Method for preparing scorched brown rice

Abstract

The present invention provides a method for preparing scorched brown rice, the method comprising: a rice washing step for washing semi-milled brown rice by vertically stirring the brown in running water for 10 to 20 minutes; a soaking step for soaking the brown rice washed for 2 to 4 hours at room temperature after adding water, wherein the weight of the water added is 110% to 130% of the weight of the brown rice; a low-temperature aging step for germinating the soaked brown rice at 4 °C to 6 °C and then storing and aging same at a low temperature for 36 to 48 hours until just before the brown rice sprouts; a rice cooking step for placing the low-temperature-aged brown rice, which has germinated and is just about to sprout, in an electric rice cooker and cooking for 40 to 42 minutes; a rice resting step for steaming the cooked rice for 16 minutes and cooling the rice at 20 °C for 20 minutes or more while shaping same; and a scorched rice shaping step for shaping the cooked brown rice, obtained through the rice resting step, to a thickness of 1 to 2 mm by heating and compressing same at 150 °C to 200 °C for 120 seconds.

Description

How to make brown rice scorched rice

[0001] The present invention relates to a method for manufacturing brown rice nurungji, and more particularly, to a method for manufacturing nurungji by including kelp, seaweed, or white kidney beans together with brown rice just before sprouting after germination, thereby maximizing the inclusion of health-promoting ingredients and improving the flavor of nurungji.

[0002] Generally, scorched rice refers to the rice that gets stuck to the bottom of the rice cooker when it's cooked. Scorched rice is usually created when rice, barley, beans, and other ingredients that sit at the bottom of a traditional rice cooker get scorched and stuck to the bottom of the cooker. Scorched rice is also commonly called scorched rice. Scorched rice has been a popular snack since ancient times when people cooked rice in traditional rice cookers, although this may be because snacks weren't as abundant as they are today.

[0003] This type of nurungji is a very nutritious food that not only has a savory taste and smell, but also fills you up due to various substances such as glucose that are created when the carbohydrates and protein amino acids in the rice are pressed into the nurungji.

[0004] Nurungji (scorched rice) is the scorched rice that forms on the bottom of a cauldron after cooking. It's often scraped dry with a spatula or eaten as is. Known for its rich aroma and flavor, as well as its high nutritional value, it's been around since ancient times. This scorched rice, also called "scorched rice," is often eaten as a snack, or boiled again in water and eaten as a substitute for regular rice.

[0005] However, these days, instead of using cast iron pots or traditional rice cookers like in the past, we use electric rice cookers or other pressure cookers to cook rice, which means that nurungji is not produced, so nurungji is not easily available around us. If you want to eat nurungji, you have to press the rice to make it, which is inconvenient. In addition, not only has the number of people looking for nurungji decreased, but the existing nurungji has also found it difficult to satisfy the tastes of people accustomed to the cookies, bread, and other snacks available on the market.

[0006] Therefore, in an effort to protect the health of children exposed to snacks and confectionery containing chemical additives and office workers with busy daily lives, as well as in an effort to provide high-quality nurungji through our own unique food with excellent taste and texture, instant nurungji is being demanded as a new breakfast substitute.

[0007] Meanwhile, nurungji, typically made for instant consumption, is made by heating and baking rice prepared using conventional methods. The nurungji is then ground into bite-sized pieces, vacuum-packed in individual portions, and placed in disposable containers. This type of instant nurungji is designed to be conveniently prepared by opening the packaging, placing the nurungji in a disposable container, and then adding boiling water.

[0008] However, the instant nurungji was preferred only by middle-aged and older people who like a savory taste, and had the problem of low palatability as it was not enjoyed by children or young people.

[0009] Recently, snacks shaped like nurungji have been released to evoke memories of nurungji, and a nurungji production device that forcibly presses a certain amount of rice for a certain amount of time to make the rice stick together has been developed and is being commercialized.

[0010] In addition, nurungji, which is made of grains such as rice as its main ingredient, can be used as a meal replacement when boiled with water, and its use is expanding as a cooking ingredient, such as nurungji stew, which is made by pouring a thick sauce made by stir-frying various seafood and vegetables over fried nurungji.

