KR20200097149A - Manufacturing method of scorched rice containing natural materials - Google Patents

Abstract

As a method for producing a nurungi snack according to the present invention, after washing non-glutinous rice, soaking for 3 to 10 hours, mixing non-glutinous rice 35 to 50% by weight, water 45 to 60% by weight, salt 0.1 to 5% by weight based on the total weight of mixed rice To prepare the mixed rice, the first step; To prepare a nurungji base by mixing 60 to 75% by weight of the mixed rice, 15 to 30% by weight of non-glutinous rice porridge, 1 to 15% by weight of any one of black rice, black rice, anchovy, and cheongyang pepper based on the total weight of the nurungji base , The second step; A third step of preparing the first nurungji by heating the nurungji base for 2 to 10 minutes; A fourth step of preparing a second nurungji by first drying the first nurungji at 45 to 55°C for 1 to 5 hours and then secondary drying at 10 to 30°C for 12 to 36 hours; After frying the second nurungji with edible oil at a temperature of 200 to 250°C for 1 to 4 minutes, mixing 60 to 80% by weight of the second nurungji and 20 to 40% by weight of sugar based on the weight of the total nurungji snack to complete the nurungji snack It characterized in that it comprises a; and the completion step of the roasted snack.

Description

Manufacturing method of nurungi snack containing natural ingredients {MANUFACTURING METHOD OF SCORCHED RICE CONTAINING NATURAL MATERIALS}

The present invention relates to a method of manufacturing a nurungji snack containing natural ingredients, and if described in more detail, the taste, aroma, and color of the ingredients can be felt by adding natural ingredients such as Ecklonia cava, black rice, and anchovy to the nurungji. It relates to a method for producing a nurungi snack containing natural ingredients, which can produce a nurungji snack having a high level.

The term nurungji refers to rice that is pressed on the bottom of the pot when cooked. It has a savory taste and can be eaten as a snack. You can also pour water and boil it with sung-nyeon and drink it as a drink. Also called Nuleunbab.

Nurungji was a major snack for children in the days when there were no sweets, so it is a symbol of memories of the elderly, and even now, the preference for nurungji is still high, and it is deliberately cooked in a frying pan at home or eaten by buying commercially available nurungji.

At this time, with regard to the technology of manufacturing snacks using nurungji, Korean Patent Registration No. 10-0567571 (name of the invention: manufacturing method of snack using nurungji and nurungji snack) is a popcorn with nurungji crushed to a size of 5mm or less. The present invention relates to a method for preparing a nurungji snack with high nutritional value while maintaining the original taste of nurungji by making it into a snack by frying it in a form and mixing a plurality of sub-materials, and then forming it into a round shape or a polygonal three-dimensional shape.

The present invention includes the steps of: (a) pulverizing the prepared and dried burnt paper with a moisture content of 5 to 10% into grains having a size of 5 mm or less; (B) frying the pulverized burnt paper in the form of grains of 5 mm or less through step (a) by applying heat and pressure through a popper machine; (C) Through step (b), 70 to 90% by weight of the fried nurungji, 4 to 7% by weight of the substance of the sweet ingredient to give the sweet taste while binding the fried nurungji and the auxiliary ingredients (seaweed, nuts, Mixing in a ratio of 6 to 23% by weight of any one or two or more selected from powdery dried anchovies; And (D) forming a snack by shaping the mixture of nurungji mixed in step (c) into a three-dimensional shape having a predetermined size to make a snack.

The above invention has the advantage of making a snack capable of maintaining the original taste of nurungji by frying nurungji in the form of popcorn, but there is a problem in that the taste, aroma and nutrition of nurungji through the addition of natural ingredients are not improved. have.

Therefore, in order to solve the above-described problems, there is a need to develop a nurungji snack with high nutritional value while adding natural ingredients such as Ecklonia cava, black rice, and anchovy to nurungji to feel the unique taste, aroma, and color of the ingredients. .

The present invention was conceived to overcome the problems of the above technology, by adding natural ingredients such as Ecklonia cava, black rice, and anchovies to provide a taste, aroma, and color peculiar to the ingredients, and at the same time, to produce a nutritious snack. The purpose.

Another object of the present invention is to prepare a nurungji snack containing a preservative capable of improving the satisfaction of eaters by adding the unique taste and aroma of bokbunja and mulberry to the nurungji snack while controlling the phenomenon of infection from the food poisoning virus. .

