KR20170058570A - The black garlic-sweet rice dish and its method - Google Patents

Abstract

More particularly, the present invention relates to a method of preparing black rice ginger rice and its production method, and more particularly, to a method of producing black rice ginger rice and a method of producing the same, The present invention relates to a black garlic rice which can be easily enjoyed by anyone who has a symbolic formula or a healthy diet, and a manufacturing method thereof.
The present invention relates to a method for producing a black garlic extract, which comprises mixing a black garlic with purified water at a mass ratio of 50: 100, subjecting to enzymatic decomposition, filtering and extracting the extract, Preparing a black garlic powder by lyophilizing and pulverizing the black garlic extract; Mixing the black garlic extract and black garlic powder with glutinous rice called water; Stirring the glutinous rice mixed with the black garlic extract and the black garlic powder for 5 minutes; Mixing salt, sesame oil and pine nut, chestnut, jujube, and nuts into the first-order glutinous rice; A step of steaming the glutinous rice mixed with the salt, sesame oil, pine nut, chestnut, jujube, and nuts for 2 minutes for 30 minutes to prepare a rice gruel; and a method for manufacturing the gruel of black garlic.

Description

BACKGROUND OF THE INVENTION Field of the Invention The present invention relates to a method for producing black garlic,

More particularly, the present invention relates to a method of preparing black rice ginger rice and its production method, and more particularly, to a method of producing black rice ginger rice and a method of producing the same, The present invention relates to a black garlic rice which can be easily enjoyed by anyone who has a symbolic formula or a healthy diet, and a manufacturing method thereof.

- Black Garlic -

Garlic, which is widely used as a medicinal material as well as food ingredients, has been proven in various fields such as immunity, resistance to pathogens and cancer cells, and in various fields such as food, medicine, etc., and the garlic is enhanced in its efficacy, A variety of foods have been developed using black garlic (mature garlic) which has removed taste and aroma.

Garlic is not easy to ingest because it has a unique taste and flavor that is irritating due to the allin ingredient.

Alliin is a kind of amino acid, which has no odor in itself, but when it is chewed or cut into garlic as it is, the garlic cells are destroyed and decomposed by enzymes (under the action of allinase) and changed into a component called alicin. The activity of enzymes is lowered by heat, allysine is decreased, the activity of sulfuric acid is increased, and the amount of polyphenol, plonoid and sugar is increased, so that the irritating taste and aroma unique to garlic are decreased, and the sweetness is improved.

Using these garlic ingredients and properties, many of the garlic-aged black garlic have been commercialized.

As the organic matter of garlic is decomposed, the garlic odor is reduced and the sugar content is increased. As a result, S-alicysteine, an antioxidative substance not present in raw garlic, is produced due to changes in the fermentation process, The antioxidant ability to remove is increased, the content of SOD (Super Oxide Dismutase) which removes harmful oxygen is increased, and the anthocyanin ingredient which increases the insulin production amount is also generated, and it provides a very beneficial ingredient and function to the human body.

Examples of the method for producing black garlic for producing black garlic, which are advantageous for ingestion and contain various beneficial ingredients, are disclosed in References 1 and 2 as representative examples. In addition, Korean Invention Patent No. 10-0530386, No. 0663168, No. 10-0738427, No. 10-0816789, No. 10-0797915, and the like.

The above-mentioned black garlic is commercialized so that it can be eaten in the form of whole garlic or garlic which keeps the shape of most of the garlic. Such black garlic has not only long-term preservation and distribution but also has the inherent shape of garlic, And it is difficult to easily ingest a product obtained by extracting black garlic so that it is easier to preserve and eat.

Accordingly, a variety of black garlic products such as tea and beverages have been developed so that black garlic can be more easily ingested. Hereinafter, some representative examples will be described.

References 3; After aging in garlic with rosemary, the aged garlic, garlic roots and papuli are aged and dried in the ground water to remove the pungent flavor and aroma of the garlic. The sweetness of rosemary is soaked in garlic and the paprika and garlic roots And a method for producing the functional garlic tea.

References 4; A natural wild fungus enzyme solution prepared by fermenting natural hay fever with fermentation, and reference 5 shows a fermentation germ of at least one of Angelica gigas Nakai extract, glucose, sugar, fructose, and molasses as a carbon source for fermentation in a black garlic liquid And fermenting the fermented black garlic.

