KR102554649B1 - Manufacturing method of the rice for popped rice using jujubes - Google Patents

Abstract

The present invention comprises an extract extraction step (S1) of extracting an extract from a first mixture comprising a main component composed of jujube and a sub-component including a medicinal material compatible with the jujube; A low-temperature aging step (S2) of aging the extracted extract at a temperature of 3 to 6 ° C. for 4 to 6 days; A material mixing step (S3) of obtaining a second mixture by stirring fried rice, aged extract, alternative sweetener, and salt at a ratio of 85% by weight: 13% by weight: 1.5% by weight: 0.5% by weight; A penetration step (S4) of impregnating the second mixture so that the extract penetrates the fried rice, sealing it, and aging it at a low temperature in a low-temperature refrigerator for 70 minutes; A stirring step (S5) of stirring the second mixture in a stirrer at 13 to 17 rpm to release the solidified state of the second mixture that has passed through the infiltration step (S4) to obtain separated fried rice; And a drying step (S6) of drying the separated puffed rice for 18 to 22 hours in the range of 30 to 45 ° C so that the water content of the separated puffed rice is 20 to 25%, and the jujube and the compatible medicine relates to a method for producing fried rice using jujube, characterized in that it contains at least one of ginseng and ginger.

Description

Manufacturing method of fried rice using jujube {MANUFACTURING METHOD OF THE RICE FOR POPPED RICE USING JUJUBES}

The present invention comprises an extract extraction step (S1) of extracting an extract from a first mixture comprising a main component composed of jujube and a sub-component including a medicinal material compatible with the jujube; A low-temperature aging step (S2) of aging the extracted extract at a temperature of 3 to 6 ° C. for 4 to 6 days; A material mixing step (S3) of obtaining a second mixture by stirring fried rice, aged extract, alternative sweetener, and salt at a ratio of 85% by weight: 13% by weight: 1.5% by weight: 0.5% by weight; A penetration step (S4) of impregnating the second mixture so that the extract penetrates the fried rice, sealing it, and aging it at a low temperature in a low-temperature refrigerator for 70 minutes; A stirring step (S5) of stirring the second mixture in a stirrer at 13 to 17 rpm to release the solidified state of the second mixture that has passed through the infiltration step (S4) to obtain separated fried rice; And a drying step (S6) of drying the separated puffed rice for 18 to 22 hours in the range of 30 to 45 ° C so that the water content of the separated puffed rice is 20 to 25%, and the jujube and the compatible medicine relates to a method for producing fried rice using jujube, characterized in that it contains at least one of ginseng and ginger.

Hereinafter, looking at the background art together with the accompanying drawings are as follows.

In general, fried rice is made on the principle that when grains such as rice and corn are placed in a pressure container and sealed and heated, the inside of the container becomes a high-pressure state. Puffed puffs are porous and bulky, but starch is hydrolyzed and has good digestibility, so it has been used as a favorite food easily enjoyed by people of all ages and genders since ancient times.

In general, white rice is most commonly used for puffed rice, but recently, processed rice (artificial rice) extruded from grain flour such as wheat flour is used to manufacture puffed rice.

Patent Application No. 10-1997-0052267 discloses an apparatus and method for manufacturing artificial rice for puffed rice cakes. Looking at the contents, a starch-containing grain flour is kneaded, molded into a rice grain shape with an extruder, and then dried to produce artificial rice for fried rice. method of manufacturing.

The above patent application No. 10-1997-0052267 relates to an invention for manufacturing artificial rice instead of natural rice as a raw material for puffed rice, and has the advantage of improving productivity due to easier expansion than natural rice, but contains the properties of basic grains as they are Therefore, it is difficult to satisfy various tastes because the taste or aroma is not rich, and the proportion of carbohydrates is absolutely high, so the nutrients are unbalanced, and at the same time, the simple grain itself does not satisfy the taste of the general public who prefers sweetness.

