KR101996799B1 - Manufacturing method of scorched rice snack and scorched rice snack by the method - Google Patents

Abstract

The present invention relates to a method of preparing a scorched rice snack by using fermented brown rice and a scorched rice snack prepared thereby. More specifically, the method of preparing a scorched rice snack by using fermented brown rice comprises the following steps of: separating rice bran from brown rice by polishing the brown rice; mixing malt and water at 32-38°C, and filtering the mixture to prepare malt water; putting the prepared malt water into the polished brown rice, and primarily fermenting the malt water at 32-38°C for 15-30 minutes; additionally putting water at 32-38°C into the primarily fermented brown rice, and secondarily fermenting the malt water at 32-38°C for 5-20 minutes; putting rice cooking water into the secondarily fermented brown rice, and cooking the brown rice; and pressing and heating the cooked rice to form a scorched rice snack. According to the present invention, the scorched rice snack has excellent flavor and nutritional properties while maintaining an original taste of scorched rice, and has a soft and crispy texture without a harmful additive, thereby having an advantage of being easily eaten by the elderly or infants and conveniently eaten anywhere.

Description

MANUFACTURING METHOD OF SCORCHED RICE SNACK AND SCORCHED RICE SNACK BY THE METHOD}

The present invention relates to a method for manufacturing a nurungji snack using fermented brown rice and its nurungji snack, and more specifically, after fermenting brown rice with malt, by using this to prepare a nurungji snack, not having a hard, crispy yet soft texture The present invention relates to a method for producing a nurungji snack using fermented brown rice and a nurungji snack.

Generally speaking, when rice is cooked, a part of the rice is formed by pressing it to the bottom of the pot. When the rice is cooked in a conventional rice cooker, rice, barley rice, or beans placed at the bottom of the rice cooker is pressed as it is. It is created. Nurungji is also commonly referred to as fried rice.

Nurungji, as mentioned above, is due to the lack of snacks as it is today, but it is the most frequented snack since ancient times when rice was cooked through conventional pots. Such nurungji can be said to be a food full of pears as well as the delicious taste and smell caused by various substances such as glucose produced by carbohydrates in the rice is pressed by nurungji.

On the other hand, Nurungji as described above is now almost impossible to obtain due to the improvement of dietary structure. The improvement of the dietary structure, which rarely obtains nurungji, has resulted in the loss of taste of our traditional snack, nurungji.

Therefore, the modern society manufactures and markets Nurungji as a variety of recipes, such as manufacturing and selling Nurungji in the factory, or manufacturing the Nurungji as snacks or chips.

However, Nurungji, which is manufactured and sold at the Nurungji factory, is hard to eat in the form of a snack because its texture is hard, and the Nurungji confectionery manufactured by a snack maker had a problem that it did not produce the original taste of Nurungji.

The prior literature of such nurungji or Nurungji snacks include Korean Patent Registration No. 10-0432301, Korean Patent Publication No. 10-2014-0135075, Korean Patent Registration No. 10-0567571.

However, all of the nurungji snacks published in the above-mentioned prior documents do not have the flavor unique to Nurungji, or the texture is not improved, the sensory taste was not good.

KR 10-0432301 B1 KR 10-2014-0135075 A KR 10-0567571 B1

Accordingly, an object of the present invention is to provide a method for preparing a nurungji snack using fermented brown rice and a nurungji snack, while maintaining the original taste of nurungji and having excellent flavor and nutrition, and without harmful additives, having a hard, soft and crispy texture. It is.

Method for producing a nurungji snack using fermented brown rice according to the present invention, the step of separating the rice bran by milling brown rice, mixing the malt and water of 32 ~ 38 ℃, and by filtering it to prepare the malt water, and The prepared malt water is added to the milled brown rice, and the first fermentation is carried out at 32 to 38 ° C. for 15 to 30 minutes, and further 32 to 38 ° C. water is added to the first fermented brown rice, and 32 to 38 ° C. Secondary fermentation at 5 ° C. for 5 to 20 minutes, mixing the cooked water with the fermented brown rice and fermenting the secondary fermented rice, and pressing and heating the cooked rice to form a nurungji snack. It features.

The cooking water is a mixed water of water and rice bran water, wherein the rice bran water is characterized in that by injecting water of 32 ~ 38 ℃ to the separated rice bran after the milling of the brown rice, and filtering it.

The brown rice is organic brown rice, after the cooking step, characterized in that it further comprises the step of steaming the cooked rice for 15 to 25 minutes.

