KR102474621B1 - Method for producing scorched rice using mineral water - Google Patents

Abstract

The present invention relates to a method for manufacturing scorched rice and scorched rice manufactured by a method. The method comprises: (1) a step of manufacturing a mate mixture by mixing mate, fingerroot, a balsam apple, and a licorice root; (2) a step of manufacturing an extract by adding water to the mate mixture manufactured in the (1) step, and extracting and filtering the same; (3) a step of adding a pumpkin seed, a sunflower seed, and camut to the mineral water and soaking the same; (4) a step of additionally adding sprouting-rice, a sweetener, salt, and the extract manufactured in the (2) step to the mineral water of the (3) step in which the pumpkin seed, the sunflower seed, and the camut are soaked, and steaming the same in an electric rice cooker to manufacture rice; and (5) a step of molding, baking, and cooling the rice manufactured in the (4) step. The present invention can enhance a delicate flavor of the scorched rice.

Description

Method for producing scorched rice using mineral water {Method for producing scorched rice using mineral water}

The present invention relates to a method for producing nurungji, characterized in that it is prepared using mate, finger root, bitter gourd, licorice, mineral water, etc., and nurungji prepared by the method.

Nurungji was one of the most sought-after snacks in the days when there were not so many snacks, breads, and other snacks like today. Nurungji has a savory and light taste, making it popular with Koreans who eat rice as a staple food. It is known as the most suitable healthy food for a meal replacement.

Existing commercially available Nurungji is mainly produced using white rice, so there is a problem of monotonous taste and nutrition, and it is necessary to develop Nurungji with higher nutritional value, functionality and preference compared to the existing Nurungji.

Rice bran is the remainder of brown rice except for white rice, along with rice bran, and is generated as a by-product in the process of polishing brown rice into white rice. Rice germ is only 8% of the weight of brown rice, but it is a highly nutritious substance that contains 95% of the nutrients of rice. Rice sprouts are rich in fat, protein, essential fatty acids, amino acids, vitamins, dietary fiber, oryzanol, phytosterol, and trace elements that lower blood cholesterol. Rice buds are known to have the effect of overcoming cancer and preventing and treating high blood pressure, diabetes, hypercholesterolemia, heart disease, aging, obesity, and allergies by improving the constitution and restoring the balance of the body. In particular, rice bran contains various enzymes that can completely decompose white rice, so you must consume the bran part together to completely decompose and absorb the white rice. Modern people's diet discards the bran part and consumes only white rice, resulting in obesity, constipation, diabetes, and high blood pressure. Diseases such as heart disease, heart disease, and the like continue to increase, and recently, such diseases as childhood obesity and childhood diabetes occur even in children.

Mate is a tea beverage mainly consumed in Argentina, Uruguay, Paraguay and southern Brazil, and is prepared from the leaves of the perennial tree Yerba Mate ( IILex paraguarensis ). Maté tea is known to have a large amount of useful ingredients such as saponin, along with high polyphenol content and high mineral concentration, and is widely consumed worldwide. In addition, mate tea is known to have high antioxidant capacity and anti-obesity effect by lowering cholesterol, and continuous research has been conducted on other effects. Maté tea has been recognized as a safe food by the US Food and Drug Administration (FDA) and is a safe food listed on GRAS (Generally Recognized As Safe) that does not require separate toxicity testing or stability testing.

Korean Patent Publication No. 2022-0078813 discloses a method for producing functional rice scorched rice, and Korean Patent Registration No. 1759147 discloses a method for manufacturing hydrangea scorched rice. different from the method

The present invention was derived from the above needs, and the present inventors optimized the manufacturing conditions such as selection of sub-materials, mixing ratio, and rice production to produce high-quality Nurungji using mineral water and various functional materials. The purpose is to provide a method for producing scorched rice with improved nutritional value and functionality as well as enhanced palatability.

In order to solve the above problems, the present invention comprises the steps of (1) preparing a mate mixture by mixing mate, finger root, bitter gourd and licorice; (2) preparing an extract by adding water to the mate mixture prepared in step (1), extracting, and filtering; (3) adding and soaking pumpkin seeds, sunflower seeds and kamut in mineral water; (4) Add rice bran, sweetener and salt and the extract prepared in step (2) to the mineral water soaked in pumpkin seeds, sunflower seeds and kamut in step (3), and then increase the temperature with an electric rice cooker. Preparing rice; and (5) forming and baking the rice prepared in step (4) and then cooling it.

In addition, the present invention provides nurungji prepared by the above method.

