KR20230008408A - manufacturing method of scorched rice using nut - Google Patents

Abstract

The present invention relates to a method for producing scorched rice using nuts, and more specifically, to a method for producing scorched rice which is useful for health and easy to eat as scorched rice is provided in a snack form while enhancing the flavor by adding nutritious nuts. The method for producing scorched rice using nuts of the present invention comprises: a roasting step of roasting nuts to obtain the roasted nuts; a rice cooking step of pouring water into brown rice to cook brown rice; an addition step of adding and mixing the roasted nuts, sesame oil, and salt to the brown rice; a molding step of putting the brown rice into a mold frame and molding the same into a certain shape after the addition step; and a compression heating step of putting the molded brown rice into a compression heater after the molding step and then heating the same while compressing to obtain scorched rice; and a packaging step of naturally drying the scorched rice, inspecting for foreign substances, and then weighing and packaging a certain amount of the scorched rice.

Description

Manufacturing method of scorched rice using nut {manufacturing method of scorched rice using nut}

The present invention relates to a method for producing scorched rice using nuts, and more particularly, to a method for producing scorched rice that is useful for health and is provided in the form of a snack and is easy to eat while enhancing flavor by adding nuts having excellent nutrients.

In general, scorched rice is one of the most sought-after snacks in the days when there were not so many snacks, breads, and other snacks like today, and is also called gamachi or boiled rice.

When rice is usually cooked in a conventional rice cooker, rice, barley, and beans, etc., placed on the bottom of the rice cooker are burned to the bottom, and depending on the type, it is called rice, barley, or bean. In particular, in the days when snacks were rare, scorched rice was tasty and savory, and everyone liked it because it was full when eaten.

Nurungji is a by-product that usually browns when rice is cooked in a conventional rice cooker. When rice is cooked, moisture is lost at the bottom of the pot, and when the temperature is maintained at 220℃~250℃ for 3~4 minutes, a volatile carbonyl compound is generated by an amino-carbonyl reaction. In the browned nurungji, the starch is decomposed to produce glucose and dextrin, and a savory odor component is produced.

The main nutritional component of scorched rice is carbohydrates, which are composed of dextrin among monosaccharides, and since monosaccharides are easily digestible substances, scorched rice is good for indigestion. In addition, Nurungji is in the limelight as a diet food because it is easy to feel full when consumed, but it is low in calories.

However, many people use electric rice cookers or pressure cookers instead of conventional rice cookers to cook rice, making it difficult to eat scorched rice at home. To this end, modernized scorched rice is manufactured and sold in food factories equipped with mass production facilities.

However, because the nurungji by the conventional nurungji manufacturing apparatus is prepared by simply spreading the rice thinly and heating it, the taste is not only monotonous, but also may cause nutritional imbalance to be substituted as a meal. Accordingly, there is a demand for the development of scorched rice manufacturing technology that is rich in nutrients and has excellent taste and flavor.

1. Republic of Korea Patent Registration No. 10-1034891: Functional Nurungji manufacturing method and Nurungji produced thereby 2. Republic of Korea Patent No. 10-0864658: Manufacturing method of scorched rice containing wild melon juice and cheonma

The present invention was created to improve the above problems, and an object of the present invention is to provide a method for producing scorched rice that is useful for health and easy to eat in the form of a snack while enhancing the flavor by adding nuts with excellent nutrients.

Method for producing scorched rice using nuts of the present invention for achieving the above object includes a roasting step of roasting nuts to obtain roasted nuts; A rice cooking step of pouring water into brown rice to cook brown rice; Adding step of adding and mixing the roasted nuts, sesame oil, and salt to the brown rice; A molding step of putting the brown rice into a mold after the addition step and molding it into a predetermined shape; After the forming step, a compression heating step of putting the molded brown rice into a compression heater and then heating while pressing to obtain nurungji; A packaging step of naturally drying the nurungji, inspecting foreign substances, and then weighing and packaging a certain amount.

