KR101657406B1 - Manufacturing method of the rice for popped rice using acer mono sap - Google Patents
Manufacturing method of the rice for popped rice using acer mono sap Download PDFInfo
- Publication number
- KR101657406B1 KR101657406B1 KR1020150050472A KR20150050472A KR101657406B1 KR 101657406 B1 KR101657406 B1 KR 101657406B1 KR 1020150050472 A KR1020150050472 A KR 1020150050472A KR 20150050472 A KR20150050472 A KR 20150050472A KR 101657406 B1 KR101657406 B1 KR 101657406B1
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- Prior art keywords
- rice
- mixture
- sap
- liquid
- weight
- Prior art date
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 88
- 235000009566 rice Nutrition 0.000 title claims abstract description 88
- 241000209094 Oryza Species 0.000 title claims abstract 12
- 238000004519 manufacturing process Methods 0.000 title abstract description 22
- 241000219240 Acer pictum subsp. mono Species 0.000 title description 2
- 239000007788 liquid Substances 0.000 claims abstract description 31
- 230000032683 aging Effects 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 235000013312 flour Nutrition 0.000 claims description 25
- 239000000203 mixture Substances 0.000 claims description 22
- 238000001914 filtration Methods 0.000 claims description 8
- 230000008595 infiltration Effects 0.000 claims description 8
- 238000001764 infiltration Methods 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 7
- 244000228451 Stevia rebaudiana Species 0.000 claims description 6
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 229920001817 Agar Polymers 0.000 claims description 5
- 244000299492 Thespesia populnea Species 0.000 claims description 5
- 239000008272 agar Substances 0.000 claims description 4
- 229920001296 polysiloxane Polymers 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 2
- 235000010419 agar Nutrition 0.000 claims 3
- 241000206672 Gelidium Species 0.000 claims 1
- 238000013019 agitation Methods 0.000 claims 1
- 239000008187 granular material Substances 0.000 claims 1
- 244000144977 poultry Species 0.000 claims 1
- 238000000926 separation method Methods 0.000 claims 1
- 229910052700 potassium Inorganic materials 0.000 abstract description 10
- 239000011575 calcium Substances 0.000 abstract description 9
- 229910052791 calcium Inorganic materials 0.000 abstract description 9
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 abstract description 8
- 239000011591 potassium Substances 0.000 abstract description 8
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 7
- 239000004615 ingredient Substances 0.000 abstract description 6
- 238000002791 soaking Methods 0.000 abstract description 3
- 240000007594 Oryza sativa Species 0.000 description 78
- 238000000034 method Methods 0.000 description 16
- 230000000052 comparative effect Effects 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 235000019640 taste Nutrition 0.000 description 8
- 235000013339 cereals Nutrition 0.000 description 5
- 235000012149 noodles Nutrition 0.000 description 5
- 235000014633 carbohydrates Nutrition 0.000 description 4
- 150000001720 carbohydrates Chemical class 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000005553 drilling Methods 0.000 description 3
- 235000003599 food sweetener Nutrition 0.000 description 3
- 239000011777 magnesium Substances 0.000 description 3
- 229910052749 magnesium Inorganic materials 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 229910052710 silicon Inorganic materials 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 239000003765 sweetening agent Substances 0.000 description 3
- 241000208340 Araliaceae Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 2
- 235000003140 Panax quinquefolius Nutrition 0.000 description 2
- XUIMIQQOPSSXEZ-UHFFFAOYSA-N Silicon Chemical compound [Si] XUIMIQQOPSSXEZ-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 239000008122 artificial sweetener Substances 0.000 description 2
- 235000021311 artificial sweeteners Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 235000008434 ginseng Nutrition 0.000 description 2
- 230000005484 gravity Effects 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000008188 pellet Substances 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 239000010703 silicon Substances 0.000 description 2
- 238000007711 solidification Methods 0.000 description 2
- 230000008023 solidification Effects 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 201000004384 Alopecia Diseases 0.000 description 1
- 240000003291 Armoracia rusticana Species 0.000 description 1
- 235000011330 Armoracia rusticana Nutrition 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229910003110 Mg K Inorganic materials 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 231100000360 alopecia Toxicity 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 235000020930 dietary requirements Nutrition 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 210000002149 gonad Anatomy 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003739 neck Anatomy 0.000 description 1
- 238000012805 post-processing Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000002352 surface water Substances 0.000 description 1
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 description 1
Images
Classifications
-
- A23L1/18—
-
- A23L1/3002—
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
- A23V2250/1578—Calcium
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
- A23V2250/16—Potassium
Abstract
The present invention relates to a method for producing rice paddy rice using an umbrella nodule sap which can be distinguished from conventional rice in that the effective ingredients distributed in the nodule sap are added to the rice paddy rice, The present invention is characterized in that the content of calcium and potassium can be improved by soaking the rice with the liquid extracted from the umbrella nodule tree and then mixing and aging at low temperature.
