KR20180060056A

KR20180060056A - Manufacturing method of brown rice grain syrup using ginseng sprout

Info

Publication number: KR20180060056A
Application number: KR1020160159094A
Authority: KR
Inventors: 홍정자
Original assignee: 농업회사법인주식회사 해피앤조이
Priority date: 2016-11-28
Filing date: 2016-11-28
Publication date: 2018-06-07

Abstract

The present invention relates to a method for preparing brown rice grain syrup comprising sprout ginseng ingredients, which is configured to obtain a taste of ginseng and nutrients of the brown rice at the same time by adding active ingredients of the sprout ginseng to the grain syrup. Sprout ginseng boiled tepid water is prepared and contained in a container with a fixed quantity. Wrapping clothes wrapped with malt and prepared brown glutinous rice are immersed in the sprout ginseng boiled water to be aged for a predetermined time. At a point when grains of the brown glutinous rice float, the wrapping clothes wrapped with malt is removed, and sugar is added to the container and then the mixture is boiled with firepower control and constantly stirring up. The mixture is boiled down, and the brown rice grain syrup is completed.

Description

{Manufacturing method of brown rice grain syrup using ginseng sprout}

The present invention relates to a method for producing brown rice flour using ginseng, and relates to a method for producing brown rice ginseng using ginseng ingredients such as ginseng ingredients To a method for producing brown rice hulls.

Ginseng is classified into cultivated ginseng (commonly called ginseng) artificially cultivated in ginseng field, ginseng (ginseng ginseng), which is artificially cultivated in nature such as ginseng by sprinkling ginseng seed in deep mountains, and ginseng, which is naturally ginseng .

The cultivated ginseng was cultivated with human hands by spraying the seeds of the ginseng collected from the nature in the late Joseon Dynasty. Today, ginseng generally refers to cultivated ginseng. Wild ginseng wild ginseng grew wild throughout the country, but from the end of Goryeo the number began to shrink rapidly. When it became difficult to obtain wild ginseng and the prices became prohibitively high, some people secretly started cultivating wild ginseng in the deep mountains, and the cultivation of goat ginseng and common cultivation ginseng began.

It is distinguished from ordinary cultivated ginseng because it grows wild in the mountains of the sea, and it is also distinguished from natural ginseng as the first seeding is carried out by human hands. It is important that the ginseng is cultivated by sowing the seeds of natural ginseng according to the first seeding method, and that the ginseng roots of the natural ginseng are collected from the deep mountain and re-transplanted into the appropriate forests. And so on.

Also, among the goat ginsengs, similar to the wild ginseng, the seedlings are fed to animals such as pheasants.

These ginsengs are perennial herbaceous plants. As for the goat ginseng that grows in the forest, the stem starts to rise to the ground around April, and when the surrounding environment deteriorates in its natural state, the leaves fall into fallen leaves in autumn and disappear from the ground in September. The stem, which is the upper part of the ground, also disappears and disappears, but in the following spring, new leaves and stems grow. Therefore, stem and leaf of ginseng are hard to grow. Taking into consideration the ecology of ginseng, it is generally considered that useful components are difficult to accumulate in the stem and leaf, and the efficacy of ginseng has been thought to be concentrated in the roots. In addition, roots are better preserved than other parts such as stems and leaves, and ginseng has been known to eat roots.

However, recently, it has been reported that polyphenolic substances exhibiting saponins and antioxidative activities in leaves of camphor ginseng are contained in a greater amount than roots, and new research directions for ginseng are presented.

However, since the leaves can be harvested in a shorter time than roots, there is a method to utilize the leaves of ginseng and a method of harvesting ginseng leaves A method is being sought.

For example, Korean Patent Laid-Open Publication No. 10-2010-0110105 discloses a cultivation method of ginseng roots. In this example, seedling 1 to 5 years old seedlings collected in spring and autumn are treated at a low temperature of about 0 ° C and cultivated in a soil mixed with humus soil and masato to grow in a greenhouse to obtain sprouts at desired times.

On the other hand, ginseng is known to contain more saponin components than leaves, stems and roots, and is more than 10 times higher than conventional saponins. Saponin is a typical active ingredient that inhibits carcinogenesis and inhibits blood cholesterol It has been proven that it has excellent performance not only in preventing arteriosclerosis but also in improving immunity and restoring fatigue.

Nevertheless, the food utilizing the ginseng which is able to ingest all the leaves and the stem is not available yet.

DISCLOSURE Technical Problem The present invention has been made in order to more positively solve the above problems, and it is a problem to be solved to provide a method of producing brown rice flour using ginseng ginseng.

Another challenge is to provide a series of more improved and differentiated steps for this.

