KR20230168025A - The rice cake containing brown rice nurungji - Google Patents

Abstract

The present invention relates to rice cake and a method of manufacturing the same, and more specifically, to a rice cake containing brown rice, which is beneficial to human health, as a main ingredient, and a method of manufacturing the same. The rice cake manufacturing method of the present invention provides a rice cake containing 35.7% by weight of brown rice non-glutinous rice, 10% brown rice glutinous rice, 30% white rice, 20% flavored rice, 0.3% whole wheat, 1% sea salt, and 3% purified water, It is preferable to use brown rice non-glutinous rice and brown rice glutinous rice as scorched rice.

Description

{THE RICE CAKE CONTAINING BROWN RICE NURUNGJI}

The present invention relates to rice cake and a method of manufacturing the same, and more specifically, to a rice cake containing brown rice, which is beneficial to human health, as a main ingredient, and a method of manufacturing the same.

In general, rice cakes are made with non-glutinous rice as the main ingredient, and depending on the type of rice cake, glutinous rice, red beans, or mugwort may be added as auxiliary ingredients.

Among the above-mentioned rice cakes, Garaetteok is sliced and boiled and eaten as a staple food not only on New Year's Day but also in mid-winter. It can also be cut into pieces and grilled, or frozen and thawed to eat as a snack.

Meanwhile, the consumption of rice, which is widely used as an ingredient in the rice cakes mentioned above, has decreased sharply, causing pain to producers due to falling rice prices and enormous costs for storing and maintaining stock rice.

The rapid decline in rice consumption as shown above is not only due to the decrease in population, but also the diversification and change in dietary habits.

The changes and diversification of dietary habits as described above are due to various changes in life, such as the recent increase in the number of dual-income couples, the increase in single-income households living alone, and the increase in elderly households due to the aging population.

Therefore, the conventional consumption of flesh as a staple food has changed into a variety of foods, and among these, rice cake has come to be treated as one of these staple foods due to demands for well-being.

However, the above-mentioned rice cakes have limitations in continuing to be eaten even with the addition of red beans as auxiliary ingredients, and there has been considerable inconvenience in storage and carrying.

For the above reasons, many attempts have been made to increase rice consumption and to develop rice cakes and manufacturing methods that can be used as a staple food or snack in line with the times.

Looking at the technology for making rice cake using brown rice among the many attempts above, Publication Patent No. 10-2001-0076806 provides a method for manufacturing instant rice cake for rice cake soup and tteokbokki using sprouted brown rice.

Although brown rice is used in the above published patent, 30 to 70% of germinated brown rice sprouted to 1 to 5 mm and 10 to 70% of regular brown rice are used, which is different from the idea and purpose of the present invention.

In addition, in Registered Patent No. 10-0927543, germinated brown rice is used. This registered patent discloses a rice cake containing sprouted brown rice and a manufacturing method thereof using sprouted brown rice and raw yam, but this invention is also not within the spirit of the present invention. It is judged to be a fundamentally different invention from the purpose pursued.

Another technology using brown rice is Publication Patent No. 10-2013-0024670, which also discloses a method of manufacturing extruded tteokbokki rice cakes using germinated brown rice and the tteokbokki rice cakes manufactured thereby, and the above teacher's techniques and Likewise, since it uses germinated brown rice, it is a completely different invention from the present invention.

Meanwhile, Publication Patent No. 10-2021-0129375 discloses Nurungji rice cake and its manufacturing method. In order to meet the diverse tastes of consumers, a new recipe is used, that is, Nurungji and various teas are used to provide not only taste but also nutrition in a balanced manner. The purpose of this invention is to provide a nurungji rice cake and a manufacturing method thereof. In addition to the scorched rice, corn tea, green tea, matcha, pu-erh tea, etc. are used, so the field is similar to the present invention, but its technical idea and purpose are completely different. It is judged as

Republic of Korea Patent Publication No. 10-2001-0076806 (January 28, 2000) Republic of Korea Patent No. 10-0927543 (January 31, 2009) Republic of Korea Patent Publication No. 10-2013-0024670 (2011. 08. 31.) Republic of Korea Patent Publication No. 10-2021-0129375 (2020. 04. 20.)