On the other hand, in order to improve the above problems, in the method for manufacturing puffed dumplings known in Patent Publication No. 10-2005-0126124, raw materials are pressurized to form puffed dumplings, and tangerines, green tea, etc. are mixed with fructose, starch, citric acid, etc. It is configured to coat the surface of the puffed rice to give flavor to the fried rice, but this is simply a technology of coating the surface of the fried rice in the process of post-processing the fried rice.

In order to solve the above problems of the prior art, Patent Registration No. 10-1704881 states, "Put fruits or vegetables with less than 65% water content into a steamer, steam them at 90-95℃ for 25-30 minutes, and then put them into a juicer to extract juice. A juice extraction step (S100) of extracting; and a low-temperature aging step (S200) of aging the juiced stock solution at a temperature of 2 to 5 ° C. for 3 to 5 days (S200); Rice drying step of drying to 30% by weight (S300); And, a penetration step of impregnating 18 to 24% by weight of the low-temperature aged stock solution into 76 to 82% by weight of the dried rice (S400); A drying step (S500) of drying the rice at 30 to 50 ° C. for 10 to 12 hours so that the water content is 6 to 12% by weight; manufacturing method of fried rice using fruit and vegetable juice, characterized in that it consists of Disclosed, according to the method for producing fried rice using fruit and vegetable juice of the conventional Patent Registration No. 10-1704881, since fried rice is prepared using fruit and vegetable juice, minerals such as potassium and magnesium and vitamin C Nutrients can be ingested, but there is a disadvantage that sufficient immunity enhancement and anticancer effect of puffed rice consumers cannot be secured.

In addition, according to the conventional method for producing fried rice using fruit and vegetable juice of Patent Registration No. 10-1704881, there is a problem in that the sterilization of the fruits or vegetables used or the removal of pesticides is not sufficiently performed.

In addition, according to the manufacturing method of fried rice using fruit and vegetable juice of the above conventional Patent Registration No. 10-1704881, consumers who prefer sweet taste but require low calorie, low-calorie sweetness only with fruit and vegetable juice impregnated There is a problem in that it is not possible to manufacture fried rice that yields.

Patent Publication No. 10-2011-0012400 (2011.02.09.)

The manufacturing method of fried rice using jujube according to the present invention is to solve the following problems.

An object of the present invention is to provide a method for producing fried rice using jujube that secures sufficient immunity enhancement and anticancer effect of the fried rice consumer.

Another object of the present invention is to provide a method for producing fried rice using jujube, which doubles the effect of enhancing the immunity and anticancer effect of the rice consumer by using jujube and medicinal materials compatible with jujube.

Another object of the present invention is to provide a method for producing fried rice using jujube, in which the sterilization of the fruits or vegetables used or the removal of pesticides is sufficiently performed.

A further object of the present invention is to provide a method for producing fried rice using jujube, which produces fried rice with low calorie sweetness.

In order to solve the above problems, the manufacturing method of fried rice using jujube according to the present invention,

An extract extraction step (S1) of extracting an extract from a first mixture containing a main component composed of jujube and a subcomponent including a medicinal material compatible with the jujube; A low-temperature aging step (S2) of aging the extracted extract at a temperature of 3 to 6 ° C. for 4 to 6 days; A material mixing step (S3) of obtaining a second mixture by stirring fried rice, aged extract, alternative sweetener, and salt at a ratio of 85% by weight: 13% by weight: 1.5% by weight: 0.5% by weight; A penetration step (S4) of impregnating the second mixture so that the extract penetrates the fried rice, sealing it, and aging it at a low temperature in a low-temperature refrigerator for 70 minutes; A stirring step (S5) of stirring the second mixture in a stirrer at 13 to 17 rpm to release the solidified state of the second mixture that has passed through the infiltration step (S4) to obtain separated fried rice; And a drying step (S6) of drying the separated puffed rice for 18 to 22 hours in the range of 30 to 45 ° C so that the water content of the separated puffed rice is 20 to 25%, and the jujube and the compatible medicine is characterized in that it contains at least one of ginseng and ginger.

