KR20220060577A - Manufacturing method for producing the scorched rice contained aronia ferment - Google Patents

Abstract

The present invention relates to a method for manufacturing scorched rice containing aronia enzymes to enable a user to consume active ingredients of aronia and blueberries. According to the present invention, the method comprises: a white rice and brown rice preparation process; a rice cooking process; a mixing process of mixing aged and fermented aronia enzymes and cooked rice; and a molding process applying olive oil in a molding machine, injecting hard-boiled rice mixed with the aronia enzymes provided in the mixing process, pressing at an internal temperature of 120 to 200℃ to form scorched rice, drying the scorched rice with hot air, and pasteurizing and vacuum-packaging the scorched rice.

Description

Brown rice nurungji containing aronia enzyme {Manufacturing method for producing the scorched rice contained aronia ferment}

The present invention relates to a method for manufacturing brown rice nurungji containing an aronia enzyme, and more particularly, white rice cooked with water prepared by inoculating a blueberry extract with a Bacillus spp. It relates to a method for producing nurungji of brown rice effective for health by ingesting active ingredients of aronia and blueberries by mixing with godubap of brown rice and manufacturing nurungji through a molding machine.

In addition, the present invention removes the odor of brown rice generated during germination by impregnating washed brown rice with water and vinegar, thereby enhancing the texture of nurungji while maintaining the nutritional components of brown rice, and improving the soft taste of white and brown rice. It relates to a manufacturing method of brown rice nurungji containing aronia enzyme that can help people of all ages and men, women and children, by ingesting the nutritional components of malt and astragalus.

In general, scorched rice refers to something that is produced by sticking a part of rice to the bottom of the pot when cooking. It was created by sticking things together. Nurungji is also called boiled rice. Nurungji is one of the most sought-after snacks since long ago, when rice was cooked in a conventional pot, although there were not as many snacks as it is today.

This nurungji is a very nutritious food that not only produces a savory taste and smell, but also fills the stomach due to various substances such as glucose produced when carbohydrates and protein amino acids in rice are pressed into the nurungji.

Nurungji is a dish made from burnt rice grains on the bottom of the cauldron when cooked in a cauldron, dried or eaten as it is. Such nurungji is also called scorched rice, and it is eaten as a snack or boiled again by pouring water as a substitute for rice.

However, at present, when we cook rice as in the past, we do not use a cauldron or a conventional rice cooker manufactured through casting and cook rice using an electric rice cooker or other pressure cooker. It was not easy to access nurungji, so if you wanted to eat nurungji, you had to press rice on purpose to make nurungji, which made it inconvenient. In addition, the number of people looking for nurungji has decreased, and it has been difficult to satisfy the tastes of those who are accustomed to eating sweets, bread, and other snacks distributed in the market with the existing nurungji.

Therefore, as an effort to protect the health of children exposed to snacks or sweets containing chemical additives or office workers living in busy daily life, or to provide high-quality nurungji through our unique food with excellent taste and taste, instantaneous Nurungji is being demanded as a new breakfast substitute.

On the other hand, nurungji, which is generally manufactured for instant use, is prepared by heating and sintering rice prepared by a conventional manufacturing method, then crushing the nurungji into an easy-to-eat size, vacuum-packing a certain amount of nurungji in a packaging pack, and then putting it in a disposable container to complete it. will do These instant noodles for instant noodles can be eaten by opening the packaging, putting them in a disposable container, and then adding boiling water to cook them. However, the instant noodles for instant noodles are preferred only by those who like the savory taste of middle-aged and elderly people, but are not enjoyed by children or young people.

Recently, confectionery in the shape of nurungji has been released by following the memory of nurungji, and a nurungji manufacturing device has been developed and commercialized to manufacture nurungji by forcibly sticking the rice by pressing a certain amount of rice for a predetermined time.

In addition, Nurungji is made of grains such as rice and can be used as a meal substitute when boiled with water. The scope of use is expanding.

