KR20180006796A - Preparation method of Nuroong-gi with red pepper - Google Patents

Abstract

The present invention relates to a method for manufacturing chili pepper nurungji to which a chili pepper is added when manufacturing nurungji, and more specifically, to a method for manufacturing nurungji containing chili pepper, which comprises the following steps: a first step for washing rice (brown rice or germinated brown rice) with tap water; a second step for soaking washed raw material rice into a Taraxacum platycarpum extract and dehydrating the Taraxacum platycarpum extract; a third step for treating the chili pepper extract with the raw rice; a fourth step for manufacturing rice containing chili pepper; a fifth step for manufacturing and heating nurungji; a sixth step for drying the nurungji; and a seventh step for packaging and manufacturing the nurungji into a product, thereby improving consumer preferences and quality.

Description

Preparation of Nuroong-gi with red pepper "

 The present invention relates to a process for preparing red pepper paste with addition of red pepper extracts in the production of red rice. In this study, dandelion extract was used for dipping raw rice in the preparation of red pepper paste, and red pepper extract was used for traditional rice paper. The present invention relates to a method for manufacturing rice cakes containing water extracts of red pepper, which is prepared by applying the characteristics of red pepper to rice cakes using rice, which is a national stock, to improve the quality, flavor and functionality of the rice cakes. The present invention relates to a method for manufacturing a rice cake

Pepper is originated from branches and red peppers. It is originated in South America. It is a perennial plant in the tropics and an annual plant in the temperate region. Although Korea was introduced from China before and after the Japanese invasion of Korea, it is not yet clear. In Korea, many producers of red pepper are Kyungbuk Nutrition, Jeonbuk Gochang, and Jeonnam Shinan. The general composition of pepper contains 9% of protein, 32% of carbohydrate, 14% of fat, 120mg of calcium ash, 130mg of phosphorus, 10mg of iron, 7,000l of vitamin A and 200mg of vitamin C. Especially, the spicy taste component of pepper contains about 0.3% as capsaicin, and the red pigment of perilla contains 0.41% of capsanthin and 0.06% of carotene. Organic acids are fumaric acid, succinic acid and citric acid, accounting for about 80% or more of the total acid content. Seed contains about 30% of lipids, mostly triglycerides, and has a unique scent and flavor of irritation. In Korea, the use of red pepper is kochujang, kimchi, and red pepper. In the west, it is used for meat, hot sauce, curry, and vegetable dishes. As an external medicine, it is used as a bronchial preventive and it is known to be effective in the treatment of neuralgia.

On the other hand, dandelion is a small perennial plant belonging to Asteraceae. Its distribution area is widely distributed in Korea, Manchuria, Taiwan and Japan. For its use, young shoots are also used as herbs and herbal medicine materials. The main components of dandelion are inulin, palmitic acid, linoleic acid, and fatty acids. The root part of the dandelion contains fallen serol, deglazed sterol, sitosterol, stigmasterol, and vitamin B2. The efficacy is known to be effective for inhibiting the absorption of cholesterol, for preventing arteriosclerosis, for preventing the formation of arteriosclerosis, for treating dryness, for prolonged periods, for drainage (mastitis, gynecologist), for constipation, for indigestion, for detoxification, for asthma and for pervasive disease. Dandelion can treat your wife's breastmilk, eliminate heat poisoning, remove acne and breastmilk, and lower your stomach (滯气). It is said that there is a strange effect, and it is said that it sucks the juice to remove the nucleus (tumor nucleus) and to erect it.

