KR20110009764A - Manufacturing method of germinative half-milling scorched rice fusible in cold water - Google Patents

Abstract

PURPOSE: A producing method of sprouting roasted polished rice is provided to prevent the removal of nutrients including vitamins, minerals, and dietary fibers from the polished rice. CONSTITUTION: A producing method of sprouting roasted polished rice comprises the following steps: hulling 50% polished rice by removing a rice bran layer from the rice; firstly washing the polished rice using a washer; dipping the polished rice into water for 1~2hours; sprouting the polished rice; secondly washing the sprouted polished rice using the washer; stirring the sprouted polished rice using a stirrer; and heating the sprouted polished rice after inserting into a heating plate.

Description

Manufacturing method of germinative half-milling scorched rice fusible in cold water}

The present invention relates to a method for producing germinated Obundonurungji, which is well soluble in cold water, and washes Obundo rice stripped of rice bran layers, immersed in water, transferred to a container and germinated with water to wash germinated Obundo rice. And, by stirring in a stirrer, after mixing the stirred germinated five minutes rice and water, put into a heating plate and heated in a heater to produce a germinated five minutes don Nurungji, and dried,

It prevents nutrients such as vitamins, minerals, and fiber from being removed as much as possible, and feels the unique texture and aroma of Nurungji so that men and women of all ages can take it casually and easily in cold water even if the drinker is not warm water. As it can be decomposed, it can be easily prepared and consumed in a simple or simple manner.

Nurungji is a by-product produced by sticking to the bottom of the container during rice manufacturing in the form of rice cake, gourd rice, jinjab, jinbap, and pressed rice, and has been boiled with water as well as snacks for a long time. It has been recognized as a health food that not only suits the taste of Koreans but also fits well with the taste due to the delicious and light taste and the nutrients deposited on the bottom of the cooking pot.

However, with the recent increase in life, many kinds of snacks such as sweets, breads and candies are produced and sold in large quantities, so not only many people are looking for Nurungji as snacks, but also to cook traditional rice cookers as before. Electric rice cooker and pressure rice cooker that is not made without making the rice grow, are widely used.

In recent years, busy modern people may be able to cook with a simple operation, but processed foods using Nurungji that fits the taste and constitution instead of the instant foods that cause the weakening of constitution as well as easy dieting for a long time is being developed and researched.

As an example, Korean Patent Application No. 1993-0000934 (same as the 'Method of manufacturing instant Nurungji rice and Nurungji Soong') is a stockpile at home, work, rest area, outing, mountain climbing and emergency. It is about a method of manufacturing instant nurungji rice and nurungji soongung, which is characterized by the method of making boiled water in a certain amount and preparing instant nurungji rice and nurungji soong which you can enjoy sour soup in 2-3 minutes. .

In addition, the Republic of Korea Patent No. 10-0528008 (the same as 'immediate meal substitute nurungji and its manufacturing method') is dried in a certain size and fry in a pressure vessel after drying the Nurungji and stored in disposable containers or packaging bags It is related to a ready-to-eat meal substitute Nurungji, and a method for producing the same, characterized in that it is easily called soft hot rice for meal replacement when called hot water during eating.

Here, the Republic of Korea Patent Application No. 1993-0000934 and Republic of Korea Patent No. 10-0528008 can be used simply as a meal replacement.

However, the Republic of Korea Patent Application No. 1993-0000934 and Republic of Korea Patent Registration No. 10-0528008 is a gamma-amino butyric acid (gamma-amino butyric acid), gamma-orizanol (containing a germinated rice using only white rice, not germinated rice) gamma-oryzanol), arabinoxysilane, vitamins, dietary fiber, antioxidants and other nutrients, as well as the use of meals instead of cold water only need to use hot water rather than cold water and the need to heat water at room temperature Alternatively, there is a problem in that it consumes more economic costs than necessary while heating water at room temperature.

The present invention is invented to solve the above situation and problem,

Wash obun rice stripped of rice bran layer, immerse in water, transfer to container and give water to germinate, wash germinated obun rice, stir in a stirrer, mix stirred germinated obun rice with water And then put into a heating plate and heated in a heater to produce germinated obundonurungji, and dried,

It prevents nutrients such as vitamins, minerals, and fiber from being removed as much as possible, and feels the unique texture and aroma of Nurungji so that men and women of all ages can take it casually and easily in cold water even if the drinker is not warm water. As it can be decomposed, it is an object of the present invention to provide a method for preparing a germinated obundonurungji, which is easily dissolved in cold water, which can be easily prepared or eaten by a simple food.

