KR20230171577A - scorched-rice water and methods of manufacturing using them - Google Patents

Abstract

The present invention is a sungnyung composition containing roasted sable rice, which not only simplifies the production of sungnyung, but also maintains savory taste by including snail rice and rice flour, and maintains good nutrients to promote the health of the drinker. and a method for producing sungnyung using the same. The present invention includes 60 parts by weight of snail rice, 30 parts by weight of rice flour, 5 parts by weight of corn flour, and 5 parts by weight of meju bean powder.

Description

Scorched-rice water and methods of manufacturing using them {scorched-rice water and methods of manufacturing using them}

The present invention relates to sungnyung, and more specifically, not only is the production of sungnyung simple, but it also contains snail rice and rice flour to maintain a savory taste and maintain good nutrients to promote the health of the drinker. It relates to a sungnyung composition containing roasted snail rice and a method of manufacturing sungnyung using the same.

Sungnyung, one of our traditional flavors, is a pure, pollution-free beverage made by steeping the rice grains stuck to the bottom of the pot with water when rice is cooked in a cauldron. It has been well known since ancient times for its savory aroma and taste and its high nutritional value.

However, one regret is that the opportunities to enjoy the taste of Sungnyung are decreasing day by day. Compared to cauldrons, it is more convenient to cook rice, there is no smoke or smoke when starting a fire, and it is much easier to procure fuel. After the advent of electric rice cookers and pressure rice cookers that use electricity or gas as firewood, this trend became prominent, and scorched rice rarely formed. Because it doesn't. One of the main reasons is that the spread of various favorite beverages has brought about changes in taste buds.

Meanwhile, as prior art, there are methods and equipment for manufacturing instant food substitutes and Sungnyung tea (Application No. 87-3202), and a method for manufacturing instant Sungnyung tea (Public Notice No. 89-3693). However, the shortcomings of these prior technologies are the hassle of boiling the scorched rice all the time and the inferior aroma and taste compared to the scorched rice obtained from a cauldron.

In order to solve the above problem, an application was filed with the Korean Intellectual Property Office under Application No. 10-1992-0018017 dated October 1, 1992 (Title of the invention: Instant Sungnyung Powder and Method for Manufacturing the Same), and the claims include "Claim 1. Stir-fry the washed, cut, and hot-air dried snails and grind them with a grinder to obtain snail powder, or mix the concentrated filtrate filtered after low-temperature, low-speed extraction and high-speed extraction with powdered dextrin in a ratio of 20:80 and spray dry. It is characterized by roasting dried snail powder and godubap made with non-glutinous rice or glutinous rice to give the unique flavor and color of the nurungji, and mixing it with the nurungji powder obtained by grinding, controlling moisture, extruding, and regrinding it at a ratio of 1:1-50. Instant sungnyung powder. Claim 2. Wash the snails with water, cut them into pieces of 3-10m/m, dry them in a hot air dryer to contain 13-18% moisture, and fry them for 20-30 minutes within the temperature range of 100-150℃. Grind it to a size of 50-200 mesh with a grinder to obtain snail powder (A), or extract it at 60-70°C for 20 minutes at low speed in a tank equipped with a stirrer, and then extract and filter the filtrate at high speed for 30 minutes under vacuum. Concentrate to 45-50 Brix in a concentration tank, mix Dunggule:powdered dextrin in a ratio of 20:80 and spray dry to obtain Dunggule powder (B), wash non-glutinous rice or glutinous rice with water to sufficiently hydrate, and then make godubap with a moisture content of 13-18%. Dry it and fry it in a stir-fry pot equipped with a stirrer at 130-230℃ for 20-30 minutes to give the unique flavor and color of the scorched rice, then grind it to 20-40 mesh to adjust the moisture content to 15-23%, and uniaxial extrusion puffing. The instant product is characterized in that it is extruded and puffed with a machine, pulverized to 10-30 mesh to obtain Nurungji powder (C), and mixed with Nurungji powder (A) or (B) and Nurungji powder (C) at a ratio of 1:1-50. “Manufacturing method of Sungnyung powder.”

As mentioned above, research and development on Sungnyung are being carried out continuously.

