KR20140028699A - Manufacturing method of rice steam stick using white rice and rice bran which are aged in rice wine - Google Patents

Abstract

The present invention provides a pulp pipe cap using rice, which is used as a staple food. The pulp pipe cap includes a rice moxibustion rod combustible material, and active carbon absorbing smoke and smell are prepared. The rice moxibustion rod combustible material is produced by dipping and saccharifying white rice, rice bran, the flowers of pine, vinegar, and sugar in rice makgeolli for 8-10 hours, filtering the saccharified material through a sieve to make a powder, and molding the powder in a particular shape. The rice moxibustion rod combustible material is smokeless, odorless, and non-toxic and has strong combustible properties and heating power. Specifically, rice moxibustion becomes more effective by pulverizing white rice and rice bran matured in rice makgeolli into powder of 300 mesh or smaller, adding a binder, a foaming agent, a coloring agent, etc., and mixing functional plant powder with natural inorganic powder radiating far infrared rays. Rice moxibustion is provided without smoke, odor, and leach liquor by sealing a combusting rice moxibustion rod by means of a pulp pipe cap comprising: a non-toxic and pollution-free rice moxibustion rod combustible material having an outermost layer coated with charcoal; and active carbon mixed with chaff charcoal and hardwood charcoal.

Description

Manufacturing method of rice sticks and pulp pipes using white rice and rice bran grown in makgeolli {omitted}

The present invention is based on the fact that various nutrients of rice makgeolli are soaked in rice white rice, rice fiber, starch, etc. are softened by soaking rice white rice and rice gum rice, which have been proven to be non-toxic for a long time, The present invention relates to a process for producing a rice flame-retardant combustion agent which is obtained by pulverizing and dewatering, pulverizing the flour at 300mesh or less with a general mill, aging at a room temperature for a certain period of time,

Rice Mixed rice, rice wine, and nutrients contained in rice gangue, functional herb powder such as ginseng, ginseng, yuang, green tea, mugwort, and fiber powder of far infrared ray powder and binder are mixed with each other, Which is a raw material for producing a rice flame-retardant combustion agent which generates unpleasant odor and clean heat that does not cause burning-off.

Rice (rice) is a botanical spirit and is not a seed in its true sense, but a fruit that retains one seed. It is surrounded by a thick husk of outer and inner bark,

Rice is distinguished by untouched brown rice and husked rice husk.

Vitamin B, Vitamin B2, Nicotinic acid (Niacin), Pantothenic Acid, Phospholipid, Folic Acid, Vitamin B6, Inositol, Corin, Vitamin K, Vitamin B1, Vitamin B1, E, and whitin, etc. Especially, it contains antioxidant substances (vitamin E, gamma oryzanol, etc.) that can remove active oxygen which causes illness and aging, and contains heavy metals, waste products, harmful substances Is adsorbed and excreted to the outside of the body.

White rice (rice) is a mushroom of the rice husk (rice bran). It has a reduced nutrient content, but it has excellent processability due to its soft taste, flavor, rice cakes, confectionery, sikhye and others.

In the present invention, brown rice, which is not prepared in the present invention, is rich in various nutrients, but it is difficult to penetrate rice starch and fiber by thick thick skin (rice bran) when immersed in rice wine, so that it is slow to mature and powdered brown rice. The powder had poor moxibustion moldability.

White rice is easily penetrated into rice by the water-soluble component of makgeolli, and swells in a short time of 6 to 8 hours. When powdered, rice flour has good bondability and good moxibustion moldability.

Rice bran is powdered with rice nutrients. It is powdered together with white rice and supplemented with various nutrients to white rice and molded into moxa sticks.

The nutritional and chemical composition of makgeolli is as follows.

* Ingredient analysis table per 100g (alcohol 6%) *

In general, moxibustion is the most typical treatment in civilian and oriental medicine,

It is possible to use a warm reaction which is applied to the human body caused by burning functional plants such as lotus leaf, bamboo, pine needles, garlic, ginger,

Hot beans such as adzuki beans, beans, mung beans are wrapped with cotton cloth on the affected area, or loess, mustard, tile, pebbles, etc. are wrapped or attached to the affected areas of the abdomen and spine, etc. It has been introduced as an excellent natural healing moxibustion therapy that stimulates the micro nerves and blood vessels, promotes metabolism, blood circulation, activates immunity and treats and prevents diseases.