Germinated obundonurungji manufacturing method that is well soluble in cold water according to the present invention for achieving the above object,

Obundo rice milling process (1st process) which peels off the rice bran layer which surrounds the outer surface of rice, and turns it into obun rice; A first washing step (second step) of washing the five minute rice prepared in the first step in a washing machine; 5 minute germination process (third step) of immersing the obun rice washed in the second step in water and then transferring to a container and giving water to germinate; A second washing step (fourth step) of washing the five minute rice germinated in the third step in a washing machine; A stirring step (fifth step) of stirring the germinated five-minute rice washed in the fourth step with a stirrer; A germination obundon nurungji manufacturing process (sixth step) of mixing the stirred germinated obun rice with water and putting it in a heating plate and heating in a heater to produce germinated obundon nurungji; It characterized by consisting of a drying step (seventh step) for drying the germinated obundon nurungji prepared in the sixth step.

Germinated obundonurungji method for melting well in cold water according to the present invention,

Unlike Nurungji, which is made of white rice, brown rice, or germinated brown rice, it is produced in Obun, which strips 40-60% of the rice bran layer that covers the outer surface of the rice, thereby preventing rice snow from being removed during the peeling process. At the same time, it not only prevents the nutrients such as vitamins, minerals, and fiber contained in rice ears from being removed, but also minimizes the cost of economic expenses by smoothly sprouting rice in rice ears. have.

In addition, unlike the manufacturing process of normal nurungji, there is no process of making rice, crushing the cooked rice, and heating the mashed rice, so you can feel the unique texture and aroma of nurungji. Not only can it be ingested, but it can be easily prepared in a simple or easy way as it can be easily decomposed in cold water even if the intake user is not warm water.

Hereinafter, the manufacturing method of the present invention according to the accompanying drawings in detail as follows.

1 is a process flow diagram schematically showing a method of manufacturing germinated obundonurungji well dissolved in cold water according to the present invention, Figure 2 is a view showing a germinated obundonurungji prepared according to the present invention, Figure 3 is a general method Figure shows a general nurungji prepared according to.

1. Obun Rice Milling Process (1st Process)

The obun rice milling process is a process of peeling rice bran layer and turning it into obun rice.

Peel off the rice bran layer that covers the outer surface of the rice and turn it into 5 minutes.

At this time, the five minutes rice is characterized in that the peel off 40 to 60% of the rice bran layer surrounding the outer surface of the rice.

Here, peeling off 40 to 60% of the rice bran layer covering the outer surface of the rice is about half the thickness of the rice bran layer of rice, which is halfway between brown rice and white rice, and in the process of peeling off the rice bran layer of rice. This is to prevent the removal of rice snow and at the same time to prevent the removal of nutrients such as vitamins, minerals, fiber, etc. contained in the ear of rice, as well as to smooth out the shoots in the rice of rice ears.

In addition, when processed by taking processed products that remove 40 ~ 60% of the rice bran layer covering the outer surface of rice, it contains less nutrients such as vitamins, minerals, and fiber than brown rice. It has excellent texture, but the texture is lower than that of white rice, but it contains 2 times or more minerals such as calcium and phosphorus, and 3 to 4 times more vitamin B₁, B₂ and niacin, and 10 times more vitamin E. have.

2. First washing process (second process)

The first washing process is to wash the milled rice flour,

The 5 minute rice prepared in the first step is washed in a washing machine.

Here, washing the obundo rice in order to smoothly remove the peeled rice bran layer or foreign substances introduced in the process of peeling off the rice bran layer wrapped on the outer surface of the rice.

And, the washing machine is a washing machine generally used in the art, regardless of the type.

3. Obun rice germination process (3rd process)

Obun rice germination process is a process of germinating the washed Obun rice in water and germinating,

5 minutes immersed in the water in the second step in 20 ~ 25 ℃ immersed in water for 1 to 2 hours and then transferred to a container and water divided 35 ~ 38 ℃ 2 to 3 times every 3 to 4 times Germinate.

Here, immersing the washed obun rice in water of 20-25 ° C. for 1 to 2 hours is for smoothing the shoots from the rice eyes of the obun rice, and swelling by absorbing water of 20-25 ° C. This is to facilitate the luxury of rice.

