KR101853628B1 - Preparation method of Nuroong-gi with red pepper - Google Patents

Abstract

More particularly, the present invention relates to a process for preparing rice cakes (rice brown rice or germinated brown rice) in tap water and a second step in which the washed rice material The third step is a step of treating the raw rice with the extract of pepper, the fourth step is the step of producing the pepper-containing rice, the fifth step is the step of preparing the rice cake (heating), the sixth step is the step of dipping the rice into the dandelion extract, Drying step, and step 7, which includes packaging and product steps, and relates to a method of manufacturing a red pepper-containing rice cake with improved functionality and customer's preference and quality.

Description

Preparation of Nuroong-gi with red pepper "

The present invention relates to a process for preparing red pepper paste with addition of red pepper extracts in the production of red rice. In this study, dandelion extract was used for dipping raw rice in the preparation of red pepper paste, and red pepper extract was used for traditional rice paper. The present invention relates to a method for manufacturing rice cakes containing water extracts of red pepper, which is prepared by applying the characteristics of red pepper to rice cakes using rice, which is a national stock, to improve the quality, flavor and functionality of the rice cakes. The present invention relates to a method for manufacturing a rice cake

Pepper is originated from branches and red peppers. It is originated in South America. It is a perennial plant in the tropics and an annual plant in the temperate region. Although Korea was introduced from China before and after the Japanese invasion of Korea, it is not yet clear. In Korea, many producers of red pepper are Kyungbuk Nutrition, Jeonbuk Gochang, and Jeonnam Shinan. The general composition of pepper contains 9% of protein, 32% of carbohydrate, 14% of fat, 120mg of calcium ash, 130mg of phosphorus, 10mg of iron, 7,000l of vitamin A and 200mg of vitamin C. Especially, the spicy taste component of pepper contains about 0.3% as capsaicin, and the red pigment of perilla contains 0.41% of capsanthin and 0.06% of carotene. Organic acids are fumaric acid, succinic acid and citric acid, accounting for about 80% or more of the total acid content. Seed contains about 30% of lipids, mostly triglycerides, and has a unique scent and flavor of irritation. In Korea, the use of red pepper is kochujang, kimchi, and red pepper. In the west, it is used for meat, hot sauce, curry, and vegetable dishes. As an external medicine, it is used as a bronchial preventive and it is known to be effective in the treatment of neuralgia.

On the other hand, dandelion is a small perennial plant belonging to Asteraceae. Its distribution area is widely distributed in Korea, Manchuria, Taiwan and Japan. For its use, young shoots are also used as herbs and herbal medicine materials. The main components of dandelion are inulin, palmitic acid, linoleic acid, and fatty acids. The root part of the dandelion contains fallen serol, deglazed sterol, sitosterol, stigmasterol, and vitamin B2. The efficacy is known to be effective for inhibiting the absorption of cholesterol, for preventing arteriosclerosis, for preventing the formation of arteriosclerosis, for treating dryness, for prolonged periods, for drainage (mastitis, gynecologist), for constipation, for indigestion, for detoxification, for asthma and for pervasive disease. Dandelion can treat your wife's breastmilk, eliminate heat poisoning, remove acne and breastmilk, and lower your stomach (滯气). It is said that there is a strange effect, and it is said that it sucks the juice to remove the nucleus (tumor nucleus) and to erect it.

[0004] Conventional methods of manufacturing rice noodles include Registration No. " 10-1615349 ", " Banana Nurungji Manufacturing Method ", Application No. " 10-2009-0096462 " Method "Registration Number" 10-1043452 "" Method of Making Instant Nurungji "Application No." 10-2014-0162640 "" Hydrangea Nurunggi and Method of Making It "Application No." 10-2010-0067733 "" Nurungji "10-2014-0157437" "Nurungji containing curry and its production method" Registration number "10-1290281" "Method of producing barley / brown rice mixed nurungji" Application No. "10-2014 -0153066 "" Nurungji including green tea and its manufacturing method "Application number" 10-2012-0053599 "" "Nurungji manufacturing method" Registration number "10-1626144" "Nurungji manufacturing method for mass production" 1034891 "" How to make functional rice cake 10-2014-0124076 " " Nori Rinji using Gabara Rice ", and a method for producing sake using the rice nugget, the application number " 10-2003-0025286 " Method "," 10-2013-0124760 "," a method for manufacturing a composition for manufacturing a traditional walnut-containing traditional walnut using a rice cake, a composition made by the method, a method for producing a traditional wu using the composition, However, in order to improve the quality and consumer preference of the final product in the production of the red pepper paste as in the present invention, the technology and the use of the production method using the dandelion extract, the pepper extract, the pineapple ingredient and the like at the same time have been reported There was no.

