a short time as described above, while cooking rice, guanylate and eridademin are dissolved in rice and permeate into the rice. Therefore, the taste of rice is improved and the efficacy of eridademin can be added to rice.

At night, it is rich in carbohydrate, protein, fat, calcium, vitamin A · B · C, and is good for growth and growth. Especially vitamin C is abundant so it is effective for skin beauty, fatigue recovery and cold prevention. It contains an enzyme that strengthens the function, so it is effective in prevention of adult disease and protection of kidney.

The jujube is used as a medicinal herb because it tastes sweet and is warm in nature and helps the nutrition and comforts the stomach. It is widely used as diuretic, tonic, emollient, nutritional stabilizer, , Is widely used as a blood purification agent

The above-mentioned bank has effects such as Jinhae and Gadam, and it is prescribed in seawater, asthma, oil mist, urine cloudy, frequent urine, taking it as a nourishing agent, and using ginkgo berries in oil.

The soy contains 35-40% of protein, 15-20% of fat and 30% of carbohydrate. It is a nutritional food containing dietary fiber, vitamins and minerals.

Soy is effective in preventing weight loss, increasing bone density, and reducing the incidence of breast cancer. Soybean protein rich in dietary fiber inhibits rapid increase in blood sugar, which helps prevent diabetes. Soy protein lowers blood cholesterol levels and causes atherosclerosis, And the saponin component in beans has the effect of improving obesity constitution.

Also, eating a lot of soybeans prevents dementia, promotes the activity of brain cells and improves hair. It also helps prevent cancer and osteoporosis, improves bowel function, and contributes to smooth bowel movements.

When the above ingredients are prepared, they are all put into a pot. To 100 parts by weight of water, 90-110 parts by weight of rice and glutinous rice, 5-10 parts by weight of windblown foliage, 8-12 parts by weight of soybean, 2-5 parts by weight of shiitake, 7 parts by weight, jujube 1 to 5 parts by weight and bank 1 to 5 parts by weight are mixed and put in a pot.

A root component of windshield may be added in order to further add useful ingredients of windshield to the above ingredients.

However, the roots of the windshield are strong in pharmacological action, so it is preferable to add the roots to the roots as they are harmful to the human body. If the roots are roasted, Make the toxicity clean.

It is an annual or biennial herbaceous plant of the dicotyledonous plant. It contains glucose, sucrose, sugar of fructose, various kinds of organic acid and amino acid, diastase which decomposes starch to promote digestion and absorption, Enzymes such as amylase, a starch degrading enzyme, and vitamin C are contained in large quantities.

In the oriental medicine such as the herbaceous gangmok, the jujube juice has the effect of promoting the digestion and the poisoning effect. It is said that the five digits are beneficial, the body is lightened while the skin is softened, and the juice removes the wall and stops coughing. There is also a record of warming, anemia, drinking juice, and controlling diarrhea.

The present invention is to remove the toxicity of the roots of radishes using the radish roots having the above-mentioned effects. When the roots of radishes, radishes and water are heated in a heating vessel and heated and extracted with hot water, the pharmacological and non- A windshield extract of the extracted form is obtained.

The strength of the medicinal effect contained in the windproof roots of the windproof rice is determined according to the mixing ratio of the windshield roots, the radish and the water, so that the moisture content of the radish can be well dissolvable in the water. The mixing ratio is appropriately adjusted.

The polysaccharide and the enzyme component of the extract have the effect of purifying harmful components and toxic components of the windshield by vaporizing them by fermentation and diverging them to purify not only the pharmacological components of the windshield roots but also the pharmacological components of the windshield foliage in the foodstuffs, The digestive absorption and starch decomposition effect of radish can be expected to help digestion of windbreak rice.

As described above, when a windshield extract is added to a food material, wind-resistant ingredients penetrate into the inside of rice and are coated on the surface of the rice in the course of rice ripening and aging, so that windbreaks of the prepared windbreak rice can be enjoyed more. .

The amount of the windshield extract added is preferably about 3 to 7 parts by weight of the windshield extract on the basis of 100 parts by weight of water, so that the efficacy and flavor of the windshield roots can be suitably enjoyed during the cooking process of rice.

When the pot containing the above ingredients is heated in the high heat and starts to boil, after 3 to 4 minutes, the cooked rice is steamed for 12 to 18 minutes in the fire, and the cooked taste is further improved by using the stone pot when cooking the rice.

The windproof rice prepared as described above can be supplemented with nutrients that are scarce in rice, with useful ingredients contained in windshields, beans, shiitake mushrooms, chestnuts, jujube, and banks to provide balanced nutritional components of rice.

