KR20240008429A - Manufacturing method of brown rice nurungji - Google Patents

Manufacturing method of brown rice nurungji Download PDF

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KR20240008429A
KR20240008429A KR1020220084732A KR20220084732A KR20240008429A KR 20240008429 A KR20240008429 A KR 20240008429A KR 1020220084732 A KR1020220084732 A KR 1020220084732A KR 20220084732 A KR20220084732 A KR 20220084732A KR 20240008429 A KR20240008429 A KR 20240008429A
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brown rice
rice
nurungji
brown
layer
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KR1020220084732A
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Korean (ko)
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유영호
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주식회사 지비라이스
유영호
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Priority to KR1020220084732A priority Critical patent/KR20240008429A/en
Publication of KR20240008429A publication Critical patent/KR20240008429A/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/36—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using irradiation with frequencies of more than 10 MHz
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/152—Cereal germ products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/10—Moulding
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
    • A47J43/20—Shapes for preparing foodstuffs, e.g. meat-patty moulding devices, pudding moulds
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B25/00—Packaging other articles presenting special problems
    • B65B25/001—Packaging other articles presenting special problems of foodstuffs, combined with their conservation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/18—Lipids
    • A23V2250/186—Fatty acids
    • A23V2250/1868—Docosahexaenoic acid

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mechanical Engineering (AREA)
  • Manufacturing & Machinery (AREA)
  • Cereal-Derived Products (AREA)

Abstract

현미누룽지 제조방법이 개시된다. 개시된 현미누룽지 제조방법은 현미를 세척하여 이물질을 제거하는 현미세척단계(S100);
세척된 현미의 물기를 제거하는 현미탈수단계(S200);
현미를 증기로 쪄서 현미밥을 짓는 현미밥 취반단계(S500);
소정 양의 현미밥을 성형틀의 상부면에 얇게 펴는 현미밥 준비단계(S600);
성형틀을 가열하여 현미밥을 구워 현미누룽지를 형성하는 현미누룽지 형성단계(S800);
상기 현미누룽지를 건조 및 냉각하는 건조냉각단계(S900);
상기 현미누룽지를 소정 크기로 절단하여 밀봉 포장하는 포장단계(S1000);를 포함하는 것을 특징으로 한다.A method for manufacturing brown rice scorched rice is disclosed. The disclosed brown rice nurungji manufacturing method includes a brown rice washing step (S100) of washing brown rice to remove foreign substances;
A brown rice dehydration step (S200) of removing moisture from the washed brown rice;
A brown rice cooking step (S500) in which brown rice is cooked by steaming the brown rice;
A brown rice preparation step (S600) of thinly spreading a predetermined amount of brown rice on the upper surface of the mold;
A brown rice nurungji forming step (S800) of heating a mold to bake brown rice and forming brown rice nurungji;
A drying and cooling step (S900) of drying and cooling the brown rice nurungji;
A packaging step (S1000) of cutting the brown rice nurungji into predetermined sizes and sealing packaging.

Description

현미누룽지의 제조방법{Manufacturing method of brown rice nurungji}Manufacturing method of brown rice nurungji}

본 발명은 현미누룽지의 제조방법에 관한 것으로서, 더욱 상세하게는 현미를 발아시켜 누룽지를 제조함으로써 발아과정에서 생성되는 생리활성물질들로 인해 성인병을 예방하는 한편, 발아현미에 오메가 3 함유물을 혼합하여 심혈관 질환 및 뇌졸증 발생을 억제하고, 그리고 현미밥층 사이에 쌀튀밥층을 형성함으로써 바삭한 식감을 증진시킨 현미누룽지의 제조방법에 관한 것이다.The present invention relates to a method of producing brown rice scorched rice. More specifically, the present invention relates to a method of producing brown rice scorched paper, and more specifically, by germination of brown rice to produce scorched rice, preventing adult diseases due to bioactive substances produced during the germination process, and mixing omega-3 content into germinated brown rice. This relates to a method of manufacturing brown rice scorched paper that suppresses the occurrence of cardiovascular disease and stroke, and improves the crispy texture by forming a fried rice layer between the brown rice layers.