Another object of the present invention is to further improve the preservability and to prepare a burnt snack comprising a stabilizer that performs a function of improving ease of handling.

A further object of the present invention is to prepare a nurungi snack including barley syrup that can increase the sugar content and at the same time inhibit the growth of microorganisms to prevent deterioration of the taste, thereby maintaining the characteristic and flavor of the nurungi snack for a long time.

In order to achieve the above object, the method for producing a nurungi snack containing natural materials according to the present invention is, after washing non-glutinous rice, soaking for 3 to 10 hours, compared to the total weight of mixed rice, non-glutinous rice 35 to 50% by weight, water 45 to The first step of preparing mixed rice by mixing 60% by weight and 0.1 to 5% by weight of salt; To prepare a nurungji base by mixing 60 to 75% by weight of the mixed rice, 15 to 30% by weight of non-glutinous rice porridge, 1 to 15% by weight of any one of black rice, black rice, anchovy, and cheongyang pepper based on the total weight of the nurungji base , The second step; A third step of preparing the first nurungji by heating the nurungji base for 2 to 10 minutes; A fourth step of preparing a second nurungji by first drying the first nurungji at 45 to 55°C for 1 to 5 hours and then secondary drying at 10 to 30°C for 12 to 36 hours; After frying the second nurungji for 1 to 4 minutes with edible oil at a temperature of 200 to 250°C, 60 to 80% by weight of the second nurungji, and 20 to 40% by weight of sugar are mixed to complete the nurungji snack, based on the weight of the total nurungji snack. It characterized in that it includes;

In addition, the non-glutinous rice porridge, after washing the non-glutinous rice with water, soaking in water for 3 to 10 hours, mixing 15 to 25% by weight of non-glutinous rice and 75 to 85% by weight of water, and boiling for 10 to 30 minutes It is characterized.

In addition, the second step, including the process of adding a preservative containing bokbunja and mulberry to the nurungji base, the nurungji base containing the preservative, based on the total nurungji base weight, mixed rice 60 to 75% by weight, It is characterized in that it is a mixture of 10 to 25% by weight of nonglutinous rice porridge, 1 to 15% by weight of a natural material which is any one of black rice, black rice, anchovy, and cheongyang pepper, and 1 to 15% by weight of the preservative.

Further, the preservative, relative to the total weight of the juice, bokbunja 40 to 60% by weight, 40 to 60% by weight of mulberry juice for 5 to 30 minutes at a pressure of 400 to 600kg / cm ² to obtain a juice, juice step ; Grinding step of obtaining a pulverized powder by pulverizing 40 to 60% by weight of bokbunja seeds and 40 to 60% by weight of mulberry seeds based on the total pulverized powder weight; After mixing 20 to 40% by weight of the pulverized powder and 60 to 80% by weight of 70% ethanol based on the total weight of the extract, injecting ultrasonic waves at 45 to 55 kHz, centrifuging to remove the precipitate, and removing the solvent through vacuum concentration. An extraction step to obtain an extract; 95 to 99% by weight of the juice and 1 to 5% by weight of the extract are mixed, heat-treated at 50 to 70°C for 20 to 40 minutes, and then stirred to obtain a supernatant having a sugar content of 10 to 15 brix, obtaining a supernatant ; It characterized in that it is produced through the step of filtering the supernatant and then completing the filtered preservative.

The method for producing a nurungi snack containing natural ingredients according to the present invention,

1) You can feel the unique taste, aroma, and color of the ingredients and at the same time increase the nutritional value,

2) It can control the phenomenon of infection from food poisoning virus and improve the satisfaction of eaters,

3) Not only has the preservation property improved and the handling ease was improved,

4) It has a high sugar content and at the same time inhibits the growth of microorganisms and prevents deterioration of the taste, thereby maintaining the unique characteristics and flavor of Nurungji snack for a long time.

1 is a flow chart showing a method of manufacturing a nurungji snack of the present invention.
Figure 2 is a flow chart showing a method of manufacturing the preservative of the present invention.
Figure 3 is a flow chart showing a method of manufacturing the stabilizer of the present invention.
Figure 4 is a table showing the results of an experiment performed on the nurungji snack of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. The accompanying drawings are not drawn to scale, and the same reference numerals in each drawing refer to the same components.

First of all, nurungji refers to rice that is pressed on the bottom of the pot when it is cooked, and has a savory taste and can be eaten as a snack, or you can pour water and boil it with sung-nyeon and drink it as a drink. It is also called Chi and Nuleunbab.

