KR102395509B1 - Manufacturing method for nurungji comprising of brown rice and jinseng - Google Patents

Abstract

The present invention relates to a method for producing ginseng brown rice nurungji, wherein (A) 40-50 parts by weight of medicinal water is added with respect to 1 part by weight of washed ginseng root and maintained at 80-85° C. for 8-10 hours A low-temperature aging step of ginseng water to maintain, (B) a soaking step of slowly cooling the low-temperature aged ginseng water to room temperature, and immersing the brown rice in the above-mentioned ginseng water for 8 to 10 hours, (C) taking out the soaked brown rice and water It includes a cooking step of pouring and cooking brown rice, and (D) a nurungji manufacturing step of making cooked brown rice into nurungji using a nurungji maker. By effectively and abundantly grafting the flavor of ginseng, a specialty product, to nurungji, it is possible to provide nurungji as a health functional food and snack, as a great favorite food that gives a luxurious flavor regardless of age or gender. It is possible to provide nurungji with a modified traditional taste of nurungji, and optionally, in addition to the inherent portability and storability of nurungji, lowering the hardness so that children and the elderly can easily eat it can give a more crispy chewing feeling.

Description

Manufacturing method of ginseng brown rice nurungji

The present invention relates to a method for producing brown rice noodles in ginseng, and more particularly, to a method for producing brown rice noodles in ginseng using brown rice obtained by immersing brown rice in ginseng water containing ae leaf, which has been subjected to low-temperature aging at 80 to 85 ° C. , It can be used as a health functional food and snack by grafting the flavor of ginseng, a traditional Korean special product, to the nurungji as well as giving it a sense of luxury, so it can be provided as a great favorite food regardless of age or gender.

Nurungji boils while rice absorbs water and most of the water in the bottom of the pot disappears and when the temperature of the bottom of the pot exceeds 200℃, the rice grains attached to the bottom are browned by an aminocarbonyl reaction and at the same time, a volatile carbonyl compound is generated. This ingredient permeates into the rice and creates a unique, savory flavor of rice.

Here, the scorched rice is called nurungji, if water is boiled, it is called nurungji rice, and the soup is called sungnungji.

Since ancient times, nurungji has been used as a snack because of its savory taste, or as a beverage by boiling it with water and boiling it.

In the days when snacks were scarce, when cooking rice, rice was deliberately pressed a lot to produce a lot of nurungji and eaten as is or fried in oil and eaten like a cookie. Because Nurungji is mainly used, Nurungji is becoming a rare food.

However, the preference for nurungji is still high, so some households buy and eat commercially available nurungji or make it separately using a nurungji maker at home. Hwaized Nurungji is also on the market.

In China, where rice is the staple food, these nurungji are called guoba, okogge in Japan, and kom cha in Vietnam.

In recent years, Nurungji has been attracting attention as a delicacy of the world, and it is used not only as a simple snack, but also as an ingredient in expensive dishes.

On the other hand, brown rice is 0-minute sea bream in which rice hulls have been removed by primary milling, and consists of 5% inner skin, 3% pear, and 92% endosperm.

Ginseng contains a large amount of various saponins, ginsenoids, and anticancer substances, and has various pharmacological activities such as fatigue recovery, skin beauty, arteriosclerosis prevention, hypotension prevention, brain function improvement, stress relief, coldness relief, and anemia prevention.

Ayeop is a dried mugwort leaf, which is known to improve immunity, and as an alkaline food, improve constitution, antibacterial, detoxification, and antipyretic.

As a prior art related to ginseng-related nurungji, the following may be mentioned.

Registered Patent Publication No. 10-1034891 (registered on May 6, 2011) discloses that the mixture of white rice, glutinous rice and brown rice is washed and The first step of soaking, the second step of preparing red ginseng rice by cutting red ginseng soaked in water and then cooking it together with the mixture, and spreading red ginseng rice evenly on the conventional nurungji making machine and spreading red ginseng powder After spraying soaked water, the red ginseng rice is spread again on the sunsik powder, and then both sides of the red ginseng rice are baked to produce nurungji, and the nurungji is dried and cooled, and then cut to a certain size and sealed and packaged. A functional nurungji manufacturing method consisting of steps is proposed.

