KR20200087042A - Method of processing for brown rice - Google Patents

Abstract

A method of processing brown rice is provided. The present invention includes the steps of: pouring alcohol into brown rice, mixing additives, and heating; steaming the brown rice; and drying the steamed brown rice.

Description

METHOD OF PROCESSING FOR BROWN RICE}

The present invention relates to a processing method of brown rice, more specifically, the texture is soft, rice is convenient to cook, the taste and aroma and color are more varied than ordinary rice, and the storage method of brown rice with improved storage is improved. will be.

Rice (brown rice) consists of rice bran, rice bran, and starch layer (white rice portion), and the nutrients of rice are distributed at a ratio of 66% in the rice bran, 29% in the rice bran, and 5% in the starch layer.

Therefore, eating brown rice rather than white rice is beneficial to health, but brown rice has a rough texture and has the inconvenience of cooking for a long time.

In addition, most of the rice currently distributed has no merit to attract consumers' attention in terms of taste, aroma and color, and consumption continues to decrease due to the phenomenon of avoiding carbohydrates due to the increase in obesity. I am having a hard time.

Therefore, there is a need for a method of processing brown rice that is soft in texture, has convenient rice cooking, has a wide variety of tastes, aromas, and colors, and is capable of producing brown rice with improved storage properties.

The technical problem to be solved by the present invention is to pour the liquor into brown rice, mix and heat the additives, steam the brown rice, and then dry the steamed brown rice to produce brown rice, so that the texture is soft and convenient to cook. It is intended to provide a method for processing brown rice, which can produce brown rice with a variety of tastes, aromas, and colors, and improved shelf life compared to rice.

The technical problems of the present invention are not limited to the technical problems mentioned above, and other technical problems that are not mentioned will be clearly understood by those skilled in the art from the following description.

In order to solve the above-mentioned technical problems, the method for processing brown rice according to an embodiment of the present invention includes pouring a liquor into brown rice, mixing and heating an additive, steaming the brown rice, and drying the steamed brown rice. It includes.

According to the present invention as described above, after pouring the liquor into the brown rice and mixing and heating the additives, the brown rice is steamed, and then the brown rice is dried to produce brown rice. Compared, it has various flavors, aromas, and colors, and has the effect of producing brown rice with improved storage.

1 is a flow chart showing a schematic flow of a method for processing brown rice according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. Advantages and features of the present invention, and methods for achieving them will be clarified with reference to embodiments described below in detail together with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but may be implemented in various different forms, and only these embodiments make the publication of the present invention complete, and common knowledge in the art to which the present invention pertains It is provided to fully inform the person having the scope of the invention, and the present invention is only defined by the scope of the claims. The same reference numerals refer to the same components throughout the specification.

Unless otherwise defined, all terms (including technical and scientific terms) used in the present specification may be used as meanings commonly understood by those skilled in the art to which the present invention pertains. In addition, terms defined in the commonly used dictionary are not ideally or excessively interpreted unless specifically defined.

The terminology used herein is for describing the embodiments and is not intended to limit the present invention. In the present specification, the singular form also includes the plural form unless otherwise specified in the phrase. As used herein, “comprises” and/or “comprising” does not exclude the presence or addition of one or more other components other than the components mentioned.

Hereinafter, a method of processing brown rice according to an embodiment of the present invention will be described with reference to the drawings.

1, a schematic flow of a method for processing brown rice according to an embodiment of the present invention is shown.

First, it is possible to perform a step (S100) of pouring the liquor into brown rice and mixing and heating the additive.

After washing the brown rice dry or wet and dehydrating it, pour the liquor to the extent that the brown rice is submerged and mix the additives, and then heat the brown rice so that the useful ingredients, taste, flavor, color, etc. of the additives can be sufficiently absorbed. have.

The sake poured into the brown rice includes all kinds of sake such as brew, distilled liquor, and mixed liquor, including alcohol (ethanol).

