KR101544926B1 - Source and its manufacturing method for cold noodles with germinated brown rice - Google Patents

Abstract

The present invention relates to a sauce for cold noodles using germinated brown rice and a producing method thereof and, more specifically, to a sauce for cold noodles using germinated brown rice and a producing method thereof, in order to provide a novel type sauce for cold noodles, which mix the germinated brown rice, increasing a gamma amino butyric acid (GABA) material by germinating the brown rice of which chaff layer is peeled, with pepper powder and various raw materials, thereby making use of a health functionality of the germinated brown rice and enhancing a flavor and a taste. The present invention contains a mixture of 8-22 wt% of powdered sunlight dried red pepper, 2-10 wt% of powdered hot pepper, 7-11 wt% of crushed onion, 2.5-5 wt% of crushed garlic, 2-4 wt% of crushed pear, 5.5-9 wt% of starch syrup, 5.5-9 wt% of sugar; 10-21 wt% of thick soy, 3-8 wt% of cider, and 3-8 wt% of meat broth; 3-15 wt% of powdered germinated brown rice, resulted from processes of frying and crushing the mixture in a dry state; 3-8 wt% of sugar; and 3-8 wt% of vinegar, based on the total weight of the sauce for cold noodles.

Description

Technical Field [0001] The present invention relates to a source for cold noodles using germinated brown rice,

The present invention relates to a saucer for a cold surface using germinated brown rice and a method for producing the sauce. More particularly, the present invention relates to a sauce for germinated brown rice, which comprises germinated rice husks and germinated brown rice germanium (GABA) The present invention relates to a source for cold noodle using germinated brown rice and a method for producing the same, which is to provide a novel type cold noodle sauce that improves the health function of germinated brown rice and improves the texture and taste by mixing various raw materials.

Rice is classified into brown rice or white rice depending on the degree of rice paddy. Brown rice has recently been recommended as a healthy food. However, when rice is consumed, it has a rough texture and a low taste rate. there was.

The white rice is more delicious than the brown rice, so the preference of the modern people is higher than that of the brown rice. Therefore, most of the home diets are used white rice. As the intake of white rice increases, modern people are inferior in vital mechanism due to intestinal nutritional imbalance and overeating There is a tendency to change into a constitution.

In particular, the rice grain contains 66% of the major components of rice, but it is consumed by carbohydrates, which causes obesity. The major components of rice husk are octacosanol (GABA), Gamma Amino Acid (GABA), phytosterol, lysine, dietary fiber, vitamin B1, B2 and B6 .

In recent years, a method of utilizing the efficacy of germinated brown rice has been emerged as one solution for improving the blinding caused by the ingestion of white rice. The germinated rice contains nutrients that are different from brown rice. Amino acids, enzymes, and superoxide dismutase (SOD). These nutrients enhance the body's natural healing power, prevent geriatric diseases, and detoxify the body's toxins.

In addition, the germination of ginseng complements the disadvantages of brown rice and white rice. Brown rice has abundant nutrients, but it does not digest well and has a rough texture. . Phytonic acid, which interferes with the digestion of brown rice, is turned into ginseng and inositol as it germinates and digestion is good. In addition, the nutrients of the seeds are preserved as they do not grow. Also protein. Dietary fiber, calcium. Phosphorus, iron, vitamins. And more nutrients than brown rice or white rice.

The germinated brown rice has 66% of the nutrients in the embryo (rice grain), 29% in the cholecystokinum and endothelium, and 5% in the endosperm.

However, in spite of various effects of the germinated brown rice, there is a problem that the germinated brown rice itself is not eaten independently and the texture and taste are not good, and the germinated brown rice husk is rough and the digestion absorption rate is low.

Nonetheless, it is known that the nutrients contained in germinated brown rice increase the natural healing power of the body, prevent geriatric diseases, and detoxify the body by cleansing the toxins, thus having anticancer effects, blood pressure lowering and cholesterol lowering effects.

On the other hand, Gamma Amino Butyric Acid (GABA), which is a kind of amino acid present in common cereals and widely distributed in flora and fauna, is a neurotransmission inhibitor present in mammalian cerebellum. The effect has been proven through experiments.

