KR20110131659A - Manufacturing method of functional scorched rice - Google Patents

Abstract

PURPOSE: A producing method of functional scorched rice is provided to adding functional food ingredients to a scorched rice raw material for eaters to eat the scorched rice with alcoholic drink. CONSTITUTION: A producing method of functional scorched rice comprises the following steps: mixing a mixture of brown rice powder, rice powder, and seaweed powder with water in a ratio of 1:1.5, and cooking the mixture(S10); molding the mixture into a thickness of 10-50mm, and firstly drying the mixture using hot air at 200-300 deg C(S20,S30); sprinkling 0.5-5wt% of dried fish slices on the half-dried scorched rice(S40); and compressing the scorched rice with a heating plate formed with an upper plate and a lower plate at 250-300 deg C(S50).

Description

Manufacturing method of Functional Scorched Rice

The present invention relates to a method of manufacturing functional nurungji, and more particularly, to a functional nurungji manufacturing method containing a functional substance so that the ingestor feels full and quickly supplied with high quality nutrition.

Generally speaking, the rice is produced by pressing a portion of the rice to the bottom of the pot when it is cooked. Such rice is usually cooked in a conventional rice cooker, such as rice, barley rice, or beans placed on the bottom of the rice cooker. It is created. Nurungji is also commonly referred to as fried rice.

Like this, nurungji is a by-product that has been pressed when the rice on the bottom of the rice cooker is kept at the temperature of 220 ~ 250 ℃ for about 3-4 minutes when cooked in a conventional rice cooker. As the moisture at the bottom is volatilized, a volatile carbonyl compound is produced by the aminocarbonyl reaction to give a delicious taste.

In general, the main component of Nurungji is carbohydrate, which is a dextrin component in monosaccharides. These monosaccharides are well-digested substances and are also known as low-calorie diet foods.

At present, foods using this excellent food, Nurungji, are manufactured and sold in the form of instant cup nurungji, nurungji cookies, and nurungji canapes. Compared to hamburgers and toasts, there has been a considerable distance to the tastes of ordinary consumers.

Meanwhile, according to the April 26, 2010 article of the Kookmin Ilbo, the government's stockpile is 900,000 tons, and the total inventory is 128 million tons, and it takes 600 billion annually to store it. Therefore, if the government's stockpile is developed for the use of health foods such as nurungji and distributed as a national snack, it can bring about various effects including improvement of diet.

However, at present, since the manufacturing method of making nurungji is difficult, it is difficult to make it because it can be made at a certain place, that is, where the rice is made.

Conventional techniques for the production of Nurungji and Nuruk are disclosed in Korean Patent Application No. 2002-0029037 Instant Wet Pressed Rice Production Method, Registration No. 1989-0003693 Instant Soybean Tea Manufacturing Method, Registration No. 1944-0011814 Instant Soybean Powder However, the manufacturing method, function, and technology are described differently. Nurungji by the conventional manufacturing method has a problem that the manufacturing time is long, there is a disadvantage that if the elapsed time after the manufacture boiled again by direct weaning due to hardening of Nurungji itself. In addition, it is possible to eat Nurungji by adding hot water on the spot, but there is a disadvantage in that the discomfort that can be eaten more than 5 minutes after the actual hot water is added and the flavor of traditional Nurungji are reduced.

Nurungji as mentioned above is unknown from when, but is a product of the traditional Korean food culture, which was produced by pouring a cauldron, ie, a traditional rice cooker, which is hardly obtained at this time due to the improvement of dietary structure. It became. The improvement of the dietary structure, which rarely obtains nurungji, has resulted in the loss of taste of our traditional snack, nurungji.

Therefore, when you want to eat nurungji, there is a problem in that the work for making the nurungji, such as to press the rice deliberately pressed to make the nurungji. In addition, the number of people looking for a nurungji is reduced, as well as a problem that it is difficult to match the taste of people tamed in the snacks, bread and other snacks in the market as this nurungji.

On the other hand, the snack manufacturer is producing a variety of snacks or foods, such as nurungji fried fried food oil, dried by cooking oil as described above, but these products are only mimicking the shape and taste of nurungji, There is a problem that does not give the original taste of.

Moreover, Nunnungji is new to children in an effort to protect the health of children exposed to snacks or snacks containing chemical additives or to provide quality snacks through our unique snacks with excellent taste and eating. It is required as a snack.

In addition, nurungji can be a good food if developed as an alcoholic snacks of adults, but in order to be manufactured in accordance with the tastes of adults, nurungji needs a multi-faceted study of its ingredients and manufacturing methods.

