KR102080794B1 - Nurungii using by the Sprouts barley extract and manufacturing process - Google Patents

Abstract

The present invention relates to scorched rice using a sprout barley powder and a method for preparing the same. More specifically, according to scorched rice using sprout barley and a method for preparing the same, germinated buckwheat and germinated mung beans having sprout grown to the size of 1 to 5 cm, which is in a state of being sprouted by germinating sprout barley grown to the size of 6 to 10 cm after being cultured in water for 5 to 7 days and washed buckwheat and mung beans for 3 to 4 days, are dried and mixed to be powdered to 100 to 150 mesh, and rice is cooked by a mixture of white rice, brown rice and oats. In addition, a mixing powder of the sprout barley, germinated buckwheat and germinated mung beans is uniformly mixed with the rice, and the rice is evenly spread on a pot to bake both surfaces. The scorched rice using sprout barley is rich in nutrients such as vitamin and the like and has a refreshing taste.

Description

Nurungii using by the Sprouts barley extract and manufacturing process}

The present invention relates to a nurungji using a sprout barley powder and a method for producing the same, and more specifically, sprouts barley and clean buckwheat and mung beans grown to a size of 6 to 10 cm by hydroponic cultivation for 5 to 7 days 3 to 4 Germinated buckwheat and sprouted mung bean grown in the size of 1 ~ 5cm after germination for one day, dried, mixed and powdered into 100-150 mash, rice cooked with a mixture of white rice, brown rice and oats And mix the mixed powder of sprout barley, germinated buckwheat and germinated mung bean evenly, inject them into the Nurungji molding mold, press them to have a thickness of 3 to 5 mm, heat them directly to 200 ° C. for 1 minute, and then dry them at 150 ° C. for 10 minutes. It relates to a nurungji containing sprout barley powder and a method for producing the same.

Nurungji is an essential food from Korean food culture. Nurungji refers to rice that is pressed to the bottom of a conventional rice cooker, such as a cauldron. When rice is cooked, the moisture disappears from the bottom of the pot, and the amino acid content of carbohydrates and proteins contained in the rice is affected by the aminocarbonyl reaction. Several substances, such as glucose and dextrin, give it a slightly sweet and juicy taste. Nurungji, produced by this process, has been used as a snack for itself or boiled with water and used as a food called soong.

  However, in recent years, as most households use pressure cookers or electric rice cookers instead of conventional rice cookers, it is not possible to eat nurungji more easily than in the past, and various snacks such as cookies and bread are sold to cope with this. It has been reduced a lot.

  However, recently, as the health benefits of Nurungji, such as prevention of high blood pressure and diabetes, strengthening immunity, and diet effect, became known for modern people who want a healthy and slim body, Nurungji is well-being food, and many Nurungji related products have begun. The conventionally sold nurungji is produced by pressing the rice spread on a heated plate is mostly produced using only white rice as a material, the taste is monotonous and the lack of nutritional components and high calories that consumers want is pointed out as a problem.

  In order to solve this problem, in Korean Laid-Open Patent Publication No. 10-2013-0076315, rice is cooked with white rice, glutinous rice, and brown rice and dried, and the bark extract and licorice, beta-gluca, green tea, and roundle powder are placed thereon. Although functional nurungji and a method of preparing the same have been published after applying the mixed composition, the application of the mixed composition on the outer surface of the nurungji may alter the unique taste and aroma of nurungji, and constitute a complex mixture. In addition, the intake of nutrients can be insignificant, and the addition of various ingredients can lower the economic efficiency.

 Korean Patent Publication No. 10-1414589 No. 10-1414589 is washed with a number of times and natural swelling of a common rice mixed with a round bridle suspension mixed with 1-1.2 parts by weight of a round bridle powder to 200 parts by weight of water to bake thinly baked on a metal plate and baked The contents of the manufacturing method of Nurungji containing a round gourd component, which is characterized in that the production of the nuungji produced in the process is prepared by the moisture content of 4 to 9% of the alpha-Nurungji by the drying device. The Nurungji improved the taste and nutrition by the addition of the round gourd, but due to the steam coming out of the cooking process, due to the problem that the fragrance and ingredients of the round gourd are pulled out and the stickiness of the very sticky rice, the rice is thinned The problem is that the process is not easy.

 In Korean Patent Publication No. 10-1651818 No. 11, Meseong barley and abrasion, characterized in that the manufacturing process including the step of immersing the grain mixed with Saebar barley, Sakka barley and Alanghyangsaek and then increase the molding, baking and drying A method for producing nurungji containing barley has been published. Barley has long been used as a material for making nurungji, and its taste is not rejected by ordinary consumers and has many nutrients. However, barley is made of barley and has no carbohydrates. There is a limit that the preference of Koreans who use as a stock may be lowered.