The extract extraction step (S1) is a drying step (S1) of cutting jujube and medicinal materials compatible with the jujube into a width of 3 to 6 mm and drying the jujube at 50 to 60 ° C. to a moisture content of less than 15-25% -One); Mixing step (S1-2) of mixing dried jujube and medicinal materials compatible with the jujube to create a first mixture (S1-2): and adding water 2 to 3 times to the first mixture and heating at a temperature of 70 ° C. for 30 minutes It is characterized in that it comprises an extraction step (S1-3) of sterilizing and extracting the extract for 3 to 5 hours at 40 to 50 ° C.

The medicinal material compatible with the jujube is characterized in that it undergoes a sterilization and pesticide removal step before the extract extraction step (S1).

The alternative sweetener may include at least one of xylitol, citrus extract, enzymatically treated stevia, and allulose.

The manufacturing method of fried rice using jujube according to the present invention is by the above solution

First, there is an effect of providing a manufacturing method of fried rice using jujube that secures sufficient immunity enhancement and anti-cancer enhancement effect of fried rice consumers.

Second, there is an effect of providing a method of manufacturing puffed rice using jujube that doubles the immunity enhancement and anticancer effect of puffed rice consumers by using jujube and medicinal materials compatible with jujube.

Third, there is an effect of providing a method of manufacturing fried rice using jujubes in which the sterilization of the fruits or vegetables used or the removal of pesticides is sufficiently performed.

Fourth, there is an effect of providing a method of manufacturing puffed rice using jujube that produces low-calorie and sweet fried rice.

1 is a flow chart showing a manufacturing method of fried rice using jujube according to the present invention.
Figure 2 is a detailed flow chart of the extract extraction step of the step of the manufacturing method of fried rice using jujube of Figure 1.

Hereinafter, the present invention will be reviewed with reference to the accompanying drawings, and the present invention will be described in detail with reference to preferred embodiments.

Advantages and features of the present invention, and methods of achieving them, will become clear with reference to the detailed description of the following embodiments taken in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but may be implemented in a variety of different forms, and only the present embodiments are intended to complete the disclosure of the present invention, and are common in the art to which the present invention belongs. It is provided to fully inform the knowledgeable person of the scope of the invention, and the invention is only defined by the scope of the claims. And, like reference numerals designate like elements throughout the specification.

The present invention is disclosed in relation to a method for producing fried rice using jujube.

1 is a flow chart showing a method for producing fried rice using jujube according to the present invention, and FIG. 2 is a detailed flow chart of an extract extraction step among the steps of the manufacturing method for fried rice using jujube of FIG.

1 and 2, the method for producing fried rice using jujube of the present invention includes extract extraction step (S1), low temperature aging step (S2), material mixing step (S3), infiltration step (S4), stirring step (S5), and a drying step (S6).

The extract extraction step (S1) is a step of extracting an extract from a first mixture including a main component composed of jujube and a subcomponent including a medicinal material compatible with the jujube. In this embodiment, the main component is 70% by weight and the subcomponent is 30% by weight, but in another embodiment, for example, 80% by weight and the subcomponent is 20% by weight, and in another embodiment, 90% by weight and 10% subcomponent A composition of weight % is also possible, and in another embodiment, the weight ratio of the main component and the subcomponent may be configured in a different ratio.

In one embodiment, in the extract extraction step (S1), the jujube and the jujube and the medicinal material compatible with the jujube are cut to a width of 3 to 6 mm, and the jujube is cut to a moisture content of 15-25% at 50 to 60 ° C. Drying step of drying (S1-1); A mixing step (S1-2) of mixing the dried jujube and the medicinal material compatible with the jujube to create a first mixture (S1-2): and adding 2 to 3 times water to the first mixture and 30 minutes at a temperature of 70 to 80 ° C. It includes an extraction step (S1-3) of sterilizing by heating for to 1 hour and extracting the extract for 3 to 5 hours at 40 to 50 ° C.

