KR102450939B1 - Manufacturing method for producing the scorched rice using extract of aronia and Eriobotrya japonica Seed―Containing - Google Patents

Abstract

The present invention relates to a method for preparing brown rice nurungji containing aronia and loquat extracts, the procedure of which is to wash white rice, refrigerate the washed rice at 0 to 4° C. Remove and roast with salt in a heater to prepare roasted rice, wash brown rice, add vinegar, immerse in water for 1 hour, refrigerate at 0 ~ 4℃ for 12 to 24 hours, ripen, drain and prepare white and brown rice preparation process; After mixing 40% by weight of washed brown rice and 60% by weight of roasted white rice with water infused with Sanghwang mushroom, put it in a steamer and cook. a cooking process to form a; a mixing process of mixing aronia and loquat fermented broth with godubap mixed with brown rice and white rice provided through the cooking process; And olive oil is applied in the molding machine, Godubap mixed with aronia and loquat fermented liquid provided in the mixing process is injected, and the inside temperature of the molding machine is pressed at 120 ~ 200℃ to shape the nurungji, and then take out the molded nurungji and heat it to 30℃ - 50℃ After 5 hours of hot air drying, a molding process of vacuum packaging at low temperature sterilization is included.
Accordingly, the washed brown rice is impregnated with water and vinegar to remove the odor of brown rice generated during the germination process. It can be of great help to health by adding the nutrients of Sanghwang mushroom to make it effective and nutritious as a healthy food for the elderly.

Description

The manufacturing method of brown rice nurungji containing aronia and loquat extracts {Manufacturing method for producing the scorched rice using extract of aronia and Eriobotrya japonica Seed-Containing}

The present invention relates to a method for manufacturing brown rice nurungji containing aronia and loquat extracts, and more particularly, a mixture of fermented loquat fruit and aronia fermented broth is mixed with white rice and brown rice godubap cooked with water infused with Sanghwang mushroom, and then through a molding machine. It relates to a method for producing nurungji from brown rice that is effective for health by ingesting the active ingredients of aronia and loquat by manufacturing nurungji.

In addition, the present invention removes the odor of brown rice generated during germination by impregnating washed brown rice with water and vinegar, thereby enhancing the texture of nurungji while maintaining the nutritional components of brown rice as it is, and providing the soft taste of white and brown rice. It relates to a manufacturing method of brown rice nurungji containing aronia and loquat extracts that can make people feel and can ingest the nutritional components of Sanghwang mushroom, which can help people of all ages and genders.

In general, scorched rice refers to something that is produced by sticking a part of rice to the bottom of the pot when cooking. It was created by sticking things together. In general, nurungji is also called nurungji. Nurungji is not as abundant as it is today, but it has been the most sought-after snack since a long time ago, when rice was cooked in a conventional pot.

These nurungji can be said to be very nutritious food as they not only have a savory taste and smell, but also fill the stomach due to various substances such as glucose, which are produced when carbohydrates and protein amino acids in rice are pressed into nurungji.

Nurungji is a dish made from sticking rice grains on the bottom of the cauldron when cooked in a cauldron, and either dried or eaten as it is. Such nurungji is also called scorched rice, and it is eaten as a snack or boiled again by pouring water as a substitute for rice.

However, at present, when we cook rice as in the past, we do not use a cauldron or a conventional rice cooker manufactured through casting, but instead use an electric rice cooker or other pressure cooker to cook rice, which does not produce nurungji. It was not easy to access nurungji, so if you wanted to eat nurungji, you had to press rice to make nurungji, which made it inconvenient. In addition, the number of people looking for nurungji has decreased, and it has been difficult to satisfy the tastes of those who are accustomed to eating sweets, bread, and other snacks distributed in the market with the existing nurungji.

Therefore, as an effort to protect the health of children exposed to snacks or sweets containing chemical additives or office workers living in busy daily life, or to provide high-quality nurungji through our own food with excellent taste and taste, instantaneous Nurungji is being demanded as a new breakfast substitute.

On the other hand, nurungji, which is generally prepared for instant use, is prepared by heating and baking rice prepared by a conventional manufacturing method, then crushing the nurungji into an easy-to-eat size, vacuum-packing a certain amount of nurungji in a packaging pack, and then putting it in a disposable container to complete it. will do These instant noodles for instant noodles can be eaten by opening the package, putting them in a disposable container, and then adding boiling water to cook them. However, the instant noodles for instant noodles are preferred only by those who like the savory taste of middle-aged and elderly people, but are not enjoyed by children or young people.