Currently, a separate nurungji manufacturing plant manufactures and supplies nurungji or its processed products. Most of the existing nurungji sold by some companies is manufactured by manual operation. It is mainly cooked and molded into a certain shape and then baked in an oven. depending on how it is made. However, when manufactured and sold in this way, the nurungji has a very hard texture, which makes it very inconvenient to eat, and there is a disadvantage in that it cannot take the shape of the nurungji as it is.

On the other hand, brown rice is in the form of whole grains, with rice husks removed, and consists of rice bran including pericarp, seed coat and aleurone layer, embryo, and endosperm. In comparison, it is rich in nutrients such as protein, vitamins, minerals, and dietary fiber, and contains a large amount of mineral nutrients such as various enzymes and minerals, including vegetable fiber, to increase resistance to disease and prevent oxidation of blood to prevent aging. And it is a known fact that it is a useful food for strengthening intestinal function.

Brown rice contains abundant physiologically active substances such as gamma-oryzanol, octacosanol, β-sitosterol, GABA (γ-aminobutyric acid), tocopherol, and tocotrienol. , These physiologically active substances have been reported to have effects of lowering blood sugar, suppressing increase in blood pressure, lowering cholesterol, and having anticancer properties.

In particular, germinated brown rice has about four times more dietary fiber than white rice, and at the same time contains many amino acids and B vitamins by germination, and is particularly effective for constipation.

Germinated brown rice has a softer tissue compared to conventional brown rice, so texture and sensory improvement, as well as dietary fiber, ferulic acid, tocotrienols, magnesium, zinc, gamma-oryzanol, and plants It is known that health functional substances are activated or increased due to the activation of various nutritional functional ingredients and enzymes such as sterol (β-sitosterol) and GABA (γ-aminobutyric acid).

Compared to normal brown rice, it is evaluated as a functional food because it has excellent digestion and absorption and contains a large amount of nutrients such as Υ-aminobutyric acid and ferulic acid.

Since the existing commercially available nurungji is mainly manufactured using white rice, there is a problem in that the taste and nutrition are monotonous, so it is necessary to develop nurungji with high nutrition, functionality and preference compared to the existing nurungji. Due to the characteristic of brown rice, the nurungji is easily broken and inconvenient to store or eat. Due to the disgusting odor generated during the process of germinating brown rice, when nurungji is made using germinated brown rice, the disgusting smell is still left in the nurungji, the texture is not good, and the grains of brown rice are hard. It is not easy to eat, so it is not suitable for general adults as well as children or patients.

Therefore, the present applicant would like to propose a method for producing Nureungji using aronia enzyme so that effective ingredients for inflammation and antibacterial efficacy are contained in the preparation of Nureungji effective for taste and health by containing brown rice and natural ingredients. .

[Related technical literature]

1. Method for preparing of the crust of overcooked rice (Patent Registration No. 10-1043452)

2. Method for producing the scorched rice (Patent Registration No. 10-1043452)

3. Manufacturing method for healthy nurungji (Patent Registration No. 10-2099765)

The present invention has been devised to solve the above problems, and its purpose is to remove the odor of brown rice generated during germination by impregnating washed brown rice with water and vinegar while maintaining the nutritional components of brown rice as it is. We provide a method for making brown rice noodles containing aronia enzyme that can improve the texture of nurungji, feel the soft taste of white and brown rice, and ingest malt and astragalus nutrients, which can help the health of men and women of all ages. there is.

In addition, the present invention inoculates the blueberry extract with a Bacillus sp. strain, and mixes the aronia enzyme with the Bacillus enzyme into the godubap of white and brown rice cooked with water brewed with malt and astragalus to prepare nurungji through a molding machine. An object of the present invention is to provide a method for preparing brown rice nurungji containing aronia enzyme effective for health by ingesting the active ingredients of blueberries.

However, the objects of the present invention are not limited to the above-mentioned objects, and other objects not mentioned will be clearly understood by those skilled in the art from the following description.