As described above, in the drying step (S1-1), the jujube and the medicinal material compatible with the jujube are cut into a width of 3 to 6 mm, and the jujube is dried at 50 to 60 ° C so that the moisture content is within 12-25%. It has the advantage of increasing the polyphenol content. In this embodiment, the medicinal material compatible with the jujube includes at least one of ginseng and ginger, and the polyphenol content in ginseng is increased by drying ginseng at a water content of 12-25% at 50 to 60 ° C. In addition, by drying ginger at 50 to 60 ° C so that the water content is within 12-25%, the gingerol component, which temporarily raises the body temperature in ginger, turns into a shogaol component that continuously raises the body temperature, and the shogaol component in ginger It has the advantage of increasing the content of

In one embodiment, the drying step (S1-1) is a hot air drying step (S1-1a) of drying the ginseng among the medicinal materials compatible with the jujube in hot wind at 50 to 60 ° C to have a moisture content of less than 12-25% ); and a stir-frying step (S1-1b) of roasting ginseng at a temperature of 140 to 160° C. for 3 to 10 minutes among medicinal materials compatible with the jujube dried in hot wind. As a result, the total polyphenol content in ginseng increased by 4 times compared to before the roasting step, and the content of Rh1, a ginsenoside, increased by more than 3.5 times.

In addition, in the extraction step (S1-3), water is added to the first mixture 2 to 4 times and heated at a temperature of 60 to 70 ° C. for 30 minutes to 1 hour, so that the first mixture is sterilized first.

In addition, since the dried jujube and the herb compatible with the jujube are mixed in the mixing step (S1-2) to create a first mixture, and the extract is extracted from the first mixture in the extraction step (S1-3), the jujube and Substances and ginseng and ginseng and Components effective for the human body (eg, polyphenols, shogaol) contained in ginger can be extracted.

Specifically, flavonoids and beta-carotene components contained in jujube act to discharge cancer-causing carcinogens to the outside, and thus have excellent effects in preventing various cancers. In addition, the dietary fiber of jujube helps prevent cancer by adsorbing and releasing carcinogens, and the vitamin C and various minerals contained in jujube promote blood circulation and metabolism, helping to prevent colds or inflow from the outside. It has excellent efficacy in increasing immunity from viruses and diseases that occur. In addition, jujube, which has been widely used as a folk medicine, enriches the heart and lungs and helps with coughs and colds. The vitamin P component contained in jujube reinforces the function of vitamin C, strengthens capillaries, and helps blood circulation by lowering blood pressure, helping to prevent vascular-related diseases such as high blood pressure and stroke. Jujube is rich in vitamin C, an antioxidant that is effective in preventing aging. It contains 17 times more than apples, and 4-5 times more vitamins B and E than apples. In addition, the dietary fiber contained in jujube not only has the effect of adsorbing carcinogens and pushing them out of the body, but also the beta-carotene component has the effect of detoxifying active oxygen in the body, helping to prevent oxidation in the body. In addition, jujube activates liver function and increases bile secretion related to acute hepatitis, chronic hepatitis, and cirrhosis, helping to improve liver function. In addition, jujube helps relieve a hangover caused by excessive drinking. In addition, jujube has a relaxing effect and relaxes the mind and body, helping to relieve stress-induced insomnia and calming excitement, so it is good for examinees. In particular, jujube seeds contain a large amount of ingredients that relax the nerves and make you sleep well, so they are also called natural sleeping pills. In addition, jujube has the effect of removing inflammation of the mucosal capillaries in the nose and strengthens the nasal mucosa, helping with rhinitis symptoms. The water-soluble dietary fiber contained in jujube helps to prevent and improve constipation by promoting intestinal peristalsis and discharging harmful substances in the intestine. In addition, the amino acids contained in jujube help improve intestinal health by stimulating digestion and promoting the growth of gut-friendly bacteria. In addition, jujube improves blood circulation and helps alleviate symptoms of cold hands and feet or poor circulation in women. Consuming jujube regularly supplements calcium and iron, which are nutrients lacking in women, so it plays a good role for women suffering from gynecological diseases or menopausal symptoms. Jujube is rich in iron and folic acid, which helps prevent anemia, which is common in women, and also helps mothers who lack folic acid.