An object of the present invention is to prepare a functional Nurungji production method that can be used as an appetizer for adults by adding a variety of functional foods to the raw material for making Nurungji, so that the ingestor feels full, and contains high quality nutrition by containing various functional substances. In providing.

In addition, it is an object of the present invention to provide a functional nurungji production method that can shorten the manufacturing time of the nurungji by making the secondary drying is made by the first drying after the high temperature heat in the nurungji manufacturing process, by compression with a hot plate. Is in.

In order to achieve the above object, the functional nurungji production method according to the present invention, the brown rice, rice flour and seaweed powder is mixed, water in a mixture of brown rice, rice flour and seaweed powder in a ratio of 1: 1.5 to 1: 3.0 A cooking process of adding rice to make rice; After the cooking process, spreading the mixture to a thickness of 10 to 50mm and passing through a high temperature drying chamber to first dry with hot air of 200 to 300 ℃ to make a semi-dry state of Nurungji; Dried fish addition process of sprinkling 0.5 to 5% by weight of dried fish on the semi-dried nurungji in comparison to the total nurungji; And a step of compressing the semi-dried nurungji in which the dried fish is sprinkled with a hot plate composed of an upper plate and a lower plate of 250 to 300 ° C., wherein the dried fish is attached to the nurungji and dried at the same time to make the nurungji in a completely dry state. It includes.

The compression process is characterized in that a cutting blade is formed on the upper plate or the lower plate of the hot plate to form a perpendicular to the hot plate is a cutting process in which the Nurungji is cut in a predetermined form during the compression process.

In addition, the seaweed powder, characterized in that it comprises one or more selected from the group consisting of kelp and seaweed, the dried fish, one or more selected from the group consisting of shrimp, squid, rodent and pollack, salt, Sugar, characterized in that the mixture further comprises one or more selected from the group consisting of yeast.

On the other hand, the cooking process, characterized in that the mixture further comprises one or more selected from the group consisting of mulberry leaves, mugwort, mandarin wood, carrots, spinach and windproof trees to the mixture of brown rice, rice flour and seaweed powder.

Further, after the compression step, a cooling step of cooling the nurungji in the completely dry state; And a packaging process for packaging the cooled nurungji.

According to the present invention, by using brown rice as the main raw material of nurungji, it becomes softer than nurungji made of general rice, and by adding a small amount of rice flour, there is an advantage that the adhesion between raw materials can be increased.

In addition, after sprinkling dried fish such as shrimp, squid, rodent, pollock, and the like on the nurungji, which is primarily semi-dried, there is an advantage that it is possible to provide excellent nurungji for sake of adults by compressing and redrying.

In addition, in the manufacturing process of nurungji, it is possible to reduce the time required for the overall nurungji manufacturing process through the two-step drying process of the first drying by hot air and the second drying by compression.

In addition, functional nurungji according to the present invention has the advantage that can be utilized as an enemy of emergency food or group meals, meals.

1 is a flow chart showing a functional nurungji manufacturing method according to a preferred embodiment of the present invention.
2 is a view showing a functional nurungji prepared according to an embodiment of the present invention.

The present invention discloses a method for producing functional nurungji that can be effectively used for the application of alcoholic beverages by adding various functional foods to the raw material for making nurungji and allowing the ingestor to feel full, and to provide high-quality nutrition by containing various functional substances. do.

The functional raw material of Nurungji produced according to the present invention is not hardened by using brown rice instead of rice, which is a raw material of general Nurungji, and has excellent texture, and also adds about 0.01% by weight of rice flour to the main raw material. Their adhesion is improved.

On the other hand, the functional nurungji prepared in accordance with the present invention by adding seaweed such as kelp or seaweed powder to have the function of the diet by allowing the intake user to feel full sooner. In addition, by adding more powder powder, such as mulberry leaves, mugwort, mandarin wood, carrots, spinach, windproof trees to the above raw materials to provide a functional nurungji that is beneficial to health. In addition, it is preferable to increase the aesthetics by adding seasoning components such as yeast, salt, sugar, and the like to the above raw materials.

In particular, the nurungji according to the present invention is to prepare the food to be suitable as a snack for adults through the taste effect by sprinkling the dried fish such as shrimp, squid, rodent, pollock, etc. on the nurungji prepared by first half-dried on the nurungji It features.

In the nurungji manufacturing process, the first drying through the high temperature heat after the cooking process, and then compressed by a hot plate so that the secondary drying is made it is possible to effectively shorten the overall nurungji manufacturing process time.

