KR20050036322A - Dry-fried brown rice boiled with a functional extract solution for health - Google Patents

Abstract

The present invention relates to a brown rice fried rice imparted with functionality, and more particularly, by drying and boiled brown rice boiled in a conventional method impregnated with an herbal plant or animal extract having a functional, it is provided with nutrition and functionality It is about a new functional brown rice fried rice made to make it easy to consume the elderly, oral patients and patients with refractory gastric cancer of the digestive system and widely used as a nutritional or meal replacement of the stock concept.

Description

Dry-fried brown rice boiled with a functional extract solution for health}

The present invention relates to a brown rice fried rice imparted with functionality, and more particularly, by drying and boiled brown rice boiled in a conventional method impregnated with an herbal plant or animal extract having a functional, it is provided with nutrition and functionality It is about a new functional brown rice fried rice made to make it easy for the elderly and the elderly to eat, and widely used as a nutritional or meal replacement of the stock concept.

In general, rice is used as a staple food in our diet, and this rice is made of rice by heating with water.

Rice cooked like this must be chewed and eaten to promote digestion, and due to the digestive action with saliva can be changed to absorb the nutrients necessary for the human body.

In general, however, most people do not chew the rice, but chew and swallow eating habits, causing diseases of the digestive system or trigger digestive disorders, which is harmful to health. These eating habits are not well fixed, and the elderly or patients in the digestive function is lowered and the chewing ability is significantly lower, so that there is a problem to eat a gruel or use a separate patient food.

On the other hand, conventionally known methods for producing fried rice using fried rice or barley or cooked rice is known, and it is widely known to fry uncooked rice or fried barley or wheat as a snack. For example, barley fried rice products made from fried barley, called `` Coripon, '' are commercialized and marketed as a kind of confectionery.

In a similar technology, it is possible to meet the requirements as a favorite food by adding various functional plants that are beneficial to humans when manufacturing various foods such as corn fry or Sembe or tempura, which are easily enjoyed by consumers. In addition, as a technology to satisfy the preventive effects of various diseases and adult diseases at the same time, in the state of forming a dough obtained by mixing a functional plant including mugwort, pine needles, plantain, safflower seed and the like in a predetermined ratio to the raw materials and subsidiary materials Techniques for preparing food by frying in oil are known.

In addition, the Republic of Korea Patent Publication No. 199595-0005204 relates to a method of manufacturing a rice ball fried chicken that can be eaten as a snack and meal substitute by mixing chicken, which is a functional food of patients and the elderly with rice, low fat, high protein food, A method of preparing rice balls fried with rice is made by adding 1 to 1.5 times of water to rice to make rice, mixing homogenized chicken with rice, adding various seasonings, and then frying and baking it with a batter.

In addition, the raw materials are added to the pine bucket to increase the amount of health foods, such as natural healthy pine whole rice containing the active ingredient of pine, or rice in a closed container equipped with a number of steam nozzles and agitator, It is also known how to prepare herbal rice extracted from herbal medicines such as ginseng by heating and evaporating it while stirring, which is about 15% water content, which is very beneficial for various diseases and humans. It is also known to make rice which is reinforced with water-soluble dietary fiber and a large amount of minerals by applying it to rice in a fixed amount and then drying it.

However, the conventional fried rice, functional rice, functional foods, and the like are all merely adding a functional material, and when ingestion is not evenly chewed, it puts a burden on the digestive organs. In addition, it does not provide a specific fried rice easy to digest while having a nutritional or disease-relieving effect, the method of providing a functional material is also a simple coating, there is a problem that it is difficult to commercialize the rice of the actual stock concept or patient concept. In particular, all of the conventional functional rice or rice is a food concept that is difficult to take for a long time as a stock concept or nutritional food, and in the case of the above-mentioned products such as 'cooking pong' is also used as a confectionery concept. Far from nutritional foods.

The present inventors have studied to produce a conventional rice snack, confectionery or functional rice or foods that can not be achieved by the staple food of the stock concept, as a result of various herbal plants or animal extracts widely used as herbal medicine or recuperation The present invention is completed by making an extract solution, using boiled brown rice excellent in various nutrients, bowel movements and digestive functions which are very beneficial to the human body, and then drying it, so-called fry. It became.

Accordingly, an object of the present invention is to provide a functional brown rice fried rice containing the extract component of the herb or health care animal.

In addition, the present invention has another object to promote rice consumption by expanding the utilization of brown rice and achieving commercialization.

In addition, the present invention provides a stock or nutritional food that can be widely used to help nutrition and function and health promotion and excellent digestive effects even if the elderly with weak digestive function or low indigestion or indigestible digestive patients intact There is another purpose.