In order to achieve the above-mentioned object, the present invention provides a process for preparing a brown rice gruel containing ginseng ingredients,

The brown rice gyoza preparation method comprises the steps of preparing hot water such as ginseng ginseng, preserving a certain amount in the container, desiccating the wrapped malt-husked rice gruel and the prepared brown rice gruel in the container storing the ginseng ginseng liquid and aging the rice gruel for a predetermined time, And the sugar is put into the container and then boiled with the firepower control is continuously stirred to complete the boiling.

The malt, brown rice, and ginseng ginseng are each constituted by a weight ratio of 1.5: 1: 1.

For this, 8 kg of ginseng was added to 8 L of water and heated for 2 hours to obtain a total of 4 L of ginseng extract. Then, the ginseng extract was poured into a container and cooled with warm water at 30 to 32 ° C .; and 12 kg of maltose A third step of desiccating the ginseng root in a container containing water, and a third step of grinding the ginseng root in a container containing water, A fourth step of maintaining the temperature within the range of 50 to 60 ° C. and maintaining the temperature for 6 to 7 hours; and a step of removing the malt-wrapped crepe at the time when the rice balls of the rice brown rice, And 6) adding 2 kg of sugar to the container, boiling it in a high heat, removing the bubbles while lowering the firepower when boiling, and then adjusting the viscosity by stirring for 4 hours in a fire. To .

According to the present invention having the above-described constitution, it is possible to obtain the nutrients of brown rice with the flavor of ginseng at the same time by adding the effective ingredients possessed by the ginseng ginseng to the seasoning made of brown rice as a main ingredient.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a floor chart schematically illustrating a method of producing brown rice ginseng containing germanium ginseng components according to a preferred embodiment of the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS The above and other features and advantages of the present invention will become more apparent from the following description taken in conjunction with the accompanying drawings, in which: FIG.

BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention, and how to accomplish them, will become apparent by reference to the embodiments described in detail below with reference to the accompanying drawings. However, it is to be understood that the present invention is not limited to the disclosed embodiments, but may be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. It is intended that the disclosure of the present invention be limited only by the terms of the appended claims. And, throughout the specification, like reference numerals refer to like elements.

The present invention is directed to a method for producing brown rice flour using ginseng ginseng.

In other words, it is noted that the present invention relates to a method of producing brown rice ginseng containing ginseng components, which is constituted so as to obtain the nutrients of brown rice with the flavor of ginseng by adding the effective ingredients possessed by the ginseng ginseng to brown rice flour.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart schematically illustrating a method of producing brown rice ginseng containing germanium ginseng components according to a preferred embodiment of the present invention.

As shown in FIG. 1, the method of manufacturing brown rice hulls according to the present invention comprises the steps of preparing hot water, which is ginseng ginseng root, wrapping malt with a wrapping cloth and soaking in warm water, preparing brown rice rice; A step of dipping the rice gruel in lukewarm water, a step of recovering a wrapping of the malt after a certain period of aging, and a step of heating after charging the sugar.

That is, after preparing lemon juice which is ginseng ginseng lemon juice, the lemon juice is preserved in a container, and the fresh lemon juice and the prepared brown rice lemon juice are dipped in the container storing the ginseng lemon juice, and the lemon juice is matured for a certain period of time. Collecting the crepe, adding sugar to the container, boiling it with the thermal power control, stirring it continuously and letting it dry.

In the above, malt, brown rice, and ginseng ginseng are preferably constituted at a weight ratio of 1.5: 1: 1.

In this Example 1, the following ingredients and amounts were prepared to prepare brown rice flour added with ginseng ginseng.

- Materials used -

Malt 12kg

Brown rice 8kg

Ginseng ginseng master water 8kg

In Example 2, 8 kg of water and 8 kg of ginseng were prepared to obtain 8 kg of ginseng root of Example 1, followed by heating for about 2 hours until the total amount of water became 4 L.

It is divided into each step so as to implement brown rice porridge containing ginseng ingredients.

[Preparation step of ginseng master water]

8 kg of ginseng is added to 8 L of water and heated for 2 hours to obtain a total of 4 L ginseng ginseng water.

After that, cool it in warm water at 30 ~ 32 ℃ in an appropriate container.

Such ginseng ginseng water is a basic element for producing brown rice ginseng, and instead of using conventional water, ginseng is replaced with water, which is different from the conventional one, so that the active ingredient of ginseng ginseng is added to a sufficient level .

[Malting step]

12 kg of malt is poured into a container containing fresh water ginseng.

Wrapping the malt wrapped in a wrapping cloth and immersing it in the water of the ginseng ginseng prevents the direct penetration of the malt in order to allow the ginseng ginseng to penetrate into the malt gradually through the wrapping cloth. Inverted, And the ginseng ginseng mud water to make them harmonize with each other.

[Brown Rice Rice Preparation Step]

After the brown rice is cooked, the fresh ginseng is dewatered in a container containing water.

[Aging Step]

Maintain the container with malt and brown rice salted in the temperature range of 50 ~ 60 ℃ for 6 ~ 7 hours.

Because of this process, fermentation progresses, so the brown rice is cut off by the malt enzyme.