In particular, by immersing brown rice in water at 20 ~ 30 ℃ for 24 hours, water is divided into 6 times every 4 hours for 24 hours in the incubator, which significantly reduces the time required compared to sprouting rice eyes. Minimize the consumption of

If the washed Obun rice is immersed in water below 20 ℃ for less than 1 hour, it is difficult to sprout the shoots from the rice eyes of Obun rice, and it is necessary when immersed in water over 25 ℃ for over 2 hours. By applying the above temperature and time, the rice flour of five minutes rice is denatured, and it is difficult not only to shoot sprouts in the rice eyes smoothly, but also consumes more economical cost than necessary.

Preferably, the washed obun rice is immersed in water at 23 ℃ for 1 hour 30 minutes.

In addition, the container used in the above is a seal formed with a plurality of balls at the bottom, which is generally used in the art, regardless of size and material.

And, after immersed in water and transferred to a container and watering 35 ~ 38 ℃ divided water 2 to 3 times every 3 to 4 hours in order to germinate sprouted five minutes of rice.

Preferably, it is immersed in water and then transferred to a container and water is divided into three times every 4 hours at 36 ℃ water.

4. Second cleaning process (4th process)

The second washing process is to wash germinated rice flour,

The 5 minute rice germinated in the third step is washed in a washing machine.

Here, the washing of the germinated obun rice is to remove foreign substances and non-germinated obun rice introduced in the process of germinating obun rice.

And, the washing machine is a washing machine generally used in the art, regardless of the type.

5. Stirring Process (5th Process)

Stirring process is to stir the washed germinated rice flour,

The germinated five-minute rice washed in the fourth step is stirred in a stirrer of 5 ~ 50rpm.

In this case, the washed germinated five-minute rice is stirred in a stirrer to improve the viscosity of the germinated five-minute rice.

Specifically, in the process of sprouting and germinating obun rice in the third step, the obun rice absorbs water and swells, and at the same time, the outer surface of the obun rice is luxury and amylose is smooth. As it exits and forms a gel in a semi-solid state, the viscosity of the rice flour is improved.

In addition, the stirrer used above is a stirrer generally used in the art, regardless of the kind.

In addition, the use of a stirrer of 5 ~ 50rpm as described above in the stirrer generally used in the art not only to prevent the damage and destruction of germinated five minutes rice due to the physical force generated in the stirring process as well as It is for smooth luxury of germinated five-minute rice.

If the stirrer is less than 5rpm, the germinated obun rice is not damaged or destroyed due to the physical force generated during the stirring process, but the germinated obun rice is not smoothly gelatinized, and thus the viscosity of the obun rice cannot be improved. In addition, in order to improve the viscosity of Obun rice to the desired degree, it is cumbersome to stir for a long time, and when using a stirrer of more than 50rpm, the germinated obun rice is damaged and destroyed due to the physical force generated during the stirring process. There is a concern.

6. Germination Obun-donurungji manufacturing process (6th process)

Germinated obundon nurungji manufacturing process is a germination obundon nurungji manufacturing process by heating the stirred germinated obun rice,

After mixing the germinated five minutes rice and water stirred in the fifth step is put into a heating plate and heated in a heater to produce a germinated five minutes don Nurungji.

At this time, the stirred germinated five-minute rice and water is characterized in that 1: 1: 0.4 ~ 0.7 by weight.

Mixing the stirred germinated five-minute rice and water by weight 1: 0.4 to 0.7 is not only to cook the inside of the stirred germinated five-minute rice smoothly during heating but also to prevent burning of the outer surface.

And, the heating plate used in the above is a heating plate generally used in the art, regardless of the type and size.

In this case, the stirred germinated five-minute rice and water is heated for 10 to 20 minutes in a heater of 280 ~ 320 ℃.

Heating the stirred germinated rice flour and water-filled heating plate in a heater at 280-320 ° C for 10-20 minutes will not only cook the inside of the stirred germinated rice flour smoothly but also prevent the burning of the outer surface. This is to minimize the cost and economical costs by minimizing the time and power required in the manufacturing process.

