KR20200084196A - Preparation Method of Nurungji by Fruit Juice and Herbal Medicine Extract - Google Patents

Abstract

The present invention relates to a method for preparing well-being scorched rice that is tasty, is easily digested, and retains traditional flavors. According to the present invention, fruit juice and an herbal medicine extract are added during scorched rice cooking. Accordingly, the subtle aroma and taste of the fruit and an intrinsic ingredient and a functional effect of a herbal medicine are maximized, palatability is provided, the savory aroma and taste unique to scorched rice are blended to increase the aroma and taste of scorched rice, and people of all ages can eat the scorched rice with various tastes and aromas selectively and with their preferences satisfied.

Description

Preparation method of Nurungji using fruit juice and herbal extracts{Preparation Method of Nurungji by Fruit Juice and Herbal Medicine Extract}

The present invention relates to a method for producing well-being nurungji, which is easier to digest and tastes while utilizing the traditional texture, and is made of nurungji by adding natural fruit juice and healthy herbal extracts when cooked. It combines palatability while maximizing the subtle scent and taste that follows, as well as the unique ingredients of herbal medicines and various functional effects that are good for the body, and further enhances the taste and scent of nurungji by combining the unique flavor and taste of nurungji. The present invention relates to a method for producing nurungji using fruit juice and herbal extracts so that not only the elderly but also children can eat well-being nurungji with various tastes and aromas according to preference.

In general, nurungji is a by-product produced during the process of cooking rice.It is produced by carbonization of rice in the portion that comes into contact with the pot when water is reduced when the rice is finished. , It is one of the traditional foods that have been used as nurungji rice by pouring water into the nurungji after meals, and boiled the water to make it sung.

However, since the production of nurungji greatly reduces the yield of rice, in order to prevent the generation of nurungji, rice is cooked using an electric rice cooker, aluminum rice cooker, high pressure cooker, etc. Because it does not occur, it is not possible to drink traditional pressed rice or soybeans.

For this reason, nurungji is manufactured as a nurungji or nurungji processed product in a separate nurungji manufacturing plant, and the separately manufactured nurungji or nurungji processed product is increasing in demand as a snack for men and women or as a dessert after a meal. At the same time, the development of functional nurungji in which nutrients and various flavors are added to nurungji itself has been actively underway.

Korean Patent Publication No. 10-2007-0093194 discloses Nurungji, which contains Goro-soe sap, which contains the ingredients of Gore-soe sap, which is known to be effective against arthritis, neuralgia, and gastrointestinal diseases, while maintaining the unique taste and crispy texture of Nurung-ji. It is maintained, and it is disclosed that the sugar contained in the blast furnace sap itself prevents the use of sweeteners or reduces the amount of use.

In addition, Korean Registered Patent No. 10-1034891 relates to a functional nurungji production method and a nurungji prepared thereby, a first step called after washing a mixture of white rice, glutinous rice and brown rice; A second step of cutting the red ginseng soaked in water by removing the head and preparing the red ginseng rice by cooking with the mixture; In the state of spreading the red ginseng rice on a conventional nurungji production machine, sprinkle the wire powder evenly, spray the water called red ginseng, and then spread the red ginseng rice on the wire, then bake both sides of the red ginseng rice to prepare the nurungji Step and; It is disclosed that it is characterized in that it consists of; a fourth step of sealing and packaging by cutting and drying the nurungji to a certain size.

The method of manufacturing Nurungji for Soongchun for Korean Patent Publication No. 1999-0081034 is hydrated, washed with water, washed and then cooked, and then thinned to a thickness of 15-2 times the size of rice grains, and then used to produce quality characteristics of Nurungji. Adjust the heating temperature and heating time according to the heat decomposition and browning reaction of the rice grains to dry and stir-fry to prepare the nurungji, put it in the proper amount of water and boil it for 7 to 10 minutes, then you can cool the traditional savory pressed rice and soybean paste. It was made to provide nurungji food.