Nurungji was a major snack for children in the days when there were no sweets, so it is a symbol of memories of the elderly, and even now, the preference for nurungji is still high, and it is deliberately cooked in a frying pan at home or eaten by buying commercially available nurungji. When natural food ingredients are added to these nurungji, nurungji can cause interest to viewers by giving out the unique taste, aroma, and color of the food ingredients, and the flavor of the nurungji taste can be improved.

1 is a flow chart showing a method of manufacturing the nurungji snack of the present invention.

By adding natural ingredients such as Ecklonia cava, black rice, and anchovies to these nurungji, you can feel the unique taste, aroma, and color of the ingredients, and at the same time, you can prepare a nurungji snack with high nutritional value. The method of manufacturing such a nurungi snack may include a first step (S100), a second step (S110), a third step (S120), a fourth step (S130), and a step of completing the nurungji snack (S140).

First, in the first step (S100), after washing the non-glutinous rice, soaking for 3 to 10 hours, relative to the total weight of mixed rice, 35-50% by weight of non-glutinous rice, 45-60% by weight of water, and 0.1-5% by weight of salt are mixed and mixed. It is the process of making rice.

Here, non-glutinous rice refers to rice that is generally referred to as rice and has less stickiness than glutinous rice.In non-glutinous rice starch, if there is about 20% of amylose and about 80% of amylopectin, glutinous rice starch is almost as amylopectin. That is the biggest difference between non-glutinous rice and glutinous rice. In addition, salt was included for the overall liver of the burnt snack. In addition, a tool for cooking rice is not limited by mixing the above-described ingredients and putting it in a rice cooker to cook mixed rice.

Next, the second step (S110) is a natural material 1 to 15% by weight of any one of 60 to 75% by weight of mixed rice, 15 to 30% by weight of nonglutinous rice porridge, 1 to 15% by weight of black rice, persimmon, anchovy and cheongyang pepper based on the total weight of the nurungji base. It is a process of preparing a nurungi base by mixing them. Here, non-glutinous rice porridge is made from non-glutinous rice, and the nurungji base has a softer texture than when making nurungji snacks only with mixed rice, and is not too hard, so the elderly and children with poor teeth can easily enjoy the nurungji snack. do. In addition, among natural ingredients, black rice has an excellent antioxidant function and has effects such as aging prevention, skin care, and immunity enhancement. Ecklonia contains a large amount of polyphenols, so it has the effect of preventing cell aging, and anchovy has a lot of calcium. Because it is contained, it can prevent osteoporosis and make blood vessels healthy. Cheongyang pepper contains vitamins and minerals, which improves digestive function and protects eyesight.

Thereafter, the third step (S120) is a process of preparing the first nurungji by heating the nurungji base by 5 to 15g for 2 to 10 minutes.

Here, heating of the first nurungji can be carried out through the nurungji machine, and the method is not limited.

Next, the fourth step (S130) is a process of manufacturing the second nurungji by first drying the first nurungji at 45 to 55°C for 1 to 5 hours and then second drying at 10 to 30°C for 12 to 36 hours. Here, since the first nurungji heated once through the process of manufacturing the first nurungji in the third step S120 is dried for a long time through two steps, the nurungji can have a crispy texture.

Finally, in the step of completing the nurungi snack (S140), after frying the second nurungji for 1 to 4 minutes with edible oil at a temperature of 200 to 250°C, based on the weight of the total nurungji snack, 60 to 80% by weight of the second nurungji, and 20 to 40 sugar. This is the process of mixing the weight percent to complete the nurungi snack. Through the process of frying the heated and dried secondary nurungji with cooking oil, the texture becomes more crispy, and by applying sugar to the nurungji snack, a sweet nurungji snack can be completed. In addition, the edible oil is generally commercially available edible oil, olive oil, grapeseed oil, etc. can be used, as long as the human body can edible, the type is not limited.

Since the nurungi snack manufactured through this process is manufactured through two heating and two drying processes, it can have a crispy texture, and since the nurungi snack is manufactured with a nurungji base containing nonglutinous rice porridge, it can have a soft texture.

In addition, the non-glutinous rice porridge of the third step (S120) described above is washed with water and soaked in water for 3 to 10 hours, and then, based on the total non-glutinous rice porridge weight, 15 to 25% by weight of non-glutinous rice, and 75 to 85% by weight of water are mixed. It can be prepared by boiling for 30 minutes.

