KR102229396B1 - Method for producing scorched rice using rice cultured with shiitake - Google Patents

Abstract

The present invention relates to a method for preparing scorched rice using soybeans cultured with Lentinus edodes and scorched rice using soybeans cultured with Lentinus edodes, prepared thereby. The method comprises the steps of: (1) adding water to barley sprouts, Actinidia arguta and Aruncus dioicus, and filtering the mixture thereof to prepare mixed barley sprout extract; (2) immersing soybeans, taking out the soybeans, and steaming the soybeans; (3) cooling the soybeans steamed in the step (2), inoculating the cooled soybeans with a Lentinus edodes mycelium, and culturing the same to prepare soybeans cultured with Lentinus edodes; (4) adding the soybeans cultured with Lentinus edodes prepared in the step (3) and the mixed barley sprout extract prepared in the step (1) to brown rice, and steaming the mixture thereof in an electric rice cooker to prepare mixed brown rice; and (5) molding and roasting the mixed brown rice prepared in the step (4) and cooling the roasted brown rice. According to the present invention, it is possible to prepare scorched rice with improved consumer preferences.

Description

Method for producing scorched rice using rice cultured with shiitake}

The present invention comprises the steps of preparing mixed brown rice by adding the mixed extract of mushroom cultured beans and sprout barley to brown rice and then increasing it with an electric rice cooker; And it relates to a method for producing nurungji using mushroom cultured beans, characterized in that it comprises the step of molding and baking the prepared mixed brown rice, and then cooling it, and to a nurungji using the mushroom cultured beans prepared by the method.

Nurungji is one of the most sought after snack streets when there weren't that many snacks, bread, and other snacks like today. It is known as the best dietary substitute health food.

Existing commercially available nurungji is mainly manufactured using white rice, so there is a problem in that taste and nutrition are monotonous, and it is necessary to develop nurungji with higher nutritional properties, functionality, and preference compared to existing nurungji.

Shiitake mushroom is a mushroom of the basidiomycete oyster family and is one of the most consumed edible mushrooms in Korea. Shiitake mushrooms are woody whites that grow single or collectively on wood chips and stumps of broad-leaved trees such as oaks from spring to autumn, and are distributed in Korea, China, Japan, Southeast Asia, and New Zealand.

Shiitake mushroom is a pure natural pollution-free food that can only be cultivated in a clean area that is not polluted with pesticides and fertilizers. It is a food ingredient that is cultivated and produced in various regions in Korea. In addition to protein, carbohydrates, and fats, it is found to contain many minerals such as calcium, vitamins B1, B2, C, and ergosterine, as well as an anticancer substance called lentinan.

In addition, shiitake mushrooms contain β-glucan, which is a type of polysaccharide that does not directly attack cancer cells, but activates the immune function of human normal cells through a non-specific immune response to prevent the proliferation and recurrence of cancer cells. It suppresses and activates macrophages, enters the body with cancer cells, and promotes the secretion of various cytokines, thereby activating the immune functions of T cells and B cells, which are immune cells. In addition, beta-glucan has an excellent effect on lowering blood sugar and reducing blood cholesterol, and is reported to have an anti-obesity effect by improving lipid metabolism and inhibiting body fat formation and accumulation.

Korean Patent No. 1267478 discloses a method for producing nurungji containing siraegi and cheonggukjang, and Korean Registered Patent No. 1811964 discloses a method for producing nurungji using gaba rice, but the shiitake mushroom cultured beans of the present invention are disclosed. It is different from the manufacturing method of used nurungji.

The present invention is derived from the above requirements, and the present inventors optimize the production conditions such as selection of ingredients, production of mushroom cultured beans and brown rice in order to manufacture nurungji using mushroom cultured beans, compared to conventional nurungji. An object thereof is to provide a method for producing nurungji using mushroom cultured soybeans having excellent nutritional and functional properties as well as improved palatability.