The present invention is characterized by a functional brown rice fried rice fried by steaming brown rice boiled by impregnating the extract solution of the herbal plant or the animal for the maintenance animal with a weight ratio of 1: 1-3.

At this time, the extract solution of medicinal herb used was elm blood, birch mushroom (shiitake mushroom, ganoderma lucidum mushroom, situation mushroom, agaricus mushroom, chaga mushroom), mistletoe grass, black velvet mushroom, silk tree, silk grass, old mulberry tree, camphor tree, walnut tree , Celandine, scallop, astragalus, ogalpi, jujube, samreung, bonsai, seonhakcho, wild boil, kelp, mackerel, elm, wisteria, buddhason, three hundreds, chichi, apricot, red ginseng, ginseng, green tea, gold silver coin, jeonho One or more extract solutions selected from blood, licorice, ginseng or soybean extract, ekgdaebotang, samultang and yumijihwangtang can be preferably used. In addition, the extract solution of the animal for the aquaculture is characterized in that at least one extract solution selected from Dasulgi tang liquid, loach tang liquid, eel tang liquid, thoryong tang liquid, black chlorine tang liquid, bosin tang liquid, milk.

In order to prepare the brown rice fried rice of the present invention, the herbaceous plant or the animal for the aquaculture is added to the water in a conventional manner to prepare an extract, and the mixture and impregnated with the extract solution and brown rice in a weight ratio of 1: 1-3 It is most preferable to prepare by heating by heating in a conventional manner, drying to 10 to 20% moisture content, and then heating to an internal temperature of 150 ~ 180 ℃ and boiled at a pressure of 8 ~ 11kgf / ㎠.

When the water content, temperature, pressure is too low or too much, it causes a hindrance to expansion, so it is less swelling, so it is hard or too fried to be a product lacking in expectation.

Referring to the present invention in more detail as follows.

The present invention relates to a brown rice fried rice prepared by adding the extract containing various nutrients, as well as nutritional foods of the elderly, patients, children, etc., as well as the general population, digestive disorders or weak gums due to gum disease, as well as various diseases, such as stomach cancer Provides brown rice fried rice with functionality that can be widely used as snacks and stocks of patients suffering from malignant digestive system diseases or chronic digestive problems. Since the fried rice of the present invention uses brown rice, it is not only rich in nutrition, but also comfortable after ingestion and enhanced bowel effect.

Using the extract solution extracted by using the various herbs and animal farming animals as used in the present invention, they can be used by extracting each animal or plant, or mixed with some or all of them. Just use milk as usual. In this case, the amount of each component may be used in an appropriate amount to be carried out by the usual decoction method (decoction method), the concentration of the extract solution may vary depending on the amount of use of each raw material, the amount of water used, and the degree of boiling. The degree of the user may be adjusted arbitrarily, but the intake as a drug or stock or snacks, rather than ingested as a drug would be within 30% of the concentration as a drug. It is not very meaningful to specifically limit it beyond the usual method. The production of the extract except for milk may be made by a common type of cooking agent.

Brown rice used in the present invention is known to be very beneficial to the human body is rich in various nutrients and also rich in fiber, as is well known. White rice has a good shape because the kernel swells evenly when the nutrient is dislodged and unsuitable for use as a nutritional food during the cutting process, but the brown rice has only a little cutting and the surface is uneven when the surface is rough and fried. Rice snow falls like dregs and sags underneath, making it inconvenient to eat, and brown rice's unique nutrients also break away, making it difficult to easily eat unless it falls down deliberately. This problem occurs because the inner part of the rice, the uncut skin part of the rice, and the rice eye part have different expansion and contraction rates, respectively. It is thought that an interface state loosens and falls.

In the present invention, if the starch in the rice is used as a kind of adhesive component to solve this difficulty, if the starch catches the rice husks of the lesser cuts and expands them, the rice eyes and rice husks are in a state of high quality brown rice fried rice. Judging that it can be prepared, the brown rice is slightly boiled and dried and fried to solve this problem. In particular, the manufacturing of brown rice fried rice by this process can be made into a product that can secure the uniformity of quality and can retain nutrition without being bothered to eat, but it is more functional and beneficial to health and disease. When boiled brown rice in order to enhance the resistance against it, it is boiled and dried and fried in a conventional way using herbal plant extract, milk, soy milk, or extract solution of animal for health food instead of ordinary water It is to be prepared.

The extract solution of the herbaceous plant extract or the aquaculture animal used in the present invention may be used in addition to the above-mentioned extract solution of similar nutrients, botanical flora and fauna, which is widely used, and in some cases organic elements As various minerals, organic substances, such as beneficial to the human body may be further used. For example, as an additive for imparting functionality, selenium, germanium, charcoal, chitosan, and general minerals beneficial to the human body can be used by mixing 0.00001 to 10% by weight in the extract solution. If the amount is excessive, it may be uneconomical or harmful to the human body in excess of the allowable amount. If the extract solution is relatively low, the functional imparting effect of the replenishment purpose of the insufficient component is lowered.