In addition, Registration Patent Publication No. 10-1043452 (registered on June 15, 2011) discloses that after washing the rice with yagwanmun, bamboo, mulberry and astragalus in water and boiling it in water, 100 parts by weight of the soaked rice is ginseng or A rice cooking process of heating 0.5 to 10 parts by weight of red ginseng, 0.5 to 20 parts by weight of yacon, and 90 to 110 parts by weight of the broth, a roasting process of baking the godeul rice obtained in the rice cooking process to form nurungji, and the formed nurungji We present a method for producing instant nurungji, which consists of a drying process of drying to a maximum moisture content of 3 to 10%.

Laid-open Patent Publication No. 10-2012-0106257 (published on September 26, 2012) is selected from the group of raw materials selected from medicinal plants such as ginseng mugwort, pine needles, arrowroot, deodeok, bellflower, gomchi, dandelion, ginseng, camphor ginseng, omija, and pine needles. Pour 2 to 3 times the weight of water into any one material into a non-pressure extractor, boil it at a temperature of 100 to 120 degrees Celsius for 4 hours, and pass the boiled water through a filter to obtain the extract of each medicinal plant, and washing the rice The second process of soaking in water for precipitation in water for 1-2 hours, the third process of cooking the rice to become godubap by adding the extract, the fourth process of filling the mold for making nurungji and manufacturing the nurungji, Disclosed is a manufacturing method of nurungji consisting of a fifth step of subdividing nurungji into a certain weight and packaging.

However, the above prior art is only that when cooking rice, slicing ginseng or red ginseng or using a ginseng extract, does not use low-temperature treated ginseng water.

Registered Patent Publication No. 10-1034891 (Registered on May 6, 2011) Registered Patent Publication No. 10-1043452 (registered on June 15, 2011) Laid-open Patent Publication No. 10-2012-0106257 (published on September 26, 2012)

The first object of the present invention is to effectively graft the flavor of ginseng, a traditional Korean special product, to nurungji, thereby providing a method for producing ginseng brown rice nurungji that can be provided as a good favorite food regardless of age or gender as a health functional food and snack. it is for

A second object of the present invention is to provide a method for producing ginseng brown rice nurungji, which can impart a luxurious flavor to nurungji.

A third object of the present invention is to provide a method for producing ginseng brown rice nurungji in which the traditional taste of nurungji is modified by adding sweet and/or salty taste and/or fat to the nurungji.

A fourth object of the present invention is to optionally provide a method for producing ginseng brown rice nurungji that can provide excellent chewing feeling in addition to the inherent portability and storability of nurungji.

According to a preferred aspect of the present invention for smoothly achieving the first and second objects of the present invention, (A) 40 to 50 parts by weight of an medicinal water with respect to 1 part by weight of washed ginseng or ginseng root and 80 to 85 ℃ ginseng water low temperature aging step of maintaining for 8 to 10 hours; (B) a soaking step of immersing brown rice in the ginseng water for 8-10 hours after slowly cooling the low-temperature aged ginseng water to room temperature; (C) a cooking step of taking out the soaked brown rice and pouring water to cook brown rice; (D) a nurungji manufacturing step of making cooked brown rice into nurungji by baking both sides of the cooked brown rice into nurungji by using a nurungji maker at 180~230℃ for 3~8 minutes; (E) After drying the prepared nurungji to a moisture content of 3 to 5%, and crashing to an average diameter of 3 to 5 mm, and then spraying the above-mentioned ginseng water aged at low temperature to gelatinize the surface of the crashed nurungji, There is provided a method for producing ginseng brown rice nurungji, which includes a post-processing step of heating at 180 to 230° C. for 1 to 3 minutes using a nurungji maker to form ginseng brown rice nurungji loosely bound into small particles.

Here, in the low-temperature ripening step (A) of ginseng water, 0.05 to 0.1 parts by weight of aeop is further included with respect to 1 part by weight of ginseng root and maintained at 80 to 85° C. for 8 to 10 hours.