요즘 바쁜 현대인들을 위해 아침 식사 대용으로 먹을 수 있는 다양한 간편식이 제조, 판매되고 있다.These days, a variety of convenient foods that can be eaten as a breakfast substitute for busy modern people are being manufactured and sold.

그 중 누룽지를 아침 대용식으로 이용하는 소비자가 늘어나고 있다. 누룽지는 남녀노소 전 연령층에 걸쳐 거부감이 없고, 취식이 간편하여 소비자들에게 인기를 얻고 있다.Among them, the number of consumers who use scorched rice as a breakfast substitute is increasing. Nurungji is gaining popularity among consumers because it is easy to consume and is not objectionable to all age groups.

그러나 종래의 누룽지는 인체에 유익한 비타민, 식이섬유 등의 영양소가 포함되어 있지 않아서, 식사대용으로 이용하는 경우 영양의 불균형이 발생되는 문제점이 있다.However, conventional scorched rice does not contain nutrients such as vitamins and dietary fiber that are beneficial to the human body, so there is a problem in that nutritional imbalance occurs when used as a meal replacement.

한편, 최근에 누룽지는 다양한 형태의 제품이 많이 출시되고 있으나 딱딱한 식감때문에 불편해하는 이들도 있다.Meanwhile, many different types of Nurungji products have been released recently, but some people find it uncomfortable due to its hard texture.

누룽지는 건조상태로 먹을 때 딱딱한 식감으로 인하여 입천장에 상처를 주거나, 치아에 통증을 유발하기도 한다.When eaten dry, scorched rice can hurt the palate or cause pain in the teeth due to its hard texture.

때문에 치아가 약한 아이들이나 노인들이 무리 없이 섭취할 수 있도록 누룽지의 식감을 개선할 필요가 있다.Therefore, there is a need to improve the texture of scorched rice so that children and the elderly with weak teeth can consume it without difficulty.

따라서 누룽지의 부족한 영양가를 보완할 수 있고, 누룽지의 식감 또한 개선할 수 있는 누룽지 제조방법의 개발이 절실히 요구된다.Therefore, there is an urgent need to develop a method for manufacturing scorched rice that can compensate for the insufficient nutritional value of scorched paper and improve the texture of scorched paper.

한국등록특허공보 10-1974376호Korean Patent Publication No. 10-1974376

본 발명은 상기와 같은 문제를 해결하고자 제안된 것으로, 현미를 발아시켜 누룽지를 제조함으로써 발아과정에서 생성되는 생리활성물질들로 인해 성인병을 예방하는 것을 목적으로 한다.The present invention was proposed to solve the above problems, and its purpose is to prevent adult diseases due to bioactive substances produced during the germination process by germination of brown rice to produce scorched rice.

또한 본 발명은 발아현미에 오메가 3 함유물을 혼합하여 심혈관 질환 및 뇌졸증 발생을 억제하는 것을 목적으로 한다.Additionally, the present invention aims to suppress the occurrence of cardiovascular disease and stroke by mixing omega-3 content in sprouted brown rice.

또한 본 발명은 현미밥층의 상부에 쌀튀밥을 뿌려 쌀튀밥층을 형성함으로써 바삭한 식감을 증진시키는 것을 목적으로 한다.Additionally, the purpose of the present invention is to improve the crispy texture by sprinkling fried rice on top of the brown rice layer to form a fried rice layer.

