KR20190140278A - Manufacturing method for healthy nurungji - Google Patents

Abstract

The present invention relates to a method for manufacturing healthy scorched rice, which comprises: a step (a) of washing mixed rice in which glutinous rice and nonglutinous rice are mixed; a step (b) of soaking the washed mixed rice; a step (c) of adding an additive to the soaked mixed rice; a step (d) of steaming the mixed rice mixed with the additive by steam; a step (e) of spreading a processed product of the steamed mixture by the thickness of 2 to 3 cm and performing first drying; a step (f) of frying the dried processed product; and a step (g) of performing second drying for the fried processed product. According to the present invention, the healthy scorched rice is composed of a main raw material with a ratio of 90% or more of glutinous rice, and is manufactured through steaming and frying processes, thereby providing a soft texture.

Description

Manufacturing method for healthy nurungji

The present invention relates to a healthy nurungji manufacturing method.

Nurungji, when cooked in a cauldron, was cooked by scraping it with a spatula to dry it or just eating it. It is known for its aroma, taste, and nutrition. This nurungji is also called gulungbap, it is eaten as a snack to squeeze or pour water and boiled again as a substitute for rice.

Nowadays, as we cooked rice, we don't use cauldron or conventional rice cooker manufactured by casting, but cook rice by using electric rice cooker or other pressure cooker. If you want to eat Nurungji because you can not easily touch the rice was inconvenient work to make Nurungji, such as pressing the rice to make it. In addition, the number of people who visited Nurungji was reduced, and it was difficult to match the tastes of those who had been tamed with snacks, bread, and other snacks in the market.

Therefore, it is improvised to protect the health of children who are exposed to snacks or snacks containing chemical additives or the health of office workers in busy daily lives, or to provide high quality nurungji through our unique food with excellent taste and eating. Nurungji is required as a substitute for a new breakfast.

Meanwhile, nurungji, which is generally prepared for instant use, is made by heating and calcining rice prepared by a conventional manufacturing method, to prepare nurungji, and then pulverize nuungji to a size suitable for eating, vacuum-packing a predetermined amount in a packing pack, and then putting it in a disposable container. Done. Such instant nurungji is to open the packaging pack for eating, put the nurungji in a disposable container and then put boiling water to be able to cook and eat easily.

However, the general instant nurungji as described above, only prefer people who like the delicious taste of the middle-aged people, young children or young people did not enjoy the food has a problem of poor taste. In particular, the conventional nurungji is difficult to give a soft texture, and after making it as a nurungji, the tissue becomes hard as time passes and when ingested as a confectionary, especially in the elderly, children, infants may cause tooth damage. In addition, the conventional nurungji has a disadvantage in that it takes a lot of time to boil the hard tissue is not easily released, even if it is boiled using boiling water, so that the tissue is released to the extent easy to ingest.

Korea Patent Registration 10-1463009 (2014.11.12. Registration)

The present invention has been proposed to solve the above problems, and an object of the present invention is to provide a healthy nurungji and a method of manufacturing the same, while maintaining the savory taste of nurungji not soft and soft texture.

In addition, it is an object of the present invention to provide a healthy nurungji and a method of manufacturing the same that can be easily released from high temperature water to cook quickly and simply.

Healthy nurungji manufacturing method of the present invention for achieving the above object, (a) washing the mixed rice containing glutinous rice and spicy rice, (b) called the mixed rice washed, (c) soaked mixture Mixing the additive with rice, (d) steaming the mixture mixed with the additive using steam, (e) spreading the process product of the steamed mixture to a thickness of 2 to 3 cm, and then first drying, (f ) Milking the dried process product, and (g) secondary drying the milked process product.

Here, the mixed rice of step (b) is a glutinous rice is mixed at a ratio of 90% or more in the ratio of glutinous rice and spicy rice, the additive of step (c) is 0.02 to 0.02 to the total mixture of turmeric powder, glutinous rice and turmeric powder It is characterized by mixing 0.07% by weight.

In addition, the step (f) is characterized in that it is made for 30 to 60 seconds in oil of 190 to 220 ℃ temperature.

Nurungji of the present invention is composed of glutinous rice is the main raw material in a ratio of more than 90%, is prepared by the steaming and lactation process to provide a smooth texture.

