KR20090115416A - Black soybeans, black soybeans, kelp rice - Google Patents

Abstract

PURPOSE: Water for boiling rice and a preparation method thereof are provided to make rice moist and sticky and to improve mouth feel using kelp soaked water, black bean soaked water, and soaked black beans. CONSTITUTION: A method for preparing water for boiling rice comprises the following steps of: washing dried kelp and soaking it in warm water for 25-35 minutes; keeping the kelp soaked in water in a refrigerator for 24 hours, and taking out the kelp to obtain kelp soaked water; washing black beans, soaking them in purified water for 6 hours to obtain black bean soaked water; taking out the soaked black beans and half steaming them; mixing the kelp soaked water and black bean soaked water at a ratio of 1 to 1; and mixing half-steamed black beans in the mixed water, and packing it.

Description

Black soybeans, black soybeans and kelp rice soaked in water for food {omitted}

The present invention relates to black soybeans, black soybeans, and kelp rice, which are called water for food, which has all the well-being, convenience, and health required to cook rice, and more specifically, dried rice and black soybeans dissolved in water to obtain mineral rice water. Black bean, black bean water, kelp rice water called food water that enhances the taste and nutrients to make rice.

Traditional rice has been cooked by just adding water, so Koreans have to cook it well to see the ratio of rice as a staple food, but the original taste is lost due to the smell of disinfectant to disinfect tap water. As a result, the research on rice water is inadequate, and when we cook Yosai rice, we cook rice with kelp, jade, jade, and germanium to obtain mineral water. However, kelp is being cooked every time you cook rice, but every time you cook rice, you need to remove salt. In addition, the above method does not come by housewives, and there are not so many housewives who pour rice and cook rice by obtaining such mineral rice. The taste of rice varies depending on the role of the rice to cook. When the rice is cooked, the rice cooker temperature control and the quality of the rice determine the taste and nutrients. The active research of food companies is Koha Food; The manufacturing process of the cooked rice was very high-pressure rice rice texture, nongshim food new rice rice; Store estimated rice in Gyeonggi-do and store it in a low-temperature warehouse for 3 days before cooking. Try to reduce the taste of freshly cooked rice by mixing 10% glutinous rice. Sterile packaging made to maintain good taste, universal taste, OTTOGI foods; Delicious Rice This product aims to recreate the taste of rice eaten at home through advanced sterilization process. Dongwon F & B (Juk Cook); Chaljin Rice (Baekmi Rice) Korea's first high-pressure food method of 3000 atm cooked rice to make food taste better. We are trying to reduce the taste of rice by taking a lot of research efforts and time of these instant range rice food companies, and when cooking instant rice If you cook rice to increase the mineral nutrients, you can get a more moist and rich texture, black beans possess the beneficial nutrients of the human body, but when you cook the rice is not cooked over time to cook it It must be boiled, boiled, and ripened so that the housewife's time and effort can be used to protect the health of their family. The products equipped with night black soybeans and grains in water are not sanitary due to the lack of simple packaging made in China. In order to maintain the health of the family, only the hard work and care of the housewives are necessary to make rice, but only products made of hard raw cereals produced by our current products, and so-called Chinese soybeans or grains are not packed for food. It is a situation that simple formal packaging is unsanitarily sold by aunts in undetermined stalls, and it is necessary to mix rice + grains to eat health for the family.The uniform unhygienic simple packaging should be improved for <verified> food. Had problems. There are many different types of soybeans. Among them, black soybeans are particularly effective because their secrets are in the black pigments in their shells. Exert. Vitamin E and unsaturated fatty acids contained in black soybeans expand blood vessels to facilitate blood circulation. In addition, pigment estrogen and saponin, glycine and soybean protein, which return blood vessels narrowed by aging, to normal This harmonizes with each other to enhance the effect. When you eat soybeans, you should eat kelp or algae together, because soybean contains five kinds of saponins, which have various physiological effects, and when ingested too much, the iodine in your body can get out, which can interfere with iodine absorption. You should pay attention to eating foods with enough iodine.

Kelp contains the highest amount of iodine among seaweeds, and iodine boosts resistance by promoting metabolism and activating cells, and the sticky mucus of kelp is a type of dietary fiber called alginic acid (seaweed) that reduces blood cholesterol levels. It contains ioaine and contains various vitamins, iodine, zinc, sulfur, iron, and calcium, and mineral-rich water makes it easier to eat. The products that are produced for convenient and convenient use of grain rice called water that can be balanced by supply are needed for housewives, and the rice is cooked by various research and development to make it taste like instant rice. Rice alone, rice conditioning, water conditioning research Although the method is both anorexic and mobilize texture is obtained but marginal. If you cook mineral rice with instant rice, you can have a good balance of taste and nutrients.

Literature Information of the Prior Art

[Document 1] Internet, Knowledge Q & A

[2] Koha food; hat rice, germinated brown rice, nongshim; new rice, ottogi food; delicious rice, mobilized food; wax rice,

[Book 3] Blog Internet Naver Seaweed Ryushima

In the present invention, when the dried damashima and black beans containing a lot of minerals are soaked in water and dissolved liquid crystal water and steamed black beans soaked in water to cook, the rice is cooked so that the water is not good and the taste is not good. Black beans and black bean water called food water that enhances the nutrients of rice by increasing the nutrients of rice by allowing the rice to be cooked conveniently using processed rice prepared with convenience and health well-being. The purpose is to provide seaweed.