[0011] Currently, separate nurungji manufacturing plants are manufacturing and supplying nurungji or its processed products, but most of the existing nurungji sold by some companies is manufactured manually, mainly by making rice, shaping it into a certain shape, and then baking it in an oven.

[0012] However, when manufactured and sold in this way, the nurungji has a very hard texture, making it very uncomfortable to eat, and has the disadvantage of not being able to maintain the shape of the nurungji.

[0013] Meanwhile, brown rice is a whole grain that has the husk removed from the rice, and is composed of the bran, embryo, and endosperm, including the pericarp, seed coat, and aleurone layer. Compared to white rice, it is rich in nutrients such as protein, vitamins, minerals, and dietary fiber, and contains a large amount of inorganic nutrients such as various enzymes and minerals, including vegetable fiber, which increase resistance to disease and prevent blood acidification, making it a useful food for preventing aging and strengthening intestinal function.

[0014] Brown rice is rich in physiologically active substances such as gamma-oryzanol, octacosanol, phytosterol (β-sitosterol), GABA (γ-aminobutyric acid), tocopherol, and tocotrienol, and these physiologically active substances have been reported to have effects of lowering blood sugar, suppressing blood pressure, lowering cholesterol, and having anticancer properties.

[0015] In particular, sprouted brown rice has about four times more dietary fiber than white rice, and has been found to have many beneficial properties for the human body, such as being rich in amino acids and vitamin B through sprouting, and being particularly effective in treating constipation.

[0016] Sprouted brown rice is known to have improved texture and sensory properties compared to regular brown rice due to its softened tissue, as well as the activation or increase of health functional substances such as dietary fiber, ferulic acid, tocotrienols, magnesium, zinc, gamma-oryzanol, β-sitosterol, and GABA (γ-aminobutyric acid) due to the activation of various nutritional functional ingredients and enzymes.

[0017] Compared to regular brown rice, it is evaluated as a functional food because it is excellent in digestion and absorption and contains a large amount of nutrients such as Y-aminobutyric acid and ferulic acid.

[0018] However, the conventional method of making nurungji has the disadvantages of being inconvenient to store or eat because the nurungji breaks easily due to the nature of brown rice, and when nurungji is made using sprouted brown rice, the disgusting smell generated during the germination process still remains in the nurungji, the texture is not good, and the brown rice grains are hard and not easy to eat, making it unsuitable for not only adults but also children and patients.

[0019] The present invention has been devised to solve the above problems, and its purpose is to provide a method for manufacturing brown rice nurungji, which suppresses the odor of brown rice generated during the germination process by limiting the germination process to just before sprouting after germination of washed brown rice, and improves the texture of nurungji while maintaining the nutritional components of the germinated brown rice.

[0020] In addition, the present invention provides a method for manufacturing brown rice nurungji, which provides healthy nurungji that can be consumed with various nutrients by including kelp, seaweed, oats or glutinous barley.

[0021] However, the purposes of the present invention are not limited to the purposes mentioned above, and other purposes not mentioned will be clearly understood by those skilled in the art from the description below.

[0022] In order to achieve the above object, a method for manufacturing nurungji according to an embodiment of the present invention comprises: a semi-process of washing brown rice polished to a 5-minute degree by stirring it up and down in running water for 10 to 20 minutes; a soaking process of transferring the washed brown rice to a soaking container, filling it with water to an amount of 110 to 130% of the weight of the brown rice, and soaking it at room temperature for 2 to 4 hours; a low-temperature maturation process of germinating the soaked brown rice at 4 to 6°C and then storing it at a low temperature for 36 to 48 hours until just before sprouting; a cooking process of putting the low-temperature matured brown rice just before sprouting after germination in an electric rice cooker for 40 to 42 minutes; a cooking process of steaming the cooked brown rice for 16 minutes and cooling it at 20°C for 20 minutes or more simultaneously with shaping; And a nurungji forming process of heating and pressing the brown rice prepared through the above cooking process at 150°C to 200°C for 120 seconds to form it into a nurungji with a thickness of 1 to 2 mm.

