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

Rice cutlet and process for manufacturing thereof Download PDF

Info

Publication number
KR100454594B1
KR100454594B1 KR10-2002-0042817A KR20020042817A KR100454594B1 KR 100454594 B1 KR100454594 B1 KR 100454594B1 KR 20020042817 A KR20020042817 A KR 20020042817A KR 100454594 B1 KR100454594 B1 KR 100454594B1
Authority
KR
South Korea
Prior art keywords
rice
betting
cutlet
oil
freezing
Prior art date
Application number
KR10-2002-0042817A
Other languages
Korean (ko)
Other versions
KR20020068992A (en
Inventor
배흥규
송병진
Original Assignee
배흥규
송병진
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 배흥규, 송병진 filed Critical 배흥규
Priority to KR10-2002-0042817A priority Critical patent/KR100454594B1/en
Publication of KR20020068992A publication Critical patent/KR20020068992A/en
Application granted granted Critical
Publication of KR100454594B1 publication Critical patent/KR100454594B1/en

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11General methods of cooking foods, e.g. by roasting or frying using oil
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/117Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/126Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10Coating with edible coatings, e.g. with oils or fats
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • A23P2020/251Tempura batter; Leavened or other aerate batter or coating

Abstract

본 발명은 커틀릿에 관한 것으로서, 보다 상세하게는 주재료로서 육류나 생선을 사용하지 않고 밥을 사용하되, 상기 밥에 여러 가지 부재료를 혼합하여 각 재료의 특성을 살린 밥을 이용한 라이스 커틀릿 및 그 제조방법에 관한 것이다.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.
그 구성은 밥을 꼬득꼬득하게 짓는 취반단계와; 밥을 식힌 후 여기에 여러 가지 부재료와 올리브유 및 참기름을 넣고 혼합하는 부재료 혼합단계와; 이를 골고루 섞이도록 잘 비비는 교반단계와; 성형기에서 다양한 형태로 성형하는 성형단계와; 성형된 밥 고형물을 급속동결시키는 제1급속동결단계와; 급속동결에 따라 딱딱해진 밥 교형물에 베터링하는 베터링단계와; 빵가루를 골고루 도포하는 빵가루 도포단계와; 조리시간 단축과 조리방법 단순화를 위해 미리 튀기는 튀김단계와; 콘베이어를 통과시키면서 기름을 제거하고 냉각시키는 기름제거 및 냉각단계와; 제품품질의 손상방지 및 위생을 위한 제2급속동결단계와; 급속동결된 제품을 외형 및 이물질 검사를 마친 후 포장하는 포장단계로 이루어져 있다.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