Hereinafter, prior to the description of the functional nurungji manufacturing process according to the present invention will be described in detail for each raw material included in the production of nurungji.

First, brown rice is the main raw material of the functional nurungji according to the present invention, rice chaff peeled only once rice is called brown rice and white rice is milled in a mill at a polished rice with more than ten times peeled rice. At this time, all of the nutrients of the rice disappears and only about 5% of nutrients (fat, protein, carbohydrates) remain in the white rice. The rest is rice bran and rice bran contains 95% of nutrients, but this is all abandoned. Therefore, brown rice has 19 times more nutrition than white rice.

The standard chemical composition of brown rice is 15.5% of water, 7.4% of protein, 3.0% of lipid, 71.8% of sugar, 1.0% of fiber, 1.3% of ash, and 0.54mg of vitamin B1. Not much protein or fat. Vitamin B1 is high. Brown rice has good shelf life and less harmful to microorganisms than white rice. In addition, brown rice is rich in fat, protein and vitamin B1 and B2 compared to white rice because there is no loss of nutrients due to whitening. There is also no reduction in the amount due to processing.

Brown rice has six times the amount of heavy metals that detoxify heavy metals, and contains fiber, vitamins B1, B2, B3, B6, B15, B17, vitamin E, vitamin C, pantothenic acid, and choline. It is a comprehensive nutrition report that contains vitamins and minerals such as calcium, potassium, sodium, and linoleic acid, as well as chelating substances that suppress anticancer factors.

In addition, brown rice contains 'tocotrienol', which is found to be 40 to 60 times stronger in antioxidant activity than tocopherol, and 'orizanol', which activates the activity of brain cells to prevent stroke and dementia. Increase the amount of constipation to prevent, slowing the secretion of insulin is also good for diabetes prevention.

In oriental medicine, brown rice has the effect of protecting the lungs and the large intestine, and the activity of the large intestine, the elderly, the sick, and stamina of the weak stamina of the effect is said to be effective. In addition, it is reported that it is effective in improving the constitution of people who suffer from skin diseases or suffer frequently, and is said to be effective in making the skin of women fine. In addition, brown rice contains abundant fiber to prevent constipation by increasing the moisture content, it is also good for preventing diabetes by delaying insulin secretion.

Brown rice is rich in large amounts of vitamins, mineral calcium, and unknowns. Among them, a lot of vitamin B1 in rice bran and embryos is very important. This is indispensable to carbohydrate metabolism and is essential for eating sugary meals such as white rice and bread, as in modern people. If vitamin B2 is deficient for a long time, the development is inhibited, oralitis and sulphate, or eyes are bad, and even severe cataracts. Vitamin B6 deficiency can also cause cerebral hemorrhage. And it is easy to cause arteriosclerosis and anemia. Nicotinic acid deficiency is called pellagra, which causes red spots on the skin, digestive problems such as diarrhea, stomatitis, and loss of appetite, and neurological disorders such as headaches, anxiety, and perceptual paralysis. Anemia and liver dysfunction also occur. Pantothenic acid has the power to overcome stress and keep blood pressure normal.

Vitamin E also helps prevent fat oxidation in the body and keeps blood vessels flexible. Vitamin E and other nutrients, which are causing a lot of hot topic recently, can be solved by eating brown rice even if you do not eat nutritional supplements.

Brown rice having such a function is included as 95% by weight or more with respect to the total weight as the main raw material of the functional nurungji according to the present invention.

Rice flour is made of finely ground rice in the form of a powder, the function of increasing the adhesion of each raw material in the production of nurungji according to the present invention. Therefore, the rice flour is preferably included in the range of 0.01 to 0.1% by weight based on the total weight of the composition according to the present invention.

Kelp or seaweed added as seaweed is made into an extremely soft powder state and then mixed with other raw materials, preferably in the range of 0.01 to 0.05% by weight.

Laminin and alginic acid contained in kelp have the function of preventing blood pressure by lowering blood pressure. In particular, alginic acid prevents stroke by inhibiting the increase in salt in the body. On the other hand, kelp is extremely low-calorie, actively secreting gastric juice, resulting in satiety. In addition, the movement of the bowel movements to promote bowel movements are excellent in preventing constipation. Thyroid hormones, which are made with oxo as the main ingredient, promote the function of the adrenal glands, which facilitates the metabolism of proteins, fats, and sugars, giving skin shine and radiance to keep healthy and prevent skin aging. In addition, alginic acid adsorbs and excretes cholesterol in the intestine to prevent hyperlipidemia and arteriosclerosis, as well as to remove the remaining cholesterol in the blood, thereby circulating blood.