In order to achieve the above object, in the method for producing nurungji containing aronia enzyme according to an embodiment of the present invention, the white rice is washed and the washed rice is refrigerated for 12 to 24 hours at 0 ~ 4 ℃ and aged 2 Prepare the roasted rice by washing it with tea and roasting it with salt in a heater. Wash the brown rice, add vinegar, soak it in water for 1 hour, and then refrigerate it for 12 to 24 hours at 0 ~ 4℃ to ripen and dry it. White rice and brown rice preparation process prepared by removing After mixing 40% by weight of washed brown rice and 60% by weight of roasted white rice with water infused with malt and astragalus, put it in a steamer and cook. cooking process to form godubap; A mixing process of inoculating blueberry extract with Bacillus bacteria in godubap mixed with brown rice and white rice provided through the cooking process, fermenting it, mixing it with aronia powder, and mixing the aged and fermented aronia enzyme; And olive oil is applied in the molding machine, godubap mixed with aronia enzyme provided in the mixing process is injected, and the inside temperature of the molding machine is pressed at 120 ~ 200℃ to shape the nurungji, and take out the molded nurungji for 5 hours at 30℃ - 50℃ It is characterized in that it comprises a; molding process of vacuum-packing under low-temperature sterilization after hot air drying.

At this time, in the method for preparing brown rice nurungji containing aronia enzyme according to the present invention, the brown rice is washed three times in the white rice and brown rice preparation process, and vinegar is additionally immersed in the washed brown rice to remove the odor generated in the brown rice, and store in a refrigerator. After washing the aged brown rice a second time to remove the water through a fine wire mesh, malt and astragalus in the cooking process are immersed in purified water and boiled for 2 to 4 hours at a temperature of 100 ° C. After mixing with washed brown rice and roasted white rice, steamed or cooked using an electric rice cooker so as not to cause nurungji when cooking, and then impregnated with cold water at 1 to 3 ℃ to remove stickiness, and the forming process Apply olive oil evenly to the bottom of the heating plate of the nurungji molding machine, spread a certain amount of godubap mixed with aronia enzyme, and heat and press at a temperature inside the molding machine at 120 ~ 200℃ for 4 ~ 7 minutes to obtain a thickness of 2 ~ 5 mm. Create the 1st Nurungji layer, spray water on the bonding surface of the 1st Nurungji layer, laminate two heat-pressed 1st Nurungji layers, bond and press at 150 ~ 200℃ for 5 ~ 7 minutes to have a thickness of 3 ~ It is characterized in that it is heated to form 6 mm to form nurungji.

In addition, the aronia enzyme of the brown rice nurungji production method containing the aronia enzyme according to the present invention is obtained by mixing and immersing a Bacillus spp. It is characterized in that it is constituted by preparing a Bacillus enzyme, pulverizing the dried aronia after washing to form a powder, and mixing the Bacillus enzyme with the aronia powder and fermenting it.

The method for producing brown rice nurungji containing aronia enzyme according to the present invention is to inoculate a blueberry extract with a Bacillus spp. It is possible to ingest the active ingredients of aronia and blueberry and provide nurungji, a food effective for health, by mixing it with a molder and manufacturing nurungji.

In addition, the method for preparing brown rice nurungji containing aronia enzyme according to an embodiment of the present invention removes the odor of brown rice generated in the germination process by impregnating washed brown rice with water and vinegar, thereby retaining the nutritional components of brown rice as it is. While maintaining it, it improves the texture of nurungji, gives the soft taste of white and brown rice, and can help the health of men and women of all ages by ingesting malt and astragalus nutrients.

In addition, the method for preparing brown rice fermented rice containing aronia enzyme according to an embodiment of the present invention is to inoculate a blueberry extract with a Bacillus spp. High-quality nurungji can be obtained, and the unique taste and flavor of blueberries is rich and easy to eat, so it can be fully used as a substitute.

In addition, the brown rice nurungji manufacturing method containing aronia enzyme according to the present invention can be enjoyed conveniently according to the tastes and preferences of consumers in response to the health-oriented consumer demand in the era of well-being, It can be induced as a health food by providing high-quality nurungji that can be eaten as a snack or meal replacement by anyone of any age or gender.