The nonglutinous rice porridge manufactured through this process is mixed with mixed rice as described above to become a nurungji base.

2 is a flow chart showing a method of manufacturing the preservative of the present invention.

At this time, it is possible to prepare a nurungji snack containing a preservative that can improve the satisfaction of eaters by adding the taste and aroma of bokbunja and mulberry to the nurungji snack while controlling the infection from the food poisoning virus. In step 2 (S110), a process of additionally including a preservative including bokbunja and mulberry may be performed.

Specifically, based on the total weight of the nurungji base, the mixed rice 60 to 75% by weight, the non-glutinous rice porridge 10 to 25% by weight, black rice, Ecklonia cava, anchovy and cheongyang pepper any one of the natural material 1 to 15% by weight, preservative 1 To 15% by weight may be mixed to prepare a nurungi base.

The method of manufacturing such a preservative may be prepared through a juice (S200), a pulverization (S210), an extraction (S220), a supernatant obtaining (S230), and a preservative completion step (S240).

First, the juicing step (S200) is a process of obtaining a juice by juicing 40 to 60% by weight of bokbunja and 40 to 60% by weight of mulberry for 5 to 30 minutes at a pressure of 400 to 600kg/cm ^{2 based on} the total weight of the juice. to be. Here, bokbunja is a deciduous broad-leaved shrub belonging to the Rosaceae family, and contains inorganic substances such as iron, potassium, phosphorus, and various types of organic acids, and contains phenolic compounds and hydrolysable tannins. This bokbunja is consumed as a raw fruit or applied to various products such as alcohol and beverages, and has effects such as strengthening liver function, thirst, protecting eyesight, and improving urination. In addition, mulberry is a fruit of a deciduous broad-leaved arboreous tree belonging to the Moraceae family. It contains fructose and glucose, various organic acids such as citric acid and malic acid, as well as unsaturated fatty acids and amino acids, and is effective for antioxidant and antibacterial activity, and cardiovascular disease treatment. At this time, it is preferable to perform the process of washing with running water to clean the surfaces of bokbunja and mulberry before the juice process.

Then, the pulverization step (S210) is a process of pulverizing 40 to 60% by weight of bokbunja seeds and 40 to 60% by weight of mulberry seeds relative to the total pulverized powder weight to obtain pulverized powder. In this process, bokbunja seeds contain a large amount of unsaturated fatty acid, alpha-linolenic acid, which lowers blood cholesterol and is effective in preventing heart disease. Audi's seeds are rich in vitamin E and linoleic acid, an unsaturated fatty acid. It has the effect of suppressing blood clotting and inflammation in the blood by lowering it. In addition, the particle size of the pulverized powder is preferably 1 mm or less.

Next, the extraction step (S220) is performed by mixing 20 to 40% by weight of the pulverized powder and 60 to 80% by weight of 70% ethanol based on the total weight of the extract, and then injecting ultrasonic waves at 45 to 55 kHz, centrifuging to remove the precipitate, and vacuum This is a process of obtaining an extract after removing the solvent through concentration. This process is a process of removing unnecessary components from the above-described pulverized powder and extracting only necessary components.It is preferable to use freeze-dried bokbunja and mulberry seeds before the extraction process.After obtaining the supernatant, it is preferable to use a solvent containing 70% ethanol by vacuum concentration. When is removed, an extract in powder form can be obtained.

Thereafter, in the step of obtaining the supernatant (S230), after mixing 95 to 99% by weight of the juice and 1 to 5% by weight of the extract, heat treatment at 50 to 70°C for 20 to 40 minutes, and then stir to a supernatant having a sugar content of 10 to 15 brix. Is the process of obtaining. At this time, the reason for the heat treatment is to remove the enzymatic activity of bokbunja and mulberry, and the stirring process is preferably stirred at a speed of 10,000 to 20,000 rpm in an environment of 2 to 10°C. In addition, if it exceeds the range of the specified sugar content, it is preferable to match the sugar content range because it may cause a feeling of rejection due to excessively sweet taste.

Finally, the preservative completion step (S240) is a process of filtering the supernatant and then completing the filtered preservative. Here, the preservative is a filtrate filtered through a filter after filtering, and in case of storage, it is preferable to put it in a tube and freeze it at -80°C.

Preservatives prepared through such a process control the phenomenon of infection from food poisoning viruses, and at the same time add the unique taste and aroma of bokbunja and mulberry to enhance the satisfaction of eaters.