In addition, the coumarin component contained in windshield is not destroyed by heating, so it is not lost in the process of making rice. A strong aroma unique to coumarin is emitted through steam and a certain amount of rice is infused with an appropriate amount suitable for the taste. .

In addition, the scent of roasted roots stimulates appetite and plays an important role in appetite. The sweetness of mannitol compensates for the bitter taste, so it is possible to produce high quality rice.

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 >

The roots were removed, the leaves and stems were cleaned, and then boiled for 20 seconds and cut into 5 cm lengths.

Next, the rice and glutinous rice were washed thoroughly, soaked in water for 30 minutes, and then held on a pole to remove water.

Next, the shiitake was soaked in lukewarm water for one hour, the pillars were removed, the water was removed with a towel, and the shiitake was sliced to a thickness of 2 mm.

The chestnut and chestnut of the night were removed and divided into 4 halves. The jujube was cleaned with a cotton swab, and then the chestnut was cut to remove the husks. The seeds were then removed and divided into quarters.

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

Soybean beans were soaked in water for a day to be thoroughly recalled.

3 cups of rice, 1/4 cup of glutinous rice, 16 g of windblown foliage, 20 g of soybean beans, 1 shiitake mushroom, 1 chestnut, 1 chestnut juice, 2 banknotes Then, 1 cup of water was poured, the lid was covered, and then the plate was heated in an electric heater.

After 4 minutes from the start of boiling, the flame was adjusted to about flame and steamed for 15 minutes.

≪ Example 2 >

In Example 1, a wind-resistant rice was prepared in the same manner as in Example 1, except that the cleaned windblown leaf was soaked in boiling brine at a concentration of 4 wt% for 20 seconds and cut into a length of 5 cm.

≪ Example 3 >

In Example 1, leaves and stem portions were used to clean the roots of the remaining windshields, and then cut diagonally. The roots of the radishes were thoroughly washed and half-mulched with a thickness of 1.5 cm.

50 g of the above-mentioned windshield roots and 100 g of radish root, which had been sliced in half, were added to 1 liter of water, followed by hot water extraction for 30 minutes to obtain a windshield hot water extract.

A wind-resistant rice was prepared in the same manner as in Example 1, except that 10 g of the extract of the windshield hot water was added to the food of Example 1 and rice was prepared.

≪ Comparative Example 1 &

In Example 1, a wind-resistant rice was prepared in the same manner as in Example 1, except that the cleaned windblown foliage was cut into 5 cm lengths without being touched with boiling water.

≪ Comparative Example 2 &

In Example 1, except that soybean, shiitake, chestnut, jujube, and bank were not used as food ingredients but only rice flour, glutinous rice, and windblown leaf were put into a stone pot, and water was poured and heated, A windbreak rice was prepared.

≪ Test Example 1 >

In Example 1, rice prepared from rice flour, rice, bean, shiitake mushroom, chestnut, jujube, and bank were used as a control group without using windshield foliage, and the rice flour prepared in Examples 1 to 3 and Comparative Examples 1 and 2 Table 1 shows the results of measuring the color of the rice balls of wind-resistant rice.

The color space was defined as L (lightness), a (degree of redness), b (degree of redness) which are hunter chromatic aberration systems, and a colorimeter (CM S7W, Minolta, Japan) Yellow color).

Chromaticity measurement result L a b Example One 55.3 -20.4 -20.3 2 62.1 -14.6 -13.6 3 49.5 -36.3 -28.8 Comparative Example One 52.8 -28.2 -22.3 2 58.0 -25.8 -24.6 Control group 66.8 8.6 9.7

The results of Table 1 show that the colorimetric values of the examples and the comparative examples in which the windbreak foliage was added were lower than those of the control group in which the windbreak foliage was not added and that the color of the windbreak rice was darkened and the green color increased when the windbreak foliage was added It can be seen that the addition of the windshield extract increases the hue of the rice from the result of the lowest showing in Example 3 in which the windshield extract is added.

Among the examples and comparative examples, the L. a and b values of the Example 2 treated with the bracken foliage were the highest, indicating that when the bracken foliage was treated with the brine, the components contained in the windblown did not flow out to the rice bran And the color of windblown foliage is considered to be more clear.

≪ Test Example 2 >

In order to analyze the texture of windbreak rice, tissue characteristics were repeatedly measured 10 times using rice bran as a sample, and the average value thereof is 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.

The test was carried out using a Texture Analyzer (XT-RA Dimension, Stable Micro Systems, UK) with a graph type TPA, a force threshold of 20.0, a pre-test speed of 5.0 mm / s, a test speed of 2.0 mm / test speed 10.0 ㎜ / s, and distance 10.0 m.