Recently, confectionery in the shape of nurungji has been released by following the memory of nurungji, and a nurungji manufacturing apparatus has been developed and commercialized to manufacture nurungji by forcibly sticking the rice by pressurizing a certain amount of rice for a predetermined time.

In addition, Nurungji is made of grains such as rice, so it can be used as a meal substitute when boiled with water. The scope of use is expanding.

Currently, a separate Nurungji manufacturing plant manufactures and supplies Nurungji or its processed products. Existing Nurungji sold by some companies is mostly manual manufacturing method. It is mainly cooked and molded into a certain shape and then baked in an oven depending on how it is made. However, when manufactured and sold in this way, the nurungji has a very hard texture, which makes it very inconvenient to eat, and has a disadvantage in that it cannot take the shape of the nurungji as it is.

On the other hand, brown rice is in the form of whole grains, with rice husks removed, and consists of rice bran including pericarp, seed coat and aleurone layer, embryo and endosperm. In comparison, it is rich in nutrients such as protein, vitamins, minerals, and dietary fiber, and contains a large amount of mineral nutrients such as various enzymes and minerals, including vegetable fiber, to increase resistance to disease and prevent oxidation of blood to prevent aging. And it is a known fact that it is a useful food for strengthening intestinal function.

Brown rice contains abundant physiologically active substances such as gamma-oryzanol, octacosanol, β-sitosterol, GABA (γ-aminobutyric acid), tocopherol, and tocotrienol. , These physiologically active substances have been reported to have the effects of lowering blood sugar, suppressing rise in blood pressure, lowering cholesterol, and having anticancer properties.

In particular, germinated brown rice has about four times more dietary fiber than white rice, and at the same time has a lot of amino acids and B vitamins by germination, and it has a lot of beneficial properties for the human body, such as being effective in constipation.

Germinated brown rice has a softer tissue than conventional brown rice, so texture and sensory improvement, as well as dietary fiber, ferulic acid, tocotrienols, magnesium, zinc, gamma-oryzanol, and plants It is known that health functional substances are activated or increased due to the activation of various nutritional functional ingredients and enzymes such as sterol (β-sitosterol) and GABA (γ-aminobutyric acid).

Compared to normal brown rice, it is evaluated as a functional food because it has excellent digestion and absorption and contains a large amount of nutrients such as Υ-aminobutyric acid and ferulic acid.

Since the existing commercially available nurungji is mainly manufactured using white rice, there is a problem of monotonous taste and nutrition, so it is necessary to develop nurungji with high nutritional value, functionality and preference compared to the existing nurungji. Due to the nature of brown rice, the nurungji is easily broken and inconvenient to store or eat, and due to the disgusting smell generated during the process of germinating brown rice, when nurungji is made using germinated brown rice, the disgusting smell is still left in the nurungji, the texture is not good, and the grains of brown rice are hard. It is not easy to eat, so it is not suitable for general adults as well as children and patients.

Accordingly, the present applicant relates to a method for preparing nurungji using aronia and fermented fermented berries so that effective ingredients for inflammation and antibacterial efficacy are contained in manufacturing nurungji effective for taste and health by containing brown rice and natural ingredients I would like to suggest

[Related technical literature]

1. Method for preparing of the crust of overcooked rice (Patent Registration No. 10-1043452)

2. Method for producing the scorched rice (Patent Registration No. 10-1043452)

3. Manufacturing method for healthy nurungji (Patent Registration No. 10-2099765)

The present invention has been devised to solve the above problems, and its purpose is to remove the odor of brown rice generated during germination by impregnating washed brown rice with water and vinegar while maintaining the nutritional components of brown rice as it is. Provides a method for making brown rice noodles containing aronia and loquat extracts that can improve the texture of nurungji, feel the soft taste of white and brown rice, and can help people of all ages by ingesting the nutritional components of Sanghwang mushroom is doing

In addition, the present invention mixes a mixture of fermented loquat fermented liquid and aronia fermented broth with white and brown rice godubap cooked with Sanghwang mushroom water to produce nurungji through a molding machine, thereby providing healthy nurungji that can ingest the active ingredients of aronia and loquats. It is to provide a method for preparing brown rice nurungji containing the provided aronia and loquat extracts.