In the compression heating step, the Teflon sheet is laid on the heating plate of the compression heater, the molded brown rice is placed on the Teflon sheet, and then heated while being compressed.

In the above adding step, an extract of the dianthus plant extracted from the leaves of the dianthus plant is further added.

As described above, the present invention can prepare nurungji, which is useful for health and easy to eat in the form of a snack, while enhancing the flavor by adding nuts having excellent nutrients.

The present invention can be usefully used as a diet food as well as a health supplement by making use of all the unique advantages of organic brown rice and the active ingredients of the added ingredients.

1 is a block diagram sequentially showing a method for manufacturing scorched rice according to an embodiment of the present invention.

Hereinafter, a method for producing scorched rice using nuts according to a preferred embodiment of the present invention will be described.

Referring to FIG. 1, the method for producing scorched rice using nuts according to an example of the present invention includes a roasting step of roasting nuts to obtain roasted nuts, a cooking step of pouring water into brown rice to cook brown rice, and brown rice The addition step of adding and mixing roasted nuts, sesame oil, and salt, and the molding step of putting the brown rice into a molding mold and molding it into a certain shape after the addition step, and then putting the molded brown rice into a press heater and then compressing it. It includes a compression heating step of heating to obtain scorched rice, and a packaging step of naturally drying the scorched paper, inspecting foreign substances, and then weighing and packaging a certain amount. Let's look at each step in detail.

1. Roasting step

In the roasting step, roast the nuts in a pan.

There are many different types of nuts available. Examples of nuts include pumpkin seeds, peanuts, walnuts, almonds, Brazil nuts, cashew nuts, sunflower seeds, and hemp seeds.

As nuts used in the roasting step, any one or a mixture of two or more selected from among pumpkin seeds, peanuts, walnuts, almonds, Brazil nuts, cashew nuts, sunflower seeds, and hemp seeds may be used.

After crushing the nuts into suitable sizes, place them on a pan and fry them while heating the pan.

Roasted nuts can enhance the nutritional properties of scorched rice and add a savory taste. In addition, the crispy texture of the fried rice can be enhanced by giving the effect of frying the rice grains while the oil component contained in the nuts itself is eluted to the outside during the preparation of the fried rice.

2. Cooking step

Next, cook rice using rice soaked in water. Since white rice has the potential to cause nutritional imbalance, it is preferable to use organic brown rice for rice.

Brown rice is repeatedly washed with clean water 2 to 4 times, then soaked in water for 4 to 12 hours and then soaked in water. Brown rice soaked in water is put in a rice cooker, then poured with an appropriate amount of water and heated to make brown rice.

3. Addition step

Next, roasted nuts, sesame oil, and salt are added to brown rice and mixed. For example, 1 to 5 parts by weight of roasted nuts, 0.2 to 1 part by weight of sesame oil, and 0.3 to 1 part by weight of salt may be mixed with respect to 100 parts by weight of brown rice.

4. Molding step

Roasted nuts, sesame oil, and salt-added brown rice are put into a mold and molded into a certain shape.

The mold may be formed in a hexahedral or spherical shape. Put a certain amount of brown rice into the mold and mold it into a square or sphere.

5. Press heating step

Next, the molded brown rice is pressed and heated using a scorched rice making machine. As a scorched rice manufacturing machine, a conventional compression heater is used.

After placing the molded brown rice on the heating plate of the compression heater, it is compressed and heated while spreading the brown rice widely on the heating plate. As the brown rice is heated through heating, nurungji is made. Nurungji may be prepared by heating the heating plate at 180 to 220 ° C. for 2 to 3 minutes. When brown rice is heated, the oil component contained in the nuts themselves is eluted to the outside, giving the effect of frying the rice grains.

The prepared nurungji may have a diameter of about 7 to 9 cm and a thickness of 1 to 2 mm. In addition, in order to prevent brown rice from sticking to or burning on the heating plate when producing scorched rice using a compression heater, it is preferable to place a Teflon sheet on the heating plate and place the brown rice on it for heating. A thickness of 0.2 to 0.5 mm is appropriate for the Teflon sheet.