In addition, in the above-described nurungji manufacturing step (D), sliced ginseng or fine ginseng root may be placed on top to make nurungji.

The third object of the present invention described above can be smoothly achieved by adding sugar, salt, cheese, butter, etc. alone or arbitrarily combining them according to preference in the nurungji manufacturing step (D).

The fourth object of the present invention is to dry the nurungji prepared in the above-described nurungji manufacturing step (D) and then crash the nurungji to an average diameter of 3 to 5 mm, spray low-temperature aged ginseng water, and prepare nurungji again. can be easily achieved by

According to the manufacturing method of ginseng brown rice nurungji according to the present invention, by effectively grafting the flavor of ginseng, a traditional Korean special product, abundantly to the nurungji, it is a health functional food and snack that gives a luxurious flavor regardless of age or gender. nurungji can be provided, and optionally by adding various flavors to the nurungji, it is possible to provide nurungji modified with the traditional taste of nurungji. It is also possible to give an excellent chewing feeling by lowering the hardness to make it possible.

Hereinafter, the present invention will be described in detail.

First, the term 'low temperature ripening of ginseng water' used throughout this specification is not a low temperature in a general sense, but in the present specification, ginseng components are effectively eluted while minimizing the generation of bubbles due to components such as saponins during the heating process of ginseng water. It is defined as meaning the process of maintaining at a temperature of 80~85℃ for 8~10 hours so that it can be

The method for producing ginseng brown rice nurungji according to the present invention includes the following steps.

(A) Ginseng water low temperature aging step:

First, with respect to 1 part by weight of well-washed ginseng or ginseng root, add 40-50 parts by weight of medicinal water and maintain at 80-85° C. for 8-10 hours to extract ginseng components.

The above-mentioned ginseng is preferably fresh ginseng or white ginseng, but does not exclude red ginseng, but since red ginseng has a unique strong flavor, it may not be preferable in the present invention.

In addition, it may be advantageous to use the fine root of ginseng rather than ginseng in terms of economy.

If the temperature is less than 80℃ in the low temperature aging stage of ginseng water, there is a risk that sufficient elution of the ginseng component may be insufficient.

If the low-temperature aging of ginseng water is performed for less than 8 hours, there is a risk that sufficient dissolution of ginseng components is insufficient, and exceeding 10 hours may be undesirable in terms of economic feasibility compared to the amount of dissolution.

On the other hand, in the low-temperature ripening step (A) of ginseng water, it may be preferable to include 0.05 to 0.1 parts by weight of ae leaf with respect to 1 part by weight of ginseng root and maintain at 80 to 85° C. for 8 to 10 hours, If the aeyeop is maintained at 80~85℃ together with ginseng, the unique taste of ginseng can be further enhanced.

(B) Soaking step:

After slowly cooling the low-temperature aged ginseng water to room temperature, soak brown rice in the low-temperature aged ginseng water cooled to room temperature for 8 to 10 hours.

If the immersion time is less than 8 hours, there is a risk that the active ingredient of the low-temperature aged ginseng water may not be sufficiently absorbed into the brown rice, and even if it exceeds 10 hours, the increasing effect is insignificant, so the called time is 8 to 10 hours.

(C) Cooking stage:

Take out the soaked brown rice, pour water and cook brown rice.

The reason for cooking brown rice with ordinary water, that is, tap water or purified water, rather than adding low-temperature aged ginseng water in the cooking stage, is that if you add low-temperature aged ginseng water to cook brown rice, the bubbles become excessive during the cooking process. This is because it is difficult to cook properly brown rice, and it is of course advantageous for brown rice to be cooked with water in a predetermined amount so that it does not become dry.

(D) Nurungji manufacturing stage:

Cooked brown rice is heated and pressurized using a conventional nurungji maker to make nurungji.