The amount of malt water introduced during the first fermentation is 15 to 30 parts by weight, and the amount of water added during the second fermentation is 70 to 80 parts by weight based on 100 parts by weight of the brown rice.

Pressing and heating the cooked rice to form a nurungji, the cooked rice is characterized in that it is molded to a thickness of 1.5 ~ 2.5mm by heating 150 ~ 180 seconds at 200 ~ 230 ℃.

And nurungji snacks according to the present invention is characterized in that it is produced by the method described above.

According to the manufacturing method and the nurungji snack using fermented brown rice according to the present invention and the nurungji snack, it is excellent in flavor and nutrition while maintaining the original taste of nurungji, not having a hard, soft and crispy texture without harmful additives to the elderly or infants There is no burden to eat them, there is an advantage that you can easily take anywhere.

1 is a manufacturing process diagram of nurungji snack using fermented brown rice according to the present invention.

Hereinafter, the present invention will be described in detail.

In general, nurungji was hard to eat as a snack for infants, the elderly and adults due to the hard texture.

Accordingly, the present invention is to prepare a Nurungji snack using fermented brown rice fermented with malt, so that while having a flavor unique to Nurungji, crispy, and when spread in the mouth, it has a smooth texture.

To this end, the present invention is to ferment brown rice using malt, and to prepare a nurungji snack by using it, while using the malt to keep the flavor unique to Nurungji, it is excellent in nutrition, crispy, soft texture There is a characteristic.

More specifically, the manufacturing method of nurungji snacks using fermented brown rice according to the present invention, as shown in Figure 1, the step of separating the rice bran by milling brown rice, and malt and water of 32 ~ 38 ℃ mixed, Preparing malt water by filtration, adding the prepared malt water to the milled brown rice, and primary fermentation at 32 to 38 ° C. for 15 to 30 minutes, and 32 to 38 to the first fermented brown rice. Further adding the water of ℃, and the second fermentation for 5 to 20 minutes at 32 ~ 38 ℃, the step of cooking cooked by adding the cooked water to the second fermented brown rice fermented, and pressed and heated the cooked rice It characterized in that it comprises the step of forming a nurungji snack.

Hereinafter, the manufacturing method of nurungji snack according to the present invention will be described in detail step by step with reference to FIG.

Milling brown rice to separate rice bran.

First, brown rice is milled to separate rice bran from brown rice.

In this case, the recharging method according to the general method known in the art to which the technology belongs, the detailed description thereof will be omitted.

General brown rice may be used as the brown rice, but it is more preferable to use organic brown rice or pesticide-free brown rice when considering nutrition and the like.

The reason for using brown rice other than white rice in the present invention is to consider the flavor, nutrition, texture, etc., but may also use other grains such as white rice, barley, and the like, without limitation.

Then wash the milled brown rice with water.

Mixing malt and water at 32-38 ° C., and filtering the malt to prepare malt water.

Apart from the milling step of brown rice, malt is prepared, and the malt and water at 32-38 ° C. are mixed in a 1: 7-15 weight ratio.

The malt water may be stirred while continuously stirring the mixture of malt and water, or by pressing the malt using a hand or other device in order to sufficiently drain the malt component. And when the malt component is sufficiently released, the malt is filtered to prepare water.

In addition, the mixture may be left to stand at room temperature for 1 to 2 hours in a mixed state with water for sufficient extraction of the malt component, and then it may be stirred, pressed or rubbed, and the method is not limited.

At this time, the reason why the temperature of the water is 32 ~ 38 ℃ is not easy to extract the malt component when the temperature of the water is less than 32 ℃, because the flavor of the malt is lowered above 38 ℃, fermentation may not be smooth to be.

On the other hand, for the sake of convenience, the steps of preparing the brown rice and the malt water preparation steps are sequentially arranged, but the time sequence is irrelevant because the processes are separated from each other.

remind Inverted  Adding the prepared malt water to brown rice, and the first fermentation at 32 ~ 38 ℃ 15-30 minutes.

Next, the prepared malt water is added to the milled brown rice. Here, the malt water is preferably added to 15 to 30 parts by weight based on 100 parts by weight of the milled brown rice, which is for smooth fermentation.

And it is first fermented for 15-30 minutes at 32-38 ℃. If the fermentation temperature is out of the above range, smooth fermentation may be difficult or the flavor may be lowered.

Into the primary fermented brown rice, 32 to 38 ℃ water is further added, and the second fermentation for 5 to 20 minutes at 32 to 38 ℃.