In addition to the manufacturing method of instant sungnyung powder, the present applicant has developed a roasted ssaraae that is not only simple to manufacture, but also maintains savory taste by mixing ssara rice and rice flour, etc., and maintains good nutrients to promote the health of the drinker. The purpose is to provide a sungnyung composition containing dried rice and a method for manufacturing sungnyung using the same.

Therefore, the present invention is an improved invention to solve all the problems caused by the above-described prior art. The purpose of the present invention is to not only simplify the production of Sungnyung, but also maintain the savory taste by including snail rice and rice flour, etc. In addition, the aim is to provide a sungnyung composition containing roasted snail rice that maintains good nutrients and promotes the health of the drinker, and a method for manufacturing sungnyung using the same.

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

The Sungnyung composition containing roasted ssara rice according to the present invention to achieve the above object,

It contains 60 parts by weight of rice, 30 parts by weight of rice flour, 5 parts by weight of corn flour, and 5 parts by weight of soybean powder.

In addition, the method for producing Sungnyung using a Sungnyung composition containing roasted snail rice according to the present invention to achieve the above object is,

A first step of collecting the rice and putting the collected rice into a stir-fry;

After the first step, a second step of operating the stir-fry at 150° C. for about 20 minutes and obtaining 60 parts by weight of stir-fried rice from the stir-fry;

After the second step, a third step of collecting the barley and putting the collected barley into a roaster;

After the third step, a fourth step of operating the roaster at 200° C. for about 20 minutes and obtaining roasted barley from the roaster;

A fifth step of putting the roasted barley into the grinder after the fourth step, operating the grinder for about 10 minutes, and then obtaining 30 parts by weight of pulverized rice flour from the grinder based on 60 parts by weight of barley rice;

After the fifth step, a sixth step of collecting the corn and putting the collected corn into a fryer;

After the sixth step, a seventh step of operating the fryer at 200° C. for about 20 minutes and obtaining roasted corn from the fryer;

After the seventh step, an eighth step of placing the roasted corn in a grinder, operating the grinder for about 10 minutes, and then obtaining 5 parts by weight of pulverized corn powder based on 60 parts by weight of rice from the grinder;

After the 8th step, a 9th step of collecting the soybeans, putting the collected soybeans into a fryer, operating the fryer at 200° C. for about 20 minutes, and then obtaining the roasted soybeans from the fryer;

After the 9th step, a 10th step of putting the roasted soybeans into a grinder, operating the grinder for about 10 minutes, and then obtaining 5 parts by weight of crushed soybeans based on 60 parts by weight of snail rice from the grinder;

After the 10th step, put 60 parts by weight of roasted rice into a heating pot containing water, heat the heating pot at 90°C for 30 minutes to make porridge, and then add 30 parts by weight of rice flour into the heating pot. Steps and;

After the 11th step, a 12th step of mixing 30 parts by weight of rice porridge and rice flour in a heating pot and then heating the heating pot at 90° C. for 30 minutes to make the first sungnyung;

After the twelfth step, 5 parts by weight of corn flour and 5 parts by weight of soybeans are placed in a heating pot containing the first soybeans, and then the first soybeans contained in the heating pot are mixed with 5 parts by weight of corn flour and 5 parts by weight of soybeans. , It includes the 13th step of making the second sungnyung by heating the heating pot at 90°C for 30 minutes.

As described above, the sungnyung composition containing roasted snail rice according to the present invention and the sungnyung manufacturing method using the same have the effect of shortening the manufacturing time by simplifying sungnyung production.

In addition, the present invention not only has the effect of maintaining the savory taste by including snail rice, rice flour, etc., but also has the effect of promoting the health of the drinker by maintaining good nutrients.

Hereinafter, a preferred embodiment of a sungnyung composition containing roasted snail rice according to the present invention and a sungnyung manufacturing method using the same will be described.

In the following description of the present invention, if a detailed description of a related known function or configuration is judged to unnecessarily obscure the gist of the present invention, the detailed description will be omitted.

