KR100393643B1 - manufacture method of coffee noodles and coffee rice cake - Google Patents

Abstract

In the present invention, coffee has been popularized as the most easily drink among the favorite foods of many people in daily life, and "noodles" and "mochi soup" are also substitutes for many people who enjoy eating coffee, but "noodles" and "mochi soup" "The lamps can be drunk or eaten separately, so they often feel that it is not easy to enjoy them both, so that the concentration of coffee is 20% to 30%. This maintained coffee solution is mixed with grains such as spicy rice and glutinous rice in amounts of 8% to 10%, followed by moxibustion at 70 ° C or higher to make coffee rice, and in the process of extracting "noodle" or "sputum rice cake" from each other. To prevent sticking and drying the gourd rice, which becomes a coffee solution soup, in a parallel manner with friction, disinfect it and add sterilized mania (heat-resistant glass or sterilized harmless sand grain) at high temperature. After roasting together, add 20 ~ 25 parts of powdered coffee to the pulverized powder of mania separated from 120 mash to prepare a powder for powder. It is invented so that hot water is poured into hot noodles and rice cakes, depending on the diet, so as to immerse noodles or rice cakes according to their diet. .

Description

Method of making rice cake with coffee liquor as soup {manufacture method of coffee noodles and coffee rice cake}

The present invention relates to a method for producing coffee noodles and rice cakes with coffee liquid soup, which is dissolved in a high concentration of coffee, mixed with grains that can be eaten to make "noodle" or "sputum rice cake", and the soup is well formed with coffee soup. Roasted and crushed grains for excellent texture and apply the release powder mixed with powdered coffee to selectively add cold and hot water according to taste, so that you can enjoy drinks and simple meals on the spot.

Coffee has become a popular drink among people's favorite foods in everyday life, and "noodles" and "mochi soup" are also popular substitutes, but coffee, "noodles" and "mochi soup" It is common to feel that it is not so easy to enjoy both during the busy lives of being able to drink or eat separately.

In view of the above, the present invention maintains the coffee solution melted with boiled drinking water so that the concentration of coffee is 20% to 30% and maintained at 90 ° C. or more. After mixing, make coffee rice with moxibustion at 70 ℃ or higher, and prevent the sticking together in the process of extracting "noodle" or "sputum rice cake". (Heat-resistant glass or sterilized harmless grains of sand) and roasted together at high temperature, and then add 20 to 25 parts of powdered coffee to the pulverized powder of mania separated into 120 mash to produce an isoform powder. Or, as soon as the "sputum rice cake" is molded, it is evenly spread and cut according to the appropriate size and capacity to be sterilized, sterilized, and vacuum-packed. , Will be described in detail according to the manufacturing process that invention so that whole coffee and pour the cold water can be selectively and conveniently eat at the same time, to drink iced coffee naengguksu of the following:

1 is a process diagram of the present invention

1st process

Wash 600 g of selected spicy rice (grains), soak in 1800 g of water for 2 hours, and dry it to separate water.

2nd process

The spicy rice (grains) which passed through the 1st process are heated with the steam of 110 degreeC for 40 minutes-45 minutes, and it makes a rice.

3rd process

Transfer the cooked rice from the second step to the warming pot and raise 60% ~ 80g of coffee solution maintained at 90 ℃ with 20% ~ 30% of coffee concentration with 3% ~ 4% of oligosaccharide and 0.2% ~ 0.5% of salt. Sprinkle quickly and mix, and keep warm for 1 hour at a temperature of 70 ℃ or higher to make coffee rice.

4th process

The wet coffee rice which passed through 3rd process is cooled to 30 degreeC-35 degreeC, and it puts into a noodle maker or rice cake molding machine, and extracts "noodle" or "sputum rice cake".

5th process

Dry gourd rice after the second process is rubbing to within 10% of moisture.

6th process

Before putting the dried gourd rice through the fifth process into the stir-frying pot, 0.8 mm to 0.9 mm of mania (heat-resistant glass or sterilized harmless sand grain) that can withstand from 300 ℃ to 400 ℃ is heated to 350 ℃. Remove any debris and moisture and prepare to add Gouda rice.

7th process

After the sixth step, mania is placed in 0.6-0.7 of the amount of mania and roasted to light brown. Separating the medicament and gourd rice by sieving the prepared 1.0 mm to 1.1 mm sieve.

8th process

After cooling the selected gourd rice through the seventh process, it is ground and crushed with a sieve of 120 mesh to add a coffee powder to form a release powder.

9th process

Immediately and evenly apply the "cotton" or "sputum-mochi" molded through the fourth process to the release body powder after the eighth process, and cut according to the appropriate size and capacity.

10th process

The molded product, which has undergone the ninth process, is filled in a container and vacuum-sealed.

11th process

After the tenth process, the sealed package is sterilized and refrigerated at −5 ° C. or lower.

