KR20230015607A - Curcuma barley scorched rice, and manufacturing method thereof - Google Patents

Abstract

The present invention relates to curcuma barley scorched rice and a manufacturing method thereof capable of manufacturing scorched rice by using a barley rice mixture manufactured by mixing barley and rice at an appropriate ratio; manufacturing the scorched rice after manufacturing the barley rice mixture in a method of mixing the barley rice mixture in a curcuma solution manufactured by extracting roasted curcuma with hot water, heating the same in three times, and gelatinating the same. Therefore, the present invention provides an excellent preference of a consumer by including unique flavor and color of the curcuma in the scorched rice, and enables effective ingestion of the scorched rice with the excellent preference without hard feeling compared to conventional scorched rice.

Description

Curcuma Barley Nurungji and its manufacturing method {CURCUMA BARLEY SCORCHED RICE, AND MANUFACTURING METHOD THEREOF}

The present invention relates to turmeric and barley rice and a method for producing the same, and more specifically, to prepare turmeric by using a barley rice mixture in which barley and rice are mixed in an appropriate ratio, but the barley rice mixture is added to a turmeric solution prepared by hot water extraction of roasted turmeric After mixing, it is heated three times to make it luxurious, and then it is made into Nurungji after making it into Nurungji, which has the advantage of excellent consumer preference because the unique flavor and color of turmeric are included in Nurungji, and it is harder than conventional Nurungji It relates to turmeric barley nurungi and its manufacturing method, which have the advantage of easy intake due to excellent palatability without

Nurungji is a by-product produced during the cooking process. It is produced when the rice in contact with the pot is carbonized when the moisture is reduced when the rice is cooked. It is one of the traditional foods that has been used as a rice nurungji with silver sungnyung.

However, since the production of scorched rice greatly reduces the yield of rice, an electric rice cooker designed with scientific heating and steam discharge methods has emerged to prevent the formation of scorched rice. Accordingly, when cooking rice, to increase the yield of rice It prevents the formation of a lot of nurungji.

As a result, scorched rice is manufactured as scorched rice or processed scorched rice at a separate scorched rice manufacturing plant, and demand for separately manufactured scorched rice or scorched ji processed products is increasing as a snack or after-meal dessert for men and women of all ages. Along with this, the development of functional scorched rice, in which nutrients and various tastes are added to the scorched rice itself, is also actively underway.

In particular, development of a method for producing scorched rice with flavor and color using turmeric is in progress. Republic of Korea Patent Registration No. 10-1463009 is characterized by using turmeric as a natural pigment, shortens the extraction process time of natural pigment contained in colored scorched paper, shows excellent chromaticity, and prevents nutrient destruction of natural pigment raw materials to improve nutritional aspects. Also disclosed is an excellent colored nurungji and technology related to its manufacturing method. In addition, Republic of Korea Patent Registration No. 10-2099765 discloses a technique related to a method for manufacturing healthy nurungji, in which turmeric powder is added to provide a unique color to nurungji and turmeric powder is absorbed into glutinous rice to show a more beautiful color.

As described above, many technologies are known for the technology of using turmeric as an additional material in the process of manufacturing scorched rice, but most of the existing known technologies use turmeric only as a natural pigment material to simply express color. can

Therefore, in the present invention, nurungji is prepared using a barley rice mixture mixed with barley and rice in an appropriate ratio, but the barley rice mixture is mixed with a turmeric solution prepared by hot water extraction of roasted turmeric, and then heated three times to make it gelatinized. By making scorched rice after producing barley rice luxury, turmeric's unique flavor and color are included in scorched paper, which has the advantage of excellent consumer preference. Turmeric Barley Nurungji was intended to be developed.

Republic of Korea Patent Registration No. 10-1463009 (Registration, 2014.11.12.) Republic of Korea Patent Registration No. 10-2099765 (Registration, 2020.04.06.)

The present invention has been made to solve the problems described above and provide necessary technology,

The present invention uses a barley rice mixture mixed with barley and rice in an appropriate ratio to make scorched paper, but after mixing the barley rice mixture with a turmeric solution prepared by extracting roasted turmeric with hot water, it is heated three times to make it gelatinized. By making scorched paper after manufacturing cargo, the unique flavor and color of turmeric are included in scorched rice, which has the advantage of excellent consumer preference. Its purpose is to provide nurungji and its manufacturing method.

As one embodiment of the present invention for achieving the above object,

One embodiment of the present invention is a turmeric solution preparation step of adding water to turmeric, heating it to extract hot water, and then filtering the solids to prepare a liquid turmeric solution; A barley rice mixture preparation step, which is performed simultaneously with the turmeric solution preparation step or performed before or after the turmeric solution preparation step, and produces a barley rice mixture by mixing pretreated barley and rice; A barley mixture gelatinization step of mixing the barley rice mixture prepared in the barley rice mixture preparation step with the turmeric solution prepared in the turmeric solution preparation step and gelatinizing it by heating to produce a barley rice gelatinized product; and a turmeric barley manufacturing step of filling the barley rice gelatin produced in the barley rice mixture gelatinization step in a nurunji molding machine, heating and pressurizing to produce turmeric barley nurunungji.

In the present invention, the step of preparing the turmeric solution is to dry the cut pieces of turmeric so that the moisture content is less than 5% (w / w), and then stir-fry for 2 to 3 minutes in a pan maintained at a temperature of 60 to 70 ° C. Turmeric pre-treatment step of pre-treatment; In the turmeric pretreatment step, 38000 to 42000 parts by weight of water maintained at a temperature of 95 ° C or higher is added to 100 parts by weight of turmeric pretreated, and then heated at a temperature of 95 to 100 ° C for 13 to 17 minutes to obtain a turmeric hot-water extract Turmeric hot water extraction step to prepare; Turmeric static aging step of cooling the turmeric hot water extract prepared in the turmeric hot water extraction step to a temperature of 10 to 35 ° C and then aging it for 5 to 7 hours; and a turmeric filtration step of producing a liquid turmeric solution by filtering the solids contained in the turmeric hot-water extract aged in the turmeric stationary aging step.

In the present invention, the barley in the barley rice mixture preparation step is washed 10 to 15 times with water maintained at a temperature of 18 to 22 ° C, and then the washed barley is washed at a temperature of 95 to 100 ° C for 3 to 5 minutes It is characterized in that it is pretreated in a manner in which the process of removing water after boiling is repeatedly performed three or more times.

In the present invention, the rice in the step of preparing the barley rice mixture is characterized in that it is pretreated by washing the rice 10 to 15 times with water maintained at a temperature of 18 to 22 ° C.

In the present invention, in the step of preparing the barley rice mixture, it is characterized in that the barley rice mixture is prepared by mixing rice at a ratio of 800 to 1200 parts by weight with respect to 100 parts by weight of barley.

In the present invention, the gelatinization step of the barley rice mixture is prepared by mixing the barley mixture at a ratio of 55 to 70 parts by weight with respect to 100 parts by weight of the turmeric solution to prepare a gelatinized preparation; The gelatinization preparation prepared in the preparation step for gelatinization is heated at a temperature of 95 to 100 ° C. for 4 to 6 minutes and steamed for 4 to 6 minutes while the heat supply is stopped to prepare the first barley rice gelatinized product 1 Secondary coding step; The first barley rice gelatinized product prepared in the first gelatinization step is gelatinized by heating at a temperature of 95 to 100 ° C. for 5 to 7 minutes and steamed for 2 to 4 minutes while the heat supply is stopped to make the second barley rice gelatinized 2nd gelatinization step to manufacture; And the second barley rice gelatinized product prepared in the second gelatinization step is gelatinized by heating at a temperature of 95 to 100 ° C. for 9 to 11 minutes, resting at a temperature of 65 to 75 ° C. for 4 to 6 minutes, and then stopping the heat supply It is characterized in that it consists of; a third gelatinization step of preparing a third barley rice gelatinized product by steaming for 14 to 16 minutes in the state.

In the present invention, in the nurungji manufacturing step, it is characterized in that the barley rice is filled in a nurungji molding machine and a pressure of 5 to 6 bar is applied at a temperature of 340 to 360 ° C. for 6 to 8 minutes to produce turmeric barley nurungji.

Another embodiment of the present invention provides turmeric barley nurungji, characterized in that produced by the above method.

The turmeric barley nurungji prepared according to one embodiment of the present invention is made of nurungji using a barley rice mixture in which barley and rice are mixed in an appropriate ratio, so it is not hard and has excellent palatability compared to conventional nurungji, so it is easy to consume there is

In particular, the turmeric barley crust prepared according to one embodiment of the present invention is prepared by using a barley rice mixture in which barley and rice are mixed in an appropriate ratio, but the barley rice mixture is mixed with a turmeric solution prepared by hot water extraction of roasted turmeric. There is an advantage that consumers' preference is excellent because the unique flavor and color of turmeric are included in the scorched rice by manufacturing barley rice luxury in a method of luxury by heating it three times and then making it into scorched paper.

