KR20200034196A - Special Bab Using Main Ingredients with Glutinous Rice & Maepssal Rice and Manufacturing Method the Same - Google Patents

Abstract

The present invention relates to special cooked rice using glutinous rice and nonglutinous rice as main ingredients, and a method for manufacturing the same. More particularly, the present invention relates to special rice and a manufacturing method thereof, wherein the method comprises the steps of: steaming nonglutinous rice; steaming glutinous rice; performing secondly steaming by mixing nonglutinous rice, glutinous rice and subsidiary ingredients; and molding and inner packaging the mixture.

Description

Special Bab Using Main Ingredients with Glutinous Rice ＆ Maepssal Rice and Manufacturing Method the Same}

The present invention relates to a delicacy rice using glutinous rice and non-glutinous rice as main ingredients and a method for manufacturing the same. More specifically, steamed rice and steamed glutinous rice, steamed rice and glutinous rice and subsidiary materials, followed by a second steaming step, and forming and packaging, a delicacy rice and a manufacturing method thereof It is about. The present invention is a delicacy rice that provides a special rice flavor mixed with medicinal rice and other glutinous rice and non-glutinous rice as the main ingredients and the subsidiary materials.

)라고도 한다. 벼는 중국의 윈난지방에서 인도의 아삼지방에 걸치는 고원지대가 원산지로서 야생종에서 자포니카형(Japonica)과 인디카형(Indica)으로 나누어진다. 밥을 짓는 멥쌀은 배유가 반투명하지만 찹쌀은 대부분 희고 불투명하여 밥을 지으면 찹쌀이 멥쌀보다 찰기가 많으므로 확연히 구분할 수 있다. 찰기에 차이가 생기는 것은 찹쌀의 녹말이 아밀로펙틴(amylopectin)만으로 이루어지고 멥쌀은 아밀로스(amylose) 20％, 아밀로펙틴 80％로 이루어지기 때문이다. 요오드반응에는 멥쌀이 청자색을 띠고 찹쌀은 적색을 띤다. 차진 기운이 높고, 멥쌀보다 소화가 잘 되므로 찰떡, 인절미, 경단, 단자 등 여러 가지 떡을 만들며 찰밥, 약식, 식혜, 술, 고추장 등을 만드는 데도 쓰인다.Glutinous rice is made of nami or glutinous rice

). Rice is originated from Yunnan province of China and Assam region of India. It is native to wild species and is divided into Japonica type and Indica type. The rice cooked rice is semi-transparent, but the glutinous rice is mostly white and opaque, so if you cook it, the glutinous rice is more sticky than the rice, so you can clearly distinguish it. The difference in stickiness is because the starch of glutinous rice consists of only amylopectin, and non-glutinous rice consists of 20% amylose and 80% amylopectin. For iodine reaction, non-glutinous rice is blue-purple and glutinous rice is red. Since it has a high aura and is more digestible than non-glutinous rice, it is used to make various rice cakes such as glutinous rice cake, injeolmi, dumpling, and terminal, and is also used to make glutinous rice, abbreviation, sikhye, alcohol, and red pepper paste.

Paprika is called sweet pepper or bell pepper, and is also called sweet pepper in Korea. Originated from Central America, it is a source of vitamin C. In general, spicy, chewy, green peppers and sweet, crispy chews are called paprika. Red paprika contains lycopene, which removes free radicals from the body, improves immunity and strengthens bones. Yellow paprika contains pyrazine, which prevents blood clotting, improves blood circulation, improves lung function, prevents high blood pressure, protects eyesight and decomposes lactic acid. Green paprika, capsaicin, and chlorophyll, chlorophyll, help blood cells create blood and help prevent anemia. In addition, calcium and iron help prevent bone and anemia.

Carrot is a biennial plant of the Apiaceae family. It is native to Afghanistan and grown all over the world. Korea is grown in the cool climates of Jeju, South and Highlands. The root is edible as a vegetable, and it has many vitamins A and C, and it is used in herbs, kimchi, salads, and western dishes because of its sweet taste. Vitamin A and beta-carotene contained in carrots are good for protecting eyesight and strengthening immunity, and they are good for improving constipation, preventing anemia, and preventing hair loss due to the large amount of dietary fiber. Carotene rich in carrots detoxifies nicotine and efficiently releases free radicals to prevent various cancers and is good for the lungs and liver. In oriental medicine, it is effective for dysentery, whooping cough, seawater, and bloating, and is also used as an anthelmintic agent.