Manufacture of nurungji using a conventional commercial nurungji maker is completed by baking both sides at a temperature of 150~250℃, generally 180~230℃ for 3~8 minutes. may be

On the other hand, in the nurungji manufacturing step (D), sliced ginseng or ginseng fine roots are placed on top or two and baked, so that the flavor and flavor of ginseng are more deeply absorbed in the nurungji.

In addition, in the present invention, sugar, salt, or licorice powder, or cheese, butter, vitamin C, etc. preferred by children or young people alone or It may further include a flavoring step of adding them in any combination.

Of course, these may be used in powder form, aqueous solution, or dissolved form.

In addition, the amount of these additions may be appropriately selected according to various parameters such as the age, gender, and preference of the target group of consumers.

In the stomach, vitamin C functions as a natural antioxidant, and licorice gives it a unique strong and soft sweetening ability.

On the other hand, if the water content is too low, the nurungji is too hard, so it may be difficult for children or the elderly with weak teeth to eat. After crashing to an average diameter of 3 to 5 mm, spraying low-temperature aged ginseng water to re-glaze the surface of the crashed nurungji, and then heating again at 180 to 230°C for 1 to 3 minutes to loosely bound ginseng brown rice to small particles. A post-processing step (E) of processing into a shape may be further performed.

This post-processing step can make it more easily crunchy and easy to chew, which is completely different from flaking.

Hereinafter, the present invention will be described in more detail through Examples, Test Examples and Comparative Examples, but these are only intended to illustrate the present invention and not to limit the present invention.

Example 1:

After cleaning 350 g of ginseng root, 16 liters of mineral water was placed in an electric hot water maker equipped with a temperature control device, and after low-temperature aging by heating at 85° C. for 8 hours, it was slowly cooled to room temperature.

5 kg of brown rice was added to low-temperature aged ginseng water slowly cooled to room temperature and called low-temperature aged ginseng water for 8 hours.

Using the electric rice cooker, select brown rice from the menu and cook brown rice, then bake it at 200℃ for 5 minutes and 30 seconds using a commercial nurungji machine (Focus' brand name 'Nurungji Cook'). Nurungji of about 7cm x 12cm x 0.5cm was prepared.

Example 2:

Nurungji was prepared by the same method and procedure as in Example 1, except that 30 g of ae leaf was added in addition to 350 g of ginseng root and aged at a low temperature.

Example 3:

In the production of nurungji of about 7cm x 12cm x 0.5cm in size by baking at 200℃ for 5 minutes and 30 seconds using a commercial nurungji machine (Focus' brand name 'Nurungji Cook'), ginseng to brown rice placed on a lower heating plate Nurungji was prepared according to the same method and procedure as in Example 2, except that two roots were placed on it and baked by pressing the upper heating plate.

Example 4:

In manufacturing nurungji using a commercial nurungji machine (Focus' brand name 'Nurungji Cook'), mix 2g of sugar and 3g of butter with brown rice placed on a lower heating plate, then close the upper heating plate and pressurize and bake except was prepared nurungji by the same method and procedure as in Example 2.

Example 5:

After drying the nurungji prepared in Example 2 to a moisture content of 4%, crash it to an average diameter of 3 to 5 mm, spray one time with low-temperature aged ginseng water, and then bake again at 200° C. for 1 minute and 30 seconds about 7 cm x Nurungji having a size of 12 cm x 0.5 cm was prepared.

Comparative Example 1:

Put 5 kg of brown rice in water, soak it for 8 hours, put the soaked brown rice in the electric rice cooker, put 5 ginseng slices on top, select brown rice from the menu and cook to cook brown rice, then remove the ginseng slices and cook only brown rice. Nurungji of about 7cm x 12cm x 0.5cm in size was prepared by baking at 200°C for 5 minutes and 30 seconds with a commercial nurungji machine (trade name of Focus Co., Ltd. 'Nurungji Cook').

Comparative Example 2:

To 350 g of cleaned ginseng roots, 16 liters of mineral water was placed in an electric hot water maker equipped with a temperature control device, heated at 100° C. for 4 hours, and then slowly cooled to room temperature to obtain ginseng water.

5 kg of brown rice was soaked in water for 2 hours.