In order to solve the above problems, the present invention comprises the steps of: (1) adding water to sprout barley, daraesoon and snow dog horseback to extract and then filter to prepare a sprout barley mixed extract; (2) step of dipping the soybeans and then taking them out to increase steaming; (3) cooling the soybeans increased in step (2), inoculating shiitake mushroom mycelium therein, and culturing them to prepare mushroom cultured beans; (4) adding the mushroom cultured beans prepared in step (3) and the sprout barley mixed extract prepared in step (1) to brown rice, and then increasing it with an electric rice cooker to prepare mixed brown rice rice; And (5) molding and roasting the mixed brown rice prepared in step (4), and then cooling it.

In addition, the present invention provides a nurungji using the mushroom cultured beans prepared by the above method.

Conventional nurungji has a problem of monotonous taste and nutrition because it is manufactured using only white rice, but nurungji using the mixed extract of mushroom cultured beans and sprout barley of the present invention improves antioxidant activity as well as savory taste and texture, which is more preferred by consumers. You can provide the nurungji that you do.

In order to achieve the object of the present invention, the present invention

(1) preparing a mixed extract of sprout barley by adding water to sprout barley, daraesoon, and nunggae equestrian horse, followed by filtering;

(2) step of dipping the soybeans and then taking them out to increase steaming;

(3) cooling the soybeans increased in step (2), inoculating shiitake mushroom mycelium therein, and culturing them to prepare mushroom cultured beans;

(4) adding the mushroom cultured beans prepared in step (3) and the sprout barley mixed extract prepared in step (1) to brown rice, and then increasing it with an electric rice cooker to prepare mixed brown rice rice; And

(5) It provides a method for producing nurungji using mushroom cultured beans, characterized in that the mixed brown rice prepared in step (4) is molded, baked, and then cooled.

In the method for producing nurungji using mushroom cultured beans of the present invention, the mixed extract of sprout barley in step (1) is preferably 75-85 g of sprout barley, 8-12 g of daraesoon, and 8-12 g of snow dog horseback in water. After adding 0.8 to 1.2 L, it can be extracted for 50 to 70 minutes at 75 to 85°C and then filtered. More preferably, 1 L of water is added to 70 g of sprout barley, 10 g of daraesoon, and 10 g of snow horse. After addition, it can be prepared by extracting at 80° C. for 60 minutes and then filtering. To prepare nurungji using the mixed extract of sprout barley prepared with the type of subsidiary material, mixing ratio and extraction conditions as described above, it was well harmonized with nurungji, and the taste and aroma could be further improved.

In addition, in the method for producing nurungji using mushroom cultured beans of the present invention, step (2) is preferably soaked soybeans at 20 to 25°C for 12 to 24 hours and then taken out at 110 to 130°C for 10 to 20 minutes. It can be steamed during, and more preferably, the soybeans are immersed at 20-25° C. for 18 hours and then taken out and steamed at 121° C. for 15 minutes. Soaking and steaming under the same conditions as described above could be pretreated with meju beans suitable for mushroom cultivation.

In addition, in the method for producing nurungji using mushroom cultured beans of the present invention, the mushroom cultured beans of step (3) are preferably cooled to 25 to 35°C, followed by inoculation of shiitake mushroom mycelium to 20 It can be prepared by incubating for 2 to 4 days at ~30°C, more preferably after cooling the steamed soybeans to 30°C, inoculating shiitake mushroom mycelium therein and incubating for 3 days at 25°C. . Cultured under the same conditions as described above was able to produce mushroom cultured beans without off-flavor, clean taste and excellent flavor.

In addition, in the method for producing nurungji using mushroom cultured beans of the present invention, the mixed brown rice of step (4) is preferably 80-120 g of mushroom cultured beans and 350-450 of sprout barley mixed extract in 450-550 g of brown rice. After adding mL, it can be prepared by increasing the rice cooker for 35 to 45 minutes at 100 to 120°C. More preferably, after adding 100 g of mushroom cultured beans and 400 mL of mixed extract of sprout barley to 500 g of brown rice, electricity It can be prepared by steaming for 40 minutes at 110°C with a rice cooker. After adding the ingredients under the above-described conditions, steaming could be made into mixed brown rice with excellent texture, soft taste, and aroma.