The present invention prepared in this way is dissolved in a drinking water boiled to a concentration of 20% to 30% coffee to maintain a good concentration while maintaining the condensate added to the oligosaccharide 3% to 4%, salt 0.2% to 0.5% or more at 90 ℃, then selected 1,600 g of water was immersed in 600 g of washed rice (grains), immersed, and then scooped out. Sprinkle g with a shower, adjust the amount of rice to 8% to 10% of the amount of rice, and keep it at 70 ° C or above to keep the rice cooked by using a noodle maker or a rice cake moulder. As shown below, the mutant powder is produced simultaneously, and the morphogen powder is 2 parts of roasted soybean, 50 parts to 55 parts of roasted spicy rice, 20 parts to 25 parts of roasted glutinous rice, 20 parts to 25 parts of powdered and granulated coffee The ratio is mixed with rice, and the gourd rice is rubbed evenly so that there is little stickiness of rice grains, dried to within 10% of moisture, and 0.8 mm to 0.9 mm mania that can withstand at 300 ℃ ~ 400 ℃ before being put into a stir-frying pan. (Heat-resistant glass or sterilized harmless grains of grains) is added.When roasting gourd rice, first stir only mania in a stir-frying pan and remove the mania moisture near zero. Separate with a sieve of 0.7 mm or less, remove the blower in parallel, and heat the mania. At this time, the temperature is about 350 ℃. Make sure the mania is sufficiently roasted, and add 0.6 to 0.7 percent of the amount of dried dried bean curd to 10%. The amount of mania should rise slightly from the bottom of the pot. When roasted in pale brown color, it is characterized by a very easy separation of mania and roasted legume rice by pre-preparing a sieve of 1.0 mm to 1.1 mm in size. Once the fried roasted rice is separated, it is pulverized and crushed to about 120 mash, and coffee is added to prepare the release powder. At the same time, it is immediately evenly applied to the surface of the noodles or rice cakes ejected and molded, and then cut, filled and sealed according to the capacity. Will be.

In order to describe the present invention in detail as shown in the following examples, the present invention is not limited to the examples.

Example 1

When making noodles and rice cakes

A) Using a rice soaked in water for about 30 minutes, and then moisten the rice (including glutinous rice), cool it down to room temperature, and spray the mixed coffee powder directly in the cotton maker. I could feel the loss. As a complementary point, the coffee is not evenly distributed, and there are many variations in the color of noodles and rice cakes, and the roughness difference between the noodles is so great that the heterozygosity is uneven. Also, the rice and coffee powder were mixed with a mixer to make noodles. It didn't happen.

B) In the method adopted in the present invention, the rice is first soaked in water and soaked. Then, the cooked rice is steamed in a hot state and sprinkled with a high concentration of coffee liquor at a temperature of 90 ° C. or above. When it was manufactured to make rice, it was a lot of airborne and complicated, but the color deviation of noodles and rice cakes was greatly reduced, and the surface roughness was picked, so that the lubrication of the heterogeneous body was even and good, and the texture was smooth.

C) In experiments using barley and wheat, increase the amount of water by 20% and call it about 2 times longer than when cooking with spicy rice, add about 20% more water, boil it for about 10 minutes, and then reduce heating after 10 minutes. After a while, increase the heating again to make the rice sufficiently wet, and then go through the same process as in b) above. Due to the nature of grains, there was a little difference in roughness than in terms of b).

D) c) The degree of dampness at all times due to the steaming of rice is difficult to quantify, so it is confirmed by visual sensory test, and the amount of concentrate is determined by adjusting the concentration of coffee concentrate. The moisture level of the rice was compared by comparing the moisture level of the rice for the measurement notation. However, even the same 40% of the cooked rice was different in the damp state.

Example 2

When making isoform powder

A) when roasting dried curd rice directly with heat; Due to the temperature difference according to the bottom shape of the roasting pot and the difference in the amount distributed by the stirring mixer rotation, it is not roasted evenly and carbonized.Therefore, the color of the soup is muddy and the flavor of coffee is disturbed. . In order to solve this problem, various attempts have been made, including temperature control, but improvements and disadvantages have arisen at the same time.

B) roasting the dried curd rice with indirect heat; In order to solve the problem of a), it was found that the temperature distribution is kept similar. In order to reduce the distribution deviation, the dual pot was somewhat effective but was not a solution. After several studies, the mania was used to raise the temperature of the mania to maintain an even temperature, and then a predetermined amount of dried gouda rice was put there and the heating amount was reduced. The roasting time is usually about 10% longer, but you get roasted rice with very uniform color.

C) In order to grind roasted gourd rice finely, care should be taken to prevent moisture absorption, and it is good to work in a space with a relative humidity of less than 65%, and the temperature at which the roasted grains feel slightly warm is around 40 ℃.

The present invention, such as when drinking hot water poured into the container or put in the original state when eating, the warm side of the warm coffee and cold water is poured cold coffee if you pour cold water selectively drink and drink at the same time of water The amount is added or decreased depending on the preference of the coffee, but it is suitable for the noodles to be immersed.After 1 ~ 3 minutes of pouring water, when the applied release powder is converted into coffee soup, the taste and taste are improved quickly, and the texture is improved. You can easily eat anywhere.

Claims (1)

600 g of selected spicy rice (grains) was washed and soaked in 1800 g of water for 2 hours, and then the grains such as spicy rice were heated with steam at 110 ° C for 40 to 45 minutes. , 60 g ~ 80 g of coffee solution maintained at 90 ° C of 20% ~ 30% of salt concentration of 0.2% ~ 0.5%, sprayed and mixed by heating, and heated to a temperature of 70 ° C. 0.8 mm to 0.9 mm of mania that can withstand 300 to 400 ° C before drying into a 10-minute period of drying Godu rice made of spicy rice and glutinous rice in the process of pulling noodles or rice cake with a noodle-making machine or rice cake machine. Glass grains or sterilized harmless grains of sand) and heated to 350 ℃ to remove moisture, add gourd rice, stir-fry, and turn pale brown to separate mania and gourd rice with a sieve of 1.0 mm ~ 1.1 mm and roasted spicy rice 5 parts, 20 to 25 parts of roasted glutinous rice, 2 parts of roasted soybeans, pulverized, and sifted with 120 mash sieves, and then immediately spread the mold powder containing 20 parts to 25 parts of coffee on noodles or rice cakes. A method of producing a rice noodle, a rice cake with a coffee solution, characterized in that it is cut, put into a container, filled, vacuumed and sealed.