라이스 커틀릿 및 그 제조방법{Rice cutlet and process for manufacturing thereof}Rice cutlet and process for manufacturing thereof
본 발명은 커틀릿(cutlet)에 관한 것으로서, 보다 상세하게는 주재료로서 육류나 생선을 사용하지 않고 밥을 사용하되, 상기 밥에 여러 가지 부재료를 혼합하여 각 재료의 특성을 살린 밥을 이용한 라이스 커틀릿(rice cutlet) 및 그 제조방법에 관한 것이다.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.
커틀릿이라 함은 육류 또는 생선(원형의 슬라이스된 형태이거나 또는 갈아서 성형한 형태)에 염지 및 베터링 단계를 거친 후 빵가루 등을 묻혀 튀김기름에 넣어 튀겨 제품화 한 것으로서, 상기와 같이 육류나 생선을 이용한 커틀릿은 사용되는 재료가 육류나 생선 및 빵가루 등으로 한정되어 있어 고른 영양의 섭취에 한계가 있어 장기간 섭취하게 되면 영양균형을 상실하게 됨은 물론 콜레스테롤과 열량이높아 심장병이나 동맥경화증 또는 비만을 초래하게 될 뿐만 아니라, 특히 근래에 와서는 어린이 비만의 증가원인이 되고 있는 실정이다.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.
뿐만 아니라 종래의 커틀릿은 육류나 생선을 주재료로 하기 때문에 부패되기 쉬워 장기간 보존이 어렵다는 문제점이 있다.근래에는 쌀을 이용하는 식품에 관한 것으로 국내특허등록번호 10-244350에서와 같이 제1단계로 온수, 증기, 가압증기 등을 선택하여 100중량부의 쌀당 38 ∼ 115중량부의 물을 함유하는 쌀을 제조하고 이 쌀을 냉장 및/또는 냉동시킨 후에 2단계로 쌀입자가 거의 젤라틴화 되지 않은 상태로 100중량부의 쌀당 72 ∼ 130중량부의 물을 함유하는 정도로 추가로 흡수시켜 고흡수성 쌀을 만들고, 상기 젤라틴화가 거의 없는 고흡수성 쌀을 조리되고 가열된 후에는 경질의 표면과 연질의 내부를 가지는 맛이 우수한 쌀밥이 될 수 있는 방법 및 그 쌀을 이용한 쌀밥, 조미된 쌀밥, 성형가공된 쌀밥, 즉석 건조 쌀 등에 관한 것이 알려져 있다.그러나 상기의 고흡수성 쌀을 제조하기 위하여는 고온의 온수, 증기 또는 가압증기를 사용하는 단계, 장시간 냉장 및/또는 냉동시키는 단계, 젤라틴화 되지 않는 단계로 다시 쌀에 온수를 흡수시키는 단계, 최종흡수단계(조미되고 착색되는 단계 포함), 수일간의 냉장단계 등으로 다단계이면서 그 과정이 매우 복잡하여 많은 시간의 낭비와 고비용이 필요하다는 문제점이 있고, 백반 및 양념밥을 제조하는 단계(각종 조리성분을 고흡수성 쌀 위에 놓고 고온의 증기로 가성형한 후에 압력을 낮추고 다시 주형에서 덩어리로 성형, 포트에서 끓이는 잡탕, 비빔밥을 만드는 것등 포함)는 고흡수성 쌀에 단순히 부가재료를 첨가하여 고온의 증기로 찌거나 끓이는 것이므로 특수한 음식 맛을 내기 위한 조리과정이 없다는 문제점이 있다.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.
따라서 본 발명은 상기와 같은 문제점을 해결하기 위하여 안출된 것으로서, 본 발명의 목적은 주재료로 육류나 생선을 사용하지 않고 밥을 주재료로 사용하되 밥의 낱알형태를 유지하면서 밥에 각종 부재료를 혼합하여 비비고 고형화에 충분한 점착성 물질을 유지시켜 여러 가지 형태로 성형함으로서 베터링시 밥의 형태가 손상되지 않게 하는 동시에 장기간 보관 시에도 부패되지 않는 밥을 이용한 라이스 커틀릿 및 그의 제조방법을 제공하는데 있다.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.
본 발명의 다른 목적은 조리시간의 단축과 조리방법의 단순화를 위해 완성된 제품을 미리 튀길 때 밥에 기름이 침투하여 밥 고유의 풍미를 손상시키는 것을 방지한 밥을 이용한 라이스 커틀릿 및 그의 제조방법을 제공하는데 있다.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.
상술한 본 발명의 목적은 취반단계, 혼합단계, 교반단계, 성형단계, 제1급속동결단계, 베터링단계, 빵가루 도포단계, 튀김단계, 기름제거 및 냉각단계, 제2급속동결단계 및 포장단계로 이루어진 본 발명에 따른 라이스 커틀릿 및 그 제조방법에 의하여 달성될 수 있는 바, 이하 본 발명의 구성을 상세히 설명한다.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.
도 1은 본 발명에 따른 라이스 커틀릿의 제조공정도1 is a manufacturing process of the rice cutlet according to the present invention
도 1은 본 발명에 따른 라이스 커틀릿의 제조 공정도를 나타낸 것이다.Figure 1 shows a manufacturing process of the rice cutlet according to the present invention.