1 is a flowchart showing a manufacturing process of soybean paste containing an aronia enzyme according to the present invention.
Figure 2 is a flow chart showing the aronia enzyme manufacturing process according to the present invention

Hereinafter, a preferred embodiment of the present invention will be described in detail based on the accompanying drawings.

Brown rice nurungji containing the aronia enzyme of the present invention is inoculated with Bacillus bacteria in blueberry extract, and the Bacillus enzyme of fermented blueberry is mixed with aronia powder, aged, fermented, and the fermented aronia enzyme is washed with water in the washed brown rice. It is impregnated with vinegar and vinegar to remove the smell of brown rice generated during the germination process, and the washed white rice is roasted and cooked with water brewed with malt and astragalus. Intake of the active ingredients of ronia and blueberry, along with the nutritional ingredients of malt and astragalus, and provide healthy brown rice nurungji.

In the present invention, “polished rice” refers to rice that has been polished for at least 12 minutes, “brown rice” refers to rice that has been polished for 7 to 8 minutes after removing the hull from the bottom, and “roasted rice” refers to white rice It refers to a state where the moisture content is less than 5% by weight by immersing in water for 1 hour, draining the water, and roasting it with salt in a rotor.

In the present invention, “dried nurungji” refers to nurungji having a moisture content of less than 9% by weight, after washing white rice with water and immersing it for 1 hour to prepare rice with a moisture content of 63% by weight in a cooking machine, and then putting it in a nurungji molding machine.

Accordingly, looking at the efficacy of blueberries and aronia used for preparing aronia enzyme for brown rice nurungji containing aronia enzyme according to the present invention, first, looking at the characteristics of aronia, aronia is a genus of Rosaceae Aronia A shrub, distributed mainly in the wetlands of eastern North America. It is mainly cultivated for ornamental purposes or for food production. The fruit has a sour taste and is used in various foods such as jam, syrup, juice, and wine. It is known as one of the superfoods because it is rich in antioxidants such as polyphenols.

Aronia is a general term for shrubs and fruits belonging to the genus Aronia, Rosaceae, Rosaceae, dicotyledonous plants. It has the highest anthocyanin content among berries.

Aronia has the highest anthocyanin content among berries such as elderberry, raspberry, and blueberry. According to the US Department of Agriculture's 'Anthocyanin ?t Comparison Study Results for Different Berries', aronia contains 1480mg of anthocyanin per 100g. This is higher than 92mg per 100g of raspberry and 386mg per 100g of blueberry. Due to its high anthocyanin content, it has excellent anti-oxidation and anticancer effects. etc. are effective.

In addition, aronia contains anthocyanin, which is a powerful anticancer substance that suppresses free radicals in the body and has anti-inflammatory and anticancer effects. It helps a lot in prevention, and also, anthocyanins remove free radicals, which are substances that age skin, and supply vegetable essential oils.

In addition, it acts as an antioxidant in collagen and lipid layer, promotes insulin production, lowers glycated lipid protein, a substance that induces diabetic complications, is good for diabetes, and is good for dementia by removing hemotoxins that damage brain nerve cells, and anthocyanins It is a pigment of the flavonoid family. This flavonoid-based pigment prevents cholesterol from accumulating in blood vessels and lowers cholesterol levels, helping to prevent cardiovascular disease and stroke.

Blueberry (Vaccinium spp.) is a plant belonging to the genus Ericacear and Vaccinium, and is a perennial temperate fruit tree that grows well in acidic soil with a temperature of 15 to 21 ° C and pH 4.5 to 5.5. It is divided into highbush blueberry, lowbush blueberry, and rabbiteye blueberry.

Blueberries are a fruit that has received attention in Korea, and are well known for their physiological effects on the human body. In particular, it has been widely used in Europe since ancient times as one of the top 10 health foods selected by Time magazine in the United States. As for the research on blueberries, the effect of absorbing active oxygen radicals, oxidative stress inhibitory effect, antioxidant effect or diuretic effect of phenol component in fruit has been reported, and various studies on antibacterial and anticancer activity are in progress.