By mixing various kinds of additives with liquor and heating to the brown rice, it is possible to produce brown rice having a variety of taste, aroma and color.

Additives mixed with sake in the brown rice include vinegar (fermented vinegar, synthetic vinegar, all kinds of vinegar, etc.), vegetables, fruits and mushrooms, medicinal herbs, teas, herbs, edible flowers, Contains powders or extracts prepared using cereals, livestock products, seafood, etc.

The types of alcohol and additives can be differentially applied according to the purpose of the finished brown rice (for cooking, brewing, confectionery, leaching tea, etc.).

In the step (S100) of pouring the liquor into the brown rice and mixing the additives, the heating temperature may be maintained at 60° C. or lower to prevent the rice grain from bursting or the shape of the brown rice broken.

Next, the step (S200) of steaming the brown rice may be performed.

In the step (S100) of pouring the liquor into the brown rice and mixing the additives, the brown rice after the heating process is separated from the liquor mixed with the additives, and then the texture of the brown rice is improved and the taste and flavor of the additives absorbed in the brown rice In order to completely color the brown rice, the brown rice can be steamed using a steamer, etc., and the degree of steaming is differentiated depending on the purpose of the finished brown rice (for cooking, brewing, confectionery, leaching, etc.) Can be applied.

Finally, a step (S300) of drying the steamed brown rice may be performed.

Depending on the purpose of the finished brown rice, the water content of the steamed brown rice may be differentially applied and dried.

In our own experiments, it was found that when the steamed brown rice was dried to about 10% water content, the rice taste was good and the quality was maintained for more than 6 months.

The steamed brown rice can be dried naturally at room temperature according to the purpose of the finished brown rice, dried in a short time using a grain dryer, or roasted and dried.

In the above embodiment, after pouring the liquor into the brown rice and mixing and heating the additive, the brown rice is steamed, and then the brown rice is dried to produce brown rice, so that the texture is soft and convenient to cook. It can be seen that it can produce brown rice with a variety of flavors and colors and improved shelf life.

Although the embodiments of the present invention have been described with reference to the accompanying drawings, those skilled in the art to which the present invention pertains may be implemented in other specific forms without changing the technical spirit or essential features of the present invention. You will understand. Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive.

Claims (14)

