KR20050010201A - Processed rice, process for producing the same and tea-bag containing the same - Google Patents

Abstract

PURPOSE: A method of preparing a grain of rice for scorched-rice water by soaking a grain of rice in water until it germinates and its sprouts grow to a predetermined size, compressing and roasting is provided. The product has low carbonization rate and provides the original taste and flavor of scorched rice to scorched-rice water. The product can be ground to a size of 4mm or less to give a paper-bagged tea product. CONSTITUTION: A grain of rice is soaked in water for 2 to 5 days while washing with water 1 to 3 times every 2 days to a moisture content of 30 to 60% by weight until it germinates and its sprouts grow to below 3mm and compressed to about 1/2 to 1/4 of the thickness of rice grain with a roller to generate fine cracking on the front and rear surface. The hydrated rice grain is heated with a pressure motor at 100 to 150deg.C for 10 to 20min, followed by reheating for 2 to 5min while exhausting high pressure gas in the pressure motor to the outside. In the soaking process, the rice grain is hydrated with 5 to 50% by volume of water on the basis of the total volume of the rice grain.

Description

Method of manufacturing rice grains for soybean tea, rice grains for soybean tea, and tea bags using the rice grain for soybean tea {PROCESSED RICE, PROCESS FOR PRODUCING THE SAME AND TEA-BAG CONTAINING THE SAME}

The present invention relates to a processing method of soybean tea grains, tea grains produced by the method, and tea bags using the soybean rice grains, and more particularly, by immersing the threshed rice grains in water, followed by a roller. The method of processing the rice grains for the soybean tea, characterized in that it comprises a step of heating and roasting by a pressure prime mover after compression processing with a soybean, the rice grain for the soybean tea produced by the method and the rice for the soybean tea It is about tea bag using grain.

Recently, as the economic level improves, food and beverage patterns change, and problems such as pollution of the water environment increase, people make barley tea, missing tea, corn tea, etc., rather than drinking tap water that has poor taste and nutrition. I use it as the number of shares of living. These barley teas are not only sweet and tasteless, but also unsweetened, so that everyone can enjoy it easily and comfortably, and settled at the bottom of their lives along with their dietary habits and personality. Is the number of drinks.

The food culture of our country is based on the method of making rice with rice. When rice is cooked in a conventional rice cooker, the rice placed at the bottom of the rice cooker is often stuck to the bottom. As long as the water remains in the pot, no matter how much it is heated, it will not be higher than 100 ℃, but if the bottom of the pot is dehydrated and maintained for 3-4 minutes at 220-250 ℃, volatile carbonyl compounds will be produced by the aminocarbonyl reaction. The taste is delicious. Soong 를 is a beverage that adds water and heats it to the taste and aroma of hilly land. It is one of the beverages enjoyed after meals in China and Japan as well as in Korea. However, unlike barley tea, the manufacturing process was complicated and difficult to drink in general was not easy to drink.

In general, when preparing barley tea barley, a predetermined amount of raw barley has been put into a heating vessel such as a cauldron, and then heated at a high temperature for a suitable time. However, since rice has less water content and lower water absorption than barley, when the above processing method is applied when processing rice grains, only the outside of the rice grains are burned and the insides are not ripe, or the rice grains themselves. Since all are burned, when the intake user puts the burned rice grains into the hot water, the color of the sour tea, which is caused by the burned portion of the rice grains itself, is almost black, or there is a problem that the sour taste cannot be obtained.

The present invention overcomes the problems described above, as well as the savory taste and fragrance of Soong Sok, as well as lowering the carbonization rate in the process of processing, the processing method of soybean tea grains used to produce soybean tea with high preference It is an object of the present invention to provide a tea bag using the soybean rice grain and the soybean rice grain.

The processing method of the soybean tea grains of the present invention is characterized by comprising the following steps:

(1) immersing the threshed rice grain in water for 2 to 5 days;

(2) compressing the immersed rice grains with a roller to generate fine cracks;

(3) The step of roasting the grains in which the minute cracks are generated by a pressure prime mover.

Soaking the rice grains threshed in step (1) in water for 2 to 5 days is for sprouting rice grains. If the shoots do not sprout, the water content of the rice grains is very low because it is easily carbonized during the heating and roasting process of step (3). If the time of immersing rice grains in water is less than two days, it is not desirable that the grains of rice grains do not sprout, and after five days, the amount of nutrients left in the grains may be less because the shoots of rice grains grow too much. In addition, there is a problem that can not be harmonized with the savory taste and aroma unique to Soong-kung tea produced. It is preferable that the shoots of rice grains do not exceed 3 mm. If the shoots of rice grains exceed 3 mm, it is not preferable to drop the taste of the sour tea produced while the shoots are easily carbonized in the heating and roasting process in the step (3).

