KR20190047813A - Rice bran tea and its manufacturing method - Google Patents

Abstract

The present invention relates to a malted rice tea which allows malted rice to be drunken as tea by combining and fermenting starters, medicinal herbs, etc. under optimal conditions using the malted rice as a main ingredient, and to a preparing method thereof. The preparing method of the present invention comprises the steps of: a) cleaning prepared nonglutinous rice to sufficiently soak the same in water for 5 to 6 hours, drying the same for 55 to 65 minutes to remove moisture, and steaming the same in a steamer to prepare a hard-boiled rice; b) cooling the hard-boiled rice from the step a) at a temperature of 35 to 40° C; c) placing a wet cotton cloth on a wicker tray, evenly placing the hard-boiled rice cooled in the step b) on an upper surface thereof to cover the same with a cotton cloth, fermenting the hard-boiled rice at 30 to 40 °C until mildew is formed, and stirring the fermented hard-boiled rice to dry the same so as to form malted rice; and d) roasting the malted rice from the step c).

Description

[0002] Rice bran tea and its manufacturing method [0002]

The present invention relates to a rice flour tea which can be used as a main raw material for rice flour and can be harvested by fermentation of seed bacterium and herbal medicine under optimal conditions.

As the living standards have improved recently, interest in health and beauty has been increasing. As a result, tea cultures are developing along with diverse food cultures. In recent years, tea, tea, herbal tea In addition, various types of cars are on the market.

Among them, Nurungji tea made from white rice or brown rice has been developed, but there has been a problem that the unique taste and flavor of the rice is not so high.

On the other hand, most modern people drink an average of three to four cups of coffee a day, consuming a large amount of harmful caffeine. Therefore, there is a demand for the development of a tea which is beneficial to the body as a healthy food while drinking as a substitute for coffee.

Accordingly, Korean Patent No. 10-1135701 discloses " Fermented ginseng leaf tea and its preparation method " in response to this situation.

(A) placing ginseng leaves dried to a moisture content of 15% or less in a fermentation vessel, fermenting the fermentation while adding a natural enzyme solution fermented with natural fruit containing plums; (b) steam-aging the fermented aged ginseng leaf by a method of hot-air wetting, natural ventilation or both; And (c) drying the matured and aged ginseng leaves to a moisture content of 16% or less. The present invention provides a ginseng leaf which can be used as a health functional tea with greatly improved usability.

However, although the above-mentioned technology can contribute to the improvement of the health function of the human body, the useful ingredient contained in the ginseng compared with the tea such as the conventional coffee etc. could be helpful at first, but the beneficial ingredients of the human body were volatilized and canceled during the manufacturing process The yield is low and the sensibility is low. In addition, since expensive ginseng is used as the main raw material, there is a problem that the unit price is increased.

Korean Registered Patent No. 10-1135701 (Registered April 4, 2012) Korean Patent Publication No. 10-2016-0050500 (published on May 11, 2016) Korean Patent Laid-Open No. 10-2016-0126507 (published on November 11, 2016)

The present invention has been made to solve the above-mentioned problems and it is an object of the present invention to provide a method for promoting digestion by activating intestinal activity by fermented enzymes as well as excellent taste, And a method for producing the same.

In order to accomplish the above object, the present invention provides a method for preparing a rice cake, comprising the steps of: a) thoroughly boiling the prepared rice for 5 to 6 hours with water, drying it for 55 to 65 minutes to remove moisture, and then steaming the rice to prepare a rice cake; b) cooling the hot pepper of step a) to a temperature of 35-40 占 폚; c) Wet cotton wrapper is put on the teabag, and the top side of the bread is covered with the wrapped cloth and evenly covered with the wrapping cloth, and fermented until the white fungus is formed in the topping at a temperature of 30 to 40 ° C. Drying the dried rice gruel to form rice flour; And d) reducing the rice pudding of step c).

The water in step (a) may be 0.001 to 50.0 parts by weight based on 100 parts by weight of water, and may be dried after boiling.

The cucumber of step c) is characterized in that 0.001-5.0 parts by weight of seed culture of one or both selected from Bacillus natto or Aspergillus oryzae is inoculated to 100 parts by weight of the cup.

Meanwhile, in step (d), rice husking is carried out at a temperature of 45 to 55 ° C. until the rice flour appears to exhibit a brownish color.

The rice flour tea produced by the method of the present invention is characterized in that,

First, it is possible to provide a tea which is rich in rice flour and is excellent in taste, flavor and nutrition,

Second, by allowing the fermented yeast to be consumed by tea, it is harmless to the human body, and fermented enzymes promote the digestion by activating the intestines of the human body,

Third, by adding Asparagus cochinchinensis MERR, which contains various physiologically active substances such as saponin, oligosaccharide, plant sterols, cetethonin, and aspartic acid, it is possible to prevent cancer, booster treatment, cholesterol reduction, aging prevention, constipation, It has an effect of providing a therapeutic effect of the disease.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram showing a method of manufacturing a rice nori car according to a preferred embodiment of the present invention; FIG.