Nurungji, which has the consumption of rice, which is a nation's stock, and foodstuff significance, is added to the taste of modern people's dietary habits and consumer taste. By combining the red pepper, which is a health-friendly and center of traditional spices, The purpose of the present invention is to develop a process for preparing the rice cake containing the red pepper ingredient containing the new functionality suitable for the preference of the modern person and the health-oriented functional food.

Therefore, in the present invention, when preparing the rice noodles using rice, the dandelion extract was used for the preparation of the red pepper rice cake to improve the consumer preference applied to the high-grade food processing characteristics by combining the raw materials of the rice and the food characteristics of the red pepper. When the extract was processed, it was improved by using traditional paper papers. In order to solve the technical problem, it was prepared by using water containing pine leaf extract in preparing rice containing pepper extract.

As described in detail above, the present invention relates to the functionalization of red pepper, which is a transformation of rice, which is a stock of rice, which is a transformation of rice, and functional materials such as saccharides, which are possessed by red pepper, It is a great invention because it can provide a functional ingredient and a high-function quality containing a unique taste, color and aroma and a red pepper ingredient containing a red pepper ingredient containing the functionality of a red pepper with improved food value .

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a view showing a manufacturing process diagram showing a preferred embodiment of the present invention

The present invention will now be described in detail with reference to the accompanying drawings.

FIG. 1 is a view showing a process of manufacturing a red pepper paste. In the present invention, the first step is washing the rice (brown rice or germinated brown rice) three times with tap water, the second step is a step of immersing the washed raw rice into the dandelion extract for 1 to 8 hours The third step is a step of treating the rice with the extract of the pepper to the raw rice using the traditional paper paper, the fourth step is the step of producing rice containing the pepper using the water containing the pine leaf extract, the fifth step is the step of preparing the rice cake (Heating) step, the sixth step is a drying step, the seventh step is a packing method and a product step, and the manufacturing method of the red pepper paste according to the present invention is as follows

(1) Raw rice (brown rice or germinated brown rice) washing step

In this step, 500 g of the raw material rice (brown rice or germinated brown rice: commercially available: domestic) was immersed in tap water three times for washing.

(2) Immersion and Dehydration of Washing Raw Rice

  In this step, the raw rice washed in (1) was immersed in a dandelion extract for 1 to 8 hours (water temperature: 25 ° C) for 2 hours,

Dandelion roots (nutrient acid, 2015) were purchased and washed three times in tap water. 100 g of the dandelion root was cut into 1 cm, mixed with 2 liters of alkaline water, extracted at 80 ° C for 2 hours and stored at 30 ° C (30 minutes × 30 cm × 18 cm, length: length × height = 18 cm, Tecon Co., USA) at 28 KHz for 3 minutes for 30 minutes every 4 hours, and then filter paper (Whatman N0.2) and a diatomaceous earth powder (commercially available) layer 0.5 cm high was used as a dandelion extract.

(3) Process of extracting red pepper into raw rice

 This step is the step of treating the pepper extract in the raw rice of (2). First, the pepper extract is treated with 1) pepper extract spray for 2 minutes, 2) pepper extract for 30 seconds, 3) pepper extract spray for 2 minutes and pepper extract for 30 seconds (2), placed in a plastic bag in a 10-ply unit, and aged at 10 ° C for 24 hours. Then, the raw rice was treated with pepper Rice.