It is reported that the lowering of the GABA content of GABA by the efficacy of GABA is likely to induce alcoholic brain diseases and the lower the GABA content in patients with epilepsy and liver cirrhosis than the normal ones and plays an important role in the pathogenic defense mechanism in plants .

In addition to the above-mentioned effects of anticancer, blood pressure lowering and cholesterol lowering, it also has an effect on increase of insulin effect, loss of appetite and depression, activation of brain cell metabolism function, prevention of stroke of the paralysis, enhancement of mental concentration, , And insomnia, and it has been shown that it has liver function activity, alcohol metabolism promotion function, other obesity elimination action and kidney stimulation action.

Literature 1. Patent Registration No. 0356690 (registered on October 1, 2002) Document 2. Patent Publication No. 2011-0138936 (disclosed on Dec. 28, 2011) Literature 3. Patent Registration No. 1383791 (Registered on April 04, 2013) Literature 4. Patent Registration No. 1205614 (registered on Nov. 21, 2012)

SUMMARY OF THE INVENTION Accordingly, the present invention has been made in order to overcome the drawbacks of the prior art, and it is an object of the present invention to maximize the amino acid, a kind of amino acid, by utilizing germinated brown rice, thereby contributing to the promotion of public health.

Another object of the present invention is to provide a sauces for cold noodles, which are excellent in texture, by mixing chili pepper (sunflower) with chili powder to improve the texture of the chili powder, and to eliminate the odor through richness and aging .

The present invention relates to a method for producing a garlic safflower comprising the steps of: 8 to 22 wt% of powdery sunflower, 2 to 10 wt% of chrysanthemum powder, 7 to 11 wt% of pulverized onion, 2.5 to 5 wt% Dried syrup in an amount of 2 to 4 wt%, syrup 5.5 to 9 wt%, sugar 5.5 to 9 wt%, soy sauce 10 to 21 wt%, cider 3 to 8 wt%, and broth 3 to 8 wt% 3 to 15% by weight of roasted and ground germinated brown rice, 3 to 8% by weight of sugar and 3 to 8% by weight of vinegar.

The present invention relates to a method for preparing a poultry meat product, comprising the steps of: preparing a sunflower, a pearl bean, an onion, a garlic, a pear, a syrup, a soy sauce, a cider,

Germinated brown rice grown in a length of 1 to 5 mm by controlling temperature and humidity is roasted while being stirred in a dry state, and then supplied to a pulverizer and pulverized twice;

8 to 22 wt% of sunflower, 2 to 10 wt% of chrysanthemum, 7 to 11 wt% of crushed onion, 2.5 to 5 wt% of chopped garlic, 2 to 4 wt% of pulverized pear, 5.5 to 9 wt% A third step of preparing a cold-side sauce by aging the primary mixture in which the primary mixture is uniformly mixed, 5.5 to 9 wt% of sugar, 10 to 21 wt% of soy sauce, 3 to 8 wt% of cider and 3 to 8 wt% ;

A fourth step of preparing a cold-side sauce by aging the secondary mixture prepared by mixing the primary mixture prepared in the third step with 3 to 15 wt% of germinated brown rice powder in a refrigerated state;

A fifth step of mixing 3 to 8% by weight of sugar and 3 to 8% by weight of vinegar with respect to the total weight of the secondary mixture prepared in the fourth step to prepare a cold sauce sauce; .

In the present invention, the gabbana material is prepared so as to be largely increased in the germinated brown rice of the non-pesticidal form, and after grinding in the dry state after grinding in the grinder, by maximizing the gaba material as one kind of amino acid, .

The present invention provides a sauces for cold noodles with excellent texture by eliminating the odor through maintenance and improvement of richness, taste and aging by mixing nutrients for chili pepper powder, .

Figure 1 is a block diagram illustrating the most preferred embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

The sauces for cold noodles according to the present invention comprise 8 to 22 wt% of powdery sunroofs, 2 to 10 wt% of chrysanthemum powder in powder form, 7 to 11 wt% of crushed onions, 5 to 9 wt% of sugar, 5.5 to 9 wt% of sugar, 10 to 21 wt% of soy sauce, 3 to 8 wt% of cider and 3 to 8 wt% of cedar % Of germinated brown rice, 3 to 8 wt% of sugar, and 3 to 8 wt% of vinegar.