Existing scorched rice has a problem of monotonous taste and nutrition because it is manufactured using only white rice, but the scorched rice of the present invention uses various ingredients such as rice bran, mineral water, mate tea, and sunflower seeds to create a savory taste as the ingredients are well harmonized. It can be improved to provide more preferred nurungji by consumers.

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

(1) preparing a mate mixture by mixing mate, finger root, bitter melon, and licorice;

(2) preparing an extract by adding water to the mate mixture prepared in step (1), extracting, and filtering;

(3) adding and soaking pumpkin seeds, sunflower seeds and kamut in mineral water;

(4) Add rice bran, sweetener and salt and the extract prepared in step (2) to the mineral water soaked in pumpkin seeds, sunflower seeds and kamut in step (3), and then increase the temperature with an electric rice cooker. Preparing rice; and

(5) Provides a method for producing scorched rice, characterized in that it includes the step of forming and baking the rice prepared in step (4) and then cooling it.

In the method for producing scorched rice of the present invention, the mate mixture in step (1) is preferably prepared by mixing mate, finger root, bitter melon, and licorice in a weight ratio of 89.5 to 90.5: 2.5 to 3.5: 0.5 to 1.5: 2.5 to 3.5 It can be prepared by mixing mate, finger root, bitter gourd and licorice in a weight ratio of 90: 3: 1: 3.

In addition, in the method for producing scorched rice of the present invention, the extract in step (2) is preferably 15 to 25 times (v/w) at 90 to 100 ° C after adding 18 to 22 times (v / w) of water compared to the mate mixture to the mate mixture. It can be prepared by filtering after extracting for minutes, more preferably by adding 20 times (v/w) of water to the mate mixture to the mate mixture, extracting at 95 ° C. for 20 minutes, and then filtering. By preparing the extract under the same conditions as in the steps (1) and (2), the extract could be prepared to further improve the taste and flavor of scorched rice.

In addition, in the method for producing scorched rice of the present invention, step (3) is preferably 20 to 440 g of pumpkin seeds, 450 to 550 g of sunflower seeds, and 180 to 220 g of kamut added to 3.5 to 4.5 L of mineral water. It can be soaked for 50-70 minutes at ~25℃, more preferably, it can be soaked for 60 minutes at 20-25℃ by adding 400 g of pumpkin seeds, 500 g of sunflower seeds and 200 g of kamut to 4 L of mineral water. have. By soaking under the above conditions, the materials could be sufficiently blown and pretreated in a state suitable for steaming.

In addition, in the method for producing scorched rice of the present invention, the rice in step (4) is preferably 3 to 4 kg of rice bran, 6 to 8 g of sweetener, and 38 salt in mineral water soaked in pumpkin seeds, sunflower seeds and kamut. After adding ~42 g and 20-30 mL of the extract, rice can be prepared by increasing the rice with an electric rice cooker, more preferably 3.5 kg of rice bran in mineral water soaked with pumpkin seeds, sunflower seeds and kamut, After additionally adding 7 g of sweetener, 40 g of salt, and 25 mL of the extract, rice can be prepared by steaming with an electric rice cooker. Adding the ingredients under the same conditions as in steps (3) and (4) could produce rice with excellent texture, soft taste and aroma.

In addition, in the method for producing scorched rice of the present invention, step (5) is preferably molded rice, baked at 165 to 170 ° C for 5 to 7 minutes, and then cooled at 20 to 25 ° C for 4 to 6 minutes, , More preferably, the rice may be molded and baked at 165 to 170 ° C. for 6 minutes, and then cooled at 20 to 25 ° C. for 5 minutes. Baking and cooling under the above conditions improves the savory taste and aroma, improves the crispy texture even when consumed as a snack, and also prevents the crust from becoming soggy.

The method for producing scorched rice of the present invention is more specifically

(1) preparing a mate mixture by mixing mate, fingerroot, bitter gourd, and licorice in a weight ratio of 89.5 to 90.5:2.5 to 3.5:0.5 to 1.5:2.5 to 3.5;

(2) Preparing an extract by adding 18 to 22 times (v/w) of water compared to the mate mixture to the mate mixture prepared in step (1), extracting at 90 to 100 ° C for 15 to 25 minutes, and then filtering ;

(3) adding 360 to 440 g of pumpkin seeds, 450 to 550 g of sunflower seeds, and 180 to 220 g of kamut to 3.5 to 4.5 L of mineral water and soaking at 20 to 25° C. for 50 to 70 minutes;