[0004] Conventional methods of manufacturing rice noodles include Registration No. " 10-1615349 ", " Banana Nurungji Manufacturing Method ", Application No. "10-2009-0096462 " Method "Registration Number" 10-1043452 "" Method of Making Instant Nurungji "Application No." 10-2014-0162640 "" Hydrangea Nurunggi and Method of Making It "Application No." 10-2010-0067733 "" Nurungji "10-2014-0157437" "Nurungji containing curry and its production method" Registration number "10-1290281" "Method of producing barley / brown rice mixed nurungji" Application No. "10-2014 -0153066 "" Nurungji including green tea and its manufacturing method "Application number" 10-2012-0053599 "" "Nurungji manufacturing method" Registration number "10-1626144" "Nurungji manufacturing method for mass production" 1034891 "" How to make functional rice cake 10-2014-0124076 "" Nori Rinji using Gabara Rice ", and a method for producing sake using the rice nugget, the application number" 10-2003-0025286 " Method "," 10-2013-0124760 "," a method for manufacturing a composition for manufacturing a traditional walnut-containing traditional liquor using a rice cake, a composition made by the method, a method for producing a traditional rice wine using the composition, However, in order to improve the quality and consumer preference of the final product in the preparation of the red pepper paste as in the present invention, the technology and the use of the production method using the dandelion extract, the pepper extract, the pineapple ingredient and the like at the same time have been reported There was no.

Nurungji, which has the consumption of rice, which is a nation's stock, and foodstuff significance, is added to the taste of modern people's dietary habits and consumer taste. By combining the red pepper, which is a health-friendly and center of traditional spices, The purpose of the present invention is to develop a process for preparing the rice cake containing the red pepper ingredient containing the new functionality suitable for the preference of the modern person and the health-oriented functional food.

Therefore, in the present invention, when preparing the rice noodles using rice, the dandelion extract was used for the preparation of the red pepper rice cake to improve the consumer preference applied to the high-grade food processing characteristics by combining the raw materials of the rice and the food characteristics of the red pepper. When the extract was processed, it was improved by using traditional paper papers. In order to solve the technical problem, it was prepared by using water containing pine leaf extract in preparing rice containing pepper extract.

As described in detail above, the present invention relates to the functionalization of red pepper, which is a transformation of rice, which is a stock of rice, which is a transformation of rice, and functional materials such as saccharides, which are possessed by red pepper, It is a great invention because it can provide a functional ingredient and a high-function quality containing a unique taste, color and aroma and a red pepper ingredient containing a red pepper ingredient containing the functionality of a red pepper with improved food value .

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a view showing a manufacturing process diagram showing a preferred embodiment of the present invention

The present invention will now be described in detail with reference to the accompanying drawings.

FIG. 1 is a view showing a process of manufacturing a red pepper paste. In the present invention, the first step is washing the rice (brown rice or germinated brown rice) three times with tap water, the second step is a step of immersing the washed raw rice into the dandelion extract for 1 to 8 hours The third step is a step of treating the rice with the extract of the pepper to the raw rice using the traditional paper paper, the fourth step is the step of producing rice containing the pepper using the water containing the pine leaf extract, the fifth step is the step of preparing the rice cake (Heating) step, the sixth step is a drying step, the seventh step is a packing method and a product step, and the manufacturing method of the red pepper paste according to the present invention is as follows

(1) Raw rice (brown rice or germinated brown rice) washing step

In this step, 500 g of the raw material rice (brown rice or germinated brown rice: commercially available: domestic) was immersed in tap water three times for washing.

(2) Immersion and Dehydration of Washing Raw Rice

   In this step, the raw rice washed in (1) was immersed in a dandelion extract for 1 to 8 hours (water temperature: 25 ° C) for 2 hours,

Dandelion root extracts (nutrient acid, 2015) were purchased and washed three times in tap water. 100 g of the dandelion root extract was cut into 1 cm, and 2 liters of 50% alkaline water were mixed. After extraction at 80 ° C for 2 hours, (30 mm × 30 cm × 18 cm, Tencon Co., USA) at 28 KHz for 3 hours every 4 hours for 30 minutes, and then placed in a cylindrical glass tube The final filtrate passed through paper (Whatman N0.2) and diatomaceous earth powder (commercial purchased) layer 0.5 cm high was used as a dandelion extract.

(3) Process of extracting red pepper into raw rice

  This step is the step of treating the pepper extract in the raw rice of (2). First, the pepper extract is treated with 1) pepper extract spray for 2 minutes, 2) pepper extract for 30 seconds, 3) pepper extract spray for 2 minutes and pepper extract for 30 seconds (2), placed in a plastic bag in a 10-ply unit, and aged at 10 ° C for 24 hours. Then, the raw rice was treated with pepper Rice.