Histamine and other coercive substances in seaweed are also widely used as coercive agents to lower blood pressure significantly without side effects. In addition, research shows that various ingredients in seaweed have an anti-cancer effect that inhibits the growth of various cancer cells to less than 30%, and also prevents rectal cancer because it facilitates the movement of the intestines in the body.

In addition, seaweed has an anticoagulant effect very similar to heparin. This substance in seaweed cleans the fats in the blood in the same way as heparin, causing the visible fats in the blood to disappear quickly, reducing the harmful LDL cholesterol, and increasing the beneficial HDL cholesterol. In addition, the viscosity and polysaccharides in the seaweed has the effect of reducing the damage of heavy metals and pesticides such as cholesterol or pollution. They interfere with the absorption of cholesterol into the body and have a very large effect of adsorbing and excreting heavy metals from foods contaminated with pesticides.

Mulberry leaves contain a component called peony A, which is effective in treating diabetes, and nozirimycin and calistin, known as alpha glucosidase inhibitors. Many of the rutin components, in particular, strengthen the blood vessels, especially the cerebrovascular vessels, Gaba component is effective in reducing blood pressure. The high fiber content of mulberry leaves is effective in treating constipation, and also serves to get heavy metals out of the body. In addition, mulberry leaves have the effect of releasing heavy metals such as cadmium, copper, and zinc, which are harmful to our bodies. 1-deoxynojirimycin contained in mulberry leaves has the effect of inhibiting AIDS virus, suppressing obesity, blood pressure and blood sugar, It is also effective in treating cancer.

Wormwood is very rich in minerals and vitamins. In particular, the high content of vitamins A and C increases the body's resistance to prevent colds. The effectiveness of mugwort confirmed by modern medicine is bactericidal and analgesic. Anti-inflammatory and clears blood. The abdomen is cold, frequent stomach pain, sensitive people, dysmenorrhea, infertility, cold, menstrual pain has been proven effective. In addition, wormwood clears the blood to reduce cholesterol in the blood, thereby improving blood pressure control and digestion, especially for obese middle-aged women. In addition, vitamins A, B, C and calcium, iron, a lot of anti-aging and good skin care, there is an immune effect to brighten the eyes and increase the resistance to disease.

Carrots are alkaline foods that are good for your health because they neutralize acidified bodies. The rich beta-carotene content of carrots is converted into vitamin A when it enters the human body to relieve eye fatigue, clear the eyes, and remove acne. In addition, the beta carotene component helps hematopoiesis and prevents and treats anemia. In addition, it improves the exercise of the intestine and warms the lower abdomen to stop diarrhea and prevent constipation, lowering the blood pressure of the body has the effect of preventing and treating hypertension. In addition, carrots prevent cholesterol from accumulating in the blood vessels by lowering cholesterol levels, thereby preventing atherosclerosis and preventing various diseases, and inhibiting toxin removal and cell damage of the human body, thereby preventing aging.

Spinach has a hematopoietic effect and makes blood. Abundant vitamin A increases resistance to disease, which is effective in preventing fatigue, vision loss, and colds. It also prevents cancer and lowers blood cholesterol. In addition, it eliminates toxins in the intestines and eliminates inflammation. In addition, there is an effect to separate and excrete uric acid harmful to the human body is effective in rheumatism and gout.

Windproof trees are perennial herbaceous plants belonging to the mountain family family and are grown as medicinal plants as one of the medicinal herbs growing wild in the mountains and coastal beaches of our country. In oriental medicine, the roots of two years are used as medicine for colds, headaches, sweating and expectoration. Root has pharmacological action of antipyretic and analgesic, so it is dried and used as a medicine. Weakness is mild, non-toxic, taste is hot and sweet. If you have a pain in the whole body with a cold, especially if you have severe pain in your joints and muscles, you can relieve the pain by lowering heat and sweating. It is effective for people who feel migraines and dizziness due to their weak physical constitution and are often used when eczema is caused and skin pruritus is severe.

As such, mulberry leaves, mugwort, mandarin wood, carrots, spinach, windproof trees and the like are mixed with the above-mentioned raw materials in an extremely soft powder state, and will function in a healthy state in the nurungji produced according to the present invention. The functional materials are preferably included in the range of 0.1 to 0.2% by weight in powder form.

In addition to the aforementioned ingredients, very small amounts of other seasonings such as salt, sugar, yeast, etc. may be added. In particular, salt is used not only for seasoning, but also for long-term storage of functional nurungji.