본 발명은 현미누룽지를 제조하는 방법에 관한 것으로, The present invention relates to a method of producing brown rice nurungji,

현미를 세척하여 이물질을 제거하는 현미세척단계;A brown rice washing step of washing brown rice to remove foreign substances;

세척된 현미의 물기를 제거하는 현미탈수단계; A brown rice dehydration step of removing moisture from the washed brown rice;

현미를 증기로 쪄서 현미밥을 짓는 현미밥 취반단계;A brown rice cooking step in which brown rice is cooked by steaming the brown rice;

소정 양의 현미밥을 성형틀의 상부면에 얇게 펴는 현미밥 준비단계;A brown rice preparation step of spreading a predetermined amount of brown rice thinly on the upper surface of the mold;

성형틀을 가열하여 현미밥을 구워 현미누룽지를 형성하는 현미누룽지 형성단계;A brown rice nurungji forming step of heating a mold to bake brown rice and forming brown rice nurungji;

상기 현미누룽지를 건조 및 냉각하는 건조냉각단계;A drying cooling step of drying and cooling the brown rice nurungji;

상기 현미누룽지를 소정 크기로 절단하여 밀봉 포장하는 포장단계;를 포함하는 것을 특징으로 하는, 현미누룽지의 제조방법을 제공한다.A packaging step of cutting the brown rice scorched paper into predetermined sizes and sealing packaging is provided.

또한 본 발명은, 상기 현미탈수단계에 연이어서 수행되며, 물기가 제거된 현미를 발아조에 침지하여 발아시켜 발아현미를 얻는 현미발아단계;를 더 포함하는 것을 특징으로 한다.In addition, the present invention is characterized in that it further includes a brown rice germination step, which is performed subsequent to the brown rice dehydration step, and obtains germinated brown rice by immersing the brown rice from which moisture has been removed in a germination tank and germinating it.

또한 본 발명은, 상기 현미발아단계에 연이어서 수행되며, 발아현미에 오메가 3 함유물을 교반기로 혼합하는 오메가 3 혼합단계;를 더 포함하는 것을 특징으로 한다.In addition, the present invention is performed consecutively to the brown rice germination step, and further includes an omega-3 mixing step of mixing the omega-3 content into the germinated brown rice with a stirrer.

또한 본 발명은, 상기 현미밥 준비단계에 연이어서 수행되며, 성형틀의 상부면에 얇게 펴진 제1 현미밥층의 상부에 쌀튀밥을 뿌려 쌀튀밥층을 형성하고, 상기 쌀튀밥층의 상부에 제2 현미밥층을 얇게 적층하는 쌀튀밥층 형성단계;를 더 포함하며, 상기 쌀튀밥은 상기 제1 현미밥 및 제2 현미밥 보다 밀도가 낮은 것을 특징으로 한다.In addition, the present invention is performed consecutively to the brown rice preparation step, and sprinkling rice fried rice on the top of the first brown rice layer thinly spread on the upper surface of the mold to form a rice fried rice layer, and forming a rice fried rice layer on top of the rice fried rice layer. 2. A rice fried rice layer forming step of thinly stacking brown rice layers; wherein the rice fried rice has a lower density than the first brown rice and the second brown rice.

본 발명에 따른 현미누룽지는 현미의 발아과정에서 생성되는 생리활성물질들로 인해 성인병을 예방하는 효과가 있다.The brown rice scorched paper according to the present invention is effective in preventing adult diseases due to the bioactive substances produced during the germination process of brown rice.

또한 본 발명은 발아현미에 오메가 3 함유물을 혼합하여 심혈관 질환 및 뇌졸증 발생을 억제하는 효과가 있다.In addition, the present invention has the effect of suppressing the occurrence of cardiovascular disease and stroke by mixing omega-3 content with sprouted brown rice.

또한 본 발명은 현미밥층의 상부에 쌀튀밥을 뿌려 쌀튀밥층을 형성함으로써 바삭한 식감을 증진시키는 효과가 있다.Additionally, the present invention has the effect of enhancing the crispy texture by sprinkling fried rice on top of the brown rice layer to form a fried rice layer.

상술한 효과와 더불어 본 발명의 구체적인 효과는 이하 발명을 실시하기 위한 구체적인 사항을 설명하면서 함께 기술한다.In addition to the above-described effects, specific effects of the present invention are described below while explaining specific details for carrying out the invention.