However, until now, in the process of manufacturing, in order to increase the preference and preference of consumers, artificial sweeteners are added to produce a method for producing nurungji so that it tastes good. In the process of manufacturing Nurungji, Nurungji, which has added natural ingredients that can increase sweetness while reducing the use of artificial sweeteners, is being developed, but the development is still incomplete.

As described above, the prior art is intended to provide an instant nurungji food product that maintains a consistent taste of pressed rice and soongpung by producing food with a certain quality.

Korean Patent Publication No. 10-2007-0093194 (Public, 20070918) Korean Registered Patent No. 10-1034891 (Registration, 20110506) Korean Patent Publication No. 1999-0081034 (Public, 1999 11 15)

The present invention was devised in consideration of the above-mentioned points, and it is an object to provide nurungji which can be easily enjoyed by making simple cooking and nurtured by simple cooking even if not cooked by direct fire, and can be mass-produced industrially. .

In addition, the present invention maintains the efficacy of the herbal medicine used as a natural fruit flavor and aphrodisiac in order to add a functional component that has strengthened nutrients that are conventionally lacking in nurungji, so ingesting nurungji alone, as well as essential amino acids, various nutritional ingredients The purpose is to provide a nurungji for sufficient intake.

When explaining in detail the manufacturing method of the nurungji containing the fruit juice and herbal extracts of the present invention for achieving the above object is as follows.

The manufacturing method of nurungji according to the present invention includes natural fruits (purple-based aronia, grapes, red-based strawberries, apples, watermelons, tomatoes, pomegranates, and other peaches, tangerines, pears, etc.) and health food supplied from the outside. Washing process for washing Chinese medicine (licorice, Angelica, Ginseng, Cinnamon, Agapi, Jujube, Omiji, Goji, Angelica, Hwanggui ginseng, 칡, etc.),

The process of pulverizing with a grinder so that the pieces are broken after receiving the washed fruits and herbal medicines,

After adding the crushed fruit to the juice container, extract the fresh fruit juice by pressing, or put the crushed fruit or herbal medicine in a steamer and heat it for a long time to heat the fruit by the hot water extraction method or steam extraction method using steam. The process of producing herbal extracts,

After washing the white rice into the cooker, and mixing the water and the extracted fruit juice or herbal medicine extract in a ratio of 7: 3% by weight, and then heated to produce rice,

It characterized in that it comprises a step of forming the cooked rice using the nurungji manufacturing machine.

In addition, the present invention is characterized in that the fruit juice and the herbal medicine extract are mixed in a ratio of 6:2:2 by weight of water to be added to the dishwasher.

In the present invention having the above characteristics, since the fruit juice is mixed with water to form a nurungji when preparing rice, the health of blood vessels is maintained through the discharge of waste products in the body as well as the subtle aroma and taste according to the characteristics of the fruit. It has the effect of improving immune function, restoring fatigue and smoothing bowel movements with rich dietary fiber, and also preventing cell damage and aging by removing free radicals.

Since Nurungji according to the present invention contains herbal extracts in Nurungji, it is effective in maintaining a healthy state because it is a full-bodied and balanced balance of yin and yang.

In addition, nurungji according to the present invention can prevent adult diseases such as hypertension, cerebral infarction, and arteriosclerosis by ingestion, and promote long-term action to promote energy consumption, such as sugar, and decrease glucose and triglycerides to reduce glucose, thereby preventing diabetes. Contribute greatly. In addition, it promotes the brain's metabolic function, enhances the ability of students to improve their concentration and improves memory, and has the effect of promoting youth growth and development.

1 is a flow chart showing a method of manufacturing nurungji according to the present invention.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those skilled in the art to which the present invention pertains can easily practice. However, the present invention can be implemented in many different forms and is not limited to the embodiments described herein.

When explaining the main configuration of the method for producing nurungji according to the present invention, when cooking rice with white rice, the fruit juice or herbal medicine extract is mixed and cooked in water, and then the nurungji is molded using the cooked rice using the nurungji maker.