  In addition, Korean Patent Registration No. 10-1043452 discloses a method for manufacturing instant noodles, adding ginseng or red ginseng, yacon, night view, bamboo, mulberry, yellow rice, etc., in addition to the technology related to the production of a number of nurungji However, it is rich in nutrients with physiological activities such as chlorophyll and various essential amino acids, vitamins, minerals and enzymes, as well as powerful antioxidants SOD (Suoeroxide Dimutase), Vitamin C, Vitamin E and ß-Carotene (beta-carotene). It suppresses policosanol and alpha-glucosidase, an enzyme that is effective in improving blood vessel disease and vascular disease, and improves lifestyle diseases such as hyperlipidemia, diabetes, hypertension and obesity, and saponarin which has an excellent effect on hangover and alcoholic fatty liver improvement. There is no disclosure of a nurungji containing a large amount of sprout barley.

(KR) Korean Unexamined Patent Publication No. 10-2013-0076315 (KR) Domestic registration No. 10-1414589 (KR) Domestic Patent No. 10-1651818 (KR) Domestic Patent No. 10-1043452 (KR) Domestic Patent No. 10-1034891

The present invention aims to supplement the limited nutrients of rice while maintaining the taste of the traditional traditional Nurungji. In addition, the present invention is to maintain the original taste of Nurungji while adding sprout barley, germinated buckwheat and germinated green beans to Nurungji, and to reduce the manufacturing cost by reducing the complex manufacturing step.

 In addition, it has better nutrition and functionality than conventional Nurungji, so not only young and old can eat as a snack or meal replacement, but also contain barley, germinated mail and germinated buckwheat, which prevents adult diseases, helps diet, and builds up in the body. The purpose is to provide nurungji with the effect of removing oxygen.

Nurungji and its production method according to the present invention in order to achieve the above object is a powder manufacturing step (S1) of preparing a powder by drying after grinding barley and germinated buckwheat; Mixing rice and brown rice and oats to produce grain rice (S2); Mixing the sprouts barley, sprouted green beans and germinated buckwheat powder evenly into the grain rice (S3); Forming step (S4) of spreading a predetermined thickness of the grain barley mixed with the sprout barley, sprouted green beans and germinated buckwheat powder; Nurungji manufacturing step of heating by injecting the grain rice into the nurungji molding mold (S5); It provides a nurungji using a sprout barley powder, characterized in that consisting of; drying step (S6) to dry the nurungji prepared by heating.

  In the powder manufacturing step (S1), the sprouted barley grown to a size of 6 to 10 cm and the germinated buckwheat and germinated mung beans grown to a size of 1 to 5 cm are mixed at a weight ratio of 1: 0.5: 05 and dried to be powdered into 100-150 mesh. do. In addition, grain production step (S2) 10-20 parts by weight of brown rice with respect to 100 parts by weight of white rice. 10-20 parts by weight of oats are mixed, soaked in water for about 100 minutes to 150 minutes, soaked and washed, and then the grains are cooked.

  The area of cast iron or stainless steel or stainless steel plate that is used in the molding step (S4) is 400 ~ 650cm², round or square of size, the thickness is preferably 10 ~ 15mm, when spreading the mixture in the Nurungji molding mold 3 It is characterized in that to evenly spread to a thickness of ~ 5㎜.

 Root and leaves of sprout barley, germinated buckwheat, germinated green bean, oat and brown rice contained in the nurungji of the present invention are not only rich in nutrients having physiological activities such as various essential amino acids, vitamins, minerals, enzymes, etc. Suoeroxide Dimutase (SOD), an antioxidant. Calcium, Vitamin C, Vitamin E and ß-Carotene (beta-carotene), especially policosanol and saponarin, contain high levels of content, of which policosanol improves vascular disease, while saponarin is an diabetes-related enzyme, alpha-glucose. It suppresses seasides and improves lifestyle diseases such as hyperlipidemia, diabetes, hypertension and obesity, and has excellent effects on relieving hangovers and improving alcoholic fatty liver and detoxification. Germinated buckwheat has a routine content of 1,667.0mg, up to 57.3 times that of buckwheat. It is effective in reducing body fat, lowering cholesterol, reducing blood sugar, reducing triglyceride, etc. In addition, the nurungji of the present invention has a refreshing taste with the addition of sprout barley, prevents adult disease, helps the diet, and accumulates free radicals in the body. Efficacy in removing.