도 1은 본 발명에 따른 현미누룽지 제조방법의 흐름도이다.
도 2는 본 발명에 따른 현미누룽지의 단면도이다.Figure 1 is a flow chart of a method for manufacturing brown rice scorched paper according to the present invention.
Figure 2 is a cross-sectional view of brown rice scorched paper according to the present invention.

이하, 본 문서의 다양한 실시예가 첨부된 도면을 참조하여 기재된다. 그러나 이는 본 문서에 기재된 기술을 특정한 실시 형태에 대해 한정하려는 것이 아니며, 본 문서의 실시예의 다양한 변경(modifications), 균등물(equivalents), 및/또는 대체물(alternatives)을 포함하는 것으로 이해되어야 한다. 도면의 설명과 관련하여, 유사한 구성요소에 대해서는 유사한 참조 부호가 사용될 수 있다.Hereinafter, various embodiments of this document are described with reference to the attached drawings. However, this is not intended to limit the technology described in this document to specific embodiments, and should be understood to include various modifications, equivalents, and/or alternatives to the embodiments of this document. In connection with the description of the drawings, similar reference numbers may be used for similar components.

또한, 본 문서에서 사용된 "제1," "제2," 등의 표현들은 다양한 구성요소들을, 순서 및/또는 중요도에 상관없이 수식할 수 있고, 한 구성요소를 다른 구성요소와 구분하기 위해 사용될 뿐 해당 구성요소들을 한정하지 않는다. 예를 들면, '제1 부분'과 '제2 부분'은 순서 또는 중요도와 무관하게, 서로 다른 부분을 나타낼 수 있다. 예를 들면, 본 문서에 기재된 권리 범위를 벗어나지 않으면서 제1 구성요소는 제2 구성요소로 명명될 수 있고, 유사하게 제2 구성요소도 제1 구성요소로 바꾸어 명명될 수 있다.Additionally, expressions such as “first,” “second,” etc. used in this document may modify various components regardless of order and/or importance, and may be used to distinguish one component from another component. It is only used and does not limit the corresponding components. For example, 'first part' and 'second part' may refer to different parts, regardless of order or importance. For example, a first component may be renamed a second component without departing from the scope of rights described in this document, and similarly, the second component may also be renamed to the first component.

또한, 본 문서에서 사용된 용어들은 단지 특정한 실시예를 설명하기 위해 사용된 것으로, 다른 실시예의 범위를 한정하려는 의도가 아닐 수 있다. 단수의 표현은 문맥상 명백하게 다르게 뜻하지 않는 한, 복수의 표현을 포함할 수 있다. 기술적이거나 과학적인 용어를 포함해서 여기서 사용되는 용어들은 본 문서에 기재된 기술 분야에서 통상의 지식을 가진 자에 의해 일반적으로 이해되는 것과 동일한 의미를 가질 수 있다. 본 문서에 사용된 용어들 중 일반적인 사전에 정의된 용어들은, 관련 기술의 문맥상 가지는 의미와 동일 또는 유사한 의미로 해석될 수 있으며, 본 문서에서 명백하게 정의되지 않는 한, 이상적이거나 과도하게 형식적인 의미로 해석되지 않는다. 경우에 따라서, 본 문서에서 정의된 용어일지라도 본 문서의 실시예들을 배제하도록 해석될 수 없다.Additionally, the terms used in this document are merely used to describe specific embodiments and may not be intended to limit the scope of other embodiments. Singular expressions may include plural expressions, unless the context clearly dictates otherwise. Terms used herein, including technical or scientific terms, may have the same meaning as commonly understood by a person of ordinary skill in the technical field described in this document. Among the terms used in this document, terms defined in general dictionaries may be interpreted to have the same or similar meaning as the meaning they have in the context of related technology, and unless clearly defined in this document, have an ideal or excessively formal meaning. It is not interpreted as In some cases, even terms defined in this document cannot be interpreted to exclude embodiments of this document.

도 1은 본 발명에 따른 현미누룽지 제조방법의 흐름도이고, 도 2는 본 발명에 따른 현미누룽지(100)의 단면도이다.Figure 1 is a flow chart of a method for manufacturing brown rice scorched paper according to the present invention, and Figure 2 is a cross-sectional view of brown rice scorched paper 100 according to the present invention.