1 is a flowchart showing a process step-by-step manufacturing method of turmeric barley nurungji according to an embodiment of the present invention.
Figure 2 is a flow chart showing a turmeric solution manufacturing step (S ₁₀₀ ) step by step in manufacturing turmeric barley scorched rice according to an embodiment of the present invention.
3 is a flow chart showing the barley rice mixture gelatinization step ( _S300 ) step by step in manufacturing turmeric barley scorched rice according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily practice the present invention. Embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art. Accordingly, the embodiments of the present invention can be modified in many different forms, and the scope of the present invention is not limited to the embodiments described below.

In the entire specification of the present invention, when a part includes a certain component, this means that it may further include other components without excluding other components unless otherwise stated.

Throughout the specification of the present invention, when a step is said to be located “on” or “before” another step, this is not only the case where a step is in a direct time-series relationship with another step, but also the mixing step after each step As such, the order of the two steps may include the same rights as in the case of an indirect time-series relationship in which the time-series order may change.

The terms "about," "substantially," and the like used throughout the specification of the present invention are used at or close to that value when manufacturing and material tolerances inherent in the stated meaning are given, and the present invention Accurate or absolute figures are used to prevent unfair use by unscrupulous infringers of the disclosed disclosures mentioned for the sake of understanding. The term “step of (doing)” or “step of” used throughout the present specification does not mean “step for”.

The present invention relates to turmeric barley scorched paper and a method for manufacturing the same, and the method for manufacturing turmeric barley scorched rice according to the present invention comprises a turmeric solution preparation step (S ₁₀₀ ), a barley rice mixture preparation step (S ₂₀₀ ), a barley rice mixture gelatinization step (S ₃₀₀ ) and nurungji manufacturing step (S ₄₀₀ ).

Hereinafter, a method for producing turmeric barley scorched paper according to an embodiment of the present invention will be described in detail. Curcuma barley nurungji (hereinafter also referred to as 'nurungji') according to an embodiment of the present invention can be more clearly understood by the manufacturing method described later.

1 is a flowchart showing a process step-by-step manufacturing method of turmeric barley nurungji according to an embodiment of the present invention.

First, the turmeric solution preparation step is performed (S ₁₀₀ ).

A turmeric solution preparation step (S ₁₀₀ ) is performed in which water is added to turmeric, heated to extract hot water, and the solids are filtered to prepare a liquid turmeric solution.

In the present invention, in order to effectively express the unique flavor and color of turmeric in the finally prepared nurungji by using turmeric in the production of scorched rice, it is prepared by adding water to turmeric without using turmeric powder, heating it, extracting hot water, and filtering the solids. It is characterized by using a liquid turmeric solution.

According to one embodiment of the present invention, the turmeric solution preparation step (S ₁₀₀ ) is to dry the cut pieces of turmeric so that the moisture content is less than 5% (w / w), and then maintained at a temperature of 60 to 70 ° C. Turmeric pre-treatment step of roasting and pre-treating in a pan for 2 to 3 minutes (S ₁₁₀ ); Water maintained at a temperature of 95 ° C or higher is added in an amount of 38,000 to 42,000 parts by weight based on 100 parts by weight of turmeric pretreated in the turmeric pretreatment step (S ₁₁₀ ), followed by heating at a temperature of 95 to 100 ° C for 13 to 17 minutes. Turmeric hot water extraction step of preparing a turmeric hot water extract (S ₁₂₀ ); Turmeric static aging step (S ₁₃₀ ) of cooling the turmeric hot water extract prepared in the turmeric hot water extraction step (S ₁₂₀ ) to a temperature of 10 to 35 ° C and then stationary aging for 5 to 7 hours; And a turmeric filtration step (S ₁₄₀ ) of filtering the solids contained in the turmeric hot-water extract statically aged in the turmeric stationary aging step (S ₁₃₀ ) to prepare a liquid turmeric solution (S 140 ).

Figure 2 is a flow chart showing a turmeric solution manufacturing step (S ₁₀₀ ) step by step in manufacturing turmeric barley scorched rice according to an embodiment of the present invention.

The turmeric pretreatment step (S ₁₁₀ ) is to dry the cut turmeric slices so that the moisture content is less than 5% (w / w), and then fry them for 2 to 3 minutes in a pan maintained at a temperature of 60 to 70 ° C. it is desirable

This is a problem in that when the dried turmeric is roasted for less than 2 minutes at a temperature of less than 60 ° C., the turmeric is not sufficiently roasted, so that the unique spicy taste of turmeric is not removed and the unique flavor of turmeric is not properly expressed. This is because it can occur, and in the case of pretreatment by roasting at a temperature exceeding 70 ° C for a time exceeding 3 minutes, turmeric is roasted at a relatively high temperature, causing a problem that some bitter and burnt tastes may be felt. am.

In addition, in the turmeric hot water extraction step (S ₁₂₀ ), 38000 to 42000 parts by weight of water maintained at a temperature of 95 ° C. or higher is added to 100 parts by weight of turmeric pretreated in the turmeric pretreatment step (S ₁₁₀ ), It is preferable to prepare the turmeric hot water extract by heating for 13 to 17 minutes at a temperature of 100 ° C.

When hot water extraction is performed by adding water to pretreated turmeric and then heating it at a temperature of less than 95 ° C for less than 13 minutes, the hot water extraction process is not sufficiently performed, resulting in a problem in that the unique flavor of turmeric is not properly extracted. This is because, in the case of hot water extraction by heating for a time exceeding 17 minutes, some of the unique flavor of turmeric may be lost as the hot water extraction process is performed for a long time.

In addition, in the turmeric static aging step (S ₁₃₀ ), it is preferable to cool the turmeric hot water extract prepared in the turmeric hot water extraction step (S ₁₂₀ ) to a temperature of 10 to 35 ° C and then to mature it for 5 to 7 hours.

This is because when the turmeric hot-water extract is statically aged for less than 5 hours at a temperature of less than 10 ° C, there is a concern that the unique flavor of turmeric may not be effectively expressed due to improper aging. This is because in the case of stationary aging for a time exceeding the time, it is aged for a long time and the taste is deteriorated, so that the consumer's preference for taste and flavor may be reduced.

Therefore, in the turmeric solution preparation step (S ₁₀₀ ), after drying the cut pieces of turmeric so that the moisture content is less than 5% (w / w), in a pan maintained at a temperature of 60 to 70 ° C. for 2 to 3 minutes Turmeric pre-treatment step of roasting and pre-treatment (S ₁₁₀ ); Water maintained at a temperature of 95 ° C or higher is added in an amount of 38,000 to 42,000 parts by weight based on 100 parts by weight of turmeric pretreated in the turmeric pretreatment step (S ₁₁₀ ), followed by heating at a temperature of 95 to 100 ° C for 13 to 17 minutes. Turmeric hot water extraction step of preparing a turmeric hot water extract (S ₁₂₀ ); Turmeric static aging step (S ₁₃₀ ) of cooling the turmeric hot water extract prepared in the turmeric hot water extraction step (S ₁₂₀ ) to a temperature of 10 to 35 ° C and then stationary aging for 5 to 7 hours; And a turmeric filtration step (S ₁₄₀ ) of filtering the solids contained in the turmeric hot water extract statically aged in the turmeric static aging step (S ₁₃₀ ) to prepare a liquid turmeric solution (S 140 ); do.

Next, the barley rice mixture manufacturing step is performed (S ₂₀₀ ).

A barley rice mixture preparation step ( _S200 ) of preparing a barley rice mixture by mixing the pretreated barley and rice is performed.

This step is not necessarily limited in time series with the turmeric solution preparation step ( _S100 ), and may be performed simultaneously with the turmeric solution preparation step ( _S100 ) or before or after the turmeric solution preparation step ( _S100 ). .

According to one embodiment of the present invention, the barley in the barley rice mixture preparation step ( _S200 ) is washed 10 to 15 times with water maintained at a temperature of 18 to 22 ° C, and then the washed barley is heated to 95 to 100 ° C. It may be characterized in that it is pretreated by a method of repeatedly performing a process of boiling for 3 to 5 minutes at a temperature of 3 to 5 minutes and then removing water three or more times.

This is because barley has a structure that is more than 15 times harder than that of rice. That is, in the case of barley, unlike the pretreatment process of rice, it is important to perform the drying process by boiling and drying the washed barley three or more times to loosen the protein particles of barley, especially at 95 to 100 ° C. If you boil it for more than 5 minutes at a temperature of 95 to 100 ℃ because it is difficult to make rice cake later in the form of rice cakes, you boil the washed barley at a temperature of 95 to 100 ℃ for 3 to 5 minutes. need to be limited.

According to one embodiment of the present invention, the rice of the barley rice mixture preparation step (S ₂₀₀ ) may be characterized in that it is pretreated by washing the rice 10 to 15 times with water maintained at a temperature of 18 to 22 ° C. .

According to one embodiment of the present invention, in the barley rice mixture preparation step ( _S200 ), it may be characterized in that the barley rice mixture is prepared by mixing rice at a ratio of 800 to 1200 parts by weight with respect to 100 parts by weight of barley.