 1 is a flow chart of the manufacturing process of the present invention.

Nurungji of the present invention 10-20 parts by weight of brown rice relative to 100 parts by weight of white rice. 10-20 parts by weight of oats are mixed to make multigrain rice and hydroponic cultivation in the grain rice for 5-7 days, sprouted barley grown to a size of 6-10 cm, and germinated for 3-4 days, and sprouted germination to a size of 1-5 cm. After mixing and drying germinated mung bean, mix sprouted barley and germinated buckwheat and germinated mung bean powder (hereinafter referred to as "sprout barley powder") to 100-150 mesh, and then inject them into the Nurungji molding mold Manufacture.

 The content of oats relative to 100 parts by weight of white rice is preferably added 10 to 20 parts by weight. If the content of oats is less than 10 parts by weight, the content of essential amino acids such as lysine and water-soluble fiber is low, reducing cholesterol, preventing cardiovascular disease and adult diseases, and when the content of oats is more than 20 parts by weight, rough texture Due to this problem there is a drop in palatability.

 In addition, the content of sprout barley is 3 to 5 parts by weight, and the content of germinated buckwheat and sprouted mung bean is 2 to 3 parts by weight with respect to 100 parts by weight of grain rice, and if it does not meet the above range, hyperlipidemia, diabetes, body fat reduction, cholesterol The effect of lowering, reducing blood sugar, reducing triglyceride, and the like, and when the above range is exceeded, the taste of Nurungji is dropped, the original taste of Nurungji is lost, and the taste of Nurungji can be reduced by the coarse texture.

 Looking at the ingredients added to the nurungji of the present invention, barley is a crop that has been cultivated as a human being began to cultivate the agricultural culture has been one of the oldest crops. It is native to the Red Sea, the Caucasus, the Caspian Sea, and the Tibet. It is 60-100 cm high and its scientific name is Hordeum vulgare L. Bud barley sprouted barley is rich in minerals such as potassium and calcium and nutrients such as vitamin C. It is effective for hyperlipidemia and diabetes. Sprout barley can be easily cultivated at home, and recently, through the development of agricultural technology, it is possible to harvest all year round.

 Germination Buckwheat has a routine content of 1667.0 mg, usually up to 57.3 times that of buckwheat. Germinated buckwheat has been shown to reduce body fat, lower cholesterol, reduce blood sugar, and reduce triglycerides, and rutin, which is high in germinated buckwheat, is called vitamin P. In addition, it is effective in the treatment of vascular diseases by improving the permeability of blood vessels. Recently, rutin is known to have anticancer effects and antioxidant effects, and in particular, is known to have an anti-aging effect.

 Mung beans grow well on warm climate loam. Its height is about 30 ~ 80cm, the stem has thin and vertical veins, about 10 nodes and branches. The leaves come out with a pair of cotyledons and freshly formed leaves, followed by three small leaves of double leaves. Germinated mung bean is rich in starch and protein, and has a distinctive aroma of mung beans. It has excellent detoxification and antipyretic effects, soothes boils and relieves skin inflammation.

 The origin of oats is Central Asia, and there are not many people in Korea because of their rough texture, but the time magazine has selected oats as one of the top 10 super foods, and domestic consumption and production are increasing. Oats contain carbohydrates (21.7%), proteins (14.3%), fats, minerals and vitamins. Oats are about twice the protein of rice, and are rich in essential amino acids such as lysine and water-soluble fiber, which reduces cholesterol, and is rich in antioxidants such as polyphenols that prevent cardiovascular diseases. The oat beta glucan is effective in dieting because it removes stool from the body and excretes intestinal waste, and oats containing more than four times the amount of calcium of brown rice are beneficial to the growth and development of children. Known.

 Hereinafter, specific examples and the like will be described in detail to help the understanding of the present invention.

 However, specific embodiments for carrying out the present invention are merely illustrative of some of the technical ideas included in the invention. Therefore, since the content of the present invention disclosed herein is not intended to limit the technical spirit of the present invention but to clarify, it is obvious that the scope of the technical idea of the present invention is not limited by these examples.

 Accordingly, all terms used herein, including technical or scientific terms described herein, have the same meaning as commonly understood by one of ordinary skill in the art. Terms such as those defined in the commonly used dictionaries should be interpreted as having meanings in the context of the related art and should not be construed in ideal or excessively formal meanings unless expressly defined in this application.

 The present invention includes sprout barley, germinated buckwheat, and germinated green beans, not only excellent in taste and texture, but also rich in nutrients and easy to digest to provide a nurungji that can be enjoyed without burden on young and old.