도 1 내지 도 2를 참조하여 설명한다.Description will be made with reference to FIGS. 1 and 2.

본 발명은 현미누룽지(100)를 제조하는 방법에 관한 것으로, 현미세척단계(S100), 현미탈수단계(S200), 현미발아단계(S300), 오메가 3 혼합단계(S400), 취반단계, 현미밥 준비단계(S600), 쌀튀밥층 형성단계(S700), 현미누룽지 형성단계(S800), 건조냉각단계(S900), 포장단계(S1000)를 포함한다.The present invention relates to a method of manufacturing brown rice scorched paper (100), which includes a brown rice washing step (S100), a brown rice dehydration step (S200), a brown rice germination step (S300), an omega-3 mixing step (S400), a cooking step, and brown rice rice. It includes a preparation step (S600), a rice fried rice layer forming step (S700), a brown rice nurungji forming step (S800), a drying cooling step (S900), and a packaging step (S1000).

현미세척단계(S100)는 현미를 세척하여 이물질을 제거하는 단계이다.The brown rice washing step (S100) is a step of washing brown rice to remove foreign substances.

현미탈수단계(S200)는 세척된 현미의 물기를 제거하는 단계이다.The brown rice dehydration step (S200) is a step of removing moisture from the washed brown rice.

본 발명에서는 현미를 발아시켜 기능성 생리활성물질이 증가되도록 하였다.In the present invention, brown rice was germinated to increase functional bioactive substances.

현미발아단계(S300)는 현미탈수단계(S200)에 연이어서 수행되며, 물기가 제거된 현미를 발아조에 넣은 후 물에 침지하고, 섭씨 25도 내지 30도로 온도를 유지하면서 대략 40시간 내지 60 시간 정도 발아시켜 발아현미를 얻는다.The brown rice germination step (S300) is performed consecutively to the brown rice dehydration step (S200), and the brown rice from which moisture has been removed is placed in a germination tank and then immersed in water for approximately 40 to 60 hours while maintaining the temperature at 25 to 30 degrees Celsius. Germination is performed to obtain germinated brown rice.

누룽지의 제조에 발아현미를 사용함으로써 영양성분이 풍부하면서도 저칼로리의 누룽지를 만들 수 있다.By using sprouted brown rice to make scorched rice, it is possible to make scorched rice that is rich in nutrients and low in calories.

또한 본 발명에서는 누룽지에 기능성을 부여하기 위해서 오메가 3를 혼합하였다.Additionally, in the present invention, omega 3 was mixed to give functionality to scorched rice.

오메가 3 혼합단계(S400)는 현미발아단계(S300)에 연이어서 수행되며, 발아현미에 오메가 3 함유물을 교반기로 혼합한다.The omega-3 mixing step (S400) is performed consecutively to the brown rice germination step (S300), and the omega-3 content is mixed with the germinated brown rice using a stirrer.

오메가 3는 고지혈증 개선, 심장혈관계 질환의 예방, 당뇨병 억제기능이 있어, 본 발명에 따른 현미누룽지(100)의 기능성을 한층 높여 부가가가치를 향상시키게 된다.Omega 3 has the function of improving hyperlipidemia, preventing cardiovascular disease, and suppressing diabetes, thereby further increasing the functionality of brown rice scorched paper (100) according to the present invention and improving added value.

다음으로는 현미밥 취반단계(S500)가 수행된다.Next, the brown rice cooking step (S500) is performed.

취반단계는 현미를 증기로 쪄서 현미밥을 짓는 단계이다.The cooking stage is the stage where brown rice is cooked by steaming it.

물론, 증기 이외의 방법으로 열을 가하여 취반할 수도 있다.Of course, cooking can also be done by applying heat using a method other than steam.

다음으로는 현미밥 준비단계(S600)가 수행된다.Next, the brown rice preparation step (S600) is performed.