Pouring the liquor into brown rice and mixing the additives to heat;
Steaming the brown rice; And
Drying the steamed brown rice; Processing method of brown rice comprising a. According to claim 1,
In the step of pouring the liquor into the brown rice and mixing the additives, the brown rice is characterized by including all rice in the brown rice state such as non-glutinous rice, glutinous rice and barley rice, wheat rice, oat rice, millet rice, buckwheat rice, sorghum rice, millet rice, etc. , Brown rice processing method. According to claim 1,
In the step of pouring the liquor into the brown rice and mixing and heating the additives, the liquor is all kinds of liquor such as brew, distilled liquor, and mixed liquor, including alcohol (ethanol). According to claim 1,
In the step of pouring the liquor into the brown rice and mixing and heating the additives, the additives are vinegar (fermented vinegar, synthetic vinegar, other vinegar, etc.). According to claim 1,
In the step of pouring the sake into the brown rice and mixing and heating the additives, the additives are leafy vegetables such as lettuce, spinach, garlic, asparagus, bamboo shoots, and radish, carrot, turnip, burdock, sweet potato, hemp, lotus root, Powder manufactured using all kinds of vegetables such as root vegetables such as potatoes and ginger and fruits and vegetables such as cucumber, pumpkin, melon, red pepper, tomato, corn, bell pepper, paprika, eggplant, pea, and kidney bean A method of processing brown rice, characterized in that it is an inna extract. According to claim 1,
In the step of pouring the liquor into the brown rice and mixing and heating the additives, the additives are causal fruits such as apples, pears, loquats, and quince, and quasi-fruits such as citron, grapefruit, orange, persimmon, and citrus fruits ( Fruits such as 仁果類, plum, peach, cherry, apricot, date palm, strawberry, grape, cherry, gooseberry, blueberry, bilberry, red waterberry, raspberry, blackberry類), processing of brown rice, characterized in that it is a powder or extract made using all kinds of fruits such as ginkgo, pasta, pine nuts, almonds, hazelnuts, walnuts, chestnuts, nuts, and nuts such as coconut. Way. According to claim 1,
In the step of pouring the liquor into the brown rice and mixing the additives, the additives include pine mushrooms, shiitake mushrooms, oyster mushrooms, enoki mushrooms, oyster mushrooms, mushrooms, mushrooms, squirrel mushrooms, yellow beetroot mushrooms, cordyceps mushrooms, wood ear mushrooms, manor Powder manufactured using all kinds of mushrooms such as mushrooms, oyster mushrooms, fresh mushrooms, oyster mushrooms, chestnut mushrooms, pine nut mushrooms, mulberry mushrooms, hazel mushrooms, baby mushrooms, fan mushrooms, wrinkled mushrooms, duck mushrooms, yellow mandarin mushrooms, morel mushrooms A method of processing brown rice, characterized in that it is an inna extract. According to claim 1,
In the step of pouring the liquor into the brown rice and mixing the additives, the additives are bark and bulbs such as cinnamon, baekpi, sesame seeds, wormworm, ogapi, hwangbaek, mokdanpi, phalanx, baekseonpi, dermis, and bulbs, seokgok, and scent , Gyeyang, sirloin, yukjongyong, rattan, dynamite, joiner, aloe, etc., rattan and turmeric, hair, corydalis, strong, hyangbuja, okjuk, goryanggang, hyeonsamneung, wujeol, rhubarb, hwangnyeon, jimo, hair root, yellow jung, creation Roots such as, Banha, Wild Medicine, Cheongung, Baeknyeong, Ginger, Cheonnamseong, Baekchul, Seokchangpo, Cheonma, Lilies, Horseback riding, Taxa, Achul, and rhizomes such as bile, loquat, larvae, side lobe, upper lobe, and lobule And leaves of Gye Gwanhwa, Gold Eunhwa, Sunbokhwa, Kwandonghwa, Milmonghwa, Shinyi, Bokhwa, Fenghonghwa, Wonhwa, Chrysanthemum, Hagocho, Clove, Clove, Safflower, and Sulfur, and Kwakyang, Hyunggae, Yinyanggwak, Ephedra, Minha, Injinho Fruits such as petals and presbytery, frankincense, songhyang, mythic, patriarchal, mythical, myrrh, sab, ah, ada, etc., and yangdam, ungdam, sujeongmyeong, antler, haesangshin, islet, manchung, golgol, glue, Seeds such as musk, nutritious, half-haired, Seogak, Yongyeonhyang, Baekgangjam, tortoiseshell, wuhuang, and