The jujube contains about 25% of sugar, so it supplements the calories lacking in ginseng. Jujube warms the body and stabilizes the nerves, so it suits well because it is similar to ginseng in nature. Steroid saponins and tritersaponins, which are especially present in ginseng, are collectively called ginsenosides. It inhibits a production and shows the effect of protecting nerves, ginsenoside (Rd) protects nerves, reduces the formation of hydroxyl radicals, and reduces fat peroxidation, ginsenoside (Re) shows anti-inflammatory effects, Ginsenoside (Rg-1) inhibits neurotoxicity and anti-inflammatory activity and exhibits the effect of suppressing neurodegenerative symptoms, ginsenoside (Rh1) inhibits active oxygen and exhibits anti-inflammatory effects, and ginsenoside (Rh2) ) shows an anti-inflammatory effect in glial cells of the central nervous system, and ginsenoside (Rp1) shows an anti-inflammatory effect.

Ginger and jujube are medicinal materials that are well suited to each other, but when you eat only jujube, you may feel bloated. Ginger has a total of 8 effects. Because of the ingredient called gingerol in ginger, it lowers blood cholesterol concentration and lowers lipid concentration in the body to prevent arteriosclerosis and cerebral infarction, soothe inflammation, expand bronchi, Among the components of ginger, ingredients called gingerol and shogaol play a role in removing cold energy from the body to warm the body, and because of the antioxidants contained in ginger, it helps to relieve arthritis and soothes the excessive immune system occurring in our body. Gingerol in ginger plays a role in stopping vomiting, gingerol and shogaol in ginger show antibacterial and anticancer effects, and shogaol in ginger secretes gastric juice. It promotes digestion and is effective for bronchitis and sore throat.

In another embodiment, the subcomponent further includes fruit peel, and the fruit peel includes at least one of apple peel, pear peel, tangerine peel, banana peel, and persimmon peel.

The apple peel contains a lot of a component called "anthocyanin", which is also known as the most powerful antioxidant. outstanding. In addition, apple peel is rich in a component called "quercetin", which keeps the skin healthy, and contains plenty of vitamins B and Cr, which are excellent for skin regeneration and maintaining elasticity, and is rich in "ursolic acid", which is a wax layer. When ingested as one of the components, muscle mass increases and brown fat, which is a fat contained in many energy-generating organs, is very active.

Pear skin has a high content of flavonoids and polyphenols, so it has excellent antioxidant and immune functions, and also has cancer suppression functions. In particular, the skin of a pear is about 10% of the entire fruit, but the amount of functional ingredients contained in the skin is similar to the amount of ingredients contained in the flesh of four pears, so eating with the skin is the most nutritious.

Tangerine peel is a storehouse of vitamin C. Vitamin C, a raw material for adrenal cortical hormones called sex hormones, is the drug itself that helps libido. Tangerine relieves mental stress, contains citric acid, so it is very active in recovering from fatigue or metabolism, washing away cholesterol, preventing arteriosclerosis, and stabilizing blood pressure. If you burn a tangerine peel after eating a tangerine, you may have seen blue flames fly. This is because the sparks that fly through the cracks contain a substance called turpentine. This is a component that removes cholesterol and prevents arteriosclerosis. If tangerine peel is dried and left for a long time, it is called dermis in oriental medicine, which is effective in removing phlegm and coughing, and fresh tangerine peel is used as a medicine to help qi and has a good effect on blood circulation disorders and stress.

Banana peels contain fiber to improve gut health, beta carotene to improve vision health, high potassium content to help with high blood pressure, and contain tryptophan to help produce serotonin, known as the "happiness hormone."

Persimmon peel is rich in vitamin C, protein, and calcium. Persimmon peel blocks activated carbon to strengthen blood vessels, prevents aging in the body, and improves high blood pressure. Vitamin C is twice as high as tangerines and six times as much as apples. It is good for relieving fatigue and preventing colds, and is also effective for chronic diarrhea and enuresis.

