KR20130141868A - Manufacturing method of scorched rice - Google Patents

Abstract

The invention relates to a manufacturing method of scorched rice comprising: a step of producing steamed rice; a step of producing a yeast mixture; a step of producing a fermentation product; a step of separating solid material; a step of producing a scorched rice composition; and a step of heating, molding and drying. The scorched rice manufacturing method of the present invention provides scorched rice with improved taste and nutritio than the existing one. [Reference numerals] (S110) Produced steamed rice;(S120) Produce yeast mixture;(S130) Produce fermentation;(S140) Separate solid material;(S150) Heat-molding the solid material and drying

Description

Manufacturing Method of Nurungji {MANUFACTURING METHOD OF SCORCHED RICE}

The present invention relates to a manufacturing method of nurungji, and more particularly, to a method of producing nurungji improved palatability and nutrition than conventional nurungji by fermenting rice.

Nurungji is simple, easy to digest and not high in calories. Chewing nurungji is a lot of saliva secretion to help digestion, and jaw joint exercise to stimulate the brain has the effect of preventing cerebrovascular disease. Sungung, the water boiled in Nurungji, also neutralizes the taste that has changed after eating salty and spicy food. In addition, white matter dissolved in soot contains sugars and amino acids that help digestion, which also helps to relieve hangovers. Nurongji, with its delicious taste and aroma, is widely used in modern diets, from processed foods to fusion dishes, and its demand is increasing. Therefore, there is a need for a manufacturing method of nurungji with enhanced taste and nutrition.

An object of the present invention is to ferment rice to produce a nurungji improved taste and nutrition than conventional nurungji.

In order to achieve the above object, the manufacturing method of nurungji according to an embodiment of the present invention is a step of preparing steamed rice by steaming after steaming, and preparing a yeast mixture mixed with yeast and water by cooling steamed rice, and yeast Fermenting the mixture to produce a fermentation, separating the fermentation into a solid and a liquid extract by sieving, and heating and molding the solid after drying.

The manufacturing method of nurungji according to another embodiment of the present invention further comprises the step of preparing a nurungji composition by soaking rice and mixing with a solid, and after heating and molding the nurungji composition to prepare a nurungji.

In the manufacturing method of nurungji according to another embodiment of the present invention, at least one of red ginseng slices or red ginseng extract is added to prepare steamed rice.

In the manufacturing method of nurungji according to another embodiment of the present invention, at least one of the red ginseng slice or the red ginseng extract is prepared in the step of preparing the yeast mixture to prepare the yeast mixture.

In the manufacturing method of nurungji according to another embodiment of the present invention, in the step of preparing the nurungji composition, by further mixing the liquid extract to prepare a nurungji composition.

Nurungji made by the manufacturing method of the present invention, taste and texture, such as taste and texture is better than conventional nurungji.

In addition, nurungji made by the manufacturing method of the present invention to enjoy the efficacy of red ginseng only by ingesting nurungji.

1 is a flow chart showing a manufacturing method of nurungji according to an embodiment of the present invention.
2 is a flow chart showing a manufacturing method of nurungji according to another embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. Note that, in the drawings, the same components are denoted by the same reference symbols as possible. Further, the detailed description of known functions and configurations that may obscure the gist of the present invention will be omitted. For the same reason, some of the components in the drawings are exaggerated, omitted, or schematically illustrated.

1 is a flow chart showing a manufacturing method of nurungji according to an embodiment of the present invention.

In order to manufacture nurungji first soaked rice and steamed to produce steamed rice (S110). To make steamed rice, wash the rice and soak it in water for about a day. The soaked rice is drained for 1 to 2 hours and steamed in a steamer or shiru. Steamed rice does not taste raw rice when chewed and the rice is transparent. On the other hand, after soaking the rice can be prepared by adding at least one of the red ginseng slice or red ginseng extract. Fermented product made of such steamed rice contains the active ingredient of red ginseng as it can be produced nurungji with the efficacy of red ginseng.

Next, the steamed rice is cooled and mixed with yeast and water to prepare a yeast mixture (S120). To prepare the yeast mixture, the steamed rice must be cooled before use, because if the steamed rice and yeast are not completely cooled, the yeast will die. The amount of yeast is usually 10 to 20% by weight of rice, if the amount of yeast is less than 10% by weight is likely to be rancid due to the failure of fermentation in the later step of manufacturing fermentation, if more than 20% by weight The bitterness and yeast flavor of the manufactured Nurungji will be stronger. Close the lid by placing the yeast mixture of steamed rice, yeast and water in a weight ratio of 1: 0.2: 1.5 in the fermenter. Fermenters can be made of stainless steel fermenters or jars, which must be sterilized. This is to prevent germs from multiplying and causing rancidity at the beginning of fermentation. Meanwhile, after cooling the steamed rice and mixing it with yeast and water, the yeast mixture may be prepared by further adding at least one of red ginseng slice or red ginseng extract. The fermented product made with such a Nuruk mixture contains the active ingredient of red ginseng as it can be produced Nurungji with the efficacy of red ginseng.