At this time, the pepper extract was prepared by slicing 1kg of pepper into 0.5-1cm centimeter mixture of Pretanol-A: distilled water at a ratio of 1: 1, that is, 2500ml of pratanol-a (food additive, ethanol) + 2500ml of distilled water, After the extraction, the ethanol was completely blown off using a rotary vacuum concentrator (EYELA, Japan), and the remainder was used as a red pepper extract.

(4) Preparation step of rice containing pepper

   This step is a step of heating the raw rice treated with the pepper extract of (3) to cook rice. The raw material rice of pepper was soaked in distilled water for 2 to 5 hours, and 5 to 20 parts by weight of pine leaf extract and 80 to 105 parts by weight of living water were added to 100 parts by weight of the rice to be cooked. The pine leaf extract was washed with tap water three times in tap water, dried at room temperature for 8 hours, and then poured into a pan in a ratio of water (100 ml): pine needle (10 g), heated in a gas stove at 110 ° C for 30 minutes, The pine needle was then discarded and the remaining extract was concentrated to 1/2 with a vacuum concentrator (EYELA, Japan).

Telpentin in the pine needle is effective in preventing capillary dilation and aging of blood cholesterol. It is known to contain large amounts of chlorophyll, protein, crude fat, phosphorus, iron, enzymes, essential oils, minerals, vitamin A, and vitamin C. On the other hand, pine needles are rich in iron, so it is said that it is good for anemia due to iron deficiency.

(5) Preparation of the rice cake (heating)

  In this step, the pepper-containing rice produced in the step (4) for producing rice bran in a pepper-containing rice was baked using a predetermined baking machine (Sewon, k-201, Korea) to prepare a rice cake.

(6) Drying step

  In this step, the rice cake prepared in (5) was dried at 60 ° C for 2 to 3 hours using a hot air drier (Hanil, k-123, Korea) to prepare a rice cake having a water content of about 3 to 5%.

(7) Packaging and product steps

  This step (6) relates to a method for producing red pepper paste, including packaging and commercialization steps

Hereinafter, with reference to the tables, preferred embodiments of the present invention are as follows

Table 1 shows the results of sensory evaluation of red pepper rice roots treated with dandelion extract of the raw rice of the present invention.

Sensory Evaluation of Chilli Nulung Ridge by Dipping Time of Dandelion Extract in Raw Rice event No treatment Dandelion extract treatment (1 hour) Dandelion extract treatment (4 hours) Dandelion extract treatment (8 hours) color 3.1 3.2 3.9 3.3 Flavor 3.0 3.1 4.4 3.3 flavor 3.0 3.2 4.0 3.8 Overall likelihood 3.2 3.6 4.3 3.7

_{1) The value given was the mean value of 3 times, 5 point method (One- Very bad , 2-poor, 3-moderate, 4-good, 5- Very good )}

① sensory test

 As shown in Table 1, the sensory test was conducted by a panel of 10 panelists who were well trained. The color, flavor, and overall preference were evaluated using the 5-point intensity method (very weak: 1 point, weakness: 2 points normal: 3 points, strong: 4 Point, very strong: 5 points).

  ② Sensory evaluation results of duckweed extract-treated red pepper nori rice in raw rice

  As shown in Table 1, all of the dandelion extract-treated red pepper radishes showed higher values than the untreated radishes in terms of color, flavor, taste and overall acceptability, and the highest value of the red pepper radish seeds treated with the raw rice dandelion extract for 4 hours.

 Table 2 shows the results of the sensory evaluation of pepper paste using the present invention paper.

Sensory Evaluation of Pepper Nulung Ridge Using Japanese White Paper according to the Treatment of Pepper Extract event No treatment Pepper extract paper
-spray Pepper extract paper
- Immersion Pepper extract paper
- Spray + Immersion color 3.1 3.4 3.9 3.6 Flavor 3.1 3.5 3.7 3.5 flavor 3.0 3.5 3.8 3.2 Overall likelihood 3.4 3.7 4.3 3.8

_{1) The value given was the mean value of 3 times, 5 point method (One- Very bad , 2-poor, 3-moderate, 4-good, 5- Very good ).}

_{2) Spray 2 minutes, immersion  30 seconds}

① sensory test

 As shown in Table 2, the sensory test was performed by a panel of 10 panelists who were well trained. The color, flavor, and overall preference were evaluated using the 5-point intensity method (very weak: 1 point, weakness: 2 points, 4 points, very strong: 5 points).