roots, gosam, pageukcheon, gukgeuneun, shiho, hyeonsam, gilkyung, dansam, hongdae, donggwi, wushui, hwanggi, turmeric, wonji, ginseng , Jageun, Mokhyang, resources, red rice, white rice, Jeonho, Jiyu, Count, Jihwang, Jingyo, Sandongeun, windproof, astronomical dong, Western ginseng, Baekbu, Choodu, Sokdan, Baekji, Hasuo, Ojak, Samchil, Red ginseng, Tangsam, Seshin, Golden, McMundong, Gwangbangi, Gentians, etc., and Gaza, Baekji-ryu, Daeguppi, Gukru, Bokbunja, Jujube, Snake, Sage, Maduru, Goji, Casualty, Mangyeong, Gumpi, Sansa, Malt, Mochi, Cornus , Omija, Baekdu-gu, Sanchija, Osuyu, octagonal fennel, seoknyeonja, yonganyuk, pibal, tense, allies, hocho, itinerary, Ikjiin, flower, yeonja, jajaja, fennel, omae, changja, loyalty Tributaries and other species, and chagaja, castor, castor, mustard, pastor, betel nut, gumsil, encyclopedia, sanjoin, cowherd, baekpyeondu, songjain, Animals such as Casper, Bogolji, Flaxseed, Damdusi, Barn, Nutmeg, Daphne, Padu, Ui-in, Doin, Tosaja, Cha-e-ja, Dong-ja, Passer-in, Cheongja-ja, Majain, Fenugreek, Homaja, etc. It is a powder or extract produced using all kinds of medicines such as minerals such as keel, large magnet, talc, superiority, manganese, gypsum, red stone, alum, and silver plants such as thunderbolt, bokryong, cordyceps, jeoryeong, haeincho, etc. Characterized by a method of processing brown rice. According to claim 1,
In the step of pouring the liquor into the brown rice and mixing the additives, the additives are gyeongjajacha, gojijacha, tangerine tea, jujube tea, perilla tea, plum tea, quince tea, chestnut tea, barley tea, hawthorn tea, apricot tea, annual tea , Audi Tea, Omija Tea, Corn Tea, Citron Tea, Yulmu Tea, Ginkgo Tea, Grape Tea, Brown Rice Tea, Walnut Tea, Fennel Tea, Fruit Fruits and Persimmon Leaves Tea, Chrysanthemum Tea, Green Tea, Duchung Tea, Loquat Tea, Sambaekcho Tea, Pine Needle Tea , Leaf teas such as mugwort tea, oga tea, oleum tea, indong tea, azalea tea, cinnamon tea, and Angelica tea, bellflower tea, donggulle tea, horse mackerel, mackmundong tea, ginger tea, ginseng tea, root tea such as ginseng tea, licorice tea, cinnamon Tea, elm tea, elm tea, shell tea, kelp tea, dandelion tea, seokgok tea, youngji tea, yin and yang tea, shiitake mushroom tea, arrow tea, etc. A method for processing brown rice, characterized in that it is a powder or an extract produced using tea of all kinds, such as tea, coffee, and cacao. According to claim 1,
In the step of pouring the liquor into the brown rice and mixing the additives, the additives are lavender, lemon balm, rosemary, marjoram, mint, peppermint, spearmint, bergamot, borage, savory, sage, sweet basil, angelica, oregano , Chamomile, coriander, cornflower, tarragon, thyme, port marigold, fennel, hyssop, cinnamon, rose, jasmine, hibiscus, lemongrass, rose hip, etc. , Brown rice processing method. According to claim 1,
In the step of pouring the liquor into the brown rice and mixing the additives, the additives are chrysanthemum, plum, acacia, camellia, apricot, peach, begonia, pansy, rose, rhododendron, rapeseed, geranium, mallow, horseradish flowers Brown rice, characterized in that it is a powder or extract made using all kinds of edible flowers, such as coltsfoot, marigold, buckwheat, gold tree, silver tree, brier, chamomile, lotus, hibiscus, hyssop, lotus, forget-me-not, violet Processing method. According to claim 1,
In the step of pouring the sake into the brown rice and mixing the additives, the additives are rice, barley, wheat, rye, buckwheat, corn, sorghum, oats, crude, blood, ulmu, millet, soybeans, red beans, sesame seeds, green beans, A method of processing brown rice, characterized in that it is a powder or an extract produced using all kinds of grains such as peanuts. According to claim 1,
In the step of pouring the liquor into the brown rice and mixing the additives, the additives use all kinds of seafood such as milk, eggs, meat, and seaweed, seaweed, kelp, fish, mollusks, crustaceans, shellfish, etc. A method for processing brown rice, characterized in that it is a powder or extract prepared. According to claim 1,
In the step of pouring the liquor into the brown rice and mixing and heating the additive, it is characterized in that the heating is performed at 60° C. or less.

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