Texture measurement result burglar Resilience Coherence Example One 1065.8 0.65 0.33 2 1054.3 0.63 0.31 3 1110.8 0.68 0.35 Comparative Example One 1052.6 0.63 0.34 2 1060.3 0.64 0.30 Control group 963.6 0.59 0.27

As can be seen from the above results, the strength, elasticity, and cohesion of rice were the lowest in the control group to which no wind foliage was added, and that of Example 3 in which the wind blowing extract was added was the highest. And the texture of the wind-resistant rice is improved overall.

In addition, the measurement value of Example 2 in which windshield foliage was treated with brine was considered to be due to the fact that the windshield foliage was treated with brine to reduce the amount of windshield components leached out.

≪ Test Example 3 >

The color, taste, flavor, texture and overall taste of the prepared windbreak rice were measured by a five-point scale method, and the average value was shown in Table 3 below.

Sensory test result color flavor incense Texture Overall likelihood Example One 4.3 3.9 4.3 4.0 4.1 2 4.1 4.3 4.2 3.8 4.2 3 3.7 4.4 4.6 4.1 4.4 Comparative Example One 4.4 3.7 4.4 3.5 3.9 2 4.1 3.6 4.2 3.6 3.6 Control group 3.5 3.7 3.6 3.3 3.5

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

As shown in Table 3, the hue of Example 3, in which the color of the rice was darkened, was lowest in the hue of the examples and the comparative examples. In the process of cooking the rice, Compared Example 1, which was well colored and moderately colored to rice balls, was rated the highest, and it was found that wind resistant rice which was not too dark in color and moderately colored was preferred.

The taste of Example 3 was the highest and that of Comparative Example was low. In Example 3, the sweetness was felt with slight bitterness, and the appetite was stimulated and the taste was good. In Comparative Example 1, the bitterness It is judged that it has a bad influence on the taste of rice. When the rice is cooked, it is effective to add beans, shiitake mushroom, chestnut, jujube, and bank to improve the taste.

As can be seen from the evaluation of the flavor, the flavor of the rice and the flavor of the rice were similar to those of the comparative example. It is preferable to add a windshield extract solution when it is cooked, and evaluation of texture is similar to that of Test Example 2.

The overall preference was higher in the order of Example 3> Example 2> Example 1, and the comparative example and the control group were evaluated to be low, and the commerciality of the windproof rice according to the present invention was confirmed.

As described above, the windbreak rice according to the present invention is suppressed in bitter taste and has a much better taste than that consumed with herbs, so there is no resistance to eating, and the texture and texture of the windbreak rice are improved, It is possible to manufacture high-quality wind-resistant rice with commercial quality.

Claims (6)

Picking up windbreak foliage and refining it;
Boiling the braided foliar foliage in boiling water or steamed and then cutting;
Rice and glutinous rice are soaked in water for 20 to 40 minutes, and then they are supported on the chess and drained;
Remove the pillar of shiitake mushroom and cut into 1 ~ 3 ㎜ thick, remove the crust and the skin of chestnut, remove the peel and seeds of jujube, divide into 2 ~ 6, roast the bank and peel, The step called bean in water;
To 100 parts by weight of water are added 90-110 parts by weight of the above-mentioned rice and glutinous rice, 5-10 parts by weight of wind foliage, 8-12 parts by weight of soybean, 2-5 parts by weight of mushroom, 3-7 parts by weight of chestnut, And 1 to 5 parts by weight of a bank, in a pot; And
Heating the pot containing the ingredients to a boiling point and heating the pot to boil for 3 to 4 minutes; and heating the pot for 12 to 18 minutes. The method according to claim 1,
Wherein the cutting is carried out by boiling or frying the foliar foliage in boiling water, then air-drying in a shade in which the wind is well-ventilated, and then kept in lukewarm water for 20 to 60 minutes before cutting. The method according to claim 1,
The method of manufacturing windproof rice according to claim 1, wherein the wind foliage leaves are heated in boiling water for 3 to 5 weight% of salt water for 10 to 30 seconds. The method according to claim 1,
Wherein the mixture ratio of rice and glutinous rice is rice: glutinous rice = 100: 20 to 40 parts by weight. The method according to claim 1,
Wherein the roots of the windshield are hydrothermally extracted together with radish to prepare a windshield extract, and 3 to 7 parts by weight of the windshield extract is further added to the foodstuff based on 100 parts by weight of water. A wind-resistant rice produced by the method of any one of claims 1 to 5.