However, what is popularly known is mugwort mugwort mugwort, which is burned by fibrous or powdered stems and leaves of sauerwort, evergreen mugwort.

The essential oils and tars contained in mugwort wood and ligrin are composed of more than 100 organic compounds, which have good combustibility and fire power.

Toxic compounds such as carbon monoxide, tar, benzopyrene, naphthene, which cause harmful odors, smoke, haze, etc. are produced by burning of wormwood stems, leaves of wormwood, leaves, liglines, and fiber that are not toxic. It penetrated into the body as small particles into the bronchus, causing serious harm to the human body.

In addition, eye redness and headaches are caused by the thermal decomposition of the organic chemical constituting the coal tar called "naphthene" among the components of the mugwort cause an unpleasant and insecticidal effect.

Moreover, dark brown leachate, such as tobacco essences, containing tar, wax, resins, naphthenes, and other organic compounds emitted by pyrolysis and incomplete combustion, was deposited on the skin with discomfort, causing aversion.

In particular, recently imported mugwort that is molded with moxibustion is more serious toxicity to the human body, the need for a safe moxibustion material safe to the human body during the moxibustion procedure.

In order to solve the above problems,

By using rice as a moxibustion combustor, the fruit of rice, which has been used as a staple for thousands of years, has no harm to the human body.

Various nutrients and active ingredients of rice mainly live rice and rice bran,

By immersing in rice makgeolli, various nutrients such as minerals, vitamins, enzymes, etc. of makgeolli are impregnated in the rice, and the rice fiber is saccharified and softened so that the combustion and firepower are improved. Prevents unpleasant odor, dark brown leaching liquid deposited on the skin,

By adding natural minerals that generate far infrared rays and anions to expand subcutaneous micro-nerves and microvessels to promote metabolism and blood circulation,

By adding refined powder of functional plant, it has excellent combustion power and thermal power,

After improving the efficacy of moxibustion, and shaping the rice moxa rod coated with charcoal powder for ignition to a certain type, the mineral carbon and pulp material in which the activated carbon mixed with hygroscopic and absorption charcoal powder and charcoal powder is interpolated at the upper end. It is extrapolated to rice sticks to prevent burns and to completely eliminate combustion smoke and combustion odor.

In rice briquette burning agents,

By not using stem or leaf of functional plant at all,

It excludes essential oils harmful to human body and other organic compounds such as tar, wax, and paraffin contained in woody parts, stems and leaves that form stem and leaf, and burns as pyrolysis during moxibustion It is possible to solve problems such as odor, smoke, smear, tar leach,

In addition, charcoal powder is coated by mixing a certain amount of fibrous binder, foaming agent, binder, and coloring agent with mixed rice powder that is saccharified and softened with various enzymes and minerals of white rice, rice bran, pine flower, and various enzymes and minerals of rice wine and vinegar. The inner core part is formed into a hollow, or through-hole conical, circular rod, and annular shape, respectively, to increase the combustibility and ignition power when burning the rice steam rod, and to seal the rice steam rod with a pulp tube containing hygroscopic and adsorptive activated carbon. It prevents burns generated during the procedure, and removes smoke, odor, and leaching liquor generated when the rice powder is pyrolyzed to perform moxibustion in a clean atmosphere.

The present invention burns rice bran and rice bran, which are fruit of rice, as a heat source,

Various organic compounds contained in the stems and leaves of plants can fundamentally solve the pollution of smoke, haze, unpleasantness, and leaching solution from pyrolysis and incomplete combustion, and various nutrients such as enzymes, minerals and vitamins of rice wine It contains white rice, rice bran, its own nutrients and functional substances such as calendula, vinegar, sugar, etc. to provide moxibustion with improved moxibustion efficiency, and is a pulp tube that can filter smoke and odor through the interpolated activated carbon chip. Sealing and burning the moxibustion rod has the effect of creating a smoke-free, odorless, clean moxibustion atmosphere.