(4) 3 to 4 kg of rice bran, 6 to 8 g of sweetener, and 38 to 42 g of salt in mineral water soaked in pumpkin seeds, sunflower seeds and kamut in step (3), and the extract prepared in step (2) Preparing rice by adding 20 to 30 mL additionally and then steaming with an electric rice cooker; and

(5) molding the rice prepared in step (4), baking it at 165-170 ° C. for 5-7 minutes, and then cooling it at 20-25 ° C. for 4-6 minutes,

more specifically

(1) preparing a mate mixture by mixing mate, fingerroot, bitter gourd and licorice in a weight ratio of 90:3:1:3;

(2) preparing an extract by adding 20 times (v/w) of water to the mate mixture prepared in step (1), extracting at 95° C. for 20 minutes, and then filtering;

(3) adding 400 g of pumpkin seeds, 500 g of sunflower seeds and 200 g of kamut to 4 L of mineral water and soaking them at 20-25° C. for 60 minutes;

(4) Add 3.5 kg of rice bran, 7 g of sweetener, 40 g of salt, and 25 mL of the extract prepared in step (2) to the mineral water in which the pumpkin seeds, sunflower seeds, and kamut in step (3) were soaked. After that, preparing rice by increasing the rice with an electric rice cooker; and

(5) molding the rice prepared in step (4), baking it at 165-170 ° C. for 6 minutes, and then cooling it at 20-25 ° C. for 5 minutes.

The present invention also provides nurungji prepared by the above method.

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

Preparation Example 1. Nurungji

(1) After purifying groundwater, put it in a storage tank equipped with a high voltage (220~1,000V) generator, add minerals manufactured by our company, and generate high voltage to ionize the minerals to produce mineral water. The prepared mineral water contains 2.3 mg/L of potassium, 7.2 mg/L of sodium, 15.2 mg/L of calcium, and 3.5 mg/L of magnesium.

(2) Maté tea (sales: Chowon Oriental Medicine Plus), dried finger root tea (sales: Gapdang Herbs), dry bitter gourd and licorice were mixed in a weight ratio of 90: 3: 1: 3 to prepare a tea mixture.

(3) After adding 20 times (v / w) of purified water compared to the mate tea mixture to the mate tea mixture prepared in step (2), extracting at 95 ° C. for 20 minutes and filtering to prepare an extract (emptying sauce).

(4) 400 g of pumpkin seeds, 500 g of sunflower seeds, and 200 g of kamut rice washed with purified water were added to 4 L of the mineral water prepared in step (1), and soaked at 20-25 ° C. for 1 hour.

(5) 3.5 kg of rice bran washed with purified water, 7 g of synthetic sweetener (saccharin sodium, new sugar), 40 g of salt and the above ( After adding 25 mL of the extract (emptying sauce) prepared in step 3), rice was prepared by steaming at 110 ° C. for 40 minutes with an electric rice cooker.

(6) Steam the rice prepared in step (5), spread it evenly by 42 to 45 g according to the mold of the scorched rice maker, and mold it to a thickness of 0.5 to 1 cm. After baking for a while, it was completed by cooling for 5 minutes at 20-25 ° C.

Comparative Example 1. Nurungji

(1) After purifying groundwater, put it in a storage tank equipped with a high voltage (220~1,000V) generator, add minerals manufactured by the company, and generate high voltage to ionize the minerals to produce mineral water. The prepared mineral water contains 2.3 mg/L of potassium, 7.2 mg/L of sodium, 15.2 mg/L of calcium, and 3.5 mg/L of magnesium.

(2) After adding 4.6 kg of rice bran, 7 g of synthetic sweetener (saccharin sodium, New Sugar) and 40 g of salt to 4 L of the mineral water prepared in step (1), cook it in an electric rice cooker at 110 ° C for 40 minutes. Rice was prepared by steaming.

(3) Steam the rice prepared in step (2), spread it evenly by 42 to 45 g according to the mold of the scorched rice maker, and mold it to a thickness of 0.5 to 1 cm. After baking for a while, it was completed by cooling for 5 minutes at 20-25 ° C.

Comparative Example 2. Nurungji

(1) After purifying groundwater, put it in a storage tank equipped with a high voltage (220~1,000V) generator, add minerals manufactured by the company, and generate high voltage to ionize the minerals to produce mineral water. The prepared mineral water contains 2.3 mg/L of potassium, 7.2 mg/L of sodium, 15.2 mg/L of calcium, and 3.5 mg/L of magnesium.