Unlike the prior technologies described above, the present invention can increase the consumption of brown rice and general white rice, which are beneficial to the human body. Not only is it easy to store and carry, but it can also be eaten without heating even after frozen storage, making it convenient to use as a staple food or snack. The purpose is to provide rice cakes that can taste delicious without adding other substances and a method of manufacturing them.

The present invention is intended to achieve the object of the present invention as described above;

We provide rice cakes containing, by weight, 35.7% brown rice non-glutinous rice, 10% brown rice glutinous rice, 30% white rice, 20% flavored rice, 0.3% whole wheat, 1% sea salt, and 3% purified water. It is preferable to use it as scorched rice.

In addition, it is preferable that the rice cake described above is molded into rice cake.

The present invention also prepares 35.7% by weight of brown rice non-glutinous rice, 10% brown rice glutinous rice, 30% white rice, 20% flavored rice, 0.3% whole wheat, 1% sea salt, and 3% purified water, After washing the white rice and flavored rice, soaking them for 6 to 8 hours and draining the water, the brown rice glutinous rice and brown rice glutinous rice are placed in the oven, added with olive oil, roasted to a nurungji, and then pulverized to make brown rice powder, and the white rice and flavored rice are prepared as above. After adding sea salt, it is first pulverized to make a mixed powder of white rice and flavored rice, and the whole wheat is washed, drained, roasted in an oven, and pulverized to prepare whole wheat stir-fried powder. The first pulverized mixed powder is mixed with the above powder. A method for producing a rice cake containing brown rice nurungji is provided, in which brown rice flour and the purified water are added, secondary pulverized, steamed, and then whole wheat flour is added and molded.

In the above, the oven temperature for making brown rice flour and the oven for baking whole wheat are preferably 150°C and the time is preferably about 40 to 60 minutes.

In addition, it is preferable to add 100 g of olive oil per 1 kg of total raw material weight.

In addition, for the above-mentioned steaming, it is preferable to put the mixed powder and the nurungji powder in a steamer and heat it on a steamer. When the steam rises to the top of the steamer, cover the rice cake lid and steam for 20 minutes.

In addition, when adding whole wheat flour during molding, it is preferable to pour the steamed rice cake on a rice cake board, spread it out to generate steam, turn it over, sprinkle the whole wheat flour evenly, turn it over again, sprinkle it once more, and then punch it.

According to the present invention, the rice cake manufactured by the method of the present invention not only provides a healthy staple food or snack by using brown rice and non-glutinous rice that are beneficial to the human body, but also promotes the overall consumption of rice and helps the economic power of farmers. By using whole wheat, not only is the stickiness of the rice cake maintained for a long time, but it is also easy to defrost even after frozen storage, making it easy to carry and store, and it has the taste of scorched rice, which is expected to provide a healthy food. .

Figure 1 is a photograph of the rice cake of the present invention prepared by an example of the present invention.
Figure 2 is a photograph of individually packaged rice cakes prepared according to an example of the present invention.
Figure 3 is a photograph of individually packaged rice cakes prepared according to an embodiment of the present invention and packaged in one bag.

Hereinafter, the present invention will be described in more detail through preferred embodiments.

The following description is intended to aid understanding and practice of the present invention, but does not limit the present invention thereto.

Those of ordinary skill in the technical field to which the present invention pertains will recognize that various variations, changes, or modifications may be made within the spirit of the present invention as set forth in the claims below.

In addition, detailed descriptions of well-known functions and other configurations that may unnecessarily obscure the gist of the present invention are omitted.

Before explaining the present invention, the raw materials used in the present invention will be looked at.

