Manufacturing Method for Nurungji and Nurungji Using Thereof

• Main Authors: JEONG, CHAE WON, SONG, KWON, MOON, SEUNG CHAN, SONG, YOUNG HEE, SONG, YOUNG HWA
• Format: Patent
• Language: English; Korean
• Published: 10.01.2018
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention relates to a method of making scorched rice, and scorched rice prepared by the method. Specifically, the method comprises the steps of: immersing cereal such as white rice, brown rice, barley, and oat, or beans in distilled water, washing the cereal by using a washer, immersing the cereal in an alcoholic drink to remove water therefrom, and roasting the cereal to ensure air bubble passages of starch thereby; cooking the roasted cereal or a mixture thereof as rice in a pressure cooker by using rice water containing extracts of mountain ash and polygonatum; and placing the rice in a mold of a rice scorching device to produce scorched rice. The scorched rice of the present invention has excellent water solubility and restorability in a mouth or in liquid, and thus offers a good mouthfeel. Additionally, the scorched rice contains cellulose and functional materials in abundance, and thus is effective for alleviating constipation; and has excellent sensory properties, and thus has a potential for commercial application. 본 발명은 누룽지의 제조방법 및 그 방법으로 만든 누룽지에 관한 것이다. 보다 상세하게는 전분의 기공 유로를 확보해 주기 위하여 백미, 현미, 보리, 귀리 또는 콩 등을 정제수에 침지시키고 세척기로 씻은 다음, 술에 담구어 물기를 제거한 후, 볶기(roasting)하는 단계와, 볶은 곡류를 각각 또는 일정한 비율로 섞고 둥굴레와마가목 추출물을 밥물로 섞어 압력밥솥으로 밥짓기하는 단계와, 누룽지기계의 성형틀에 상기의 밥을 넣고 누룽지를 만드는 단계로 구성된다. 본 발명의 누룽지는 입안이나 액체에서 수화성과 복원력이 우수하여 좋은 식감의 누룽지를 제공할 수 있다. 또한 섬유소와 기능성물질을 많이 함유하여 변비개선에 좋으며, 관능성이 우수하므로 산업상 이용 가능성이 있다.