According to a preferred embodiment of the present invention,

a) Preparing the dried rice for about 5 to 6 hours with enough water, drying it for 55 - 65 minutes to remove water, and then steaming the rice to prepare a rice cake;

b) cooling the hot pepper of step a) to a temperature of 35-40 占 폚;

c) Wet cotton wrapper is put on the teabag, and the top side of the bread is covered with the wrapped cloth and evenly covered with the wrapping cloth, and fermented until the white fungus is formed in the topping at a temperature of 30 to 40 ° C. Drying the dried rice gruel to form rice flour; And

and d) adding the rice pudding of step c). The method of the present invention can provide a tea having excellent taste, aroma and nutrition by containing rice pudding, and drinking fermented yeast by drinking tea, It is harmless to the human body and fermented enzyme makes the activity of the intestines of the human body active so as to promote digestion.

Hereinafter, the method for manufacturing rice pudding tea according to the present invention will be described in detail for each step.

In step (a), the prepared rice is poured into water for 5 - 6 hours and then thoroughly soaked in water. After drying for 55 - 65 minutes, the rice is steamed to prepare a rice cake.

The rice is rice which is usually cooked by cooking rice, and it is characterized in that amylose is formed at a ratio of about 20% and amylopectin is formed at a ratio of about 80%, and the end-oil is often translucent and glossy.

On the other hand, the rice is poured into water for 5 hours to 6 hours and then thoroughly poured into water. Then, the rice is dried for 55 to 65 minutes so as to remove water and steamed to prepare a rice cake. In order to make it happen actively.

As a further example, the water may contain astrodotoxin, which may be used. Specifically, it may contain 0.001 part by weight to 50.0 parts by weight of celestial bronze per 100 parts by weight of water, and it is preferable that the celestial bronze is dried after washing to remove toxic substances and the like contained therein.

Here, the characteristics of the above-mentioned astrophysicong are as follows: The Korean native herb is a vine-bearing perennial plant native to warm areas such as Gyeongnam, Gyeongbuk, Jeju, Jeonnam, Jeonbuk, etc. The rootstock in the ground is short, It spreads everywhere. The stem is about 1 - 2m long and grows with branches. The twigs are in the shape of a thin leaf, gathered one to three times, and have a shiny, bow-like bow. Leaves are scattered like short spines. The flowers are gathered one to three at the axil side and pale yellowish. There are 6 petals, oval line, 3 stamens and 3 styles. The spherical leaves are white in color and contain one seed. In addition, Chunmun-dong contains various physiologically active substances and is a medicinal herb which has been reported in academia as having excellent therapeutic effect for chronic diseases.

The astrobiant used in the present invention is not limited to the extract obtained by concentrating the active ingredient in water but also the concentrate obtained by partially or entirely concentrating the extract or the precipitate prepared by re-drying the concentrate, It can include all of the plants themselves as well as the chemicals that are contained in astronomy and exhibit the main effect. In addition, all parts such as stems, roots, leaves, and twigs of astronomical motif can be used, and it is not limited to any particular part.

In step b), the rice of step a) is cooled to a temperature of 35 ° C to 40 ° C. The cooling process in the step b) is a process for promoting the activity of the yeast. When the temperature is more than 40 캜, the moisture in the hot pepper is completely evaporated and the subsequent fermentation mechanism is not operated. There is a problem that the activation mechanism of the yeast is remarkably deteriorated.

In step c), rice bran is formed by fermenting the high rice which has been cooled in step b). Specifically, the rice wrapper is placed on a wet cotton cloth wrapper, and the rice bran cooled in step b) Covered with a wrapping cloth and fermented at a temperature of 30 ° C to 40 ° C until white fungus is formed on the rice cake. The fermented rice cake is dried while being dried to form rice pudding.

As a preferred embodiment of the step c), when the temperature is checked for a few seconds and the temperature exceeds 40 ° C, the so-called "squeezing" Do not sticky like Chungkukjang and keep the temperature of the product from falling below 30 ℃.

Here, the reason for using the wet cotton wrapper is to form an optimal fermentation environment by allowing moisture (moisture) to exist, and a preferable fermentation temperature condition is 30 ° C to 40 ° C. If the fermentation temperature exceeds 40 ° C, the fermentation proceeds and the value as a commodity is lost. If the fermentation temperature is lower than 30 ° C, the fermentation mechanism is not operated. Therefore, the fermentation temperature condition is preferably 30 占 폚 to 40 占 폚.