References 6; Extracts of red ginseng extract, jujube extract, and sorghum persimmon extract were mixed with hot water extract, hot water extract and garlic solid content were removed from fermented aged garlic, steamed with steam containing red ginseng extract. Dietary fiber powder, oligosaccharides and vitamins To prepare a concentrate of aged black garlic.

References 7; A method of manufacturing a conger eel drink with improved functionality by adding black garlic, black ginseng, and black jujube to the conger eel during the extraction of conger eel is disclosed.

- Cooked rice -

It is one of the representative Korean traditional foods made mainly on the New Year's Eve, and its cooking methods have been passed on from various sources in the Joseon Dynasty, such as the Seishi period, Imha recitation, and the Dongguk period.

Glutinous rice, the main ingredient of the formula, is higher in content of protein and vitamin B1 and B2 than rice. It is an alkaline food containing minerals such as calcium and phosphorus. It helps digestion and strengthens the stomach. It is known to have efficacy when

 In recent years, the development of various kinds of rice has been attempted to satisfy various taste buds of modern people in traditional kimbab, and a representative example will be briefly reviewed.

References 8; Bamboo flour is prepared by mixing rice bran with rice bran, rice bran, and killing rice flour, adding rice bran with rice bran extract, and mixing rice bran with various additives.

References 9; It is published in a manufacturing method to provide excellent nutritional glutinous rice in color, taste, and nutrition by mixing night ingredients such as peanuts, walnuts, and pine nuts while mixing the boiled sugar water with glutinous rice, have.

References 10; Japanese Patent Laid-Open Publication No. 2002-34870 discloses a black rice noodle soup made by mixing glutinous rice with water called black rice and blending ingredients such as chestnut, peanut, walnut, etc. so that black is piled up.

References 11; Discloses a process for producing retorto-flavored rice in which the shape of starch is tangled, softened, and scratched by treating the rice with ultrahigh pressure to dense the starch grain structure of the rice.

(Reference 1) Korean Patent Publication No. 10-0834688 (Reference 2) Korean Patent Publication No. 10-0834689 (Reference 3) Korean Patent Publication No. 10-2007-0117296 (Reference 4) Korean Patent Publication No. 10-2008-096307 (Reference 5) Korean Patent Laid-Open No. 10-2008-082945 (Reference 6) Korean Patent Publication No. 10-0857270 (Reference 7) Korean Registered Patent No. 10-1181920 (September 11, 2012) (Reference 8) Korean Patent Publication No. 10-2001-0083288 (September 01, 2001) (Reference 9) Korean Patent Publication No. 10-0522981 (October 25, 2005) (Reference 10) Korean Patent Publication No. 10-2005-0065490 (Jun. 29, 2005) (Reference Document 11) Korean Patent Publication No. 10-2013-0020156 (Feb.

(Reference 12) Choi, Soonja. Korean rice cake [our food series ②]. Korean eating out information. (2001.03.10.) (Reference 13). Korean rice cakes and drinks. Shin Kwang Publishing Co. (2002.08.20.) (Reference 14) Park Young Mi. Whoever makes it is delicious and makes a rice cake with foam. Media Will. (September 25, 2012) (Reference 15) Wang Hae Moon. Easy cooking. Media Will. (November 15, 2012)

As described above, the present invention provides black rice ginger rice, which is rich in various pharmacological effects such as immunity and antioxidant activity, and has good taste and texture by using black garlic which has nutrients, so that anyone can easily enjoy it. I want to.

In order to solve the disadvantages of the conventional preparation method in which there is a problem in providing texture and nutrients by mixing soy sauce and brown sugar caramel dyes for coloring, the present invention provides a flavor unique to black rice without using any brown sugar or caramel coloring agent By providing sweet color and color, anyone who is young, old and young will be willing to provide black garlic rice that can be easily tasted and easily eaten.

According to an aspect of the present invention,

According to the invention described in claim 1, Mixing the black garlic with the purified water at a mass ratio of 50: 100, digesting the enzyme, and filtering and extracting the extract to prepare a black garlic extract; Preparing a black garlic powder by lyophilizing and pulverizing the black garlic extract; Mixing the black garlic extract and black garlic powder with glutinous rice called water; Stirring the glutinous rice mixed with the black garlic extract and the black garlic powder for 5 minutes; Mixing salt, sesame oil and pine nut, chestnut, jujube, and nuts into the first-order glutinous rice; And boiling the rice for 30 minutes for 2 minutes to add rice, sesame oil, pine nut, chestnut, jujube, and nuts.