Figure 3 is a flow chart showing a method of manufacturing the stabilizer of the present invention.

In addition, a stabilizing agent including polyglycerol polyricinoleate, which can further improve the preservation of the nurungi snack containing a preservative and further improve handling ease, may be prepared and additionally included in the nurungji snack.

Specifically, in the second step (S110) described above, the mixed rice 55 to 70% by weight, the nonglutinous rice porridge 10 to 20% by weight, based on the total weight of the whole and the total nurungji base, any one of black rice, green pepper, anchovy and cheongyang pepper It is characterized in that to prepare a nurungji base by mixing 1 to 10% by weight of the natural material, 1 to 10% by weight of the preservative, and 1 to 5% by weight of a stabilizer.

Such a stabilizer may be prepared through a first solution preparation step (S300), a second solution preparation step (S310), and a stabilizer completion step (S320).

First, the first solution preparation step (S300) is a process of preparing a first solution by mixing 80 to 95% by weight of water and 5 to 20% by weight of polyglycerol polyricinoleate based on the total weight of the first solution. At this time, polyglycerol polyricinoleate is an HLB (Hydrophilic lipophilic balance, which can be said to be an index indicating which of hydrophilic and lipophilic properties). It is an emulsifier with a small value. It is used as an emulsifier of mixed rice and natural ingredients. It plays a role in providing emulsion stability by enclosing materials.

Next, the second solution preparation step (S310) is a process of preparing a second solution by mixing 90 to 99% by weight of water and 1 to 10% by weight of polyoxyethylene sorbitan monostearate based on the total weight of the second solution. Here, polyoxyethylene sorbitan monostearate (PSS) is an active ingredient of a dispersion solvent in which a primary solution is dispersed in order to contain the ingredients of the above-described nurungi snack.

Finally, the stabilizer completion step (S320) is a process of preparing a stabilizer by spraying the above-described first solution in the above-described secondary solution, and the stabilizer is completed by spraying the first solution toward the second solution. Through this, the ingredients of Nurunggi Snack exist in a shape enclosed by polyglycerol polyricinolite.

Therefore, after the nurungji snack is fried with the cooking oil in the completion step S140, the ingredients of the nurungji snack are not deteriorated by the cooking oil, and the physical properties of the ingredients can be stabilized.

In addition, in the first solution preparation step (S300), the preservation of the nurungi snack is further enhanced by performing a process of adding any one of isomalt, maltitol, and eratritol and polyoxyethylene sorbitan monolauate to the first solution. Can improve,

Specifically, the first solution containing any one of isomalt, maltitol, and eratritol and polyoxyethylene sorbitan monolauate is 65 to 75% by weight of water, polyglycerol polyricinoli based on the total weight of the first solution. It is characterized in that it is a mixture of 5 to 15% by weight of acid, 1 to 20% by weight of any one of isomalt, maltitol, and eratritol, and 5 to 15% by weight of a polyoxyethylene sorbitan monolauate solution.

At this time, polyoxyethylene sorbitan monolauate (PSL) is a material with a high HLB index, and it forms a strong emulsification system so that it can stably contain nurungi snack materials, and isomalt, maltitol, and eratritol are contained once more. It can provide structural stability of burnt snack materials.

At this time, in order to further improve the preservability by maximizing the structural stability of the enclosed nurungi snack materials, in the second step, a process of additionally including yeast in the nurunggi base may be performed. Here, yeast is a beneficial microorganism for humans and is used when fermenting food by proliferating in a way of germination.

Specifically, compared to the total weight of the base, the mixed rice 55 to 70% by weight, the non-glutinous rice porridge 10 to 20% by weight, 1 to 10% by weight of a natural material of any one of black rice, Ecklonia cava, anchovy and cheongyang pepper, preservatives 1 to By mixing 5% by weight, 1 to 5% by weight of a stabilizer, and 1 to 5% by weight of yeast, the yeast may be additionally included in the nurungji base. Here, the yeast not only performs a function of fermenting mixed rice and non-glutinous rice porridge, but may also perform a function of enclosing the nurungji snack ingredients once more through the cell wall of the yeast. These yeasts are sonicated for 1 to 30 seconds in a dried state to use activated cell walls.

Next, barley syrup, which can increase the sugar content of the nurungji snack and at the same time inhibit the growth of microorganisms and prevent deterioration of the taste, to maintain the unique characteristics and flavor of the nurungji snack for a long time, will be additionally included in the above-described nurungji snack completion step (S140). I can.