In another embodiment, the fruit skin may further include bitter gourd skin or peach skin. Here, the bitter gourd skin contains a caratin component, which is helpful in lowering blood sugar, the peach skin has an excellent detoxification effect, and the organic acid component contained in the peach skin removes nicotine to eliminate toxicity. In addition, a component called amygdalin promotes the excretion of nicotine and carcinogens.

In a further embodiment, the drying of the jujube and the medicinal material compatible with the jujube in the drying step (S1-1) is characterized in that it is performed for 48 to 96 hours in a loess room at a temperature of 50 to 60 ° C.

Drying in the loess room is performed for 48 to 96 hours at a temperature of 50 to 60 ° C. Drying at 50 ° C or lower has the disadvantage of requiring too long drying time, and at a temperature of 60 ° C or higher, before the inside of the jujube is dried. The surface of the jujube is first severely dried, resulting in a deterioration in product quality compared to when the outside and inside are dried at the same time. it is desirable In this way, when the jujube and the medicine compatible with the jujube are dried in the loess room, the far-infrared radiation generated in the loess room prevents the decay of the jujube and the medicine compatible with the jujube, thereby maintaining freshness, removing odor, and improving the sense of taste. there is.

In another additional embodiment, the medicinal material compatible with the jujube undergoes a sterilization and pesticide removal step before the extract extraction step (S1). Bacteria and pesticides are removed from the medicinal materials compatible with the jujube, which have undergone sterilization and pesticide removal steps before the extract extraction step (S1), so that bacteria and pesticides are removed from the extract extracted from the medicinal materials compatible with the jujube, which is harmless to the human body. do.

In a separate embodiment, in the sterilization and pesticide removal step, pesticides are removed from the medicinal material compatible with the jujube using natural raw calcium powder made of natural raw materials including coral or oyster shells, and at the same time, the natural raw materials are removed. Sterilize. According to this, when washing medicinal materials compatible with the jujube using natural raw material calcium powder, up to 99.9% of residual pesticides can be removed, and various harmful bacteria can be eradicated up to 99.9% with sterilizing power.

Here, the natural raw material may further include at least one of a tricorne shell and an egg shell. Sekomak shells and eggshells are easy to purchase in real life, and are inexpensive, and use natural raw material calcium powder to remove up to 99.9% of residual pesticides when washing medicinal materials that are compatible with the jujube, and also removes up to 99.9% of various harmful bacteria with bactericidal power. The effect of eradicating % is the same.

The low-temperature aging step (S2) is a step of aging the extracted extract at a temperature of 3 to 5 ℃ for 3 to 5 days. Low-temperature aging has the effect of stabilizing the component structure of the extract, imparting a deep flavor and slightly improving the sugar content of the undiluted solution. If the low-temperature aging temperature is less than 3℃, the extract may be frozen, destroying the nutritional tissue and reducing the flavor. If it exceeds 5℃, there may be a risk of spoilage during the aging process. It is carried out by limiting it to 5 ℃.

The material mixing step (S3) is a step of obtaining a second mixture by stirring the fried rice, aged extract, alternative sweetener, and salt at a ratio of 85% by weight: 13% by weight: 1.5% by weight: 0.5% by weight.

Here, the alternative sweetener includes at least one of xylitol, citrus extract, enzymatically treated stevia, and allulose. According to this, it is possible to produce a low-calorie sweet taste with the alternative sweetener.

Specifically, the xylitol is sugar extracted from plants and has a sweet taste similar to sugar and a sugar content similar to that of sugar. However, xylitol has only half the calories of sugar. In addition, it is made of natural fuel extracted from birch trees and is effective in managing tooth decay and blood sugar. The citrus extract is a high sweetener derived from a plant that is 450 times sweeter than sugar and is known to have anti-obesity and anti-diabetic effects. The enzyme-treated stevia is a sweetener made by attaching glucose after enzymatic treatment to remove the bitter taste of stevia (a herb and plant), a natural sweetener. It is not absorbed by the body and does not leave residual sugar in the body. is one-half of that. The allulose is one of the rare sugars that exist in nature, such as figs, and it is a revolutionary next-generation sweetener that does not worry about calories because it has a sweet taste close to that of sugar but only 0 to 0.2 Kcal per 1 g.

