KR102594958B1 - Overcooked rice soup containing Perilla seeds and its manufacturing method - Google Patents

Abstract

The present invention is to produce perilla seed nurungjitang by adding perilla seeds. The perilla seed nurungjitang of the present invention was developed by adding perilla seeds and other ingredients to the nurungjitang, which is eaten by pouring boiling water over the scorched rice, to develop a product that is healthy, convenient, and has excellent sensory properties. It's a very useful invention.

Description

Manufacturing method of perilla seed nurungjitang {Overcooked rice soup containing Perilla seeds and its manufacturing method}

The present invention is to produce perilla seed nurungjitang by adding perilla seeds.

Perilla is Korea's representative oil crop. It is an annual plant belonging to the Lamiaceae family that is native to eastern Asia, including the Korean Peninsula. It has been used for food and medicinal purposes along with perilla, which belongs to the same species. Perilla seeds are suitable for human consumption because their seeds are thick and the leaves have a light scent. Depending on the purpose, they are divided into seed perilla seeds, which produce seeds, and leaf perilla seeds, which harvest perilla leaves. It is a summer crop that is sown in the spring and bears seed in the fall. It grows well even in somewhat poor soil on well-drained soil. It has an accurate biological clock that recognizes the length of the day, so that the flowering date is constant regardless of the planting time. has.

Perilla oil, which is rich in essential fatty acids, has excellent efficacy in improving the function of our body and preventing adult diseases. In particular, alpha-linolenic acid, an omega-3 fatty acid, is known to be effective in reducing blood cholesterol and promoting brain function, and rosmarinic acid is effective in reducing inflammatory reactions such as allergic rhinitis and conjunctivitis.

When consumed, perilla seeds have various physiological activities that lower blood pressure, improve thrombosis, inhibit cancer cell proliferation, and improve learning ability. However, it is difficult to consume perilla seeds alone, so they are consumed by adding them to side dishes.

Nurungji is a traditional food made by pressing rice at high temperature, making it hard and easy to store and carry. During the process of making scorched rice at high temperatures, a Maillard reaction occurs where sugar and amino compounds react and turn brown. Substances produced by this browning reaction have antioxidant, antibacterial, and anti-allergenic properties, and form an appetizing color and savory flavor, which has a positive effect on palatability. In addition, if you pour water and boil the Nurungji, it becomes Sungnyung, which is an easy meal to eat.

Accordingly, the inventors completed the present invention by adding perilla seeds, a material with excellent health properties, to the scorched rice to produce perilla nurungji stew with improved palatability.

(001) Republic of Korea registered patent KR 10-2081831

Therefore, the purpose of the present invention is to provide perilla seed nurungji-tang with excellent sensory properties and a method for producing the same by adding perilla seeds, which contain a large amount of ingredients useful for health, to nurungji-tang.

In order to achieve the above object, the present invention provides a perilla seed nurungji stew containing nurungji, perilla seed powder, alpha fine powder, shiitake powder, salt, kelp powder, pepper, and water.

The scorched rice is 15 to 17 parts by weight, perilla powder is 9 to 10 parts by weight, alpha fine powder is 0.5 to 1 part by weight, shiitake powder is 0.3 to 0.5 parts by weight, salt is 0.3 to 0.5 parts by weight, and kelp powder is 0.01 to 0.1 parts by weight. 0.03 to 0.07 parts by weight of pepper, 70 to 75 parts by weight of water, more preferably 16.77 parts by weight of scorched rice, 9.58 parts by weight of perilla seed powder, 0.72 parts by weight of alpha fine powder, and 0.48 parts by weight of shiitake powder. parts, 0.48 parts by weight of salt, 0.07 parts by weight of kelp powder, 0.05 parts by weight of pepper, and 71.86 parts by weight of water.

In the present invention, the perilla seed nurungji tang did not contain red pepper powder, so its appearance did not become damaged, and the viscosity of the perilla seed nurungji tang was adjusted by adding alpha fine powder.

In the present invention, the kelp powder changes the inconvenience of making broth by using kelp powder instead of kelp broth into convenience.

In the present invention, the water is preferably 80 to 100°C.

In the present invention, the scorched rice refers to dried scorched paper. White rice is washed and soaked for about 1 hour, and the rice is prepared in a rice cooker. The scorched paper is made in a scorched paper molding machine.

In the present invention, the perilla powder is obtained by peeling and pulverizing perilla seeds. When unpeeled perilla seeds are used, the bitter taste is strong and the preference is lowered, so this was improved.