The present invention relates to food black soybean and black soybean water, kelp rice, which is processed and manufactured to be convenient for cooking rice, and removes dried shimama without salty with rice floated water and soaks it in clean, well-known unknown water. Soak the kelp immersed in the water in water for 25-35 minutes, dissolve the process and get the liquid crystal water for 24 hours in the fridge. Obtain the mineral liquid crystal, remove the kelp, and get the kelp rice water. Wash black beans and soak them in purified water and dissolve the wool root for 6 hours to obtain dissolved black soybeans, and put them separately, complete the dissolved black soybean water with rice water, the soaked black soybeans Take out 50% of the steamed steamed in a steamer to complete the step, the obtained kelp rice water / 10 parts ratio black bean Mix at a ratio of 5/10, and mix the standard unit ratio of the 50% cooked black soybeans into the mixed rice, and aseptic packaging to prevent rot to prepare a unit amount of packaging that can be used to cook rice conveniently once Black soybeans called black soybean water and black soybean water, consisting of the steps of the seaweed is characterized in that the finished product.

The present invention is produced for food to pour mineral rice containing nutrients and make rice, the rice grains are full, the moisture is maintained for a long time, and the texture of the soft rice taste is more alive and the food can be obtained even from the rice to protect the health You can eat nutritional grain rice containing minerals with confidence about hygiene.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

As shown in FIG. 1, the present invention generally eats black soybeans when it is cooked with grain rice, so it does not bite well. To reduce the labor of housewives, the seaweed packaging (4) and sanitary packaging from processing, manufacturing and packaging to the aseptic packaging and the black beans (12) ), Mixed with grains (12) (conventional food soybeans are unsanitary because they have simple preservatives and packaging to prevent rot). You can get the nutrients you get while eating and keep cooking for a long time Soft, and the moist jondeuk the texture of rice protein as soaked for live food black soybean (15), black soybean: water (10), kelp bapmul 5, characterized in that for use when building the rice. In order to obtain sufficient nutrients of kelp, it is necessary to remove (1) without any base in rice-floured water and then to completely remove salt in order to use 100% of seaweed, and to cry in well-purified water to minimize the loss of nutrients. Immersed in lukewarm water (2) and then dissolved in lukewarm water (2) to obtain mineral rice in 25/35 minutes (3), and then dissolved in a freezer for 24 hours. Take out and finish the kelp rice containing minerals, and then wash the black beans (6) and immerse them in well-watered water for 6 hours (7). Separately, to prepare the liquid so that the liquid can be used as rice (9), the soaked black bean (11) is steamed in a steamer only 50% (13) cooked forming (14) to put when cooking 50% Cooked Sword Finishing soybeans, the finished (15) obtained in the above step, kelp rice water / 10 ratio (5) to black bean water 5/10 ratio (10) and black beans (15) by mixing the standard ratio (16) to prevent corruption When preparing rice, which completes the standard unit packing step (18) using aseptic packaging (18) at once, put black soybeans, black soybean water and kelp rice (17) which are called water for food. Mineral nutrients are contained in the rice, so that the rice grains are alive, soft, moist and vigorous.

1 is an exemplary view showing a manufacturing process completion step according to the invention.

Claims (3)

Processed to make rice convenient for processing Black sterilized food, black soybean water, and kelp rice water.The step of removing dried salted rice with water without any salt and then immersing it in clean, well-known water. The process of dissolving kelp soaked in water for 25-35 minutes and dissolving it in the fridge for 24 hours in the refrigerator to obtain the liquid crystal water to obtain the mineral liquid crystals, the kelp is removed and the kelp rice water to complete the step, Then, wash the black soybeans and immerse it in purified water, dissolve the wool root for 6 hours to obtain the dissolved black soybeans, and put them separately, the step of completing the dissolved black soybean water to the rice, Taking the soaked black soybeans and steaming them in a steamer to cook only 50% of them, mixing the obtained kelp rice water at a ratio of 10% of black bean water at a ratio of 5/10, and mixing the cooked rice with the 50% standard bean ratio. Mixed and mixed with black beans, black soybeans and kelp rice, which consists of the steps of packaging a standard unit which can be conveniently used to cook rice at a time by carrying out aseptic packaging to prevent corruption. It features. The method of claim 1, In the process of manufacturing instant rice for stoves, which are usually produced and distributed, you can pour rice and cook rice to ensure that the grains will survive and maintain their long-term viability. The method of claim 1, If you use ramen kelp water to make ramen noodles with flour, mix it with flour and add some pine needle salt to make it seasoned, and knead the noodles, you can increase the nutrients as it survives and slow down the corruption. When kneading flour to make bread, kneading with seaweed instead of water and seasoning it with pine needle salt is characterized by being able to slow down the anti-corruption and reduce the amount of anti-corruption additives.

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