KR20190137651A - chewing milk - Google Patents

Abstract

Disclosed by the present invention is milk capable of being eaten by being chewed to enhance the taste of milk. The milk capable of being eaten by being chewed by consumers is produced by comprising: a step of cooking rice by using general milk and general grains; a step of making scorched rice by adding a proper pressure and heat onto the cooked rice; a step of processing the produced scorched rice into granules and powder of an appropriate size, wherein the scorched rice is processed to have a carbon change degree of 60-70, based on a typical carbon content of 50, while rice is partially changed to carbon to evenly fit a mixed density with milk when cooking rice to contain the proper amount of water by proper heat for a proper time period; a step of mixing the produced scorched rice granules or scorched rice powder with milk; and a step of synthesizing with the produced scorched rice granules or scorched rice powder to synthesize with milk, and packing the same to be properly distributed in milk.

Description

Chewing milk

The present invention is to provide a milk that is delicious because it mixes milk and nurungji to provide milk for everyone to eat milk

In general, milk is a treasure trove of calcium and other necessary nutrients.

However, there are children who supply the milk for growth to the elementary school children, including many people, but do not eat the milk because of the lack of taste, so the manufacturing process is simple and inexpensive Nurungji to provide a conserved milk.

Prior Art Literature

In general, the method of synthesizing black garlic in milk and the addition of strawberries, bananas, and chocolates have become popular in the market, but generalization has become limited.

[Patent Document]

KR Publication number 10-2015-0134812

In general, milk has been supplied to school children as a nutritional food for a long time, but now children who do not taste characteristically because of the improved diet tend to reject milk, so it can be processed at low production costs and is harmless to humans. To supply

In order to remove the milky taste of everyone, including children fed from school, various grains and a suitable amount of water are made in the rice to provide the taste of ordinary milk. Then, the step of adding the appropriate amount to the milk through the step of preparing the prepared Nurungji in powder or granules of a suitable size in granules of the appropriate size into a milk container and sealed the container is supplied to the consumer.

The chewable milk of the present invention synthesizes nutritious drinking water, which does not feel the taste of taste, with Nurungji, which is made from grains.

1 is a step of making grains of rice to give a delicious taste to the milk and the step of preparing a delicious taste by applying a suitable temperature and pressure to the cooked rice to give a proper taste;
A diagram showing a step of preparing the prepared Nurungji into powder or decomposing the prepared Nurungji into suitable granules and synthesizing the prepared Nurungji with powder or granules and milk.

General milk is rich in calcium and various nutrients necessary for growth, and has been enjoyed since ancient times, but now it is undeniable that milk's preference seems to be weak due to flavored meat and abundant food.

Some people who enjoy milk in general drink while feeling their own water, but on the contrary, it is divided into layers that refuse milk with the taste.

Since both of the above to synthesize the delicious Nurungji to enjoy the milk with a delicious taste, to develop a chewable milk to provide a milk of a unique taste.

For example, rice is cold in nature, but rice is warm in nature, and rice is a major component of carbohydrates and is rich in protein, amino acids, and fiber.

Nurungji, which is made of grains, compresses the rice with a certain temperature, so it becomes a suitable nurungji.

Increasing the carbon content has proved to be a beneficial antidote to our body, and there is one study published to increase immunity.

Patent Publication No. 10-2015-0134812 describes black garlic milk and its manufacturing method to increase the function of milk, which is limited to the use of black garlic production method due to the cost increase, which will limit the use of rice. The manufacturing process of Nurungji using simple or other grains is simple, which makes the production cost cheaper and generally easier to access to the mass market.

Steps to manufacture nurungji

Making general rice from various grains;

Preparing a conventional nurungji while applying a constant temperature and pressure to the cooked rice;

Synthesizing the prepared nurungji and milk to give a unique delicious taste;

Disclosed is a step of manufacturing the synthesized Nurungji milk in a container.

Nurongji, which is produced by compressing in various forms with a waxy rice made of grain in a compression heating device for producing nurungji;

In order to further improve the taste of milk, a small portion of the Nurungji is baked more, and the carbon content is increased to synthesize a small amount.

Heating above a certain concentration decreases nutrients but increases the taste.

In another test, if you burn nurungji below the average marketed concentration, the carbon content is lower and the specific gravity is heavier than the milk concentration, so it sinks to the bottom of the milk. It is light and floats to the top of milk.

Therefore, if the carbon content of the nurungji is usually set to a general state of 50, it is preferable that the carbon content of the nurungji of the present invention is baked at a specific gravity of 60 to 70.

When the concentration of nurungji is baked at the carbon content of 60-70 and synthesized with milk, the specific gravity of milk and nurungji becomes almost the same. I enjoy drinking milk while having fun.

A method of synthesizing milk with nurungji prepared in another test by powder;

When the test to synthesize the Nurungji separated into fewer grains;

Rather than mixing powder into milk, it is more delicious to separate and mix Nurungji into smaller grains.

Therefore, if you feed the milk and the grains and synthesized, you can enjoy a more delicious taste by chewing and drinking nurungji grains and milk.

The material of Nurungji is presented with the method of manufacturing from ordinary rice and from brown rice.

The results of tests using the rice produced in Nurungji with ordinary rice and brown rice;

The taste is more delicious when it is made with plain rice and made with milk.

Claims (4)

Making a smudged rice using grains, including rice, to give a taste of ordinary milk;
Compressing the cooked rice while heating to prepare a nurungji;
Separating the cooked nurungji into pellets of a suitable size;
Mixing the separated nurungji grains with milk at an appropriate ratio;
Chewed milk, characterized in that for packing the mixed nurungji milk According to claim 1, in order to moderate the specific gravity of milk and nurungji, the general content of carbon content of nurungji is 50, and in the present invention, chewable milk prepared at a specific gravity of 60-70 Chewable milk prepared according to claim 1, which is made of powdered nurungji and synthesized with milk According to claim 1, the content of milk is equally increased by slightly increasing the carbon content of nurungji, so that the amount of milk and the quantity of nurungji can be eaten similarly.

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