KR20160062929A

KR20160062929A - Manufacturing Method of Rice Powder Coated with Fermented Liquid

Info

Publication number: KR20160062929A
Application number: KR1020140166220A
Authority: KR
Inventors: 김수민; 김수련
Original assignee: 주식회사 골든
Priority date: 2014-11-26
Filing date: 2014-11-26
Publication date: 2016-06-03

Abstract

The present invention relates to a method for manufacturing rice coated with a fermented liquor, and the rice coated with a fermented liquor manufactured thereby. More specifically, the present invention relates to rice manufactured by: fermenting an extract of safflower, Eucommia ulmoides, Acanthopanax sessiliflorum Seeman, or Fomes fomentarius; adding propolis to the extract; spraying the extract with propolis on embryo buds of rice; and drying the same. The rice contains nutrients of unpolished rice and beneficial ingredients of the extract together.

Description

Technical Field [0001] The present invention relates to a method for producing a fermented liquid coated rice,

The present invention relates to a method of producing a fermented liquid coated rice and a fermented liquid coated rice produced by the method. Specifically, the present invention relates to rice having fermented extracts of safflower, mushroom, oranges or horseradish and mushroom, adding propolis and the like, spraying on rice paddy rice, and drying the rice paddy so that nutritional value of brown rice and beneficial components of extract are combined.

Brown rice (unpolished rice, brown rice) is rice that has been harvested, dried and threshed, and then chopped with a rubber roller machine.

The brown rice structure is composed of a rice bran layer such as pericarp, seed coat and horny layer and embryo which occupies a small part of the base of the rice grain from the outside, It was made up of the endosperm. This endosperm is mainly made of starch particles, and is the part that is used for cooking as white rice. The weight ratio of each portion to the whole brown rice was 5 to 6% by weight of rice bran layer, 2 to 3% by weight and 92% by weight of endosperm. Therefore, when the rice is cooked with a rice cooker, it is possible to obtain rice rice of 92%.

The standard chemical composition of Brown Rice was composed of carbohydrate (starch) in 15.5% of moisture, 7.4% of protein, 3.0% of lipid, 71.8% of carbohydrate, 1.0% of fiber, 1.3% of ash, and 0.54 of 100g of vitamin B1 , And there are not many proteins or fats. Vitamin B1 is abundant.

Rice has not only a decline in quantity but also a decrease in protein, fat, minerals, vitamins and fiber due to the high degree of toughness, because these components are mainly distributed in the bottom layer. The brown rice contains a lot of dietary fiber, vegetable protein, and fat as well as the effect of indirect evaporation in the state of removing only the rice husk layer. It is rich in minerals such as phosphorus, potassium, magnesium, sodium and iron and vitamins such as vitamin B, And the essential amino acid content is high, thereby enabling the ingestion of even nutrients. Among them, fibrin is concerned with brown rice because it has inhibitory effect and physiological activity effect on diseases such as intestinal diseases including malignant tumors, arteriosclerosis and obesity.

In this respect, the proposal of the prototype was made, but the taste was less than white rice, the nutrients were not digested and absorbed sufficiently, and it was not spread because of difficulty in making rice. When cooking rice with brown rice, it is better to soak in water for more than half a day, and the rice is poured at a ratio of 1.5 (1.2 in white rice) to brown rice 1. It is better to use a pressure cooker to cook rice in a short time, because of high temperature, the destruction of vitamin B is big.

Korean Patent No. 240498 discloses a method for growing rice germinated rice bran by immersing rice or brown rice in water and germinating the rice germ, storing the germinated raw material at low temperature for several days, expanding it to expand the rice bran layer, cracking the rice bran layer by the expansion force, Or brown rice is dried at room temperature to cure the rice bran layer and then the dried rice or brown rice is mixed with dried rice or brown rice in a junggi machine equipped with two metal rollers and the dried rice or brown rice is regularly fed, Since the rice does not slip and rolls accurately, the number of revolutions of the fixing roller and the operation roller are different from each other, so that the brown rice layer is cracked and at the same time, the breaking-off of the rice husk layer is easily and completely performed. A softened brown rice and a manufacturing method thereof are disclosed.

However, the above technique has a problem in that the brown rice must be germinated and the softness of the brown rice is not enough to completely satisfy the taste of the food.

Korea Patent No. 240498

The present invention provides a method for producing a fermented liquid coated rice having fermented extracts of safflower, mushroom, oranges or horseradish and mushroom, adding propolis and the like, spraying them on rice paddies and drying them, The purpose is to do.

It is another object of the present invention to provide a fermented liquid coated rice produced by the above method.