The fermentation is preferably fermented until the white fungus on the rice is consumed. The white fungus is also referred to as " Aspergillus ", and amylase, maltase, cellulase and protease (proteinase) and the like. Among them, the action of the amylase, that is, the decomposition of the starch into the sugar, is exerted, so that the fermentation becomes optimal when the white fungus is consumed.

As a further embodiment, in order to further improve the fermentation mechanism, wherein c) the napdugyun godubap (Bacillus natto in steps) or anti-Aspergillus (Aspergillus oryzae can be inoculated in an amount of 0.001 part by weight to 5.0 parts by weight based on 100 parts by weight of the capsicum. At this time, when the seedlings are inoculated more than 5.0 parts by weight to the 100 parts by weight of the capsicum, the fermentation mechanism is expected to be improved when the seedlings are inoculated to the 100 parts by weight of the seedlings at less than 0.001 part by weight. It is difficult to do.

The step d) is a step of reducing the rice flour of step c), and the rice flour produced through the steps described above is sown to be used as a tea. At this time, it is preferable that the rice pudding is carried out until the rice pudding develops brownish light at about 45 ° C to 55 ° C.

In one embodiment, rice bran dried in a frying pan is poured into a frying pan and stirred with a wooden spatula.

In addition, when the kneading process is completed, a tea bag can be manufactured for convenience of drinking, or can be produced for various food processing raw materials or drinks.

Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples.

[Example 1]

1. Prepare a rice cake

One kilogram of rice was poured into water for about 5 hours and then dried for one hour to remove water, and steamed to prepare a rice cake.

2. Cool the cup

So that the temperature of the hot pepper was 35 占 폚 to 40 占 폚.

3. Fermented rice cake to form rice bran

Wet cotton cloths were put on a teabag, and the cooked rice rolled on the top surface was evenly wrapped with cotton wrapping cloth and fermented until the white fungus was peeled off at the temperature of 30 ° C to 40 ° C to form rice flour.

4. Rice pickling

The rice flour was poured into a frying pan and then stirred with a wooden spatula from a rice paddle until the rice flour appeared brownish.

[Example 2]

1. Prepare a rice cake

One kilogram of rice was poured into water for about 5 hours and then dried for one hour to remove water, and steamed to prepare a rice cake.

2. Cool the cup

So that the temperature of the hot pepper was 35 占 폚 to 40 占 폚.

3. Fermented rice cake to form rice bran

1.0 part by weight of Bacillus natto was inoculated with 100 parts by weight of the horse mackerel, and the wet cotton cloth was placed on the wet pad, and the topped mushroom was inoculated on the top surface thereof. The top portion was covered with cotton wrapping cloth, The rice bran was fermented until the white fungus was tanned to form rice bran.

4. Rice pickling

The rice flour was poured into a frying pan and then stirred with a wooden spatula from a rice paddle until the rice flour appeared brownish.

[Example 3]

1. Prepare a rice cake

One kilogram of rice was poured into 100 parts by weight of water and 10 parts by weight of water was poured into the poultice containing 10 parts by weight of water. After drying for 1 hour to remove moisture, the rice was steamed to prepare a rice cake.

2. Cool the cup

So that the temperature of the hot pepper was 35 占 폚 to 40 占 폚.

3. Fermented rice cake to form rice bran

1.0 part by weight of Bacillus natto was inoculated with 100 parts by weight of the horse mackerel, and the wet cotton cloth was placed on the wet pad, and the topped mushroom was inoculated on the top surface thereof. The top portion was covered with cotton wrapping cloth, The rice bran was fermented until the white fungus was tanned to form rice bran.

4. Rice pickling

After the rice flour was poured on a pan fan, it was poured from a rice paddle with a wooden spatula until the rice flour appeared brownish.

[Experimental Example 1] Analysis of change of fragrance component according to storage period

In order to confirm the change of the fragrance component according to the storage period of the rice husk tea prepared in the above example, the rice husk prepared from the commercially available nuruk was used as a control. And the volatile flavor components were measured after 100 days.

100 g of each sample was taken and 2 L of distilled water was added thereto. The mixture was immersed for about 2 hours in an environment maintaining the temperature of 30 to 32 DEG C and then placed in a flask. Then, n-pentane and diethyl ether ) Mixed solvent (1: 1, v / v) under atmospheric pressure for 2 hours.

The fractions were analyzed by gas chromatography (series 5890 II Plus, Hewlett-Packard, USA) and gas chromatography / mass spectrometer (QP-5000, manufactured by Shimadzu Corporation, JAPAN) , And the analysis conditions are shown in Tables 1 and 2 below.

