KR20110021511A - Preparation method of scorched rice-tea using steamed rice - Google Patents

Abstract

PURPOSE: A producing method of scorched-rice water using early-ripening rice is provided to mass-produce the scorched-rice water by microwave-popping, and to secure the taste, the flavor, and the texture of the scorched-rice water. CONSTITUTION: A producing method of scorched-rice water using early-ripening rice comprises the following steps: microwave-popping the early-ripening rice at the frequency of 2,000~3,000MHz for 1~10minutes; extracting the popped early-ripening rice with purified water at 90~110deg C for 0.2~1hour, for obtaining an early-ripening rice extract; and adding 0.1~3parts of scorched rice flavor by weight to 100parts of early-ripening rice extract by weight.

Description

Preparation method of Soong-Jung using rice of rice {Preparation method of scorched rice-tea using steamed rice}

The present invention relates to a manufacturing method of Soong Sok using steamed rice, and more particularly, a step of obtaining a puffed rice paddy by puffing the rice paddy with microwaves; Extracting the puffed paddy rice into purified water to obtain an paddy rice extract; The present invention relates to a method for preparing Soong Sok using Olbung rice, which comprises the steps of adding the Nurungji aroma and mixing soybean rice to the above-mentioned rice extract.

When cooked using a rice cooker, it is a kind of drink made by pouring water into the rice or nurungji, which is made by pressing rice at the bottom of the rice cooker. It is also called as Bantang (취) and 탕 tang (炊 湯).

Sung Soong is our own beverage and deeply related to how to cook our country. Cooking in our country is made by putting a certain amount of water and rice in a pot and cooking until there is no extra water. As long as the water remains in the pot, no matter how much it is heated, it will not be higher than 100 ℃, but in the process of steaming, the bottom of the pot will go up to 220 ~ 250 ℃ due to the lack of water. After 3 to 4 minutes at this temperature, browning occurs in the rice, and starch is decomposed in the browned nurungji part, resulting in the formation of glucose and sweet smell. If you pour water and boil it, it becomes a sour and warm taste.

On the other hand, Chinese rice cookers did not develop because of the abundance of water at first, when they boiled enough, they drained the water and steamed it on low heat or steamed it again.

On the other hand, in Japan, we cook rice in the same way as our country, but do not eat soong-ni, which is first interpreted as a difference in kitchen structure. The kitchen structure of our country is a combination of rice cooker and ondol, and the pot is heavy and it is difficult to wash, so it is difficult to wash it. Because of the development. Second, as mentioned above, Sung Soong is a kind of drink after eating. In China and Japan, tea culture developed and food was usually eaten after eating, so Sung Soong did not develop like Korea. .

However, with the development of industry in Korea, cast iron pots such as cauldrons disappeared, and Yang Eun-ji tried to prevent the development of nurungji. And as the supply of electric rice cooker no longer makes Nurungji, the drinking of Soong Soong gradually disappears, and instead of Soong Soong, barley tea, corn tea, etc., or bottled water replaces Soong Soong's function.

However, as more and more people look back on their old cultures and reminisce about old memories for the elderly, the demand for nurungji and Sungnyung gradually increased, making it a snack or a large amount of water. Fish and seafood, meat, vegetables, etc. are used as ingredients of hot water, a food boiled with various ingredients, and Soong Soong is commercialized and sold as a functional drink.

The present inventors produced microwaves by reducing the processing time significantly compared to Sungnyung obtained by boiling water and nurungji obtained after making rice using a conventional rice cooker by using microwave puffing after depositing the rice paddy in traditional Sungnyong production. The manufacturing method and the method of manufacturing Soong Sok using improved rice which can reduce the cost, mass production, maintain the original soot taste and aroma, and feel the soothing texture of Soong Sok in the mouth It is intended to provide a fungus manufactured by.

An object of the present invention is to provide a manufacturing method of Soong Sok using rice.

An object of the present invention is to provide a mullet produced by the method for producing mullet using rice.

The present invention comprises the steps of puffing the rice paddy with microwave to obtain a puffed rice paddy; Extracting the puffed paddy rice into purified water to obtain an paddy rice extract; It is to provide a method for producing Soongsheng using Olbap rice, which comprises the step of adding and mixing Nurungji aroma to the rice extract.

Soong Soong prepared by Soong Soong using the rice of the present invention is very similar to Soong Soong prepared by the home cooking method, and has a texture (mouth feel) that was not available in Soong Soon products sold as conventional products. This remarkable improvement can be obtained, and it can be distributed at room temperature through the sterilization process.

The present invention shows a method for producing Soong Sok using rice.

The present invention comprises the steps of puffing the rice paddy with microwave to obtain a puffed rice paddy; Extracting the puffed paddy rice into purified water to obtain an paddy rice extract; It includes the step of obtaining the Soung Sheng by adding and mixing the Nurungji aroma to the above-mentioned rice extract.

