KR102695112B1 - Scorched rice drinking and drinking composition - Google Patents

Abstract

The present invention relates to a nurungji composition which omits the step of cooking rice when manufacturing nurungji and provides nurungji easily, quickly, and at a low cost by directly roasting grains, and which can also be applied to food and beverages to provide the savory taste of nurungji. The present invention discloses a nurungji composition manufactured by soaking washed grains in water to sufficiently soak them, and then roasting them or roasting them while sprinkling water during the roasting process, characterized in that the nurungji composition is manufactured using at least one of rice, glutinous rice, wheat, corn, soybeans, barley, oats, buckwheat, kamut, millet, sorghum, red beans, quinoa, and coffee.

Description

{Scorched rice drinking and drinking composition}

The present invention relates to a nurungji composition, and more specifically, to a nurungji composition which omits the rice-cooking process when making nurungji and instead roasts grains to provide nurungji easily, quickly, and at a low cost, and which can be applied to food and beverages to provide the rich taste of nurungji.

In general, nurungji is the rice that has stuck to the bottom of the pot when cooked in a cauldron, which is scraped off with a spatula and dried or eaten as is. It is known to have a savory flavor and taste and is quite nutritious. This nurungji is also called nul-eun-bap, and the stuck-on rice is eaten as a snack, or it is eaten as a substitute for rice after adding water and boiling it again.

However, these days, instead of using cast iron pots or traditional rice cookers like in the past, we use electric rice cookers or other pressure cookers to cook rice, so nurungji is not created, and so it is not easy to find nurungji around us. If we want to eat nurungji, we have to press the rice to make nurungji, which is inconvenient. In addition, not only has the number of people looking for nurungji decreased, but the existing nurungji has also found it difficult to satisfy the tastes of people who are accustomed to the cookies, bread, and other snacks on the market.

Therefore, in an effort to protect the health of children exposed to snacks and confectionery containing chemical additives and office workers with busy daily lives, as well as in an effort to provide high-quality nurungji through our own unique food with excellent taste and texture, instant nurungji is being demanded as a new breakfast substitute.

The general instant nurungji was preferred only by middle-aged and older people who like a savory taste, and had the problem of low palatability as a food not enjoyed by children or young people. In particular, it was difficult for the general conventional nurungji to provide a soft texture, and as time passed after it was made into nurungji, the tissue hardens, so if it is eaten as a snack as is, it can cause tooth damage, especially in the case of the elderly, children, and infants. In addition, the conventional nurungji had the disadvantage that the hard tissue did not easily break apart even when boiled in water, and it took a long time to boil it to break apart enough for it to be easy to eat.

Republic of Korea Patent No. 10-1463009 Republic of Korea Patent No. 10-2517785

Therefore, the purpose of the present invention to solve the above-mentioned conventional problems is to provide a nurungji composition that enables nurungji to be provided easily, quickly and at a low cost by directly roasting grains without the rice-cooking process when producing nurungji.

Another object of the present invention is to provide a nurungji composition that can provide the rich taste of nurungji by providing nurungji as nurungji grains, nurungji powder, and nurungji extract and applying it to various foods and beverages.

The present invention, in order to achieve the above-described object, discloses a nurungji composition manufactured by soaking washed grains in water to sufficiently soak them, then roasting them or roasting them while sprinkling water during the roasting process, characterized in that the nurungji composition is manufactured from at least one of rice, glutinous rice, wheat, corn, beans, barley, oats, buckwheat, kamut, millet, sorghum, red beans, quinoa, and coffee.

In addition, the above-mentioned nurungji composition may be characterized in that it is manufactured by mixing nurungji with at least one of carbonated beverages, non-carbonated beverages, dairy beverages, alcoholic beverages, confectionery, processed foods, and sauces.

In addition, the above-mentioned nurungji composition may be characterized in that it is manufactured into a carbonated beverage by being mixed with at least one of water, sodium carbonate, carbon dioxide, and carbonic acid gas, or by being mixed with at least one of water, sodium carbonate, carbon dioxide, carbonic acid gas, a sweetener, an acidulant, a flavoring agent, a roasted grain extract, a protein extract powder, fruit juice, vegetable juice, plant extract, animal extract powder, pigment, salt, and electrolyte.