 Therefore, by adding the above ingredients, not only the health effects but also the loss of taste and taste of Nurungji, which was a disadvantage of the conventional functional Nurungji, was prevented from deteriorating. have.

After growing hydroponicly for 5-7 days, 10Kg of sprouted barley grown to a size of 7cm and clean buckwheat and green beans are germinated for 4 days, and then dried after mixing 5Kg of germinated buckwheat and 5Kg of sprouted mung beans grown to a size of 1-5cm. Powdered to 150 mesh.

10Kg of brown rice and 10Kg of oats were mixed with 100Kg of white rice, and the mixture was immersed in 200 liters of water for 1 hour, soaked, washed, and then mixed with rice.

0.5Kg of Sprout barley powder, 0.25Kg of germinated buckwheat powder, and sprouted mung bean powder were added to the mixed grain rice 10Kg, and mixed to be evenly mixed.Then, these were injected into a nurungji molding mold and pressed to have a thickness of 5 mm, and then 200 ° C. After direct heating for 1 minute with hot air dried at 150 ℃ for 10 minutes to prepare a nurungji containing sprout barley powder.

Except that 100g of white rice in Example 2 20g brown rice, 20g oats were prepared in the same manner as in Example 2.

Comparative Example 1

1Kg of white rice is soaked in 2ℓ of water for 1 hour, soaked, washed, cooked and poured into Nurungji molding mold, pressed to have a thickness of 3 mm, heated directly to 200 ℃ for 1 minute, and dried by hot air at 150 ℃ for 10 minutes. Nurungji was prepared.

Test Example 1 Sensory Test of Nurungji Containing Sprout Barley

 The sensory test was carried out on the nurungji prepared in Examples 3 and 4 and Comparative Examples. Twenty panelists were selected to evaluate the appearance, aroma, taste, and overall preference using a nine-point scale. Sensory test results are shown in Table 1 below. In the sensory test, 20 panelists were selected and trained to evaluate taste, aroma, and overall palatability, and a sensory test on taste, aroma, and overall palatability was conducted by 10-point scoring method. The sensory score was 10 very good, 8 slightly good, 6 fair, 4 slightly poor, and 2 very poor. 1 is shown.

Exam conditions Example 3 Example 4 Comparative Example 1 flavor 8.6 8.4 7.1 incense 9.0 8.9 7.8 Comprehensive Preference 8.7 8.5 7.5

 Looking at the results of Table 1, Examples 1 and 2 in the aroma, taste and overall preference was much higher than the comparative example. In particular, the score of the example was higher in aroma and taste. In the case of the examples, the sprouts, germinated mung bean and germinated buckwheat are added to their aromas and flavors to add a fresh taste of Nurungji and at the same time a fresh aroma.

Claims (5)

10 parts by weight of brown rice, relative to 100 parts by weight of white rice. After mixing 15 parts by weight of oats, the mixture is soaked in water for 100 minutes to 150 minutes, soaked, and washed to make cereal grains. Sprout barley powder grown to hydroponic scales for 5 to 7 days and grown to a size of 6 to 10 cm and clean buckwheat And after sprouting the green beans for 3 to 4 days to dry the germinated buckwheat and sprouted mung beans grown to a size of 1 ~ 5cm, and then mixed and powdered to 150 mesh,
After mixing 5 parts by weight of the sprouted barley powder, 3 parts by weight of germinated buckwheat powder and germinated mung bean powder with respect to 100 parts by weight of the multigrain rice, and then injecting them into a nurungji molding mold and pressed to have a thickness of 5 mm, Nurungji containing sprout barley powder, characterized in that the production by direct heating to 200 ℃ for 1 minute and then hot air dried at 150 ℃ for 10 minutes. delete After cultivating hydroponicly for 5-7 days, sprouted barley and clean buckwheat and mung beans grown to a size of 7 cm are germinated for 4 days, and the sprouts are grown to 1-5 cm. Powdering;
Mixing 10 parts by weight of brown rice and 15 parts by weight of oats with respect to 100 parts by weight of white rice, soaking the mixture in 200 l of water for 1 hour, soaking, and washing the mixed grains;
5 parts by weight of sprout barley powder, 3 parts by weight of germinated buckwheat powder and germinated mung bean powder were added to each of the grains, and then mixed to mix evenly. Then, these were injected into a nurungji molding mold and pressed to have a thickness of 5 mm. Direct heating for 1 minute and then hot air drying at 150 ° C. for 10 minutes to prepare nurungji containing sprout barley powder; The manufacturing method of nurungji containing sprout barley powder, characterized in that consisting of.
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