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KR20090086885A - 1.Ginseng, Angelica, Chestnut, (medicinal rice) powder Nurungji. 2. Schisandra chinensis, persimmon, jujube (medicinal rice) powder - Google Patents

1.Ginseng, Angelica, Chestnut, (medicinal rice) powder Nurungji. 2. Schisandra chinensis, persimmon, jujube (medicinal rice) powder Download PDF

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Publication number
KR20090086885A
KR20090086885A KR1020080012810A KR20080012810A KR20090086885A KR 20090086885 A KR20090086885 A KR 20090086885A KR 1020080012810 A KR1020080012810 A KR 1020080012810A KR 20080012810 A KR20080012810 A KR 20080012810A KR 20090086885 A KR20090086885 A KR 20090086885A
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South Korea
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rice
nurungji
water
powder
scorched
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KR1020080012810A
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Korean (ko)
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이준영
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이준영
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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
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • 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
    • 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
    • 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
    • A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
    • 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
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
    • 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
    • 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
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment
    • 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
    • A23V2300/00—Processes
    • A23V2300/31—Mechanical treatment

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Cereal-Derived Products (AREA)

Abstract

Scorched rice powder containing Licorice root, onions and beef and a preparing method thereof are provided to show a sweet and savory taste without common sweeteners or chemical seasonings and to ensure high content of nutrients. A method for preparing scorched rice powder comprises the following steps of: washing rice; mixing licorice root extract, onion juice and mashed beef with the washed rice and adding water; bring the rice mixture to boil; spreading the cooked rice on a hot plate; pressurizing the spread rice using a roller and letting the spread rice to become scorched rice; automatically scratching the scorched rice using a long and wide scoop adhered to the hot plate; completely drying the scratched scorched rice; and pulverizing the dried scorched rice. The licorice root extract is obtained by boiling down 200g of licorice root with 10‘± of water for 3 hours.

Description

감초, 양파, 쇠고기, 영양밥 분말누룽지{omitted}Licorice, onion, beef, nutritious rice powder

..

일반적으로 누룽지는 밥을 짓는 과정에서 생성되는 부산물로 발생하는 것이다. 그리고 이렇게 생긴 누룽지는 그냥 먹거나 또는 물을 끓여 숭늉으로 먹으면서 영양에 좋고 숙취에 좋다고 애용하여 왔다In general, nurungji is produced as a by-product of rice production. And this kind of nurungji is eaten or boiled with water, and it has been favored for nutrition and hangover.

또한 이렇 한 일부 누룽지에 맛을 가미하기 위하여 일반화학 감미료나 또는 각종 조미료를 넣어 누룽지 특유의 맛을 잊어버리는 경우가 있는 것이다. 그러나 본 제품인 영양밥 누룽지 는 전연 그와는 달리 순 고유의 누룽지맛보다 더 좋은 맛이 날 뿐만 아니라 다양한 누룽지 만드는 것을 목적으로 한다.In addition, in order to add some of these flavors, general chemical sweeteners or various seasonings may be added to forget the unique taste of the flavor. However, the nutritious rice Nurungji , unlike its predecessor, does not only taste better than Sun's original Nurungji, but also aims to make various nurungji.

본 발명은 상기와 같은 문제점을 해소하기 위하여 일반 감미료나 화학조미료를 넣지 않고 감초와 양파 쇠고기를 넣어 단맛과 고소한 맛을 가지며 해독기능과 영양이풍부하여 임산부는 물론 성인 남녀노소가 거부감 없이 맛있게 먹을 수 있는 누룽지를 제공 하는 것을 목적으로 한다.The present invention has a sweet and savory taste to put licorice and onion beef without adding a general sweetener or chemical seasoning to solve the above problems, rich in detoxification function and nutrition, pregnant women and adults can enjoy delicious without rejection It aims to provide a nurungji.

본 발명은 상기와 같은 목적을 달성하기 위하여 깨끗이 세정한 쌀에 물을 뺀후 감초다린 물에 양파와 쇠고기를 갈아서 혼합한 물로 밥을 짓는다.In order to achieve the above object, the present invention removes water from cleanly washed rice and cooks rice with water mixed with onion and beef in licorice.

상기와 같이 지어진 밥을 일정 두께로 열판 (기계도1-16)에 깔고 열을 가해 육중한 롤러(도1-6)로 밀어 밥알이 으깨져 납작하게 눌러 붙어 적당한 시간이 경과하면 가마솥 누룽지와 똑같이 완성된 누룽지를 기계적인 힘(기계도1-5)으로 긁어 완성하는 것이다.Spread the cooked rice on the hot plate (Machine Fig. 1-16) with a certain thickness, apply heat and push it with a heavy roller (Fig. 1-6), and the rice grains are crushed and pressed flatly. The finished Nurungji is scraped by mechanical force (1-5).