Hereinafter, the present invention will be described in detail.

In the present invention, brown rice, which is not prepared in the present invention, is rich in various nutrients, but when water is soaked in rice wine, various water-soluble ingredients of rice wine are difficult to penetrate into the rice fiber by the thick skin of rice rice (rice bran), so that swelling is delayed, fermentation and ripening It takes long

Also, when the brown rice was pulverized, the bonding of the rice flour was poor and the molding ability of the bucky bar was inconvenient.

The rice husk with the outer shell (rice bran) removed is easily penetrated into rice by the water-soluble component of rice wine, swollen in a short time of 6 to 8 hours, and the rice fiber is saccharified and softened.

In addition, when powdered, the rice flour was good in bondability between the two.

Therefore, it is preferable that the rice used in the present invention is rice soaked in rice wine by separating brown rice into white rice and rice bran.

In the fermentation aging of white rice (rice) and rice bran, the present invention does not directly enzymatically treat yeast to rice, and the reason for using a conventional rice wine as fermentation source is that a large amount of water contained in rice wine fermented with yeast. Various nutrients (mineral, vitamin, dietary fiber) and enzyme dissolved in alcohol and alcohol were impregnated with rice fiber in the fermentation room at 30-70 ℃ within a short time of 8-10 hours, and the swelled white rice and rice bran were filtered and dried, and then 300mesh It is powdered below and molded into a rice stick burning agent in a short time.

Makgeolli used in the present invention is a conventional rice rice wine that is distributed in the market, fermented and aged at a constant temperature by mixing enzyme and water with non-glutinous rice and koji.

Rice Makgeolli is filled in a fermentation vessel, and the amount of rice wine filled in and the weight ratio of rice mixed with white rice and rice bran are 1.5 to 2: 1.

White rice and rice immersed in rice rice wine absorb water and various water-soluble nutrients for 8-10 hours in a fermentation chamber at 30 ~ 70 ℃ to measure the volume of white rice and rice swelling to increase the volume, and calculate the proper amount of rice wine without any residue. do.

After immersing and swelling the white rice and rice bran in the rice tray, the amount of rice wine that swells and absorbs rice (white rice, rice bran) is absorbed because the remaining amount of makgeolli is dissolved in the rice and rice bran by alcohol and water of makgeolli. Accurately weigh the weight of rice and rice (1.5-2: 1) to prevent the loss of various nutrients extracted from rice.

In proportion to the weight of rice, rice is not enough to swell when the amount of rice wine is 1.5 times or less, and when the amount of rice wine is twice or more, the swelled rice is filtered out, and a large amount of rice nutrient is extracted from the remaining amount of rice wine to cause nutritional loss.

Rice In rice wine, mixed rice bran and rice bran,

Rice paddy rice paddy rice paddy, vinegar, sugar, and starch degrading enzyme are added, and mixed rice of rice and rice ginger is soaked. The mixing ratio of white rice and rice bran is 10: 1 ~ 2.

Less than 10% of rice bran is mixed with nutrients slightly, and if it is 20% or more, rice bran powder has high viscosity when mixed with white rice powder, causing inconvenience in kneading and molding.

To the weight of rice (white rice, rice bran), 5% by weight of calendula, 3% by weight of vinegar, 0.05-1% by weight of amylase, and carboxymethyl cellulose (CMC) (0.5-1% by weight) of makgeolli viscosity modifier were added, respectively. After the powder is stirred homogeneously in the fermentation vessel,

A fermentation vessel filled with rice wine, white rice and rice bran in a fermentation chamber at 30-70 ° C. is placed for 8 to 10 hours, and various nutrients, alcohol components, lactobacillus, and various enzymes and calendula contained in rice wine, vinegar and sugar It penetrates rapidly into rice bran and promotes enzyme action, saccharification and softening.