According to the invention described in claim 2, The mixture of black garlic and purified water was mixed at a ratio of 50: 100 (mass ratio), enzymatically decomposed, inactivated at 95 ℃ or higher, filtered with a filter press, and 0.3 ~ 1% of sugar component was mixed with the concentrate and diluted with purified water. , 24Brix, 30Brix, and 65Brix); The black garlic extract prepared above was sterilized at a temperature of 95 ° C or higher for 30 minutes or longer, lyophilized to a lyophilization yield of 17.0% at -35 ° C to -40 ° C, and ground to a uniform particle size of 10 μm or less to produce black garlic powder ; Mixing the black garlic extract and the black garlic powder with glutinous rice called water for at least 12 hours; Stirring the glutinous rice mixed with the black garlic extract and the black garlic powder for 5 minutes; Mixing the first steamed glutinous rice for 5 minutes at room temperature to make the taste and aroma of the black garlic extract and the black garlic powder evenly distributed in the glutinous rice; Adding salt and sesame oil to the above steamed glutinous rice mixed with pine nut, chestnut, jujube and nuts according to preference; Mix the salt, sesame oil, pine nuts, dates, chestnuts, nuts, and steamed glutinous rice again on the syrup. Steam is started without closing the syrup. If the steam is filled in the steamed mackerel olaciru, cover the syrup and boil it for 30 minutes. ; ≪ / RTI >

According to the invention described in claim 3, The method according to claim 2, wherein 200 g of the 15 Brix black garlic extract, 150 g of the 30 Brix black garlic extract and 100 g of the 65 Brix black garlic extract are mixed with 2 kg of boiled glutinous rice according to the preference, and 230 g of the black garlic powder (24 Brix) And the like.

According to the invention described in claim 4, [3] The method of claim 2, further comprising a step of raising and heating black garlic on steamed glutinous rice mixed with the salt, sesame oil, pine nut, jujube, chestnut, and nuts.

According to the invention described in claim 5, The method according to claim 1 or 2, wherein the method further comprises selecting only the black garlic extract and the black garlic powder in the glutinous rice.

According to the invention described in claim 6, The method of claim 1 or 2, characterized in that black garlic is prepared.

The present invention can provide black rice ginger rice which can be easily enjoyed by both male and female, male and female, by using black ginger as a main ingredient.

The present invention provides sweetness only by the sugar of black garlic without using sugar or caramel coloring as in the prior art, and it has the color and taste inherent in the rice, and has the excellent pharmacological effect and nutrient Can be provided.

The present invention can provide black kimchi along with rice with the provision of black kimchi made from black garlic, so that it is possible to expect benefits and effects that can be newly developed and widely supplied to Korean traditional foods having excellent nutrition and antioxidant efficacy .

BRIEF DESCRIPTION OF THE DRAWINGS FIG.

The present invention relates to a black garlic flour which is used as a main ingredient of black garlic and a method of producing the same, wherein the garlic is fermented and aged, the black garlic extract, the black garlic extract (black garlic extract, hereinafter referred to as the black garlic extract) It is characterized by the use of black garlic powder to produce rice flour.

In the present invention, black garlic extract and black garlic powder are mixed together in a glutinous rice called water, and the salt and sesame oil are mixed in the above-mentioned steamed glutinous rice, and nuts such as pine nut, chestnut and jujube are mixed.

The rice is mixed with the above-mentioned glutinous rice, and the rice is re-steamed.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings.

Preparing a black garlic extract using black garlic;

Preparing black garlic powder using black garlic;

Stirring glutinous rice called water for more than 12 hours;

Mixing the black garlic extract and the black garlic powder during the step of boiling the glutinous rice;

A step of firstly boiling glutinous rice mixed with the black garlic extract and black garlic powder;

Mixing the pine nut, chestnut, jujube, nuts and the like according to the preference of salt and sesame oil to the first glutinous glutinous rice;

A step of secondarily squeezing the glutinous rice mixed with the nuts and the nuts to form a rice flour;

It is made up of a step of putting the famous name on the prepared rice and storing it in a packing container by a certain amount. Hereinafter, the present invention will be described in detail through practice.

First, the black garlic extract is prepared from black garlic to prepare black garlic powder using fermented and aged garlic, and black garlic powder is prepared.