Olfactory rice used as a raw material in the present invention is 80 to 85% harvested immature rice, steamed and dried in a cauldron and steamed with brown rice so as to reduce the loss of nutrients that can be chewed and eaten in addition to eating nutrients enjoyed as a snack Scholarly excellent rice. By using the above-mentioned allied rice as a raw material for the production of Soonggi, it is possible not only to secure nutritional excellence but also to shorten the manufacturing time by not going through a process such as dipping and steaming.

Irradiating microwave without immersion and steaming process in the present invention is to remove microorganisms such as bacteria, E. coli, etc. that may exist in the final product of Soongbyun and cause odor in the final product, and cell tissue collapse of the rice paddy As the contact area with purified water becomes wider, the leaching amount and leaching rate of the useful nutrients contained in the rice paddy is not only increased, but also to produce the savory taste and aroma of traditional Soong Sok.

In the present invention, when processing the rice paddy with microwave can be carried out for 1 to 10 minutes at an output of the frequency of 2000 to 3000MHz, 650 to 750 watts (watt).

In the present invention, when processing the rice paddy with microwave at a frequency of 2450MHz, 700 watt (watt) can be performed for 1 to 10 minutes, preferably 2 to 8 minutes, more preferably 4 to 6 minutes.

In the present invention, in microwave puffing treatment, the irradiation time of microwaves during the puffing treatment at a frequency of 2000 to 3000 MHz and an output of 650 to 750 watts (watt) is preferably adjusted to 1 to 10 minutes. If the irradiation time is less than 1 minute, there is not enough decay of the macromolecular material of the rice paddy cell to increase the production time of soong, and there is a concern that the killing of microorganisms present in the raw rice may not be enough. Carbonization odor occurs due to the carbonization phenomenon, so there is a problem that the sootness of the multitude is significantly reduced.

In conclusion, in the present invention, when microwave-puffed rice with microwave, 1-10 minutes, preferably 2-8 minutes, more preferably 4-6 minutes at a power of 2000-3000 MHz, 650-750 watts (watt) frequency It is good to carry on.

In the present invention, the microwave-puffed rice is 200-500 mesh, preferably 325-400 mesh (45-38 ㎛) put in a filter cloth 40-80 times of purified water compared to the weight of the rice paddy Preferably, 65-70 times of purified water may be extracted at 90-110 ° C. for 0.2-1.0 hours, preferably 0.5-0.75 hours, to obtain a rice extract.

When extracting the rice puffed treatment with microwave in purified water, the microwave-puffed rice paddy is extracted in 200 ~ 500 mesh filter cloth. At this time, when extracting the rice paddy treated with microwave with a filter cloth of less than 200 mesh, there is a problem that the palatability is poor due to the excessive dissolution of the solid content, and extracted when the rice padded with microwave with a filter cloth exceeding 500 mesh is extracted. There is a problem that less solid content is extracted so that the unique taste and aroma of Soong Sok. Preferably it is best to extract in a filter cloth of 325-400 mesh (45-38μm).

Put the rice puffed with microwave in 200 ~ 500 mesh (mesh) filter cloth and add it to the purified water and the extraction during extraction is good to extract for 0.2 to 1.0 hours at 90 ~ 110 ℃. When extracted in less than 0.2 hours at 90 ~ 110 ℃, the taste of Soongseng is flat and the solid content is too low, and when extracted over 90 hours at 90 ~ 110 ℃ excessive heat is applied due to the heat odor There is a problem of falling flavor.

In the present invention, by adding and mixing the Nurungji aroma to the above-mentioned rice extract, it is possible to manufacture Soongng with improved taste and aroma of traditional Soong Sok.

In the present invention, by adding 0.1 to 3 parts by weight of Nurungji aroma with respect to 100 parts by weight of the above-mentioned rice paddy extract, it has a taste and aroma of traditional Soong Sok and can improve Soong Sok.

In the present invention, by adding and mixing 0.1-3 parts by weight of Nurungji aroma with respect to 100 parts by weight of the above-mentioned rice extract, it is possible to manufacture Soongng with improved taste and aroma of traditional Soong Soong.

When the Nurungji aroma is added to the above-mentioned rice extract, fenugreek seed extract, corn beard extract, portuguese extract, rowan extract, dandelion extract, buttercup extract, alfalfa extract, vitamin C, The mulberry can be prepared by further adding and mixing any one or more functional additives selected from the group of gamma-oryzanol, squalene, spirulina, chlorella.

In the functional additives may be further added 0.1 to 5 parts by weight based on 100 parts by weight of the rice extract.