First, brown glutinous rice is made by removing only the outer skin of glutinous rice, and is rich in amylopectin and is very rich in nutrients such as dietary fiber, vitamin B, minerals, and protein.

Therefore, brown rice and glutinous rice can activate stomach function due to the dietary fiber it contains, and the embryo has digestive enzyme effects, so it helps digestion for people with weak digestive function and helps smooth bowel movements.

In addition, brown rice and glutinous rice play a role in protecting the stomach lining, and are rich in vitamin D in addition to the above nutrients, so it is a food ingredient that has many beneficial effects on the human body, such as helping calcium to be absorbed well into the body.

As mentioned above, brown rice glutinous rice, which is good for human health, has a greater sticking property at high temperatures than regular rice, which is advantageous when making scorched rice, so it is used in the present invention. Usually, brown rice glutinous rice is glutinous rice cake, injeolmi, dumplings, glutinous rice, yaksik, and sikhye. It is also used as a raw material for etc.

Brown non-glutinous rice is a rice with a better flavor than regular white rice. It is made up of the rice bran layer and the embryo and endosperm of the rice grain. Compared to white rice, it is less harmful to insects and microorganisms, so it has good storage properties and is rich in fat, protein, and vitamins B1 and B2. Although it has a lower taste than white rice and may be less digestible and absorbable with nutrients, like brown rice and glutinous rice, it has the property of sticking at high temperatures, making it advantageous for making scorched rice, so it is used in the present invention.

White rice is a common type of white rice and is popular for its soft texture and sweet taste, but in terms of nutrition, it is a food ingredient that should be avoided due to excessive carbohydrates.

However, white rice is low in calories and makes you feel full, so it is mainly used for cooking rice and is also commonly used as an ingredient in rice cakes.

Therefore, for human health, mixed grain rice mixed with white rice, brown rice, and black rice is recommended.

In the present invention, if you make rice cake with only brown rice for reasons such as stomach upset, there may be problems with digestion ability, and since brown rice is less sticky than white rice, white rice is added to add stickiness to the rice cake, but the amount is less than that of brown rice for harmony. make it happen

In addition, flavored rice is rice with a savory aroma and taste, and is used because when cooked with rice, the taste is much more savory than when cooked with regular rice. In the present invention, white rice is used to make the taste of rice cakes, etc. more savory. Use less than.

Whole wheat is known to prevent colon cancer and colon cancer because the dietary fiber contained in wheat has the function of adsorbing harmful substances in the human body and excreting them out of the body. It is also known to have anti-cancer effects and help prevent dementia.

In addition, whole wheat is known to be rich in nutrients and minerals such as vitamins B1, B2, B6, C, E, protein, dietary fiber, polyphenol, zinc, calcium, potassium, copper, and magnesium, and among them, poly, a powerful antioxidant. Phenol is known to slow down the aging of the human body by reducing oxygen radicals in the human body, and vitamin C is also known to have the effect of reducing stress.

Whole wheat as described above has stickiness, so when added to rice cakes, it is believed that it will maintain the stickiness for a long time, especially in rice cakes, etc., and it has been found that adding less than 1% by weight is the optimal content for maintaining the stickiness of rice cakes and for storage and thawing. In order to take advantage of the above-mentioned efficacy and properties of whole wheat, it is used in the present invention.

In addition, sea salt is used because it is essential for preventing food spoilage and long-term preservation of food ingredients. The sea salt contains various minerals such as magnesium, potassium, calcium, and sulfate ions, so it is naturally used and maintains the freshness and flavor of the rice cake product. It plays a commanding role.

Purified water, also called ultrapure water, is water from which all impurities such as dissolved ions, solid particles, microorganisms, organic substances, and dissolved gases contained in water have been removed. It is used to prevent rotting of rice cakes due to impurities that may occur during the rice cake manufacturing process. It is to be used.