Step 1: Selection and preparation of raw materials

* Sunshine should be washed, dried and pulverized.

* Chungyangcho is washed, dried and then pulverized powder is used.

* Onions are peeled off, cleaned and then crushed in a grinder to prepare.

* Garlic is peeled off, cleaned and then crushed or prepared.

* The boat is cleaned and cut into three pieces and crushed in a crusher.

* Juice syrup is prepared to sell common syrup on the market.

* Handjangjangjang prepare a regular handjob selling on the market.

* Cider prepares a common cider for sale on the market.

* Seaweed is prepared by boiling bamboo shoots, bones, and ginger red pepper seeds together with water and boiling them first. Prepare the same as that used for broth served when supplying water cold noodles.

* Germinated brown rice is prepared by adjusting the temperature and humidity to grow into germination length of 1 ~ 5mm.

* Sugar is available in white and dark colors on the market.

* Vinegar is available on the market to prepare the usual vinegar.

Step 2: Processing process of germinated brown rice

Adjust the temperature and humidity to prepare germinated brown rice grown at a germination length of 1 to 5 mm while stirring at a temperature of 75 to 100 ° C for 17 to 23 minutes with stirring evenly.

The roasted germinated brown rice is supplied to a pulverizer, which is pulverized once and then pulverized again to produce pulverized pulverized powder in a total of two pulverizations.

Step 3: Primary mixing of the cold-side sauce

8 to 22 wt% of sunflower, 2 to 10 wt% of chrysanthemum, 7 to 11 wt% of crushed onion, 2.5 to 5 wt% of chopped garlic, 2 to 4 wt% of pulverized pear, 5.5 to 9 wt% , 5.5 to 9% by weight of sugar, 10 to 21% by weight of soy sauce, 3 to 8% by weight of cider and 3 to 8% by weight of broth are stored at a temperature of 1.3 to 1.8 캜 for 45 to 50 hours To produce a cold sauce sauce.

Step 4: Secondary mixing of cold sauce sauce

The primary mixture prepared in the third step is mixed with 3-15% by weight of germinated brown rice powder in the form of powder and stored in a refrigerator at a temperature of 1.3-1.8 캜 for aging for 45-50 hours to produce a cold-side sauce.

Step 5: Completion of the cold-side sauce

3 to 8% by weight of sugar and 3 to 8% by weight of vinegar are added to the secondary mixture prepared in the fourth step, thereby completing the cold-side sauce.

The finished cold-side sauce feeds two sprinkles for the bibim cold noodles, and a half spoon for the water cold noodles, followed by a little sesame oil.

The method of the present invention will be described in more detail through the following more preferred embodiments.

17% by weight of powdered sunroof, 5.6% by weight of powdered chrysanthemum, 9% by weight of onion in crushed state, 3.4% by weight of chopped garlic, 3% by weight of pulverized syrup, 7.5% by weight of starch syrup, 7.5% The primary mixture, in which 15% by weight of soy sauce, 5.5% by weight of cider, and 5.5% by weight of seaweed are evenly mixed, is first aged at a temperature of 1.5 캜 for 48 hours.

The aged mixture is roasted in a dry state, and then the secondary mixture obtained by mixing 10 wt% of germinated brown rice in powder form in a pulverized state is secondarily aged at a temperature of 1.5 캜 for 48 hours.

5.5% by weight of sugar and 5.5% by weight of vinegar were evenly mixed into the secondary aged secondary mixture to prepare a cold sauce sauce.

The composition ratios of Examples 2 to 4 are based on the following [Table 1], and the other manufacturing methods are the same as those of Embodiment 1.