However, the objects of the present invention are not limited to the above-mentioned objects, and other objects not mentioned will be clearly understood by those skilled in the art from the following description.

In order to achieve the above object, the method for preparing brown rice nurungji containing aronia and loquat extract according to an embodiment of the present invention includes washing white rice and refrigerated storage of the washed rice at 0 ~ 4 ℃ for 12 to 24 hours. After that, wash it a second time to remove the water and roast it with salt in a heater to prepare the roasted rice, wash the brown rice, add vinegar, soak it in water for 1 hour, and then refrigerate it for 12 to 24 hours at 0 ~ 4 ℃ to ripen and white and brown rice preparation process to prepare by removing water; After mixing 40% by weight of washed brown rice and 60% by weight of roasted white rice with water infused with Sanghwang mushroom, put it in a steamer and cook. a cooking process to form a; a mixing process of mixing aronia and loquat fermented broth with godubap mixed with brown rice and white rice provided through the cooking process; And olive oil is applied in the molding machine, Godubap mixed with aronia and loquat fermented liquid provided in the mixing process is injected, and the inside temperature of the molding machine is pressed at 120 ~ 200℃ to form nurungji, and then take out the molded nurungji and heat it to 30℃ - 50℃ After 5 hours of hot air drying, a molding process of vacuum sterilizing and packaging at a low temperature; characterized in that it is configured to include.

At this time, in the method for preparing brown rice nurungji containing aronia and loquat extract according to the present invention, the brown rice is washed three times in the white rice and brown rice preparation process, and vinegar is additionally immersed in the washed brown rice to remove the odor generated in the brown rice, Secondary washing of aged brown rice in refrigeration to remove moisture through a fine wire mesh, immersion in purified water in the cooking process and boiling for 1 to 2 hours at 100 ° C. It is mixed with washed brown rice and roasted white rice and cooked using a steamer or electric rice cooker so as not to generate nurungji when cooking. Apply olive oil evenly to the bottom surface of the heating plate of the Nurungji molding machine, spread a certain amount of Godubap mixed with aronia and loquat fermented broth, and heat and press at a temperature inside the molding machine at 120 ~ 200℃ for 4 ~ 7 minutes to obtain a thickness of 2 ~ 5 mm. Create a first nurungji layer with a thickness, spray water on the bonding surface of the first nurungji layer, and laminate two heat-pressed primary nurungji layers to increase the thickness by pressing at 150 ~ 200℃ for 5 ~ 7 minutes. It is characterized in that it is heated to form 3 ~ 6 mm to form nurungji.

In addition, the aronia fermented broth of the method for producing brown rice nurungji containing aronia and loquat extract according to the present invention is mixed with 57.42 wt% of crushed aronia after removing the water and 42.52 wt% of sugar, stirred until the sugar is dissolved, and then sea salt After mixing 0.06% by weight and mixing the mixture evenly, put the mixture in a sterilized glass bottle and ferment it for 3 months, put only the undiluted solution of aronia first fermented in a container, and further mature for 3 to 6 months. The loquat fermented broth is prepared by washing the loquat fruit, removing the seeds and pre-treating the loquat fruit, crushing and squeezing the rind and pulp together, and mixing the extracted loquat fruit and sugar in a ratio of 60:40% by weight and 50 ~ After 60 days of storage, aging and primary fermentation, the solids of the loquat fruit are removed from the fermented fermented broth to provide a fermentation broth, and the primary fermented loquat fruit from which the solids are removed is stored at 10°C to 20°C for 30 to 40 days. It is characterized in that it is provided by aging and secondary fermentation.

The method for preparing brown rice nurungji containing aronia and loquat extracts according to the present invention removes the smell of brown rice generated during germination by impregnating washed brown rice with water and vinegar, and roasting washed white rice with water infused with Sanghwang mushroom. By mixing fermented loquat fruit and aronia fermented broth with godubap of white and brown rice prepared by cooking and manufacturing nurungji through a molding machine, the active ingredients of aronia and loquat and nutritious ingredients of Sanghwang mushroom are ingested together, and brown rice nurungji that is effective for health to provide.