It is preferable to prepare a barley rice mixture by mixing rice at a ratio of 800 to 1200 parts by weight with respect to 100 parts by weight of barley. This is because, as the mixing ratio of high barley is relatively high, the texture of the finally produced turmeric barley rice may be too hard, and when rice is mixed in a ratio exceeding 1200 parts by weight, the mixing ratio of rice increases. This is because there is a concern that the texture is too soft according to the texture, and the consumer's preference for the texture is relatively reduced.

Therefore, in the barley rice mixture preparation step ( _S200 ), a barley rice mixture is prepared by mixing rice at a ratio of 800 to 1200 parts by weight with respect to 100 parts by weight of barley, but the barley is 10 to 15 times with water maintained at a temperature of 18 to 22 ° C. After washing, the washed barley is boiled at a temperature of 95 to 100 ° C. for 3 to 5 minutes and then pretreated by repeating the process of removing water three or more times, and rice is used at 18 to 22 ° C. It is most preferable to use one pretreated by washing 10 to 15 times with water maintained at a temperature.

Next, a barley rice mixture gelatinization step is performed (S ₃₀₀ ).

_Barley rice mixture _{gelatinization} step ( S ₃₀₀ ) is performed.

In the present invention, in order to manufacture turmeric barley nu rung paper with excellent consumer preference by including turmeric's unique flavor and color in nurung paper, nurungji is prepared using a barley rice mixture mixed with barley and rice in an appropriate ratio, but hot water extraction of roasted turmeric It is characterized in that after mixing the barley rice mixture with the prepared turmeric solution and then heating it three times to make it gelatinized, after preparing the barley rice luxury product, it is made into nurungji.

According to one embodiment of the present invention, the barley rice mixture gelatinization step (S ₃₀₀ ) is a gelatinization preparation preparation step (S ₃₁₀ ); The gelatinization preparation prepared in the preparation step for gelatinization is heated at a temperature of 95 to 100 ° C. for 4 to 6 minutes and steamed for 4 to 6 minutes while the heat supply is stopped to prepare the first barley rice gelatinized product 1 Secondary coding step (S ₃₂₀ ); The first barley rice gelatinized product prepared in the first gelatinization step is gelatinized by heating at a temperature of 95 to 100 ° C. for 5 to 7 minutes and steamed for 2 to 4 minutes while the heat supply is stopped to make the second barley rice gelatinized a second gelatinization step of manufacturing (S ₃₃₀ ); And the second barley rice gelatinized product prepared in the second gelatinization step is gelatinized by heating at a temperature of 95 to 100 ° C. for 9 to 11 minutes, resting at a temperature of 65 to 75 ° C. for 4 to 6 minutes, and then stopping the heat supply It can be characterized by consisting of; a tertiary gelatinization step (S ₃₄₀ ) of preparing a tertiary barley rice gelatinization by steaming for 14 to 16 minutes in the state.

3 is a flow chart showing the barley rice mixture gelatinization step ( _S300 ) step by step in manufacturing turmeric barley scorched rice according to an embodiment of the present invention.

In the preparation step for gelatinization ( _S310 ), it is preferable to prepare a preparation for gelatinization by mixing the barley mixture at a ratio of 55 to 70 parts by weight with respect to 100 parts by weight of the turmeric solution.

This is because when the barley rice mixture is mixed at a ratio of less than 55 parts by weight with respect to 100 parts by weight of the turmeric solution, there may be a problem in that the aroma and flavor of turmeric is expressed too excessively in the finally prepared turmeric barley nurungji. This is because when the mixture is mixed at a ratio exceeding 70 parts by weight, there is a risk that the unique flavor of turmeric may not be properly expressed.

In addition, the first gelatinization step ( _S320 ) heats the gelatinization preparation prepared in the preparation step ( _S310 ) for 4 to 6 minutes at a temperature of 95 to 100 ° C. It is preferable to prepare the first barley rice luxury product by steaming for 6 to 6 minutes.

In addition, in the second gelatinization step ( _S330 ), the first barley rice gelatinized product prepared in the first gelatinization step ( _S320 ) is gelatinized by heating at a temperature of 95 to 100 ° C. for 5 to 7 minutes, and the heat supply is stopped. It is preferable to prepare secondary barley rice luxury by steaming for 2 to 4 minutes in the state.

In addition, in the third gelatinization step ( _S340 ), the second barley rice gelatinized product prepared in the second gelatinization step ( _S330 ) is gelatinized by heating for 9 to 11 minutes at a temperature of 95 to 100 ° C. It is preferable to manufacture the tertiary barley rice luxury by resting for 4 to 6 minutes at a temperature of 14 to 16 minutes in a state where heat supply is stopped.

The moxibustion process means to leave it for a certain period of time with the heat supply stopped. Although not limited thereto, in the first gelatinization step ( _S320 ), the second gelatinization step ( _S330 ), and the third gelatinization step ( _S340 ), heat is applied for a certain period of time while the lid is covered, and then the lid is not opened. It is characterized in that the steaming process is performed in a state in which heat supply is stopped in a non-heated state.

That is, in the first gelatinization step ( _S320 ), the second gelatinization step ( _S330 ), and the third gelatinization step ( _S340 ), heat is applied for a certain period of time and then the heat supply is stopped. By doing this, it is possible to minimize the evaporation of the turmeric solution during gelatinization and to increase the permeability of the turmeric solution to the barley rice mixture, which has the advantage of allowing a large amount of the unique flavor of turmeric to be included.

Therefore, in the barley rice mixture gelatinization step ( _S300 ), the barley rice gelatinized material is prepared by gelatinizing the gelatinized preparation by mixing the barley rice mixture with the turmeric solution in 1 to 3 steps, but the barley rice mixture is prepared with respect to 100 parts by weight of the turmeric solution Preparing a preparation for gelatinization by mixing at a ratio of 55 to 70 parts by weight ( _S310 ); The gelatinization preparation prepared in the preparation step for gelatinization is heated at a temperature of 95 to 100 ° C. for 4 to 6 minutes and steamed for 4 to 6 minutes while the heat supply is stopped to prepare the first barley rice gelatinized product 1 Secondary coding step (S ₃₂₀ ); The first barley rice gelatinized product prepared in the first gelatinization step is gelatinized by heating at a temperature of 95 to 100 ° C. for 5 to 7 minutes and steamed for 2 to 4 minutes while the heat supply is stopped to make the second barley rice gelatinized a second gelatinization step of manufacturing (S ₃₃₀ ); And the second barley rice gelatinized product prepared in the second gelatinization step is gelatinized by heating at a temperature of 95 to 100 ° C. for 9 to 11 minutes, resting at a temperature of 65 to 75 ° C. for 4 to 6 minutes, and then stopping the heat supply It is most preferable to produce barley rice luxury, including a third gelatinization step (S ₃₄₀ ) of preparing a third barley rice luxury product by steaming for 14 to 16 minutes in the state.

Next, a nurungji manufacturing step is performed (S ₄₀₀ ).

The barley rice mixture gelatinization step (S ₃₀₀ ) is performed in a scorched rice manufacturing step (S ₄₀₀ ) of filling the barley rice gelatinized product in a scorched rice molding machine, heating and pressurizing to produce turmeric barley scorched rice.

According to one embodiment of the present invention, in the nurungji manufacturing step (S ₄₀₀ ), barley rice is filled in a nurungji molding machine and a pressure of 5 to 6 bar is applied for 6 to 8 minutes at a temperature of 340 to 360 ° C. to make turmeric barley nurungji manufacturing can be characterized.

It is preferable to prepare turmeric barley crust by filling the barley rice gelatin in a scorched rice molding machine and applying a pressure of 5 to 6 bar for 6 to 8 minutes at a temperature of 340 to 360 ° C. This is because there is a risk that the crispy texture may not be properly expressed when the turmeric barley is made by applying a pressure of less than 5 bar for less than a minute, and the barley rice luxury is cooked at a temperature exceeding 360 ° C for a time exceeding 8 minutes. This is because when a pressure exceeding 6 bar is applied to make turmeric barley rice, problems such as bitter and burnt taste may occur.

Although not limited thereto, it is preferable to immediately perform a cooling process in order to remove the latent heat of the curd barley scorched rice after the scorched rice manufacturing step ( _S400 ). This is because the latent heat caused by the swelling of scorched rice burns carbohydrate tissue, so if cooling is not performed immediately, bitter taste may develop in scorched rice. This is because it can be effective in color expression.

In addition, although not limited thereto, the cooling process performed after the scorched rice manufacturing step (S ₄₀₀ ) uses a method of sucking air from the bottom so that air can be rotated for a cyclone effect so that cooling can be achieved in a short time. It is preferable to use a device that

Therefore, in the nurungji manufacturing step (S ₄₀₀ ), the barley rice luxury goods are filled in the nurungji molding machine and a pressure of 5 to 6 bar is applied for 6 to 8 minutes at a temperature of 340 to 360 ° C. It is most preferable to prepare turmeric barley rice by filling and applying a pressure of 5 to 6 bar for 6 to 8 minutes at a temperature of 340 to 360 ° C.