Rice grains immersed in water in the step (1) is preferably washed once every two to three times. This is to effectively remove unsuitable substances such as pesticides and dust remaining on the surface of rice grains.

Rice grains immersed in water in the step (1) should be adjusted so that the water content is 30 ~ 60% by weight. This is to prevent the rice grains from burning or excessively carbonized in the heating process for the rice grains to lose the taste and aroma. If the water content of the rice grains does not reach 30% by weight, it is not preferable because more than 50% of the whole rice grains are burned in the heating process, and if it exceeds 60% by weight, the roasting time may be delayed.

The step (2) is a process of generating a fine crack in the front and rear of the rice grain using a roller in order to allow the inside and the outside of the rice grain to be cooked evenly in the heating and roasting step of the step (3). At this time, by using a roller to compress about 1/2 to 1/4 of the thickness of the rice grain it is preferable to generate a fine crack on the front and rear of the rice grain. If the rice grains are compressed beyond 1/2 of the thickness of the rice grains, the rice grains are undesirably broken, and if less than one quarter, the cracks generated in the rice grains are weak, and the heating and roasting of the step (3) to the inside of the rice grains are performed. It is not desirable because it is not evenly cooked.

In step (3), a pressure prime mover is used to heat and stir the grains of rice in which the fine cracks are generated. This increases the carbonization rate of the grain of rice by using the general heating prime mover commonly used to make barley tea, and also reduces the quality and preference of the finished product due to the lack of flavor and taste unique to the soybeans. This is to prevent this.

In the step (3), it is preferable to add 5-50% by volume of water to the rice grains in the pressure prime mover in the pressure prime mover before roasting the rice grains in which the minute cracks are generated by the pressure prime mover. This is to reduce the carbonization rate of rice grains by supplementing the moisture contained in the rice grains in the heating and roasting step as well as replenishing the water lost in the process of cracking the rice grains with a roller. At this time, if the added water does not reach 5% by volume with respect to the total volume of the rice grain, there is almost no effect of reducing the carbonization rate, and if it exceeds 50% by volume, the amount of water in the pressure motor is too high to ripen the rice grain. The required heating time is long and undesirable.

In the step (3), the process of roasting the rice grains by the pressure prime mover is preferably continued for 10 to 20 minutes at 100 to 150 ° C. If the temperature of heating the rice grains by the pressure prime pressure does not reach 100 ℃, the time required to heat the pressure prime mover is long, and the fuel consumption is also high, which is not preferable. .

In the step (3), the process of heating and roasting the grain of rice by the pressure prime mover lasts 5 to 10 minutes at 100 to 150 ° C., and then further heats for 2 to 5 minutes while discharging the high-pressure gas inside the pressure primem to the outside. desirable. In this way, if the process of lowering the pressure inside the pressure motor is added during the heating and roasting process, it is possible to reduce the occurrence rate when the rice grains burst. This is because rice grains are not desirable because the rice's inherent taste and aroma decrease considerably.

The rice grains for Soong-cha tea prepared through the steps (1) to (3) can be prepared and used as tea bags. The method of manufacturing a tea bag may be applied to all methods known in the art to which the present invention pertains, for example, may be prepared by pulverizing not exceeding 4mm and then packing with a tea bag.

Example

Hereinafter, although an Example demonstrates this invention, this invention is not limited to this.

Example 1

100 g of grains of rice grains were washed twice with water, and then 1 liters containing 200 ml of water were immersed in the bottle for 3 days and washed once a day to shoot. After 4 hours of further immersion, 40% by weight of water was absorbed into the grains of rice. The water-containing rice grain was compressed to a 1/3 size with a roller to generate fine cracks in the front and rear of the rice grain. The compressed rice grains were put into a pressure primer of a capacity of 4 liters preheated to 100 ° C., sprayed with 20 ml of water with a sprayer, and heated for 13 minutes to prepare rice grains for soybean tea.

Example 2

The rice grains for Soong-cha were prepared in the same manner as in Example 1 except that the threshed rice grains were immersed in water for 2 days to confirm that the shoots were squeezed and dried out of the water. At this time, the moisture content when the rice grain was taken out of water in the above was 34% by weight.