Description
More particularly, the present invention relates to a method for producing rice paddy rice using an umbrella nodule sap, and more particularly, to a rice paddy rice plant having a rice paddy rice The present invention relates to a method for producing rice paddy rice using an umbrella nodule sap.
Generally, when a rice or a corn grain is put into a pressure vessel, the inside of the vessel becomes high pressure when it is sealed and heated. In this case, when the vessel is opened, the pressure drops sharply and the rice bulb is expanded. Since it is porous and has a bulky shape, starch is hydrolyzed and digestive power is good. Therefore, it has been used as a favorite food for all ages.
Rice is generally used most commonly in rice, but in recent years, rice flour and other cereal flour have been extruded to form rice paddies.
For example, in Patent Publication No. 10-1997-0052267, "a method for manufacturing artificial sweeteners using flour" has been known. When the contents are examined, the grain flour is kneaded, molded into a rice ball shape by an extrusion molding machine, It is a way to manufacture artificial rice.
This prior art is related to the invention of manufacturing artificial rice replacing natural rice as raw material of rice flour, which is advantageous in that it is easier to expand than natural rice, thereby improving productivity, but since it contains inherent properties of basic cereals, It is common practice to add various additives such as sweeteners because it is difficult to satisfy diverse tastes due to the inability to meet the dietary requirements and in particular the proportion of carbohydrates is absolutely high, resulting in imbalance of nutritional components.
Meanwhile, in order to solve the above problems, in the method of manufacturing a frying pan known in Japanese Patent Application Laid-Open No. 10-2005-0126124, a raw material is pressed to form a frying pan, and then the frying pan and green tea are mixed with fructose, starch, citric acid, To provide a flavor to the spread.
However, this is merely a technique of coating the surface of the rice flour in the process of post-processing the manufactured rice flour. Therefore, it is necessary to develop a technique capable of improving the properties of the rice, which is a raw material of the rice flour.
The present invention has been made in order to more positively solve the above problems, and it is an object of the present invention to provide a desired process capable of realizing a rice flour containing an effective ingredient of an umbrella nodule sap.
In addition, by adopting a series of differentiated methods for extracting the umbrella nodule sap, it is possible to acquire a larger amount of nodule sap by giving the optimal condition that the sap flowering phenomenon can be most efficiently generated from the corresponding tree It is a challenge.
In order to accomplish the above-mentioned object, the present invention provides a method for manufacturing a rice flour using an umbrella nodule liquid,
The method of manufacturing the open-mouth rice disclosed in the present invention is characterized in that the content of calcium and potassium can be improved by soaking the open-mouth rice with the liquid extracted from the umbrella nodule tree and then mixing and aging at low temperature.