Turmeric Barley Nurungji Manufacturing

Curcuma barley nurungji is prepared according to an embodiment of the present invention.

1. Turmeric solution preparation step (S ₁₀₀ ): After drying the cut pieces of turmeric to a moisture content of less than 5% (w / w), pre-treatment by roasting for 2 minutes in a pan maintained at a temperature of 65 ° C (turmeric Preprocessing step (S ₁₁₀ )). After adding 40,000 parts by weight of water maintained at a temperature of 95 ° C or higher to 100 parts by weight of the pretreated turmeric, it is heated at a temperature of 97 ° C for 15 minutes to prepare a turmeric hot water extract (turmeric hot water extraction step (S ₁₂₀ )). After cooling the turmeric hot-water extract to a temperature of 30 ° C., it is aged for 6 hours (turmeric static aging step (S ₁₃₀ )). The solids contained in the statically aged turmeric hot water extract are filtered to prepare a liquid turmeric solution (turmeric filtration step ( _S140 )).

2. Barley rice mixture preparation step (S ₂₀₀ ): A barley rice mixture is prepared by mixing 1000 parts by weight of rice with respect to 100 parts by weight of barley. At this time, the barley is pretreated by washing 13 times with water maintained at a temperature of 20 ° C, boiling the washed barley at a temperature of 97 ° C for 4 minutes, and then repeatedly performing the process of removing water three or more times. use. In addition, rice is used pretreated by washing 13 times with water maintained at a temperature of 20 ° C.

3. Barley rice mixture gelatinization step (S ₃₀₀ ): The barley rice mixture is mixed in a ratio of 60 parts by weight to 100 parts by weight of the turmeric solution to prepare a gelatinization preparation (gelatinization preparation preparation step (S ₃₁₀ )). The preparation for gelatinization is gelatinized by heating at a temperature of 97 ° C. for 5 minutes, and then steamed for 5 minutes while the heat supply is stopped to produce a first gelatinized barley rice (first gelatinization step ( _S320 )). The first barley rice gelatinized material is gelatinized by heating at a temperature of 97 ° C. for 6 minutes, and the second barley rice gelatinized product is prepared by steaming for 3 minutes while the heat supply is stopped (second gelatinization step ( _S330 )). The second barley rice gelatinized material is gelatinized by heating at a temperature of 97 ° C for 10 minutes, rested at a temperature of 70 ° C for 5 minutes, and then steamed for 15 minutes while the heat supply is stopped to produce a third barley rice gelatinized product ( 3rd coding step (S ₃₄₀ )).

4. Nurungji manufacturing step (S ₄₀₀ ): The tertiary barley rice luxuries are filled in a Nurungji molding machine and a pressure of 5.5 bar is applied for 7 minutes at a temperature of 350 ° C to prepare turmeric barley Nurungji.

Turmeric solution manufacturing step (S ₁₀₀ ) Turmeric pretreatment step included in (S ₁₁₀ ) sensory test according to the process conditions (temperature and time)

According to an embodiment of the present invention, the turmeric barley scorched paper of the experimental groups 2-1 to 2-4 was prepared, and the roasting temperature and roasting time of the turmeric pretreatment step ( _S110 ) included in the turmeric solution preparation step ( _S100 ) Curcuma pretreatment step included in turmeric solution preparation step (S ₁₀₀ ) (S ₁₁₀ ) Conduct sensory tests according to the process conditions (temperature and time) of

[Preparation of experimental group and control group of Example 2]

Curcuma barley scorched rice of experimental groups 2-1 to 2-4 and turmeric barley scorched rice of control groups 2-1 to 2-7 were prepared in the same manner as the turmeric barley scorched rice of Example 1, but in the turmeric solution preparation step (S ₁₀₀ ) It was prepared by changing the process conditions such as roasting temperature and roasting time of the included turmeric pretreatment step (S ₁₁₀ ) to the conditions in Table 1 below.

process conditions Stir-fry temperature Stir-fry time Experimental group 2-1 60℃ 2 minutes Experimental group 2-2 70℃ 2 minutes Experimental group 2-3 65℃ 2 minutes Experimental group 2-4 65℃ 3 minutes control group 2-1 40℃ 2 minutes control group 2-2 50℃ 2 minutes control group 2-3 80℃ 2 minutes control group 2-4 90℃ 2 minutes control group 2-5 65℃ 1 minute control group 2-6 65℃ 5 minutes Control group 2-7 65℃ 10 minutes

As shown in the above manufacturing method, the turmeric and barley crumbles of the experimental groups 2-1 to 2-4 were prepared according to an embodiment of the present invention, and the turmeric pretreatment step (S ₁₁₀ ) included in the turmeric solution manufacturing step (S ₁₀₀ ) ) Process conditions such as roasting temperature and roasting time were set to suit the conditions defined in the present invention and then prepared.

In contrast, the turmeric and barley scorched rice of the control groups 2-1 and 2-2 were prepared after setting the process conditions so that the turmeric pretreatment step (S ₁₁₀ ) was performed at a temperature lower than the roasting temperature defined in the present invention, and the control group 2-3 and 2-4 turmeric barley scorched rice were prepared after setting process conditions such that the turmeric pretreatment step (S ₁₁₀ ) was performed at a temperature higher than the roasting temperature defined in the present invention.

In addition, the turmeric and barley crusts of the control group 2-5 were prepared after setting the process conditions so that the turmeric pretreatment step (S ₁₁₀ ) was performed for a shorter time than the roasting time limited in the present invention, and the control groups 2-6 and 2-7 Turmeric Barley Nurungji was prepared after setting process conditions so that the turmeric pretreatment step (S ₁₁₀ ) was performed for a longer time than the roasting time limited in the present invention.

[Sensory test for the experimental group and control group of Example 2]

A sensory test was performed on the turmeric and barley crusts of the experimental groups 2-1 to 2-4 and the turmeric and barley crusts of the control groups 2-1 to 2-7.

For the sensory test, 50 adult male and female panelists between the ages of 20 and 60 were randomly selected, and the panelists tasted the turmeric and barley noodles from the experimental groups 2-1 to 2-4 and the control group 2-1 to 2-7. , flavor, flavor and texture were evaluated using a 10-point evaluation method. The results of the average value of the sensory test for 50 panelists are shown in Table 2 below.

taste incense zest texture Preference (Comprehensive) Experimental group 2-1 8.4 8.8 9.0 8.4 8.7 Experimental group 2-2 9.4 9.5 9.6 8.8 9.3 Experimental group 2-3 8.8 9.4 9.1 9.2 9.1 Experimental group 2-4 8.9 8.4 9.0 9.0 8.8 control group 2-1 5.0 5.6 5.3 8.7 6.2 control group 2-2 5.8 6.2 5.9 8.6 6.6 control group 2-3 7.0 7.4 7.7 8.4 7.6 control group 2-4 5.5 6.7 4.6 8.6 6.4 control group 2-5 6.1 7.7 5.6 8.8 7.1 control group 2-6 5.2 5.4 5.0 8.7 6.1 Control group 2-7 4.5 2.3 4.7 8.5 5.0

* Sensory score (10: very good, 0: very bad)

Table 2 shows the results of the sensory test on the turmeric barley scorched rice of experimental groups 2-1 to 2-4 and the turmeric barley scorched rice of control groups 2-1 to 2-7, and the experimental groups prepared according to one embodiment of the present invention. The 2-1 to 2-4 turmeric and barley crusts were evaluated as excellent in all sensory test items such as taste, aroma, flavor, and texture.

On the other hand, after setting the process conditions so that the turmeric pretreatment step (S ₁₁₀ ) is carried out at a temperature lower than the roasting temperature defined in the present invention, the turmeric and barley scorched rice of the control groups 2-1 and 2-2 and the present invention limited After setting the process conditions to be carried out for a shorter time than the roasting time, the turmeric and barley Nurungji of the control group 2-5 was not sufficiently roasted, so the unique spicy taste of turmeric was not removed, and the unique flavor of turmeric was not well expressed. Consumers' preference for taste, aroma and flavor was evaluated as insufficient.

In addition, after setting the process conditions so that the turmeric pretreatment step (S ₁₁₀ ) is performed at a temperature higher than the roasting temperature defined in the present invention, the control groups 2-3 and 2-4 prepared turmeric and barley scorched rice and stir-fried as defined in the present invention After setting the process conditions to be carried out for a longer time than the time, the turmeric barley noodles of the control groups 2-6 and 2-7 were over-roasted, resulting in some bitter and burnt tastes. Consumers' preference for taste, aroma, and flavor was evaluated to be insufficient compared to the experimental group's Turmeric Barley Nurungji.