The functional additive in the above may be further added 0.1 to 5 parts by weight based on 100 parts by weight of the rice extract to be included in the Soongsong nutritional ingredients.

Among the functional additives provided in the form of an extract, the functional ingredient is added to the purified water at 5 to 20 times the weight of the functional ingredient and at 10 to 70%, preferably 10 to 50%, based on the volume of the first purified water at 80 to 120 ° C, It is more preferable to use 10 to 40%, and even more preferably to extract to 10 to 30% and then filter by filtration means such as filter paper, filter cloth, filter device.

Among the above functional additives, those provided in forms other than extracts may be powdered functional ingredients using a grinder.

In the present invention, after adding the Nurungji aroma to the extract of the rice paddy, and mixed with it, it is possible to commercialize the Soongsung by filling it into a polyethylene terephthalate bottle, a glass bottle and a can.

The semi-invention includes the mulch produced by the above-mentioned method.

Investigation of the manufacturing method of Soong Sok using the rice paddy of the present invention, In order to achieve the object of the present invention, it is preferable to provide a method of producing Soong Sok using the rice paddy under the above-mentioned conditions.

Hereinafter, the present invention will be described in detail with reference to Examples and Test Examples. However, these are intended to explain the present invention in more detail, and the scope of the present invention is not limited thereto.

Experimental Example

After the rice was selected, it was puffed with microwaves with a frequency of 2450MHz and 700 watts. At this time, microwave irradiation time was used as a parameter for the puffing process of microwave rice as shown in Table 1. The aroma test results of rice paddy are shown in Table 1.

The taste test of the rice paddy after the microwave puffing process was carried out by five-point scale with 20 sensory test personnel (10 men and women each) having more than 3 years of sensory test experience in the food field.

Table 1. Palatability test by microwave irradiation time of rice

Example Microwave irradiation time (minutes) Incense Symbols * Sample 1 0.5 2.5 ± 0.2 Sample 2 One 4.4 ± 0.3 Sample 3 2 5.1 ± 0.4 Sample 4 4 6.3 ± 0.7 Sample 5 6 6.5 ± 1.0 Sample 6 8 4.6 ± 1.2 Sample 7 10 3.5 ± 0.8 Sample 8 12 2.7 ± 0.3

* In Table 1, the numerical values for the flavor preferences are shown by measuring three times the total of the scores of the sensory test agents divided by the number of sensory test agents, which means that the higher the number, the better the flavor preference.

As shown in Table 1 above, as a result of the palatability test of puffed rice paddy according to microwave irradiation time, the acceptability for fragrance gradually increased up to 6 minutes of microwave irradiation time, and the fragrance acceptability at the irradiation time of 4-6 minutes was the highest. Excellent. On the other hand, if the microwave irradiation time is 0.5 minutes and 12 minutes, the preference is not good, and it is understood that the microwave irradiation time of rice paddy rice is 1 ~ 10 minutes when puffing rice rice with microwave of 2450MHz frequency and 700 watt output power. Could.

<Examples 1-7>

After the rice was selected, it was irradiated for 6 minutes with microwave at a frequency of 2450 MHz and 700 watts (watt) for puffing treatment.

The microwave rice puffed treatment was put in a filter cloth and then added to the purified water of 70 times the weight of the rice paddy and extracted at 100 ℃ to obtain the rice paddy extract.

After the extraction was completed, the filter cloth was removed and filled with 0.5 parts by weight of Nurungji incense with respect to 100 parts by weight of the rice extract and the rice extract in the glass bottle and retort sterilization was prepared. At this time, the specifications and the extraction time of the filter cloth for the mulberry extract is shown in Table 2.

Table 2. Average Diameter and Extraction Time of Extraction Filter Fabrics for the Preparation of Soot

Example Filter cloth average diameter Extraction time (hours) One 200 0.5 2 325 0.5 3 400 0.5 4 500 0.5 5 400 0.2 6 400 0.75 7 400 1.0

<Test Example>

The sensory test on the color, aroma, taste, mouth feel and overall acceptability of Sung Sok prepared in Examples 1 to 7 was measured and the results are shown in Table 3 below.

The sensory test for the above-mentioned cultivars was conducted by 8-point scale with 20 sensory test personnel (10 men and women each) who had more than 3 years of sensory test experience in the food field.

