KR20000059739A - Method for Making Instant Scorched Rice-tea - Google Patents
Method for Making Instant Scorched Rice-tea Download PDFInfo
- Publication number
- KR20000059739A KR20000059739A KR1019990007563A KR19990007563A KR20000059739A KR 20000059739 A KR20000059739 A KR 20000059739A KR 1019990007563 A KR1019990007563 A KR 1019990007563A KR 19990007563 A KR19990007563 A KR 19990007563A KR 20000059739 A KR20000059739 A KR 20000059739A
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- South Korea
- Prior art keywords
- rice
- water
- tea
- powder
- green tea
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 14
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 26
- 235000009566 rice Nutrition 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 244000269722 Thea sinensis Species 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 9
- 235000009569 green tea Nutrition 0.000 claims abstract description 8
- 235000021329 brown rice Nutrition 0.000 claims description 16
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 5
- 235000013616 tea Nutrition 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims 1
- 241000209094 Oryza Species 0.000 abstract description 25
- 230000035622 drinking Effects 0.000 abstract description 4
- 235000020344 instant tea Nutrition 0.000 abstract 2
- 238000007598 dipping method Methods 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 238000010298 pulverizing process Methods 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 6
- 238000009834 vaporization Methods 0.000 description 3
- 230000008016 vaporization Effects 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 235000005135 Micromeria juliana Nutrition 0.000 description 2
- 240000002114 Satureja hortensis Species 0.000 description 2
- 235000007315 Satureja hortensis Nutrition 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 240000001980 Cucurbita pepo Species 0.000 description 1
- 235000009852 Cucurbita pepo Nutrition 0.000 description 1
- 240000000249 Morus alba Species 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000004071 soot Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
- A23N12/08—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for drying or roasting
- A23N12/10—Rotary roasters
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/214—Tea
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Tea And Coffee (AREA)
Abstract
Description
본 발명은 열수에 타서 마실 수 있는 즉석 숭늉차의 제조방법에 관한 것이다. 숭늉은 재래식 솥에 밥을 지었을 때 밥이 눌어 생기는 누룽지를 물에 끓여 만들어진다. 숭늉은 고소하고 은근한 맛으로 인하여 전통적으로 쌀밥을 주식으로 하는 우리에게는 매우 친근한 식후 음료이다. 그러나 전기솥이나 압력솥이 취반기의 주종을 이루면서 누룽지가 생성되지 아니하여 전통적인 숭늉을 마실 수 없는 실정이다.The present invention relates to a method for producing instant soybean tea which can be drunk on hot water. Sung Soong is made by boiling rice in the water, which is produced when rice is cooked in a conventional pot. Sung Sok is a very friendly post-dinner drink for us who have traditionally used rice as a staple food because of its savory, subtle taste. However, electric cookers or pressure cookers dominate the cooking season, and no nurungji is produced, so it is not possible to drink traditional soong.
근래에는 밥을 열판에 압착하거나 쌀에 물을 첨가하여 열판에서 가열하면서 누룽지를 생산하여 식당이나 가정에 공급함으로써 숭늉이 우리의 식탁에 오르고 있다.In recent years, Sung-Kong has come to our table by compressing rice on a hot plate or adding water to rice to heat it on a hot plate to produce nurungji and supply it to restaurants and homes.
본 발명과 관련된 기술로서 특허공번 제95-14654호 (1995. 12. 13 공고) 현미숭늉차의 제조방법에는 현미를 물에 침적시켰다가 수분을 50%정도 탈수시킨후 증숙시키고 다시 수분함유량이 5%정도가 되게 건조시킨후 소금과 혼합하여 간접열로 볶아 1.5배 내지 2배로 팽화시키는 기술을 소개하고 있다. 이러한 방법은 수분함량이 5%정도인 현미를 볶는 것이므로 혼합된 소금의 간접열로 고르게 볶는다해도 표면은 눋고 내부는 눋지 않고 팽화하므로 물과 함께 끓였을 때 표면의 눌은 부분에서만 고소한 맛이 우러나고 팽화된 내부에서는 튀김맛이 나게 된다. 또한 이러한 방법에 의한 현미숭늉차는 제조공정이 매우 복잡하고 반드시 물에 넣어 끓여야 하며 마실 때 누룽지 알맹이가 남게되어 개운하지 못하다.As a technique related to the present invention, Patent Publication No. 95-14654 (Notice of Dec. 13, 1995) In the manufacturing method of brown rice soybean tea, steamed brown rice was dehydrated in water and dehydrated about 50%, and then steamed again. After drying to about%, mixed with salt and roasted by indirect heat, it introduces a technology that swells 1.5 to 2 times. Since this method is to fry brown rice with 5% moisture content, even if it is roasted evenly with indirect heat of mixed salt, the surface is thin and the inside is not swollen and swells, so when boiled with water, only the pressed part of the surface has a savory taste. Inside the puffed, you get a deep-fried taste. In addition, the brown rice tea by this method is very complicated manufacturing process and must be boiled in water, and it is not good to drink because it remains Nurungji kernels.