This will be described in detail with reference to the flowchart of FIG. 1.

[Nurungji manufacturing process]

1) Preparation process

Natural fruits (purple aronia, grapes, red apples, pomegranate, and other pears) and herbal medicines (licorice, Angelica, ginseng, cinnamon, cucumber, jujube, miji, wolfberry, Angelica, yellowtail) Ginseng, 칡, etc.) undergo a washing process to remove foreign substances.

At this time, for the fruit or herbal medicine, first, the fruit is selected as a natural seasonal fruit, and the herbal medicine is also selected and washed with healthy substances without foreign substances.

2) Grinding process

Washed fruits choose seasonal foods suitable for the season. In other words, spring fruits, strawberries, peaches, etc., summer fruits, watermelons, tomatoes, etc., autumn fruits, apples, grapes, etc., winter fruits, tangerines, pomegranates, etc. do.

Herbal medicine is selected as licorice, Angelica, Ginseng, Cinnamon, Ogapi, Jujube, Omiji, Goji, Angelica, Hwanggui Ginseng, 칡, etc., which are used as medicinal herbs.

3) Extraction process

After the crushed fruit is put into a juice container, it is compressed with a squeezer to extract raw fruit juice with a natural flavor.

In another embodiment, the method used to extract the crushed fruit or herbal medicine is by adding water into the steamer containing the crushed fruit or herbal medicine and heating the water to boil it, or by supplying hot steam to the steamer. There is a steam extraction method to liquefy the vapor containing the active ingredients of fruits and herbal medicines.

In the present invention, the hot water extraction method is to produce a fruit juice and an herbal extract as the heating plate is formed at the bottom of the water heater to be heated to a high temperature of about 100°C or higher while the water heater is maintained at high pressure.

That is, in general, a steaming machine for various herbal medicines or health foods is a system in which a metal pot coupled to the upper part of a hearth made of a rectangular casing is heated by a burner mounted inside the hearth, and the medicine injected into the pot is defrosted for a long time. It is made. As described above, the method of extracting hot water in order to produce juice can be any method.

In addition, the steam extraction method is to produce fruit juice and herbal extracts by liquefying fruits and herbal medicines by heating with steam at a temperature higher than 150℃.

4) Cooking process

The white rice is washed and dehydrated, and then added to the cooker along with a certain amount of water. The extracted fruit juice or herbal medicine extract is mixed with water and cooked.

At this time, water and the extracted fruit juice or herbal medicine extract are mixed at a ratio of 7:3% by weight, respectively, and heated to prepare rice.

Therefore, rice mixed with fruit juice and rice mixed with herbal extracts are manufactured.

At this time, the above cooking process used a general cooking machine, but a cooking machine with a capacity of 200 to 300 kg per hour was used. In the cooker, fruit juice and herbal medicine extract mixed with white rice boil and increase with water to become godubap, a raw material for nurungji.

And the weight ratio of the fruit juice or herbal medicine extract mixed with water in the white rice is mixed in the ratio of 3% by weight of fruit juice or herbal medicine extract in 7% by weight of water. In the cooking process, the steaming temperature boils at 100℃ when using a normal cooking machine, and increases at 120℃ when using a pressure cooking machine.

In addition, when the fruit juice and herbal medicine extracts mixed with white rice are increased in the cooker, absorption proceeds into the rice at high temperature (98~120℃), and the water-soluble sugars and free amino acids in the rice grains begin to melt during the steaming process. If you continue to increase, the rice grains become luxurious.

In addition, another embodiment of the present invention may be used to mix godubap by mixing at a ratio of 6:2:2 by weight of fruit juice and herbal medicine extract in water added to the cooking machine.

This made it possible to cook rice that had both fruit flavor and nutritional style.

When cooking the above, if the fruit juice or herbal medicine extract is more than 3% by weight in 7% by weight of water, it is not suitable because it may lose the taste of Nurungji, and if the fruit juice and herbal medicine extract is less than 3% by weight, the taste of fruit flavor Since it disappears or there is a problem of poor nutrition and health food contained in the herbal ingredients, it is preferable to mix with 7% by weight of water and 3% by weight of fruit juice or herbal extracts.

