KR0136959B1 - Processing method of instant cooked rice crust - Google Patents
Processing method of instant cooked rice crustInfo
- Publication number
- KR0136959B1 KR0136959B1 KR1019940024164A KR19940024164A KR0136959B1 KR 0136959 B1 KR0136959 B1 KR 0136959B1 KR 1019940024164 A KR1019940024164 A KR 1019940024164A KR 19940024164 A KR19940024164 A KR 19940024164A KR 0136959 B1 KR0136959 B1 KR 0136959B1
- Authority
- KR
- South Korea
- Prior art keywords
- rice
- minutes
- moisture
- barley
- grains
- Prior art date
Links
Classifications
-
- 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
- A23L7/174—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough
-
- 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
- A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
-
- 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
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
Landscapes
- 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)
- Noodles (AREA)
- Cereal-Derived Products (AREA)
Abstract
누른밥을 간편하게 만들어 먹을 수 있는 즉석 누른밥과 그 제조방법을 제공하기 위한 것이다It is to provide instant noodle and its manufacturing method that can be easily made and eaten.
정선 수세한 멥쌀, 보리쌀, 찹쌀등 곡류 또는 수분 5-18%인 고두밥을 회전식 원통 볶음기에서 100℃-290℃에서 10-40분간 볶아 누른밥 고유의 향미와 색상을 부여하고 이어서 수분을 5-20%되게 혼합기내에서 20-180분동안 조절하여 곡류 팽화기에서 1㎏/㎠-20㎏/㎠의 압력으로 팽화시킨 팽화 누른밥을 얻고, 멥쌀, 보리쌀, 찹쌀등 곡류를 이용한 함수율30-50%인 고두밥을 열풍 건조기에 넣어 고두밥의 수분이 5-18%되게 조절한 다음 곡류 팽화기에서 1㎏/㎠-20㎏/㎠의 압력으로 팽화시킨 팽화 고두밥을 얻고 멥쌀, 찹쌀, 보리쌀 등의 곡류를 정선수세하여 수분을 5-20%되게 혼합기내에서 20-180분 동안 조절하여 곡류 팽화기에서 1㎏/㎠-20㎏/㎠의 압력으로 팽화시킨 팽화밥을 얻어 팽화 누른밥:팽화 고두밥을 1:1-16의 비율, 팽화 누른밥:팽화 누른밥: 팽화 밥을 1:1-60의 비율로 혼합하는 것이다.Selected washed rice, barley rice, glutinous rice, or grains of 5-18% moisture in a rotary cylinder stir-fry at 100 ℃ -290 ℃ for 10-40 minutes to give unique flavor and color of the pressed rice. It is adjusted to 20% in the mixer for 20-180 minutes to obtain expanded puffed rice at 1kg / ㎠-20kg / ㎠ pressure in the grain inflator, and the moisture content of grains such as non-rice, barley rice, glutinous rice, etc. % Of gourd rice is placed in a hot air dryer to adjust the moisture of the gourd rice to 5-18%. To adjust the water content to 5-20% in the mixer for 20-180 minutes, obtain a puffed rice which is expanded at a pressure of 1 kg / cm 2 -20 kg / cm 2 in a grain inflator. Ratio of 1: 1-16, inflating pressed rice: sintered pressed rice: ratio of 1: 1-60 making inflated rice To mix.
Description
본 발명은 전래식품의 하나인 누른밥을 현장에서 간편하게 먹을 수 있는 즉석 누른밥을 제공하기 위한 제조방법에 관한 것이다.The present invention relates to a manufacturing method for providing an instant pressed rice that can be easily eaten in the field of pressed rice which is one of the conventional food.
누른밥은 가마솥에서 밥을 지었을 때 솥바닥에 밥알이 눌어 붙은 것을 주걱으로 긁어서 말리거나 그냥 그대로 먹었던 것이다. 이는 향과 맛이 구수하고 영양도 상당히 높은 것으로 옛부터 잘 알려져 있다.The cooked rice was cooked in a cauldron and scraped with a spatula to dry or just eaten. It is known for a long time that it has a good aroma and taste and is highly nutritious.
우리네 전통음식중의 하나인 누른밥은 세월의 변화와 더불어 점차 사라져 가고 있어 건강에 이로운 자연식적 측면에서 볼 때 안타까운 마음을 숨길 수가 없다.Noodle rice, one of our traditional foods, is gradually disappearing with the change of time, so we can't hide the unfortunate mind from the natural side that is healthy.
그렇게 맛있고 구수한 누른밥이지만 간이식품처럼 아무데서나 손쉽게 먹을 수 없는 점이 아쉽다.It's so delicious and delicious, it's a pity that you can't eat it anywhere like a simple food.