[0023] The above low-temperature maturation process is carried out until the volume of brown rice increases by 10% to 15% of its original volume, reaching 110% to 115%.

[0024] The above low-temperature maturation process stores soaked brown rice at a low temperature of 4℃ to 5℃ for 48 hours.

[0025] The above low-temperature maturation process stores soaked brown rice at a low temperature of 5℃ to 6℃ for 36 hours.

[0026] The above cooking process cooks 70% by weight of soaked brown rice and 30% by weight of soaked oats that have been aged at low temperatures just before sprouting after germination for 40 to 42 minutes.

[0027] The above cooking process cooks 50% by weight of soaked brown rice and 50% by weight of soaked glutinous brown rice that have been aged at low temperatures just before sprouting after germination for 40 minutes.

[0028] The above cooking process cooks 70% by weight of soaked brown rice and 30% by weight of soaked glutinous barley that have been aged at low temperatures just before sprouting after germination for 38 to 40 minutes.

[0029] The above cooking process cooks 98% by weight of low-temperature aged soaked brown rice and 2% by weight of kelp for 36 to 38 minutes just before sprouting after germination.

[0030] The above cooking process cooks 98 wt% of soaked brown rice and 2 wt% of seaweed that has been aged at low temperature just before sprouting after germination for 36 to 38 minutes.

[0031] The above cooking process cooks 98% by weight of soaked brown rice and 2% by weight of white kidney beans that have been aged at low temperatures just before sprouting after germination for 36 to 38 minutes.

[0032] The method for manufacturing brown rice nurungji according to the present invention can provide the following effects.

[0033] The method for manufacturing brown rice nurungji according to the present invention suppresses the odor of brown rice generated during the germination process, and provides brown rice nurungji that maintains the nutritional components of germinated brown rice while enhancing the texture of the nurungji.

[0034] In addition, the method for manufacturing brown rice nurungji according to the present invention can provide nurungji that is healthy and provides various nutrients by including kelp, seaweed, oats, or glutinous barley.

[0035] Figure 1 is a photograph showing brown rice before germination and brown rice before sprouting after germination according to one embodiment of the present invention.

[0036] The advantages and features of the present invention, and the methods for achieving them, will become clearer with reference to the embodiments described in detail below together with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but may be implemented in various different forms. These embodiments are provided only to ensure that the disclosure of the present invention is complete and to fully inform those skilled in the art of the scope of the invention, and the present invention is defined only by the scope of the claims. Accordingly, in some embodiments, well-known process steps, well-known device structures, and well-known techniques are not specifically described to avoid ambiguity in the interpretation of the present invention. Like reference numerals refer to like elements throughout the specification.

[0037] To clearly represent the various layers and areas in the drawings, the thicknesses are enlarged. Similar parts are designated by the same drawing reference numerals throughout the specification.

[0038] The terminology used herein is merely used to describe specific embodiments and is not intended to limit the present invention. The singular expression includes the plural expression unless the context clearly indicates otherwise. In this application, it should be understood that the terms "comprise" or "have" indicate the presence of a feature, number, step, operation, component, part, or combination thereof described in the specification, but do not preclude the possibility of the presence or addition of one or more other features, numbers, steps, operations, components, parts, or combinations thereof.

[0039] Unless otherwise defined, all terms (including technical and scientific terms) used herein may be used in their common sense to those of ordinary skill in the art to which the present invention pertains. Furthermore, terms defined in commonly used dictionaries are not to be interpreted ideally or excessively unless explicitly and specifically defined otherwise.

[0040] Hereinafter, preferred embodiments of the present invention will be described in detail.

[0041] According to one embodiment of the present invention, brown rice nurungji is produced by soaking washed brown rice in water and vinegar to remove the smell of brown rice that occurs during the germination process, roasting washed white rice and cooking it in water in which phellodendron mushrooms have been boiled, mixing loquat fermentation liquid and aronia fermentation liquid with the prepared white rice and brown rice cooked rice, and manufacturing nurungji through a molding machine, thereby consuming the effective ingredients of aronia and loquat and the nutritional ingredients of phellodendron mushrooms together, and providing brown rice nurungji that is good for health.