In order to achieve the above-mentioned object,

(A) extracting safflower, mosquito, oranges or horseradish with water to prepare an extract;

(B) 30 to 60% by weight of the extract and 40 to 70% by weight of water are mixed and fermented at 26 to 36 DEG C for 15 to 30 days;

(C) mixing 30 to 60% by weight of fermented fermentation broth of step (B), 30 to 69% by weight of water, 0.5 to 10% by weight of propolis and 0.1 to 0.3% by weight of ethanol;

(D) a pouring step of finishing the rice at 8.5 to 9.5 minutes so that 60 to 95% of the amount of rice before rice pudding remains;

(E) spraying the mixed liquid of the step (C) onto the ground rice of step (D) and coating the mixture; And

(F) drying the coated rice.

The fermentation of step (B) is preferably carried out in the pot.

In addition,

Rice padding for 5 to 8 minutes; And

And a second rice padding step of rice paddy rice padding to 8.5 to 9.5 minutes.

On the other hand, the fermented liquid coated rice of the present invention is characterized by being manufactured by the above-mentioned production method.

On the other hand, the fermented solution-coated rice of the present invention is a fermented liquid coated with 30 to 60% by weight of a fermentation broth obtained by fermenting an extract obtained by extracting mushroom, safflower, oak or horseradish with water, 30 to 69% by weight of water, 0.5 to 10% by weight of propolis and 0.1 to 0.3 By weight of rice, and the rice is 8.5 to 9.5 minutes thick.

The fermented liquid coated rice of the present invention can provide a nutritive value of brown rice and a beneficial ingredient of the extract. In particular, the fermented liquid-coated rice of the present invention has a rice husk of about 9.5 minutes at a maximum compared with that of white rice of about 14 minutes, and it has almost the same nutrient content as rice. have. Further, it is possible to provide a unique flavor not a simple sweet taste to a cooker by containing a beneficial ingredient of safflower, japonica, ogapi, or horseradish mushroom and propolis, and it is possible to cook more easily than general brown rice, It is also advantageous for children and elderly people who have relatively low preference for brown rice.

Hereinafter, preferred embodiments of the present invention will be described in detail. In the following description, numerous specific details, such as specific elements, are set forth in order to provide a thorough understanding of the present invention, and it is to be understood that the present invention may be practiced without these specific details, It will be obvious to those who have knowledge of. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.

The method for producing a fermented liquid coated rice of the present invention starts from the step of extracting safflower, mulberry, ogupi or horseradish with water to prepare an extract to achieve the above object.

The safflower (safflower, Carthamus tinctorius) is a biennial plant of the dicotyledonous plant, and is also called red lantern, safflower, flower or itch. In the early morning when the dew is wet, the dried flower is called as a safflower. It is used in kerosene, ginkgo, abdominal pain, oil for kerosene and edible oil, linolenic acid ), Which is good for the prevention and treatment of arteriosclerosis caused by hypercholesterolemia. Add safflower into water to dissolve yellow cow, then rinse well in water and immerse it in lye, melted red. It was used as a pile paper which was precipitated with a candle, and it was dyed cloth or paper. It is cultivated in Korea, India, China, Egypt, Southern Europe, North America, Australia.

Duchamp is a dried bark of the Eucommia ulmoides Oliver, and is used as a medicinal herb, such as Duchin, Quanxin, Quanxin, Cotton, Cotton, It is also known as 思 선 선....... Quercus mongolica is often called cotton because it has a lot of transparent fibers like silk in leaves and bark. The taste of this medicine is very sweet and its quality is warm. [甘辛溫] Lack of function of the liver (kidney) due to low back pain, knee tongue, Anxiety, and uterine bleeding, and has a blood pressure lowering effect. Antihypertensive action, anti-aging, cholesterol lowering, anti-inflammation, sedation, pain relief, immune control, blood clotting, uterine contraction, antiallergic and antibacterial activity have been reported.

In addition, Ogapi (Acanthopanax sessiliflorum Seeman) from the Araliaceae is the root of the roots, stems and branches of the same plants in Korea. In China, the root bark of Acanthopanax gracilistylus WW Smith (Acanthopanax senticosus (Rupr. & Maxin) Harms) is separately described as Zao (saccharose). In Japan, it was not treated as a process drug. [辛苦温] Ogphy is a liver and kidneys to see the energy of the tendons and bones to strengthen the paralyzes, paralysis, back and knee softness symptoms, , Fractures, bruises, and edema. The pharmacological actions were immune enhancement, antioxidant, anti-fatigue, anti-hypertension, anti-irritation, endocrine control, blood pressure control, anti-radioactivity and detoxification.

Finally, the mushroom (Fomes fomentarius) is a mushroom and mushroom, and the mushroom god is 20 ~ 50㎝ in diameter and 10 ~ 20cm in thickness, and it is initially semicircular, but later becomes bell-shaped or horseshoe-shaped. The taste is a little bit flat. It causes wood decay and white decay. Generally, when skin is used as an edible or medicinal product, it is used in the form like tea and it is used in the form like tea. It is used in the form such as cirrhosis, fever, eye disease, abdominal pain, cold, constipation, pulmonary tuberculosis, pediatrician, esophageal cancer, stomach cancer, uterine cancer. There is evidence of fever and diuretic activity, and Hippocrates also used this mushroom to nourish the wound. It is also known as one of the oldest mushrooms found in remains dating back 8000 BC.