Sweet green pumpkin (sweet green pumpkin) is a type of pumpkin and has a high sugar content and tastes like chestnut. Compared to abundant sugars and nutrients, it has low calories and is rich in dietary fiber, which is good for digestion and constipation prevention, and is low in fat, so it is effective for diet and constipation prevention. Sweet pumpkin is rich in minerals, carbohydrates, vitamin B, and vitamin C. Pumpkin has a lot of beta-carotene, so it has strong antioxidant properties, and it is converted into vitamin A in the body to help eyes health. It contains zinc and corticosteroids, which are good for children's growth. Since it contains pectin, it protects the gastric mucosa and is good for gastric ulcers. It inhibits the production of nitrosoamine, a carcinogen, and prevents the growth and growth of cancer cells.

Beef jerky is a beef jerky in which beef is sliced 0.4 to 0.6 cm thick to separate the oil, and then water or spirits are used to remove blood or foreign matter, and then dried and thinly sliced on a plate. However, in order to improve the taste of beef jerky, seasoned beef jerky in which beef is stretched with vegetable juice, soy sauce, sugar, and sesame oil and dried is distributed.

Korean Patent Publication No. 10-2004-0057234 (Horse grain nutrition rice and its manufacturing method) is added to glutinous rice, which is the main raw material, and it comprises grains, brown glutinous rice, black glutinous rice, chasusu, and one or more selected from chajo. As a medicinal rice, (1) a step called at least one hour selected from brown rice glutinous rice, black glutinous rice, chasusu, and chajo with glutinous rice for 10 hours or more; (2) steaming the material of (1) for 1 hour or more; (3) candied chestnuts, dates and soy beans; (4) Mix the ingredients of (2) and (3) above, and mix them evenly with pine nuts, sesame oil, honey, cinnamon powder, soy sauce and salt, and add one or more selected from green tea powder, baeknyeoncho powder, calendula powder, and mugwort powder. Simmering; And, (5) putting the ingredients in step (4) back into the steamer and steaming for more than 1 hour; It is a method of manufacturing a variety of nutritional medicinal rice, characterized in that comprises a.

Korean Patent Publication No. 10-2009-0128090 (instant cereals for food, natural mixed colored fried rice) is white rice, brown rice, glutinous rice, glutinous rice, black beans, sorghum, red beans, peas, hedge beans, black rice, red beans, green beans, gray Choose from 50% white rice and 12 colors from a variety of grain colors such as red beans and pumpkins, and wash them thoroughly in water, and then wash them thoroughly with water, white rice, brown rice, glutinous rice, millet rice, black rice, peas, sorghum, green beans, red beans, etc. Soaked and dried for 3 hours, and black beans, soybeans and soybeans, soaked in mineral water for 6 hours, are boiled until 80% cooked, and seasoned with natural salt in the above prepared mixed grains. Mix it while pouring it, cook the rice by mixing the mixed grain color nutritious rice in a high-temperature pressure rice cooker, and then put the vegetable oil in the pan in a pan, then stir-fry the steamed rice in a high heat, and mix the vegetables and vegetables Choose from among fruits, fruits, meat, fish, and cut into the same size as rice grains, grease an iron pan, and then fry the meat and fish first in a heated pan, then select vegetables, vegetables, fruits, etc., and lightly fry them. Mix the roasted rice and stir-fry it once again on a strong fire, and immediately put it in a container for food and microwave ovens through a state-of-the-art sterilization process. It is a nutritious fried rice in a container, and a natural mixed color fried rice in an instant container for food.

Korean Patent Publication No. 10-2009-0128089 (Individual glutinous rice for food and colored grain nuts mixed abbreviated rice) relates to glutinous rice and colored grain nuts mixed abbreviated rice, and more specifically, colored grain main ingredients such as glutinous rice, glutinous rice, black beans, and glutinous rice Selecting 50% of glutinous rice and grains from a variety of colors such as red beans, peas, hedge beans, black rice, pumpkin, etc. and mixing them 50% for each color to wash them thoroughly with water, glutinous rice, glutinous rice, black rice, peas, sorghum, etc. Choose from among the steps of soaking and soaking in mineral water for more than 6 hours, Yamun Black Soybean is boiled soybeans and red beans soaked in mineral water for more than 3 hours until it is 80% cooked in the water, and nuts are suitable for the prepared grains. Mixing step, mixing them with natural salt (jingan soy sauce), brown sugar, and cinnamon powder, mixing evenly, and let's cut the mixed ingredients into a steamer In the step of steaming mixed medicinal rice and laying rice, steamed medicinal rice is coated with sesame oil to have a coating when it is hot, and the step of adding one by one to a sterile stove container, the container is immediately cooled in rapid freezing and frozen. The step, is the glutinous rice and colored grain nuts mixed abbreviated rice of the instant container for food that has undergone the drying process while solidifying the abbreviated rice in a frozen container in a food dryer.