The Sungnyung composition containing roasted snail rice according to the present invention includes 60 parts by weight of snail rice, 30 parts by weight of rice flour, 5 parts by weight of corn flour, and 5 parts by weight of meju bean powder.

Looking further,

The above-mentioned ssaraegi rice is rice made by pounding soft rice with less mature grains and a lot of moisture, and does not contain much protein or fat. There is a lot of vitamin B1.

Therefore, the ssaraegi rice is 60 parts by weight of the total weight.

In addition, the misutgaru is made by steaming barley, drying it, and then roasting it again to make powder, and barley is one of the four major crops in the world. In Korea, it is one of the five grains (rice, barley, millet, beans, and millet) and is the main food grain next to rice. Barley can be used to make barley rice, barley porridge, barley sujebi, barley sweetener, barley persimmon liquor, barley makgeolli, barley tea, barley malt, barley red pepper paste, etc., and is widely used as a raw material for beer. Barley is a one-year or two-year-old herbaceous plant belonging to the Pollen family and is also called Daemaek. There are many theories about the origin of barley, but the dual origin theory is the most influential. In other words, the native species of the wild species is said to be the temperate region of western Asia, especially from the Red Sea to the Caucasus and the Caspian Sea, while the wild species of the six birds is said to be native to the Yangtze River basin in eastern Asia, centered on areas such as Taop and Lhasa in Tibet. Barley is one of the crops with the longest cultivation history, and since barley has been discovered in Stone Age relics from Central Europe and Egypt, it is estimated that cultivation of barley began about 10,000 years ago. Currently, barley is widely cultivated around the world and is also cultivated nationwide in Korea. Until the early 1960s, in the early spring when the food harvested in the fall ran out, there were many farmers who ran out of food until the barley harvest season, known as the spring hunger period (春窮期). However, these days, as rice is abundant and dietary habits have become westernized, barley consumption has decreased. As the bioactive functionality of barley is being rediscovered, the development of processed foods using barley, such as barley noodles, barley bread, barley misut powder, barley tea, and barley beverages, is being actively developed. Additionally, the number of people visiting restaurants specializing in barley rice to manage their health is increasing. Barley is digested faster than rice; it takes 1 hour and 30 minutes to digest 50g of rice, while 100g of barley is digested in the same time. The International Society of Nutrition found that eating a mixture of rice and barley in a 7:3 ratio is best for the body as a result of animal testing. The main ingredients of barley are about 75% carbohydrates, 10% protein, and 0.5% fat, and it also contains fiber, ash, vitamins, and minerals. In particular, barley contains more fiber than other grains, which helps with bowel movements.

Therefore, the rice flour is made by steaming barley, drying it, and then roasting it again to make powder, and is 30 parts by weight based on 60 parts by weight of barley rice.