According to the present invention, aronia is formed into a powder after drying, and Bacillus enzyme formed by adding Bacillus genus bacteria to blueberry extract in aronia powder is added and aged to prepare brown rice nurungji. Referring to the manufacturing process of brown rice nurungji containing aronia enzyme according to the present invention with reference to, it is largely manufactured through white rice and brown rice preparation process, cooking process, mixing process, and molding process.

1. White and brown rice preparation process

(1) Wash white rice 3 times and immerse it to remove starch and other impurities on the surface of the rice grains, and refrigerate the washed rice at 0 ~ 4℃ for 12 to 24 hours to ripen.

At this time, the water is added in the same weight as the washed rice and immersed at a temperature of 15 to 30° C. for 10 to 30 minutes to perform a so-called process.

Thereafter, the refrigerated rice is washed a second time, put in a fine wire mesh to remove moisture, and then the washed white rice in a heater is roasted with salt to prepare roasted rice having a moisture content of less than 5% by weight. The roasting treatment is preferably performed at 130 to 145° C. for 15 to 30 minutes.

(2) Wash brown rice 3 times, immerse in water with vinegar added for 1 hour, and then refrigerate the washed brown rice at 0 ~ 4°C for 12 to 24 hours to ripen.

Thereafter, the refrigerated brown rice is washed a second time, placed in a fine wire mesh, and dried to prepare.

At this time, by adding vinegar to the washed brown rice and immersing it, the odor generated in the brown rice is removed and the nutritional components of the brown rice are maintained as it is, while the texture of the prepared nurungji is improved, and a soft taste is provided.

2. Cooking process

Mix 40% by weight of washed brown rice and 60% by weight of baked white rice, put it in a steamer, cook, and immerse the cooked rice in cold water at 1 ~ 3℃ to remove stickiness of the rice.

The water used in the cooking process is water made from malt and astragalus.

The present invention does not use nurungji generated during cooking, but makes nurungji with rice that is impregnated in cold water after cooking to remove stickiness. build the

In addition, when cooking is complete, the rice is spread thinly and used after cooling. Unlike general cooking, soaked brown rice and roasted rice (white rice) are steamed to make godubap, and the godubap is used.

On the other hand, mixed with the washed brown rice and baked white rice, malt and astragalus water are used to cook godubap. After cooling down, refrigerate and use.

Astragalus membranaceus used in the present invention is a dicotyledonous perennial plant of the Rosaceae leguminous family, which grows in crevices of rocks in mountainous areas. It is mainly distributed in Korea, Japan, Manchuria, northeastern China, and eastern Siberia. Astragalus is commonly cultivated as a medicinal herb. In oriental medicine, Astragalus is harvested in autumn, removed from the outcrops and fine roots, and dried in sunlight. It is prescribed for prolapse, uterine prolapse, visceral drainage, cold sweat, and peripheral nerves. Astragalus having the above medicinal effects is used as a part of herbal medicine, but in the most commonly used form, it is used to boil astragalus with chicken when ingesting samgyetang on a summer bok day. Astragalus is mainly used in oriental medicine rather than food. It is used for diuretic, diuretic, tonic and blood pressure lowering purposes. In pharmacological experiments, diuretic, tonic, blood pressure lowering, blood sugar lowering, immune enhancing, antitumor, and Various physiological functions such as antiviral action have been confirmed, and physiologically active substances present in Astragalus include formononetin, one of isoflavone glycosides, triterpenoide glycoside, β-sitosterol, stimast-4-en-6β-ol-3-one, etc. As the family saponins, astragaloside and sugar are known as main components.

The malt is a medicinal material made by taking out the shoots of Hordeum vulgare L., and then lightly roasting them. Malt enzyme, amylase, is produced, and malt is also used as a raw material for brewing beer. In oriental medicine, it was used to treat digestive disorders caused by weak stomach, indigestion and insufficient milk secretion.

3. Mixing process

An aronia enzyme is mixed with godubap, which is a mixture of brown rice and white rice, provided through the cooking process.