The raw materials included in the functional nurungji according to the present invention have been described in detail above. Hereinafter, a method of manufacturing the functional nurungji according to the present invention with the above-described materials will be described in detail with reference to FIG. 1. 1 is a flow chart showing a functional nurungji manufacturing method according to a preferred embodiment of the present invention.

First, brown rice and rice flour and seaweed powder are mixed, and water is added to the mixture of brown rice, rice flour and seaweed powder in a ratio of 1: 1.5 to 1: 3.0 to cook rice (S10). At this time, the mixing of the raw materials may be used a mixer.

When the cooking is completed, the mixture is molded to a thickness of 10 to 50mm (S20) and passed through a high temperature drying chamber to firstly dry it with hot air at 200 to 300 ° C to make a semi-dried nurungji (S30). At this time, the mixture can be molded to a thickness of 10 to 50 mm using a roller or the like.

On the other hand, if the first drying as described above to make the semi-dry state first, there is an advantage that can shorten the time required for the following subsequent processes.

Next, 0.5 to 5% by weight of the dried fish on the semi-dried nurungji, compared to the whole Nurungji (S40), the dried dry fish was sprinkled with a semi-dried nurungji 250 to 300 ℃ upper and lower plates The dried fish is attached to the nurungji by compressing with a hot plate and dried at the same time to make the nurungji in a completely dried state (S50).

Finally, after cooling the completely dry nurungji, the cooled nurungji is packaged and commercialized.

Experimental Example

Sensory evaluation of the present invention functional nurungji

Sensory evaluation was performed on the functional Nurungji manufactured by the above production method and other Nurungji products (C, E and P) that are commercially available.

In the sensory evaluation, 20 men and women aged 15 to 45 years were randomly extracted, and the scores obtained by dividing the taste, taste, color, and texture of taste into nine points were summed and averaged. Where the rating of grade is' 9 = best; 8 = very good; 7 = good side; 6 = slightly better 5 = just so; 4 = slightly disliked; 3 = disliked; 2 = very dislike; 1 = dislike most.

The evaluation results are shown in the following <Table 1>.

division incense flavor color Texture Synthesis Invention 8.5 9.2 6.3 8.7 8.18 Company C 7.8 7.2 6.5 7.6 7.28 E company 6.8 6.9 6.7 5.9 6.58 Company P 7.2 4.8 6.5 6.5 6.25

Referring to the results of Table 5, it can be seen that the functional Nurungji prepared according to the present invention shows superior results in most items than other commercially available products. In particular, the results of taste and texture were excellent.

Claims (5)

A cooking process of mixing brown rice, rice flour and seaweed powder, and adding water to the mixture of brown rice, rice flour and seaweed powder in a ratio of 1: 1.5 to 1: 3.0 to cook rice;
After the cooking process, the mixture is molded to a thickness of 10 to 50mm, and passed through a high temperature drying chamber to firstly dry with hot air at 200 to 300 ℃ to make a semi-dry nurungji;
Dried fish addition process of sprinkling 0.5 to 5% by weight of dried fish on the semi-dried nurungji in comparison to the total nurungji; And
Compressing the dried dried fish foods in a semi-dried nurungji with a hot plate consisting of a top plate and a bottom plate of 250 to 300 ℃ the dried fish is attached to the nurungji at the same time secondary drying to make a completely dry nurungji; Functional Nurungji manufacturing method comprising.
The method of claim 1, wherein the compression process,
A cutting blade is formed on the upper plate or the lower plate of the hot plate to form a vertical line with the hot plate.
After the compression process,
A cooling step of cooling the nurungji in the completely dry state; And
Functional nurungji manufacturing method further comprises a; packaging step of packaging the cooled nurungji.
The seaweed powder according to claim 1 or 2,
One or more selected from the group consisting of kelp and seaweed,
The dried fish is,
Method for producing a functional nurungji, characterized in that it comprises at least one selected from the group consisting of shrimp, squid, rat roe and pollack.
The said rice-cooking process of Claim 1 or 2,
In a mixture of brown rice, rice flour and algae powder
Method for producing a functional nurungji, characterized in that the mixture further comprises one or more selected from the group consisting of salt, sugar, yeast.
The said rice-cooking process of Claim 1 or 2,
In a mixture of brown rice, rice flour and algae powder
Method of producing a functional nurungji, characterized in that the mixture further comprises one or more selected from the group consisting of mulberry leaves, mugwort, mandarin, carrots, spinach and windproof trees.

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