Korean Patent Publication No. 10-2004-0057234 (Grained grain medicinal rice and its manufacturing method) Korean Patent Publication No. 10-2009-0128090 (Natural unique colored fried rice for instant grain for food) Korean Patent Publication No. 10-2009-0128089 (Instant glutinous rice for food and colored grain nuts mixed short meal)

Traditionally, rice, grains, and nuts are the main ingredients, or rice, fried rice mixed with vegetables, vegetables, fruits, meat, and fish. These medicinal rice and fried rice have a uniform taste and are equivalent to a group meal menu, which is difficult to commercialize.

The present invention comprises the steps of steaming non-glutinous rice, steaming glutinous rice, secondary steaming by mixing non-glutinous rice and glutinous rice and subsidiary materials, and delicacy rice comprising a step of forming and packaging, and manufacturing thereof It is constructed in a way.

It is a delicacy rice that provides a special rice flavor with glutinous rice and non-glutinous rice as the main ingredients and a mixture of subsidiary materials, and is a delicacy rice that consumers can select and purchase in the HMR era.

1 is a manufacturing process diagram of the present invention.

The present invention relates to a delicacy rice using glutinous rice and non-glutinous rice as main ingredients and a method for manufacturing the same. More specifically, steamed rice and steamed glutinous rice, steamed rice and glutinous rice and subsidiary materials, followed by a second steaming step, and forming and packaging, a delicacy rice and a manufacturing method thereof It is about.

1) Steamed rice steaming step

After washing 2kg of non-glutinous rice (Icheon rice) with purified water, immerse it in purified water for 2-4 hours at room temperature of 15-25 ℃, and then drain it. Mix 2kg of immersed non-glutinous rice with 1.8kg of purified water, put it in a pressure cooker and steam for 6-15 minutes at 98 ~ 110 ℃ to make non-glutinous rice.

2) Steamed rice rice steaming stage

After washing 2kg of glutinous rice (Yeojusan) with purified water, immerse it in purified water for 2 ~ 4 hours at 15 ~ 25 ℃ and then drain it. Mix 2 kg of immersed glutinous rice with 1.8 kg of purified water, put it in a pressure cooker, and steam for 6-15 minutes at 98-110 ° C to make glutinous rice.

3) Second steaming by mixing non-glutinous rice and glutinous rice and ingredients

As a sub material, 200 g of yellow and red paprika were washed, and then dried and pulverized to obtain granular paprika. 100 g of carrots were washed, dried and crushed to obtain granular carrots. After washing 100 g of sweet pumpkin, it was dried and pulverized to obtain granular sweet pumpkin powder. After washing 100 g of jerky, it was dried and pulverized to obtain granular jerky. In addition, 10 g of mulberry leaves were washed, dried and crushed to obtain mulberry leaf powder. Mulberry leaf pickles and exterior pickets were purchased commercially and cut into 1 to 2 mm sizes.

As above, 2,000 parts by weight of non-glutinous rice and 2,000 parts by weight of glutinous rice and 90 to 110 parts by weight of granular paprika, 90 to 110 parts by weight of carrot, 90 to 110 parts by weight of sweet pumpkin powder, and 90 to 110 parts by weight of beef jerky 200 g and 40 g of salt are mixed, followed by secondary steaming at 98 to 105 ° C for 40 to 60 minutes.

4) Step of forming and packing

In the above, the second steamed non-glutinous rice, glutinous rice, and subsidiary materials are put in a mold, cooled, and then packaged to prepare delicacy rice of about 300 g in weight.

<Example 1-5>

After washing 2kg of non-glutinous rice (Icheon rice), immerse it at room temperature for 3 hours, and then drain it. Mix 2kg of immersed non-glutinous rice with 1.8kg of purified water, put it in a pressure cooker and steam for 10 minutes at 105 ℃ to make non-glutinous rice.

After washing 2kg of glutinous rice (Yeoju) with purified water, immerse it at room temperature for 3 hours, and then drain it. 2kg of immersed glutinous rice and 1.8kg of purified water are mixed as above, then put in a pressure cooker and steamed at 105 ℃ for 10 minutes to make glutinous rice in the form of weak rice.

As a subsidiary material, 100 g of granulated yellow and red paprika powder, 100 g of granulated carrot powder, 100 g of granulated sweet pumpkin powder, 100 g of granulated jerky powder, and 10 g of mulberry leaf powder are prepared in 1 to 2 mm sizes to prepare mulberry pickles and external pickles.

As above, 2,000 parts by weight of non-glutinous rice and 2,000 parts by weight of glutinous rice and 90 to 110 parts by weight of granular paprika, 90 to 110 parts by weight of carrot, 90 to 110 parts by weight of sweet pumpkin powder, and 90 to 110 parts by weight of beef jerky 200 g and 40 g of salt are mixed, followed by secondary steaming at 98 to 105 ° C for 40 to 60 minutes.