Therefore, in the turmeric pretreatment step (S ₁₁₀ ) included in the turmeric solution manufacturing step (S ₁₀₀ ) during the process of manufacturing turmeric barley rice, dried turmeric slices are cut so that the moisture content is less than 5% (w / w) Then, if the process conditions such as roasting temperature and roasting time are specifically defined by frying for 2 to 3 minutes in a pan maintained at a temperature of 60 to 70 ° C. It was confirmed that the quality of the turmeric barley nurungji itself could be improved because the flavor could be effectively expressed.

Turmeric solution manufacturing step (S ₁₀₀ ) Turmeric hot water extraction step included in (S ₁₂₀ ) sensory test according to the process conditions (temperature and time)

According to an embodiment of the present invention, the turmeric and barley rice was prepared in experimental groups 3-1 to 3-4, and the extraction temperature and extraction time of the turmeric hot water extraction step (S ₁₂₀ ) included in the turmeric solution preparation step (S ₁₀₀ ) Turmeric hot water extraction step included in turmeric solution manufacturing step (S ₁₀₀ ) by preparing control groups 3-1 to 3-6 turmeric and barley nurungi after setting the same process conditions differently from the conditions defined in the present invention ₁₂₀ ) and conduct sensory tests according to the process conditions (temperature and time).

[Preparation of experimental group and control group of Example 3]

Curcuma barley scorched rice of experimental groups 3-1 to 3-4 and turmeric barley scorched rice of control groups 3-1 to 3-6 were prepared in the same manner as the turmeric barley scorched rice of Example 1, but in the turmeric solution preparation step (S ₁₀₀ ) It was prepared by changing the process conditions such as the extraction temperature and extraction time of the included turmeric hot water extraction step (S ₁₂₀ ) to the conditions in Table 3 below.

process condition extraction temperature extraction time Experimental group 3-1 95℃ 15 minutes Experimental group 3-2 100℃ 15 minutes Experimental group 3-3 97℃ 13 minutes Experimental group 3-4 97℃ 17 minutes control group 3-1 80℃ 15 minutes control group 3-2 90℃ 15 minutes control group 3-3 97℃ 5 minutes control group 3-4 97℃ 10 minutes control group 3-5 97℃ 20 minutes control group 3-6 97℃ 30 minutes

As shown in the above manufacturing method, the turmeric and barley crumbles of the experimental groups 3-1 to 3-4 were prepared according to an embodiment of the present invention, and the turmeric hot water extraction step (S ) included in the turmeric solution manufacturing step (S ₁₀₀ ) ₁₂₀ ) was prepared after setting process conditions such as extraction temperature and extraction time to suit the conditions defined in the present invention.

In contrast, the turmeric and barley nurungi of the control groups 3-1 and 3-2 were prepared after setting the process conditions such that the turmeric hot water extraction step (S ₁₂₀ ) was performed at a temperature lower than the extraction temperature defined in the present invention.

In addition, the turmeric and barley crusts of the control groups 3-3 and 3-4 were prepared after setting the process conditions so that the turmeric hot water extraction step (S ₁₂₀ ) was performed for a shorter time than the extraction time defined in the present invention, and the control group 3-5 and Curcuma Barley Nurungji of 3-6 were prepared after setting process conditions such that the turmeric hot water extraction step (S ₁₂₀ ) was performed for a longer time than the extraction time defined in the present invention.

[Sensory test for the experimental group and control group of Example 3]

A sensory test was performed on the turmeric and barley noodles of the experimental groups 3-1 to 3-4 and the turmeric and barley noodles of the control groups 3-1 to 3-6.

For the sensory test, 50 adult male and female panelists between the ages of 20 and 60 were randomly selected, and the panelists tasted the turmeric and barley noodles from the experimental groups 3-1 to 3-4 and the control group 3-1 to 3-6. , flavor, flavor and texture were evaluated using a 10-point evaluation method. The results of the average value of the sensory test for 50 panelists are shown in Table 4 below.

taste incense zest texture Preference (Comprehensive) Experimental group 3-1 8.9 8.5 8.7 8.2 8.6 Experimental group 3-2 8.6 8.7 8.6 8.9 8.7 Experimental group 3-3 8.8 8.8 8.6 8.4 8.7 Experimental group 3-4 8.4 8.4 8.8 8.5 8.5 control group 3-1 5.2 3.9 5.4 8.1 5.7 control group 3-2 5.5 4.2 4.8 7.9 5.6 control group 3-3 5.8 4.8 5.6 8.3 6.1 control group 3-4 6.9 5.4 6.8 8.4 6.9 control group 3-5 6.1 5.9 6.3 8.2 6.6 control group 3-6 5.8 4.8 5.6 8.8 6.3

* Sensory score (10: very good, 0: very bad)

Table 4 shows the results of the sensory test on the turmeric barley scorched rice of the experimental groups 3-1 to 3-4 and the turmeric barley scorched rice of the control groups 3-1 to 3-6, and the experimental groups prepared according to one embodiment of the present invention. The turmeric and barley crusts of 3-1 to 3-4 were evaluated as excellent in all sensory test items such as taste, aroma, flavor, and texture.

On the other hand, after setting the process conditions so that the turmeric hot water extraction step (S ₁₂₀ ) is performed at a temperature lower than the extraction temperature defined in the present invention, the turmeric and barley crusts of the control groups 3-1 and 3-2 and those limited in the present invention The turmeric and barley nurungi of the control groups 3-3 and 3-4, which were prepared after setting the process conditions to be performed for a shorter time than the extraction time, did not perform the hot water extraction process sufficiently, so that the extraction of the unique flavor of turmeric was not properly performed. Consumers' preference for taste, aroma and flavor was evaluated as insufficient.

In addition, after setting the process conditions so that the turmeric hot water extraction step (S ₁₂₀ ) is performed for a longer time than the extraction time defined in the present invention, the turmeric and barley noodles of the control groups 3-5 and 3-6 were hot-water extracted for a long time As a result of some loss of the unique flavor of turmeric, it was evaluated that the consumer's preference for the taste, aroma, and flavor of the finally prepared turmeric and barley scorched rice was insufficient compared to that of the experimental group.

Therefore, in the turmeric hot water extraction step (S ₁₂₀ ) included in the turmeric solution manufacturing step (S ₁₀₀ ) during the process of manufacturing turmeric barley fried rice, 38000 to 42000 After adding it in a proportion by weight, it is prepared by heating at a temperature of 95 to 100 ° C for 13 to 17 minutes to produce a hot-water extract of turmeric. When process conditions such as extraction temperature and extraction time are specifically limited, the finally prepared turmeric It was confirmed that the quality of turmeric barley scorched rice itself could be improved by effectively expressing the unique aroma and flavor of turmeric in barley scorched rice.

Turmeric solution manufacturing step (S ₁₀₀ ) Turmeric political ripening step included in (S ₁₃₀ ) sensory test according to the process conditions (temperature and time)

According to one embodiment of the present invention, the turmeric and barley scorched paper of the experimental groups 4-1 to 4-4 was prepared, and the aging temperature and aging time of the turmeric static aging step (S ₁₃₀ ) included in the turmeric solution manufacturing step (S ₁₀₀ ) The same process conditions are set differently from the conditions defined in the present invention, and then the turmeric and barley crumbles of the control groups 4-1 to 4-9 are prepared, and the turmeric static aging step (S 100) included in the turmeric solution preparation step (S ₁₀₀ ) ₁₃₀ ) and conduct sensory tests according to the process conditions (temperature and time).

[Preparation of experimental group and control group of Example 4]

Curcuma barley scorched rice of experimental groups 4-1 to 4-4 and turmeric barley scorched rice of control groups 4-1 to 4-9 were prepared in the same manner as the turmeric barley scorched rice of Example 1, but in the turmeric solution preparation step (S ₁₀₀ ) It was prepared by changing the process conditions such as the aging temperature and aging time of the included turmeric static aging step (S ₁₃₀ ) to the conditions in Table 5 below.

process conditions ripening temperature ripening time Experimental group 4-1 10℃ 6 hours Experimental group 4-2 35℃ 6 hours Experimental group 4-3 30℃ 5 hours Experiment group 4-4 25℃ 7 hours Control group 4-1 X X Control group 4-2 4℃ 6 hours Control group 4-3 8℃ 6 hours control group 4-4 40℃ 6 hours control group 4-5 60℃ 6 hours control group 4-6 30℃ 1 hours control group 4-7 30℃ 4 hours control group 4-8 30℃ 8 hours control group 4-9 30℃ 12 hours

As shown in the above manufacturing method, the turmeric and barley crumbles of the experimental groups 4-1 to 4-4 were prepared according to an embodiment of the present invention, and the turmeric static aging step (S ) included in the turmeric solution manufacturing step (S ₁₀₀ ) ₁₃₀ ) was prepared after setting process conditions such as aging temperature and aging time to suit the conditions defined in the present invention.

On the other hand, the turmeric and barley crust of the control group 4-1 was prepared after setting the process conditions so as not to perform the turmeric static aging step (S ₁₃₀ ) itself.