Finally, the prepared nurungji is easy to eat in the form of a snack, and it is useful for health while enhancing the flavor by adding nuts.

6. Packing step

Next, after naturally drying the nurungji, foreign substances are inspected, and then a certain amount is weighed and packed.

The nurungji separated from the compression heater is left at room temperature for 1 to 5 hours to evaporate the moisture contained in the nurungji and dry it naturally. During the natural drying process, the hot nurungji is cooled to room temperature.

After natural drying, inspect for contamination of foreign substances such as metal. Foreign material inspection may be performed with the naked eye or using a metal detector. After inspecting foreign substances, a certain amount of nurungji is weighed, put into a wrapping paper, and then sealed and packaged.

Of course, the above-described packaging step may be omitted.

On the other hand, in the present invention, in the above-mentioned addition step, the dianthus extract may be further added. For example, 1 to 5 parts by weight of roasted nuts, 0.2 to 1 part by weight of sesame oil, 0.3 to 1 part by weight of salt, and 1 to 8 parts by weight of dianthus extract may be added to 100 parts by weight of brown rice and mixed.

The extract of Pompeii dillata can be extracted by adding an extraction solvent to the leaves of Dianthus dianthus. As the extraction solvent, at least one selected from water, lower alcohols having 1 to 4 carbon atoms, polyhydric alcohols, or mixtures thereof may be used. Methanol, ethanol, etc. can be used as a lower alcohol having 1 to 4 carbon atoms, and butylene glycol, propylene glycol, pentylene glycol, etc. can be used as a polyhydric alcohol. As the mixture, a mixture of water and a lower alcohol, a mixture of water and a polyhydric alcohol, a mixture of a lower alcohol and a polyhydric alcohol, or a mixture of water, a lower alcohol and a polyhydric alcohol may be used.

As an example of the extraction, after adding 2 to 20 times the extraction solvent in weight ratio to the leaves of Pompeii, it can be extracted by hot water extraction, cold extraction, or warm extraction at 10 to 120 ° C. for 1 to 48 hours.

The dianthus extract can increase the long-term preservation of scorched rice by imparting antibacterial activity and enhance the functionality of scorched rice.

Hereinafter, the present invention will be described through examples. However, the following examples are intended to specifically explain the present invention, and the scope of the present invention is not limited to the following examples.

(Example 1)

Pumpkin seeds, peanuts, walnuts, almonds, and brazil nuts mixed in equal weight ratios were finely pulverized and then roasted in a heated pan while stirring for about 1 minute. Then, water was poured into the soaked brown rice and brown rice was cooked using an electric rice cooker.

After mixing 3 parts by weight of roasted nuts, 0.6 parts by weight of sesame oil, and 0.7 parts by weight of salt with respect to 100 parts by weight of brown rice, put it in a mold and mold it into a square, and then use a squeezing heater (naon200, Barotech Co., Ltd., Korea), a scorched rice manufacturing machine. Nurungji was prepared by heating at 200 ° C. for 150 seconds while pressing.

(Example 2)

Nurungji was prepared in the same manner as in Example 1, but nurungji was prepared by mixing 3 parts by weight of roasted nuts, 0.6 parts by weight of sesame oil, 0.7 parts by weight of salt, and 4 parts by weight of dianthus extract with respect to 100 parts by weight of brown rice.

The extract of the dianthus extract was prepared by adding 6 times the weight of water to the leaves of the dianthus plant, extracting at 90 ° C. for 4 hours, and then filtering with filter paper.

(Comparative example)

I poured water into brown rice soaked in water and cooked brown rice using an electric rice cooker. In addition, brown rice was put into a mold and molded into a square, and then heated to 200 ° C. for 150 seconds while being compressed with a press heater (naon200, Barotech Co., Ltd., Korea), a scorched rice manufacturing machine, to prepare scorched rice.

[Sensory evaluation]

For sensory evaluation, sensory evaluation was performed on the Nurungji of Examples 1 and 2 and Comparative Example.