For this purpose, a piercing operation is carried out in the range of 10 to 12 mm in diameter and 15 to 17 mm in depth for the umbrella tree, and the puncturing position is set within 1 m from the ground; By connecting a transparent hose with an inner diameter of 6 mm and an outer diameter of 8 mm, the extraction is performed due to the connection type connected to the hose between the target trees. The air hose is pierced through the upper part of the transparent hose connected to the silicon stopper, A liquid filtration step in which impurities are separated by performing filtration of the collected nodule sap by a filter, and a liquid filtration step in which the filtrate is aged at 3 to 7 ° C for 48 to 60 hours Low-temperature ripening step, and a material obtained by mixing a certain amount of agar-containing nodule sap, stevia, and salt containing paddy rice with each other to obtain a mixture A liquid infiltration step in which the mixture of the mixture is sealed and the low temperature refrigerator is aged at a low temperature for 72 hours to allow the liquid of the noodle to penetrate into the rice flour; and, in order to remove the solidification state of the mixture through the infiltration step, Stirring the mixture at 15 rpm for granulation, and drying the mixture to a moisture content of 12 to 14% by drying for 12 to 16 hours within a range of 20 to 40 ° C. .
Particularly, in the above material mixing step, a mixture of 89.22% by weight of rice horseradish, 10.41% by weight of nodule sap, 0.13% by weight of stevia and 0.24% by weight of salt is provided.
According to the present invention having the above-described constitution, since the effective ingredients distributed in the gono juice solution are added to the rice flour to improve the taste and the satisfaction of the nutrition, it is possible to remarkably differentiate the conventional rice flour from the conventional rice .
In particular, it is possible to provide the human body with a total of seven kinds of inorganic components in which the carbohydrate ratio is distributed in the nodule liquid as compared with the conventional rice paddy rice, and the content of calcium and potassium is absolutely improved, And also has a rich flavor due to its inherent taste possessed by the ginseng sap. Therefore, it is expected that various flavors and taste of consumers can be satisfied without adding additives such as synthetic sweeteners.
In addition, according to the present invention, by adopting a series of differentiated methods for extracting umbrella nodule sap, it is possible to acquire a larger amount of nodule sap solution by giving optimal conditions for the most efficient occurrence of the sap from the tree It is more effective.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart sequentially illustrating a method for manufacturing a rice flour according to a preferred embodiment of the present invention.
Hereinafter, the present invention will be described with reference to the accompanying drawings, and the present invention will be described in detail with reference to preferred embodiments.
BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention, and how to accomplish them, will become apparent by reference to the embodiments described in detail below with reference to the accompanying drawings. However, it is to be understood that the present invention is not limited to the disclosed embodiments, but may be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. It is intended that the disclosure of the present invention be limited only by the terms of the appended claims. And, throughout the specification, like reference numerals refer to like elements.
The present invention discloses a method for producing rice flour using an umbrella nodule sap.
Above all, in the present invention, effective ingredients distributed in the gono sap solution are added to rice paddy rice, thereby increasing taste and nutritional satisfaction. Therefore, rice paddy rice using an umbrella nodule sap, which can be distinguished from conventional rice, ≪ / RTI >
FIG. 1 is a flowchart sequentially illustrating a method for manufacturing a rice flour according to a preferred embodiment of the present invention.
As shown in FIG. 1, the method of manufacturing rice flour using an umbrella noodle according to an embodiment of the present invention includes a step of performing drilling, a step of obtaining a liquid, a step of filtering the liquid, A material mixing step, a liquid infiltration step, a stirring step, and a mixture drying step.
The method of manufacturing the rice of the open flame, which is featured in the present invention, is constituted so that the content of calcium and potassium can be improved by soaking the rice with the rice flour extracted from the umbrella nodule tree and then mixing and aging at low temperature.
A concrete manufacturing method of the present invention is as follows.
That is, for the umbrella Acer mono exemplary perforation in the range of diameter of 10 ~ 12mm, depth 15 ~ 17mm, and the puncturing positions are punctured exemplary steps for specifying within 1m from the ground; after inserting the silicon plug each, and a puncturing position through bore 6 mm, and 8 mm outer diameter hose connected by a hose between the target trees to be harvested due to the connection type, the upper end of the transparent hose connected to the silicone plug, so as not to generate pressure when the liquid is injected, A liquid filtration step in which impurities are separated by performing filtration of collected goblet liquid through a filter, and aging of the goblet fluid filtered at 3 to 7 ° C for 48 to 60 hours , A low-temperature ripening stage, and agar-containing nodule sap containing paddy rice, stevia, and salt to obtain a mixture. ; And a liquid infiltration step of sealing the mixture and allowing the nodule liquid to penetrate into the rice paddy as it is aged at low temperature for 72 hours in a refrigerator at a low temperature and a liquid infiltration step at 10 to 15 rpm in a stirrer to remove the solidification state of the mixture through the liquid infiltration step And drying the mixture by stirring for 12 to 16 hours at a temperature in the range of 20 to 40 DEG C to obtain a water content of 12 to 14% .