현미밥 준비단계(S600)는 누룽지를 제조하기 위해 소정 양의 현미밥을 성형틀의 상부면에 얇게 펴는 단계이다.The brown rice preparation step (S600) is a step of spreading a predetermined amount of brown rice thinly on the upper surface of the mold to produce scorched rice.

한편, 종래의 누룽지는 딱딱한 식감때문에 불편해하는 이들이 있었다.On the other hand, there were some who felt uncomfortable with conventional Nurungji due to its hard texture.

누룽지는 건조상태로 먹을 때 딱딱한 식감으로 인하여 입천장에 상처를 주거나, 치아에 통증을 유발하기도 한다.When eaten dry, scorched rice can hurt the palate or cause pain in the teeth due to its hard texture.

때문에 치아가 약한 아이들이나 노인들이 무리 없이 섭취할 수 있도록 누룽지의 식감을 개선할 필요가 있다.Therefore, there is a need to improve the texture of scorched rice so that children and the elderly with weak teeth can consume it without difficulty.

이에, 본 발명에서는 현미밥 보다 낮은 밀도로 부풀려진 쌀튀밥을 현미밥층 사이에 적층하여 종래 딱딱한 식감의 문제를 해소할 뿐만 아니라, 소화가 잘 되지 않는 현미밥층 사이에 소화가 잘되는 쌀튀밥층을 적층하여 소화 또한 원활히 이뤄지도록 하였다.Accordingly, in the present invention, the problem of the conventional hard texture is solved by stacking fried rice puffed at a lower density than brown rice between layers of brown rice, and also by stacking a layer of easily digestible fried rice between layers of brown rice, which are not easily digested. Digestion was also ensured smoothly.

쌀튀밥층 형성단계(S700)는 현미밥 준비단계(S600)에 연이어서 수행되며, 성형틀의 상부면에 얇게 펴진 제1 현미밥층(10)의 상부에 쌀튀밥을 뿌려 쌀튀밥층을 형성하고, 상기 쌀튀밥층(30)의 상부에 제2 현미밥층(20)을 얇게 적층하는 단계이다.The rice fried rice layer forming step (S700) is performed consecutively to the brown rice preparation step (S600), and the rice fried rice layer is formed by sprinkling rice fried rice on the top of the first brown rice layer (10) thinly spread on the upper surface of the forming mold. , This is the step of thinly laminating a second brown rice layer (20) on top of the fried rice layer (30).

다음으로는 현미누룽지 형성단계(S800)가 수행된다.Next, the brown rice nurungji forming step (S800) is performed.

현미누룽지 형성단계(S800)에서는 성형틀을 가열하여 현미밥을 구워 현미누룽지(100)를 형성한다.In the brown rice nurungji forming step (S800), the mold is heated to bake the brown rice to form the brown rice nurungji (100).

도 2에 도시된 바와 같이, 본 발명에 따른 현미누룽지(100)는 하부에 배치되는 제1 현미밥층(10)과 상부에 배치되는 제2 현미밥층(20) 사이에 쌀튀밥층(30)이 형성된다.As shown in Figure 2, the brown rice nurungji 100 according to the present invention has a fried rice layer 30 between the first brown rice layer 10 disposed at the bottom and the second brown rice layer 20 disposed at the top. is formed

즉, 경한 현미누룽지 사이에 부드러운 쌀튀밥이 배치되는 관계로 바삭한 식감을 증대시킨다.In other words, the crispy texture is increased because the soft fried rice is placed between the light brown rice scorched paper.

가압용기에 쌀을 넣고 가열하면 온도와 압력이 올라간다. 이 때 가압용기의 뚜껑을 갑자기 열면 압력이 급격히 떨어지면서 쌀이 수배로 부풀어 올라서 쌀튀밥이 만들어진다.When rice is placed in a pressurized container and heated, the temperature and pressure rise. At this time, if the lid of the pressurized container is suddenly opened, the pressure drops rapidly and the rice swells several times, creating fried rice.