Specifically, in the nurungji snack completion step (S140), after frying the second nurungji for 1 to 5 minutes with edible oil at a temperature of 200 to 250°C, compared to the weight of the total nurungji snack, 60 to 80% by weight of the second nurungji, 10 to sugar By mixing 25% by weight and 10 to 20% by weight of barley syrup, a nurungi snack may be completed.

This barley syrup manufacturing process may be prepared through a step of obtaining a malt solution, a step of producing barley porridge, a step of preparing an intermediate syrup, and a step of completing barley syrup.

First, the step of obtaining malt water is a process of preparing malt water by mixing 70 to 90% by weight of water and 10 to 30% by weight of malt based on the total weight of the malt solution, followed by filtering to obtain a malt solution. Here, it is preferable to mix the malt with water by putting it in a strainer bag, and it is preferable to use water having a temperature of 30 to 50°C. Here, malt is produced by germinating barley. As an enzyme source of amylase, it plays a role of decomposing and saccharifying starch, and has been widely used in the manufacture of sikhye, jocheong, and starch syrup. Have. In addition, malt contains about 30 nutrients such as vitamin B, iron, and folic acid, so it is rich in physiologically active substances that are good for lowering blood pressure and preventing adult diseases such as anemia and diabetes.

Next, the step of preparing barley porridge is a process of preparing barley porridge by mixing 20 to 40% by weight of barley powder and 60 to 80% by weight of water based on the total weight of barley porridge. Here, barley powder is a type of barley that is ground in the form of fine powder, and barley is a type of grain, which is rich in dietary fiber among grains and contains unsaturated fatty acids, thus enhancing immunity and having antioxidant properties. In addition, it contains nutrients such as protein and vitamins evenly, and plays a role as a health food to prevent adult diseases.

Thereafter, the intermediate syrup manufacturing step is a process of preparing an intermediate syrup by mixing 50 to 70% by weight of malt solution and 30 to 50% by weight of barley porridge based on the total weight of the middle syrup and heating at 50 to 70°C. Through this process, it becomes the thick shape of general syrup, and the saccharification process proceeds, a process in which polysaccharides are hydrolyzed and converted into sweet sugars. In addition, the heating time proceeds for 1 to 5 hours, and it is preferable to stir at intervals of about 30 minutes.

Finally, in the step of completing the barley syrup, 90 to 99% by weight of middle syrup and 1 to 10% by weight of lemon juice are mixed and heated at 55 to 75°C for 30 to 100 minutes, and then the sugar content of 50 to 65 brix. This is the process of completing the barley syrup. At this time, the lemon juice plays a role of neutralizing the peculiar smell of malt.

The barley syrup produced through this process inhibits the growth of microorganisms that may occur in burnt snacks and prevents deterioration of taste so that its unique characteristics and flavor can be maintained for a long time, and in addition, it can enhance immunity and provide antioxidant effects. .

Hereinafter, in order to specifically describe the present invention, it will be described by comparing examples and control examples. For Examples and Control Examples to be described later, 25 evaluation teams observed and tasted and evaluated the flavor, and the taste, aroma, condition, and sweetness of the nurungji snack of the present invention and the commercially available nurungji snack were very good (5) and good (4). ), normal (3), bad (2), and very bad (1) were evaluated in five stages, and the average score was determined.

At this time, taste and aroma are symbols of the evaluation group for the taste and aroma of the nurungi snack itself felt when the evaluation group consumes the nurungji snack of the present invention, and the state is an evaluation of the change in the state of the nurungji snack left at room temperature for a week, and sweet taste Refers to the evaluation team's preference for the sweet taste felt while eating nurungi snacks.

The taste, aroma, condition, and sweetness of the nurungji snack of the present invention and the commercially available nurungji snack are very good (5), the better or better, and the taste and aroma, condition, and sweetness of the nurungji snack are not or are very bad ( It was evaluated close to 1).

<Example 1>

After washing the non-glutinous rice, soaking for 5 hours, 40g of non-glutinous rice, 50g of water, and 3g of salt were mixed to prepare mixed rice. Then, 60g of mixed rice, 20g of nonglutinous rice porridge, 10g of natural ingredients such as anchovy and green pepper, 10g of preservative, and 5g of stabilizer were mixed to prepare a nurungi base. Next, the first nurungji was prepared by heating the nurungji base by 10g for 5 minutes each. Thereafter, the first nurungji was first dried at 50° C. for 3 hours and then secondarily dried at 20° C. for 24 hours to prepare a second nurungji. Next, after frying the second nurungji for 3 minutes with cooking oil at 200°C, the second nurungji 60g, sugar 20g, and barley syrup 10g were mixed to prepare a nurungji snack.