Particularly, in the above material mixing step, a mixture of 89.22% by weight of rice flour, 10.41% by weight of nodule sap, 0.13% by weight of stevia and 0.24% by weight of salt is provided.
The water filtration step can achieve a cleaning effect by removing foreign matters that may remain in the picked pellet liquid. In order to increase the surface water absorption rate of the pellet liquid in the material mixing step to be described later or in the liquid infiltration step described later, Can be performed together.
The low-temperature aging step is a step of aging the filtered groschi sap at a temperature of 3 to 7 ° C for 2 to 2.5 days as described above. At low temperature aging, the constitutional component of the gonad sap is stabilized and imparts a deep flavor while slightly improving the sugar content. If the aging temperature is less than 3 ° C, the freezing of the liquid proceeds and the flavor can be reduced as well as destruction of the nutrient tissue On the other hand, when the temperature exceeds 7 ° C, there is a possibility of corruption during the aging process. Therefore, the optimal temperature should be limited to 3 ~ 7 ° C at low temperature aging.
The viscosity of the noodle sap that has undergone the low temperature aging step is about 8000 cp, which is similar to that of milk, so that the permeation efficiency can be increased in the material mixing step to be described later (S400) so that the process can be performed more smoothly.
The drying of the mixture is carried out in the range of 20 to 40 ° C. for 12 to 16 hours to obtain a moisture content of 12 to 14% do.
In this case, in order to shorten the processing time, methods such as heat drying and freeze drying are commonly used. However, since there is a risk of causing loss of nutrients of the rice or deformation of the constitutional tissue due to the influence of temperature and humidity, .
If the moisture content of the mixture is dried within the range of 12 to 14%, the surface absorption rate of the nodular saline solution is improved. If it is outside the above range, the grain of rice may be easily broken even with small impact and the water absorption rate may be significantly lowered. You must implement this function quantity.
In particular, in order to smoothly expand the rice during the manufacture of the rice flour, it is preferable that the rice flour has a water content of 12 to 14% as described above.
Hereinafter, Examples 1 to 2, which are implemented by the manufacturing method of the present invention, will be exemplarily described, and the characteristics of rice paddy rice will be analyzed through experiment to grasp the effect thereof.
Example 1 in which a rice glaze containing an umbrella nodule sap was prepared according to the production method of the present invention, Comparative Example 1 composed of a rice germ in a natural flavor, and rice glaze rice (common rice glaze) Comparative Example 2 was prepared, and the distribution of components favorable to the human body was analyzed. The results are shown in Tables 1 and 2 below.
division
carbohydrate(%)
Crude protein (%)
Crude fat (%)
Views min (%)
Crude fiber (%)
Example 1
(Invention)
80.8
10.1
3.0
1.6
4.9
Comparative Example 1
85.4
8.5
3.3
1.6
1.2
Comparative Example 2
81.2
12.6
3.9
1.5
0.8
division
calcium
(mg)
potassium
(mg)
Magnesium (mg)
sign
(g)
iron content
(mg)
Example 1
(Invention)
11.70
8.40
1.20
7.80
0.44
Comparative Example 1
5.00
-
-
-
-
Comparative Example 2
7.00
-
-
-
-
As shown in Tables 1 and 2, Example 1 according to the present invention exhibited remarkable increase (increase) in the contents of calcium and potassium as compared with Comparative Examples 1 and 2, Were not confirmed in Comparative Examples 1 and 2.
It can be seen that this is a result of the addition of the umbrella nodule sap solution, which is a characteristic feature of the present invention. As a result of the above-described manufacturing steps, the nodules contained in the sap are more efficiently penetrated into the rice paddy rice, It seems to be a reflected result.