Black garlic can be obtained by purchasing black garlic produced from known black garlic production methods (References 1 and 2; inventions 10-0834688 and 0834689) or black garlic produced by various methods. Of course, the black garlic used in the present invention refers to a fruit which has been completely removed from the inner and outer skin.

- Preparation of Black Garlic Extract -

Black garlic is mixed with purified water at a ratio of 50: 100 (by mass ratio), and subjected to enzymatic decomposition to extract and extract an extract of black garlic.

That is, black garlic and purified water were mixed in a mass ratio of 50: 100, and the mixture was put into a double-part horn tank. The mixture was enzymatically decomposed for 4 hours while maintaining the temperature at 50 ° C. After the enzymatic decomposition, the mixture was inactivated at 95 ° C or higher, .

The concentrate is prepared by mixing sugar ingredient 0.3 to 1% (sugar or glucose per unit) and diluting with purified water to obtain a desired sugar content (15Brix, 24Brix, 30Brix, 65Brix).

The mixing ratio of the concentrate to the sugar component is a mass ratio.

- Manufacture of black garlic powder -

The above-prepared 24-brix black garlic extract solution is sterilized at a temperature of 95 ° C or higher for 30 minutes or longer to examine the properties and foreign matter of the black garlic extract.

The hot-sterilized black garlic extract is freeze-dried at a temperature of -35 ° C to -40 ° C to a lyophilization yield of 17.0%.

The lyophilized black garlic extract is pulverized in a pulverizer.

The grinding operation is performed by pulverizing into powder or granules having a uniform particle size to produce 24 Brix black garlic powder.

The black garlic powder is advantageously pulverized into an elongated granule so as to be easily dissolved in water, and ground to a uniform particle size of 10 탆 or less to produce black garlic powder.

- Preparation of Black Garlic Rice -

Prepare glutinous rice called water for more than 12 hours,

To the glutinous rice called water, the black garlic extract prepared above and the black garlic powder are mixed. The black garlic extract is mixed selectively with varying sugar content according to preference.

That is, in the case of the 15Brix black garlic extract, 200g / 30Brix black garlic extract is mixed with 150g / 65Brix black garlic extract in 100g of glutinous rice (2kg basis)

230 g of the above-prepared black garlic powder (24Brix) is mixed with the black garlic extract.

The black garlic extract is mixed with glutinous rice to make the glutinous rice color (black) and the fragrant flavor evenly distributed to the glutinous rice, and the black garlic powder is combined with the glutinous rice to give a sweet taste to the rice with a soft texture.

Meanwhile, the glutinous rice may be mixed with only the black garlic extract or mixed with the black garlic powder alone.

That is, only one of the black garlic extract and the black garlic powder may be selected and mixed in the glutinous rice.

When the black garlic extract or the black garlic powder alone is mixed with the glutinous rice, the mixing amount thereof is the same as described above. If only the black garlic extract or the black garlic powder is mixed, the taste of the black garlic can be relatively lightened, You can get more gentle black ginger rice.

As described above, the glutinous rice mixed with the black garlic extract and the black garlic powder is mixed well and then put on a silk and covered with a cotton cloth (or a lid) and steamed for 5 minutes for the first time.

The glutinous rice mixed with the black garlic extract and the black garlic powder is steamed for 5 minutes to improve the stickiness of the glutinous rice, and the black color of the black garlic extract and the black garlic powder is well mixed with the white glutinous rice.

At this time, the glutinous rice is uniformly black in the black garlic, or dark and light brown in the glutinous rice.

As mentioned above, firstly steamed glutinous rice is put into a bowl, so that the rice flour is dropped one by one, and the white glutinous rice is not seen.

At this time, if it is sufficiently stirred at room temperature for 5 minutes, the temperature is slightly lowered at room temperature, and the taste and aroma of black garlic extract and black garlic powder are uniformly distributed in glutinous rice, and the grain of rice becomes dense and the stickiness is better.

In the above-mentioned mixed glutinous rice, salt is added to the liver in an amount of about 14 g according to the preference, and sesame oil is added according to the conventional method of producing the rice.

The sesame oil is added according to the conventional method and may be added in a different amount depending on the preference. In the present invention, since the garlic oil component of black garlic provides a delicious glaze and a fine taste, the addition of sesame oil can be omitted .