In addition, in the method for producing nurungji using mushroom cultured beans of the present invention, the step (5) is preferably molded of mixed brown rice and baked at 230 to 250° C. for 3 to 4 minutes, and then at 20 to 25° C. It can be cooled for 20 to 40 minutes, more preferably after molding the mixed brown rice, baked for 3 to 4 minutes at 240°C, and then cooled at 20 to 25°C for 30 minutes. After roasting under the above conditions, cooling improves the taste and aroma, and thus the crispy texture is improved even when consumed as a confectionery, and also, it was possible to prevent the burnt from becoming moist.

The method for producing nurungji using mushroom cultured beans of the present invention, more specifically

(1) After adding 0.8 to 1.2 L of water to 75 to 85 g of sprout barley, 8 to 12 g of daraesoon and 8 to 12 g of snow dogs, extract it at 75 to 85°C for 50 to 70 minutes, filter and mix sprout barley. Preparing an extract;

(2) soaking soybeans at 20-25° C. for 12 to 24 hours, then taking them out and steaming at 110-130° C. for 10 to 20 minutes;

(3) cooling the soybeans increased in step (2) to 25 to 35°C, inoculating shiitake mushroom mycelium therein, and culturing them at 20 to 30°C for 2 to 4 days to prepare mushroom cultured beans;

(4) To 450-550 g of brown rice, 80-120 g of the mushroom cultured beans prepared in step (3) and 350-450 mL of the mixed extract of sprout barley prepared in step (1) were added, and then 100- Producing mixed brown rice by increasing the steam at 120° C. for 35 to 45 minutes; And

(5) After molding the mixed brown rice prepared in step (4), baking it at 230 to 250°C for 3 to 4 minutes, and cooling it at 20 to 25°C for 20 to 40 minutes,

More specifically

(1) preparing a mixed extract of sprout barley by adding 1 L of water to 70 g of sprout barley, 10 g of daraesoon, and 10 g of snow horses, and then extracting for 60 minutes at 80°C and filtering;

(2) soaking soybeans at 20-25°C for 18 hours, then taking out and steaming at 121°C for 15 minutes;

(3) cooling the soybeans increased in step (2) to 30° C., inoculating shiitake mushroom mycelium therein, and culturing them at 25° C. for 3 days to prepare mushroom cultured beans;

(4) To 500 g of brown rice, 100 g of the mushroom cultured beans prepared in step (3) and 400 mL of the mixed extract of sprout barley prepared in step (1) were added, and then increased in an electric rice cooker at 110° C. for 40 minutes. Preparing mixed brown rice; And

(5) The mixed brown rice prepared in step (4) may be molded, baked at 240° C. for 3 to 4 minutes, and then cooled at 20 to 25° C. for 30 minutes.

The present invention also provides a nurungji using the mushroom cultured beans prepared by the above method.

Hereinafter, preparation examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples are only illustrative of the present invention, and the content of the present invention is not limited to the following Preparation Examples and Examples.

Preparation Example 1. Mushroom Cultured Bean Nurungji

(1) After adding 1 L of water to 80 g of sprout barley, 10 g of Daraesoon, and 10 g of Nunggae equestrian horse, the mixture was extracted at 80°C for 1 hour and filtered to prepare a mixed extract of sprout barley.

(2) The soybeans were immersed at 20~25℃ for 18 hours, then taken out and cooked at 121℃ for 15 minutes.

(3) After cooling the increased soybeans in step (2) to 30° C., shiitake mushroom mycelium was inoculated thereto, and cultured at 25° C. for 3 days to prepare mushroom cultured beans.

(4) To 500 g of brown rice, 100 g of the mushroom cultured beans prepared in step (3) and 400 mL of the mixed extract of sprout barley prepared in step (1) were added, and then increased in an electric rice cooker at 110° C. for 40 minutes. Mixed brown rice was prepared.

