KR100454594B1 - Rice cutlet and process for manufacturing thereof - Google Patents

Abstract

The present invention relates to a cutlet, and more specifically, a rice cutlet using rice that utilizes the characteristics of each material by mixing various subsidiary materials with the rice, without using meat or fish as main ingredients, and a method of manufacturing the same. It is about.

Its composition consists of cooking stages that make the rice crunchy; After the cooling of the rice and the subsidiary material mixing step of mixing the various subsidiary materials and olive oil and sesame oil here; Stirring and rubbing well to mix them evenly; A molding step of molding into various forms in a molding machine; A first rapid freezing step of rapidly freezing molded rice solids; A betting step of betting on the rice bridges hardened by rapid freezing; Bread crumb application step of applying bread crumbs evenly; A frying step of frying in advance to shorten the cooking time and simplify the cooking method; An oil removal and cooling step of removing and cooling oil while passing through the conveyor; A second rapid freezing step for preventing damage to product quality and hygiene; It consists of a packaging step of packaging the frozen products after they have been inspected for appearance and foreign matter.

Description

Rice cutlet and process for manufacturing thereof

The present invention relates to a cutlet, and more specifically, a rice cutlet using rice that utilizes the characteristics of each material by mixing various subsidiary materials with the rice without using meat or fish as main ingredients ( rice cutlet) and a method of manufacturing the same.

Cutlets are meat and fish (circular sliced or ground and shaped) that have been salted and bettered, and then breaded, fried, and fried in frying oil to produce products. Cutlets are limited to meat, fish, and bread flour, which limits the intake of even nutrition. Long-term intakes can lead to loss of nutritional balance, high cholesterol and calories, and heart disease, arteriosclerosis, or obesity. In addition, especially in recent years, it has become a cause of increasing obesity in children.

In addition, conventional cutlets have a problem of being easily decayed and difficult to be stored for a long period of time since meat or fish are used as main ingredients. Recently, hot water, as a first step in Korean Patent Registration No. 10-244350, is used. Steam, pressurized steam, etc. are selected to prepare rice containing 38 to 115 parts by weight of water per 100 parts by weight of rice, and after the rice is refrigerated and / or frozen, 100 parts by weight of rice particles are hardly gelatinized in two steps. It is additionally absorbed to the extent of containing 72 to 130 parts by weight of water per part of rice to make superabsorbent rice, and after cooking and heating the superabsorbent rice with little gelatinization, the rice having excellent taste with a hard surface and a soft inside. It is known how to be and how to use rice, seasoned rice, molded rice, instant dry rice, etc. In order to prepare the superabsorbent rice, using hot water, steam or pressurized steam at high temperature, refrigeration and / or freezing for a long time, the step of absorbing hot water back to the rice in a non-gelatinized step, the final absorption step (Including seasoning and coloring step), the multi-step, such as the refrigeration step for several days, the process is very complicated, it requires a lot of time and high cost, and to prepare alum and seasoning rice (various cooking ingredients Lay on superabsorbent rice and caustic with hot steam, then lower the pressure and mold again into molds, lumps, pots, bibimbap, etc.). Steaming or boiling, there is a problem that there is no cooking process to give a special food flavor.

Therefore, the present invention has been made in order to solve the above problems, the object of the present invention is to use the rice as the main material without using meat or fish as the main material, while mixing the various ingredients in the rice while maintaining the grain shape of the rice The present invention provides a rice cutlet using a rice and a method of manufacturing the same, which are maintained in a variety of forms by maintaining an adhesive material sufficient for solidification so as not to damage the shape of the rice during betting and at the same time, even during long-term storage.

Another object of the present invention is a rice cutlet and a method of manufacturing the same using rice which prevents oil from infiltrating the rice when the finished product is pre-fryed in order to shorten the cooking time and simplify the cooking method. To provide.

The object of the present invention described above is a cooking step, mixing step, stirring step, forming step, first rapid freezing step, betting step, bread powder coating step, frying step, oil removal and cooling step, second rapid freezing step and packaging step It can be achieved by a rice cutlet and a method for manufacturing the same according to the present invention consisting of the configuration of the present invention in detail.

1 is a manufacturing process of the rice cutlet according to the present invention

Figure 1 shows a manufacturing process of the rice cutlet according to the present invention.