At this time, the pepper extract was prepared by slicing 1 kg of red pepper into 0.5-1 cm centimeter of a mixture of Pretauol-A: distilled water at a ratio of 1: 1, ie, 2500 ml of a phytanol-a (food additive, ethanol) + 2500 ml of distilled water, After the extraction, the ethanol was completely blown off using a rotary vacuum concentrator (EYELA, Japan), and the remainder was used as a red pepper extract.

(4) Preparation step of rice containing pepper

    This step is a step of heating the raw rice treated with the pepper extract of (3) to cook rice. The raw rice of the pepper is called hydrogen peroxide for 2 to 5 hours, and 5 to 20% by weight of the pine leaf extract and 80 to 105% by weight of the raw water are added to 100% by weight of the rice, and the rice is cooked by heating. The pine leaf extract was washed with tap water three times in tap water, dried at room temperature for 8 hours, and then poured into a pan in a ratio of water (100 ml): pine needle (10 g), heated in a gas stove at 110 ° C for 30 minutes, The pine needle was then discarded and the remaining extract was concentrated to 1/2 with a vacuum concentrator (EYELA, Japan).

Telpentin in the pine needle is effective in preventing capillary dilation and aging of blood cholesterol. It is known to contain large amounts of chlorophyll, protein, crude fat, phosphorus, iron, enzymes, essential oils, minerals, vitamin A, and vitamin C. On the other hand, pine needles are rich in iron, so it is said that it is good for anemia due to iron deficiency.

(5) Preparation of the rice cake (heating)

   In this step, the pepper-containing rice produced in the step (4) for producing rice bran in a pepper-containing rice was baked using a predetermined baking machine (Sewon, k-201, Korea) to prepare a rice cake.

(6) Drying step

   In this step, the rice cake prepared in (5) was dried at 60 ° C for 2 to 3 hours using a hot air drier (Hanil, k-123, Korea) to prepare a rice cake having a water content of about 3 to 5%.

(7) Packaging and product steps

   This step (6) relates to a method for producing red pepper paste, including packaging and commercialization steps

Hereinafter, with reference to the tables, preferred embodiments of the present invention are as follows

Table 1 shows the results of sensory evaluation of red pepper rice roots treated with dandelion extract of the raw rice of the present invention.

Sensory Evaluation of Chilli Nulung Ridge by Dipping Time of Dandelion Extract in Raw Rice event No treatment Dandelion extract treatment (1 hour) Dandelion extract treatment (4 hours) Dandelion extract treatment (8 hours) color 3.1 3.2 3.9 3.3 Flavor 3.0 3.1 4.4 3.3 flavor 3.0 3.2 4.0 3.8 Overall likelihood 3.2 3.6 4.3 3.7

_{1) The value given was the mean value of 3 times, 5 point method (One- Very bad , 2-poor, 3-moderate, 4-good, 5- Very good )}

① sensory test

  As shown in Table 1, the sensory test was conducted by a panel of 10 panelists who were well trained. The color, flavor, and overall preference were evaluated using the 5-point intensity method (very weak: 1 point, weakness: 2 points normal: 3 points, strong: 4 Point, very strong: 5 points).

   ② Sensory evaluation results of duckweed extract-treated red pepper nori rice in raw rice

   As shown in Table 1, all of the dandelion extract-treated red pepper radishes showed higher values than the untreated radishes in terms of color, flavor, taste and overall acceptability, and the highest value of the red pepper radish seeds treated with the raw rice dandelion extract for 4 hours.

  Table 2 shows the results of the sensory evaluation of pepper paste using the present invention paper.

Sensory Evaluation of Pepper Nulung Ridge Using Japanese White Paper according to the Treatment of Pepper Extract event No treatment Pepper extract paper
-spray Pepper extract paper
- Immersion Pepper extract paper
- Spray + Immersion color 3.1 3.4 3.9 3.6 Flavor 3.1 3.5 3.7 3.5 flavor 3.0 3.5 3.8 3.2 Overall likelihood 3.4 3.7 4.3 3.8

_{1) The value given was the mean value of 3 times, 5 point method (One- Very bad , 2-poor, 3-moderate, 4-good, 5- Very good ).}

_{2) Spray 2 minutes, immersion  30 seconds}

① sensory test

  As shown in Table 2, the sensory test was performed by a panel of 10 panelists who were well trained. The color, flavor, and overall preference were evaluated using the 5-point intensity method (very weak: 1 point, weakness: 2 points, 4 points, very strong: 5 points).