The penetration step (S4) is a step of impregnating the second mixture so that the extract penetrates into the fried rice, sealing it, and aging it at a low temperature in a low-temperature refrigerator for 70 minutes. The absorption rate of the dried rice is formed around 15 to 25%, so that the extract can be sufficiently absorbed in the inner absorption layer of the rice through impregnation. The impregnation time should be carried out within 70 minutes with the best absorption rate.

The stirring step (S5) is a step of stirring the second mixture in an agitator at 13 to 17 rpm to release the solidified state of the second mixture that has passed through the infiltration step (S4) to obtain separated fried rice. In this way, when the second mixture is stirred, the solidified state of the second mixture is released, and the fried rice is separated.

The drying step (S6) is a step of drying the separated puffed rice for 18 to 22 hours in the range of 30 to 45 ℃ so that the water content of the separated puffed rice is 20 to 25%. In order to smoothly expand the puffed rice when manufacturing puffed rice, it is preferable to make the puffed rice have a water content of 20 to 25% as described above. Since using hot air during drying drastically reduces the water content and causes damage to the surface of the rice, it is preferable to dry it slowly at a temperature of 30 to 45 ° C.

Hereinafter, Example 1 of the present invention will be configured, and through experiments, the fried rice using jujube prepared by the manufacturing method of fried rice using jujube will be analyzed and the effect thereof will be closely identified.

An extract extraction step (S1) of extracting an extract from a first mixture containing 90% by weight of a main component composed of jujube and a subcomponent including 10% by weight of ginger; A low-temperature aging step (S2) of aging the extracted extract at a temperature of 4 ° C. for 5 days; A material mixing step (S3) of obtaining a second mixture by stirring the fried rice, the aged extract, xylitol, and salt at a ratio of 85% by weight: 13% by weight: 1.5% by weight: 0.5% by weight; A penetration step (S4) of impregnating the second mixture so that the extract penetrates the fried rice, sealing it, and aging it at a low temperature in a low-temperature refrigerator for 70 minutes; A stirring step (S5) of stirring the second mixture in a stirrer at 15 rpm to release the solidified state of the second mixture that has passed through the infiltration step (S4) to obtain separated fried rice; And a drying step (S6) of drying the separated fried rice at 36 ° C. for 20 hours so that the water content of the separated fried rice is 20%. A drying step (S1-1) of cutting the jujube in width and drying the jujube to a moisture content of 20% at 60 ° C; Mixing step (S1-2) of mixing the dried jujube and the ginger to create a first mixture: and 3 times water is added to the first mixture, sterilized by heating at a temperature of 70 ° C. for 30 minutes, and sterilized at 45 ° C. for 4 hours Experimental Example 1 was a puffed rice prepared by a method for producing fried rice using jujube, characterized in that it comprises an extraction step (S1-3) of extracting the extract during extraction.

In addition, a juice extraction step (S100) in which an apple having a water content of 60% is put into a steamer, steamed at 92 ° C for 27 minutes, and then put into a juicer to extract the juice juice; and, the juiced juice is aged at a temperature of 3 ° C for 4 days. A low-temperature aging step (S200); and a rice drying step (S300) of soaking natural or artificial rice and then drying the water content at room temperature to 20% by weight (S300); and, 20 A permeation step (S400) of impregnating the weight%; and a drying step (S500) of drying the rice with the undiluted solution at 40 ° C. for 11 hours to have a water content of 9% by weight (S500); and The fried rice prepared by the manufacturing method of fried rice using vegetable juice was used as Comparative Example 1.