(2) After adding 20 times (v/w) of purified water compared to mate tea (sales: Chowon Oriental Medicine Plus), extraction was performed at 95° C. for 20 minutes, followed by filtration to prepare an extract.

(3) 1100 g of pumpkin seeds washed with purified water were added to 4 L of the mineral water prepared in step (1) and soaked at 20-25 ° C for 1 hour.

(4) Mineral water in which the pumpkin seeds in step (3) were soaked, 3.5 kg of rice bran washed with purified water, 7 g of synthetic sweetener (saccharin sodium, New Sugar), 40 g of salt, and After adding 25 mL of the extract, rice was prepared by steaming at 110 ° C. for 40 minutes in an electric rice cooker.

(5) Steam the rice prepared in step (4), spread it evenly by 42 to 45 g according to the mold of the scorched rice maker, and mold it to a thickness of 0.5 to 1 cm. After baking for a while, it was completed by cooling for 5 minutes at 20-25 ° C.

Comparative Example 3. Nurungji

(1) After purifying groundwater, put it in a storage tank equipped with a high voltage (220~1,000V) generator, add minerals manufactured by the company, and generate high voltage to ionize the minerals to produce mineral water. The prepared mineral water contains 2.3 mg/L of potassium, 7.2 mg/L of sodium, 15.2 mg/L of calcium, and 3.5 mg/L of magnesium.

(2) After adding 20 times (v/w) of purified water compared to dry finger root tea to dry finger root tea (sales: Gapdang herbal medicine), extraction was performed at 95° C. for 20 minutes, followed by filtration to prepare an extract.

(3) 1100 g of sunflower seeds washed with purified water were added to 4 L of the mineral water prepared in step (1) and soaked at 20-25 ° C for 1 hour.

(4) 3.5 kg of rice bran washed with purified water in the mineral water in which the sunflower seeds in step (3) were soaked, 7 g of synthetic sweetener (saccharin sodium, New Sugar), 40 g of salt, and After adding 25 mL of the extract, rice was prepared by steaming at 110 ° C. for 40 minutes in an electric rice cooker.

(5) Steam the rice prepared in step (4), spread it evenly by 42 to 45 g according to the mold of the scorched rice maker, and mold it to a thickness of 0.5 to 1 cm. After baking for a while, it was completed by cooling for 5 minutes at 20-25 ° C.

Comparative Example 4. Nurungji

(1) After purifying groundwater, put it in a storage tank equipped with a high voltage (220~1,000V) generator, add minerals manufactured by the company, and generate high voltage to ionize the minerals to produce mineral water. The prepared mineral water contains 2.3 mg/L of potassium, 7.2 mg/L of sodium, 15.2 mg/L of calcium, and 3.5 mg/L of magnesium.

(2) dried bitter gourd and licorice were mixed in a weight ratio of 1:3 to prepare a mixture.

(3) After adding 20 times (v/w) of purified water compared to the mixture to the mixture prepared in step (2), extraction was performed at 95° C. for 20 minutes, followed by filtration to prepare an extract.

(4) 1100 g of Kamut rice washed with purified water was added to 4 L of the mineral water prepared in step (1) and soaked at 20-25 ° C for 1 hour.

(5) 3.5 kg of rice bran washed with purified water in the mineral water in which the kamut in step (4) was soaked, 7 g of synthetic sweetener (saccharin sodium, New Sugar), 40 g of salt, and preparation of step (3) After adding 25 mL of one extract, rice was prepared by steaming at 110 ° C. for 40 minutes in an electric rice cooker.

(6) Steam the rice prepared in step (5), spread it evenly by 42 to 45 g according to the mold of the scorched rice maker, and mold it to a thickness of 0.5 to 1 cm. After baking for a while, it was completed by cooling for 5 minutes at 20-25 ° C.

Example 1. DPPH radical scavenging ability test

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

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

A: Absorbance of DPPH solution to which no sample was added

B: Absorbance of reaction between DPPH and sample in reaction solution

Nurungji's DPPH radical scavenging ability test Nurungji type DPPH radical scavenging ability test (1000 ppm) Preparation Example 1 46.1±1.0 Comparative Example 1 27.5±2.2 Comparative Example 2 32.4±2.3 Comparative Example 3 40.3±2.0 Comparative Example 4 37.4±1.9

The results of measuring the DPPH radical scavenging ability of the scorched rice samples are shown in Table 1 above. At 1,000 ppm of the extract, Preparation Example 1 showed the highest activity, and Nurungji of Comparative Example 1 showed the lowest activity.