In addition, the turmeric and barley crusts of the control groups 4-2 and 4-3 were prepared after setting the process conditions so that the turmeric static aging step (S ₁₃₀ ) was performed at a temperature lower than the aging temperature defined in the present invention, and the control group 4-4 and 4-5 turmeric barley nurungji were prepared after setting process conditions so that the turmeric static aging step (S ₁₃₀ ) was performed at a temperature higher than the aging temperature defined in the present invention.

In addition, the turmeric and barley crusts of the control groups 4-6 and 4-7 were prepared after setting the process conditions so that the turmeric static aging step (S ₁₃₀ ) was performed for a shorter time than the aging time defined in the present invention, and the control group 4-8 and Curcuma Barley Nurungji of 4-9 were prepared after setting process conditions such that the turmeric static aging step (S ₁₃₀ ) was performed for a longer time than the aging time defined in the present invention.

[Sensory test for the experimental group and control group of Example 4]

A sensory test was performed on the turmeric and barley crusts of the experimental groups 4-1 to 4-4 and the turmeric and barley crusts of the control groups 4-1 to 4-9.

For the sensory test, 50 adult male and female panelists between the ages of 20 and 60 were randomly selected, and the panelists tasted the turmeric and barley noodles from the experimental group 4-1 to 4-4 and the control group 4-1 to 4-9. , flavor, flavor and texture were evaluated using a 10-point evaluation method. The results of the average value of the sensory test for 50 panelists are shown in Table 6 below.

taste incense zest texture Preference (Comprehensive) Experimental group 4-1 8.5 8.9 8.7 8.1 8.6 Experimental group 4-2 9.3 9.2 8.5 8.3 8.8 Experimental group 4-3 9.4 9.0 9.3 8.7 9.1 Experiment group 4-4 9.1 9.0 8.9 7.9 8.7 Control group 4-1 4.5 3.9 4.8 8.0 5.3 Control group 4-2 6.3 7.8 6.4 8.4 7.2 Control group 4-3 6.7 8.6 6.9 8.2 7.6 control group 4-4 6.1 5.5 6.0 8.2 6.5 control group 4-5 5.9 5.0 5.7 7.8 6.1 control group 4-6 4.8 6.4 5.3 8.1 6.2 control group 4-7 5.0 7.0 5.7 8.4 6.5 control group 4-8 5.4 7.9 6.1 8.0 6.9 control group 4-9 4.9 8.3 5.2 8.1 6.6

* Sensory score (10: very good, 0: very bad)

Table 6 shows the results of the sensory test on the turmeric barley scorched rice of the experimental groups 4-1 to 4-4 and the turmeric barley scorched rice of the control groups 4-1 to 4-9, and the experimental groups prepared according to one embodiment of the present invention. The 4-1 to 4-4 turmeric and barley crusts were evaluated as excellent in all sensory test items such as taste, aroma, flavor, and texture.

On the other hand, since the turmeric barley nurungji of the control group 4-1, which was prepared after setting the process conditions not to perform the turmeric static aging step (S ₁₃₀ ) itself, did not go through the aging process, the unique flavor of turmeric was relatively not expressed properly. Consumers' preference for taste, aroma, and flavor were all evaluated as insufficient.

In addition, after setting the process conditions so that the turmeric static aging step (S ₁₃₀ ) is performed at a temperature lower than the aging temperature defined in the present invention, the turmeric and barley scoured ji of the control groups 4-2 and 4-3 and the After setting the process conditions to be carried out for a shorter time than the aging time, the turmeric and barley crusts of the control groups 4-6 and 4-7 were not matured properly, so the unique flavor of turmeric was not effectively expressed, so the taste, aroma and flavor It was evaluated that consumers' preference for was insufficient.

In addition, after setting the process conditions so that the turmeric static aging step (S ₁₃₀ ) is performed at a temperature higher than the aging temperature defined in the present invention, the control 4-4 and 4-5 turmeric barley scorched rice and The turmeric barley nurungji of the control groups 4-8 and 4-9, which were prepared after setting the process conditions to be carried out for a longer period of time than the aging time, had good consumer preference for the scent of turmeric, but the taste deteriorated due to aging for a long time. It was evaluated as insufficient for taste and flavor.

Therefore, in the turmeric static aging step (S ₁₃₀ ) included in the turmeric solution preparation step (S ₁₀₀ ) during the process of manufacturing turmeric barley fried rice, the turmeric hot-water extract is cooled to a temperature of 10 to 35 ° C and then aged for 5 to 7 hours. If the process conditions such as aging temperature and aging time are specifically limited, it is possible to effectively express the unique aroma and flavor of turmeric in the finally produced turmeric and barley molasses, thereby improving the quality of the turmeric and barley molasses itself. Confirmed.

Barley rice mixture manufacturing step (S ₂₀₀ ) sensory test according to the process conditions (mixing ratio)

According to one embodiment of the present invention, the experimental group 5-1 to 5-3 turmeric and barley nurungi are prepared, and the process conditions such as the mixing ratio of barley and rice mixed in the barley rice mixture manufacturing step (S ₂₀₀ ) are limited in the present invention After setting the conditions differently, the prepared control 5-1 to 5-4 turmeric barley scorched paper is prepared, and a sensory test is performed according to the process conditions (mixing ratio) of the barley rice mixture manufacturing step (S ₂₀₀ ).

[Preparation of experimental group and control group of Example 5]

The turmeric barley scorched rice of the experimental groups 5-1 to 5-3 and the turmeric barley scorched rice of the control groups 5-1 to 5-4 were prepared in the same manner as the turmeric barley scorched rice of Example 1, but in the barley rice mixture preparation step (S ₂₀₀ ) It was prepared by changing the process conditions such as the mixing ratio of barley and rice to be mixed to the conditions in Table 7 below.

Mixing ratio (composition ratio) barley rice Experimental group 5-1 100 800 Experimental group 5-2 100 1000 Experimental group 5-3 100 1200 control group 5-1 100 500 control group 5-2 100 700 control group 5-3 100 1300 control group 5-4 100 1500

As shown in the above manufacturing method, the turmeric and barley rice of experimental groups 5-1 to 5-3 was prepared according to an embodiment of the present invention, and the mixing ratio of barley and rice mixed in the barley rice mixture manufacturing step (S ₂₀₀ ) It was prepared after setting to suit the conditions defined in the present invention.

On the other hand, in the control group 5-1 and 5-2, the turmeric and barley scorched rice was set in process conditions so that the mixing ratio of rice mixed with barley was lower than the mixing ratio defined in the present invention in the barley rice mixture manufacturing step (S ₂₀₀ ). It was prepared, and the turmeric and barley crusts of the control groups 5-3 and 5-4 were set in process conditions so that the mixing ratio of rice mixed with barley in the barley rice mixture manufacturing step (S ₂₀₀ ) was higher than the mixing ratio defined in the present invention. manufactured.

[Sensory test for the experimental group and control group of Example 5]

A sensory test was performed on the turmeric and barley crusts of the experimental groups 5-1 to 5-3 and the turmeric and barley crusts of the control groups 5-1 to 5-4.

For the sensory test, 50 adult male and female panelists between the ages of 20 and 60 were randomly selected, and the panelists tasted the turmeric and barley noodles from the experimental group 5-1 to 5-3 and the control group 5-1 to 5-4. , flavor, flavor and texture were evaluated using a 10-point evaluation method. The results of the average values of sensory tests for 50 panelists are shown in Table 8 below.

taste incense zest texture Preference (Comprehensive) Experimental group 5-1 9.8 9.9 9.4 8.8 9.5 Experimental group 5-2 9.6 9.4 8.8 8.4 9.1 Experimental group 5-3 9.5 9.2 8.9 8.0 8.9 control group 5-1 6.7 5.9 6.8 2.1 5.4 control group 5-2 7.2 6.3 7.0 3.1 5.9 control group 5-3 8.0 6.9 7.1 6.5 7.1 control group 5-4 7.5 6.5 6.3 6.0 6.6

* Sensory score (10: very good, 0: very bad)

Table 8 shows the results of the sensory test on the turmeric barley scorched rice of the experimental groups 5-1 to 5-3 and the turmeric barley scorched rice of the control group 5-1 to 5-4, the experimental groups prepared according to one embodiment of the present invention. The 5-1 to 5-3 turmeric and barley crusts were evaluated as excellent in all sensory test items such as taste, aroma, flavor, and texture.

On the other hand, turmeric barley of control groups 5-1 and 5-2 prepared after setting process conditions so that the mixing ratio of rice mixed with barley in the barley rice mixture manufacturing step (S ₂₀₀ ) is lower than the mixing ratio defined in the present invention As the mixing ratio of barley, which has a higher strength than rice, was relatively high, the texture of the finally prepared turmeric barley nurungji became too hard, so consumers' preference for the texture was evaluated as very insufficient.

In addition, after setting the process conditions so that the mixing ratio of rice mixed with barley in the barley rice mixture manufacturing step (S ₂₀₀ ) is higher than the mixing ratio defined in the present invention, control 5-3 and 5-4 Turmeric Barley Nurungji Compared to the turmeric barley scorched rice in the experimental group, as the mixing ratio of rice increased, the texture was too soft, and it was evaluated that consumers' preference for the texture was relatively insufficient.