The perilla seed nurungjitang of the present invention improved the nutty, flavor, and texture of perilla seeds, and improved the overall compatibility, saltiness, and savory taste over the perilla seed nurungjitang prepared according to the recipe in Table 1.

The perilla seed nurungji stew of the present invention is packaged with scorched paper, perilla seed powder, and soup (alpha powder, shiitake powder, salt, kelp powder, pepper). Add soup and water at 80 to 100°C into the scorched paper, leave for 5 minutes, and then add perilla seed powder. It may be put in, stirred and consumed.

In addition, the object of the present invention is to prepare 15 to 17 parts by weight of scorched rice, 0.5 to 1 part by weight of alpha fine powder, 0.3 to 0.5 parts by weight of shiitake powder, 0.3 to 0.5 parts by weight of salt, 0.01 to 0.1 parts by weight of kelp powder, and 0.03 to 0.07 parts by weight of kelp powder. Adding 70 to 75 parts by weight of 80 to 100°C water and cooking for 3 to 5 minutes; And it provides a method for producing perilla seed nurungjitang, which includes adding 9 to 10 perilla seed powder to the mixture and mixing it.

The perilla seed nurungjitang of the present invention is a very useful invention because it develops a healthy, convenient, and highly sensory product by adding perilla seeds and other ingredients to the nurungjitang, which is eaten by pouring boiling water over the scorched rice.

Figure 1 is a schematic diagram showing the first manufacturing process of perilla seed nurungjitang.
Figure 2 is a photograph showing the questionnaire used in the consumer survey of perilla seed nurungjitang.
Figure 3 is a schematic diagram showing the secondary manufacturing process of perilla seed nurungjitang.

Hereinafter, the present invention will be described in detail.

<Example 1> Manufacturing method of perilla seed nurungjitang

<1-1> Primary production of perilla seed nurungjitang

Perilla seeds are known to have physiological activities such as lowering blood pressure, improving thrombosis, and cancer cell proliferation effects. In order to make a product that takes advantage of the physiological activity of perilla seeds and the texture of scorched rice, the first mixing ratio of perilla nurungji soup was set as shown in Table 1 below. . A consumer survey was conducted on 89 people in their 40s, 50s, and 60s for perilla seed nurungjitang prepared using the first mixing ratio at the Sensory Analysis Laboratory of the Obesity Research Center at Chonbuk National University.

ingredient Content (g) Kelp broth 500 Nurungji 70 Peeled perilla seed powder 40 powder soup shiitake powder 3 salt 2 chili powder 0.5 pepper 0.5

Specifically, Nurungji is 75 A 50ml white plastic cup was filled and presented with the lid closed. A three-digit random number was written on the container containing the perilla seed nurungji soup, and the types of questionnaires shown in Figure 2 were divided so that the interviewer could evaluate them in the order of the random numbers appropriate for each type. The order of presentation of the samples was randomly presented according to the Latin-Square Design design, and before evaluation, attendees were made familiar with the evaluation sequence and method, and then four samples were manufactured and provided at the same time according to the process diagram shown in Figure 1. A 9-point scale was used to evaluate: 1 = dislike very much, 5 = neither like nor dislike, and 9 = like very much. Room temperature water was provided along with the sample, and the subjects were instructed to take a break between samples.

In addition, the demographic information of consumers who participated in the perilla seed nurungji soup consumer survey is shown in Table 2 below. Nurungji was found to be a familiar and frequently enjoyed food to consumers, with no one having ever eaten it. 75.9% of consumers consume Nurungji in the morning, and 80.5% of target consumers considered taste to be the most important factor when purchasing Nurungji.

N=89 (%) gender other 35.6 female 64.4 age range 40s 36.8 50s 37.9 60s 25.3 Frequency of eating almost everyday 3.4 Once every 2-3 days 12.6 Once a week 25.3 Once every 2-3 weeks 25.3 once a month 13.8 Once every 2-3 months 10.3 once or twice a year 9.2 Not eating at all 0.0 Purchase frequency almost everyday 1.2 Once every 2-3 days 10.5 Once a week 5.8 Once every 2-3 weeks 12.8 once a month 24.4 Once every 2-3 months 17.4 once or twice a year 24.4 Not eating at all 3.5 When to eat scorched rice morning 75.9 lunch 5.7 dinner 8.0 snack 10.3 Factors influencing the purchase of scorched rice taste 80.5 price 4.6 brand 2.3 etc 12.6

The taste evaluation and appearance evaluation of the first consumer survey are shown in Table 3 below. The overall preference, which was evaluated after tasting, was at a level of 5.1, which is close to average on a 9-point scale. Considering that competitiveness in the market can be secured if the score is 6.5 or higher on a 9-point scale, this product still had some shortcomings. In the case of savory preference, it was found to be at a level of 6.7 based on a 9-point scale, and in the case of texture preference, it was found to be at an acceptable level of 6.4.

