KR102024336B1 - Method of manufacturing the crust of overcooked brown rice using black garlic broth and fermented vinegar - Google Patents

Abstract

The present invention relates to a method of manufacturing black garlic brown rice nurungji using black garlic broth and fermented vinegar, (a) the volume ratio of washed brown rice and black garlic broth to 1: 1 ~ 1.5 and then charged to the cauldron and heated black garlic brown rice Creating a step; (b) dividing the black garlic brown rice and making a black garlic brown rice mass; (c) by compressing the black garlic brown rice lump at 185 ~ 195 ℃ for 5 to 7 minutes to produce a black garlic brown rice Nurungji, utilizing the black garlic broth and fermented vinegar, good flavor, good nutrition, soft texture Children, the elderly also can easily take the effect.

Description

Method of manufacturing the black garlic brown rice using black garlic broth and fermented vinegar {Method of manufacturing the crust of overcooked brown rice using black garlic broth and fermented vinegar}

The present invention relates to a black garlic brown rice Nurungji manufacturing method using black garlic broth and fermented vinegar.

Republic of Korea Patent No. 1290281 (Registration Date: 2013.7.22., Name of the invention: Method of manufacturing barley-brown rice mixed Nurungji) After the foreign matter is removed and the barley and brown rice washed in 12 minutes lukewarm water, Boil soaked barley and brown rice in a strong gas fire at 280 ℃ for 30 minutes, boil brown rice for 20 minutes, rinse the boiled barley and brown rice in cold water at 5 ℃ and mix the rinsed barley and brown rice. Put the steamed barley and brown rice in a steamer for 25 minutes, quickly remove the cooked barley and brown rice, put it in a colander and wash it with strong water pressure to remove the stickiness of the rice. After dropping 50g amount into molding mold, make Nurungji mold with 1st evening, and then mold again with 2nd evening to finish Nurungji shape, and then 150 Nurung. Roast the oven containing the mixed barley and brown rice nurungji, which was formed in the mold, for 15 minutes while slowly turning to a gas fire at 220 ° C, and slowly heat it with a low heat to adjust the temperature to cook the nurungji, and remove the barley and brown rice mixture from the oven. Place it on a 0 ° C cooler conveyor and pass it through a 20m cooler conveyor to cool it first, and then cool the barley and brown rice mixed Nurungji firstly by air-conditioning the air and pass it through a foreign matter passer to check for the removal of foreign substances. After the barley, brown rice mixed Nurungji in 50g 3 packs of packaging and sealed packaging to prepare a barley, brown rice mixed Nurungji characterized in that the production of mixed barley brown rice.

This conventional technology is rich in fiber and minerals, vitamin B1 and B2 nutrients, boiled Nurungji simply because of the delicious taste of barley and the light taste of brown rice, everyone can enjoy a healthy meal for meals, hypertension, diabetes, hyperlipidemia , Can be widely used as a diet for patients with obesity and other diseases of the adult, especially the barley-brown rice mixture nurungji of the present invention sold by packing three sealed 50g each due to the characteristics of barley and brown rice with good shelf life While claiming that there is an effect that does not easily deteriorate, as a simple nurungji using general grains can not meet the needs of various consumers, there was a fundamental problem that is difficult to manufacture functional and nutritious functional nurungji.

An object of the present invention created to solve the above problems is to provide a black garlic brown rice nurungji production method using a good flavor and rich nutrition and rich black garlic broth and fermented vinegar.

The object of the present invention, (a) filling the cauldron so that the volume ratio of washed brown rice and black garlic broth is 1: 1 to 1.5, and then heated to make black garlic brown rice; (b) dividing the black garlic brown rice and making a black garlic brown rice mass; (c) by pressing the black garlic brown rice lump at 185 ~ 195 ℃ for 5 to 7 minutes to produce a black garlic brown rice Nurungji can be achieved by the method of manufacturing black garlic brown rice brown rice using black garlic broth and fermented vinegar.

Preferably, the black garlic broth of the step (a) of the present invention, (A) 0.5 to 5 parts by weight of black garlic, 0.5 to 2.0 parts by weight of kelp, 0.1 to 2.0 parts by weight of anchovy, 0.5 to 0.5 parts by weight of water Heating a mixture of ˜3 parts by weight and 0.1 to 0.7 parts by weight of black garlic salt; (B) lowering the temperature when the mixture boils and then harvesting kelp and anchovies; (C) characterized in that it is prepared by the step of filtering after 10 to 30 minutes.