Therefore, in the process of manufacturing turmeric barley scorched rice, in the step of preparing barley rice mixture (S ₂₀₀ ), rice is mixed in a ratio of 800 to 1200 parts by weight with respect to 100 parts by weight of barley to prepare a barley rice mixture. The mixing ratio of rice mixed with barley and When the same process conditions are specifically limited, it was confirmed that the quality of the turmeric barley lingonji itself can be improved because it has the advantage of excellent texture by ensuring that the finally produced turmeric barley nulongji has an appropriate strength.

Barley rice mixture gelatinization step (S ₃₀₀ ) Luxury preparation manufacturing step included in (S ₃₁₀ ) sensory test according to the process conditions (mixing ratio)

According to one embodiment of the present invention, turmeric and barley rice were prepared from experimental groups 6-1 to 6-3, and the turmeric solution and barley rice mixed in the preparation step (S ₃₁₀ ) of the gelatinized preparation included in the gelatinization step (S ₃₀₀ ) of the barley rice mixture After setting the process conditions such as the mixing ratio of the mixture to be different from the conditions defined in the present invention, prepared turmeric barley nurungji of the control groups 6-1 to 6-4, and the gelatinized preparation included in the barley rice mixture gelatinization step (S ₃₀₀ ) A sensory test is performed according to the process conditions (mixing ratio) of the manufacturing step (S ₃₁₀ ).

[Preparation of experimental group and control group of Example 6]

The turmeric barley scorched rice of the experimental groups 6-1 to 6-3 and the turmeric barley scorched rice of the control groups 6-1 to 6-4 were prepared in the same manner as the turmeric barley scorched rice of Example 1, but in the barley rice mixture gelatinization step ( _S300 ) It was prepared by changing the process conditions such as the mixing ratio of the turmeric solution and the barley rice mixture mixed in the included luxury preparation preparation step (S ₃₁₀ ) to the conditions in Table 9 below.

Mixing ratio (composition ratio) Turmeric solution rice Experimental group 6-1 100 55 Experimental group 6-2 100 60 Experimental group 6-3 100 70 Control group 6-1 100 30 Control group 6-2 100 50 Control group 6-3 100 80 control group 6-4 100 100

As shown in the above manufacturing method, the turmeric and barley scorched rice of Experimental Groups 6-1 to 6-3 were prepared according to an embodiment of the present invention, and the preparation step (S) of the gelatinization preparation included in the gelatinization step (S ₃₀₀ ) of the barley rice mixture ₃₁₀ ) was prepared after setting the mixing ratio of the turmeric solution and the barley rice mixture to be suitable for the conditions defined in the present invention.

On the other hand, in the control groups 6-1 and 6-2, the turmeric and barley scorched rice mixture ratio of the barley rice mixture mixed with the turmeric solution in the preparation step (S ₃₁₀ ) included in the gelatinization step (S ₃₀₀ ) of the barley rice mixture is limited in the present invention. It was prepared after setting the process conditions so that the value was lower than the mixing ratio, and the turmeric and barley crusts of the control groups 6-3 and 6-4 were prepared in the luxury preparation step (S ₃₁₀ ) included in the barley rice mixture gelatinization step (S ₃₀₀ ). It was prepared after setting the process conditions so that the mixing ratio of the barley rice mixture mixed in the solution was higher than the mixing ratio defined in the present invention.

[Sensory test for the experimental group and control group of Example 6]

A sensory test was performed on the turmeric and barley crusts of the experimental groups 6-1 to 6-3 and the turmeric and barley crusts of the control groups 6-1 to 6-4.

For the sensory test, 50 adult male and female panelists between the ages of 20 and 60 were randomly selected, and turmeric and barley noodles from experimental groups 6-1 to 6-3 and control groups 6-1 to 6-4 were tasted by the panelists. , flavor, flavor and texture were evaluated using a 10-point evaluation method. The results of the average values of sensory tests for 50 panelists are shown in Table 10 below.

taste incense zest texture Preference (Comprehensive) Experimental group 6-1 9.2 9.0 8.9 8.7 9.0 Experimental group 6-2 9.0 9.2 9.7 8.6 9.1 Experimental group 6-3 9.1 8.9 9.4 8.3 8.9 Control group 6-1 5.0 6.0 5.7 8.4 6.3 Control group 6-2 6.3 6.5 6.2 8.3 6.8 Control group 6-3 4.1 4.5 4.3 8.5 5.4 control group 6-4 3.9 3.2 3.7 8.1 4.7

* Sensory score (10: very good, 0: very bad)

Table 10 shows the results of the sensory test on the turmeric barley scorched rice of the experimental groups 6-1 to 6-3 and the turmeric barley scorched paper of the control groups 6-1 to 6-4, and the experimental groups prepared according to one embodiment of the present invention. The 6-1 to 6-3 turmeric and barley crusts were evaluated as excellent in all sensory test items such as taste, aroma, flavor, and texture.

On the other hand, in the gelatinization preparation step ( _S310 ) included in the gelatinization step ( _S300 ) of the barley rice mixture, the process conditions are set so that the mixing ratio of the barley mixture mixed with the turmeric solution is lower than the mixing ratio defined in the present invention. The turmeric and barley scorched paper of the prepared control groups 6-1 and 6-2 made the aroma and flavor of turmeric excessively felt in the final prepared turmeric barley scorched paper, resulting in consumer preference for taste, aroma and flavor among some younger consumers. rated as insufficient.

In addition, in the gelatinization preparation step ( _S310 ) included in the gelatinization step ( _S300 ) of the barley rice mixture, the mixing ratio of the barley mixture mixed with the turmeric solution is higher than the mixing ratio defined in the present invention. After setting the process conditions, Compared to the turmeric barley scorched rice of the control group 6-3 and 6-4, it was evaluated that the unique flavor of turmeric was not properly expressed, and accordingly, consumers' preference for taste, aroma, and flavor was evaluated to be insufficient. It became.

Therefore, in the preparation step ( _S310 ) included in the gelatinization step ( _S300 ) of the barley rice mixture during the process of manufacturing turmeric barley scorched rice, the barley rice mixture is mixed at a ratio of 55 to 70 parts by weight with respect to 100 parts by weight of the turmeric solution to gelatinize It is manufactured as a preparation and when the process conditions such as the mixing ratio of the barley rice mixture mixed with the turmeric solution are specifically limited, the unique aroma and flavor of turmeric can be effectively expressed in the finally prepared turmeric barley crust, so that the turmeric barley crust itself It was confirmed that quality could be improved.

Barley rice mixture gelatinization step (S ₃₀₀ ) included in the first gelation step (S ₃₂₀ ), 2nd coding step (S ₃₃₀ ) and the 3rd gelation step (S ₃₄₀ ) sensory test according to the presence or absence of

According to one embodiment of the present invention, turmeric and barley scorched paper of experimental group 7-1 was prepared, and the first gelatinization step ( _S320 ), the second gelatinization step ( _S330 ) and the ₃ After setting the process conditions such as whether or not to perform the tea gelatinization step (S ₃₄₀ ) differently from the conditions defined in the present invention, the turmeric and barley scorched paper of the control groups 7-1 to 7-3 is prepared, and the barley rice mixture gelatinization step (S ₃₀₀ ) A sensory test is performed according to whether the first gelation step (S ₃₂₀ ), the second gelation step (S ₃₃₀ ), and the third gelation step (S ₃₄₀ ) included in

[Preparation of experimental group and control group of Example 7]

Turmeric barley scorched rice from experimental group 7-1 and turmeric barley scorched paper from control groups 7-1 to 7-3 were prepared in the same manner as the turmeric barley scorched paper of Example 1, but the first step included in the barley rice mixture gelatinization step (S ₃₀₀ ) It was manufactured by changing the process conditions, such as whether or not the gelatinization step (S ₃₂₀ ), the second gelatinization step (S ₃₃₀ ), and the third gelatinization step (S ₃₄₀ ) were performed, to the conditions in Table 11 below.

Barley rice mixture gelatinization step (S ₃₀₀ ) 1st gelation step (S ₃₂₀ ) 2nd encryption step (S ₃₃₀ ) 3rd gradation step (S ₃₄₀ ) Experimental group 7-1 ○ ○ ○ control group 7-1 ○ × × control group 7-2 × ○ × control group 7-3 × × ○

As shown in the above manufacturing method, the turmeric and barley crust of experimental group 7-1 was prepared according to an embodiment of the present invention, and the first gelatinization step (S ₃₂₀ ) included in the barley rice mixture gelatinization step (S ₃₀₀ ), 2 After performing both the secondary gelatinization step (S ₃₃₀ ) and the tertiary gelatinization step (S ₃₄₀ ) to suit the conditions defined in the present invention, it was manufactured.

On the other hand, the turmeric barley crust of the control group 7-1 was prepared by performing only the first gelatinization step (S ₃₂₀ ) in the barley rice mixture gelatinization step (S ₃₀₀ ).