In addition, the method for producing brown rice nurungji containing aronia and loquat extract according to the present invention mixes a mixture of fermented loquat fruit and aronia fermented broth with white rice and brown rice godubap cooked with Sanghwang mushroom water to produce nurungji through a molding machine. Contained in large amounts in ronia, it can prevent cancer and cardiovascular diseases, inhibit aging, and provide nurungji effective for health.

In addition, the method for manufacturing brown rice nurungji containing aronia and loquat extract according to the present invention removes the odor of brown rice generated during germination by impregnating washed brown rice with water and vinegar, thereby maintaining the nutritional components of brown rice as it is. While increasing the texture of the nurungji, it makes you feel the soft taste of white and brown rice, and by adding the nutrition of the Sangha mushroom, it is an effective and nutritious food for the elderly, which can be of great help to health.

In addition, the brown rice nurungji manufacturing method containing aronia and loquat extract according to the present invention can be enjoyed conveniently according to the tastes and preferences of consumers in response to the health-oriented consumer demand in the era of well-being, and is familiar to the younger generation. It can be accessed as a healthy food by providing high-quality nurungji that can be eaten by anyone of any age or gender as a snack or meal replacement.

1 is a flowchart showing a manufacturing process of soybean paste containing an aronia enzyme according to the present invention.

Hereinafter, a preferred embodiment of the present invention will be described in detail based on the accompanying drawings.

Brown rice nurungji containing aronia and bipa fruit extract of the present invention is impregnated with water and vinegar to remove the odor of brown rice generated in the germination process, and the washed white rice is roasted and cooked with water infused with Sanghwang mushroom. By mixing fermented loquat fruit and aronia fermented broth with Godubap of white and brown rice, and making nurungji through a molding machine, the active ingredients of aronia and loquat and nutritious ingredients of Sanghwang mushroom are ingested together, and brown rice nurungji effective for health is provided. .

In the present invention, “polished rice” refers to rice that has been polished for more than 12 minutes, “brown rice” refers to rice that has been polished for 7 to 8 minutes after removing the husk from the bottom, and “roasted rice” refers to white rice After immersing in water for 1 hour, draining the water, and roasting with salt in a rotor, refers to a state where the moisture content is less than 5% by weight.

In the present invention, “dried nurungji” refers to nurungji with a moisture content of less than 9% by weight, after washing white rice with water and immersing it for 1 hour to prepare rice with a moisture content of 63% by weight in a cooking machine, and then putting it into a nurungji molding machine.

The present invention is to provide nurungji that can satisfy consumers' preferences by improving nutrition and sensuality by adding functional ingredients to nurungji used as traditional snack food. Accordingly, aronia and loquat extract according to the present invention Looking at the aronia and loquat used for the production of brown rice nurungji contained therein, first, aronia is a shrub of the genus Rosaceae, and is mainly distributed in the wetlands of eastern North America. It is mainly cultivated for ornamental purposes or for food production. The fruit has a sour taste and is used in various foods such as jam, syrup, juice, and wine. It is known as one of the superfoods because it is rich in antioxidants such as polyphenols.

Aronia is a general term for shrubs and fruits belonging to the genus Aronia, Rosaceae, Rosaceae, dicotyledonous plants. It is the species with the highest anthocyanin content among berries.

Aronia is a species with the highest anthocyanin content among berries such as elderberry, raspberry, and blueberry. According to the US Department of Agriculture's 'Anthocyanin Amount Comparison Study Results for Different Berries', aronia contains 1480mg of anthocyanin per 100g. This is higher than 92mg per 100g of raspberry and 386mg per 100g of blueberry. Due to its high content of anthocyanin, it has excellent antioxidant activity and excellent anticancer effect. etc. are effective.

In addition, aronia contains anthocyanin, which is a powerful anticancer substance that suppresses free radicals in the body and has anti-inflammatory and anticancer action. It helps a lot in prevention, and also, anthocyanins remove free radicals, which are skin aging substances, and supply vegetable essential oils.

In addition, it acts as an antioxidant in collagen and lipid layer, promotes insulin production, lowers glycated lipid protein, a substance that induces diabetic complications, is good for diabetes, and is good for dementia by removing hemotoxins that damage brain nerve cells, and anthocyanins It is a pigment from the flavonoid family. This flavonoid-based pigment prevents cholesterol from accumulating in blood vessels and lowers cholesterol levels, helping to prevent cardiovascular disease and stroke.