Table 3. Acceptability Test Results

Example Symbol color incense flavor Feeling in the mouth Overall
Likelihood One 3.1 ± 0.5 3.1 ± 0.8 4.6 ± 0.5 5.0 ± 1.6 4.5 ± 0.5 2 5.6 ± 0.9 6.3 ± 0.9 6.4 ± 1.2 7.2 ± 0.7 6.6 ± 0.6 3 6.2 ± 0.8 6.3 ± 0.4 6.5 ± 0.8 7.6 ± 0.6 7.1 ± 0.7 4 4.7 ± 0.8 5.3 ± 1.0 6.1 ± 1.2 6.1 ± 1.0 5.8 ± 1.2 5 4.0 ± 1.2 5.1 ± 0.7 5.8 ± 1.2 5.4 ± 0.4 5.1 ± 0.8 6 6.3 ± 0.7 6.5 ± 1.2 6.4 ± 0.9 6.9 ± 1.8 7.0 ± 1.3 7 3.7 ± 0.9 4.8 ± 0.7 5.1 ± 0.7 5.1 ± 1.5 4.6 ± 1.7

* In Table 1, the numerical values for each palatability are the averages of three times the total of the scores of the sensory test agents divided by the number of sensory test agents, and the average is shown. The higher the number, the higher the palatability.

As shown in Table 3 above, the average diameter of the filter cloth for extraction and the sootness test according to the extraction time showed that the sootness of all items increased as the average diameter of the filter cloth increased up to 400mesh When the average diameter of the filter cloth was fixed at 400mesh, the palatability was the highest at the extraction time of 0.5 and 0.75.

<Example 8 to Example 21>

After the rice was selected, it was irradiated for 6 minutes with microwave at a frequency of 2450 MHz and 700 watts (watt) for puffing treatment.

The microwave rice puffed treatment was put in a filter cloth and then added to the purified water of 70 times the weight of the rice paddy and extracted at 100 ℃ to obtain the rice paddy extract.

After the extraction was completed, the filter cloth was removed and then filled with 0.5 parts by weight of Nurungji flavor and 2.5 parts by weight of functional additives of Table 4, and 100 g of rice extract and 100 parts by weight of rice extract and retort sterilization.

Table 4. Mulching with Addition of Functional Additives

Example Functional additives Example Functional additives Example 8 Fenugreek Seed Extract Example 9 Corn Beard Extract Example 10 Machi Prefecture Extract Example 11 Rowan extract Example 12 Dandelion extract Example 13 Buttercup extract Example 14 Alfalfa extract Example 15 Vitamin c Example 16 Gamma Orizanol Example 17 Squalene Example 18 Spirulina Example 19 Chlorella Example 20 Fenugreek Seed Extract + March Extract Example 21 Gamma Orizanol + Squalane

* Fenugreek seed extract + March extract was used in a weight ratio of 1: 1.

* Gamma oryzanol + squalene was used mixed in a weight ratio of 1: 1.

In the functional additives in Table 4, the extract form was used to add a functional ingredient to the purified water of 10 times the weight of the functional ingredient and extracted at 100 ℃ 35% of the volume of the first purified water and then filtered with a filter paper, forms other than the extract Used powdered functional ingredients using a grinder.

As described above, although described with reference to a preferred embodiment of the present invention, those skilled in the art will be variously modified and modified within the scope of the present invention without departing from the spirit and scope of the invention described in the claims below. It will be appreciated that it can be changed.

The method of manufacturing Soong Sok using Olp rice of the present invention is a microwave puffing process using Olp rice and extracted into a filter cloth having a predetermined average diameter (pore size), soaking, distilling, raising cooked rice, cooked rice Shortening the manufacturing time and eliminating the problem of exposure to microbial contamination that may occur in the process by eliminating the complicated process, such as filtration can provide a soung beverage similar to the conventional carbonated beverage, dairy beverages.

Claims (6)

Puffing the rice paddy with microwave to obtain the puffed rice paddy; Extracting the puffed paddy rice into purified water to obtain an paddy rice extract; A method of producing Soongsheng using Olbap rice, which comprises the step of adding Nungungji aroma to the Olympus rice extract and mixing. The method of claim 1, wherein when processing the rice paddy with microwave at a frequency of 2000-3000MHz, 650-750 watts (watt) for 1 to 10 minutes. The method of claim 1, wherein the puffed rice paddy is put in a filter cloth of 200 to 500 mesh (mesh) and then put into 40 to 80 times purified water relative to the weight of the puffed rice paddy to extract for 0.2 to 1.0 hours at 90 to 110 ℃ Soong-Sung manufacturing method using the rice paddy, characterized in that. The method of claim 1, wherein 0.1 to 3 parts by weight of nurungji is added to 100 parts by weight of the rice extract. The method of claim 1, in addition to the nuungji flavor in the rice extract, fenugreek seed extract, corn beard extract, machiko extract, rowan extract, dandelion extract, buttercup extract, alfalfa extract, vitamin C, gamma-olizanol (γ) -oryzanol), Squalene, Spirulina (spirulina), Chlorella of any one or more functional additives added to 0.1 to 5 parts by weight based on 100 parts by weight of rice extract extract Manufacturing method. Soongwool prepared by the method of any one of claims 1 to 5.