[0042] Generally, "brown rice" refers to rice that has had its husk removed and has been milled to a 5-minute degree.

[0043] However, in the present invention, “brown rice” refers to rice that has been milled to 5 minutes by removing the husk from the rice and cutting off the sides of the rice.

[0044] A method for manufacturing brown rice nurungji according to an embodiment of the present invention is manufactured through a brown rice preparation process, a rice cooking process, a mixing process, and a molding process, as illustrated in the attached Figure 1.

[0045] 1. Preparation process

[0046] (1) For a soft texture and nutrition, prepare brown rice by milling the rice for 5 minutes.

[0047] (2) Wash brown rice by stirring it up and down in running water for 10 to 20 minutes to remove rice bran and foreign substances.

[0048] (3) Meanwhile, oats, barley, and glutinous rice are also washed in running water by stirring them up and down for 10 to 20 minutes to remove foreign substances.

[0049] 2. Calling process

[0050] (1) Transfer the washed brown rice to a soaking container, fill with water equal to 110% to 130% of the weight of the brown rice, and soak at room temperature for 2 to 4 hours.

[0051] (2) Transfer the washed oats, barley, and glutinous brown rice to a soaking container, fill with water equal to 110% to 130% of the weight of the brown rice, and soak at room temperature for 2 to 4 hours.

[0052] 3. Low-temperature aging process

[0053] (1) Soaked brown rice is germinated at 4℃ to 6℃ and then stored at a low temperature for 36 to 48 hours until just before sprouting occurs.

[0054] The temperature and maturation time for ripening brown rice are inversely proportional to each other.

[0055] For example, soaked brown rice is aged at a low temperature of 4℃ to 5℃ for 48 hours.

[0056] Additionally, the soaked brown rice can be aged at low temperature for 36 hours at 5℃ to 6℃.

[0057]

[0058] *The low-temperature ripening process is completed when the brown rice increases by 10% to 15% of its original volume and has a volume of about 110% to 115%.

[0059] Figure 1 is a photograph showing brown rice before germination and brown rice before sprouting after germination according to one embodiment of the present invention.

[0060] Referring to Figure 1, when the brown rice is boiled until its volume increases to 10% to 15%, the color of the brown rice changes from beige to a color including white.

[0061] When brown rice is aged until its volume increases by more than 15%, sprouts occur and it becomes over-sprouted brown rice. When over-sprouted brown rice with sprouts is cooked to make nurungji, the texture of the nurungji becomes rough, reducing the utility value of the product.

[0062] When brown rice is soaked until its volume increases to 10% to 15%, it is in a state just before sprouting after germination. When brown rice just before sprouting after germination is cooked to make nurungji, the nurungji has a soft texture and a fragrant, savory aroma.

[0063] Sprouted brown rice contains 3 to 5 times more GABA than regular brown rice, which helps suppress nerve excitement and stabilize the nerves.

[0064] Sprouted brown rice is rich in linoleic acid, which helps remove cholesterol and neutral fat attached to the blood and blood vessel walls, thereby promoting blood circulation and preventing arteriosclerosis.

[0065] Sprouted brown rice contains octacosanol, which helps improve endurance, physical strength, and basal metabolic rate.

[0066] Additionally, sprouted brown rice is rich in vitamin E, which not only prevents aging but also suppresses dementia symptoms.

[0067] (2) Oats or barley are aged by storing them at a low temperature of 4℃ to 6℃ for 36 to 48 hours.

[0068] The temperature and maturation time of soaked oats or barley are inversely proportional to each other.

[0069] For example, soaked oats or barley are aged at a low temperature of 4℃ to 5℃ for 48 hours.

[0070] Additionally, soaked oats or barley can be aged at low temperatures of 5°C to 6°C for 36 hours.

[0071] (3) Glutinous brown rice is aged by storing it at a low temperature of 4℃ to 6℃ for 24 to 36 hours.

