KR20170001953A - The crust of overcooked rice by the GABA Rice and its manufacturing method - Google Patents

Abstract

The present invention relates to crispy rice crust using GABA rice and a method for manufacturing the same. The present invention is to manufacture the crispy rice crust by using GABA rice, which is rich in GABA ingredients, which is a type of amino acid, in a predetermined condition. According to the present invention, GABA rice without foreign materials is washed and then put into a rice cooker, while the GABA rice and water are mixed in a weight ratio of 1:1 to 1:1.5. Then, steaming is performed at 98 to 120C. The steamed rice grains are transported to a crispy rice crust maker. The rice grains are shaken not to be lumped, and the rice grains are separated and cooled. The cooled rice grains are spread at a thickness of 2 to 5 mm in the crispy rice crust maker, and the crispy rice crust using GABA rice is obtained. During the crispy rice crust production by the use of the crispy rice crust maker, a metal plate on which the rice grains are spread flat is heated at 120 to 180C for 2 to 10 minutes. The crispy rice crust using GABA rice according to the present invention is manufactured by the use of the GABA rice rich in GABA ingredients. As a result, consumers can experience the effects of GABA by simply eating the crispy rice crust using GABA rice.

Description

Technical Field [0001] The present invention relates to a rice gruel and a manufacturing method thereof,

The present invention relates to a health functional Gabara rice burning rice using Gabara rice containing a large amount of GABA (gamma aminobutyric acid) ingredient and a method for producing the same. The rice is called water and then put in a cooking machine, It is put into the rice cake making machine and the rice cake is made.

The present invention relates to a method for producing gaba rice rice gruel using Gabara rice, which differs greatly from nourishing rice gruel using rice white rice. Gamma Aminobutyric acid (GABA), which is rich in GABA rice, is an amino acid present in the natural world and consists of four carbons. It is very soluble in water. In 1950, Dr. Eugine Roberts first discovered the effect of stimulating brain metabolism, improving the head, improving cognitive ability, learning ability and blood pressure lowering, diabetes prevention, pain and anxiety, insomnia, and relieving depression . In addition, functionalities such as liver and kidney function improvement, brain cell metabolism promotion, stress relief, and immunity enhancement have been reported.

In the process of building rice in a rice culture stock market, Nurungji is carbonized and attached to the bottom of a rice cooker. It is one of the traditional foods that children eat as snacks or eat water after meals.

Rice is composed of rice bran (rice bran) composed of subchamous layer, bran layer and seed bran, endosperm composed of starch layer, and embryo (rice grain). It contains 29% of the nutrients, and the carbohydrate-rich starch layer contains 5% of the nutrients. The embryo contains 66% of the nutrients, and the main ingredient is guava, vitamins , Octacosanol, minerals, and beta-sterols.

In recent years, the change in the cooking style of rice, that is, rice cooker, rice cooker, high pressure cooker, etc., are used to cook rice, Therefore, in consideration of this situation, it is handcrafted to produce the rice noodles and supply them to the consumers, so that they can boil rice and noodles separately.

As described above, in the conventional method of producing rice bran using rice, rice bran was cooked and laid on a heating plate to prepare rice bran rice with a heater such as a gas stove.

In the method of manufacturing rice gruel as described in Korean Patent Laid-Open Publication No. 1999-0081034, the rice cake is hydrated and washed, and then the rice is cooked and then cooked. The rice gruel is thinned with 1.5-2 times the thickness of the rice gruel, By adjusting the heating temperature and the heating time, it is possible to prepare the baked rice by drying and frying treatment by pyrolysis and browning reaction of the rice, adding the baked rice in the proper amount of water and boiling for 7 - 10 minutes to prepare the traditional baked rice and the instant rice cake To provide food.

The above-mentioned prior art attempts to provide an instant baked rice food which is produced with a constant quality of the rice noodle in terms of food engineering, and maintains the taste of the pressed rice and the noodles.

However, since the above-described technology uses rice bran to make rice cakes, the content of carbohydrates is excessive, the nutrition is uneven, and the intake of carbohydrates is high, thereby increasing the concern about obesity. During rice paddy rice cultivation, 95% of the nutrients are lost due to the removal of the brown rice portion of brown rice containing various nutrients.

Korean Patent Publication No. 1999-0081034 (November 15, 1999)

Disclosure of Invention Technical Problem [8] The present invention is to solve the above-mentioned problems and to provide a nourishing rice which can sufficiently intake not only essential amino acids but also various nutritional components by eating nurungji.

It is also intended to provide a functional ingredient of rice gruel rice which has been supplemented with insufficient nutrients of the rice gruel.