이 점을 안타까이 여겨온 본 발명자들은 때와 장소를 가리지 않고 누른밥을 먹을 수 있는 방법에 대해 깊은 관심을 갖고 연구를 거듭한 결과, 마침내 즉석 누른밥과 이를 제조하는데 특히 적합한 제조방법의 완성을 보고 본발명을 창안하게 된 것이다.The present inventors, who have thought this badly, have been deeply interested in the method of eating nursing rice regardless of time and place, and finally found the completion of instant nursing rice and a manufacturing method particularly suitable for manufacturing the same. The invention was created.
물론, 선행기술로서 인스턴트 숭늉차의 제조방법 및 그제조장치(출원번호 87-3202호), 인스턴트 숭늉차 제조방법(공고번호 89-3693), 즉석숭늉분말과 그 제조방법 분말과 그 제조방법(공개번호 94-8604)호, 숭늉차 제조방법(공개번호93-21076호)등이 있다. 그러나 이 선행 기승은 모두 누룽지를 끊여서 마시거나, 물에 타서 마시게 되어 있는 음료로서 사용하기가 상당히 불편하고 한끼의 간이식으로서의 가치는 전혀 없는 음료일 뿐이었다.Of course, as a prior art, a method for manufacturing instant soybean tea and its manufacturing apparatus (application number 87-3202), a method for producing instant soybean tea (notice No. 89-3693), instant powder and its manufacturing method powder and its manufacturing method ( Publication No. 94-8604), and the manufacturing method of Soong Seng Tea (Publication No. 93-21076). However, all of these predecessors were drinks that were not intended to be used as a drink to be cut off or to be drunk by Nurungji, and were of no value as a meal.
본 발명은 언제 어디서든 물만 있으면 즉석에서 먹을 수 있는 훌륭한 간이식으로서의 즉석 누른밥을 제공한다.The present invention provides an instant pressed rice as an excellent snack that can be eaten instantly with water anytime and anywhere.
이하, 본 발명을 공정별로 상세히 설명한다.Hereinafter, the present invention will be described in detail for each process.
제1 공정(볶음공정)First process (roasting process)
정선 수세한 멥쌀, 찹쌀, 보리쌀 등의 곡류, 함수율 5-18%의 고두밥을 회전식 원통 볶음기에서 100-290℃에서 10-40분간 균질되게 볶아 누른밥 고유의 색상과 향미를 부여한다.Selected washed rice, glutinous rice, barley rice and other grains, and gourd rice with a water content of 5-18% are homogeneously roasted at 100-290 ° C for 10-40 minutes in a rotary cylinder, giving the unique color and flavor.
제2 공정(팽화공정)2nd process (expansion process)
(1)볶음쌀과 볶음 고두밥의 팽화(1) Puffing of fried rice and fried dumpling rice
볶음쌀과 볶음 고두밥의 수분을 각각 5-20%되게 혼합기내에서 20-180분 동안 조절한다. 수분이 조절된 볶음 쌀과 볶음 고두밥을 곡류팽화기에서 각각 1-20㎏/㎠의 압력으로 팽화시켜 각각의 팽화 누른밥을 얻는다.Adjust the moisture of fried rice and fried soybean rice to 5-20% in the mixer for 20-180 minutes. Moisture-controlled fried rice and stir-fried boiled rice were expanded in a grain inflator at a pressure of 1-20 kg / cm 2, respectively, to obtain respective expanded expanded rice.
(2)고두밥의 팽화(2) Puffed rice
함수율30-35%인 고두밥을 열풍건조기에 투입하여 고두밥의 수분이 5-18%되게 조절한 다음 곡류팽화기에서 1-20㎏/㎠의 압력으로 팽화시켜 팽화 고두밥을 얻는다.Put the gourd rice with water content of 30-35% into the hot air dryer to adjust the moisture of the gourd rice to 5-18%, and then swell it at a pressure of 1-20㎏ / ㎠ in a grain inflator to obtain a bulging gourd rice.
(3)쌀의 팽화(3) expansion of rice
쌀의 수분을 5-20%되게 혼합기내에서 20-180분 조절하여 곡류 팽화기에서 1-20㎏/㎠의 압력으로 팽화시켜 팽화밥을 얻는다.The moisture of the rice is adjusted to 5-20% in a mixer for 20-180 minutes to swell at a pressure of 1-20 kg / cm 2 in a grain expander to obtain a expanded rice.
제3 공정(혼합공정)3rd process (mixing process)
제2 공정에서 얻은 팽화 누른밥과 팽화 고두밥을 1:1-60의 비율로 혼합하거나 또는 팽화 누른밥과 팽화밥을 1:1-60의 비율로 혼합하여 포장 단위에 따라 포장하고 온수나 냉수에 적당량 넣어 식사 대용으로 이용한다.Puffed noodle and puffed boiled rice obtained in the second step are mixed in a ratio of 1: 1-60, or puffed noodle and puffed rice are mixed in a ratio of 1: 1-60, and then packaged according to the packing unit and applied to hot or cold water. Put an appropriate amount to use as a meal replacement.