White rice and rice swelled with various nutrients, enzymes, and functional substances in fermentation vessels are filtered through a tray and hot-air dried to have water content of 10 to 15%, followed by 80 to 300 mesh powder in a conventional mill.

Based on the total weight of the rice steaming rods, the mixed rice powder (80% by weight) of aged rice and rice bran is used as the source of heat source, and it is bound with far-infrared radiation powder (3% by weight), functional plant and pigment powder (5% by weight). Fiber powder (3% by weight), sugar (5% by weight) and baking powder (2% by weight) of blowing agent, Pctin or Sodium Alginate (2% by weight) of binder, together with water, respectively After mixing and stirring, the rice moulding rod mold or mold is first coated with a thin male flour that promotes ignition power, and then the mixture of the mixed rice powder and the above additive is injected and 5 to 60 at 50 to 150 ° C. The powder is demolded after hot air or electromagnetic drying.

The shape of the formed rice moxibustion rod is made of circular charcoal, conical, and annular, in which the first coated thin charcoal powder is coated on the surface of the rice moxa rod, and the support jaw (4, 4 ¹ , 4 ² ) is structured.

The moxibustion rod consisting of circular, conical and annular shapes is conical hollow at the inner center and conical hollow at the inner center, and the central portion is hollow.

The base jaw (4, 4 ¹ , 4 ² ) constructed in the rice steaming rod is a pedestal of the pulp pipe (5) in which the activated carbon chip (6) is inserted in the upper end, and is extrapolated to the burning rice steaming rod and sealed ( Iii) to prevent the combustion smoke and combustion odor generated during combustion from being discharged to the outside by the action of smoking and inhaling activated charcoal mixed with chaff charcoal and charcoal.

The pulp vessels in which the ventilation holes (7,7 ¹ ) of the air communication are formed on the outer circumference are mixed with the same proportion (90% by weight) of loess, vermiculite, diatomaceous earth and pulp powder,

The kneaded product which was stirred with the starch-soluble starch (10% by weight) was injected into a molding mold or an extruder at 80 to 100 캜,

A pulp pipe having an inner diameter of 1 to 3 cm and a length of 2 to 5 cm and an activated charcoal chip 6 mixed with chaff and charcoal is inserted at the upper end thereof and the adhesive material 8 is provided at the bottom, And is adhered to the base jaws (4, 4 ¹ , 4 ² ) so as to be integrated with the rice-

The adhesive substance 8 ¹ provided on the bottom of the rice moxa rod is adhered to the indirect moxibustion or the skin and smokeless and odorless rice moxibustion is performed on the affected part and the menstrual blood.

The pulp pipes made of yellow loam, vermiculite, diatomaceous earth and pulp, which are materials of insulation, smoking, absorption and absorption, are extrapolated to the rice stick,

It can prevent burns by blocking the hot heat generated from rice stick during burning. It can cross-treat diseased and acupuncture points by holding the burned rice stick at hand during moxibustion. It also absorbs the organic matter leached when pyrolysis rod is pyrolyzed, Removes and reduces smoke and burning.

Therefore, smoking, absorption, absorption and heat insulation of the activated carbon chip and the pulp tube are doubled, so that the moxibustion can be performed safely, and the treatment atmosphere is clean.

Far-infrared radioactive substance is one selected from ocher, tourmaline, pozzolanic, magnesium oxide,

The functional plant is selected from the powder of ginseng, lotus seed, seaweed,

One of the coloring agents is selected from black rice, cinnamon and turmeric,

One of the flavoring agents is selected from the edible herbal powder.

The effects of pine powder, vinegar and sugar added are as follows.

Vitamin B1, B2, B6, C, E, P, and other vitamins, such as protein (8.75g / 100g), nucleic acid (98.6mg / 100g, DNA 18.3 and RNA 80.3) It contains 18 free amino acids (including 8 essential amino acids) and 37.0 μg / g zinc,

Songhwa powder is effective in the prevention of aging and strengthening, prevention of stroke, treatment of alcoholic hepatitis, and treatment of old enteritis, according to documents such as Dongbibogam, Chinese medicinal herb, Chinese herbal medicine, It is reported that by making the flow better, it can prevent stroke and prevent bleeding and cardiovascular diseases, hypertension, osteoporosis and dementia.