쌀튀밥은 고온.고압의 가압용기에서 부풀어 오르면서 녹말이 덱스트린으로 변하게 되어 매우 소화가 잘된다. 이로 인해 쌀튀밥이 아이들의 간식으로 많이 애용된다.As fried rice swells in a pressurized container at high temperature and pressure, the starch changes into dextrin, making it very digestible. For this reason, fried rice is a popular snack for children.

본 발명에 따른 현미누룽지(100)에는 쌀튀밥이 섞여 있어 종래 누룽지의 소화가 잘 되지 않는 문제를 해소하였다.The brown rice nurungji (100) according to the present invention is mixed with fried rice, solving the problem of poor digestion of conventional scorched rice.

현미누룽지 형성단계(S800) 후에는 건조냉각단계(S900)와 포장단계(S1000)를 거치게 된다.After the brown rice nurungji forming step (S800), it goes through a drying and cooling step (S900) and a packaging step (S1000).

본 발명은 현미누룽지의 제조방법에 관한 것으로서, 더욱 상세하게는 현미를 발아시켜 누룽지를 제조함으로써 발아과정에서 생성되는 생리활성물질들로 인해 성인병을 예방하는 한편, 발아현미에 오메가 3 함유물을 혼합하여 심혈관 질환 및 뇌졸증 발생을 억제하고, 그리고 현미밥층 사이에 쌀튀밥층(30)을 형성함으로써 바삭한 식감을 증진시킨 현미누룽지(100)의 제조방법에 관한 것이다.The present invention relates to a method of producing brown rice scorched rice. More specifically, the present invention relates to a method of producing brown rice scorched paper, and more specifically, by germination of brown rice to produce scorched rice, preventing adult diseases due to bioactive substances produced during the germination process, and mixing omega-3 content into germinated brown rice. It relates to a method of manufacturing brown rice scorched paper (100), which suppresses the occurrence of cardiovascular disease and stroke, and improves the crispy texture by forming a fried rice layer (30) between the brown rice layers.

이상에서는 본 발명의 바람직한 실시예에 대하여 도시하고 설명하였지만, 본 발명은 상술한 특정의 실시예에 한정되지 아니하며, 청구범위에서 청구하는 본 발명의 요지를 벗어남이 없이 당해 발명이 속하는 기술분야에서 통상의 지식을 가진 자에 의해 다양한 변형실시가 가능한 것은 물론이고, 이러한 변형 실시예들은 본 발명의 기술적 사상이나 전망으로부터 개별적으로 이해되어서는 안 될 것이다.In the above, preferred embodiments of the present invention have been shown and described, but the present invention is not limited to the specific embodiments described above, and may be used in the technical field to which the invention pertains without departing from the gist of the present invention as claimed in the claims. Of course, various modifications can be made by those skilled in the art, and these modifications should not be understood individually from the technical idea or perspective of the present invention.

S100 : 현미세척단계
S200 : 현미탈수단계
S300 : 현미발아단계
S400 : 오메가 3 혼합단계
S500 : 현미밥 취반단계
S600 : 현미밥 준비단계
S700 : 쌀튀밥층 형성단계
S800 : 현미누룽지 형성단계
S900 : 건조냉각단계
S1000 : 포장단계
100 : 현미누룽지
10 : 제1 현미밥층
20 : 제2 현미밥층
30 : 쌀튀밥층S100: Brown rice washing step
S200: Brown rice dehydration step
S300: Brown rice germination stage
S400: Omega 3 mixing stage
S500: Brown rice cooking stage
S600: Brown rice preparation stage
S700: Rice fried rice layer formation step
S800: Brown rice nurungji formation stage
S900: Dry cooling stage
S1000: Packaging stage
100: Brown rice scorched paper
10: First brown rice layer
20: Second brown rice layer
30: Rice fried rice layer

Claims (4)