5) Nurungji manufacturing process

The cooked rice is transferred to the nurungji maker to separate the rice grains by cutting the rice grains so that they do not clump. At this time, if the rice grains are too lumped, water is applied to the rice grains to be easily separated. Since the steamed rice grains are hot and contain steam, they are removed and cooled.

The cooled rice grains are laid in a 2-5mm thickness in a nurungji making machine, and then a white rice nurungji is prepared. When the thickness of the rice is 2 mm or less, the thickness of the nurungji is excessively thin, and the quality characteristics are deteriorated and there is a fear of dehydration due to high heat. When the thickness is 5 mm or more, there is a problem that the rice grain inside may not turn into a nurungji. When spreading to a thickness of 5mm or more, the roller is pressed to fit the thickness of 5mm or less so that it can be made of nurungji without deforming the rice grain. When making nurungji, the preferred thickness to spread the rice grain is 3mm.

The nurungji maker used for the production of nurungji using fruit juice and herbal extracts uses a double-sided heating nurungji maker or a one-sided heating nurungji maker that is heated on both sides, which is generally known, and when unfolding rice grains into a nurungji maker, flatten it with a roller, Use rice or fluid to keep the rice grains from sticking to nurungji. In addition, to prevent stickiness of the unfolded rice grains, nurungji can be prepared after exposure to hot air for 3 to 5 minutes.

When the nurungji is manufactured using the nurungji maker, the heating temperature is 2 to 10 minutes by heating a metal plate with flat rice grains at a temperature of 120 to 180°C for 2 to 10 minutes.

When manufacturing nurungji as described above, oligosaccharides made while white rice is pressed against a metal plate combine with amino acids to create a savory rice scent. In addition, while the water-soluble sugar and free amino acid are eluted to the outside of the rice grain during the steaming process, the oligosaccharide made while the rice grain is pressed against the heat combines with the amino acid to produce a savory rice scent. By making nurungji using abundant white rice, it is possible to save and improve the flavor of natural fruits and herbs according to the health foods, as well as to produce nutrient-rich nurungji.

As described above, the detailed description of the present invention has been made by an embodiment referring to the accompanying drawings, but the above-described embodiment is only described as a preferred example of the present invention, and the present invention is limited to the above-described embodiment only. It should not be understood as. Therefore, a person having ordinary knowledge in the technical field to which the present invention pertains may easily implement other forms of the present invention within the same scope as the above embodiment by simply explaining the embodiments of the present invention, or the present invention. It will be possible to implement the invention in an even domain.

Claims (2)

Natural fruits (purple aronia, grapes, red strawberries, apples, watermelons, tomatoes, pomegranates, and other peaches, tangerines, pears, etc.) supplied from outside and herbal medicines (licorice, Angelica, ginseng, cinnamon) , A cleaning process for washing augapi, jujube, omiji, wolfberry, Angelica, hwanggwi ginseng, 칡, etc.),
The process of pulverizing with a grinder so that the washed fruits and medicinal herbs are supplied to pieces,
After adding the crushed fruit to the juice container, extract the fresh fruit juice by pressing, or put the crushed fruit or herbal medicine in a steamer and heat it for a long time to heat it for a long time to extract the fruit juice by steam extraction or steam extraction using steam. The process of producing herbal extracts,
After washing the white rice into the cooker, water and the extracted fruit juice or herbal extracts are mixed and added at a ratio of 7:3 by weight, and then heated to produce rice,
Method for producing nurungji using fruit juice and herbal extracts, characterized in that the prepared rice comprises a process of forming nurungji using a nurungji maker. According to claim 1,
A method of producing nurungji using fruit juice and herbal extracts, characterized in that the fruit juice and herbal extracts are mixed in a weight ratio of 6:2:2, respectively, in the water introduced into the cooking machine.

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