Ingredient composition of cold noodle sauce division Example 1 Example 2 Example 3 Example 4 The sun 17 19 12 21 Cheongyangcho 5.6 5 6 4 onion 9 8 6 8 chopped garlic 3.4 3.2 4 3 ship 3 3 3 3 corn syrup 7.5 7 7.5 6 Sugar 7.5 7 8 6 Origami 15 14 19 10 cider 5.5 5 6.5 4 Sex 5.5 5.2 5 4 Germinated brown rice 10 12 12 15 Sugar 5.5 5.6 5 8 vinegar 5.5 6 6 8

For the products of Examples 1 to 6 manufactured as described above, a scale of 5 points (5: very good, 4: good, 3: fair, 2: 1: bad) was performed. The results are shown in Table 2.

Sensory test results (5 point scale) division Example 1 Example 2 Example 3 Example 4 Overall quality 4.2 4.1 4.1 4.2 Symbol of color 4.1 4 4.2 4.1 Sign of incense 4.1 4 4.1 4 Taste symbol 4 3.9 4 3.9

The results of the preference test in the composition ratios between Examples 1 to 4 through Table 2 show that the results of the preference test are 3.9 or more in all items.

The cold-side sauce according to the present invention improves the content of GABA by improving the content of GABA by improving the content of GABA, thereby providing a variety of health promoting effects provided by GABA, eliminating the odor and enhancing the richness, And to provide a very useful invention that can contribute to improving the eating habits of the general public.

Claims (5)

8 to 22 wt% of powdery sunroof, 2 to 10 wt% of chrysanthemum powder in powder form, 7 to 11 wt% of crushed onion, 2.5 to 5 wt% of chopped garlic, , 5.5 to 9 wt% of starch syrup, 5.5 to 9 wt% of sucrose, 10 to 21 wt% of soy sauce, 3 to 8 wt% of cider and 3 to 8 wt% of broth, A sauce for a cold noodle using germinated brown rice, characterized by comprising 3 to 15 wt% of germinated brown rice in a pulverized powder state, 3 to 8 wt% of sugar, and 3 to 8 wt% of vinegar.
A first step of preparing a sunflower, a chrysanthemum, an onion, a garlic, a pear, a syrup, a soy sauce, a cider, a broth, a germinated brown rice, a sugar and a vinegar;
Germinated brown rice grown in a length of 1 to 5 mm by controlling temperature and humidity is roasted while being stirred in a dry state, and then supplied to a pulverizer and pulverized twice;
8 to 22 wt% of sunflower, 2 to 10 wt% of chrysanthemum, 7 to 11 wt% of crushed onion, 2.5 to 5 wt% of chopped garlic, 2 to 4 wt% of pulverized pear, 5.5 to 9 wt% A third step of preparing a cold-side sauce by aging the primary mixture in which the primary mixture is uniformly mixed, 5.5 to 9 wt% of sugar, 10 to 21 wt% of soy sauce, 3 to 8 wt% of cider and 3 to 8 wt% ;
A fourth step of preparing a cold-side sauce by aging the secondary mixture prepared by mixing the primary mixture prepared in the third step with 3 to 15 wt% of germinated brown rice powder in a refrigerated state;
A fifth step of mixing 3 to 8% by weight of sugar and 3 to 8% by weight of vinegar with respect to the total weight of the secondary mixture prepared in the fourth step to prepare a cold sauce sauce; Wherein the germinated brown rice is used as a raw material for a cold surface.
3. The method of claim 2,
In the second step, germinated brown rice grown to a length of 1 to 5 mm by controlling the temperature and humidity is dried and uniformly stirred at a temperature of 75 to 100 ° C for 17 to 23 minutes. The roasted germinated brown rice is roasted and supplied to a pulverizer Wherein the germinated brown rice processing step is performed so that the powder state is finely pulverized by two pulverizing operations after pulverizing the pulverized rice gum.
3. The method of claim 2,
Wherein the third step is a first mixing and aging step of cold-side sauce which is stored in a refrigerator at a temperature of 1.3 to 1.8 캜 and aged for 45 to 50 hours to produce a cold-side sauce, ≪ / RTI >
3. The method of claim 2,
In the fourth step, the secondary mixture prepared by mixing 3-15 wt% of germinated brown rice powder in powder form in the primary mixture prepared in the third step is stored in a refrigerator at a temperature of 1.3-1.8 캜 for aging for 45-50 hours, And a secondary mixing and aging step of a cold-side sauce for producing a sauce is carried out.

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