상기와 같이 지어진 밥을 일정한 두께로 열판(기계도1-16)에 깔고 열을 가해 육중한 롤러로 밀어 밥알이 으깨져 납작하게 눌러 붙어 적당한 시간이 경과하면 가마솥누룽지와 같이 완성된 누룽지를 기계적인 힘(기계도1-5)으로 긁어 완성하는 것이다.The rice cooked as above is laid on a hot plate (mechanical diagram 1-16) with a certain thickness, and heated by pushing it with a heavy roller, and the rice grains are crushed and pressed flatly. Finish by scraping with force (Machine 1-5).

이와 같은 방법에 의하여 (고유의)맛과 당도를 가지고 (여기서 단것을 싫어하는 사람에게는 감초를 넣지 않은 제품도 생산된다.) 이리하여 가마솥 누룽지보다 영양가가 높은 누룽지를 생산한다.By this method, it has a (unique) taste and sweetness (where a person who does not like sweets does not have licorice), thus producing nutritious rice that is more nutritious than cauldron nurungji.

상기 목적을 달성하기 위하여 본 발명은 정미20ℓ 와 현미 6ℓ 그리고 콩6ℓ(이하 쌀이라 칭함)를 세정하여 물을 빼고 감초다린 물에 양파, 쇠고기, 간 것을 혼합한 물을 붓고 밥을 짓는다.In order to achieve the above object, the present invention washes 20 liters of rice and 6 liters of brown rice and 6 liters of beans (hereinafter referred to as rice), drains water, and pours water mixed with onion, beef, and liver to licorice and cooks rice.

이와 같이 지어진 밥을 누룽지 열판(기계도1-16)에다 일정한 두께로 깔아 롤러(기계도1-6)로 밀어 눌러주어 밥알이 완전히 으깨어져 누룽지가 되도록 하여 이 를 긁어 다시 열판에다 고르게 깔고 롤러로 밀면 누룽지가 깨어져 쌀알보다 적게 깨어진다.The cooked rice is laid on a Nurungji hot plate (Machine Fig. 1-16) to a certain thickness and pushed with a roller (Machine Fig. 1-6) so that the rice grains are completely crushed to become Nurungji. If you push it, it will break the Nurungji, which breaks less than the grains of rice.

이 누룽지를 믈250cc한 컵에 탈수 있는량을 포장하고 포장기계에서 상표와 사용방법 등이 인쇄되어 나온다.A pack of dehydrated water is packed in a 250cc cup of Nurungji, and the label and usage are printed on the packaging machine.

포장한 분말 누룽지를 부어 저어주면 용이하게 물이 흡수도어 마치 밥을 지을 때 솥에서 누른 누룽지 보다 낳은 효과가 나고 이와 같이 만들어진 분말영양밥누룽지는 어린 아이나 이유식을 하는 아이에게 이유식으로 서 아주 좋은 효과가 있다. 따라서 누구에게나 간식 또는 우리입맛에 길들여진 음료수로 더이상 좋을 수가 없다 할 것이다.If you pour the packed powder Nurungji and stir it, the water is absorbed easily, and it is more effective than the Nurungji pressed in the pot when you cook rice . have. Therefore, it can be said that anyone can no longer be a snack or a domesticated drink.

이러한 본 발명의 목적을 달성하기위하여 본 발명에 따른 바람직한 실시를 들면 다음과 같다.In order to achieve the object of the present invention, a preferred embodiment according to the present invention is as follows.

본 발명을 형성하는 공정으로서 쌀을 세정하는 단계와 상기 세정된 쌀에 감초다린 물과 양파와 쇠고기를 혼합한 것을 붓고 고루 저어 밥을 지은 공정과 지은 밥을 열판(기계도1-16)에 일정두께(약2cm)로 깔고 롤러의 압력으로 밥이 으깨어져 열판 (기계도1-16)과 (기계도1-16) 롤러(기계도1-6)에 열을 가하여 일정한 시간이 경과되면 누룽지가 형성된다.The process of forming the present invention as a step of washing the rice and the licorice and water and onions and beef mixed in the washed rice and stir evenly cooked rice and cooked rice in a hot plate (Machine Figure 1-16) The rice is crushed under the pressure of the roller (Machine Fig. 1-16) and (Machine Fig. 1-16) and the roller (Machine Fig. 1-6). Is formed.

이와 같이 구성한 본 발명의 실시 예를 상세히 설명하면 다음과 같다.When explaining the embodiment of the present invention configured in this way in detail as follows.

정미 10ℓ 와 현미6ℓ 그리고 콩6ℓ(이하 쌀이라 칭함)를 세정하고 물을뺀후 솥에다 붓고 양파와 쇠고기 믹서한것을 넣고 고루 섞은후 감초200g을 10ℓ 의 물을 붓고 다린 후에 이 물로 밥을 짓고 지어진 밥을 평면 열판(기계도1-16)에 깔고 무거운 롤러(기계도1-6)로 으깨며 열판과 롤러에 열을 가하며 롤러를 굴려 몇 차례 왔다 갔다 하면 완전 누룽지가 완성된다.10 liters of rice, 6 liters of brown rice, and 6 liters of beans (hereinafter referred to as rice) are washed, drained, poured into a pot, mixed with onions and beef, mixed well. 200 g of licorice is poured and cooked. Is laid on a flat plate (Machine Figures 1-16), crushed with a heavy roller (Machine Figures 1-6), heats the plate and the rollers, and rolls the roller back and forth several times to complete a completely nurungji.

