KR20030013085A - Preparing method for brown rice processed goods using vinegar - Google Patents

Abstract

PURPOSE: Provided is a process for preparing an unpolished rice processed product, which is easily digested and hardly deteriorated while storing, by using vinegar. CONSTITUTION: The process for preparing an unpolished rice processed product by using vinegar comprises the steps of: dipping unpolished rice in vinegar for 7 days; separating the unpolished rice from vinegar and powdering the wet unpolished rice; dipping the powdered unpolished rice in vinegar to formulate it into gruel form; and inserting the gruel in a vessel and sealing it, wherein the unpolished rice is added in an amount of 500g per 800 ml of vinegar, and the vinegar is persimmon vinegar.

Description

Production method of vinegar brown rice processed product {PREPARING METHOD FOR BROWN RICE PROCESSED GOODS USING VINEGAR}

The present invention relates to a method for producing a vinegar brown rice processed product, and more particularly, to a method for producing a vinegar brown rice processed product of the bamboo form that is easy to take using vinegar and is easy to digest. In general, brown rice removes the husk layer of rice (rice husk) and is higher in nutrient content such as vitamins, minerals, and various enzymes and rich in fiber, which is known to be useful for preventing aging and preventing aging compared to white rice. . For this reason, in recent years, attention has been drawn to the health food for the prevention of adult diseases, diet foods for the prevention of obesity.

However, in spite of the excellent effects of brown rice, even if the general public wants to reproduce brown rice because it is good to reproduce brown rice, brown rice is too hard to chew and difficult to digest, making it difficult to eat.

In addition, when brown rice is pulverized and regrown, the brown rice powder is hardened by drying due to water discharge, and the components of rice itself are decomposed and altered by enzymes, resulting in the loss of various nutrients including vitamins. There is a problem throwing away.

Korean Patent No. 0247686 discloses a method of germinating brown rice using underwater germination. However, embryonic brown rice germinated by this method contains a large amount of very good nutrients, but when pulverized and powdered, many nutrients are oxidized and destroyed over time when exposed to the air during storage.

The present inventors completed the present invention to solve the problems of the prior art as described above. An object of the present invention is to provide a digestible brown rice reproduction and processed vinegar brown rice that does not deteriorate well when crushed.

In the manufacturing method of the vinegar brown rice processed product of the present invention, after immersing the general brown rice in vinegar for about 7 days, the brown rice is picked out, pulverized in a wet state and powdered, and then put in the vinegar, which was immersed brown rice and kneaded again into a sealed container It is characterized by storing.

The ratio of the vinegar and brown rice may be used at a rate of 500 g of brown rice per 800 ml of vinegar, the vinegar may be used brewed vinegar, most preferably persimmon vinegar.

In the present invention, in order to be able to digest well even if brown rice is reproduced, soaking brown rice in vinegar for at least one week so that the shell portion of brown rice, which is difficult to digest by the action of the enzyme contained in the vinegar, is easily changed. .

Moxibustion occurs when the polished white rice is washed with water, but brown rice does not produce moxibustion even when washed with water. However, if brown rice is soaked in vinegar for more than one week, the shell of brown rice melts to form moxibustion, spreads on the bottom, and then gelled to float on the upper layer. In addition, if brown rice is soaked in vinegar, the brown rice absorbs moisture in vinegar by osmotic pressure of the shell before melting the brown part of the brown rice. Many new enzymes and nutrients occur. In fact, if you drink vinegar that contains brown rice, you can feel the acidity is much stronger.

Brown rice causes physical properties to change due to germination and soften and change into a state that is easily digested by itself. Germination causes many new nutrients, and all nutrients, including nutrients such as vitamin C, which are fragile and difficult to handle, are stabilized by acetic acid in vinegar and are well preserved when stored in ground.

Brown rice that is not added to vinegar is peeled even a little, and when exposed to air, nutrients such as vitamins start to oxidize and start to be destroyed, but when immersed in vinegar, many nutrients in brown rice shell or rice snow are not destroyed by vinegar. Are preserved.

The ratio of vinegar and brown rice is preferably about 500 g of brown rice per 800 ml of vinegar so that the brown rice is sufficiently immersed in the vinegar. The type of brown rice may be a general brown rice or glutinous rice brown rice, but it is preferable to use ordinary brown rice.

Vinegar is good for fatigue recovery, and is a representative fermented food used for preventing adult diseases and preventing corruption of food, and is divided into vinegar and synthetic vinegar. In the present invention, both commonly used vinegar and synthetic vinegar can be used. Among them, brewed vinegar such as persimmon vinegar, brown rice vinegar, apple vinegar and the like are most preferred. Persimmon vinegar is a traditional fermented food that has been used in farms.

After immersing for about 7 days so that the vinegar is sufficiently infiltrated with brown rice, the brown rice is picked out and made into powder using a grinder in a wet state. Powdered raw brown rice powder is kneaded again in vinegar where the brown rice is soaked and stored in an airtight container. This yields a processed vinegar brown rice in the form of raw porridge. The vinegar brown rice processed product of this invention can be taken in addition to milk.

The present invention will be described in more detail with reference to the following Examples. The examples are provided to illustrate the present invention, but the present invention is not limited thereto.

Vinegar brown rice processed product

Example 1

In a 1.8 L container with a lid, 500 g of plain brown rice was added and 800 ml of persimmon vinegar. After the lid was closed and stored for 7 days, only brown rice was taken out and pulverized using a grinder in a wet state to obtain a powder having a particle size of 30 mesh (0.6 mm) or less. Raw brown rice porridge was made by putting it in a container containing persimmon vinegar, which had been soaked again, and mixing it well enough to mix vinegar with brown rice flour.

Example 2

In Example 1, raw brown rice porridge was prepared in the same manner as in Example 1, except that general brown rice was used as glutinous rice brown rice and persimmon vinegar as apple cider vinegar.

Example 3

In a 3.6 liter container with a lid, 1,000 g of plain brown rice was added and 1,600 ml of persimmon vinegar was added. After closing the lid, it was stored for 10 days, and then only brown rice was taken out and pulverized using a grinder in a wet state to obtain a powder having a particle size of 30 mesh (0.6 mm) or less. Raw brown rice porridge was made by putting it in a container containing persimmon vinegar, which had been soaked again, and mixing it well enough to mix vinegar with brown rice flour.

Effect test of vinegar brown rice processed product

Example 4

The processed vinegar brown rice prepared in Examples 1 to 3 to seven people to take a spoonful of milk once a day to eat as a meal replacement. Everyone was comfortable with no refusal to take, and there were no digestive problems due to this, and after 5 days, everyone had a lot of fatigue.

The processed vinegar brown rice prepared by the manufacturing method of the present invention can be replaced by a simple meal meal as raw when eaten one or two spoons in milk. In addition, brown rice enzymes are alive because it makes you feel less fatigue and has the effect of preventing adult diseases.

Claims (3)

After immersing brown rice in vinegar for about 7 days, the brown rice is picked out and powdered in a wet state, and then immersed in the vinegar, which was immersed in brown rice again, and stored in a closed container in the form of raw rice vinegar. The method of claim 1, wherein the ratio of vinegar and brown rice is used at a rate of 500 g of brown rice per 800 ml of vinegar. The method for producing a processed vinegar brown rice product according to claim 1 or 2, wherein the vinegar is a persimmon vinegar.