In addition, the corn reaches a height of 1 to 3 m, has a thick stem, a hard shell, and is full of flesh. The leaves are alternate, reach about 1m in length, have hairs on the surface, the upper part is bent backwards and droops, and the lower part becomes a leaf sheath that surrounds the main stem and is hairless. Flowers bloom from July to August. They are dioecious inflorescences, with male ears at the end of the stem and several male flowers with only three stamens. One to three female ears hang at the middle node of the stem, are wrapped in 7 to 12 shells, and female flowers with only pistils inside usually hang in even rows of 12, 14, and 16. The beard is the style and grows out of the shell to receive pollen. Cross-fertilization is the principle and shows remarkable hybrid strength. The inflorescence axis grows to 20 to 30 cm in length, becomes thick, and bears many young fruits (fruits whose skin dries up and attaches to the seed coat, with a single seed inside). The fruit is oblong-shaped, has a short, pointed bottom, and is about 6 mm in diameter. It is usually yellow, but there are various varieties, including those with a purplish color. There is only one root, but the root system is well developed, and thick lateral roots develop from two or three nodes of the stem close to the ground. It was introduced to our country from China. There is a theory that it was introduced from the Yuan Dynasty of the Goryeo Dynasty and another theory that it was introduced from the Ming Dynasty of the Joseon Dynasty. It is sown from early April to early May, sowing two or three seeds at a time with a furrow width of 60cm and a spacing of 30cm between the shoots. After sprouting, thin out and plant one plant at a time. The amount of seeds required for 10a is 8, 9l for large-grained species, 5-7l for neutral species, and 4, 5l for small-grained species. Fertilizers include 1,000 kg of compost, 10 to 15 kg of nitrogen, 5 to 7 kg of phosphoric acid, 7 to 8 kg of potassium, and 10 kg of slaked lime per 10a. When sowing in three parts, it is best to distribute nitrogen 25 to 30 days after sowing and about 20 days after that. After sprouting, thin the plants twice, weed them two or three times, and spray them with insecticides to prevent insects. Those to be steamed are harvested from around late July, when the skin of the female ear is still green and before the seeds harden. However, those to be used as grain or feed are harvested from late August to mid-September, after the skin turns yellow and the seeds harden and mature. Varieties are classified into eight types depending on the shape and properties of the seeds. The most cultivated species in our country is the horse mackerel species, which has large seeds and dented ends like horse teeth. Although it yields a lot, most of it is soft, making it unsuitable for human consumption. The hard grain species have large seeds and mostly keratin parts, making them suitable for human consumption. The Pokryeol species (爆裂種) has fine seeds and a lot of dead skin cells and is suitable for frying. The sweet variety has a lot of sugar and is soft, so it is good as a snack. Soft grains are made of soft starch and are not good for eating. Soft persimmon species are intermediate in nature between soft persimmon species and sweet persimmon species. The low-grade corn is also called waxy corn because its starch is mostly composed of amylopectin, and it is good as a snack. The sessile variety is a primitive type in which each seed is surrounded by a shell. In addition, corn has a remarkable hybrid strength, so many major hybrid varieties are cultivated.

Therefore, the corn flour is made by drying corn and then pulverizing it, and is 5 parts by weight based on 60 parts by weight of rice.

And, the soybean refers to the soybean (大豆) that we call 'bean'. It is also called yellow bean. Saponin in soybeans has excellent metabolism-stimulating properties and is effective in preventing heart disease, high blood pressure, and diabetes by excreting excess cholesterol in the blood out of the body. In addition, soybeans play a variety of roles, including preventing and treating cholelithiasis, activating intestinal motility through intestinal function, facilitating bowel movements, and preventing constipation due to fiber. In addition, substances with functional properties such as lowering cholesterol content, anti-cancer, intestinal action, and dementia prevention are lecithin, saponin, isoflavone, and trypsin inhibitor in soybeans, and these components are especially abundant in yellow soybeans. Therefore, if you continue to consume yellow beans from a young age, your chances of developing adult diseases are greatly reduced. In Oriental medicine, soybeans are said to expel water veins, eliminate heat in the stomach, and stimulate blood circulation.

Therefore, the soybean powder is made by drying soybeans and then powdering them, and is 5 parts by weight based on 60 parts by weight of ssaraegi rice.

The method for manufacturing Sungnyung using the Sungnyung composition containing roasted snail rice according to the present invention will be described as follows.

First, collect the braised rice and place the collected salaegi rice in a stir-fry machine (not shown).

Then, after operating the stirrer at 150°C for about 20 minutes, 60 parts by weight of roasted snail rice is obtained from the stirrer.

Then, the barley is collected and the collected barley is placed in a fryer.

Then, after operating the stirrer at 200°C for about 20 minutes, roasted barley is obtained from the stirrer.

Then, after putting the roasted barley into the grinder and operating the grinder for about 10 minutes, 30 parts by weight of pulverized rice flour is obtained from the grinder based on 60 parts by weight of barley rice.

Then, the corn is collected and the collected corn is placed in a fryer.

Then, after operating the stirrer at 200°C for about 20 minutes, roasted corn is obtained from the stirrer.

Then, after putting the roasted corn into the grinder and operating the grinder for about 10 minutes, 5 parts by weight of pulverized corn flour is obtained from the grinder based on 60 parts by weight of rice.

Then, collect the soybeans and place the collected soybeans into the stir-fry.

Then, after operating the stirrer at 200°C for about 20 minutes, stir-fried soybeans are obtained from the stirrer.