Gas chromatographic analysis conditions Item Analysis condition column DB-WAX (60 m x 0.25 mm LD, 0.25 mu m film thickness, J & W, USA) detector FID carrier gas He (1.0 ml / min) make up gas N ₂ (30 ml / min) temp. program 40 ° C (3min) -2 ° C / min -150 ° C -4 ° C / min-200 ° C (10min) detector temp. 300 ° C injector temp. 250 ℃ injection volume 1 [mu] l (split ratio 1:20)

Gas Chromatography / Mass Spectrometry Analysis Conditions Item Analysis condition column DB-WAX (60 m x 0.25 mm LD, 0.25 mu m film thickness, J & W, USA) carrier gas He (1.0 ml / min) temp. program 40 ° C (3min) -2 ° C / min -150 ° C -4 ° C / min-200 ° C (10min) injector temp. 250 ℃ ion source and interface temp. 230 ℃ ionization Electron impact ionization (EI) ionization 전압 70eV mass range (m / z) 41.450 injection volumn 1 [mu] l (split ratio 1:20)

Identification of the extracted components was confirmed by comparing the retention time with the standard product and comparing with the mass spectrum in the literature.

The peak area of 2-methylpropanoic acid, which is a typical aroma of the nuruk among the fragrance components confirmed by the above apparatus, was classified and measured in a storage tank.

Peak area (%) of 2-methylpropanoic acid Example 1 Example 2 Example 3 Control group Immediately after manufacture 4.01 3.84 3.61 5.23 After manufacturing
10 days past 3.82 3.77 3.58 4.53 After manufacturing
30 days past 3.67 3.62 3.52 4.08 After manufacturing
50 days past 3.33 3.47 3.46 3.22 After manufacturing
100 days past 3.09 3.28 3.37 2.56

As a result of the above Table 3, the content of 2-methylpropanoic acid was the highest in the control group immediately after the preparation, and the results were shown in the order of Examples 1, 2 and 3.

However, the content of 2-methylpropanoic acid in the control group was sharply reduced as the storage medium was increased, while it was gradually reduced in the example according to the present invention, and it was confirmed that the reduction rate of Example 3 containing the seed and astrophysmus was the smallest .

In view of the above results, it is advantageous to satisfy the fermentation conditions (fermentation temperature, fermentation period, etc.) according to the present invention in the production of rice flour tea in order to enjoy the aroma of rice flakes while keeping the rice flour for a long period. It is preferable to inoculate seeds when fermenting the added yeast.

[Experimental Example 2]

As a control group, carrageenan obtained from commercially available carrageenan was used as a control group, and rice flour prepared by the above Examples 1 to 3 was used as an experimental group. In the sensory test, each of the control group and Examples 1 to 3 was pulverized and dissolved in water for drinking.

The flavor, color, taste, and overall taste of the tea were measured by a 5-point scale method, and the average value was shown in Table 4 below.

Example 1 Example 2 Example 3 Control group incense 3.7 3.9 4.1 2.6 color 3.3 3.4 3.5 3.4 flavor 4.0 4.2 4.5 2.9 Overall likelihood 3.7 3.9 4.1 3.0

(5 points: Very good, 4 points: Good, 3 points: Average, 2 points: Poor, 1 point: Very poor)

As shown in Table 4, the fragrance and taste were high in the examples and low in the control group, confirming that the rice flour tea according to the present invention inhibits odor and imitation peculiar to the nuts.

No significant difference was observed in color, and the rice nursery rhizomes of Examples 1 to 3 exhibited a high degree of acceptability as a whole, and the commerciality of the rice nursery rhizome of the present invention was confirmed.

Claims (5)

a) Preparing the dried rice for about 5 to 6 hours with enough water, drying it for 55 - 65 minutes to remove water, and then steaming the rice to prepare a rice cake;
b) cooling the hot pepper of step a) to a temperature of 35-40 占 폚;
c) Wet cotton wrapper is put on the teabag, and the top side of the bread is covered with the wrapped cloth and evenly covered with the wrapping cloth, and fermented until the white fungus is formed in the topping at a temperature of 30 to 40 ° C. Drying the dried rice gruel to form rice flour; And
d) adding the rice flour of step c). < RTI ID = 0.0 > 11. < / RTI > The method according to claim 1,
Wherein the water in step (a) is 0.001 to 50.0 parts by weight based on 100 parts by weight of water, and the water is dried after boiling. The method according to claim 1,
The method according to any one of claims 1 to 3, wherein the step (c) comprises inoculating 0.001-5.0 parts by weight of one or both seeds selected from Bacillus natto or Aspergillus oryzae with respect to 100 parts by weight of the rice balls. Way. The method according to claim 1,
Wherein the rice husk of the step (d) is kneaded at a temperature of about 45 to 55 DEG C until the rice flour shows brown color. 5. A rice nori car produced by the method of any one of claims 1 to 4.

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