[0072] The temperature and ripening time for glutinous brown rice are inversely proportional to each other.

[0073] For example, soaked glutinous rice is aged at low temperature for 36 hours at 4℃ to 5℃.

[0074] Additionally, soaked oats or barley can be aged at low temperatures of 5°C to 6°C for 24 hours.

[0075] 4. Cooking process

[0076] According to one embodiment of the present invention, nurungji is prepared by putting 100% by weight of low-temperature aged brown rice just before sprouting after germination into an electric rice cooker for 40 to 42 minutes.

[0077] Next, the cooked brown rice is steamed for 16 minutes and then cooled at 20℃ for 30 minutes while being shaped.

[0078] The cooling process is an important step to increase resistant starch, a carbohydrate that is difficult to digest.

[0079] Resistant starch is a type of starch that, when heated and then cooled, re-entangles its extended glucose chains, forming numerous knots. Nurungji, containing this resistant starch, remains indigestible even when consumed in large quantities, making it an ideal diet food.

[0080] Meanwhile, when cooled below 20℃, it becomes difficult to shape cooked brown rice, and the possibility of failure in making nurungji increases.

[0081] A method for manufacturing nurungji according to a second embodiment of the present invention comprises mixing 50 wt% of low-temperature aged brown rice and 50 wt% of glutinous brown rice immediately before sprouting after germination and cooking them in an electric rice cooker for 40 to 42 minutes.

[0082] Next, the mixture of cooked brown rice and glutinous brown rice is steamed for 18 minutes and then cooled at 20℃ for 30 minutes while shaping.

[0083] When cooled below 20℃, it becomes difficult to shape cooked brown rice, and the possibility of failure in making nurungji increases.

[0084] In this way, the cooking method of nurungji according to embodiments of the present invention is summarized in Table 1.

[0085] Example Mixing ratio (weight %) Cooking time (minutes) Steeping time (minutes) Cooling time (minutes) Brown rice 100401630 Oat brown rice 70 Oat 3040 to 421830 Glutinous rice brown rice 50 Glutinous brown rice 50401630 Glutinous barley brown rice 70 Glutinous barley 3038 to 401430 Rice Kelp brown rice 98 Kelp powder 236 to 381230 Seaweed brown rice 98 Seaweed powder 236 to 381230 White kidney bean brown rice 98 White kidney bean 236 to 381230

[0086] Oat nurungji contains 70% by weight brown rice and 30% by weight oats. Glutinous rice nurungji contains 50% by weight brown rice and 50% by weight oats. Glutinous barley nurungji contains 70% by weight brown rice and 30% by weight glutinous barley.

[0087] Hamcho Nurungji contains 2% seaweed by weight. Seaweed contains vitamins A and B, as well as dietary fiber, zinc, phosphorus, and potassium, among other minerals. It stimulates gastrointestinal function, promotes digestion, prevents constipation, and is highly effective in treating obesity and dieting.

[0088] Kelp nurungji contains 2% kelp by weight. In addition to various pigments such as carotene, xanthophylls, and chlorophyll, kelp also contains carbohydrates such as mannitol and laminarin, alginic acid, a component of cell walls, and amino acids such as iodine, vitamin B2, and glutamic acid. Kelp supplements iodine, inhibits blood clots, reduces blood sugar levels, and has antitumor and anticancer effects by regulating immunity.

[0089] White kidney bean nurungji contains 2% white kidney beans by weight. White kidney beans are a source of vegetable protein, containing 22% protein, 61% carbohydrates, 24% dietary fiber, 0.005% iron, 1.185% potassium, 0.044% thiamine, and folic acid. They help increase muscle mass while lowering blood sugar levels by inhibiting the absorption of carbohydrates, including sugar and starch.

[0090] 5. Nurungji forming process

[0091] Cooled rice is injected into the nurungji forming machine.

[0092] The nurungji forming machine presses cooled brown rice while heating it to 150℃ to 200℃.

[0093] Afterwards, the nurungji baked by the nurungji forming machine is taken out and dried at room temperature to reduce the soggy texture and grainy smell.