Next, by adding 32 ~ 38 ℃ of water to the fermented brown rice first fermented, and the secondary fermentation for 5 to 20 minutes at 32 ~ 38 ℃, a crispy texture in the production of nurungji snacks while spreading in the mouth softly To have.

Here, the water is added to 70 to 80 parts by weight based on 100 parts by weight of the milled brown rice to ensure a smooth fermentation.

In the second fermented brown rice The number of meals  Inject Codified  step.

Then, the cooked water is added to the second fermented brown rice. The cooking follows the conventional method, and does not limit the implementation thereof. In addition, if there is a residual fermented water after the second fermentation, it is preferable to throw away the new cooking water, but it is also possible to use the fermented water as cooking water.

In the present invention, water may be used as the cooking water, but it is more preferable to use water as rice cooking water by mixing water and rice bran in a weight ratio of 1: 0.5 to 1.5 in order to improve flavor and crispy texture.

Here, the rice bran water is added to the rice bran separated in the step of milling the brown rice in a ratio of 1: 20 to 40 weight ratio of 1:20 to 40 weight, and then mixed, and the bran water also produced malt water As is the case, it may be left at room temperature for about 1 to 2 hours, or by stirring or using a separate tool or hand to press rice bran or rubbing the rice bran components are sufficiently extracted.

remind Cooked  The rice is squeezed and heated to form a nurungji snack.

Next, the cooked rice is pressed and heated to form a nurungji snack.

At this time, the pressing pressure is not limited, the thickness of the Nurungji snack to be molded is 1.5 ~ 2.5mm, if the thickness is too thin, the grains are severely broken, if the thickness is too thick, it is difficult to eat and savory flavor This is because may be lowered.

And the pressing and heating using an oven, a molding fan installed with a heating device, etc., is enough to heat for 150 to 180 seconds at 200 ~ 230 ℃.

On the other hand, after the cooking step, it may further comprise the step of steaming the cooked rice for 15 to 25 minutes, in order to improve the texture of the nurungji snack by obtaining brown rice in a sufficiently luxury state through the steaming .

Nourungji snack of the present invention is prepared in the same manner as described above, there is no additional additive, while keeping the original taste of Nurungji, it is not hard and crispy yet softly spread when put in the mouth everyone, men and women of all ages as a healthy snack There is an advantage that it is possible. In addition, by fermenting brown rice through malt, while the flavor of brown rice inherent is maintained, the flavor is doubled due to malt, and nutritional properties are also improved.

On the other hand, in order to further improve the taste, aroma, crispy texture of the molded Nurungji snack, after applying the pumpkin fermentation broth on the surface of the nurungji snack, it may be heated again at 150 ~ 250 ℃ for 30 to 60 seconds. The coating amount of the pumpkin fermentation broth should be about 100: 1 to 2 (Nurungji snack: pumpkin fermentation broth) weight ratio.

And the pumpkin fermentation broth may be prepared by mixing the malt water prepared prior to the flesh from which the skin and seeds of the sweet pumpkin was removed in a ratio of 1: 0.1 to 0.5, and then aged at 20 to 30 ° C. for 5 to 24 hours to be filtered.

Hereinafter, the present invention will be described in more detail with reference to Examples.

(Example 1)

 Organic brown rice was milled to separate rice bran, and the prepared brown rice was washed and prepared.

Then, 600 g of 35 ° C. water was added to 60 g of malt, and the mixture was left to stand at room temperature for 1 hour, and the malt component was sufficiently extracted while pressing by hand. And the malt water was prepared by filtration with a filter cloth.

550 g of the prepared malt water was added to 2 kg of the brown rice, and fermented at 35 ° C. for 20 minutes. In addition, 1,500 g of water at 35 ° C. was added again to the fermented fermentation, and then fermented at 35 ° C. for 10 minutes. Then, the malt water and water remaining from the fermented brown rice were removed.

Next, 2,000 g of water was added to the fermented brown rice as the second fermented rice and cooked for 20 minutes, followed by moxibustion for 20 minutes, which was then molded into a thickness of 2.0 mm using a forming fan provided with a heating device at 200 ° C. Heated for 3 minutes to prepare a nurungji snack.

(Example 2)

The same process as in Example 1, but was used by mixing 900g water and 1,100g rice bran water as cooking water.

At this time, the rice bran water was added to 1,500g of water at 35 ℃ to 50g of rice bran separated during the milling of the brown rice, and then left at room temperature for 1 hour, while pressing by hand to ensure that the rice bran components are sufficiently extracted. And this was filtered through a filter cloth to prepare rice bran water.