Hereinafter, the raw materials and manufacturing method used in the present invention will be described in detail through an example.

The description of the present invention through an example below is explained using rice cake as an example, but it should be noted that it can also be applied to other types of rice cake.

In addition, it should be noted that the optimal content of the materials used in the present invention was determined through numerous experiments and implemented accordingly.

[Preparation of materials]

As described above, by weight, 357g of brown rice, 100g of brown glutinous rice, and white rice, corresponding to 35.7% of brown rice, 10% of brown rice, 30% of white rice, 20% of flavored rice, 0.3% of whole wheat, 1% of sea salt, and 3% of purified water. We prepared 300g, 200g of flavored rice, 3g of whole wheat, 10g of sea salt, and 30g of purified water.

The total prepared raw materials were 1kg, and all were commercially available products.

[Pretreatment of materials]

[Washing and soaking]

The brown rice, glutinous rice, white rice, and flavored rice prepared above were washed, soaked for about 7 hours and 30 minutes, and then drained.

[Manufacture of brown rice scorched paper]

The washed, soaked, and drained brown rice glutinous rice and the brown rice non-glutinous rice were mixed, and about 100 g of olive oil was added and mixed so that the rice was evenly coated.

The brown rice glutinous rice and brown rice non-glutinous rice mixed with the above olive oil were spread thinly in an open pan heated to about 150°C to make a brown rice on both sides for about 45 minutes, then cooled and pulverized to make a brown rice powder.

[Manufacture of whole wheat stir-fried powder]

The prepared whole wheat was washed, drained, spread thinly in an oven heated to about 150°C, baked until golden brown for about 50 minutes, cooled, finely ground, and finely ground to prepare whole wheat stir-fry powder.

[Pretreatment of white rice and flavored rice]

All of the prepared white rice and flavored rice were rinsed cleanly, drained, and then pulverized and mixed to make rice flour, respectively, to make mixed rice flour.

[smash]

The prepared sea salt is added to the white rice and the flavored rice powder made from the mixed rice powder and pulverized. Then, the brown rice scorched rice powder and the prepared purified water are added to the pulverized rice powder and ground again to make it fine.

[Increase in capital]

Place a syrup that has been rinsed in cold water and shake off any moisture in the prepared rice cake, then put the ingredients except the whole wheat nurungji powder into the rice flour, place it on the steamer, and steam on high or medium. When dividing the amount of steam by small, I steamed it to medium, and it was observed that the powder in the steamer was cooked after about 5 minutes. At this time, I covered the steamer with a lid and steamed it for about 20 minutes.

[plastic surgery]

In this example, since the implementation mode was rice cake, the steamed rice cake prepared as described above was poured into a rice cake board, spread out to allow the steam to escape, and then turned over once.

Next, the whole wheat flour prepared in the whole wheat nurungji manufacturing process was evenly sprinkled on the first time, turned over, sprinkled on the second time, and then punched.

The rice cake containing the brown rice nurungji punched as above is put into the screw of the two-stage ice maker and rotated 1st and 2nd time to prevent the rice cake from sticking, and the rice cake coming out through the cold water shower attached to the ice maker is operated to be molded to the length set for the purpose. Garae rice cake was manufactured.

In the process of manufacturing rice cake containing brown rice nurungji of the present invention, the reason why olive oil is used when making nurungji using brown rice glutinous rice and brown rice non-glutinous rice is that if the soaked brown rice is evenly mixed with olive oil and baked in the oven to make the nurungji, it tastes better than regular nurungji. It is more flavorful and has a high savory taste, so when the rice cake is made with garaetteok, the flavor is much better.

And the reason for adding 100g of olive oil based on 1kg of total ingredients is to increase the flavor, that is, to increase the savory taste, and as a result of many experiments, the above content was judged to be optimal, so it is done as above.

