KR20210002862A - How to make Nurungji dongguli cake - Google Patents

Abstract

The present invention relates to a method for preparing scorched rice snack containing sealwort and, more specifically, to a method for preparing scorched rice snack containing sealwort, in which, when cooking rice with grains such as rice or barley to prepare scorched rice, a small amount of powdered sealwort (herbal name: Polydonati rhizoma) is added to cook rice so that medicinal ingredients and taste of sealwort are fully adsorbed into the rice, and then, a roasting process is performed to prepare scorched rice, and thus, human health is promoted by the efficacy and scent of the sealwort, the taste and flavor of the scorched rice are allowed to last for a long time, and the scorched rice snack does not easily spoil. To this end, in adding sealwort to scorched rice prepared by: a rice cooking process of washing rice several times, adding 110 to 130 parts by weight of water to 100 parts by weight of the washed rice to cook the rice, and heating the same to cook the rice; a roasting process of roasting grains of rice prepared through the rice cooking process by using a roasting device to form scorched rice; and a drying process of putting the scorched rice prepared in the roasting process into a drying device and drying the same to have a moisture content of 3 to 10% or less, the added amount of sealwort is 0.5-5 parts by weight of powdered sealwort with respect to 100 parts by weight of rice, and the sealwort is added to the rice cooking process of heating the sealwort to cook the rice, and thus, the scorched rice snack is prepared.

Description

How to make Nurungji dongguli cake}

The present invention relates to a method of manufacturing a rice cracker, and more specifically, a small amount of powdery rice or barley when cooking rice or grains such as barley in order to prepare a rice or barley. The rice is cooked so that the medicinal ingredients and taste of Donggulle are sufficiently permeated into the rice grains, and then the roasting process is carried out to produce nurungji, thereby enhancing the health of the human body by the efficacy and aroma of Donggulle, and the taste and aroma of the nurungji can last for a long time It is related to the manufacturing method of the roasted rice cake, which does not cause spoilage easily.

In general, nurungji is also called Kamachi or Nuleunbap as one of the most sought after snacks when there weren't that many snacks, bread, or other snacks like today. When cooking rice in a conventional rice cooker, rice, barley, and beans placed on the bottom of the rice cooker are usually pressed onto the bottom of the rice cooker, and depending on the type, they are called rice nurungji, boronurungji, and bean nurungji.

In particular, nurungji in the days when snacks were scarce was tasty and savory, and everyone liked it because it was hungry when eaten, and at homes with many children, when cooking rice as a snack, they deliberately pressed the rice to scratch a lot of nurungji. However, these days, there are many snacks, bread, and other snacks, and there are many cases of using an electric rice cooker or a pressure cooker instead of using a conventional rice cooker to cook rice.

However, in recent years, there are various confectionery that mimic nurungji by reminiscent of the memories of nurungji, and other foods such as fried nurungji fried with cooking oil by drying nurungji, and nurungji porridge which are simply heated and eaten with instant food are on the market. The number of restaurants specializing in food as the main menu is rapidly increasing.

As the demand for nurungji increases in this way, the number of companies that specialize in nurungji is increasing, and in recent years, it is a situation that imports in large quantities from China for economic reasons, and the mass production method of such nurungji is performed as follows.

That is, FIG. 1A is a flow chart of a conventional nurungji manufacturing process, and FIG. 1B is a process chart using a general nurungji manufacturing apparatus. First, rice (or it depends on the type of nurungji to be made, and grains such as barley belong to this) are washed several times. Then, the rice is first made by proceeding the rice cooking process (1) in which rice is cooked by adding and heating 110 to 130 parts by weight of water based on 100 parts by weight of rice.

The lower plate heater 11 of the baking device 10 consisting of the upper and lower plate heaters 12 and 11 in which the heater 13 is built-in the rice grains made through the rice making process (1) as shown in (a) of FIG. ) To a constant thickness as in (b) of 1b, and then heating the heater 13 by compressing the upper plate heater 12 to the lower plate heater 11 as in (c) of 1b, .Perform a baking process (2) in which high-temperature heat is transferred to the rice grains flowing between the lower plate heaters (12) and (11) and baked regularly.

At this time, when the baking process (2) is performed, the rice grains flowing between the upper and lower plate heaters 12 and 11 are baked and have a bonding force with each other, thereby having a certain size as large as the width of the upper and lower plate heaters 12 and 11. You can get the nurungji.

Here, the temperature of the upper and lower plate heaters 12 and 11 of the grilling device 10 can make the most delicious burnt when proceeding for 3 to 5 minutes at 200 to 250°C, and if it is out of the above conditions, it may not be properly baked or It is most preferable to perform the roasting process under the above conditions as the rice grains are excessively bent and the taste of the burnt-ji is deteriorated.

When the baking process (2) is completed, the upper and lower plate heaters 12 and 11 are separated from each other to collect the burnt paper from the baking device 10 for which the baking process 2 is completed. By performing the drying process (3) drying to less than 10%, the manufacturing process of nurungji is completed.