본 발명은 본래의 숭늉맛을 그대로 유지할 수 있으며 단위 누룽지 당 얻을 수 있는 향기가 진하고 열수에 넣고 즉석에서 마실 수 있는 숭늉을 제공하는데 기술적 과제를 두고 있다. 아울러 마신후 누룽지 찌꺼기가 없게 하여 홍차나 녹차처럼 정갈하고 개운한 뒷처리에도 주안을 둔다.The present invention has a technical problem to maintain the original taste of Soongjak, and to provide a Soung Sok that can be drunk in hot water and rich in fragrance obtained per unit Nurungji. In addition, after drinking, there are no residues, so pay attention to clean and refreshing after treatment like black tea or green tea.
본 발명은 쌀이나 현미를 주재료로 하며 주재료인 쌀과 현미를 볶을 때 표면과 내부가 균일하게 볶아지고 내부가 팽화되지 않게 하는 점에 기술적 특징을 두고 있다.The present invention has a technical feature that the surface and the inside is uniformly roasted and the inside is not expanded when roasting rice and brown rice as the main material and the main material of rice and brown rice.
본 발명을 공정별로 상세히 설명한다.The present invention will be described in detail by process.
* 제1공정(물 불리기)* First step (water pour)
냉수 또는 온수에 쌀을 침적시켜 물 불리기를 한다. 냉수에는 4-5시간, 온수에는 3-4시간이면 충분하다.The rice is soaked in cold or hot water. 4-5 hours for cold water and 3-4 hours for hot water is enough.
* 제2공정(물 빼기)* 2nd step (water draining)
물불 리가 완료된 쌀이나 현미를 소쿠리에 담아 물을 뺀다. 이때 쌀과 현미는 충분한 수분을 함유하고 있다.Drain rice with brown rice or brown rice in a colander. At this time, rice and brown rice contain sufficient moisture.
* 제3공정(볶기)* 3rd process (roasting)
수분이 충분히 함유된 쌀이나 현미를 증숙하지 않고 회전볶음솥에 넣어 120℃ 내지 140℃의 온도로 고르게 볶는다. 이때 중요한 것은 수분이 충분히 함유된 쌀이나 현미가 가열되면 수분이 증발하므로 고두밥이 되면서 외면과 내면이 같은 정도로 황갈색으로 눋게 된다는 점이다. 그것은 쌀이나 현미에 수분이 다량 함유되어 가열되어도 수분이 기화열을 흡수하므로 기화가 완료될 때까지 표면은 눋지 않고 기화가 점차 종료되어감에 따라 표면과 내부가 함께 같은 정도로 눋게 되는 것이다.Rice or brown rice containing sufficient moisture is put in a rotary stir-fry pan without steaming and roasted evenly at a temperature of 120 ° C to 140 ° C. At this time, the important thing is that when the rice or brown rice containing enough moisture is heated, the water evaporates, and it turns to yellowish brown with the same outer surface and inner surface as gourd rice. It absorbs the heat of vaporization even when heated with a large amount of water in rice or brown rice, so the surface is not steamed until vaporization is completed, and the surface and the interior are steamed to the same extent as vaporization is ended.
별도의 증숙공정 없이 수분이 충분히 함유된 쌀이나 현미를 볶는 것이 중요한 열쇠이다.It is important to fry rice or brown rice that are full of moisture without steaming.
* 제4공정(분쇄)* 4th process (grinding)
볶음 공정을 거친 쌀이나 현미는 전혀 팽화됨이 없이 표면과 내부가 황갈색으로 고르게 눋게 되는 바, 이를 상온에서 충분히 냉각시킨 후 잘게 분쇄한다. 분쇄하는 것은 숭늉을 만들어 마실 때 누룽지 알맹이가 남게되는 것을 피하고 누룽지 입자를 숭늉과 함께 남김없이 마실 수 있도록 하기 위해서이다. 분쇄는 지나치게 미분화해서는 안되고 혀에 작은 입자가 감촉될 수 있는 1mm 이하가 적당하다.The rice or brown rice, which have been stir-fryed, becomes yellowish brown evenly on the surface and inside without swelling at all. After cooling sufficiently at room temperature, it is pulverized finely. Crushing is to avoid leaving the Nurungji kernels in the making and drinking and to keep the Nurungji particles with them. Grinding should not be too micronized and less than 1 mm is suitable for small particles on the tongue.
이러한 공정을 거쳐 제조된 누룽지 분말을 열수에 넣어 저으면 고소한 맛이 뛰어난 즉석 숭늉이 된다. 통상 열수 100㎖에 누룽지 분말 2-4g을 넣으면 적당하다.If you add Nurungji powder prepared through this process to hot water and stir, you will have instant taste with excellent taste. Usually, it is suitable to add 2-4 g of nurungji powder to 100 ml of hot water.