In addition, when the roasting temperature and time of brown rice and whole wheat was set to a temperature of 150℃ or lower, it tended to stick to the oven instead of golden brown, and if the temperature was too high, the rice would burn rather than the brown rice, resulting in a burnt taste rather than a savory taste. Since the above temperature is heated for about 40 to 60 minutes, the nurungji has the optimal taste. However, if heated for less than 40 minutes, the nurungji does not completely develop, and in the case of whole wheat, the stir-fry condition is not perfect, and if heated for more than 60 minutes, the nurungji will not be completely cooked. This was done as above because the material could be dehydrated. In addition, it can be prepared by pouring 1 kg of warm water at about 80°C into the brown rice nurungji powder and mixing it based on 1 kg of pulverized brown rice nurungji. When using regular rice nurungji powder, it must be soaked for about 30 to 40 minutes before use, but as in the present invention, When brown rice is mixed with olive oil and baked in the oven, the work time is shortened, and white rice powder can be mixed in immediately.

The rice cake containing brown rice nurungji of the present invention prepared as described above can be packaged, stored frozen, and distributed.

In addition, as a result of numerous experiments, the packaged rice cake of the present invention can be stored at room temperature for 3 days, internally stored for 14 days, or frozen for 180 days, and when consumed, the expiration date is 3 days if stored at room temperature and 14 days if stored in the refrigerator. You can eat it right away, and if you keep it frozen for up to 180 days, you can defrost it naturally or in a microwave for about 1 minute.

[Test example]

Figure 1 is a photograph of the rice cake of the present invention prepared according to the above example.

In order to find out the taste, flavor, texture, etc. of the rice cake of the present invention made as shown in Figure 1, the results of an experiment with ordinary rice cake on 10 people in the food industry and 10 students in front of the school are shown in Table 1 below. indicated.

As can be seen from the table above, the rice cake produced by the present invention does not lose its deliciousness when stored at room temperature, refrigerated, or thawed within about 1 minute after freezing, and feels soft and moist, making it easy to carry when packaged in small quantities, making it a nutritious snack or staple food. It was found to be suitable for use.

Claims (6)

A rice cake containing brown rice scorched rice, characterized by containing 35.7% by weight of brown rice non-glutinous rice, 10% brown rice glutinous rice, 30% white rice, 20% flavored rice, 0.3% whole wheat, 1% sea salt, and 3% purified water. According to clause 1,
A rice cake containing brown rice, characterized in that the brown rice non-glutinous rice and the brown rice glutinous rice are made and used as nurungji. The rice cake containing brown rice scorched rice according to claim 1, wherein the rice cake is a rice cake. As a method of manufacturing the rice cake containing the nurungji of any one of paragraphs 1, 2, or 3,
By weight, 35.7% brown rice non-glutinous rice, 10% brown rice glutinous rice, 30% white rice, 20% flavored rice, 0.3% whole wheat, 1% sea salt, and 3% purified water were prepared, and the brown rice non-glutinous rice, brown rice glutinous rice, white rice, and Wash the flavored rice, soak it for 6 to 8 hours, drain the water, put the brown rice non-glutinous rice and brown rice glutinous rice in the oven, add olive oil to make it into a nurungji paste, grind it to make a brown rice nurungji powder, and mix the white rice and the flavored rice. After adding sea salt, pulverizing it to make mixed rice flour, washing the whole wheat, draining the water, roasting it in the oven, pulverizing it to prepare whole wheat flour, adding the purified water to the brown rice scorched rice powder and the mixed rice powder and pulverizing it again. A method for producing brown rice nurungji-containing rice cakes, characterized in that the whole wheat flour is added and molded after steaming. According to clause 4,
A method of manufacturing a rice cake containing brown rice scorched rice, characterized in that the oven temperature when making the brown rice flour and baking the whole wheat is 150°C and the time is 40 to 60 minutes. According to clause 4,
A method of producing rice cake containing brown rice scorched rice, characterized in that 100 g of olive oil is added per 1 kg of total ingredients.