[0094]

[0095] *More specifically, the above forming process heats the nurungji forming machine at 150 to 200°C for 120 seconds and then presses brown rice to form nurungji with a thickness of 1 mm to 2 mm.

[0096] 6. Packaging process

[0097] The above dried nurungji is placed in a packaging package and packaged.

[0098]

[0099] Those skilled in the art will appreciate that the present disclosure may be implemented in other specific forms without altering the technical spirit or essential characteristics thereof. Therefore, the embodiments described above should be understood as illustrative in all respects and not restrictive. The scope of this disclosure is defined by the claims set forth below rather than the detailed description above, and all changes or modifications derived from the meaning and scope of the claims and their equivalents should be construed as being included within the scope of this disclosure.

[0100] Meanwhile, this specification and drawings disclose preferred embodiments of this specification, and although specific terms are used, they are used only in a general sense to easily explain the technical contents of this specification and help understand the invention, and are not intended to limit the scope of this specification. It will be apparent to those skilled in the art to which this specification pertains that other modified examples based on the technical ideas of this specification are possible in addition to the embodiments disclosed herein.

Claims

A semi-process of washing brown rice that has been polished to 1.5 degrees by stirring it up and down in running water for 10 to 20 minutes; Soaking process in which washed brown rice is transferred to a soaking container, filled with 110% to 130% of the brown rice weight in water, and soaked at room temperature for 2 to 4 hours; A low-temperature maturation process in which soaked brown rice is matured by storing it at a low temperature of 4℃ to 6℃ for 36 to 48 hours until just before sprouting occurs; A cooking process in which low-temperature aged brown rice, just before sprouting after germination, is cooked in an electric rice cooker for 40 to 42 minutes; A cooking process in which cooked brown rice is steamed for 16 minutes and cooled at 20℃ for more than 20 minutes while shaping; and A method for manufacturing brown rice nurungji, comprising a nurungji forming process of heating and pressing brown rice prepared through the above-mentioned cooking process at 150°C to 200°C for 120 seconds to form it into a thickness of 1 to 2 mm.

2. In paragraph 1, A method for manufacturing brown rice nurungji, wherein the above low-temperature maturation process is performed until the volume of the brown rice increases by 10% to 15% of the original volume of the brown rice and reaches 110% to 115%.

3. In paragraph 1, The above low-temperature ripening process is a method for manufacturing brown rice nurungji by storing soaked brown rice at a low temperature of 4℃ to 5℃ for 48 hours.

4. In paragraph 1, The above low-temperature ripening process is a method for manufacturing brown rice nurungji by storing soaked brown rice at a low temperature of 5℃ to 6℃ for 36 hours.

5. In paragraph 1, The above cooking process is a method for manufacturing brown rice nurungji by cooking 70 wt% of soaked brown rice and 30 wt% of soaked oats at low temperatures just before sprouting after germination for 40 to 42 minutes.

6. In paragraph 1, The above cooking process is a method for manufacturing brown rice nurungji by cooking 50% by weight of soaked brown rice that has been aged at a low temperature just before sprouting after germination and 50% by weight of soaked glutinous brown rice for 40 minutes.

7. In paragraph 1, The above cooking process is a method for manufacturing brown rice nurungji by cooking 70 wt% of soaked brown rice and 30 wt% of soaked glutinous barley at low temperatures just before sprouting after germination for 38 to 40 minutes.

8. In paragraph 1, The above cooking process is a method for manufacturing brown rice nurungji by cooking 98% by weight of soaked brown rice that has been aged at a low temperature just before sprouting after germination and 2% by weight of kelp for 36 to 38 minutes.

9. In paragraph 1, The above cooking process is a method for manufacturing brown rice nurungji by cooking 98 wt% of soaked brown rice and 2 wt% of seaweed that has been aged at a low temperature just before sprouting after germination for 36 to 38 minutes.

10. In paragraph 1, The above cooking process is a method for manufacturing brown rice nurungji by cooking 98 wt% of soaked brown rice and 2 wt% of white kidney beans that have been aged at a low temperature just before sprouting after germination for 36 to 38 minutes.

Images