In addition, the above-mentioned nurungji composition may be characterized in that it is manufactured as a non-carbonated beverage by being made of water or by mixing at least one of water, a sweetener, an acidulant, a flavoring agent, a roasted grain extract, a protein extract powder, fruit juice, vegetable juice, a plant extract, an animal extract powder, a pigment, salt, and an electrolyte.

In addition, the above-mentioned nurungji composition may be characterized in that it is manufactured into a dairy beverage by being mixed with at least one of milk, goat milk, and fermented milk.

In addition, the above-mentioned nurungji composition may be characterized in that it is manufactured into an alcoholic beverage by being mixed with at least one of distilled soju, diluted soju, yakju, cheongju, wine, beer, makgeolli, and dongdongju.

In addition, the above-mentioned nurungji composition may be characterized in that it is mixed with at least one of bread, rice cake, biscuit, dry bread, cake, pie, donut, macaron, snack, chocolate, cookie, confectionery, gum, candy, jelly, caramel, marshmallow, pancake, mooncake, yakgwa, gangjeong, sanja, jeonggwa, taffy, yugwa, yanggaeng, and gwapyeon to be manufactured into a confectionery.

In addition, the above-mentioned nurungji composition may be characterized in that it is manufactured into a processed food by mixing with at least one of pizza, dumplings, ham, sausage, sundae, meat, tofu, hot bar, fish cake, muk, noodles, roasted grain powder, dried grain powder, roasted grain, dried grain, powdered coffee, powdered tea, cereal, pork cutlet, sweet and sour pork, fried chicken, meat patty, hamburger, hot dog, tteokgalbi, hamburger steak, kimbap, and corn dog.

In addition, the above-mentioned nurungji composition may be characterized in that it is manufactured by further containing at least one of roasted grains, roasted grain powder, and roasted grain extract.

In addition, it is possible to provide a nurungji food or beverage manufactured with the nurungji composition and packaged and sold in one or more servings.

The present invention can provide a nurungji composition that enables nurungji to be provided easily, quickly and at a low cost by directly roasting grains without the process of cooking rice when producing nurungji.

In addition, the present invention provides nurungji as nurungji grains, nurungji powder, and nurungji extract, so that it can be applied to various foods and beverages to provide the rich taste of nurungji.

In addition, the present invention is easy to use for various edible purposes, is in granular form, so it is very easy to package, and is therefore very advantageous for export.

The present invention may have various modifications and various embodiments, and specific embodiments are illustrated in the drawings and described in detail in the detailed description. However, this is not intended to limit the present invention to specific embodiments, but should be understood to include all modifications, equivalents, or substitutes included in the spirit and technical scope of the present invention.

The present invention is not limited to the embodiments disclosed below, but can be implemented in various different forms, and the present embodiments are provided only to ensure that the disclosure of the present invention is complete and to fully inform a person having ordinary skill in the art of the scope of the invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the attached drawings. First, when adding reference numerals to components of each drawing, it should be noted that, even if they are shown in different drawings, identical components are given the same numerals as much as possible. In addition, when describing the present invention, if it is determined that a specific description of a related known configuration or function may obscure the gist of the present invention, the detailed description thereof will be omitted.

The nurungji composition according to the present invention is a nurungji composition manufactured by soaking washed grains in water to sufficiently soak them, then roasting them or roasting them while sprinkling water during the roasting process, and can be manufactured using at least one of rice, glutinous rice, wheat, corn, beans, barley, oats, buckwheat, kamut, millet, sorghum, red beans, quinoa, and coffee.

Here, the nurungji grains are packaged at 10-100%, and the nurungji composition may contain nurungji powder and nurungji extract (solid content) at 1-99% by weight.