(5) After spreading the mixed brown rice prepared in step (4) into a thickness of 0.5 to 1 cm by spreading evenly 20 to 50 g each to fit a cauldron-style nurungji mold, and then baking it at 240°C for 3 to 4 minutes. It was completed by cooling for 30 minutes at 20-25°C.

Comparative Example 1. Brown Rice Nurungji

(1) After adding 400 mL of water to 600 g of brown rice, the rice was cooked in an electric rice cooker at 110° C. for 40 minutes to prepare brown rice.

(2) The brown rice prepared in step (1) is spread evenly by 20-50 g each to fit into a cauldron-style nurungji mold, molded to a thickness of 0.5-1 cm, and baked at 240° C. for 3-4 minutes, It was completed by cooling at 20~25℃ for 30 minutes.

Comparative Example 2. Mushroom Cultured Rice Nurungji

(1) After adding 1 L of water to 80 g of sprout barley, 10 g of Daraesoon, and 10 g of Nunggae equestrian horse, the mixture was extracted at 80°C for 1 hour and filtered to prepare a mixed extract of sprout barley.

(2) To 600 g of brown rice, 400 mL of the mixed extract of sprout barley prepared in step (1) was added, and then cooked with an electric rice cooker at 110° C. for 40 minutes to prepare brown rice.

(3) After cooling the brown rice prepared in step (2) to 30° C., shiitake mushroom mycelium was inoculated thereto, and cultured at 25° C. for 3 days to prepare mushroom cultured rice.

(5) After spreading the mushroom cultured rice prepared in step (3) into a thickness of 0.5 to 1 cm by spreading evenly 20 to 50 g each to fit into a cauldron-style nurungji mold, and then baking it at 240°C for 3 to 4 minutes. It was completed by cooling for 30 minutes at 20-25°C.

Comparative Examples 3 to 4. Mushroom Cultured Bean Nurungji

The mushroom cultured soybean nurungji was prepared by the method of Preparation Example 1, but prepared by using the ingredients and mixing ratios in the following Table 1 when preparing the mixed extract of sprout barley in step (1) and the mixed brown rice in step (4). Mushroom cultured soybean nurungji of Comparative Examples 3 and 4 were prepared using the sprout barley mixed extract and mixed brown rice, respectively.

Material mixing ratio Material type Manufacturing Example 1 Comparative Example 3 Comparative Example 4 Sprout barley mixed extract water 1 L 1 L 1 L Sprout barley 80 g 80 g 50 g Da Rae-soon 10 g 20 g 25 g Snow dog horseback riding 10 g - 25 g Mixed brown rice Brown rice 500 g 300 g 500 g Mushroom Cultured Beans 100 g 300 g 100 g Sprout barley mixed extract 400 mL 400 mL 400 mL

Example 1. DPPH radical scavenging ability test

In order to measure the antioxidant activity by hydrogen electron donating ability, the sample was dissolved in methanol (or DMSO) solvent, and 900 μl of DPPH solution (100 uM) and 100 μl of each sample were mixed and stirred. The mixed sample was reacted in the dark for 30 minutes, and then absorbance was measured at 517 nm. The hydrogen electron donating ability was averaged by repeating each experiment three times, and the degree of decrease in absorbance for the control was calculated by the following equation.

Antioxidant activity against DPPH radical scavenging activity (%) = (A-B)/A × 100

A: Absorbance of the DPPH solution to which the sample was not added

B: absorbance of the sample with DPPH in the reaction solution

DPPH radical scavenging ability test Type of nurungji DPPH radical scavenging ability test (1000 ppm) Manufacturing Example 1 58.4±3.2 Comparative Example 1 38.1±2.4 Comparative Example 2 42.8±1.8 Comparative Example 3 47.3±3.7 Comparative Example 4 51.2±2.0

The DPPH radical scavenging ability measurement results of the Nurungji samples are shown in Table 2 above. Preparation Example 1 showed the highest activity at 1,000 ppm of the extract, and the lowest activity was shown in Comparative Example 1.