After adding the above-mentioned ginseng water to the soaked brown rice, using an electric rice cooker, selecting and cooking brown rice from the menu, and cooking brown rice, nurungji was prepared by the same procedure and method as in Example 1.

Test example: sensory test

Blind the nurungji of Examples 1 to 5 and the nurungji of Comparative Examples 1 and 2 to 30 tasters from the age group in their 20s to 60s (6 people randomly selected for each age group: however, the tasters are non-smokers) Panel tested.

As a control, in Example 1, brown rice nurungji without ginseng was used.

The test items and test results for the flavor of Nurungji are shown in Table 1 below, with ◎ when 24 people are judged good, ○ when 18 people are judged good, and △, 6 when 12 people are judged good. When phosphorus or less was judged to be good, it was marked with x.

Sensory test results for flavor evaluation item taste texture flavor overall flavor Example 1 ○ ○ ○ ○ Example 2 ○ ○ ◎ ○ Example 3 ○ ○ ◎ ◎ Example 4 △ ○ △ △ Example 5 ○ ◎ ○ ◎ Comparative Example 1 ○ ○ △ △ Comparative Example 2 ○ ○ △ △ contrast ○ ○ △ ○

From the results of Table 1 above, the ginseng brown rice nurungji of Examples 1 to 3 and 5 according to the present invention showed a good overall flavor with the ginseng flavor as a whole, whereas the nurungji of Comparative Examples 1 and 2 had sufficient ginseng flavor. It was found that the flavor did not penetrate and thus did not exhibit a sufficiently satisfactory level of flavor as a whole.

On the other hand, ginseng brown rice nurungji with added sugar and butter of Example 4 had a high preference in the 20s and 30s groups, but the preference was inferior in the 40s and 60s groups, resulting in markedly divergent preferences.

Ginseng brown rice fermented rice according to the manufacturing method of ginseng brown rice fermented rice of the present invention is excellent as a snack to enjoy when enjoying leisure sports activities including mountain climbing, watching sports, movies, plays, etc. due to its high portability and storability (storability) inherent in fermented ginseng brown rice fermented rice. In particular, as it possesses the health function of 'ginseng', it is popular with both Koreans and foreign tourists regardless of gender and age, so it is expected to retain product competitiveness when exporting through overseas market development.

As mentioned above, although the present invention has been described in detail, this is only for illustrating the present invention and not for limiting the present invention, and various changes and modifications are possible without departing from the spirit and scope of the present invention by those skilled in the art. and this is also within the scope of the present invention.

Claims (3)

A method for producing ginseng brown rice nurungji comprising the steps of:
(A) a low-temperature aging step of ginseng water in which 40-50 parts by weight of medicinal water is added to 1 part by weight of washed ginseng or ginseng root and maintained at 80-85° C. for 8-10 hours;
(B) after slowly cooling the low-temperature aged ginseng water to room temperature, a soaking step of immersing brown rice in the ginseng water for 8 to 10 hours;
(C) a cooking step of taking out the soaked brown rice and pouring water to cook brown rice;
(D) a nurungji manufacturing step of making cooked brown rice into nurungji by baking both sides of the cooked brown rice at 180~230℃ for 3~8 minutes using a nurungji maker;
(E) After drying the prepared nurungji to a moisture content of 3 to 5%, crash it to an average diameter of 3 to 5 mm, and then spray the above-mentioned ginseng water aged at a low temperature to gelatinize the surface of the crashed nurungji, and then A post-processing step of processing ginseng brown rice nurungji loosely bound into small particles by heating it at 180~230℃ for 1-3 minutes using a nurungji maker. The ginseng brown rice according to claim 1, wherein, in the low-temperature aging step (A) of ginseng water, 0.05 to 0.1 parts by weight of aeop is further included with respect to 1 part by weight of ginseng root and maintained at 80 to 85°C for 8 to 10 hours. How to make nurungji. The method according to claim 1 or 2, wherein the ginseng or ginseng fine root sliced in the above-described manufacturing step (D) of nurungji is placed as nurungji to make nurungji.