In particular, compared to the process of mixing rice with water, applying heat and pressure to prepare rice, putting it in a heating plate, applying pressure and heating, and producing nurungji, the process of preparing rice and heating the prepared rice plate Since the process of applying pressure after eliminating the pressure from the gas is eliminated, it is possible to minimize the cost and economical cost by minimizing time and force.

In addition, compared to the general Nurungji (A ') manufactured by the general manufacturing method shown in Figure 2 germinated obundon Nurungji (A) shown in Figure 3 is more space 20 between the germinated five minutes rice (10) As the area of the formed space 20 is formed to be wider and wider, the gel is smoothly decomposed in germinated obundonurungji (A), which is formed in a certain form due to the gel formed by amylose in not only warm water but also cold water. Germinated five minutes rice 10 can be separated smoothly.

In addition, the heater used in the above is a heater generally used in the art, regardless of the type and size.

Preferably, a tunnel heater is used, but a heating device is attached on the top, bottom, left and right sides.

7. Drying process (7th process)

The drying process is a process of drying the produced germinated obundon nurungji,

Germinated obundonurungji prepared in the sixth step is dried for 10-14 hours.

Here, drying the germinated obundonurungji for 10 to 14 hours can not only improve the texture of germinated obundonurungji by evaporating the water vapor generated in the process of manufacturing germinated obundonurungji, but also when wrapped in wrapping paper This is to prevent the occurrence of frost inside the wrapping paper due to the water vapor generated in germinated obundonurungji.

If the germinated obundonurungji is not dried, the texture of the germinated obundonurungji may be degraded due to frost as well as frost inside the wrapping paper.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, the following examples are only intended to specifically illustrate the present invention, it is obvious to those skilled in the art that the scope of the present invention is not limited. That is, simple modifications or changes of the present invention can be easily carried out by those skilled in the art, and all such modifications or changes can be seen to be included in the scope of the present invention.

Example: Germinated Obundonurungji prepared according to the present invention

Wash 5 minutes of peeled rice bran layer in a washing machine in a washing machine, immerse in water at 23 ° C. for 1 hour and 30 minutes, transfer to a container, and give water at 36 ° C. three times every 4 hours to germinate. The germinated obun rice was washed in a washing machine, stirred in a 30rpm stirrer, the stirred germinated obun rice and water were mixed at a ratio of 1: 0.5 by weight, and then introduced into a heating plate, and heated in a heater at 300 ° C. for 15 minutes. To prepare germinated obundonurungji, and dried prepared germinated obundonurungji for 12 hours.

Comparative Example 1: White rice Nurungji prepared according to a general method

Wash the white rice, mix the washed white rice and water to 1: 0.7 by weight, put it in a heating container and heat it for 30 minutes in a 200 ℃ heater to prepare rice, put the prepared rice in a heating plate and crush it by applying pressure After heating for 20 minutes in a 200 ℃ heater to produce white rice nurungji.

Comparative Example 2: Brown rice Nurungji prepared according to a general method

The brown rice is washed, soaked in water at 25 ° C. for 24 hours, then transferred to a container, and germinated by incubating with water divided into six times every 4 hours for 24 hours in the incubator, and the germinated brown rice is washed in a washing machine and washed germinated brown rice. And water at 1: 0.7 by weight, mixed in a heating container and heated for 30 minutes in a 200 ℃ heater to prepare brown rice, and put the prepared brown rice in a heating plate and crushed by applying pressure and then in a 200 ℃ heater Heat brown rice for 20 minutes to produce brown rice.

Experiment 1: sensory test

Germinated Obundon Nurungji prepared according to the present invention (Example) and white rice Nurungji prepared according to a general method (Comparative Example 1), brown rice Nurungji prepared according to the general method (Comparative Example 2) sensory inspection agents (more than 2 years Sensory tests (5 point measurement; 1: Very bad, 2: Bad, 3: Normal) were divided into 30 groups (15 males and 15 females) with sensory experience. , 4: good, 5: very good). The results are shown in Table 1.

TABLE 1

flavor color incense Texture Overall preference Example 4 4 5 5 5 Comparative Example 1 4 4 4 3 3 Comparative Example 2 4 4 4 3 3

As can be seen from the above Table 1, among the items of the sensory test, the Example shows a high score compared to Comparative Examples 1 and 2 in the fragrance, texture, overall preference.