In addition, the nurungji of the present invention is added turmeric powder to provide a unique color of Nurungji, turmeric powder is absorbed in the glutinous rice may exhibit a more beautiful color.

In addition, the nurungji of the present invention can be easily released from the hot water can be cooked quickly and simply.

1 is a flow chart showing a nurungji manufacturing process according to the present embodiment.

The technical problem achieved by the present invention and the practice of the present invention will be apparent from the preferred embodiments described below. Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. Differences between the embodiments of the present invention described below are to be understood as not mutually exclusive. That is, without departing from the spirit and scope of the present invention, the specific shapes, structures, and characteristics described may be implemented in other embodiments with respect to one embodiment, and the location of individual components within each disclosed embodiment. Or, it is to be understood that arrangements may be changed, and like reference numerals in the drawings refer to the same or similar functions throughout the several aspects, and the length, area, thickness and the like may be exaggerated for convenience.

1 is a flowchart illustrating a nurungji manufacturing process according to the present embodiment. The healthy nurungji of this embodiment is prepared by using the mixed grains of glutinous rice and non-glutinous rice as a main raw material, and additives such as turmeric as a secondary raw material. The manufacturing process of the healthy nurungji of the present embodiment, as shown in the step of washing the grain of the main raw material (S11), called the washed grain (S12), the step of mixing the additives as a subsidiary material called grains (S13), grains Steaming the mixture of the additives and the step (S14), the first step of drying the steamed process (S15). The process of milking the dried process product (S16) and the step of drying the milk-treated process (S17) and the dried Nurungji packing step (S18).

In particular, the nurungji of this embodiment is made of glutinous rice as the main raw material and is produced by the steaming and lacquer process, when cooked and eaten in hot water provides a very soft texture, turmeric powder is mixed with additives in the main raw material is beautiful unique to Nurungji It provides color.

Looking specifically, in the step of washing grains (S11) to remove foreign substances on the grains such as glutinous rice, spicy rice, the main raw material. In the grains of this embodiment, glutinous rice and spicy rice are mixed at a ratio of about 9: 1, and other kinds of grains such as brown rice and black rice may be further mixed.

In step S12 called grains, mixed rice is put in a container and water is poured for a predetermined time. In the process called grains, water is used at room temperature, and may be performed for about 6 to 12 hours. Grain mixed with glutinous rice and spicy rice is cooked evenly inside and outside only when the steaming process is performed in a state called enough.

Mixing the grains (S13) is a process of mixing the additives to the sufficiently called mixed rice, turmeric powder may be used as an additive. The additives enhance the taste of the nurungji while giving it a natural color, providing a visual effect. In addition to turmeric, powders such as Audi, Bokbunja, and Schisandra chinensis may be used. Turmeric is yellow, and Audi or Bokbunja is red. In particular, turmeric powder is well-known to develop the unique color of Nurungji.

Turmeric powder is mixed with 0.02 to 0.07% by weight relative to the total weight of the mixed rice, preferably 0.05% by weight. When turmeric powder is mixed at less than 0.02% by weight, the color may not appear well. When the turmeric powder is more than 0.07% by weight, the savory taste unique to Nurungji may be altered by the strong taste of turmeric.

Steaming the mixture (S14) is a process of steaming the mixture with the additives at a predetermined temperature using a steam vessel. The steaming process can be carried out in a steamer at a temperature of at least 100 ° C. for a period of approximately 1 to 10 minutes, and preferably for 2 to 3 minutes, depending on the condition of the mixture.

Nurungji is usually made of rice and thinly spread in a process of baking in a pot, but in the present embodiment consists of a process of milking the steamed mixture. The process of cooking rice takes about 30 minutes or more, or at least 20 minutes or more, so that the process requires a long time, but the process of steaming the mixture takes about 2 to 3 minutes to shorten the process time. There is an advantage. In addition, the steam steamed process has the advantage that the milking is easy in the subsequent milking process.

First drying the process product (S15) is a process of removing the moisture in the process product for milking and processing to a suitable thickness. Drying may be performed for about 4 to 8 hours depending on the moisture content of the process product in a drier of approximately 30 to 45 ℃, and is dried so that the moisture content is 5 to 10%. In addition, drying of a process goods is carried out in the state which extended the process goods to the thickness of about 2-3 cm in a mesh or a drying tray. The process of the thin unfolded state can be dried easily and evenly, and the final manufactured Nurungji can be easily uncooked in hot water and cooked.