In addition, the existing method of making nurungji involves a two-step process of making nurungji using steamed rice, but the special invention allows for the simultaneous steaming and cooking of nurungji by soaking grains in water and then roasting them, so that nurungji can be provided easily and quickly. At this time, nurungji can be manufactured using nurungji grains, nurungji powder, and nurungji extract.

In addition, the process of manufacturing nurungji involves slowly roasting grains that have been sufficiently soaked in water at medium to low temperatures so that the steaming and boiling processes take place simultaneously, and nurungji grains, nurungji powder, and nurungji extract are manufactured, which can be mixed and used in various foods and beverages.

The above nurungji grains can be manufactured from nurungji rice, nurungji glutinous rice, nurungji wheat, nurungji corn, nurungji beans, nurungji barley, nurungji oats, nurungji buckwheat, nurungji kamut, nurungji millet, nurungji corn, nurungji red bean, nurungji quinoa, and nurungji coffee.

The above nurungji powder can be manufactured from nurungji rice powder, nurungji glutinous rice powder, nurungji wheat powder, nurungji corn powder, nurungji bean powder, nurungji barley powder, nurungji oat powder, nurungji buckwheat powder, nurungji kamut powder, nurungji millet powder, nurungji sorghum powder, nurungji red bean powder, nurungji quinoa powder, and nurungji coffee powder.

The above-mentioned nurungji extract can be manufactured from nurungji rice extract, nurungji glutinous rice extract, nurungji wheat extract, nurungji corn extract, nurungji soybean extract, nurungji barley extract, nurungji oat extract, nurungji buckwheat extract, nurungji kamut extract, nurungji millet extract, nurungji sorghum extract, nurungji red bean extract, nurungji quinoa extract, and nurungji coffee extract.

Preferably, in the beverage composition, nurungji extract is mainly used, and in the food composition, nurungji powder or nurungji grain is mainly used, but both can be used depending on the manufacturing method.

In addition, the above-mentioned nurungji composition can be manufactured by mixing nurungji with at least one of carbonated beverages, non-carbonated beverages, dairy beverages, alcoholic beverages, confectionery, processed foods, and sauces.

In addition, the above-mentioned nurungji composition can be manufactured into a carbonated beverage by mixing it with at least one of water, sodium carbonate, carbon dioxide, and carbon dioxide gas, or by mixing it with at least one of water, sodium carbonate, carbon dioxide, carbon dioxide, a sweetener, an acidulant, a flavoring agent, a roasted grain extract, a protein extract powder, fruit juice, vegetable juice, plant extract, animal extract powder, pigment, salt, and electrolyte.

In addition, the above-mentioned nurungji composition can be made of water or mixed with at least one of water, a sweetener, an acidulant, a flavoring agent, a roasted grain extract, a protein extract powder, fruit juice, vegetable juice, a plant extract, an animal extract powder, a coloring agent, salt, and an electrolyte to produce a non-carbonated beverage.

Preferably, the roasted grain extract mixed into the carbonated beverage and non-carbonated beverage may be rice, glutinous rice, wheat, corn, barley, oats, buckwheat, soybeans, kamut, millet, sorghum, red bean, or quinoa.

Also preferably, the plant extracts may be used in a dried or roasted state, such as green tea, black tea, pu-erh tea, cissus, yew, perilla, barley sprout, oat sprout, turmeric, etc.

Also preferably, the protein extract powder may be an isolated whey protein powder, an isolated soy protein powder, or a concentrated whey protein powder.

In addition, the above-mentioned nurungji composition can be manufactured into a dairy beverage by mixing it with at least one of milk, goat milk, and fermented milk.

In addition, the above-mentioned nurungji composition can be mixed with one or more of distilled soju, diluted soju, yakju, cheongju, wine, beer, makgeolli, and dongdongju to produce an alcoholic beverage.

In addition, the above-mentioned nurungji composition can be mixed with one or more of bread, rice cake, biscuit, dry bread, cake, pie, donut, macaron, snack, chocolate, cookie, confectionery, gum, candy, jelly, caramel, marshmallow, pancake, mooncake, yakgwa, gangjeong, sanja, jeonggwa, taffy, yugwa, yanggaeng, and gwapyeon to make a confectionery.