More specifically, 3 to 10 parts by weight of aronia enzyme is prepared and mixed with respect to 100 parts by weight of godubap mixed with brown rice and white rice to provide a material for preparing nurungji.

4. Forming process

Olive oil is applied in the Nurungji molding machine, cooked, and Godubap mixed with the Aronia enzyme is injected into the Nurungji molding machine.

On the other hand, in the upper and lower parts of the nurungji molding machine, the burner is heated to 70 - 90 °C for up to 5 minutes, heated to 90 °C - 120 °C for up to 10 minutes, and gradually heated to 120 °C - 150 °C for 15 minutes in 3 steps. Make sure the whole is heated evenly.

Thereafter, the baked nurungji by the nurungji molding machine is taken out and dried with hot air at 30°C - 50°C for 5 hours, and then vacuum-packed with low-temperature sterilization.

More specifically, in the molding process, olive oil is evenly applied to the bottom surface of the heating plate of the nurungji molding machine, a certain amount of godubap mixed with aronia enzyme is evenly spread, and the inside temperature of the molding machine is heated and compressed at 120 ~ 200 ° C. for 4 ~ 7 minutes. A first nurungji layer is created with a thickness of 5 mm, and water is sprayed on the bonding surface of the first nurungji layer to laminate two first nurungji layers heated and compressed, bonded and laminated at 150 ~ 200℃ for 5 to 7 minutes During compression, heat to form a thickness of 3 to 6 mm to finish the nurungji molding.

On the other hand, by laminating and pressing two nurungji to form, it is possible to prevent cracking of nurungji by impact, and by spraying water during lamination, the physical force applied during lamination and compression of each nurungji layer can be dispersed or relieved. It can alleviate the breakage of the finished Nurungji by the impact.

Figure 2 shows a flow chart showing an aronia enzyme production process using blueberries according to the present invention. Looking at the aronia enzyme production process with reference to the attached Figures 1 to 2,

1. Bacillus enzyme manufacturing process

(1) Preparation of materials

Prepare 2 kg of blueberries and 2 kg of sugar in consideration of the moisture content.

(2) Blueberry Extract

After washing the blueberries and removing the water, apply 1-3 cm of sugar to the bottom of the container, put 2/3 of the blueberries in, cover with sugar, put 1/3 of the remaining blueberries on it, and put the remaining sugar in the sunlight. Blueberry extract is produced by aging and fermenting for 6 months in a cool place.

Thereafter, if necessary, the blueberry enzyme may be further aged for 2 months by separating the aged and fermented blueberry ingredients and the blueberry undiluted solution.

Additionally, after applying 1-3 cm to the bottom of the container, put in the whole amount of blueberries, mix 2/3 of sugar, cover with sugar, and when fermentation begins, the covered sugar turns white and gradually disappears, remaining sugar 1/ Pour 3, seal and ferment for 6 months. After fermentation, the ingredients are filtered and only the undiluted solution is aged for an additional 2 months.

On the other hand, if the sugar is spread on the bottom of the container to a thickness of 1 to 3 cm, it provides an effect of keeping the temperature in the container constant by blocking heat, cold, or bad energy rising from the bottom to the container.

(3) Bacillus enzyme

The blueberry extract is mixed with a Bacillus sp. strain and immersed to prepare a Bacillus enzyme.

On the other hand, by separating the ingredients and the stock solution of the blueberry extract, the Bacillus spp. strain can be added to the blueberry fermentation broth to prepare a Bacillus enzyme.

A Bacillus spp. strain is mixed and immersed in a 1: 1 ratio of a blueberry stock solution aged and fermented by mixing the blueberries and sugar to prepare a Bacillus enzyme, wherein the Bacillus sp. strain is Bacillus amyloliquefaciens ) may be MFST, and its accession number may be KCCM11719P.

In the above step, the fermentation may be carried out at a temperature of 30° C. to 40° C., that is, at 37° C., the growth of the Bacillus sp. strain is most active in this temperature range.