More preferably, the black garlic of the step (a) of the present invention, (1) the step of sequentially layering the ocher ball, whole garlic and birch chips inside the onggi and covering the onggi lid; (2) charging the kiln in a kiln heated to 50-65 ° C. and then holding it for 50 to 60 minutes and then cooling the furnace; (3) opening the lid of the pottery and spraying 15-20 parts by weight of jijangsu with respect to 100 parts by weight of whole garlic on the birch chips, then covering the lid and filling the kiln; (4) filling the pot with the kiln heated to 80 to 85 ° C., and then maintaining the paste for 30 to 35 minutes, then separating from the kiln and slowly cooling; (5) repeating steps (3) and (4) 2 to 8 times; (f) after separating the onggi in the kiln characterized in that it is prepared by the step of peeling the skin to complete the black garlic.

Preferably, the black garlic brown rice lump of step (b) of the present invention is characterized in that the black garlic brown rice is divided into 25 to 40g units to be prepared by agglomerating the grains of rice.

Preferably, after the step (c) of the present invention, (d) further comprising the step of naturally drying the prepared black garlic brown rice nurungji 10-15 hours, then individually or packaged package to complete the final black garlic brown rice Nurungji It features.

As described above, the present invention utilizes black garlic broth and fermented vinegar to have good flavor and good nutrition, and the texture is soft so that children and the elderly can easily consume it. Therefore, the present invention has the advantage that the rice consumption can be promoted by the production of black garlic brown rice to meet the taste of modern people.

Hereinafter, with reference to the embodiment of the present invention will be described.

1. Make black garlic broth

The black garlic broth production step includes (a) 0.5 to 5 parts by weight of black garlic, 0.5 to 2.0 parts by weight of kelp, 0.1 to 2.0 parts by weight of anchovies, 0.5 to 3 parts by weight of radish, and 0.1 to 0.7 parts by weight of black garlic salt Heating the mixture of the parts; (B) lowering the temperature when the mixture boils and then harvesting kelp and anchovies; (C) filtering after 10 to 30 minutes.

Step (b) of the present embodiment is a process performed to prevent the flavor from falling off due to the turbidity or taste of the finished broth.

Here, the manufacturing process of the black garlic used in the present embodiment is as follows.

First, the whole garlic of the present embodiment means that the skin is not degreased as raw garlic with the garlic strip removed.

(a) Layered ocher ball, whole garlic and birch chips inside the pottery and cover the pottery lid.

Here, the ocher ball, whole garlic and birch are preferably filled in the range of 3 to 5%, 30 to 50% and 5 to 15% of the pottery volume, respectively. In addition, the ocher ball is provided to provide the far infrared rays to the garlic, the birch is provided to prevent the decay of garlic that may occur during the manufacturing process. In addition, the reason why the ocher spheres (beads) are used without using the ocher powder is to prevent the ocher on the surface of the black garlic to be manufactured to be poorly treated.

(b) After filling the pot with the kiln heated to 50 ~ 65 ℃, hold for 50 to 60 minutes and then the furnace is cooled. Here, the reason for notching is for ripening garlic.

(c) After opening the lid of the pottery, spray 15 to 20 parts by weight of jijangsu with respect to 100 parts by weight of whole garlic on the birch chips, then cover the lid and fill the kiln.

(d) After filling the pottery in the kiln heated to 80 ~ 85 ℃, hold for 30 to 35 minutes, separated from the kiln and then cooled slowly. Here, the reason why the temperature of step (d) is high in comparison with step (b) is to steam or boil whole garlic by spraying jijangsu sufficiently on the birch chips, and the reason for the longer furnace time is to dry steamed or boiled whole garlic. It is to.

(e) Repeat step (c) and (d) above eight times. Here, the reason for repeating eight or more times is to concentrate the active ingredient of the black garlic prepared by using the 9 out of 9 sachet method similar to the red ginseng manufacturing process.

(f) After separating whole garlic from kiln, peel the shell to complete black garlic.

2. Making black garlic brown rice

The black garlic brown rice production step, (D) after the freshly milled brown rice, and filling the cauldron so that the volume ratio of the semi-brown rice and black garlic broth to 1: 1 to 1.5, and then heating; (E) steaming for 5 to 20 minutes when the rice starts to boil; (F) adding 0.1 ~ 1 parts by weight of the fermented vinegar to 100 parts by weight of black garlic brown rice.

Here, the fermented vinegar is preferably a brown rice fermented vinegar, which is a natural fermentation of brown rice and rice malt, it is composed of 40 to 65 parts by weight of brown rice, 4 to 10 parts by weight of rice malt and 3 to 7 parts by weight of malt with respect to 100 parts by weight of purified water 5.5 Has an acidity of ˜6.0 pH.

Sensory Evaluation Test 1.

A total of 50 people were selected from each of five men and women of all ages without chronic diseases, and the taste, aroma, texture, texture, and appearance of Example 1 (black garlic brown rice) and the control group (brown rice cooked with tap water according to conventional methods). The sensory evaluation on dogs was carried out with a score of 10, and the results are shown in Table 1 below.