Example 2. Nurungji sensory test

After adding purified water to the scorched rice of Preparation Example 1 and Comparative Examples 1 to 4, it was boiled under the same conditions, and 35 sensory test agents were sampled, and then evaluated for aroma, taste and overall acceptability. The evaluation was scored on a 5-point scale (1 point: very bad, 2 points: bad, 3 points: average, 4 points: good, 5 points: very good), and the results are shown in Table 2.

Nurungji sensory test Nurungji type incense taste Comprehensive Symbol Preparation Example 1 4.3 4.4 4.4 Comparative Example 1 3.8 3.7 3.7 Comparative Example 2 4.0 3.8 3.9 Comparative Example 3 4.1 3.9 4.0 Comparative Example 4 4.2 4.0 3.9

As a result, it was confirmed that the Nurungji of Preparation Example 1 showed high preference in all items compared to the Nurungji of Comparative Examples 1 to 4, and the Nurungji of Comparative Example 1 showed the lowest score. Therefore, it was confirmed that the production of Nurungji prepared under the conditions of Preparation Example 1 can produce Nurungji with excellent quality and preference.

Claims (5)

(1) preparing a mate mixture by mixing mate, finger root, bitter melon, and licorice;
(2) preparing an extract by adding water to the mate mixture prepared in step (1), extracting, and filtering;
(3) adding and soaking pumpkin seeds, sunflower seeds and kamut in mineral water;
(4) Add rice bran, sweetener and salt and the extract prepared in step (2) to the mineral water soaked in pumpkin seeds, sunflower seeds and kamut in step (3), and then increase the temperature with an electric rice cooker. Preparing rice; and
(5) A method for producing scorched rice, characterized in that it is prepared by molding and baking the rice prepared in step (4), and then cooling it. The nurungji according to claim 1, characterized in that the mate mixture in step (1) is prepared by mixing mate, finger root, bitter gourd, and licorice in a weight ratio of 89.5 to 90.5: 2.5 to 3.5: 0.5 to 1.5: 2.5 to 3.5 Manufacturing method of. According to claim 2,
(1) preparing a mate mixture by mixing mate, fingerroot, bitter gourd, and licorice in a weight ratio of 89.5 to 90.5:2.5 to 3.5:0.5 to 1.5:2.5 to 3.5;
(2) preparing an extract by adding 18 to 22 times (v/w) of water compared to the mate mixture to the mate mixture prepared in step (1), extracting, and filtering;
(3) soaking 360-440 g of pumpkin seeds, 450-550 g of sunflower seeds, and 180-220 g of kamut in 3.5-4.5 L of mineral water;
(4) 3 to 4 kg of rice bran, 6 to 8 g of sweetener, and 38 to 42 g of salt in mineral water soaked in pumpkin seeds, sunflower seeds and kamut in step (3), and the extract prepared in step (2) Preparing rice by adding 20 to 30 mL additionally and then increasing the rice with an electric rice cooker; and
(5) A method for producing scorched rice, characterized in that it is prepared by molding and baking the rice prepared in step (4), and then cooling it. According to claim 3,
(1) preparing a mate mixture by mixing mate, fingerroot, bitter gourd, and licorice in a weight ratio of 89.5 to 90.5:2.5 to 3.5:0.5 to 1.5:2.5 to 3.5;
(2) Preparing an extract by adding 18 to 22 times (v/w) of water compared to the mate mixture to the mate mixture prepared in step (1), extracting at 90 to 100 ° C for 15 to 25 minutes, and then filtering ;
(3) adding 360 to 440 g of pumpkin seeds, 450 to 550 g of sunflower seeds, and 180 to 220 g of kamut to 3.5 to 4.5 L of mineral water and soaking at 20 to 25° C. for 50 to 70 minutes;
(4) 3 to 4 kg of rice bran, 6 to 8 g of sweetener, and 38 to 42 g of salt in mineral water soaked in pumpkin seeds, sunflower seeds and kamut in step (3), and the extract prepared in step (2) Preparing rice by adding 20 to 30 mL additionally and then increasing the rice with an electric rice cooker; and
(5) Nurungji, characterized in that it is prepared by molding the rice prepared in step (4), baking it at 165 ~ 170 ℃ for 5 ~ 7 minutes, and then cooling it at 20 ~ 25 ℃ for 4 ~ 6 minutes. Manufacturing method of. Nurungji prepared by the method of any one of claims 1 to 4.