In order to accomplish the above object, the present invention improves the process of the cooking process in the season of soaking after washing away the foreign substances. In the cooking process, the ratio of the rice bran to the water is set at a ratio of 1: 1 to 1: 1.5 by weight to the cooking machine. In the cooking process, the heating temperature is increased to 98 to 120 ° C.

To prepare the rice noodle with various kinds of nutrients when making the rice noodle with the use of the gaba rice, the rice noodle is mixed with the rice noodle, and the rice noodle is prepared by mixing the white rice, the seaweed rice, the eastern rice, the gangnam rice, the pea, the peanut, It can be mixed with other nutrients such as vitamins and calcium.

The added rice grain is transferred to the rice noodle maker and is made from the rice noodle. The roasted rice transferred to the above-described frying machine is separated from the rice to cool the rice so that the rice does not clump. The cooled rice balls are kneaded to a thickness of 2 to 5 mm on a rice cake maker and then dried to produce a rice ginger rice. The preferred thickness of rice balls when cooking rice is 3 mm.

When preparing the rice cake using the rice cake maker, the heating plate is heated to 120 to 180 ° C for 2 to 10 minutes to prepare the rice paper rice cake. As described above, when the rice gruel is manufactured, the oligosaccharide formed by pressing the goose rice on the metal plate is combined with the amino acid to produce the fragrant rice flavor.

The present invention relates to a method of producing a rice gruel by using a rice gruel, which is rich in ga bar ingredient, by using a rice gruel.

GABA rice contains 8 kinds of amino acid, GABA, which is one kind of amino acid, 8 times more than brown rice and 4 times more than black rice. It is possible to prevent adult diseases such as hypertension, cerebral infarction and arteriosclerosis by only ingesting GABA Rice Nori rice with GABA rice, To promote energy consumption, such as sugar, cholesterol and triglyceride is reduced by the reduction of glucose contributes to the prevention of diabetes. It also promotes the metabolic functions of the brain, thereby enhancing the ability of the examinees to concentrate and improve their memory, thereby helping to promote youth growth and development.

BRIEF DESCRIPTION OF THE DRAWINGS Fig.

The present invention discloses novel Gabara rice burning rice and its preparation method by adding Gabara rice in the process of making rice cake in order to improve the nutrition of the traditional rice cake and to prepare a new functional food.

The present invention relates to a method of manufacturing a rice gruel using Gabara rice containing physiologically active substances which are effective for improving diabetes and eliminating cholesterol and having effects such as prevention of adult diseases such as hypertension, improvement of memory capacity and learning ability, ≪ / RTI > The present invention relates to a preparation method of Gabara rice and a method for manufacturing the same, which comprises the GABA (gamma aminobutyric acid) of the present invention. .

Hereinafter, the present invention will be described in more detail with reference to examples.

1. Preparation process

The GABA rice used in the present invention is preferably rice of the variety selected from the variety protection registration No. 2332 or No. 2333 containing a large amount of gabapamino acid which is a brain activating substance, but it may be all rice containing a large amount of GABA.

In the present invention, Gabara rice from which debris is removed is washed and cleaned in several hundreds of water and water, and then dehydrated to prepare. If the rice is cooked in water, it should be used for about 30 to 60 minutes. When it is said to be over 60 minutes, the flavor of the rice cake is lowered.

2. Process of cooking

The washed and dehydrated Gabara rice is put into a cooker together with a certain amount of water, and the cooker is heated and heated. The cooking process uses a general cooking machine and a 200-300 kg capacity cooking machine per hour. The rice bran added during the movement of the roller conveyor is boiled together with water to become a rice cake, which is a raw material of the rice cake. At the time of purchase, the rice is sent to the rice cake maker to produce the rice cake.

The ratio of the rice bran to water added to the rice bran is in a ratio of 1: 1 to 1: 1.5 by weight, preferably 1: 1.1 to 1: 1.2. In the cooking process, boiling temperature is boiled at 100 ℃ when using normal cooker and 120 ℃ when using pressure cooker.

When the rice grows at the high temperature (98 ~ 120 ℃), it absorbs into the rice, and soluble saccharides and free amino acids in the outer layer of rice are melted in the process of increase. This is luxurious.

To prepare the rice noodle with various kinds of nutrients when making the rice noodle with the use of the gaba rice, the rice noodle is mixed with the rice noodle, and the rice noodle is prepared by mixing the white rice, the seaweed rice, the eastern rice, the gangnam rice, the pea, the peanut, It can be mixed with other nutrients such as vitamins and calcium.