상기와 같이 형셩 된 누룽지를 열판에다 고루 깔고 롤러로 분쇄하여 포장하고 포장된 분말 영양밥누룽지(물 한 컵용으로 포장되어 있음)를 더운 물을 부으면 용이하게 흡수되어 풀어지고 마치 밥 짓고 누룽지를 긁어 만든 숭늉보다 더 맛이 있고 영양 많은 누룽지가 된다.The Nurungji, shaped as described above, is spread on a hot plate, crushed and packed with a roller, and the powdered nutritious rice Nurungji (packed for one cup of water) is easily absorbed and released when cooked. It is more tasty and nutritious than Rong Soong.

이와 같이 만들어 진 누룽지는 유아의 이유식이나 어린이 성정발육에도 크게 도움이 될 뿐만 아니라 성인들의 간식이나 식사대용으로 더없이 좋다.Nurungji made in this way is not only a great help for baby food and infant development of infants, but also good as a snack or meal substitute for adults.

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Claims (2)

분말영양밥누룽지 제조방법에 있어서 In the method of manufacturing powdered nutritious rice nurungji 쌀을 세정하는 단계와 세정된 쌀에 다시 감초와 앙파, 쇠고기,를 혼합하는 과정과 쌀을 붓고 혼합한 물을 붓고 고르게 저어 밥을 지은 공정.The steps of washing the rice and the process of mixing licorice, anchovies and beef, again with the washed rice, and pouring the rice and pouring the mixed water and stir evenly to cook the rice. 지어진 밥을 높은 온도의 열판(기계도1-16)위에 깔고 열판에 깔린 밥을 육중한 무게의 롤러(기계도1-6)로 압력을 가하여 으깨어 열판에서 누룽지가 형성 되는 단계와The cooked rice is placed on a hot plate (Machine Fig. 1-16) and the rice plated on the hot plate is pressed with a heavy roller (Machine Fig. 1-6) to crush the rice plate to form Nurungji. 열판위에 부착된 넓고 긴 (기계도1-5)삽으로 자동적으로 긁어 긁은 누룽지를 완전히 건조 하는 단계Completely dry the scraped Nurungji with a wide, long (mechanical diagram 1-5) shovel attached to the soleplate 건조한 누룽지를 분쇄기에다 넣고 분쇄하는 과정The process of putting dry nurungji into a grinder 분쇄한 누룽지를 포장하는 단계를 포함함을 특징으로 하는 분말영양밥누룽지의 제조방법.Method for producing a powdered nutritional rice nurungji , characterized in that it comprises the step of packing the pulverized nurungji. 제1항에 있어서 감초 200g을 물10ℓ 에 넣고 3시간 다린 후 그 물에다 양파와 쇠고기 갈은 것을 혼합 하여 혼합한 물로 밥을 짓는 것을 특징으로 하는 분말영양밥누룽지 제조방법이다.The licorice 200g is a method for producing water into a 10ℓ 3 sigan Darin after onions and beef, ground and mixed, characterized in that to build a water rice mixed powder nutritional rice fried rice that eda the water in one of the preceding claims.
KR1020080012810A 2008-02-11 2008-02-11 1.Ginseng, Angelica, Chestnut, (medicinal rice) powder Nurungji. 2. Schisandra chinensis, persimmon, jujube (medicinal rice) powder KR20090086885A (en)

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KR1020080012810A KR20090086885A (en) 2008-02-11 2008-02-11 1.Ginseng, Angelica, Chestnut, (medicinal rice) powder Nurungji. 2. Schisandra chinensis, persimmon, jujube (medicinal rice) powder

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101401537B1 (en) * 2011-11-11 2014-06-03 은무일 Manufacturing methods and functional flour rice flour such as produced by the functional using the same method of manufacture alcohol and alcohol produced by this
CN103766760A (en) * 2013-12-23 2014-05-07 邵雷 Glutinous rice crust for promoting appetite and helping digestion and preparation method thereof
CN103976279A (en) * 2014-04-17 2014-08-13 马鞍山市瑞利食品有限公司 Burdock-lotus seed crispy rice and processing method thereof
CN103976284A (en) * 2014-04-17 2014-08-13 马鞍山市瑞利食品有限公司 Dandelion tea aroma rice crust and processing method thereof
CN103976285A (en) * 2014-04-17 2014-08-13 马鞍山市瑞利食品有限公司 Coffee-milk-fragrant crispy rice and processing method thereof
CN103976275A (en) * 2014-04-17 2014-08-13 马鞍山市瑞利食品有限公司 Red date tea aroma rice crust and processing method thereof
CN103976276A (en) * 2014-04-17 2014-08-13 马鞍山市瑞利食品有限公司 Goat milk coconut aroma rice crust and processing method thereof

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