As shown in Figure 1, the rice cutlet manufacturing method according to the present invention, the cooking step of washing the rice fine quality of the main material well and then cook the rice slightly by adjusting the water content using a large cooker; A mixing step of mixing various subsidiary materials with olive oil and sesame oil after cooling the various subsidiary materials according to the characteristics of the product; A stirring step of rubbing well so that the starch is mixed evenly by adding a little starch mixed with the rice in the mixing step; A molding step of putting the well-mixed rice in the stirring step into a molding machine and molding into various forms; A first rapid freezing step of rapidly freezing the rice solid formed in the forming step at 30 ° C. or less for 30 minutes so as not to be damaged during betting; A betting step of betting the rice solids hardened by the fast freezing; A breadcrumbs applying step of evenly applying breadcrumbs to the rice solids bettered in the betting step; A frying step of frying two to three minutes in advance in order to shorten the cooking time of the consumers and simplify the cooking method after the breadcrumb application step; An oil removal and cooling step of removing and cooling oil while passing the rice cutlet heated in the frying step through a conveyor; A second rapid freezing step of rapidly freezing the finished rice cutlets to prevent damage to product quality and hygiene; The fast freezing step is a packaging step of packaging the product according to the packaging specifications after the inspection of the appearance and foreign matters rapidly frozen. The molding in the forming step is a general food forming apparatus and method.

According to the present invention, the subsidiary materials used in the subsidiary material mixing step may include vegetable materials such as shiitake mushrooms, cucumbers, cabbages, onions, green peppers, carrots, mushrooms, sauce materials such as tomatoes, bulgogi, curry, seafood, pork or beef dies. There are meat dicing materials such as singh, and all or one or more of them may be selected and used, and in the forming step, they may be formed into various shapes such as round, oval, triangular, square, stick, and the like. It is desirable to apply some heat to the molding machine so as to separate well in this molding machine.

In addition, a betting material used in the betting step is a mixture containing flour, water, egg white, sugar, salt and leek, and the breadcrumb application step maintains the original shape of the cutlet and the weight and shape appropriate to the characteristics of the product. The product has various tastes and forms suitable for the taste of the taster, and the weight of the product is preferably about 60g, but the product can produce up to 30-240g in consideration of the taste of the taster, but is not necessarily limited thereto. Of course.

In addition, according to the present invention, after omission of the subsequent steps including the frying step, after the bread powder coating step is completed from the cooking step can be sold as a finished product through the freezing process. After the packaging is completed in the packaging step, it is desirable to store the product at a freezing warehouse below 18 ° C. in order to maintain the taste and freshness of the product and maximize the shelf life, and to maintain the taste and freshness of the product even during distribution. It is preferable to distribute | circulate in the frozen state below 18 degreeC.

Furthermore, the rice cutlet according to the present invention is to reduce the water content during cooking to maintain the grain shape of the rice to enhance the strength of the rice and to maintain the stickiness by mixing the rice and various ingredients to add a little starch when rubbing In order to prevent the damage of the solids of the rice solids during betting, when the rice is molded in the molding machine, it passes through the quick freezer to prevent the deterioration of the original form, nutrients and quality, and to maintain the shape. During the betting process, the circular shape of the rice solids was suppressed from being damaged, and the conventional cutlets were generally fried in cooking oil at 175 ° C. for about 4 to 5 minutes. Since it can be warmed up, cooking can be done in the form of a stove or steamed dish, which shortens the cooking time and cooks. There is an effect that a simplified method.

In the present invention, considering the case where the frying oil penetrates the rice solids in the frying step to damage the intrinsic flavor of the rice in the mixing of the subsidiary materials, slightly put the olive oil to improve the flavor of the rice and prevent oil penetration due to the difference in viscosity and fried The time was set so that only bread | crumbs and the betting material were fried, and the frying oil penetrated into rice to the minimum.

Table 1 shows the composition components and the composition ratio of the rice cutlet according to the present invention.

TABLE 1

Composition and Ratio of Rice Cutlets Classification Subdivision Ratio (% by weight) rice rice 48-52 Meat Dicing Materials Beef Dicing or Pork Dicing 9 to 11 Vegetable Ingredients One or more of onion, bell pepper, carrot, mushroom, cucumber, shiitake mushroom and cabbage 9 to 11 Source material One, two or more of tomatoes, bulgogi, curry, and seafood 6.5 to 7.5 olive oil olive oil 1.8 to 2.2 Sesame oil Sesame oil 0.9 to 1.1 Starch Starch 0.9 to 1.1 BETTERING MATERIAL Mixture containing flour, water, egg whites, sugar, salt and pepper 11-13 Bread powder Bread powder 6.5 to 7.5

Hereinafter, the present invention will be described in detail with reference to Examples.