Nurungji produced in large quantities through the above-described manufacturing process goes through a long-term distribution process, but it is simply made of grains such as rice or barley, so when the shelf life of about 10-20 days elapses, the unique aroma and savory taste of nurungji This naturally disappears and loses the value of the product, making it impossible to manufacture confectionery, fried food, instant food, etc., and this burnt paper is discarded or used as feed for livestock, resulting in economic loss.

In order to solve the conventional problem as described above, the present invention provides a savory taste and the most similar to the flavor of nurungji when cooking rice in various processes for producing nurungji. By adding a small amount of rice to make rice so that the medicinal ingredients and taste of Donggulle penetrate into the grains of rice, the aroma and taste of Nurungji are maintained continuously even during long-term distribution, as well as the health of the eaters by the efficacy of Donggulle. The technical task is to make it possible to improve and prevent spoilage from easily occurring even after a long shelf life due to the antibacterial action of Donggulle.

The method of manufacturing a rice cracker according to the present invention includes a rice cooking process in which rice is cooked by washing rice several times, adding and heating 110 to 130 parts by weight of water to 100 parts by weight of the washed rice and 100 parts by weight of the rice. Nurungji produced by a baking process in which rice grains made through the rice cooking process are baked through a grilling device to form nurungji, and a drying process in which the nurungji produced in the baking process is put into a drying device and dried to a moisture level of 3-10% or less. In the addition of Donggulle to, the addition amount of the Donggulle is 05 to 5 parts by weight of powdered Donggulle with respect to 100 parts by weight of rice, characterized in that it is prepared by adding it to the rice making process in which the rice is cooked by heating the Donggulle. .

As described above, the present invention has a savory taste in the rice making process among various processes for producing nurungji, and the medicinal effect of dononggulle to rice grains when rice is cooked by adding a small amount of Donggulle that is most similar to the smell of nurungji. After allowing the ingredients and taste to soak in enough, the taste and aroma of Donggulle continue to persist even during long-term distribution even if an extremely small amount of Donggulle is added by making Nurungji using this rice grain. It has the effect of being maintained, and the health of the edible can be improved by the efficacy of Donggulle, and also, due to the antibacterial action of Donggulle, even after a long shelf life, spoilage does not occur easily.

1A is a flow chart of a conventional nurungji manufacturing process.
Figure 1b is a manufacturing process diagram using a general nurungji manufacturing apparatus.
Figure 2 is a flow chart of the manufacturing process of the manufacturing method of Nurungji Donggulle confectionery according to the present invention.

In general, Dunggulle (herbal medicine name: Hwangjeong (黃精)) grows in mountains and fields, and the thick fleshy rhizome is split sideways, and the stem has 6 rhomboid angles, and the ends are drooping. The height is 30-60 cm. The leaves are displaced and spread to one side. It is 5~10cm long, 2~5cm butterfly, long oval and no petiole. From June to July, 1 to 2 greenish white flowers of 15 to 20 mm long hang on the axils of leaves, and the florets merge with each other at the bottom. There are 6 stamens, attached to the upper part of the barrel, and there are small projections on the operating table. The anther is 4mm long, almost the same as the length of the stamen. Fruits are berry, round, and ripen black in September-October.

In spring, young leaves and rhizomes are edible, and the gastric oil of the herbal medicine is the dried rhizomes, and in oriental medicine, the rhizomes are alternately used for treatment of diabetes, heart failure, etc. It is distributed in Korea, Japan, and China. (Excerpted from Doosan World Encyclopedia,'Donggulle')

In addition, Donggule is used in oriental medicine and in the private sector as a medicinal material for pneumonia, nutrition, diabetes, name, and customs. The root of the lump in the ground is called Hwangjeong, and it is used as a nutrient laxative and nutrient tonic, and its taste is sweet and savory. ) For the weak after illness, rheumatism, gout, and diabetes. The roots and stems of Donggulae are also known as tonic and gangjeong drugs, which have been famous since ancient times.

In Donguibogam, Hwangjeong is a herbal medicine that has received the sun's essence, so when eaten, it is a medicine that helps protect the body and muscles, strengthens muscles and bones, clears the mind, supplements the liver and gods, helps energy and makes planting easier. It becomes lighter, gives energy, and has a long life.” It is reported that antibacterial activity is recognized in pharmacological experiments, and that it is effective if it is applied to tuberculosis and applied to athlete's foot.

The melasma of this medicine is plain and persimmon in oriental medicine, and the eargyeong consists of stomach, lungs, and nerves, so it is effective in nutrition, lubrication, jigal (止渴) and saengjin (生津). It is taken as a bath, pill, or powder for weak constitution, alternating (煩渴), diabetes, angina, etc. Originally in China, the extract of this herbal medicine works effectively against hyperglycemia and lowers blood sugar, so it is used as an antidiabetic agent, and its active ingredient is being separated by domestic research. (Internet search engine dreamwizcom Excerpted from the search term'Dungule')

As described above, the present invention is used as a medicinal material for pneumonia, nutrient fortress, diabetes, name, custom, etc., and by adding the sweet and savory Donggulle in powder form during the manufacture of nurungji, the health of the human body is improved by the efficacy and fragrance of Donggulle. It promotes, and allows the taste and aroma of nurungji to last for a long period of time, and prevents spoilage from easily occurring due to the antibacterial action of Donggulle.