Fifteen trained panelists evaluated the appearance, aroma, taste, and overall preference of scorched rice on a 5-point scale (5: very good, 4: good, 3: average, 2: bad, 1: very bad). The results of the sensory evaluation are shown in Table 1 below.

division Exterior incense taste Comprehensive Symbol Example 1 3.5 4.3 4.4 4.1 Example 2 3.7 4.4 4.7 4.3 comparative example 3.5 2.8 3.0 3.1

Looking at the results of Table 1, it was found that there was no significant difference in the appearance due to the characteristics of scorched rice. However, it was confirmed that the scores of the examples were much higher than those of the comparative examples in terms of aroma, taste, and overall acceptability. Therefore, the present invention seems to be able to improve the preference of scorched rice.

[Antibacterial test]

An antibacterial test was conducted to evaluate the antimicrobial activity of the dianthus extract used in Example 2. The antibacterial test method is to inoculate and incubate a test sample of dianthus extract with Staphylococcus aureus ( S. aureus ), shake it in a certain amount of liquid to extract cultured bacteria, and measure the number of bacteria present in this liquid The reduction rate in the test piece with antibacterial properties was calculated.

Decrease rate (%)=((B-A)/B)×100,

(A: Number of bacteria regenerated from the specimen cultured through a certain contact time after inoculation, B: Number of bacteria regenerated from a control piece cultured through a certain contact time after inoculation)

First, the nutrient medium (LB medium) and the tube (15ml) were autoclaved, respectively, and then 0.2g of the test sample was put into the sterilized tube, and 4ml of the nutrient medium (LB medium) was dispensed to appropriately culture the bacterial solution for 24 hours. After diluting and inoculating 20 μl in a sterilized tube, the culture was incubated at 37° C. for 24 hours, and then the growth of the bacteria was visually determined.

For dilution, the optimally cultured bacteria were diluted 500 times (2.6×10 ⁵ CFU/ml) and inoculated and cultured. In addition, the number of bacteria before the test (developing colonies) and the number of bacteria after the test (developing colonies) were measured, and antibacterial and bacteriostatic properties were evaluated based on the following criteria, and the results are shown in Table 2 below. The control sample was obtained without the addition of the extract of dianthus.

(◎: The number of bacteria after the test is less than 1/10,000 of the number before the test, ○: The number of bacteria after the test is between 1/10,000 and less than 1/1,000 of the number before the test, △: The number of bacteria after the test is 1/1,000 or more of the number before the test ~ less than 1/100, ×: the number of bacteria after the test is 1/100 or more of the number of bacteria before the test)

division Growth of germs antibacterial test sample No ○ control sample Yes ×

As a result of the experiment, as shown in Table 2 above, it was confirmed that the dianthus extract had antibacterial activity. From the above results, it is expected that the long-term preservation of nurungji can be increased.

In the above, the present invention has been described with reference to one embodiment, but this is only exemplary, and those skilled in the art will understand that various modifications and equivalent embodiments are possible therefrom. Therefore, the true protection scope of the present invention should be determined only by the attached claims.

Claims (3)

A roasting step of roasting nuts to obtain roasted nuts;
A rice cooking step of pouring water into brown rice to cook brown rice;
Adding step of adding and mixing the roasted nuts, sesame oil, and salt to the brown rice;
A molding step of putting the brown rice into a mold after the addition step and molding it into a predetermined shape;
After the forming step, a compression heating step of putting the molded brown rice into a compression heater and then heating while pressing to obtain nurungji;
A method for producing scorched rice using nuts, characterized in that it comprises a; packaging step of naturally drying the scorched rice, inspecting foreign substances, and then weighing and packaging a certain amount. The method of claim 1, wherein in the pressing and heating step, the Teflon sheet is laid on the heating plate of the compression heater, the molded brown rice is placed on the Teflon sheet, and then heated while pressing. [Claim 2] The method for producing scorched rice using nuts according to claim 1, wherein in the adding step, an extract of cinnamon plant extracted from leaves of cinnamon plant is further added.

Images