<Example 1>

Rice cutlets were prepared by the following steps, with the composition components and composition ratios (wt%) shown in Table 1 above.

First, wash the fine rice grains well, then cook the rice slightly by adjusting the moisture content using a large cooker, and after cooling, meat dicing materials such as beef dicing or pork dicing, onion, bell pepper, Starch together with olive oil and sesame oil, and other ingredients such as carrots, mushrooms, shiitake mushrooms, cucumbers and cabbages of one or more vegetable ingredients, tomatoes, bulgogi, curry and seafood The mixture was stirred well to mix evenly, and then put into a molding machine and molded. At this time, a little heat was applied to the molding machine so that the molded rice was well separated from the molding machine. Then, the frozen rice solid is rapidly frozen below minus 30 ℃ so as not to be damaged during betting, and the betting material is made of a mixture of wheat flour, water, egg white, sugar, salt, and pepper in the hardened rice solid. After the betting treatment, bread powder was evenly applied to the bettered rice solids, and after being inspected for appearance and foreign matters, they were packaged and stored in a freezing warehouse below 18 ° C.

<Example 2>

After passing from the cooking process to the bread crumb applying process in the same process as described in Example 1, in order to shorten the cooking time and simplify the cooking method when cooking, the fried rice cutlet is passed through the conveyor while being oiled. Was removed and cooled. Then, the finished rice cutlet is rapidly frozen for 30 minutes at -30 ° C to prevent damage to product quality and hygiene.Then, the frozen frozen product is tested for appearance and foreign matter. Stored in the warehouse.

Since the cutlet of the present invention is manufactured using rice as a main ingredient, it is in line with the surplus-produced rural rice consumption policy and contributes to increasing farm household income.

In addition, the present invention can increase the consumption of rice by using school meals, convenience stores and fast food specialty shops for teenagers who are familiar with Western-style convenience food through mass production, and can be used as a simple breakfast substitute and snack for office workers. have.

In addition, the present invention is capable of expressing a variety of tastes by mixing a variety of subsidiary ingredients in the main rice, and prevents the penetration of frying oil during frying, so it is excellent in terms of merchandise, quality and taste, and eating habits focused on Western-style convenience of adolescents. In addition, in the manufacturing step, the pre-bettling step and the rice and the cooled rice cutlet formed by cooling after the oil removal and cooling step are cooled at -30 ° C for 30 minutes. The first rapid freezing and the second quick freezing step are performed, and the product is not damaged by freezing and various germs are killed.

Claims (4)

A cooking step of making the crunchy rice by adjusting the moisture content; A mixing step of mixing the cooked rice and the cooked rice according to the characteristics of the product with meat ingredients, vegetable ingredients, sauce ingredients, and the like with olive oil and sesame oil; Stirring the well to add evenly mixed starch to the rice mixed with the subsidiary material; Putting the well-blotted rice in the molding machine and forming a variety of shapes such as round, oval, square or stick type; A first rapid freezing step of rapidly freezing the rice solid formed in the above for 30 minutes at -30 ° C. or less so as not to be damaged during betting; A betting step of betting the rice solids hardened by the fast freezing with a betting material; A breadcrumbs applying step of evenly applying breadcrumbs to the rice solids bettered in the betting step; Rice cutlet manufacturing method characterized in that it comprises a packaging step of inspecting the appearance and foreign matter of the rice cutlet formed in the step. 2. The method of claim 1, further comprising: a frying step of frying the rice cutlets coated with the breadcrumbs for 2-3 minutes between the breadcrumb application step and the packaging step; An oil removal and cooling step of removing and cooling oil while frying the hot rice cutlet through a conveyor; And a second rapid freezing step of rapidly freezing the rice cutlet formed at 30 ° C. for 30 minutes. Rice 48-52%, Meat Dicing 9-9%, Vegetable Ingredients 9-11%, Sauce 6.5-7.5%, Olive Oil 1.8-2.2%, Sesame Oil 0.9-1.1%, Starch 0.9- Rice cutlet, characterized in that the composition is composed of 1.1% by weight, betting material 11-13% by weight and bread powder 6.5-7.5% by weight. The method of claim 3, wherein the meat dicing material is beef dicing or pork dicing, the vegetable material is one or two or more selected from onions, green peppers, carrots, mushrooms, shiitake mushrooms, cucumbers and cabbage, The sauce material is selected from one, two or more from tomatoes, bulgogi, curry and seafood, and the betting material is a mixture of flour, water, egg white, sugar, salt and pepper.