In addition, in the present invention, fried rice may be prepared by mixing 1 to 50% by weight of one or more of yulmu, barley, soybean, crude and sorghum as whole grains in addition to brown rice. The amount of added grains may be large, but if the amount is excessive, it is difficult to achieve the purpose of fried rice unique to brown rice. At this time, in the case of using grains, harmless natural products such as starch, seaweed extract, wheat flour, and polyvinyl pyrrolidone (PVP) by 0.1-10% by weight of the extract solution to enhance the adhesion between the shell and the inner part. Or by using one or more aqueous polymer solution selected from the synthetic polymer components vacuum or heat-dried and can be fried in a conventional manner to prepare fried rice.

In addition, the finest milled brown rice powder, which was inverted from 9 minutes to 7 minutes, was further finely pulverized in a state of brown rice (9 minutes), and then added to white rice. Boiled and dried, you can also make fried rice. This will be a suitable meal substitute for oral patients and patients who are unable to exercise chewing at all. This is because the germ of rice (rice eye) does not become soft even when heated and boiled by ingredients such as protein. If you do not use any extract solution when boiled, you can not expect functionality.

According to the present invention, the extract is used instead of water to boil brown rice and brown rice in a ratio of 1: 1 to 3, and heated at 70 ℃ to 110 ℃ as a substance such as carbohydrate, protein, etc. extracted from the brown rice sufficiently penetrated extract It is enough to heat and boil until thick viscosity is formed. Thus, the mixture of the extract solution and brown rice is boiled and dried in the usual way as if it is a rice meal, and then fried in a method of frying under the heating method, which is the usual method, to prepare fried rice. If steamed rice is cooked without being impregnated when it is cooked using brown rice and extract solution, the functional extract cannot penetrate brown rice, so it cannot be manufactured as a functional fried rice and cannot be a functional product. Excessive use of the extract solution used with brown rice may cause loss of unique fried rice taste or special minerals that exceed the allowable amount, and verification of the effects on the human body is essential. none. And after boiled brown rice, the drying may be any of a variety of commonly used drying methods such as natural drying, hot air drying or vacuum drying. At this time, the selection of the drying temperature and drying time is not very difficult operation, it can be selected and applied appropriately by a technician.

In addition, before or after frying to prepare the fried rice of the present invention by adding a small amount of one or more selected from our traditional foods Cheonggukjang powder, kimchi extract powder, nurungji powder, soy flour, unsweetened powder, or by adding a conventional flavoring agent It can also manufacture.

The functional brown rice fried rice of the present invention prepared in this way is similar in appearance to general boiled fry, but the taste, nutritional supplement, health promotion effect, etc. are remarkably superior, and it is used as a substitute for stock or nutritional food because it shows the effect as if eating rice. Suitable for As for the functionality of the brown rice fried rice according to the present invention, the solution of the extract is already added to the herbal or private, and scientific experiments for its various functionalities have already been proved, only those that have a beneficial effect harmless to the human body It is obvious that it is functional even without special experiment. In particular, children, senior citizens, patients, etc. can be easily ingested and digested well even with a weak chewing power, depending on the selection of functional ingredients can be expected to recover health, immune immunity, treatment aid, stomach cancer, liver cancer It is expected to have great utility because it exhibits various functions such as anti-cancer effects such as esophageal cancer, colorectal cancer, uterine cancer, bladder cancer and gastric ulcer, and the treatment and improvement of adult diseases such as arteriosclerosis, hypertension and stroke prevention.

Hereinafter, the present invention will be described in detail with reference to Examples, but the present invention is not limited by Examples.

Example 1

Prepare 40g of elm root bark, 10g each of situation mushroom and agaricus mushroom, 20g of mistletoe, 20g of celandine grass, 15g of barley, 15g of Astragalus, 8g of ginseng, 8g of gold coins, 5g of oak bark, 5g of oak bark, 5g of licorice and pour 4 liters of water 110 After heating for 2 hours at ℃, mix the impregnated extract solution with brown rice in a weight ratio of 1: 1.5, boil it for 1 hour at 100 ℃, dry it completely at room temperature, and fry it using ordinary heated pressurizing machine to make brown rice fried rice. Prepared.

Example 2

It carried out in the same manner as in Example 1, but was prepared by using an additional 0.3 liters of Samultang as an extract solution.

Example 3

Mistletoe 90g, ganoderma lucidum mushroom 30g, situation mushroom 30g, fingerling mushroom 20g, shiitake mushroom 20g, pressed bark 50g was added to this 6 liters of water to prepare brown rice fried rice in the same manner as in Example 1.