<Example 2>

In Example 1, except for the process of adding 10 g of a preservative, a nurungi snack was prepared in the same manner as in Example 1.

<Example 3>

In Example 1, except for the process of adding 5 g of a stabilizer, a nurungi snack was prepared in the same manner as in Example 1.

<Example 4>

In Example 1, except for the process of adding 10g of barley syrup, a nurungi snack was prepared in the same manner as in Example 1.

<Control example>

A commercially available nurungi snack.

4 is a table showing the results of an experiment performed on the nurungi snack of the present invention.

As shown in FIG. 4, after ingesting the Example and the Control Example, the evaluation team expressed the taste, aroma, state, and sweetness as average scores and expressed in a table. As described above, Examples 1 to 4 were compared with the control example. I got a high evaluation score. Therefore, it can be seen that the taste, aroma, state, and sweetness of the evaluation team of the nurungji snack of the present invention (Examples 1 to 4) are better maintained than the commercially available nurungji snack that is a control example.

Through this, it is possible to grasp the importance of the steps of preparing a preservative, preparing a stabilizer, and preparing barley syrup.

As described so far, the method of manufacturing a nurungi snack containing natural materials according to the present invention has been described in the above description and drawings, but this is only an example, and the spirit of the present invention is not limited to the above description and drawings, It goes without saying that various changes and changes can be made without departing from the technical spirit of the present invention.

S100: first step S110: second step
S120: third step S130: fourth step
S140: Nurungi snack completion stage S200: juice juice stage
S210: grinding step S220: extraction step
S230: supernatant obtaining step S240: preservative completion step
S300: primary solution preparation step S310: secondary solution preparation step
S320: Stabilizer completion stage

Claims (11)