In the above, 2,000 parts by weight of steamed non-glutinous rice, 2,000 parts by weight of glutinous rice, and 100 parts by weight of each subsidiary material are put into a mold, cooled, and then packed. Prepare the delicacy rice as above.

Mixing ratio (unit: parts by weight) division Example 1 Example 2 Example 3 Example 4 Example 5 Control Glutinous rice 2,000 2,000 2,000 2,000 2,000 2,000 Glutinous rice 2,000 2,000 2,000 2,000 2,000 2,000 paprika 110 105 100 95 90 - carrot 90 95 100 105 110 - Sweet pumpkin powder 110 105 100 95 90 - Beef jerky 90 95 100 105 110 - water 200 200 200 200 200 - Salt 40 40 40 40 40 -

<Application Example 1>; Mulberry leaf pickles

Mulberry leaf pickles 1-5 parts by weight and mulberry leaf powder 1-5 parts by weight were added to the delicacy rice made with the mixing ratios of Examples 1 to 5 to prepare mulberry leaf pickles.

<Application Example 2>; External fried rice

To the delicacy rice made at the mixing ratio of Examples 1 to 5, 1 to 5 parts by weight of external achievement and 1 to 5 parts by weight of mulberry leaf powder were added to make external achibajibap.

<Sensory test 1>; Delicacy rice

The 5-point scale method (4.5 or more; excellent, 3.5 or more; excellent, 3.0) was performed by a well trained panel (3 male and female 20s, 30s, and 40s each) for delicacy rice made according to the mixing ratio as in Examples 1 to 5. Sensory test of texture, taste, odor, and palatability was performed. The results are shown in Table 2 below.

Sensory test of delicacy rice according to the mixing ratio division Example 1 Example 2 Example 3 Example 4 Example 5 Control Organization 4.2 4.3 4.4 4.5 4.5 3.5 flavor 4.1 4.2 4.3 4.4 4.6 3.4 smell 4.2 4.3 4.4 4.5 4.5 3.5 Preference 4.2 4.3 4.4 4.5 4.5 3.4

Examples 1 to 5, prepared by adding mulberry pickles and mulberry leaf powder to the delicacy rice made as in Examples 1 to 5, showed better texture, taste, smell, and preference than the control group.

<Sensory test 2>; Pickles

Five-point scale (4.5 or higher; excellent, 3.5 or higher) for a well-trained panel (3 men, 20s, 30s, 40s each) for the mulberry leaf pickles and external pickles made as in Application Examples 1 to 3 , 3.0 or higher; normal), a sensory test of texture, taste, smell, and preference was performed. The results are shown in Table 3 below.

Sensory test of mulberry leaf pickled rice and external pickled rice division Example 1 Example 2 Example 3 Example 4 Example 5 Control Organization 4.1 4.2 4.3 4.4 4.4 3.4 flavor 4.1 4.2 4.3 4.3 4.4 3.5 smell 4.2 4.1 4.3 4.4 4.4 3.5 Preference 4.1 4.2 4.3 4.4 4.4 3.5

Examples 1 to 5, which were made by putting the external agar on the delicacy rice made as in Examples 1 to 5, were found to have better texture, taste, smell, and preference than the control group. The delicacy rice of the present invention exhibited the following characteristics. 1) Even after thawing or reheating the delicacy rice, there is no change in taste. 2) The color soaked in the rice grains causes visual attention. 3) It shows that taste preferences differ according to age groups. 4) Mixing glutinous and non-glutinous rice in suitable proportions rather than glutinous rice or non-glutinous rice alone provides an appropriate texture as a delicacy rice.

It is a delicacy rice that provides a special rice flavor with glutinous rice and non-glutinous rice as the main ingredients and a mixture of subsidiary materials, and is a delicacy rice that consumers can select and purchase in the HMR era. Therefore, there is industrial availability.

Claims (3)

Glutinous rice and glutinous rice mixed with subsidiary materials, steamed and molded and packaged, glutinous rice and non-glutinous rice as main ingredients According to claim 1, 2,000 parts by weight of non-glutinous rice and 2,000 parts by weight of glutinous rice and 90-110 parts by weight of granular paprika, 90-110 parts by weight of carrot, 90-110 parts by weight of sweet pumpkin powder, 90-110 parts by weight of beef jerky In addition to the subsidiary materials, 200 parts by weight of water and 40 parts by weight of salt are mixed, and then steamed for 2 to 40 minutes at 98 to 105 ° C. Consisting of steaming rice and steaming glutinous rice, mixing steamed rice and glutinous rice and subsidiary materials for 2 to 40 minutes at 98 ~ 105 ℃, and forming and packaging. Method of manufacturing delicacy rice

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