In the aroma, texture, and overall acceptability, the Example shows a high score compared to Comparative Examples 1 and 2, unlike in Examples, that white rice and brown rice were prepared as rice in Comparative Examples 1 and 2, and the prepared rice was pressed under pressure in a heating plate. This is because the unique texture and burnt smell of white rice Nurungji and brown rice Nurungji reduced the unique aroma of Nurungji due to the process of heating and crushed rice.

Experiment 2: Decomposition Experiment

Germinated Obundon Nurungji prepared according to the present invention (Example) and white rice Nurungji prepared in accordance with the general method (Comparative Example 1), brown rice Nurungji prepared in accordance with the general method (Comparative Example 2) 10 ℃, 30 ℃, 60 After immersion in water at 50 ° C. for 50 minutes, the degree of decomposition (undecomposed: ×, partially resolved: Δ, complete decomposition: ○) was measured every 10 minutes. The measured results are shown in Table 2.

TABLE 2

One 2 3 4 5 10 ℃ Example △ △ ○ ○ ○ Comparative Example 1 × × × △ △ Comparative Example 2 × × × △ △ 30 ℃ Example △ ○ ○ ○ ○ Comparative Example 1 × × △ △ ○ Comparative Example 2 × × △ △ ○ 60 ℃ Example ○ ○ ○ ○ ○ Comparative Example 1 × × △ △ ○ Comparative Example 2 × × △ △ ○

As can be seen from the above Table 2, in the decomposition experiments, it is shown that the Examples are smoothly decomposed compared to Comparative Examples 1 and 2.

Example is smoothly decomposed compared to Comparative Examples 1 and 2 in the process of preparing the white rice and brown rice in the comparative example 1, 2, and the crushed rice by pressing the prepared rice under pressure in a heating plate and heating the crushed rice Due to the fact that amylase, which has escaped from white and brown rice, forms a gel and then forms a robust micelle structure, in the embodiment, there is no process for preparing rice, crushing prepared rice, and heating crushed rice. This is because the micelle structure could not be formed.

As described above, the embodiment can feel the unique texture and aroma of Nurungji as shown in the sensory test and decomposition experiments compared to the comparative example, not only can be ingested by young and old alike, but cold water even if the intake is not warm water As it can be easily decomposed in, it can be easily prepared and eaten as a soot or simple food.

1 is a process flow diagram schematically showing a method for producing a germinated obundonurungji well dissolved in cold water according to the present invention.

Figure 2 is a diagram showing the germinated obundonurungji prepared according to the present invention.

3 is a view showing nurungji prepared according to a general method.

<Explanation of symbols for the main parts of the drawings>

A: Germinated Obundon Nurungji A ': Normal Nurungji

10: germinated five minutes rice 20: space

Claims (4)

Obundo rice milling process (1st process) which peels off the rice bran layer which surrounds the outer surface of rice, and turns it into obun rice; A first washing step (second step) of washing the five minute rice prepared in the first step in a washing machine; 5 minutes immersed in the water in the second step in 20 ~ 25 ℃ immersed in water for 1 to 2 hours and then transferred to a container and water divided 35 ~ 38 ℃ 2 to 3 times every 3 to 4 times 5 minute germination process (third process) which germinates; A second washing step (fourth step) of washing the five minute rice germinated in the third step in a washing machine; A stirring step (fifth step) of stirring the germinated five-minute rice washed in the fourth step with a stirrer at 5 to 50 rpm; A germination obundon nurungji manufacturing process (sixth step) of mixing the germinated five minutes rice and water stirred in the fifth step and then putting it in a heating plate and heating in a heater to produce germination obundon nurungji; The method of producing germinated obundonurungji, which is well soluble in cold water, characterized in that it comprises a drying process (seventh process) of drying the germinated obundonurungji prepared in the sixth process for 10 to 14 hours. The method of claim 1, The Obundo rice of the first step is a germinated obundon Nurungji manufacturing method that is soluble in cold water, characterized in that peel off 40 to 60% of the rice bran layer surrounding the outer surface of the rice. The method of claim 1, The germinated five minutes rice and water stirred in the sixth step is a method of producing a germinated obun don Nurungji well dissolved in cold water, characterized in that 1: 1: 0.4 ~ 0.7 by weight. The method of claim 1, The method for producing a germinated obun-donurungji well soluble in cold water, characterized in that for heating 10 to 20 minutes in a heating plate of 280 ~ 320 ℃ heated germinated five minutes rice and water stirred in the sixth step.

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