Also, the loquat (Eriobotrya japonica) is an evergreen medium arboreous tree of the Rosaceae family of the Rosaceae family. The leaves are dark green with shallow serrations, the length is about 20cm, and the width is 10cm and has a short petiole. Fruits are cluster-shaped, round or large honey egg-shaped, covered with fluff, have mature calyxes, and ripen yellow in early summer. The weight of the ripe fruit is 10g for the native variety and 50g for the improved variety. Also, the fruit has 2 threads, and there are 1-2 large seeds in each thread. The outer surface of the seed is dark brown and glossy, and there are fleshy white cotyledons inside.

Loquat (Eriobotrya japonica) is an evergreen fruit tree belonging to Rosaceae, a warm-season evergreen small tree, and is cultivated mainly in the southern regions of Korea. The branch of the loquat is thick and dense with light yellowish brown hairs along with the back of the leaf. The leaves of the loquat are alternate phyllotaxis and have a broad lancet shape that appears to be upside down, and there are tooth-shaped teeth on the edge. The fruit of the loquat is harvested from June to July, mainly in late June, and has a spherical or oval appearance, yellowish-brown in appearance, and has been used as food since ancient times because it is juicy and soft.

In addition, the fruit of loquat contains 90.26% water, 67.30% carbohydrate, 2.15% fiber, 71.31% reducing sugar, and 3.24% pentosan. , along with calcium, cryptoxanthin, beta-carotene, and other pigments and glucose, fructose, malic acid, etc.

Loquat fruit has the effect of quenching thirst and lowering the qi, so it is good for the stomach, lungs, and liver.

The method for preparing brown rice nurungji containing aronia and loquat extract according to the present invention is largely prepared through white and brown rice preparation processes, cooking processes, mixing processes and molding processes, as shown in FIG. 1 .

1. White and brown rice preparation process

(1) Wash white rice 3 times and immerse it to remove starch and other impurities on the surface of the rice grains, and refrigerate the washed rice at 0 ~ 4℃ for 12 to 24 hours to ripen.

At this time, the water is added in the same weight as the washed rice and immersed at a temperature of 15 to 30° C. for 10 to 30 minutes to perform a so-called process.

Thereafter, the refrigerated rice is washed a second time, put in a fine wire mesh to remove moisture, and then the washed white rice in a heater is roasted with salt to prepare roasted rice having a moisture content of less than 5% by weight. The roasting treatment is preferably performed at 130 to 145° C. for 15 to 30 minutes.

(2) Wash brown rice 3 times and immerse in water with vinegar added for 1 hour, then refrigerate the washed brown rice at 0 ~ 4°C for 12 to 24 hours to ripen.

Thereafter, the refrigerated brown rice is washed a second time, put in a fine wire net, and drained to prepare.

At this time, by adding vinegar to the washed brown rice and immersing it, the odor generated in the brown rice is removed and the nutritional components of the brown rice are maintained as it is, while the texture of the prepared nurungji is improved, and a soft taste is provided.

2. Cooking process

40% by weight of washed brown rice and 60% by weight of baked white rice are mixed, put in a steamer, and cooked, and the cooked rice is immersed in cold water at 1 ~ 3℃ to remove stickiness of the rice.

The water used in the cooking process is water that has been brewed with Sanghwang mushroom.

The present invention does not use nurungji generated during cooking, but makes nurungji with rice that is impregnated in cold water after cooking to remove stickiness. build a

In addition, when cooking is completed, the rice is spread thinly and used after cooling. Unlike general cooking, soaked brown rice and roasted rice (white rice) are steamed to make Godubap, and then Godubap is used.

On the other hand, mixed with the washed brown rice and baked white rice, water infused with Sanghwang mushroom is used to cook godubap. After boiling for 1 to 2 hours, cool and refrigerate before use.

The Phellinus linteus used in the present invention belongs to the genus Hymenochaetaceae, and is a perennial mushroom that grows attached to old trees such as mulberry trees and has dark yellow color and is found in alpine regions. It is a very rare perennial mushroom that grows naturally on old trees such as mulberry, oak, chestnut, and oak, and belongs to the genus Phellinus. It is called Sanghwang (桑黃) mushroom because it has a dark yellow color.