이와 같이 제조된 숭늉용 누룽지 분말에 미분화한 녹차분말을 부피비 90:10 내지 96:4 의 비율로 혼합하면 훌륭한 숭늉녹차가 된다. 이는 녹차를 부직포 팩에 담아 우려내고 찌꺼기를 버리는 것과 달리 소량의 미분화된 녹차분말을 숭늉과 함께 마시게 되므로 찌꺼기를 남기지 아니하고 녹차맛이 나는 정갈한 숭늉을 제공할 수 있다.The finely powdered green tea powder is prepared in the Soongung Nurungji powder so mixed at a volume ratio of 90:10 to 96: 4, which results in a good Soongung green tea. This is because the green tea is packed in a non-woven pack and discards the dregs, so that a small amount of undifferentiated green tea powder is soaked together with the mulberry so it can provide a neat sour taste without leaving any dregs.
본 발명은 증숙공정 없이 함수율이 놓은 물불은 쌀 또는 현미의 표면과 내부가 고르게 볶아지므로 소량을 넣어도 고소한 향미가 매우 진하고 마신후 누룽지 덩어리가 남지 않아 정갈한 뒷처리를 보장한다. 또한 제조공정이 극히 단순하여 증숙방식에서와 같이 고두밥이 서로 엉켜 이를 분리하는 번거로움이 없다.In the present invention, the water fire placed in the water content without steaming process is roasted evenly on the surface and inside of the rice or brown rice, so the flavor is very strong even after a small amount and no rubbing remains after drinking to ensure neat after-treatment. In addition, the manufacturing process is extremely simple, there is no hassle to separate the doudubap tangled together as in the steaming method.
본 발명의 또다른 특징은 열수에 타서 즉석에서 숭늉을 제공할 수 있다는 점으로서 물에 넣어 끓여야하는 번거로움을 해소할 수 있다.Another feature of the present invention is that it is possible to provide soot on the hot water immediately to eliminate the hassle to boil in water.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019990007563A KR20000059739A (en) | 1999-03-08 | 1999-03-08 | Method for Making Instant Scorched Rice-tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019990007563A KR20000059739A (en) | 1999-03-08 | 1999-03-08 | Method for Making Instant Scorched Rice-tea |
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| Publication Number | Publication Date |
|---|---|
| KR20000059739A true KR20000059739A (en) | 2000-10-05 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019990007563A KR20000059739A (en) | 1999-03-08 | 1999-03-08 | Method for Making Instant Scorched Rice-tea |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100463683B1 (en) * | 2001-04-04 | 2004-12-29 | 허동호 | manufacturing method of powder for instant water boiled with burned cereals |
| KR100557503B1 (en) * | 2002-11-06 | 2006-03-07 | 김수현 | A powder composition or manufacturing method for drinking water of green tea leaves and unpolished rice |
| KR100748268B1 (en) * | 2007-05-08 | 2007-08-16 | 주식회사 담원에프앤비 | Manufacturing method of scorched rice water using germinated brown rice concentrates |
| KR100836034B1 (en) * | 2002-12-28 | 2008-06-09 | (주)아모레퍼시픽 | Preparation method of parched unpolished rice with excellent taste |
| KR101472121B1 (en) * | 2012-09-28 | 2014-12-10 | 대한민국 | Method for processing steamed or baked rice tea using Danmi |
| KR101705016B1 (en) * | 2015-08-12 | 2017-02-09 | (주)지엘모아 | Method for preparing crumbs composition for soong-neung and crumbs composition by the same method |
-
1999
- 1999-03-08 KR KR1019990007563A patent/KR20000059739A/en not_active Application Discontinuation
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100463683B1 (en) * | 2001-04-04 | 2004-12-29 | 허동호 | manufacturing method of powder for instant water boiled with burned cereals |
| KR100557503B1 (en) * | 2002-11-06 | 2006-03-07 | 김수현 | A powder composition or manufacturing method for drinking water of green tea leaves and unpolished rice |
| KR100836034B1 (en) * | 2002-12-28 | 2008-06-09 | (주)아모레퍼시픽 | Preparation method of parched unpolished rice with excellent taste |
| KR100748268B1 (en) * | 2007-05-08 | 2007-08-16 | 주식회사 담원에프앤비 | Manufacturing method of scorched rice water using germinated brown rice concentrates |
| KR101472121B1 (en) * | 2012-09-28 | 2014-12-10 | 대한민국 | Method for processing steamed or baked rice tea using Danmi |
| KR101705016B1 (en) * | 2015-08-12 | 2017-02-09 | (주)지엘모아 | Method for preparing crumbs composition for soong-neung and crumbs composition by the same method |
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