현미누룽지(100)를 제조하는 방법에 관한 것으로,
현미를 세척하여 이물질을 제거하는 현미세척단계(S100);
세척된 현미의 물기를 제거하는 현미탈수단계(S200);
현미를 증기로 쪄서 현미밥을 짓는 현미밥 취반단계(S500);
소정 양의 현미밥을 성형틀의 상부면에 얇게 펴는 현미밥 준비단계(S600);
성형틀을 가열하여 현미밥을 구워 현미누룽지를 형성하는 현미누룽지 형성단계(S800);
상기 현미누룽지를 건조 및 냉각하는 건조냉각단계(S900);
상기 현미누룽지를 소정 크기로 절단하여 밀봉 포장하는 포장단계(S1000);를 포함하는 것을 특징으로 하는, 현미누룽지의 제조방법
Regarding the method of manufacturing brown rice nurungji (100),
A brown rice washing step (S100) of washing brown rice to remove foreign substances;
A brown rice dehydration step (S200) of removing moisture from the washed brown rice;
A brown rice cooking step (S500) in which brown rice is cooked by steaming the brown rice;
A brown rice preparation step (S600) of thinly spreading a predetermined amount of brown rice on the upper surface of the mold;
A brown rice nurungji forming step (S800) of heating a mold to bake brown rice and forming brown rice nurungji;
A drying and cooling step (S900) of drying and cooling the brown rice nurungji;
A packaging step (S1000) of cutting the brown rice nurungji into predetermined sizes and sealing packaging; a method for producing brown rice nurungji, characterized in that it includes
 제1항에 있어서,
상기 현미탈수단계(S200)에 연이어서 수행되며, 물기가 제거된 현미를 발아조에 침지하여 발아시켜 발아현미를 얻는 현미발아단계(S300);를 더 포함하는 것을 특징으로 하는, 현미누룽지의 제조방법
According to paragraph 1,
A method for producing brown rice scorched paper, characterized in that it further includes a brown rice germination step (S300), which is performed sequentially to the brown rice dehydration step (S200) and germinates the brown rice from which moisture has been removed by immersing it in a germination tank to obtain germinated brown rice.
 제2항에 있어서,
상기 현미발아단계(S300)에 연이어서 수행되며, 발아현미에 오메가 3 함유물을 교반기로 혼합하는 오메가 3 혼합단계(S400);를 더 포함하는 것을 특징으로 하는, 현미 누룽지의 제조방법
According to paragraph 2,
A method for producing brown rice scorched paper, which is performed consecutively to the brown rice germination step (S300) and further includes an omega-3 mixing step (S400) of mixing the omega-3 content into the germinated brown rice with a stirrer.
 제3항에 있어서,
상기 현미밥 준비단계(S600)에 연이어서 수행되며, 성형틀의 상부면에 얇게 펴진 제1 현미밥층(10)의 상부에 쌀튀밥을 뿌려 쌀튀밥층(30)을 형성하고, 상기 쌀튀밥층(30)의 상부에 제2 현미밥층(20)을 얇게 적층하는 쌀튀밥층 형성단계(S700);를 더 포함하며,
상기 쌀튀밥층(30)은 상기 제1 현미밥층(10) 및 제2 현미밥층(20) 보다 밀도가 낮은 것을 특징으로 하는, 현미누룽지의 제조방법
According to paragraph 3,
It is performed sequentially to the brown rice preparation step (S600), and a rice fried rice layer 30 is formed by sprinkling rice fried rice on the top of the first brown rice layer 10 thinly spread on the upper surface of the forming mold, and the rice fried rice layer 30 is formed. It further includes a rice fried rice layer forming step (S700) of thinly laminating the second brown rice layer 20 on the upper part of (30),
A method of producing brown rice nurungji, characterized in that the rice fried rice layer 30 has a lower density than the first brown rice layer 10 and the second brown rice layer 20.
KR1020220084732A 2022-07-11 2022-07-11 Manufacturing method of brown rice nurungji KR20240008429A (en)

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Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101974376B1 (en) 2018-11-26 2019-05-02 농업회사법인(주)영풍 Manufacturing method of fried nurungji through air frying process

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101974376B1 (en) 2018-11-26 2019-05-02 농업회사법인(주)영풍 Manufacturing method of fried nurungji through air frying process

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