As described above, pine nut, chestnut, jujube, and nuts are mixed with steamed glutinous rice mixed with salt and sesame oil. The pine nut, chestnut, jujube, and nuts are added in various amounts according to preference.

Remove the pine nuts, jujube seeds, and then cut into 3 ~ 4 pieces and prepare the chestnuts.

As mentioned above, the pine nut, jujube, chestnut, nuts and the like are mixed according to the degree of preference, with or without addition.

In this way, steamed glutinous rice mixed with salt, sesame oil, pine nuts, jujube, chestnut and nuts is put on the shiru well and steamed in the steamer.

At this time, when steam is not closed, when steam is filled in the steamed steamed steamed steamed steam, cover steamed steamed steamed steamed steamed steamed steamed steamed steam iron (or lid), and heat steam steamed in the second time for 30 minutes.

In the process, black garlic can be put on the steamed glutinous rice mixed with salt, sesame oil, pine nut, jujube, chestnut and the like and mixed together.

The black garlic refers to a fruit body, which can be mixed in a desired amount and sugar ratio.

If the glutinous rice is steamed for 30 minutes as above, open the lid and stir with a spatula.

The finished rice may be cooked immediately or the rice cooked on a tray may be cooled at room temperature for 2 hours or more so that the taste can be sufficiently multiplied.

The finished kimbab is put up in a packing container by a predetermined amount.

The above prepared soymilk provides sweetness and delicious color only with the sugar of the black garlic without adding any seasoning such as caramel coloring etc. and no sugar, And can provide a good symbolic formula and healthy-style black garlic rice.

No description of sign.

Claims (6)

Mixing the black garlic with the purified water at a mass ratio of 50: 100, digesting the enzyme, and filtering and extracting the extract to prepare a black garlic extract;
Preparing a black garlic powder by lyophilizing and pulverizing the black garlic extract;
Mixing the black garlic extract and black garlic powder with glutinous rice called water;
Stirring the glutinous rice mixed with the black garlic extract and the black garlic powder for 5 minutes;
Mixing salt, sesame oil and pine nut, chestnut, jujube, and nuts into the first-order glutinous rice;
The method of claim 1, further comprising the step of: heating the glutinous rice mixed with the salt, sesame oil, pine nuts, chestnut, jujube, and nuts for 2 to 30 minutes to prepare a rice gruel. The mixture of black garlic and purified water was mixed at a ratio of 50: 100 (mass ratio), enzymatically decomposed, inactivated at 95 ℃ or higher, filtered with a filter press, and 0.3-1% of sugar content was mixed with the concentrate. The mixture was diluted with purified water, , 24Brix, 30Brix, and 65Brix);
The above-prepared black garlic extract was sterilized at a temperature of 95 ° C or higher for 30 minutes or longer, lyophilized to a lyophilization yield of 17.0% at -35 ° C to -40 ° C, and ground to a uniform particle size of 10 μm or less to produce black garlic powder ;
Mixing the black garlic extract and the black garlic powder with glutinous rice called water for at least 12 hours;
Stirring the glutinous rice mixed with the black garlic extract and the black garlic powder for 5 minutes;
Mixing the first steamed glutinous rice for 5 minutes at room temperature to make the taste and aroma of the black garlic extract and the black garlic powder evenly distributed in the glutinous rice;
Adding salt and sesame oil to the above steamed glutinous rice mixed with pine nut, chestnut, jujube and nuts according to preference;
Mix the salt, sesame oil and pine nuts, jujube, chestnut, nuts, and stir the glutinous rice again. Then, steam is started without closing the silk. When the steam is filled in the steamed egg, Wherein the fermented meat is fermented in a fermentation process. 3. The method of claim 2,
(2 kg) is mixed with 230 g of black garlic powder (24 Brix) by selectively mixing 200 g of the 15 Brix black garlic extract, 150 g of the 30 Brix black garlic extract and 100 g of the 65 Brix black garlic extract according to the preference Wherein said method comprises the steps of: 3. The method of claim 2,
The method of manufacturing black garlic rice as set forth in claim 1, further comprising a step of raising and heating black garlic on steamed glutinous rice mixed with salt, sesame oil, pine nuts, jujube, chestnut and nuts. 3. The method according to claim 1 or 2,
And mixing and mixing only one of the black garlic extract and the black garlic powder with the glutinous rice. The black ginger rice as set forth in claim 1 or 2, wherein black ginger rice is prepared.

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