In addition, the turmeric barley crust of the control group 7-2 was prepared by performing only the second gelatinization step (S ₃₃₀ ) in the barley rice mixture gelatinization step (S ₃₀₀ ).

In addition, the turmeric barley crust of the control group 7-3 was prepared by performing only the 3rd gelatinization step (S ₃₄₀ ) in the barley rice mixture gelatinization step (S ₃₀₀ ) to prepare turmeric barley crust.

[Sensory test for the experimental group and control group of Example 7]

A sensory test was performed on the turmeric and barley scorched rice of the experimental group 7-1 and the turmeric and barley scorched rice of the control group 7-1 to 7-3.

For the sensory test, 50 adult male and female panelists between the ages of 20 and 60 were randomly selected, and the panelists were asked to taste the turmeric and barley noodles from the experimental group 7-1 and the control group 7-1 to 7-3. And preference, such as texture, was evaluated using a 10-point evaluation method. The results of the average value of the sensory test for 50 panelists are shown in Table 12 below.

taste incense zest texture Preference (Comprehensive) Experimental group 7-1 9.2 9.4 8.6 8.6 9.0 control group 7-1 4.6 6.0 4.9 5.1 5.2 control group 7-2 4.9 6.4 5.3 5.3 5.5 control group 7-3 4.6 5.5 5.0 5.5 5.2

* Sensory score (10: very good, 0: very bad)

Table 12 shows the results of the sensory test on the turmeric barley scorched rice of the experimental group 7-1 and the turmeric barley scorched rice of the control groups 7-1 to 7-3, Turmeric barley Nurungji was evaluated as excellent in all sensory test items such as taste, aroma, flavor and texture.

On the other hand, turmeric and barley crust of control 7-1 prepared by performing only the first gelatinization step (S ₃₂₀ ) in the barley rice mixture gelatinization step (S ₃₀₀ ), the second gelatinization step (S ₃₃₀ ) in the barley rice mixture gelatinization step (S ₃₀₀ ) ) Turmeric Barley Nurungji of Control 7-2 and Barley Rice Mixture Gelatinization Step (S ₃₀₀ ) Turmeric Barley Nurungji of Control 7-3 prepared by performing only the 3rd gelatinization step (S ₃₄₀ ) Gelatinization progressed properly It was evaluated that the preference for taste, aroma, and flavor was relatively insufficient compared to the turmeric barley Nurungji of the finally prepared experimental group, and the consumer's preference for texture was also evaluated to be insufficient.

Therefore, in the process of manufacturing turmeric barley nurungji, in the step of gelatinizing the barley rice mixture ( _S300 ), the gelatinization preparation is heated at a temperature of 95 to 100 ° C. for 4 to 6 minutes to gelatinize, and the heat supply is stopped. Steam for 4 to 6 minutes 1st gelatinization step of manufacturing the first barley rice gelatinized product by entering (S ₃₂₀ ), gelatinizing the first barley rice gelatinized product by heating it at a temperature of 95 to 100 ℃ for 5 to 7 minutes, and stopping the heat supply, 2 to 4 Secondary gelatinization step (S ₃₃₀ ) of preparing secondary barley rice gelatinized by steaming for minutes and gelatinizing the secondary barley rice gelatinized product by heating at a temperature of 95 to 100 ° C. for 9 to 11 minutes and gelatinizing at a temperature of 65 to 75 ° C. After stopping for 4 to 6 minutes, and then steaming for 14 to 16 minutes while the heat supply is stopped, the 3rd gelatinization step (S ₃₄₀ ) to produce a tertiary barley rice gelatinization process is performed by dividing the gelatinization process into all processes When the conditions are specifically limited, the finally produced turmeric and barley crust not only can effectively express the unique aroma and flavor of turmeric, but also has an appropriate strength so that it has an excellent texture, so the quality of the turmeric barley crust itself can be improved. It was confirmed that it can be improved.

In conclusion, through the results of the sensory test on the turmeric barley scorched paper of Examples 1 to 7, the turmeric barley scorched paper prepared according to one embodiment of the present invention is a barley rice mixture in which barley and rice are mixed in an appropriate ratio It is made into scorched paper by using, but after mixing the barley rice mixture with the turmeric solution prepared by extracting roasted turmeric with hot water, and then heating it three times to make it luxurious, it is made into scorched paper, so that the unique flavor and flavor of turmeric can be obtained. It was confirmed that the color is included in the scorched rice, which has the advantage of excellent consumer preference, and it is not hard and has excellent preference compared to the existing general scorched rice, so it is easy to consume.

Above, the present invention has been described in detail with examples, but the present invention is not limited to the above embodiments, and can be modified in various forms, and conventional knowledge in the art within the technical spirit of the present invention It is clear that many variations are possible by those who have it. In addition, various forms of substitution, modification and change will be possible by those skilled in the art within the scope of the technical spirit of the present invention described in the claims, which also falls within the scope of the present invention. something to do.

Claims (8)

Turmeric solution preparation step of adding water to turmeric, heating it to extract hot water, and filtering the solids to prepare a liquid turmeric solution;
A barley rice mixture preparation step, which is performed simultaneously with the turmeric solution preparation step or performed before or after the turmeric solution preparation step, and produces a barley rice mixture by mixing pretreated barley and rice;
A barley mixture gelatinization step of mixing the barley rice mixture prepared in the barley rice mixture preparation step with the turmeric solution prepared in the turmeric solution preparation step and gelatinizing it by heating to produce a barley rice gelatinized product; and
A method for producing turmeric barley scurried paper, characterized in that it comprises: filling the barley rice sulphate prepared in the barley rice mixture gelatinization step into a scurled paper molding machine, heating and pressurizing to prepare turmeric barley stale paper. The method of claim 1,
The turmeric solution preparation step,
A turmeric pretreatment step of drying the cut pieces of turmeric to a moisture content of less than 5% (w/w) and roasting them for 2 to 3 minutes in a pan maintained at a temperature of 60 to 70 ° C.;
In the turmeric pretreatment step, 38000 to 42000 parts by weight of water maintained at a temperature of 95 ° C or higher is added to 100 parts by weight of turmeric pretreated, and then heated at a temperature of 95 to 100 ° C for 13 to 17 minutes to obtain a turmeric hot-water extract Turmeric hot water extraction step to prepare;
Turmeric static aging step of cooling the turmeric hot water extract prepared in the turmeric hot water extraction step to a temperature of 10 to 35 ° C and then aging it for 5 to 7 hours; and
A turmeric filtration step of filtering the solids contained in the turmeric hot-water extract statically aged in the turmeric static aging step to produce a liquid turmeric solution; a method for producing turmeric barley scorched rice, characterized in that it consists of. The method of claim 1,
Barley in the barley rice mixture manufacturing step,
After washing the barley 10 to 15 times with water maintained at a temperature of 18 to 22 ° C, the washed barley is boiled at a temperature of 95 to 100 ° C for 3 to 5 minutes, and then the process of removing water is repeated three or more times. Method for producing turmeric barley nurungji, characterized in that it is pretreated in the manner of carrying out. The method of claim 1,
The rice in the barley rice mixture manufacturing step,
A method for producing turmeric barley nurungji, characterized in that the rice is pretreated by washing it 10 to 15 times with water maintained at a temperature of 18 to 22 ° C. The method of claim 1,
In the step of preparing the barley rice mixture,
A method for producing turmeric barley scorched paper, characterized in that for producing a barley rice mixture by mixing rice in a ratio of 800 to 1200 parts by weight with respect to 100 parts by weight of barley. The method of claim 1,
The barley rice mixture gelatinization step,
Preparation step of preparing a gelatinization preparation by mixing the barley rice mixture in a ratio of 55 to 70 parts by weight with respect to 100 parts by weight of the turmeric solution;
The gelatinization preparation prepared in the preparation step for gelatinization is heated at a temperature of 95 to 100 ° C. for 4 to 6 minutes and steamed for 4 to 6 minutes while the heat supply is stopped to prepare the first barley rice gelatinized product 1 Secondary coding step;
The first barley rice gelatinized product prepared in the first gelatinization step is gelatinized by heating at a temperature of 95 to 100 ° C. for 5 to 7 minutes and steamed for 2 to 4 minutes while the heat supply is stopped to make the second barley rice gelatinized 2nd gelatinization step to manufacture; and
The secondary barley rice gelatinized product prepared in the second gelatinization step is gelatinized by heating at a temperature of 95 to 100 ° C. for 9 to 11 minutes, rested at a temperature of 65 to 75 ° C. for 4 to 6 minutes, and then the heat supply is stopped. A method for producing turmeric barley scorched paper, characterized in that it consists of; The method of claim 1,
In the nurungji manufacturing step,
A method for producing turmeric barley scorched paper, characterized in that by filling the barley rice luxury material into a scorched rice molding machine and applying a pressure of 5 to 6 bar for 6 to 8 minutes at a temperature of 340 to 360 ° C. Curcuma barley nurungji, characterized in that produced by the method of any one of claims 1 to 7.

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