Example 2. Nurungji sensory test

After having the nurungji of Preparation Example 1 and Comparative Examples 1 to 4 and tasting it for 30 adult men and women, aroma, taste, chewiness and overall acceptability were evaluated. The score was scored on a 5-point scale (1 point: very bad, 2 points: bad, 3 points: normal, 4 points: good, 5 points: very good), and the results are shown in Table 3.

Nurungji sensory test division incense flavor Chewiness Comprehensive preference map Manufacturing Example 1 4.60 4.32 4.40 4.58 Comparative Example 1 4.08 3.74 4.08 3.86 Comparative Example 2 4.18 4.02 4.12 4.04 Comparative Example 3 4.30 4.08 4.32 4.14 Comparative Example 4 4.52 4.14 4.20 4.28

As a result, it was confirmed that the nurungji of Preparation Example 1 showed higher preference in all items compared to the nurungji of Comparative Examples 1 to 4. Therefore, it was confirmed that the nurungji prepared under the conditions of Preparation Example 1 could be prepared as a nurungji having excellent flavor and texture (Table 3).

Claims (4)

(1) preparing a mixed extract of sprout barley by adding water to sprout barley, daraesoon, and snow dog horseback, followed by filtering;
(2) soaking the soybeans and taking them out to increase steaming;
(3) cooling the soybeans increased in step (2), inoculating shiitake mushroom mycelium therein, and culturing them to prepare mushroom cultured beans;
(4) adding the mushroom cultured beans prepared in step (3) and the mixed extract of sprout barley prepared in step (1) to brown rice, and then increasing it with an electric rice cooker to prepare mixed brown rice rice; And
(5) A method for producing nurungji using mushroom cultured beans, characterized in that the mixed brown rice prepared in step (4) is molded, baked, and then cooled. The method of claim 1,
(1) adding 0.8 to 1.2 L of water to 75 to 85 g of sprout barley, 8 to 12 g of daraesoon, and 8 to 12 g of snow dog horseback, followed by filtering to prepare a mixed extract of sprout barley;
(2) soaking the soybeans and taking them out to increase steaming;
(3) cooling the soybeans increased in step (2), inoculating shiitake mushroom mycelium therein, and culturing them to prepare mushroom cultured beans;
(4) To 450-550 g of brown rice, 80-120 g of the mushroom cultured beans prepared in step (3) and 350-450 mL of the mixed extract of sprout barley prepared in step (1) were added, and then increased with an electric rice cooker. Preparing mixed brown rice; And
(5) A method for producing nurungji using mushroom cultured beans, characterized in that the mixed brown rice prepared in step (4) is molded, baked, and then cooled. The method of claim 2,
(1) After adding 0.8 to 1.2 L of water to 75 to 85 g of sprout barley, 8 to 12 g of daraesoon and 8 to 12 g of snow dog horses, extract it at 75 to 85°C for 50 to 70 minutes, filter, and mix sprout barley. Preparing an extract;
(2) soaking soybeans at 20-25° C. for 12 to 24 hours, then taking them out and steaming at 110-130° C. for 10 to 20 minutes;
(3) cooling the soybeans increased in step (2) to 25 to 35°C, inoculating shiitake mushroom mycelium therein, and incubating for 2 to 4 days at 20 to 30°C to prepare mushroom cultured beans;
(4) To 450-550 g of brown rice, 80-120 g of the mushroom cultured beans prepared in step (3) and 350-450 mL of the mixed extract of sprout barley prepared in step (1) were added, and then 100- Producing mixed brown rice by increasing the steam at 120° C. for 35 to 45 minutes; And
(5) After molding the mixed brown rice prepared in step (4), baking it at 230 to 250°C for 3 to 4 minutes, and then cooling it at 20 to 25°C for 20 to 40 minutes. Method for producing nurungji using mushroom cultured beans. Nurungji using mushroom cultured beans prepared by the method of any one of claims 1 to 3.