The Sanghwang mushroom contains nutrients such as potassium, calcium, magnesium, vitamins B2, B3, C, fiber and amino acids, and contains a large amount of polysaccharide called beta-glucan, which is excellent for strengthening the immune function in the human body. Beta-glucan is known to be effective against viruses, bacteria, fungi, parasites, anticancer action, anti-sulfuric acid, and free radicals by improving immune function.

Beta-glucan, which is contained in large amounts in Sanghwang mushroom, activates many cells that affect immune functions, such as immune cells, and provides the power to defeat cancer by attacking or inhibiting the proliferation of cancer cells in our body. Even in healthy people, intake of beta-glucan is beneficial as a preventative measure.

Sanghwang mushroom is well known for enhancing anti-cancer effects and lightening side effects by combining it with anti-cancer drugs, and for relieving symptoms peculiar to cancer such as pain, loss of appetite, weight loss, and fatigue.

3. Mixing process

Aronia and loquat fermented broth are mixed with godubap mixed with brown rice and white rice provided through the cooking process.

More specifically, 3 to 10 parts by weight of aronia and loquat fermented broth are prepared and mixed with respect to 100 parts by weight of godubap in which brown rice and white rice are mixed to prepare materials for producing nurungji.

4. Forming process

Olive oil is coated in the nurungji molding machine, cooked, and the rice mixed with aronia and loquat fermented liquid is injected into the nurungji molding machine.

Meanwhile, in the upper and lower parts of the Nurungji molding machine, the burner is heated to 70-90°C for up to 5 minutes, heated to 90°C-120°C for 10 minutes, and gradually heated to 120°C-150°C for 15 minutes in 3 steps. Make sure the whole is heated evenly.

Thereafter, the baked nurungji by the nurungji molding machine is taken out and dried with hot air at 30°C - 50°C for 5 hours, and then vacuum-packed with low-temperature sterilization.

More specifically, in the forming process, olive oil is evenly applied to the bottom surface of the heating plate of the nurungji molding machine, a certain amount of rice mixed with aronia and loquat fermented liquid is evenly spread, and then heated and compressed at an internal temperature of 120 to 200° C. for 4 to 7 minutes. A first nurungji layer is created with a thickness of 2 to 5 mm, and water is sprayed on the bonding surface of the first nurungji layer to laminate two first nurungji layers heated and compressed to bond and laminate at 150 to 200 ° C. Press and heat for 7 minutes to form a thickness of 3 to 6 mm to finish the nurungji molding.

On the other hand, by stacking and compressing nurungji in two, it is possible to prevent cracking of nurungji by impact, and by spraying water during lamination, the physical force applied during lamination and compression of each nurungji layer can be dispersed or relieved. It can alleviate the breakage of the finished Nurungji by impact.

In addition, as a feature of the present invention, fermented aronia and loquat are added to godubap cooked with brown rice and white rice, and the mixing process is performed to improve the color and texture of nurungji and provide nurungji effective for health. Hereinafter, fermented aronia and loquat The fermentation broth manufacturing process will be described in detail.

1. Preparation of aronia fermented broth

(1) Material preparation stage

Remove the faucet and prepare 10 kg of dried aronia, 8 kg of sugar, and 60 g of sea salt.

(2) material mixing step

After removing the water, mix 42.52 wt% of sugar with 57.42 wt% of mashed aronia, stir until sugar is dissolved, mix 0.06 wt% of sea salt and mix evenly, put the mixture in a sterilized glass bottle, and ferment for 3 months Then, only the first fermented aronia undiluted solution is put in a container and aged for a further 3 to 6 months, and used as the raw material undiluted solution when manufacturing brown rice nurungji.

At this time, the sea salt contains various minerals, microorganisms, and enzymes to help aronia fermentation.

2. Preparation of fermented loquat fruit

The loquat fruit is washed, the seeds are removed, and the loquat fruit is pretreated, and the rind and the pulp are crushed and juiced together. After mixing the juiced loquat fruit and sugar in a ratio of 60: 40 wt%, storing, aging, and primary fermentation for 50 to 60 days, the solids of the loquat fruit are removed from the fermented fermented broth to prepare a fermented broth and solid matter The removed loquat fruit primary fermentation broth is aged at 10° C. to 20° C. for 30 to 40 days and second fermentation is performed to prepare a fermentation broth.