Then, after putting the roasted soybeans into the grinder and operating the grinder for about 10 minutes, 5 parts by weight of pulverized soybeans are obtained from the grinder based on 60 parts by weight of rice.

Then, 60 parts by weight of the roasted snail rice obtained above is placed in a heating pot containing water (not shown).

Then, the heating pot is heated to 90° C. for about 30 minutes to make Ssaraegi porridge, and then 30 parts by weight of the rice flour obtained above is added to the heating pot.

Then, after mixing the Ssaraegi porridge and 30 parts by weight of rice flour in the heating pot well, the heating pot is heated at 90° C. for about 30 minutes to make the first sungnyung.

Then, add 5 parts by weight of the corn flour and 5 parts by weight of the soybeans obtained above into the heating pot containing the first soybean.

Then, after mixing the first sungnyung, 5 parts by weight of corn flour, and 5 parts by weight of soybeans in the heating pot, the heating pot is heated to 90°C for about 30 minutes to make the 2nd sungnyung.

Therefore, the present invention not only simplifies the production of sungnyung, but also maintains its savory taste by including snail rice and rice flour, and also maintains good nutrients to promote the health of the drinker.

The detailed description of the present invention is merely illustrative of the present invention, and is used only for the purpose of explaining the present invention, and is not used to limit the meaning or scope of the present invention described in the claims. Therefore, those skilled in the art will understand that various modifications and other equivalent embodiments are possible therefrom. Therefore, the true scope of technical protection of the present invention should be determined by the technical spirit of the attached patent claims.

Claims (2)

Contains 60 parts by weight of snail rice, 30 parts by weight of rice flour, 5 parts by weight of corn flour, and 5 parts by weight of meju bean powder,
A sungnyung composition containing roasted ssaraegi rice, characterized in that the rice flour is barley.
A first step of collecting the rice and putting the collected rice into a stir-fry;
After the first step, a second step of operating the stir-fry at 150° C. for about 20 minutes and obtaining 60 parts by weight of stir-fried rice from the stir-fry;
After the second step, a third step of collecting the barley and putting the collected barley into a roaster;
After the third step, a fourth step of operating the roaster at 200° C. for about 20 minutes and obtaining roasted barley from the roaster;
A fifth step of putting the roasted barley into the grinder after the fourth step, operating the grinder for about 10 minutes, and then obtaining 30 parts by weight of pulverized rice flour from the grinder based on 60 parts by weight of barley rice;
After the fifth step, a sixth step of collecting corn and putting the collected corn into a fryer;
After the sixth step, a seventh step of operating the fryer at 200° C. for about 20 minutes and obtaining roasted corn from the fryer;
After the seventh step, an eighth step of placing the roasted corn in a grinder, operating the grinder for about 10 minutes, and then obtaining 5 parts by weight of pulverized corn powder based on 60 parts by weight of rice from the grinder;
After the 8th step, a 9th step of collecting the soybeans, putting the collected soybeans into a fryer, operating the fryer at 200° C. for about 20 minutes, and then obtaining the roasted soybeans from the fryer;
After the 9th step, a 10th step of putting the roasted soybeans into a grinder, operating the grinder for about 10 minutes, and then obtaining 5 parts by weight of crushed soybeans based on 60 parts by weight of snail rice from the grinder;
After the 10th step, put 60 parts by weight of roasted rice into a heating pot containing water, heat the heating pot at 90°C for 30 minutes to make porridge, and then add 30 parts by weight of rice flour into the heating pot. Steps and;
After the 11th step, a 12th step of mixing 30 parts by weight of rice porridge and rice flour in a heating pot and then heating the heating pot at 90° C. for 30 minutes to make the first sungnyung;
After the twelfth step, 5 parts by weight of corn flour and 5 parts by weight of soybeans are placed in a heating pot containing the first soybeans, and then the first soybeans contained in the heating pot are mixed with 5 parts by weight of corn flour and 5 parts by weight of soybeans. , A method of manufacturing sungnyung using a sungnyung composition containing roasted snail rice, characterized in that it includes a 13th step of heating a heating pot at 90° C. for 30 minutes to make a second sungnyung.