Then fermented yeast mixture to prepare a fermented product (S130). Fermentation proceeds when the temperature of fermentation tank containing Nuruk mixture is maintained at 25 ~ 30 ℃. Nuruk bacteria, which are known to be best cultured at 25 ~ 30 ℃, die at fermentation temperature of 45 ℃ or higher. Maintaining is very important. If the fermentation at a temperature lower than 25 ℃ it is difficult to obtain a soft texture by fermentation, fermentation at a temperature higher than 30 ℃ is likely to rancidity. Most preferably, the fermentation is carried out at 25 ° C., which is the growth temperature of Nuruk. In the early stage of fermentation, both leaven and steamed rice absorb water. As fermentation proceeds, bubbles are generated and an alcohol odor begins. After 5 to 7 days, the fermenter is completed with a clear liquid in the fermenter. If fermentation is less than 5 days, fermentation is not made sufficiently, so the improvement of nutrients is insignificant. If fermentation is more than 8 days, the sour taste of fermentation is strong, which is not suitable for producing Nurungji. Most preferably for 7 days.

On the other hand, by adding more steamed rice and water to the fermentation for 2 to 3 days at 25 ~ 30 ℃ more clear liquid is more high and the amount of fermentation is completed. When producing a large amount of fermentation by one fermentation, a large amount of leaven is required, so the leaven flavor of the finished fermentation is strong and the color is not clear. In addition, since it is fermented at once, there is a high possibility of invasion of various bacteria. Therefore, in order to manufacture fermented products in large quantities, it is preferable to ferment with adding steamed rice several times, rather than putting all the steamed rice into fermentation at once. In addition, no additional yeast is added during further fermentation, so that a large amount of enzyme and yeast can be obtained with a small amount of yeast. The weight ratio of steamed rice and water to be added is 1: 1.5, and the temperature of the fermenter is maintained at 25 ~ 30 ℃ to further ferment 2 to 3 days for each addition of steamed rice. If the fermentation is less than 2 days or fermentation at a temperature lower than 25 ℃ it is difficult to obtain a soft texture by fermentation, fermentation products are likely to be rancid if fermentation is more than 4 days or fermentation at a temperature higher than 30 ℃. Most preferably, fermentation is carried out at 25 ° C., which is the growth temperature of koji bacteria, for 3 days. In this case, starch is sufficiently decomposed by the enzyme produced by the koji bacteria, thereby making it hard and good to chew.

When the fermentation is completed, the sieve is separated into a solid and a liquid extract (S140). The solids which leave the fermented product through a sieve may be used to prepare the nurungji or nurungji composition, and the filtered liquid may be used to prepare the nurungji composition or drinking as a liquid extract. The separated solids and liquid extracts contain essential amino acids such as lysine, tryptophan, phenylalanine, methionine, histidine, vitamin B1, vitamin B2, vitamin B6, niacin, folic acid, vitamin C, lactic acid, tartaric acid, malic acid, citric acid, etc. It is abundant, and is also effective in anti-aging, skin regeneration and whitening. On the other hand, when at least one of red ginseng slices or red ginseng extract in steamed rice or yeast mixture during the preparation of fermented products, the active ingredient of red ginseng is contained in solids and liquid extracts as it has immunity enhancement and anticancer effects. Freshly filtered liquid extracts have an alcohol content of 16% and can be made into liquid extracts with an alcohol content of 8% by adding the same amount of water. If the liquid extract is sealed and refrigerated in a pressure-resistant container such as a bottled water bottle, it has a shelf life of about 10 days, and after 10 days, the acidity becomes stronger, which is not suitable for nurungji production or drinking.

Finally, the solids are heated and dried to prepare nurungji (S150). Pressing and baking the solids at 140-160 ° C for 10-15 minutes yields a crunchy, juicy Nurungji. If you bake at temperatures below 140 ° C or bake in less than 10 minutes, it is difficult to produce a smooth, crunchy texture. In addition, when pressed to bake at a temperature higher than 160 ℃ or when baked for more than 15 minutes, it is easy to burn Nurungji, it is difficult to destroy the nutrients of the solid, as well as to preserve the delicious taste and unique color of Nurungji. Nurungji is a nutritious food that can be enjoyed by anyone of all ages, because the heat molding time is shortened and the nutritional ingredients of the fermented products are kept intact while the alcohol components are all volatilized. Nurungji can be used as a nutritious snack, especially for growing children, or as a beauty food for young women. It can also be used as a substitute for busy modern people because it is filled with hot water. Nurungji baked well pressed to dry for 1 to 3 hours at 40 ~ 50 ℃ to further enhance the unique texture of Nurungji.