It is also known that rice reacts with makgeolli to promote enzymes and glycation of rice.

Sugars (sugars) promote oligosaccharides or sugars, enzymes of rice wine microorganisms, and promote the burning power of rice tumbler.

Vinegar is a powerful natural preservative and has the effect of sterilization

Rice and makgeolli mixed liquid prevents rancidity caused by microbial contamination in the fermentation process, and plays a role of preservative in the deterioration that occurs during the distribution of rice steaming rod after manufacturing.

In addition, 60 kinds of various organic acids and minerals of vinegar are included in rice flour, which helps blood circulation and metabolism.

BRIEF DESCRIPTION OF THE DRAWINGS FIG.

2 is a conical perspective view of the present invention.

3 is an annular perspective view of the present invention.

4 is a perspective view of a pulp tube incision according to the present invention,

Fig. 5 is an exemplary view of the combination of Figs. 1 and 4 of the present invention. Fig.

DESCRIPTION OF THE REFERENCE NUMERALS

1. Circular rod type 6,6 ¹ . Activated carbon chip

2. Cone 7,7 ¹ . Vent

3.cyclic 8,8 ¹ . Adhesive quality

4,4 ¹ , 4 ² .

5. Pulp pipes

Claims (3)

In the rice steaming rod using mixed rice of white rice and rice bran which are aged in rice wine White rice and rice bran become 10: 1 ~ 2 mixed rice, The weight ratio of the mixed rice and the rice makgeolli soaked is 1.5 to 2: 1, With respect to the weight of the mixed rice immersed in the rice wine, 5% by weight of calendula, 3% by weight of vinegar, 0.05-1% by weight of amylase, and carboxymethyl cellulose (CMC) (0.5-1% by weight) of the rice wine viscosity regulator, respectively. Added and stirred homogeneously, and After being placed in a fermentation chamber at 30 to 70 ° C. for 8 to 10 hours, the mixed rice swelled with various nutrients and enzymes is filtered through a tray and dried to have a water content of 10 to 15%, A method for producing a rice steaming rod, characterized in that the powder is 80 to 300mesh powdered by a conventional grinder. The method according to claim 1, With respect to the weight of rice sticks, aged white rice and rice bran rice powder (80% by weight), far-infrared radiation powder (3% by weight), functional plant and pigment powder (5% by weight), and fiber powder of binder (3% by weight) ), Sugar (5% by weight), baking powder (2% by weight), sodium alginate (2% by weight) of the binder, mixed with water and kneaded, respectively, and The kneaded mixture is injected into a mold or a mold in which a thin powder for ignition is pre-coated and dried by hot air or electromagnetic waves at 50 to 150 ° C., and then formed into a rice steaming rod. The molded ssaltteum rod shape is charcoal powder is coated on the skin, base jaw (4, 4 ^1, 4 ²⁾ ssaltteum rod manufacturing method, characterized by geot which one is selected, produced in the original rod, cone, ring structure . In the pulp pipe 외 extrapolated to the rice steaming rods prepared according to claim 1, Mixing (90% by weight) ocher, vermiculite, diatomaceous earth and pulp powder, starch (10% by weight) and stirring the water to kneading the mixture, and Injecting the kneaded mixture into a mold at 80 to 100 ° C., or into an extruder, to prepare a bore having an inner diameter of 1 to 3 cm and a length of 2 to 5 cm, and A vent hole (7,7 ¹ ) of air communication is constructed on the outer circumferential surface, and activated carbon chips (6,6 ¹ ) of smoking and inhalation are inserted at the upper end, and a pulp pipe having a sticky material (8) at the bottom is formed of a rice steaming rod. Integrally sealed with support jaws 4,4 ¹ , 4 ² , including The sticky substance (8 ¹ ) of the bottom of the rice steaming rod is adhered to an indirect steamer or the skin, the production method of rice steaming rod, characterized in that the smokeless odorless rice steaming procedure is performed.

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