3. Process of manufacturing rice cake

The rice which has been transferred to the rice cake maker is roasted so that the rice does not clump and the rice is separated. At this time, if the rice is too thick, water is buried and the rice is easily separated. The added rice balls are hot and have steam, so the steam is removed and cooled.

The cooled rice balls are kneaded to a thickness of 2 to 5 mm on a rice cake maker and then dried to produce a rice ginger rice. When the thickness of the rice is less than 2 mm, the thickness of the rice cake is too thin to deteriorate the quality characteristics and the rice cake may be damaged by high heat. When the thickness of the rice is 5 mm or more, the rice rice may not change into the rice cake. When spreading to a thickness of 5 mm or more, the rollers should be pressed down to a thickness of 5 mm or less so as not to deform the rice balls and to be made of the burned rice. The preferred thickness of rice balls when cooking rice is 3 mm.

The rice gruel is used to make rice gruel rice gruel. The rice gruel is made by using a double-sided heat-up method or a one-sided heat-type rice gruel manufacturing machine. When spreading the rice gruel on the rice gruel, spread it flat by using a roller. Use water or fluid. In addition, to prevent sticky phenomenon of spread rice, it is possible to prepare rice cake after exposure to hot air for 3 to 5 minutes.

When preparing the rice cake using the rice cake maker, the heating plate is heated to 120 to 180 ° C for 2 to 10 minutes to prepare the rice paper rice cake. As described above, when the rice gruel is manufactured, the oligosaccharide formed by pressing the goose rice on the metal plate is combined with the amino acid to produce the fragrant rice flavor. In addition, soluble sugars and free amino acids are released to the outside of the rice in the process of addition, and the oligosaccharide formed by bonding of the rice to the heat is combined with the amino acid to produce the fragrant rice flavor, By using the rice, it is possible to manufacture the rice gruel rice which is rich in nutrients as well as improving the flavor of the rice gruel. The starch of the gabah rice rice which has a lot of moisture is gorgeous and fixed with α-fire.

<Example 1> Process for producing rice gruel rice using Gabara rice

1.Gabar rice used as raw material of fried rice

Wash the rice of GABA obtained from the cultivation of the rice registered with the registration number 2332 of the breed protection and remove the foreign matter.

2. Capital increase

The washed rice bran is put into the cooking pot together with water, and the rice is added. At this time, the ratio of rice bran to water is set at a ratio of 1: 1.2, and the boiling temperature is elevated at a temperature of 110 ° C for 15 minutes.

3. Process of manufacturing rice cake

The cooked rice ball was spread to a thickness of 3 mm and heated on both sides of a metal plate heated at a temperature of 135 캜 for 5 minutes to prepare a burned rice.

<Example 2> Manufacturing process of mixed gaba rice rice cake

1. Raw material preparation process of rice ginger rice

Wash the rice, rice, white rice, safflower and jangnam-ko, obtained by cultivating the rice registered as the variety registration registration No. 2332, and remove the foreign matter.

2. Capital increase

The above-mentioned water-washed raw material is put in a bowl of water together with water, and the mixture ratio is set at a ratio of 100 parts by weight of Gabara rice, 100 parts by weight of white rice, 30 parts by weight of seaweed and 20 parts by weight of green beans, 0.2 part by weight and calcium of 0.1 part by weight. At this time, the ratio of the mixed grains and water to be fed into the cooking machine is 1: 1.2, and the temperature for the addition is increased to 120 ° C for 10 minutes.

3. Process of manufacturing rice cake

The cooked rice ball was spread to a thickness of 3 mm and heated on both sides of a metal plate heated at a temperature of 135 캜 for 5 minutes to prepare a burned rice.

1: rice bran 2:
3: Endosperm 4: Embryo

Claims (2)

In the rice noodles using Gabara rice,
The Gabara rice nori rice was washed with water and then debris was removed. Then, the rice was soaked in water for 30 minutes to 60 minutes so that the rice was immersed in water. Then, the boiled rice was added to the rice at the cooking time with water, The ratio is from 1: 1 to 1: 1.2 by weight,
The temperature of the roasting was increased at a temperature of 100 to 120 캜 at which there was little deformation of the roasted component, so that the soluble saccharide and the free amino acid in the outer layer of the rice began to melt in the roasting process, and then the roasted rice was spread on the metal plate to a thickness of 3 mm , And heating at a temperature of 120 to 180 DEG C for 2 to 10 minutes.
The method according to claim 1,
The mixture is mixed with 100 parts by weight of GABA rice at a ratio of 100 parts by weight of white rice, 30 parts by weight of seaweed, and 20 parts by weight of Ganoderma lucidum. Garban rice with fried rice.

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