That is, the present invention provides a balanced mixture of inorganic nutrients such as potassium and magnesium which can not be included in the conventional rice paddy rice, so that even when the rice paddy rice of the present invention is manufactured using the rice paddy rice of the present invention, It is expected that it will be able to produce high quality products with abundance.
In the following examples, the process of collecting the umbrella nodule liquid designated as the main component in the present invention and the specific inorganic component content based on the process will be described.
In the second embodiment, the sap of the umbrella tree is collected.
This study was carried out for 18 days for collecting the umbrella noodle tree sap. The target trees were bovine (diameter less than 18cm), medium (20 ~ 28cm) (30cm or more) were divided into 20 weeks each for a total of 60 weeks.
A hole was drilled in a diameter of 12mm and a depth of 15mmfh with a portable electric drill for this target tree, and the perforation was made within 1m from the ground.
In order to collect the sap for the umbrella tree, insert a silicone plug into the perforated area, connect a transparent hose with an inner diameter of 6 mm and an outer diameter of 8 mm, and then place an air hole on the top of the transparent hose connected with the silicone plug, The measuring tubes were connected to each perforation site and measured daily. The measuring instrument adopted the on-site electronic balance.
The total number of days for collecting the sap was 17 days. The daily dose was not collected on the day of drilling, 2L was collected on the 2nd day and stopped for 3 days. On the 14th day of drilling, 24.4% of the total amount was collected and the maximum amount of water was collected on the day. On the 18th day, the perforation area was dried and the fluid ejection was stopped. The total amount of sap of umbrella tree was 376L.
In the third embodiment, the component analysis of the sap obtained in Example 2 was performed.
Samples were collected from small, middle, and large necks and mixed with each other. The samples were sealed to prevent degeneration and frozen until analysis. The pH of the sap was measured by a PH meter, the specific gravity by a specific gravity meter, and the sugar content by a sugar meter. To analyze the ash and inorganic components, the solids were left to stand in an electric furnace at 600 ° C for 6 hours after the solid content was measured. The solid content was completely ashed and the ash Respectively. A part of the obtained ash was dissolved in 50 mL of 0.7HCl, and ICP for Si, P, Mn and Mo, and AAS for Ca, Mg, K and Na were analyzed. To analyze the sugar components in the liquid, the solution thawed at room temperature was filtered with a 0.2 μm tip filter and analyzed by HPLC through a quantitative loop of 10 μm capacity.
The content of ash in umbrella nodule liquid was 0.1% or less, and the content of inorganic ingredients was analyzed based on 100 mg of ash. The results are shown in Table 3.
division
Ca
Mg
K
Na
Si
P
Mn
content
(unit: mg / l)
522
(51)
68
(7)
309
(30)
37
(4)
70
(7)
14
(One)
4
(-)
As shown in Table 3, in the present example, seven kinds of inorganic components were detected in the umbellate alopecia sap. It was confirmed that Ca and K contents accounted for 81% of the total components.
As a result, the total amount of sap of the umbrella noodles grown in Ulleungdo was analyzed and the total amount of sap was 376L, and the amount of sap was increased as the diameter of the chest increased. And the ratio of small, middle, and large diameter was 18%, 32%, and 50%, respectively.
According to the present invention having the above-described constitution, since the effective ingredients distributed in the gono juice solution are added to the rice flour to improve the taste and the satisfaction of the nutrition, it is possible to remarkably differentiate the conventional rice flour from the conventional rice . In particular, it is possible to provide the human body with a total of seven kinds of inorganic components in which the carbohydrate ratio is distributed in the nodule liquid as compared with the conventional rice paddy rice, and the content of calcium and potassium is absolutely improved, And also has a rich flavor due to its inherent taste possessed by the ginseng sap. Therefore, it is expected that various flavors and taste of consumers can be satisfied without adding additives such as synthetic sweeteners.
In addition, according to the present invention, by adopting a series of differentiated methods for extracting umbrella nodule sap, it is possible to acquire a larger amount of nodule sap solution by giving optimal conditions for the most efficient occurrence of the sap from the tree It is more effective.