   ② Sensory evaluation results of pepper nori rice using Japanese paper

   As shown in Table 2, the coloring matter, flavor, taste, and overall acceptability of the pepper paste treated with the pepper extract were higher than those of the non-processed rice paste.

Table 3 shows the results of sensory evaluation of pepper paste with pine needle extract added to the pepper-containing rice.

Sensory Evaluation of Pepper Nulungi by Addition of Pine Needle Extract event No treatment Pine needles treatment
(Pine leaf extract content - additives (water) 5% weight ratio ) Pine needles treatment
(Pine leaf extract content - additive (mineral water) 10% by weight) Pine needles treatment
(Pine leaf extract content - additive (mineral water) 20% weight ratio) color 3.1 3.3 3.8 3.4 Flavor 3.1 3.7 4.4 3.8 flavor 3.0 3.6 4.3 4.1 Overall likelihood 3.4 3.8 4.5 3.9

_{1) The value given was the mean value of 3 times, 5 point method (One- Very bad , 2- poor, 3- normal, 4- Good, 5 - Very good )}

① sensory test

     Referring to Table 3, the sensory test was performed by a panelist

  Color, flavor, general preference, etc., by 5-point intensity method (very weak: 1 point, weak

  : 2 points, average: 3 points, strong: 4 points, very strong: 5 points)

  Respectively.

   ② The sensory evaluation result of pepper nurungji added with pine needles in the production of rice containing pepper

   As shown in Table 3, all of the pine needle extracts treated with the pine needle extract showed higher values than the untreated pepper paste in color, flavor, taste, and overall acceptability.

Claims (5)

A method for manufacturing a rice cake, comprising washing raw rice and preparing rice after rice,
Dipping step of dandelion extract which is natural dewatering after immersing the washed raw rice in dandelion extract for 1 to 8 hours,
And a pepper extract treatment step of wrapping the raw rice material having been subjected to the immersion step by wrapping it in a paper paper in which the pepper extract is sprayed or immersed and storing the pepper extract.
The method according to claim 1,
After washing the dandelion roots, 100 g of the dandelion root was cut into 1 cm and mixed with 2 liters of 50% alkaline water. Then, the dandelion root was extracted at 80 ° C for 2 hours and stored at 30 ° C. After 3 days for 30 minutes every 30 minutes, filter paper (Whatman N0.2) and diatomaceous earth powder (commercial purchased) layer 0.5 centimeters high were passed through a cylindrical glass tube and immersed in filtered dandelion extract at 25 ° C for 1 to 8 hours A method for manufacturing a rice cake containing a red pepper component characterized by natural dehydration in a time-resolved beverage
The method according to claim 1,
The pepper extract treatment step was performed by slicing 1 kg of pepper into a mixture of distilled water and distilled water at a ratio of 1: 1, that is, 2500 ml of pratanol-a (food additive, ethanol) + 2500 ml, After extracting, remove all of the ethanol by using a rotary vacuum concentrator (EYELA, Japan), and then add the raw rice to the paper papers sprayed or immersed in the remaining pepper extract. A method of manufacturing a rice cake containing a red pepper ingredient
The method of claim 1, wherein
The rice is prepared by adding rice pine extract (5 to 20 wt%) and mineral water (80 to 105 wt%) to 100 wt% of the rice, heating the rice to 200 wt%
The pine leaf extract was washed with pine needles and dried for 8 hours at room temperature. Water (100 ml) was poured into a pot at a rate of 10 g of pine leaves. The pine leaf was discarded after heating at 110 ° C for 30 minutes in a gas stove. The concentrate was concentrated to 1/2 using a concentrator (EYELA, Japan).
A process for producing a roasted rice product comprising a red pepper ingredient, which is produced by the production method of any one of claims 1 to 4

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