다음으로 본 발명의 실시예에 대해서 설명한다.Next, the Example of this invention is described.
실시예Example
(1)볶음과 팽화공정(1) stir and expansion process
정선 수세한 쌀 2㎏과 함수율 5-18%인 고두밥 2㎏각각 회전식 원통 볶음기에서 140℃로 10분동안 볶아 누른밥 고유의 향미와 색상을 부여한 볶음쌀1.6㎏과 볶음 고두밥 1.3㎏을 언어, 각각 물 0.2㎏과 0.15㎏을 함께 혼합기에 넣어 2시간동안 혼합하여 수분이 13%되게 하였다. 수분이 조절된 볶은 쌀1.7㎏과 볶은 고두밥 1.4㎏을 곡류 팽화기에서 9㎏/㎠의 압력으로 팽화시켜 1.4㎏과 1.2㎏의 팽화 누른밥을 얻었다.2kg of fine-selected washed rice and 2kg of gourd rice with water content of 5-18%. Roasted at 140 ℃ for 10 minutes in a rotary cylinder-stirrer for 1.6 minutes.Added 1.6kg of fried rice and 1.3kg of fried soybean rice. 0.2 kg and 0.15 kg of water were added to the mixer together for 2 hours to make the water 13%. Moisture-controlled roasted rice 1.7kg and roasted soybean rice 1.4kg swelled in a grain inflator at a pressure of 9kg / ㎠ to obtain 1.4kg and 1.2kg expanded noodle rice.
(2)고두밥의 팽화(2) Puffed rice
함수율 35%인 구두밥 3㎏을 열풍 건조기에 넣어 수분을 13%로 조절한 고두밥 2.2㎏을 곡류팽화기에서 7㎏/㎠의 압력으로 팽화시킨 고두밥1.7㎏을 얻었다.3 kg of shoe rice having a water content of 35% was placed in a hot air dryer to obtain 1.7 kg of soybean rice, in which 2.2 kg of soybean rice adjusted to 13% of water was expanded in a grain inflator at a pressure of 7 kg / cm 2.
(3)쌀의 팽화(3) expansion of rice
쌀 2㎏을 정선 수세하여 수분을 13%로 조절시켜 곡류 팽화기에서 9㎏/㎠의 압력으로 팽화시킨 밥 1.8㎏을 얻었다.2 kg of rice was washed with water, and the water was adjusted to 13% to obtain 1.8 kg of rice which was expanded at a pressure of 9 kg / cm 2 in a grain expander.
(4)혼합(4) mixing
상기 (1)공정에서 얻은 팽화 누른밥0.7㎏과 (2)공정에서 얻은 고두밥팽화제품 1.5㎏을 혼합하여 즉석 누른밥 2.1㎏을 얻었고, 또한 상기 (1)공정에서 얻은 팽화 누른밥 0.7㎏과 (3)공정에서 얻은 팽화밥 1.4㎏을 혼합하여 즉석 누른밥 2㎏을 얻었다.0.7 kg of the expanded noodle rice obtained in the step (1) and 1.5 kg of the soybean rice inflated product obtained in the step (2) were obtained to obtain 2.1 kg of instant noodles. 3) 1.4 kg of the expanded rice obtained in the step were mixed to obtain 2 kg of instant pressed rice.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019940024164A KR0136959B1 (en) | 1994-09-26 | 1994-09-26 | Processing method of instant cooked rice crust |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019940024164A KR0136959B1 (en) | 1994-09-26 | 1994-09-26 | Processing method of instant cooked rice crust |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR960009886A KR960009886A (en) | 1996-04-20 |
| KR0136959B1 true KR0136959B1 (en) | 1998-04-24 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019940024164A KR0136959B1 (en) | 1994-09-26 | 1994-09-26 | Processing method of instant cooked rice crust |
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| Country | Link |
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| KR (1) | KR0136959B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100355787B1 (en) * | 2000-09-19 | 2002-10-19 | 김영환 | The manufacturing method of scorched rice |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101067119B1 (en) * | 2009-06-11 | 2011-09-22 | 김숙화 | Scorced rice and manufacturing method thereof |
-
1994
- 1994-09-26 KR KR1019940024164A patent/KR0136959B1/en not_active IP Right Cessation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100355787B1 (en) * | 2000-09-19 | 2002-10-19 | 김영환 | The manufacturing method of scorched rice |
Also Published As
| Publication number | Publication date |
|---|---|
| KR960009886A (en) | 1996-04-20 |
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