In addition, the above-mentioned nurungji composition can be mixed with one or more of pizza, dumplings, ham, sausage, sundae, meat, tofu, hot bar, fish cake, jelly, noodles, roasted grain powder, dried grain powder, roasted grain, dried grain, powdered coffee, powdered tea, cereal, pork cutlet, sweet and sour pork, fried chicken, meat patty, hamburger, hot dog, tteokgalbi, hamburger steak, kimbap, and corn dog to produce a processed food.

In addition, the above-mentioned nurungji composition can be manufactured into a sauce by mixing it with at least one of mayonnaise, ketchup, mustard, gochujang, doenjang, ssamjang, makjang, soy sauce, curry, soybean paste, fish sauce, salted seafood, salt, a sweetener, honey, soy sauce, corn syrup, syrup, condensed milk, cheese, butter, cream, margarine, bean paste, and red bean paste.

In addition, the above-mentioned nurungji composition can be manufactured by further containing at least one of roasted grains, roasted grain powder, and roasted grain extract.

In addition, it is possible to provide a nurungji food or beverage manufactured with a nurungji composition and packaged and sold in one or more servings.

As described above, the present invention produces a savory taste by generating a carbonyl compound as the nurungji turns brown. In addition, since the process of cooking rice is omitted when manufacturing nurungji, nurungji can be manufactured easily and quickly, and can be provided at a much lower price than now. In addition, it is easy to use for various edible purposes, and since it is in the form of granules, it is very easy to package, and therefore, it is very advantageous for export. Roasted grains expand during the roasting process, and a lot of space is formed inside the grain, so it is soft and not sticky. However, nurungji becomes sticky as it is steamed due to the moisture inside the grain, and as a result, there is almost no space layer, and the inside of the grain has binding force, so it can maintain a chewy taste even when cooked with rice.

Although the present invention has been illustrated and described with reference to preferred embodiments as described above, it is not limited to the above-described embodiments, and various modifications and variations are possible by those skilled in the art without departing from the spirit of the present invention and within the scope equivalent to the technical idea of the present invention and the scope of the patent claims to be described below.

Claims (11)

A nurungji composition manufactured by roasting washed grains while skipping the rice-cooking process and sprinkling water directly on the grains during the roasting process so that the semi-cooking and under-cooking occur simultaneously, and is manufactured by using at least one of rice, glutinous rice, wheat, corn, beans, barley, oats, buckwheat, kamut, millet, sorghum, red beans, quinoa, and coffee.
The above nurungji composition is manufactured and provided using at least one of nurungji grains, nurungji powder, and nurungji extract.
The above-mentioned nurungji composition is a nurungji composition characterized in that it is manufactured so that nurungji is mixed with at least one of carbonated beverages, non-carbonated beverages, dairy beverages, alcoholic beverages, confectionery, processed foods, and sauces.
delete delete delete delete delete In the first paragraph,
The above-mentioned nurungji composition is characterized in that at least one of bread, rice cake, biscuit, dry bread, cake, pie, donut, macaron, snack, chocolate, cookie, caramel, marshmallow, pancake, mooncake, yakgwa, gangjeong, yugwa, and yanggaeng is mixed to manufacture a confectionery.
In the first paragraph,
The above-mentioned nurungji composition is characterized in that it is manufactured into a processed food by mixing at least one of pizza, dumplings, ham, sausage, sundae, meat, tofu, hot bar, fish cake, jelly, noodles, roasted grain powder, dried grain powder, roasted grain, dried grain, powdered coffee, cereal, hamburger, hot dog, kimbap, and corn dog.
In the first paragraph,
The above-mentioned nurungji composition is characterized in that the nurungji composition is manufactured into a sauce by mixing at least one of red pepper paste, doenjang, ssamjang, makjang, soy sauce, soybean paste, fish sauce, jocheong, molasses, syrup, condensed milk, cheese, butter, cream, margarine, bean paste, and red bean paste.
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