The component analysis of the fried rice of Experimental Example 1 and the fried rice of Comparative Example 1 prepared by the manufacturing method according to the present invention is shown in Table 1 below. The components of Comparative Example 1 are the contents indicated on the outer packaging of the product.

division Percentage of daily nutritional component standard per 100g of total content Experimental example 1 Comparative Example 1 calorie 320kcal 425 calories salt One% 0% carbohydrate 2.5% 2% sugars 2% 5% province 8.5% 9% cholesterol 0% 0% protein 9.5% 9% polyphenols 0.01g - shogaol 0.1mg -

As a result of comparison with Experimental Example 1 according to the present invention, it can be seen that Experimental Example 1 uses 3% less sugar than Comparative Example 1, but has a low calorie content of about 105 kcal and contains more carbohydrates and proteins. And it can be seen that Experimental Example 1 contains polyphenols and shogaol components not contained in Comparative Example 1. Therefore, it can be seen that the fried rice of Experimental Example 1 prepared according to the present invention is more nutritious than the fried rice of Comparative Example 1 and contains more ingredients useful for the health of consumers.

In addition, for the sensory test for Experimental Example 1 and Comparative Example 1, the aroma, color, taste, and overall acceptability were evaluated by 20 sensory assessors using a 5-step rating method (5: very good, 4: good, 3: average). , 2: bad, 1: very bad) was repeated three times, and the average values are shown in Table 2 below.

division incense color taste overall sign Experimental Example 1 4.7 4.3 4.8 4.6 Comparative Example 1 4.1 3.7 3.9 3.9

As shown in Tables 1 to 3, Experimental Example 1 was found to be superior to Comparative Example 1 in terms of aroma, color, taste, and overall acceptability as a result of sensory test measurement.

The present invention described above has been described with reference to one embodiment shown in the drawings, but this is only exemplary, and those skilled in the art can make various modifications and equivalent other embodiments therefrom. will have to be clarified. Therefore, the true technical protection scope of the present invention should be construed by the appended claims, and all technical ideas within the equivalent range should be construed as being included in the scope of the present invention.

S1: extract extraction step
S1-1: Drying step
S1-2: mixing step
S1-3: Extraction step
S2: low temperature aging step
S3: material mixing step
S4: penetration step
S5: stirring step
S6: drying step

Claims (4)

An extract extraction step (S1) of extracting an extract from a first mixture comprising a main component composed of jujube and a subcomponent including a medicinal material compatible with the jujube;
A low-temperature aging step (S2) of aging the extracted extract at a temperature of 3 to 6 ° C. for 4 to 6 days;
A material mixing step (S3) of obtaining a second mixture by stirring fried rice, aged extract, alternative sweetener, and salt at a ratio of 85% by weight: 13% by weight: 1.5% by weight: 0.5% by weight;
A penetration step (S4) of impregnating the second mixture so that the extract penetrates the fried rice, sealing it, and aging it at a low temperature in a low-temperature refrigerator for 70 minutes;
A stirring step (S5) of stirring the second mixture in a stirrer at 13 to 17 rpm to release the solidified state of the second mixture that has passed through the infiltration step (S4) to obtain separated fried rice; and
A drying step (S6) of drying the separated puffed rice in the range of 30 to 45 ° C for 18 to 22 hours so that the water content of the separated puffed rice is 20 to 25%,
The alternative sweetener includes one or more of xylitol, citrus extract, and allulose;
Method for producing fried rice using jujube, characterized in that the jujube and the compatible medicine is ginger . According to claim 1,
The extract extraction step (S1),
A drying step (S1-1) of cutting the jujube and the medicinal material compatible with the jujube into a width of 3 to 6 mm and drying the jujube at a water content of 15 to 25% at 50 to 60 ° C;
A mixing step (S1-2) of mixing the dried jujube and the medicinal material compatible with the jujube to create a first mixture: and
An extraction step (S1-3) of adding 2 to 3 times the water to the first mixture, sterilizing it by heating at a temperature of 70 ° C. for 30 minutes, and extracting the extract solution at 40 to 50 ° C. for 3 to 5 hours. Method for producing puffed rice using jujube. According to claim 1,
The method of producing fried rice using jujube, characterized in that the medicinal material compatible with the jujube undergoes sterilization and pesticide removal steps before the extract extraction step (S1).
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