Hereinafter, a manufacturing process of the method for manufacturing a nurungji donggulle confectionery according to the present invention will be described in detail with reference to FIG. 2.

Figure 2 is a flow chart of the manufacturing process of the method for manufacturing a nurungji donggulle confectionery according to the present invention, after washing rice (or depending on the type of nurungji to be made, and grains such as barley) several times, and then 100 parts by weight of rice, To 100 parts by weight of the rice, 110 to 130 parts by weight of water, and 05 to 5 parts by weight of powdered Donggulae were added and mixed with respect to 100 parts by weight of rice, and the powdered Donggulae was dissolved in water, and then heated to make rice. Make rice first by proceeding with the cooked rice cooking process (1).

Here, if less than 05 parts by weight of powdered Donggulle is added, as well as its medicinal efficacy, the savory taste and aroma cannot be sufficiently sustained, and when 5 parts by weight or more of powdered Donggulle is added, the drug efficacy and taste It is preferable to put it in the range of 05 to 5 parts by weight because the aroma appears strong, and the unique taste of nurungji may be lost, as well as the manufacturing price may increase and thus competitiveness may decrease.

In addition, as a substitute for rice, barley, soybean, glutinous rice, crude, corn, and wheat may be used selectively, or a mixture of these may be used.

During the rice-making process (1), the powdered donongulle dissolved in water is made into a boiling water in the boiling water, and the water in which the steamed water is absorbed is absorbed by rice. The medicinal ingredients and taste of are fully absorbed.

A roasting device consisting of upper and lower plate heaters 12 and 11 in which a heater 13 is installed, as shown in (a) of FIG. 1B, to absorb the water in which the bowl made through the rice cooking process (1) is absorbed. After distributing it to the lower plate heater 11 of (10) at a constant thickness as in (b) of 1b, the upper plate heater 12 is compressed to the lower plate heater 11 as in (c) of 1b, and the heater 13 ) Is heated, high-temperature heat is transferred to the rice grains flowing between the upper and lower plate heaters 12 and 11 to perform a baking process (2) in which it is constantly baked.

At this time, when the baking process (2) is performed, the rice grains flowing between the upper and lower plate heaters 12 and 11 are baked and have a bonding force with each other, thereby having a certain size as large as the width of the upper and lower plate heaters 12 and 11. You can get the nurungji.

Here, the temperature of the upper and lower plate heaters 12 and 11 of the grilling device 10 can make the most delicious nurungji when proceeding at 200 to 250°C for 3 to 5 minutes, and if it is out of the above conditions, it may not be properly baked or It is most preferable to perform the roasting process under the above conditions as this excessive bending phenomenon occurs and the taste of burnt-ji is deteriorated, resulting in poor marketability.

When the baking process (2) is completed, the upper and lower plate heaters 12 and 11 are separated from each other to collect the nurungji formed in the baking process 2 from the baking device 10, and then flow into the drying device and moisture 3~ By performing the drying process (3) drying to less than 10%, the manufacturing process of nurungji is completed.

The method for manufacturing a nurungji donggulle confectionery according to the present invention prepared as described above can not only improve the health of the eaters due to the medicinal efficacy of the donggulle, but also maintain the savory taste and scent of donggulle even after a long shelf life. Of course, due to the antibacterial action of Donggulae, spoilage does not occur easily even after a long shelf life.

(Example)

100 parts by weight of rice, 120 parts by weight of water with respect to 100 parts by weight of the rice, and 3 parts by weight of powdered Donggulae were added and mixed with respect to 100 parts by weight of rice to dissolve the powdered Donggulae in water. Proceed with the cooked rice making process (1), and after manufacturing nurungji using the rice grains obtained in this process, dry it with 7% moisture and measure the degree of spoilage, taste, and aroma every 7 days of shelf life, and the results are shown in Table 1. Shown in.

(Table 1)

As shown in Table 1 above, it was confirmed that the manufacturing method of Nurungji Donggulle confectionery not only retained the original savory taste and aroma, but also did not spoil even after about 2 months of distribution.

Claims (2)

The rice is washed several times, and the washed rice 100 parts by weight and 110 to 130 parts by weight of water are added and heated to cook rice, and the rice grains made through the rice cooking process are baked. In the baking process of roasting through an apparatus to form nurungji, and adding the dononggulle to the nurungji produced by a drying process in which the nurungji prepared in the baking process is put into a drying device and dried to a moisture content of 3-10% or less,
The added amount of the Donggulle is from 05 to 5 parts by weight of powdered Donggulle based on 100 parts by weight of rice,
The method of manufacturing a nurungji donggulle confectionery, characterized in that it is prepared by heating the donggulle and adding it to a rice cooking process in which rice is cooked. The method of claim 1, instead of rice,
Barley, soybeans, glutinous rice, millet, corn, wheat, characterized in that the selection of used to produce a nurungji donggulle confectionery.

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