That is, the loquat fruit has a thin skin and produces a lot of juice, so the peel and the pulp from which the seeds have been removed are used together during the primary fermentation, and the solids of the fruit are removed from the fermented fermented broth and then fermented for secondary use.

3. Aronia and Loquat Fruit Fermented Mixture

Based on the total 100 weight of the fermented aronia fermented liquid and the fermented loquat fruit, 35 to 45% by weight of the fermented aronia and 55 to 65% by weight of the fermented loquat from the loquat are respectively mixed to make brown rice nurungji. use.

The present invention above is not limited by the above-described embodiments, and various modifications and changes may be made by those skilled in the art, which are also included in the spirit and scope of the invention, which is not defined in the appended claims. .

Claims (3)

After washing the polished rice, refrigerate the washed rice at 0 ~ 4℃ for 12 to 24 hours to ripen it, wash it a second time to remove the water, and prepare the roasted rice by roasting it with salt in a heater, washing brown rice and adding vinegar White rice and brown rice preparation process in which additionally immersed in water for 1 hour, then refrigerated at 0 ~ 4°C for 12 to 24 hours, matured, and dried;
Prepare godubap by mixing 40% by weight of brown rice and 60% by weight of roasted white rice with water infused with Sanghwang mushroom, putting it in a steamer, and then immersing the cooked rice in cold water at 1 ~ 3℃ to remove the stickiness of the rice. forming a cooking process;
a mixing process of mixing aronia and loquat fermented broth with godubap mixed with brown rice and white rice provided through the cooking process; and
Apply olive oil in the molding machine, pour godubap mixed with aronia and loquat fermented liquid provided in the mixing process, press at the inside temperature of the molding machine at 120 ~ 200℃ to shape nurungji. A method for preparing brown rice nurungji containing aronia and loquat extract, characterized in that it comprises; a molding process of vacuum-packing the pasteurized after time hot air drying.
The method of claim 1,
In the white rice and brown rice preparation process, the brown rice is washed three times, and vinegar is added to the washed brown rice to remove the odor generated in the brown rice, and the aged brown rice is secondarily washed by refrigeration to remove moisture through a fine wire mesh, and ,
In the cooking process, the Sanghwang mushroom is immersed in purified water and boiled for 1 to 2 hours at a temperature of 100℃, then cooled and refrigerated, mixed with washed brown rice and roasted white rice to prevent scorching rice in a steamer or electric cooker. After cooking using a rice cooker, it is impregnated with cold water at 1 ~ 3℃ to remove stickiness, and
In the above forming process, evenly apply olive oil to the bottom surface of the heating plate of the nurungji molding machine, spread a certain amount of godubap mixed with aronia and loquat fermented broth, and heat and press at a temperature inside the molding machine at 120 ~ 200℃ for 4 ~ 7 minutes. The first nurungji layer is created with a thickness of 5 mm, and water is sprayed on the bonding surface of the first nurungji layer, and two primary nurungji layers are laminated and pressed at 150 ~ 200℃ for 5 ~ 7 minutes after bonding. A method for producing nurungji containing aronia and loquat extract, characterized in that the nurungji is formed by heating to form a thickness of 3 to 6 mm.
The method of claim 1,
After the fermented aronia is drained, mix 42.52% by weight of sugar with 57.42% by weight of mashed aronia, stir until the sugar dissolves, mix 0.06% by weight of sea salt, mix evenly, and put the mixture in a sterilized glass bottle 3 It is first fermented for a month, and only the undiluted solution of the first fermented aronia is placed in a container and is prepared by second aging for another 3 to 6 months.
The loquat fermented broth washes the loquat fruit, removes the seeds, pre-treats the loquat fruit, crushes the rind and the pulp together, and mixes the juiced loquat fruit and sugar in a weight ratio of 60:40 and 50 to 60 After storage, aging and primary fermentation, the fermented broth is prepared by removing the solids of the loquat fruit from the fermented fermented broth, and the primary fermentation broth of the loquat fruit from which the solids have been removed is aged at 10° C. to 20° C. for 30 to 40 days. and brown rice nurungji containing aronia and loquat extract, characterized in that it is prepared by secondary fermentation.

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