However, the preference for perilla flavor was 5.7, the preference for thickness was 5.3, and the preference for umami was 5.5, similar to the average level of 5, which was neither negative nor positive. The overall preference for salty taste was lower than the average of 5 points, so it was perceived negatively by consumers. Since most preference evaluation results were average or below average, product improvement was required by analyzing open questions and taking into account insufficiencies. In addition, in the open question, 27.3% responded that “I don’t like it because it’s salty,” and 24.7% responded that red pepper powder reduces the preference for the appearance. Through this, we were able to understand the reason for obtaining low scores in appearance preference and color preference.

Taste evaluation Overall preference 5.1 savory preference 6.7 Perilla flavor preference 5.7 Texture preference 6.4 Replacement symbol 5.3 Overall preference for harmony 4.9 Salty taste preference 4.5 Umami preference 5.5 Appearance evaluation Appearance preference 4.7 color preference 5.0

<1-2> Secondary manufacturing of perilla seed nurungjitang

The second recipe was completed by modifying the recipe based on consumer preference for the recipe in Example 1-1. In the first mixing ratio, boiled kelp broth was used, but in the second mixing ratio, kelp powder was added to the powder soup instead of kelp broth, changing the inconvenience of making broth to convenience.

In addition, red pepper powder, which spoiled the appearance, was excluded, and the viscosity was adjusted by adding alpha fine powder to the powdered soup, reflecting the opinion that it was 9.1% thin in the open question results.

Material name Content (g) ratio(%) water 300 71.86 Nurungji 70 16.77 Perilla seed powder 40 9.58 powder soup alpha differential 3 0.72 shiitake powder 2 0.48 salt 2 0.48 Kelp Powder 0.3 0.07 pepper 0.2 0.05

Material name Primary mixing ratio Secondary mixing ratio water 500ml kelp broth 300ml water Nurungji 70g 70g Perilla seed powder 40g 40g powder soup salt 3g alpha differential 3g shiitake powder 2g shiitake powder 2g chili powder 1g salt 2g pepper 0.2g Kelp powder 0.3g pepper 0.2g

A consumer survey was conducted on the second recipe using the same method as the existing consumer survey. Convenience was increased by adding kelp in powder form instead of kelp broth, and since 9.1% of the opinion was that it was thin, alpha fine powder was added to adjust the viscosity. Taking into account the opinion that red pepper powder reduces the appearance preference, red pepper powder was excluded from the recipe.

As a result, the second consumer survey showed that, unlike the first consumer survey, the appearance preference tended to increase from 4.7 to 7.0 and the color preference tended to increase from 5.0 to 7.0 after the red pepper powder was removed. In the case of taste evaluation, overall preference increased. As a result of the second survey, the overall preference score was found to be 7.7 on a 9-point scale. This figure exceeded 6.5 points, confirming that there is no problem in securing competitiveness in the market.

In addition, preference for savory taste (6.0 → 7.7), preference for perilla flavor (5.7 → 7.7), preference for texture (6.4 → 7.3), preference for thickness (5.3 → 7.3), preference for overall compatibility (4.9 → 7.6), and preference for salty taste (4.5 → 6.4) ), umami preference (5.5 → 7.4) In addition to the overall preference, an upward trend in preference was also confirmed in the second consumer survey.

item Primary consumer research Secondary consumer research Appearance evaluation Appearance preference 4.7 7.0 color preference 5.0 7.0 Taste evaluation Overall preference 5.1 7.7 savory preference 6.7 7.7 Perilla flavor preference 5.7 7.7 Texture preference 6.4 7.3 Replacement symbol 5.3 7.3 Overall preference for harmony 4.9 7.6 Salty taste preference 4.5 6.4 Umami preference 5.5 7.4

Claims (4)

Cooking for 5 minutes by adding 71.86 parts by weight of water at 80 to 100°C to 16.77 parts by weight of scorched rice, 0.72 parts by weight of alpha powder, 0.48 parts by weight of shiitake powder, 0.48 parts by weight of salt, 0.07 parts by weight of kelp powder, and 0.05 parts by weight of pepper. ; and
A method for producing perilla seed nurungjitang, comprising peeling the perilla seeds and adding 9.58 parts by weight of crushed perilla seed powder to the mixture and mixing. delete delete delete