As a manufacturing method of burnt snack,
After washing the non-glutinous rice and soaking for 3 to 10 hours, a first step of preparing mixed rice by mixing 35 to 50% by weight of non-glutinous rice, 45 to 60% by weight of water, and 0.1 to 5% by weight of salt based on the total weight of mixed rice;
To prepare a nurungji base by mixing 60 to 75% by weight of the mixed rice, 15 to 30% by weight of non-glutinous rice porridge, 1 to 15% by weight of any one of black rice, black rice, anchovy, and cheongyang pepper based on the total weight of the nurungji base , The second step;
A third step of preparing the first nurungji by heating the nurungji base for 2 to 10 minutes;
A fourth step of preparing a second nurungji by first drying the first nurungji at 45 to 55°C for 1 to 5 hours and then secondary drying at 10 to 30°C for 12 to 36 hours;
After frying the second nurungji with edible oil at a temperature of 200 to 250°C for 1 to 4 minutes, mixing 60 to 80% by weight of the second nurungji and 20 to 40% by weight of sugar based on the weight of the total nurungji snack to complete the nurungji snack Step; characterized in that it comprises a, burnt snack manufacturing method. The method of claim 1,
The non-glutinous rice porridge,
Non-glutinous rice is washed with water, soaked in water for 3 to 10 hours, and then boiled for 10 to 30 minutes by mixing 15 to 25% by weight of non-glutinous rice, and 75 to 85% by weight of water, based on the total weight of the non-glutinous rice porridge. Manufacturing method. The method of claim 1,
The second step,
Including the process of adding a preservative containing bokbunja and mulberry to the nurungji base,
The nurungji base containing the preservative,
Based on the total weight of the nurungji base, mixed rice 60 to 75% by weight, nonglutinous rice porridge 10 to 25% by weight, black rice, Ecklonia cava, anchovy and cheongyang pepper 1 to 15% by weight of any one of natural materials, 1 to 15% by weight of the preservative It characterized in that it is a mixture, the method for producing a nurungji snack. The method of claim 3,
The preservative,
Comparing the total weight of the juice, 40 to 60% by weight of bokbunja, 40 to 60% by weight of Audi is juiced for 5 to 30 minutes at a pressure of 400 to 600kg/cm ² to obtain a juice, a juice step;
Grinding step of obtaining a pulverized powder by pulverizing 40 to 60% by weight of bokbunja seeds and 40 to 60% by weight of mulberry seeds based on the total pulverized powder weight;
After mixing 20 to 40% by weight of the pulverized powder and 60 to 80% by weight of 70% ethanol based on the total weight of the extract, injecting ultrasonic waves at 45 to 55 kHz, centrifuging to remove the precipitate, and removing the solvent through vacuum concentration. An extraction step to obtain an extract;
95 to 99% by weight of the juice and 1 to 5% by weight of the extract are mixed, heat-treated at 50 to 70°C for 20 to 40 minutes, and then stirred to obtain a supernatant having a sugar content of 10 to 15 brix, obtaining a supernatant ;
Filtrating the supernatant and then completing the filtered preservative; characterized in that produced through the, nurungji snack manufacturing method. The method of claim 3,
The second step,
Including the process of adding a stabilizer containing polyglycerol polyricinolite to the nurungji base,
The nurungji base containing the stabilizer,
Based on the total weight of nurungji base, mixed rice 55 to 70% by weight, non-glutinous rice porridge 10 to 20% by weight, black rice, Ecklonia cava, anchovy and cheongyang pepper 1 to 10% by weight of any one of natural materials, 1 to 10% by weight of preservative, the above It characterized in that the mixture of 1 to 5% by weight of a stabilizer, nurungji snack manufacturing method. The method of claim 5,
The stabilizer,
A first solution preparation step of preparing a first solution by mixing 80 to 95% by weight of water and 5 to 20% by weight of polyglycerol polyricinoleate based on the total weight of the first solution;
A second solution preparation step of preparing a second solution by mixing 90 to 99% by weight of water and 1 to 10% by weight of polyoxyethylene sorbitan monostearate based on the total weight of the second solution;
It characterized in that it is produced through the step of preparing a stabilizer by spraying the first solution in the second solution; The method of claim 6,
The step of preparing the first solution,
Including the process of adding any one of isomalt, maltitol, and eratritol and polyoxyethylene sorbitan monolauate to the first solution,
The first solution comprising any one of the isomalt, maltitol, and eratritol and the polyoxyethylene sorbitan monolauate,
65 to 75% by weight of water, 5 to 15% by weight of polyglycerol polyricinoleate, 1 to 20% by weight of any one of isomalt, maltitol, and eratritol, based on the total weight of the primary solution, polyoxyethylene sorbitan monolau Eight solution, characterized in that the mixture of 5 to 15% by weight, nurungji snack manufacturing method. The method of claim 6,
The second step,
Including the process of adding yeast to the nurungji base,
The nurungji base containing the yeast,
Based on the total weight of the nurungji base, mixed rice 55 to 70% by weight, nonglutinous rice porridge 10 to 20% by weight, black rice, Ecklonia cava, anchovy and cheongyang pepper natural material 1 to 10% by weight, preservative 1 to 5% by weight, stabilizer 1 to 5% by weight, characterized in that the mixture of the yeast 1 to 5% by weight, nurungji snack manufacturing method. The method of claim 8,
The yeast,
A method for producing a nurungi snack, characterized in that the cell wall is activated by ultrasonic treatment for 1 to 30 seconds in a dried state. The method of claim 1,
In the stage of completing the burnt snack,
Including the process of adding barley syrup containing malt and barley powder to the nurungi snack,
The nurungji snack including the barley syrup,
After frying the second nurungji with edible oil at a temperature of 200 to 250°C for 1 to 5 minutes, based on the total weight of the nurungji snack, 60 to 80% by weight of the second nurungji, 10 to 25% by weight of sugar, 10 to the barley syrup Characterized in that produced by mixing 20% by weight, nurungji snack manufacturing method. The method of claim 10,
The barley syrup,
A malt solution is obtained by mixing 70 to 90% by weight of water and 10 to 30% by weight of malt, and then filtering to obtain a malt solution, based on the total weight of the malt product;
Barley porridge manufacturing step of preparing barley porridge by mixing 20 to 40% by weight of barley powder and 60 to 80% by weight of water based on the total weight of barley porridge;
Intermediate syrup manufacturing step of preparing an intermediate syrup by mixing 50 to 70% by weight of the malt solution and 30 to 50% by weight of the barley porridge based on the total weight of the middle syrup and heating at 50 to 70°C;
Completing barley syrup having a sugar content of 50 to 65 brix after mixing 90 to 99% by weight of the middle syrup and 1 to 10% by weight of lemon juice and heating at 55 to 75°C for 30 to 100 minutes based on the total weight of barley syrup It characterized in that it is produced through; A method for producing a burnt snack.

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