(Example 3)

The same process as in Example 2, but after applying the pumpkin fermentation broth 100: 1 weight ratio on the surface of the prepared Nurungji snack, it was heated again in a molding pan of 200 ℃ for 30 seconds.

At this time, the pumpkin fermentation broth was prepared by removing 200 g of the peel and seeds of sweet pumpkin, pulverized, and then mixed with 60 g of malt water, and aged at 25 ° C. for 5 hours, followed by filtration with a filter cloth.

(Comparative Example 1)

Organic brown rice was prepared by milling, and 1 kg of water was added to 2 kg of the organic brown rice and soaked at room temperature for 1 hour. Then, after removing the water called organic brown rice, 2kg of water was put in as cooking water and cooked for 20 minutes. Next, the cooked rice was molded to a thickness of 2.0 mm using a forming pan provided with a heating device, and heated at 200 ° C. for 3 minutes to prepare a nurungji snack.

(Test Example 1)

Sensory evaluation was performed on the taste, aroma, texture and appearance of the Nurungji snacks prepared through Examples and Comparative Example 1 as described above, and the results are shown in Table 2 below.

The sensory test was conducted for 100 food-related experts and consumers, and the scoring and evaluation criteria were 9-point scoring method. The criteria are shown in Table 1 below.

Evaluation standard score Evaluation standard 9 Very good 7 good 5 usually 3 Bad One Very bad

Test Example 1 Results division flavor incense Exterior Texture Comprehensive Preference Example 1 7.0 7.0 7.0 7.1 7.1 Example 2 7.9 7.1 7.1 7.8 7.8 Example 3 8.1 7.1 7.0 7.9 7.9 Comparative Example 1 4.5 6.1 6.5 3.1 4.6

As shown in Table 2, Examples 1 to 3 was confirmed to have excellent evaluation in taste, aroma, texture and general preference compared to Comparative Example 1. In particular, it was confirmed that the difference from the comparative example 1 in the texture. However, there was no big difference in appearance.

As mentioned above, although an exemplary embodiment of the present invention has been described with reference to the accompanying drawings, those skilled in the art to which the present invention pertains may realize the present invention in another specific form without changing its technical spirit or essential features. It will be appreciated that it may be practiced. Therefore, it should be understood that one embodiment described above is illustrative in all respects and not restrictive.

Claims (6)

delete delete delete delete Milling brown rice to separate rice bran,
Mix malt and water at 32 ~ 38 ℃, mix malt and water and leave at room temperature for 1 ~ 2 hours, then continuously stir the mixture of malt and water, or mix it while pressing malt and filter it. Preparing water,
Adding the prepared malt water to the milled brown rice, and primary fermentation at 32 to 38 ° C. for 15 to 30 minutes;
Into the first fermented brown rice and further 32 ~ 38 ℃ water, and the second fermentation for 5 to 20 minutes at 32 ~ 38 ℃,
Putting the cooked water into the fermented brown rice fermented in the second step;
Pressing and heating the cooked rice to form a nurungji snack,
The above-mentioned number is
Mix water with rice bran water, mix water and rice bran water in a 1: 0.5 to 1.5 weight ratio,
The rice bran water is added to the separated rice bran after the milling of the brown rice in a ratio of 1: 20 to 40 weight ratio of water, but left at room temperature for 1 to 2 hours, and then filtered and
The brown rice is organic brown rice,
After the cooking step,
Further steaming the cooked rice for 15 to 25 minutes,
The amount of malt water introduced during the first fermentation is 15-30 parts by weight, and the amount of water added during the second fermentation is 70-80 parts by weight based on 100 parts by weight of the milled brown rice,
The cooked rice was pressed and heated to form a nurungji snack, and then the malt water prepared above was mixed with the pulp from which the peel and seeds of sweet pumpkin were removed on the surface of the nurungji snack at a ratio of 1: 0.1 to 0.5, and then 20 to 30 ° C. After further aging 5 to 24 hours filtered filtered pumpkin fermentation broth,
The nurungji snack to which the pumpkin fermentation broth is applied is heated for 30 to 60 seconds at 150 ~ 250 ℃, the coating amount of the pumpkin fermentation broth is made of 100: 1 ~ 2 weight ratio of the nurungji snack and pumpkin fermentation broth,
Pressing and heating the cooked rice to form a nurungji,
The method of producing a nurungji snack using fermented brown rice, characterized in that by pressing the cooked rice and heated to 150 ~ 180 seconds at 200 ~ 230 ℃ molded to a thickness of 1.5 ~ 2.5mm. delete

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