2 is a flow chart showing a manufacturing method of nurungji according to another embodiment of the present invention. The same contents as the manufacturing method described by FIG. 1 will be briefly described.

In order to manufacture nurungji first soaked rice and steamed to produce steamed rice (S210). Next, the steamed rice is cooled and mixed with yeast and water to prepare a yeast mixture (S220). Then fermented yeast mixture to prepare a fermented product (S230). When the fermentation is completed, the sieve is separated into a solid and a liquid extract (S240). For details of S210 to S240, refer to S110 to S140.

Next, the rice is soaked and mixed with a solid to prepare a nurungji composition (S250). Rice must be washed with water, enough to be used. Solids go through the fermentation step, so the protein molecules are low molecular weight and digestive absorption is good, rice is rich in vitamins, amino acids, minerals. The mixing ratio of the rice can be changed according to the preference, but if the rice is mixed in excess of the solids, the soft texture by fermentation does not appear in the subsequent nurungji manufacturing process. Most preferably the rice is mixed with the solids in a weight ratio of 1: 1. On the other hand, when the yield of the solids is small, after mixing the solids and rice to further mix the liquid extract to prepare a Nurungji composition. The Nurungji composition prepared by further mixing the liquid extract is left at room temperature for one more day so that the soft texture by fermentation during supplementation with Nurungji is supplemented.

Finally, the nurungji composition is heated and dried to prepare a nurungji (S260). Pressing and roasting the nurungji composition for 10-15 minutes at 140 ~ 160 ℃ to create a crispy and delicious nurungji. Nurungji is a nutritious food that can be enjoyed by anyone of all ages, because the heat molding time is shortened and the nutritional ingredients of the fermented products are kept intact while the alcohol components are all volatilized. Nurungji baked well pressed to dry for 1 to 3 hours at 40 ~ 50 ℃ to further enhance the unique texture of Nurungji.

Nurungji according to an embodiment of the present invention was made by pressing the rice cooked by pressing the rice Nurungji, the rice is called by pressing the roasted rice Nurungji and steamed and roasted after pressing the steamed steamed rice Nurungji respectively Comparative Examples 1 to 3 . Nurungji according to an embodiment of the present invention, while the color and aroma received a slightly lower score than the conventional nurungji, the taste and texture obtained the highest score. Table 1 below shows the types and sensory test results of Nurungji. At this time, the sensory test scores were calculated by taking the average value of the results of the five-point scoring method of 15 males and females as the inspectors, from 2 (very bad) to 5 (very good).

Kinds and results of sensory test division Sensory test color incense flavor Texture Total score Comparative Example 1 4.2 4.3 3.3 2.8 14.6 Comparative Example 2 3.9 4.0 3.1 3.0 14.0 Comparative Example 3 3.5 3.5 3.6 3.9 14.5 Example 1 3.1 3.1 4.1 4.8 15.1 Example 2 3.2 3.5 3.8 4.5 15.0

Nurungji according to an embodiment of the present invention has excellent taste and texture and palatability compared to the conventional nurungji, containing nutritional ingredients of fermented products and red ginseng also improved nutrition compared to conventional nurungji.

It should be noted that the embodiments of the present invention disclosed in the present specification and drawings are only illustrative of the present invention in order to facilitate description of the present invention and to facilitate understanding of the present invention and are not intended to limit the scope of the present invention. It will be apparent to those skilled in the art that other modifications based on the technical idea of the present invention are possible in addition to the embodiments disclosed herein.

Claims (6)

Soaking rice and steaming to make steamed rice,
Cooling the steamed rice and mixing it with yeast and water to prepare a yeast mixture,
Fermenting the yeast mixture to produce a fermentation product,
Separating the fermented product through a sieve into a solid and a liquid extract;
The method of manufacturing nurungji, characterized in that it comprises the step of drying the solid after heating the solid. The method of claim 1,
After the soaked rice and mixed with the solid to further prepare a nurungji composition,
Method of producing a nurungji, characterized in that by heating and molding the nurungji composition to produce a nurungji. The method of claim 1,
In the step of manufacturing the steamed rice,
Method for producing nurungji, characterized in that to add steamed rice at least one of the red ginseng slices or red ginseng extract. The method of claim 1,
In the step of preparing the yeast mixture,
Method for producing a nurungji, characterized in that to add a red ginseng slice or at least one of the red ginseng extract to prepare a yeast mixture. 3. The method of claim 2,
In preparing the nurungji composition,
The method of producing nurungji, characterized in that to further mix the liquid extract to produce a nurungji composition. The nurungji which was manufactured by the method of any one of Claims 1-5.

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