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be clearly understood that the same is by way of illustration and example only and is not to be taken by way of limitation, will be. Therefore, it is intended that the present invention cover the modifications and variations of this invention provided they come within the scope of the appended claims and their equivalents.
None.
Claims (3)
After inserting a silicone plug for each perforation position , a transparent hose having an inner diameter of 6 mm and an outer diameter of 8 mm is connected to the upper part of the transparent hose connected to the hose. A liquid acquisition step of piercing an air hole so as to prevent pressure from being generated,
A liquid filtration step in which the collected nodular liquid is filtrated by a filter to perform separation of impurities,
A low-temperature aging step in which agar-agar agar is filtered for 48 to 60 hours at 3 to 7 ° C,
A material mixing step of obtaining a mixture of a predetermined amount of agar-containing nodule sap, stevia and salt,
A liquid infiltration step of sealing the mixture and infusing the poultry juice into the rice paddy as the rice is matured for 72 hours at a low temperature refrigerator;
Agitation step of agitating at 10 to 15 rpm in an agitator to granulate the mixture which has passed through the liquid permeation step,
Dry the mixture stirred for an embodiment in a range of 20 ~ 40 ℃ for 12-16 hours drying the mixture deriving such that the water content of 12 to 14%; made of,
Wherein a mixture of 89.22% by weight of the rice flour, 10.41% by weight of the nodular rice flour, 0.13% by weight of stevia and 0.24% by weight of salt is provided in the material mixing step .
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| Application Number | Priority Date | Filing Date | Title |
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| KR1020150050472A KR101657406B1 (en) | 2015-04-09 | 2015-04-09 | Manufacturing method of the rice for popped rice using acer mono sap |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150050472A KR101657406B1 (en) | 2015-04-09 | 2015-04-09 | Manufacturing method of the rice for popped rice using acer mono sap |
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|---|---|
| KR101657406B1 true KR101657406B1 (en) | 2016-09-13 |
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| KR1020150050472A KR101657406B1 (en) | 2015-04-09 | 2015-04-09 | Manufacturing method of the rice for popped rice using acer mono sap |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20220068553A (en) * | 2020-11-19 | 2022-05-26 | 안경환 | Manufacturing method of the rice for popped rice using shitake mushroom and sarcodon asparatus |
| KR20220068539A (en) * | 2020-11-19 | 2022-05-26 | 안경환 | Manufacturing method of the rice for popped rice using jujubes |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR970052267A (en) | 1995-12-16 | 1997-07-29 | 김주용 | Fine contact hole formation method |
| KR20010035000A (en) * | 2000-07-26 | 2001-05-07 | 김도영 | Clean rice and manufacturing method |
| KR20100080972A (en) * | 2009-01-05 | 2010-07-14 | 김선일 | Fermentation sap of tree sap and using means |
-
2015
- 2015-04-09 KR KR1020150050472A patent/KR101657406B1/en active IP Right Grant
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR970052267A (en) | 1995-12-16 | 1997-07-29 | 김주용 | Fine contact hole formation method |
| KR20010035000A (en) * | 2000-07-26 | 2001-05-07 | 김도영 | Clean rice and manufacturing method |
| KR20100080972A (en) * | 2009-01-05 | 2010-07-14 | 김선일 | Fermentation sap of tree sap and using means |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20220068553A (en) * | 2020-11-19 | 2022-05-26 | 안경환 | Manufacturing method of the rice for popped rice using shitake mushroom and sarcodon asparatus |
| KR20220068539A (en) * | 2020-11-19 | 2022-05-26 | 안경환 | Manufacturing method of the rice for popped rice using jujubes |
| KR102525203B1 (en) * | 2020-11-19 | 2023-04-25 | 안경환 | Manufacturing method of the rice for popped rice using shitake mushroom and sarcodon asparatus |
| KR102554649B1 (en) * | 2020-11-19 | 2023-07-13 | 안경환 | Manufacturing method of the rice for popped rice using jujubes |
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