2. Aronia Enzyme Manufacturing Process

(1) Preparation of materials

1.5 kg of the Bacillus enzyme and 1 kg of aronia are prepared.

(2) Aronia powder preparation

1) Steps to prepare Aronia

The aronia preparation stage is a stage where ripe aronia is collected, high-quality aronia is selected, and then naturally dried. At this time, the collected blueberries may have foreign substances on them. Wash these foreign substances with running water, wash them thoroughly, and then dry them naturally.

2) Step of drying aronia

The drying step of aronia is to remove moisture contained in aronia, and by performing aronia in a dryer at 40°C to 50°C for 5 to 6 hours, it is possible to prevent the destruction of nutrients, and also to prevent the transformation of aronia. can

The drying step of aronia may be performed until the moisture content of the dried aronia becomes 5 to 10% of the total dry weight of the aronia by drying the blueberries having a moisture content below a certain level. In the present invention, aronia drying may be performed using a general hot air dryer or a far-infrared radiation dryer.

3) pulverizing and pulverizing aronia

The pulverization of aronia is to pulverize the aronia dried in the step of drying the aronia by using a pulverizer, and the aronia is pulverized into a powder having a particle size of 500 to 800 μm.

(3) Enzyme preparation

A Bacillus enzyme is mixed with the dried and pulverized aronia powder, aged and fermented for 15 days to produce an aronia enzyme mixed with Bacillus bacteria.

At this time, the fermented aronia enzyme is made in the form of a thick dough.

The present invention is not limited by the above-described embodiments, and various modifications and changes can be made by those skilled in the art, which are also included in the spirit and scope of the invention, which is not defined in the appended claims. .

Claims (3)

Wash the white rice and refrigerate the washed rice for 12 to 24 hours at 0 ~ 4℃ to ripen it, wash it a second time to remove the water, and prepare the roasted rice by roasting it with salt in a heater, washing the brown rice and adding vinegar White rice and brown rice preparation process in which additionally, immersed in water for 1 hour, refrigerated at 0-4° C. for 12 to 24 hours, matured, and dried;
After mixing 40% by weight of washed brown rice and 60% by weight of roasted white rice with water infused with malt and astragalus, put it in a steamer and cook. cooking process to form godubap;
A mixing process of inoculating blueberry extract with Bacillus bacteria in godubap mixed with brown rice and white rice provided through the cooking process, fermenting it, mixing it with aronia powder, and mixing the aged and fermented aronia enzyme; and
Apply olive oil in the molding machine, inject godubap mixed with aronia enzyme provided in the mixing process, press at the inside temperature of the molding machine at 120 ~ 200℃ to shape the nurungji, take out the molded nurungji and hot air at 30℃ - 50℃ for 5 hours After drying, a molding process of vacuum-packing under low-temperature sterilization.
The method of claim 1,
In the white rice and brown rice preparation process, the brown rice is washed three times, and vinegar is additionally immersed in the washed brown rice to remove the odor generated in the brown rice. ,
In the cooking process, malt and astragalus are immersed in purified water and boiled for 2 to 4 hours at 100°C, then cooled and refrigerated. Alternatively, after cooking using an electric rice cooker, it is impregnated with cold water at 1 to 3°C to remove stickiness, and
In the above forming process, evenly apply olive oil to the bottom surface of the heating plate of the nurungji molding machine, spread a certain amount of godubap mixed with aronia enzyme, and heat and press at an internal temperature of 120 ~ 200℃ for 4 ~ 7 minutes to 2 ~ 5 mm Create a first nurungji layer with a thickness of A method for producing nurungji containing aronia enzyme, characterized in that it is heated to form 3 to 6 mm of nurungji.
The method of claim 1,
aronia enzyme
Bacillus spp. strain is mixed 1:1 with blueberry undiluted solution mixed with sugar and aged and fermented to prepare Bacillus enzyme, washed and then dried aronia is pulverized to form powder. , Brown rice nurungji containing aronia enzyme, characterized in that it is composed by mixing and fermenting aronia powder with a Bacillus enzyme.

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