Example 4

Mistletoe 200g, mushrooms (100g ganoderma lucidum 100g, eggplant 100g, fingering 100g) 300g, bark 300g, was mixed and 20 liters of water was added to prepare a brown rice fried rice in the same manner as in Example 1.

Experimental Example

The functional brown rice fried rice prepared in Examples 1 to 3 were to be ingested into each of the four test groups, but the fried rice of Example 4 is for gastric ulcer patients, and the fried rice of Example 3 is a 7 year old child of Example 2 Fried rice is a 75-year-old old man, the fried rice of Example 1 was administered to four groups, each of 5 patients, such as cancer patients, twice daily as a meal replacement for breakfast and dinner for 2 months. In a 0.8-liter container for each dose, 100g of brown rice fried rice and 200cc of soy milk were mixed and eaten as a side dish, and one of seaweed soup, miso soup, and kimchi soup was eaten as a side dish. , Namul, etc. were completely eaten separately, and when eaten as a snack, only 30 to 40g of functional fried rice was eaten slowly.

The results are shown in Table 1 below. In the following Table 1, the evaluation was evaluated with a perfect score of 10 (good 2, normal 1, bad 0 plus 5), and the higher the score, the better the effect was to be shown. However, the number of rejections was recorded as the number of rejections.

As a result, the patients with gastric ulcer were well-ingested without rejection reactions, and when they had heartburn, they were given little by little, and all were comfortable. In the children's test group, the preferences were lowered initially due to the usual eating habits and snack relationships, but they adapted quickly. There was no difficulty in nutrition intake, and there was no need to provide a separate snack. In the elderly test group, except for one person who is hesitant to eat, there is no abnormality in proceeding with the normal stock concept and the digestive function is improved. Cancer patients (2 gastric cancer patients undergoing chemotherapy after 3 gastric cancer surgery, 2 gastric cancer surgery patients, and 3 colorectal cancer patients 1 patient) consumed brown rice fried rice easily without any rejection. It improves the condition and appears to be easier to eat than normal rice.

As described above, the present invention is boiled and dried by steaming impregnated with an extract solution of a herbal plant or animal having a functional, and then boiled and dried to prepare a functional brown rice fried rice excellent in digestion effect, rich in nutrition and herbal or nursing animals Due to the extract extracted from the functionality is given is very effective in health promotion. In particular, the brown rice fried rice of the present invention can be easily ingested by children or the elderly, lack of chewing ability, various cancer patients or patients with digestive system pain, etc., not just a snack, but the same stock concept as nutrition food or rice It can be widely used as a substitute for meals.

Claims (6)

Functional brown rice fried rice, boiled brown rice boiled and dried by impregnating brown rice in a weight ratio of 1: 1 to 3. The method of claim 1, wherein the extract solution of the herbaceous plant is elm blood, shiitake mushroom, ganoderma lucidum mushroom, situation mushroom, agaricus mushroom, chaga mushroom, mistletoe grass, black velvet, yeast tree, silk grass, old mulberry tree, camphor tree, walnut tree, Celandine, Pond, Astragalus, Ogalpi, Jujube, Samreung, Bulgogi, Seonhakcho, Sandu-gung, Kelp, Umber, Elm, Wisteria black, Buddha hand, Three hundred seconds, Chichi, Apricot, Red ginseng, Seonsam, Green tea, Gold silver flower, Jeonho , Extract solution extracted from licorice, ginseng or soybean, one or more extract solutions selected from Sipjeondaebotang, Samultang and Yukmijihwangtang, the extract solution of the animal for the aquaculture is the Dasulgijungtang liquid, Mudakjijungtang liquid, eel soup liquid, thoryongtang liquid, black goat Functional brown rice fried rice, characterized in that at least one extract solution selected from a bath liquid, Boshintang liquid and milk. The extract solution of claim 1 or 2, wherein the extract solution further contains 0.00001 to 10% by weight of the selenium, germanium, charcoal, chitosan, and common mineral components of the extract solution in an amount of 0.00001 to 10% by weight. Functional brown rice fried rice. 2. The functional brown rice fried rice according to claim 1, wherein 1 to 40% by weight of the brown rice is mixed with one or more grains selected from yulmu, barley, soybean, crude and sorghum. The functional brown rice according to claim 1 or 4, wherein 0.1 to 10% by weight of one or more aqueous polymer solution selected from starch, seaweed extract, wheat flour and polyvinylpyrrolidone is used to add cohesive force to the extract. Fried rice. The functional fried rice according to claim 1 or 4, wherein a finely ground pulverized product obtained by regrinding the brown rice powder, which has been inverted for 9 to 7 minutes, is used to add cohesion.