[Maltese Crepe Collection Stage]

It is completed by removing the malt-paste wrapper according to the time when 3-4 eggs of rice brown rice of fresh brown rice salted in the container comes up.

[Viscosity adjustment step]

Add 2 kg of sugar to the container, boil it in high heat, boil it, reduce the firepower, remove the bubbles, and adjust the viscosity while stirring for about 4 hours.

Hereinafter, the characteristics of the brown rice flour according to the present invention will be analyzed through more specific experiments and the effects thereof will be grasped thoroughly.

In Example 3, according to the manufacturing method of the present invention, Experiment No. 1 prepared from ginseng root water and brown rice, Control 1 in which normal water and glutinous rice were selected and saccharified, and Comparative Example 1, And control group 2, which was prepared from brown rice, were tested for viscosity, sugar content, and sensory evaluation. The results are shown in Table 1 below.

The method of producing the crude oil of the control 1 is as follows. The container is kept in the temperature range of 50 ~ 60 ℃ and kept at the temperature for 6 ~ 7 hours, and the rice of the glutinous rice flour fresh from the container is 3 ~ 4 Remove the glutinous rice at the time of emergence, add 2 kg of sugar, boil it in high heat, boil it while lowering the firepower, remove the bubbles, and concentrate by adjusting the viscosity while stirring for about 4 hours. .

The control 2 was prepared in the same manner as in the control 1 except that brown rice was selected in place of the glutinous rice, to prepare a tonic. In addition, the same amount of water of the ginseng root of Experiment 1, water of the control 1 and water of the control 2 were added to the test results as a comparison standard. In addition, the brown rice syrup of Experiment 1, the glutinous rice of Control 1 and the brown rice syrup of Control 2 were added in the same amount, and the results were compared with each other.

division

Viscosity (cp.)

Brix

Sensory test
incense

Texture
flavor
Experiment 1
(Invention)

23018
82
7.2
3.9
4.1
Control 1

20104
79
3.6
3.8
4.0
Control 2

21905
81
3.9
3.8
3.9

As shown in Table 1, it can be seen that Experiment 1 has a comparatively superior result to the Controls 1 to 2 in viscosity, sugar content and sensory test. However, in the Controls 1 to 2, the addition amount of the material was adjusted to an appropriate composition ratio in accordance with a general manufacturing method of austenitic plant. Based on the composition ratio of the materials used to form the sugar content in the range of 89 to 82 brix, The addition of water, rice (or starch), and maltolycepha solution added in the course of the experiment showed that the amount of the added water was more than 10 times as much as that of the control group 1, compared to the control group 1 or 2.

That is, when all of the ingredients were constituted with the same amount as in Experiment 1, the experimental results of the control 1 to the control 2 could be expected to be inferior to the optimum range in viscosity, sugar content and sensory evaluation, It is obvious that the time required for the manufacturing process can not be increased more than several times as compared with Experiment 1.

As shown in the experimental results in Table 1, Experiment No. 1 of the present invention prepared from water of ginseng ginseng has superior or similar level of sugar content as those of Controls 1 and 2, resulting in excellent sugar content and flavor and texture It can be confirmed that there is an effect that a high-quality toning agent containing a balanced nutritional component can be produced more efficiently and easily.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, Should be clarified. Therefore, it is intended that the present invention cover the modifications and variations of this invention provided they come within the scope of the appended claims and their equivalents.

None.

Claims

After preparing lemon juice of ginseng lemon juice, it is preserved in a certain amount in vessel, and fresh lemon juice and fresh brown rice lemon juice prepared in a container storing lemon juice ginseng lemon juice are dewatered in a container storing the ginseng lemon juice and matured for a certain time. And then adding sugar to the container, boiling it while controlling the firepower, and stirring the mixture continuously, so that the ginseng ingredient is contained.

The method according to claim 1,
Wherein the malt, rice rice, and ginseng ginseng are each constituted by a weight ratio of 1.5: 1: 1.

The method according to claim 1,
8 kg of ginseng was added to 8 L of water and heated for 2 hours to obtain a total of 4 L of ginseng extract. The ginseng extract was poured into a container and cooled with warm water at 30 to 32 ° C.,
A second step of dewatering 12 kg of malt into a container containing water of ginseng,
The third step is to make rice gruel rice and then wash it out in a container containing water of ginseng root.
A fourth step in which the container in which the malt and brown rice sake are dewatered is maintained in a temperature range of 50 to 60 ° C for 6 to 7 hours,
The fifth step of recovering the wrapping wrapping the malt according to the time when the rice balls of the brown rice sake sampled in the container come to 3 ~ 4 eggs;
And a sixth step of adding 2 kg of sugar to the container, boiling it in a high heat, removing the bubbles while lowering the firepower when boiling, and then adjusting the viscosity with stirring for about 4 hours in a fire. Containing microcrystalline cellulose.