30 to 60% by weight of the extract of one of these safflower, mushroom, carrot, and horseradish mushroom and 40 to 70% by weight of water were mixed and fermented at 26 to 36 DEG C for 15 to 30 days to obtain a fermentation product of the extract. It is more preferable that the fermentation is carried out in the pot.

Then, a coating solution for coating the fermented solution-coated rice of the present invention was prepared by mixing 30 to 60 wt% of the fermentation broth, 30 to 69 wt% of water, 0.5 to 10 wt% of propolis and 0.1 to 0.3 wt% of ethanol.

Here propolis is also known as Russian penicillin and natural penicillin, a substance made by mixing bees with their own needles and enzymes in a resin (resin) extracted from various plants for their survival and reproduction. Minerals, vitamins, amino acids, fats, organic acids and flavonoids play an important role in cell metabolism, while terpenes and the like have anticancer effects. Important benefits include anti-inflammation, antioxidants, and immunity enhancement.

On the other hand, in order to prepare the rice of the fermented solution-coated rice of the present invention, the rice was set at 8.5 to 9.5 minutes so that 60 to 95% of the amount of rice before rice was left. The rice paddy is first squeezed at a rate of 5 to 8 minutes, and then the first rice paddy is subjected to a second rice padding operation at a rice paddy rice padding period of 8.5 to 9.5 minutes to improve the residual rice paddy rice yield desirable.

The fermentation solution coated rice of the present invention was prepared by spraying the above-described fermentation solution coating solution onto rice beans having almost the same consistency of rice, and drying them.

The fermented liquid coated rice of the present invention is characterized in that it is prepared by the above production method. Specifically, 30 to 60% by weight of a fermentation broth obtained by fermenting an extract obtained by extracting mushrooms of safflower, mushroom, or horseradish with water, 30 to 69% 0.5 to 10% by weight of propolis, and 0.1 to 0.3% by weight of ethanol.

Hereinafter, embodiments of the present invention will be described.

Example

Example 1: Safflower-coated fermented rice

50 g of the extract and 60 g of water were mixed and fermented in an in pot for 25 days at 35 DEG C. Then 50 g of the fermentation broth and 50 g of water , 5 g of propolis and 0.2 g of ethanol were mixed to prepare a mixed solution. Separately, after the rice was first squeezed at 7 minutes, the first rice paddy was squeezed to a rice paddy rice paddy rice (Korean rice paddy rice, Korea) up to 9.5 minutes, And 1 g of the mixed solution, followed by drying to prepare the safflower-fermented solution-coated rice of the present invention.

Example 2: Rice-coated rice

The same procedure as described in Example 1 was repeated except that safflower was used instead of safflower.

Example 3: Ogphy fermented liquid coated rice

The same procedure as in Example 1 was repeated except that safflower was used in place of safflower to prepare the ocher-fermented solution-coated rice of the present invention.

Example 4: Rice coated with fermented horseshoe mushroom

Except that the horseshoe mushroom was used instead of safflower in Example 1, to thereby produce the coated rice horseradish peroxidized mushroom of the present invention.

The fermented solution-coated rice of the present invention can provide a unique flavor to the recipient, not a mere taste, by containing beneficial ingredients of safflower, mushroom, oranges or horseradish, and propolis. In addition, it was found that rice cooking is easier and digestion is better than general brown rice, and young and elderly people show similar preference to white rice.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, Of course it is possible. Accordingly, the scope of the present invention should not be construed as being limited to the above-described embodiments, but should be determined by equivalents to the appended claims, as well as the following claims.

Claims

(A) extracting safflower, mosquito, oranges or horseradish with water to prepare an extract;
(B) 30 to 60% by weight of the extract and 40 to 70% by weight of water are mixed and fermented at 26 to 36 DEG C for 15 to 30 days;
(C) mixing 30 to 60% by weight of fermented fermentation broth of step (B), 30 to 69% by weight of water, 0.5 to 10% by weight of propolis and 0.1 to 0.3% by weight of ethanol;
(D) a pouring step of finishing the rice at 8.5 to 9.5 minutes so that 60 to 95% of the amount of rice before rice pudding remains;
(E) spraying the mixed liquid of the step (C) onto the ground rice of step (D) and coating the mixture; And
(F) drying the coated rice.

The fermented liquid coated rice produced by the method of claim 1.

Which is coated with a mixed solution of 30 to 60% by weight of a fermentation broth obtained by fermenting an extract obtained by extracting water from mushrooms, safflower, oranges or horseradish, 30 to 69% by weight of water, 0.5 to 10% by weight of propolis and 0.1 to 0.3% 9.5 minutes of rice.