  ② Sensory evaluation results of pepper nori rice using Japanese paper

  As shown in Table 2, the coloring matter, flavor, taste, and overall acceptability of the pepper paste treated with the pepper extract were higher than those of the non-processed rice paste.

Table 3 shows the results of sensory evaluation of pepper paste with pine needle extract added to the pepper-containing rice.

Sensory Evaluation of Pepper Nulungi by Addition of Pine Needle Extract event No treatment Pine needles treatment
(Pine leaf extract content - additives (water) 5% weight ratio ) Pine needles treatment
(Pine leaf extract content - additive (mineral water) 10% by weight) Pine needles treatment
(Pine leaf extract content - additive (mineral water) 20% weight ratio) color 3.1 3.3 3.8 3.4 Flavor 3.1 3.7 4.4 3.8 flavor 3.0 3.6 4.3 4.1 Overall likelihood 3.4 3.8 4.5 3.9

_{1) The value given was the mean value of 3 times, 5 point method (One- Very bad , 2- poor, 3- normal, 4- Good, 5 - Very good )}

① sensory test

    Referring to Table 3, the sensory test was performed by a panelist

  Color, flavor, general preference, etc., by 5-point intensity method (very weak: 1 point, weak

  : 2 points, average: 3 points, strong: 4 points, very strong: 5 points)

  Respectively.

  ② The sensory evaluation result of pepper nurungji added with pine needles in the production of rice containing pepper

  As shown in Table 3, all of the pine needle extracts treated with the pine needle extract showed higher values than the untreated pepper paste in color, flavor, taste and overall acceptability.

Claims (5)

The step of immersing the dandelion extract in which the raw rice is dipped in the dandelion extract for 1 to 8 hours and then dewatered naturally, and the raw rice having been subjected to the immersion step is sprayed or immersed in the pepper extract And a red pepper extract treatment step of wrapping the red pepper powder in a paper pouch,
The dandelion extract was washed three times with tap water, and then 100 g of the dandelion root was cut into 1 cm and mixed with 2 liters of alkaline water. Then, the dandelion root was extracted at 80 ° C for 2 hours and stored at 30 ° C. For 30 minutes each for 4 hours. The filter paper and a diatomaceous earth powder layer of 0.5 cm height were passed through a cylindrical glass tube, dipped in the filtered dandelion extract at 25 ° C for 1 to 8 hours,
In the pepper extract treatment step, 1 kg of red pepper was sliced to 0.5 to 1 centimeter in a 1: 1 ratio of 2500 ml of distilled water to 2500 ml of distilled water, immersed and extracted for 24 hours, After removing all of the ethanol, the remaining chilli extract was sprayed or immersed in a paper pile, and then the raw rice was placed in a plastic bottle in a 10-fold unit, and aged at 10 ° C for 24 hours.
The rice cake is prepared by making the rice cake after the rice is prepared, and the rice cake is dried at 60 ° C. for 2 to 3 hours using a hot air drier to produce a rice cake having a moisture content of about 3 to 5% Way.
delete delete The method of claim 1, wherein
The rice is prepared by adding rice pine extract (5 to 20 parts by weight) and mineral water (80 to 105 parts by weight) to 100 parts by weight of rice, heating the rice to boiling for 2 to 5 hours,
The pine needle extract was washed with pine leaf and dried at room temperature for 8 hours. The pine needle was poured into a pot in a ratio of 10 g of water to 100 ml of water and heated in a gas stove at 110 ° C for 30 minutes. The pine needle was then discarded and the extract was removed using a vacuum concentrator / 2 < SEP >
A process for producing a roasted rice cake comprising a red pepper ingredient characterized by being produced by the manufacturing method of claim 1 or claim 4

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