The step S16 of milking the dried process product is a process of maintaining a specific shape and moisture content of the process product by using oil of a predetermined temperature. Canola oil, palm oil, etc. may be used in the milking process, and the process is performed by milking a sufficiently dried process product in an oil at a temperature of about 190 to 220 ° C. for about 30 to 60 seconds.

The second step of drying the process product (S17) is a process of manufacturing the finally ingestible nurungji by leaving the dried process product for about 2 to 4 hours at room temperature and dried. During this process, the oil contained in the process product is removed to maintain the shape of the nurungji, and packaging can be easily performed.

Secondly dried nurungji is cut to specification and finally packaged. The cutting may be done immediately before packaging, but may also be done before the drying process or the milking process.

Nurungji prepared by the process as described above can be easily produced by steaming and boiling the mixed rice, and exhibits excellent texture, containing natural raw materials such as turmeric can exhibit a variety of colors.

[ Experimental Example ]

Hereinafter, a healthy nurungji was prepared according to the present embodiment, and the sensory test for the soft texture, savory taste and visual aesthetics of the prepared nurungji were tested.

Nurungji according to the present experiment was used as a raw material by mixing glutinous rice 90%, spicy rice 9.95% and turmeric powder 0.05%. First, 1800 g of glutinous rice and 199 g of spicy rice were washed, and then placed in a container and soaked for 10 hours. 1 g of turmeric powder was mixed in a soaked mixed rice, steamed for 3 minutes using a gas steamer, and spread to a thickness of 2 cm, and dried for 5 hours. The dried process was milked for 30 seconds at a temperature of 200 ℃ and then dried again at room temperature for 3 hours.

After packing Nurungji prepared by the above process and storing it for 1 week, Nurungjitang was prepared and tasted for taste, taste and taste for 30 adults in their 20s, 10s, 30s and 10s in their 40s. The results are shown in Table 1. In taste diagram, texture, taste and taste are subjective evaluations for each taste or feeling in Nurungji-tang, and the scores are assigned to each stage from maximum 5 points to minimum 1 points, and the total points and averages are calculated and evaluated.

division Texture flavor Taste Total score Average Total score Average Total score Average Symbol 136 4.53 132 4.4 146 4.87

  As can be seen in Table 1 above, the high taste of 4.4 was shown in the taste of Nurungji itself, and particularly, the very high acceptability of 4.53 and 4.87 for texture and taste. This is because Nurungji is made of glutinous rice as the main raw material and is produced by steaming and lacquer process to show a soft texture, and the turmeric powder is added to make the yellow color peculiar to the yellow color to provide a visually excellent aesthetic.

While the exemplary embodiments of the invention have been illustrated and described as described above, various modifications and other embodiments may be made by those skilled in the art. Such modifications and other embodiments will be considered and included in the appended claims without departing from the true spirit and scope of the invention.

Claims (5)

(a) washing the mixed rice containing glutinous rice and spicy rice;
(b) calling the washed mixed rice;
(c) mixing the additives into a soaked mixed rice;
(d) steaming the mixture containing the additives using steam;
(e) spreading the process product of the steamed mixture to a thickness of 2 to 3 cm and then first drying;
(f) milking the dried process product;
(g) secondary drying the greased process product;
How to make healthy Nurungji. The method of claim 1, wherein the mixed rice of step (b),
Glutinous rice in the ratio of glutinous rice and spicy rice is a healthy nuungji manufacturing method, characterized in that the mixing ratio of more than 90%. The method of claim 2, wherein the additive of step (c) is
Healthy nurungji production method characterized in that the turmeric powder. The method of claim 3, wherein the turmeric powder,
Healthy nurungji manufacturing method characterized in that the mixture of 0.02 to 0.07% by weight relative to the total mixture of glutinous rice, spicy rice and turmeric powder. The method of claim 4, wherein step (f) comprises:
Healthy nurungji manufacturing method, characterized in that made for 30 to 60 seconds in oil at a temperature of 190 to 220 ℃.

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