* Based on 10 points: 5.0 (Normal) 7.0 (Good) 9.0-10.0 (Very good)

Referring to Table 1, when compared with the control average of 6.32, the average of Example 1 was 9.0, and it was confirmed that a higher score was obtained than the control in all evaluation items.

3. Making Black Garlic Brown Rice Loaf

Dividing black garlic brown rice into 25 ~ 40g units to lump the rice grains to produce a black garlic brown rice lump.

Here, the reason for making the black garlic brown rice lump is to fill in the nurungji maker to produce the nurungji by heating and pressing.

4. Making black garlic brown rice

The black garlic brown rice lump is put into a nurungji mill and pressed at 185 ~ 195 ℃ for 5 to 7 minutes to produce black garlic brown rice nurungji.

Sensory evaluation test 2.

A total of 50 persons were selected from each of five men and women without chronic diseases, and the sensory functions of six items of taste, aroma, texture, texture, rejection and appearance of Example 2 (black garlic brown rice) and control group (conventional brown rice brown rice) The evaluation was performed in four stages, "bad", "normal", "good", "very good", the results are shown in Table 2 below.

Referring to Table 2, this Example 2 was confirmed that the taste, aroma, texture, appearance of "good" was evaluated to have a superior flavor than the control. In particular, the present Example 2 has a merit that children, elderly people can easily intake nurungji softer than the control group in the texture evaluation items.

5. Natural garlic cooling, drying and packaging

The prepared black garlic brown rice nurungji is naturally dried in a well-ventilated drying room for 10 to 15 hours, and then packaged individually or packaged to complete the final black garlic brown rice nurungji.

The present invention as described above has been described with reference to one embodiment, but not limited to this, all embodiments modified based on the technical idea of the present invention are obviously belong to the scope of the present invention.

Claims (5)

(a) filling the cauldron so that the volume ratio of the washed brown rice and black garlic broth is 1: 1 to 1.5, and then heating to make black garlic brown rice;
(b) dividing the black garlic brown rice and making a black garlic brown rice mass;
(c) compressing the black garlic brown rice lump in 185 ~ 195 ℃ for 5 to 7 minutes to produce a black garlic brown rice Nurungji,
The black garlic broth of step (a),
(A) Heat the mixture of 0.5 to 5 parts by weight of black garlic, 0.5 to 2.0 parts by weight of kelp, 0.1 to 2.0 parts by weight of anchovies, 0.5 to 3 parts by weight of radish and 0.1 to 0.7 parts by weight of black garlic salt. Making a step;
(B) lowering the temperature when the mixture boils and then harvesting kelp and anchovies;
(C) is prepared by the step of filtering after 10 to 30 minutes,
The black garlic of step (a) is,
(1) sequentially layering ocher balls, whole garlic and birch chips in the pottery and covering the pottery lid;
(2) charging the kiln in a kiln heated to 50-65 ° C. and then holding it for 50 to 60 minutes and then cooling the furnace;
(3) opening the lid of the pottery and spraying 15-20 parts by weight of jijangsu with respect to 100 parts by weight of whole garlic on the birch chips, then covering the lid and filling the kiln;
(4) filling the pot with the kiln heated to 80 to 85 ° C., and then maintaining the paste for 30 to 35 minutes, then separating from the kiln and slowly cooling;
(5) repeating steps (3) and (4) 2 to 8 times;
(f) preparing the black garlic by separating the pottery from the kiln and then peeling the shell;
The step of making black garlic brown rice of step (a),
(a) -1 after the freshly milled brown rice, semi-brown rice and black garlic broth is filled in a cauldron so that the volume ratio of 1: 1 to 1.5, and then heating,
(a) -2 steaming for 5 to 20 minutes when the rice starts to boil,
(a) -3 adding 0.1 to 1 parts by weight of the fermented vinegar to 100 parts by weight of black garlic brown rice,
The fermented vinegar is composed of 40 to 65 parts by weight of brown rice, 4 to 10 parts by weight of rice malt and 3 to 7 parts by weight of malt, and has an acidity of 5.5 to 6.0 pH, and black garlic broth and fermented vinegar. Black garlic brown rice Nurungji manufacturing method using.
delete delete The method of claim 1,
The black garlic brown rice rice lump in the step (b) is black garlic brown rice brown rice nurungji production method using black garlic broth and fermented vinegar, characterized in that the rice grains are prepared by dividing the black garlic brown rice in 25 ~ 40g units.
The method of claim 1,
After step (c),
(d) Method of manufacturing black garlic brown rice brown rice using black garlic broth and fermented vinegar, characterized in that it further comprises the step of drying the prepared black garlic brown rice nurungji 10-15 hours, then individually or packaged to complete the final black garlic brown rice .