Example 3

The threshed rice grain was immersed in water for 5 days to confirm that the shoots were steamed, and the rice grains for Soong-cha were prepared in the same manner as in Example 1. At this time, the moisture content when the rice grain was taken out of water in the above was 56 weight%.

Example 4

After 7 minutes of heating the compressed rice grain was prepared in the same manner as in Example 1 except for making the pressure inside the pressure prime mover equal to the atmospheric pressure and then further heated for 3 minutes.

Comparative Example 1

The rice grains for Soong-cha were prepared in the same manner as in Example 1 except that the threshed rice grains were immersed in water for one day, and then extracted from the water when the sprouts did not sprout. At this time, the water content when the rice grain was taken out of water in the above was 13% by weight.

Comparative Example 2

A rice grain for Soongcha was prepared in the same manner as in Example 1 except that the threshed rice grain was immersed in water for 9 days.

Comparative Example 3

The rice grain for Soongcha was produced in the same manner as in Example 1, except that a general heated prime mover was used for heating the compressed rice grain with a roller.

Test Example

Carbonization rate

Investigation of the carbonization rate of the processed rice grains according to the processing method of the soybean tea grains of the present invention are shown in Table 1. The carbonization rate was measured by the ratio of carbonized rice grains in the whole rice grains to the rice grains after heating to the pressure prime mover.

Preference measurement

Five points for 50 sensory inspectors (28 males and 32 females) were inoculated with 10 g each of the rice grains for Soong-cha, which were prepared through Examples 1 to 4 and Comparative Examples 1 to 3, in 200 mL of water at 90 ° C. for 5 minutes. Sensory tests were performed by the scale method, and the results are shown in Table 1.

Table 1: Test Results

division Carbonization rate (%) Sensory evaluation flavor Scent Overall preference Example 1 23 4.8 4.6 4.7 Example 2 36 4.8 4.7 4.8 Example 3 19 4.8 4.7 4.7 Example 4 15 4.9 4.7 4.8 Comparative Example 1 74 2.1 2.5 2.3 Comparative Example 2 14 0.9 1.4 1.2 Comparative Example 3 38 2.5 2.5 2.5

The taste, aroma and overall acceptability were evaluated according to the following evaluation criteria.

According to the present invention, if the rice grain is processed for sour tea, the rate of carbonization of the rice grain is low, and the sour tea is prepared using the processed rice grain as described above, so that the taste and aroma of the wild nature can be enjoyed. .

Claims (10)

Processing method of soybean rice grains comprising the following steps: (1) immersing the threshed rice grain in water for 2 to 5 days; (2) compressing the immersed grains with a roller to generate fine cracks; (3) The step of roasting the grains in which the minute cracks are generated by a pressure prime mover. The method of claim 1, wherein the water content of the grain of rice after the immersion of the grain of rice in the step (1) so as to be 30 to 60% by weight. The method of processing a rice grain according to claim 1, wherein the rice grain is immersed in water only until the shoots of the rice grains threshed in the step (1) exceed 3 mm. The method of claim 1, wherein the rice grains immersed in water in the step (1) is washed once or twice every two days. The method of claim 1, wherein in the step (2) using a roller is compressed to about 1/2 to 1/4 of the thickness of the grain of rice, soybean tea for producing a fine crack on the front and rear of the rice grain How to process grain. The method according to claim 1, wherein in step (3), 5 to 50% by volume of water is added to the rice grains in the pressure prime mover before roasting by heating the rice grains in which the fine cracks are generated by a pressure prime mover. The processing method of the rice grain for the soybean tea characterized by the above-mentioned. The method of claim 1, wherein the roasting process by heating the rice grains with a pressure motive in the step (3) lasts for 10 to 20 minutes at 100 ~ 150 ℃. The method of claim 1, wherein in step (3), the process of heating and roasting the grains of rice with a pressure motor is continued for about 5 to 10 minutes at 100 to 150 ° C., and then discharges the high pressure gas inside the pressure motor to the outside. Processing method of the soybean tea grains, characterized by heating for 5 minutes. The rice grain for the soybean tea which is manufactured by the method of any one of Claims 1-8. A tea bag using the rice grains for Soong-cha tea, which is prepared by grinding the grains of soybean tea prepared by the method of any one of claims 1 to 8 so as not to exceed 4 mm in size.