도 1에 도시한 바와 같이, 본 발명에 따른 라이스 커틀릿 제조방법은, 주재료인 양질의 미곡을 잘 세척한 후 대형 취반기를 이용해 수분함량을 조절하여 밥을 약간 꼬득꼬득하게 짓는 취반단계와; 제품의 특성에 맞게 여러 가지 부재료를 밥이 식은 후 올리브유 및 참기름과 함께 혼합하는 혼합단계와; 상기 혼합단계에서 밥과 함께 혼합된 상기 부재료에 약간의 전분을 첨가하여 골고루 섞이도록 잘 비비는 교반단계와; 상기 교반단계에서 잘 비벼진 밥을 성형기에 넣고 다양한 형태로 성형하는 성형단계와; 상기 성형단계에서 성형된 밥 고형물을 베터링 시 손상되지 않도록 영하 30℃이하에서 30분간 급속동결시키는 제1급속동결단계와; 상기 급속동결에 따라 딱딱해진 밥 고형물에 베터링하는 베터링단계와; 상기 베터링단계에서 베터링된 밥 고형물에 빵가루를 골고루 도포하는 빵가루 도포단계와; 상기 빵가루 도포단계를 거친 후 소비자들의 조리시간 단축과 조리방법의 단순화를 위해 미리 2∼3분 튀기는 튀김단계와; 상기 튀김단계에서 뜨거워진 라이스 커틀릿을 콘베이어를 통과시키면서 기름을 제거하고 냉각시키는 기름제거 및 냉각단계와; 완성된 라이스 커틀릿을 제품품질의 손상방지 및 위생을 위해 다시 급속동결시키는 제2급속동결단계와; 상기 급속동결단계에서 급속동결된 제품을 외형 및 이물질 검사를 마친 후 포장사양에 따라 포장을 하는 포장단계로 구성되어 있다.상기의 성형단계에서의 성형은 일반적인 음식물 성형장치 및 방법에 의한다.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.
본 발명에 의하면, 상기 부재료 혼합단계에서 사용되는 부재료에는 표고버섯, 오이, 양배추, 양파, 피망, 당근, 양송이 등의 야채재료, 토마토, 불고기, 카레, 해산물 등의 소스재료, 돼지고기 또는 소고기 다이싱 등의 육류 다이싱재료가 있으며, 이들은 각각 전부 또는 하나 이상이 선택되어 사용될 수 있고, 상기 성형단계에서는 원형, 타원형, 삼각형, 사각형, 스틱형태 등 다양한 형태로 성형될 수 있으며, 이때 성형된 밥이 성형기에서 잘 분리되도록 성형기에 약간의 열을 가하는 것이 바람직하다.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.
또한 베터링단계에서 사용되는 베터링 재료에는 밀가루, 물, 난백, 설탕, 소금 및 호추를 포함하는 혼합물이 사용되며, 상기 빵가루 도포단계를 거치면 커틀릿의 원형을 유지하고 제품의 특성에 알맞은 중량 및 모양, 시식자의 취향에 알맞은 다양한 맛과 형태를 갖는 제품이 생산되게 되는데, 제품의 중량은 60g정도가 바람직 하지만 시식자의 취향을 고려하여 30∼240g까지의 제품을 생산할 수 있으나 이에 반드시 한정되는 것이 아님은 물론이다.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.
또한 본 발명에 의하면, 상기 튀김단계를 포함한 그 이후의 단계를 생략한 채, 상기 취반단계에서부터 빵가루 도포단계가 완료된 후 냉동과정을 거쳐 완제품으로 판매할 수 있음은 물론이다. 그리고 상기 포장단계에서 포장이 완료된 후 제품의 맛과 신선도를 유지시키고 유통기한을 최대화하기 위하여 영하 18℃이하의 냉동창고에 보관하는 것이 바람직하며, 유통과정에서도 제품의 맛과 신선도를 유지시키기 위하여 영하 18℃이하의 냉동상태로 유통시키는 것이 바람직하다.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.
더욱이 본 발명에 따른 라이스 커틀릿은 밥의 낱알형태를 유지시키기 위해 취반 시 수분의 함량을 줄여 밥의 강도를 강화시키고 점착성을 유지시키기 위하여 밥과 여러 가지 부재료를 혼합하여 비빌 때 약간의 전분을 첨가하여 점착성을 강화시켰으며, 베터링 시 밥 고형물의 원형이 손상되는 것을 방지하기 위해 성형기에서 밥이 성형되면 급속동결기를 통과시켜 원형 및 영양분과 품질의 저하를 방지하고 형태를 유지하도록 하여 그후의 단계인 베터링 과정에서 밥 고형분의 원형이 손상되는 것을 억제하였으며, 기존의 커틀릿은 일반적으로 175℃의 식용유에서 4∼5분 정도 튀기는데 비해 본 발명에서는 제조과정에서 미리 2∼3분 정도 튀김으로서 시식 시 데우기만 하여도 되므로 렌지 및 찜 형태로도 조리가 가능하게 되어 조리시간이 단축되고 조리방법이 단순화되는 효과가 있다.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.
본 발명에서는 튀김단계에서 튀김기름이 밥 고형물에 침투하여 밥 고유의 풍미를 손상시키는 경우를 고려하여 부재료들의 혼합 시 올리브유를 약간 넣어 밥의 풍미를 향상시키고 점도차에 의한 기름의 침투도 방지하고 튀김시간이 빵가루와 베터링 재료만 튀겨질 정도의 시간으로 설정하여 튀김기름이 밥에 침투하는 것을 최소한으로 억제하였다.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.
하기 표 1은 본 발명에 따른 라이스 커틀릿의 조성성분과 조성비율을 나타낸 것이다.Table 1 shows the composition components and the composition ratio of the rice cutlet according to the present invention.
<표 1>TABLE 1
라이스 커틀릿의 조성성분 및 조성비율Composition and Ratio of Rice Cutlets
대 구 분Classification 소 구 분Subdivision 비율(중량%)Ratio (% by weight)
rice rice 48∼5248-52
육류다이싱재료Meat Dicing Materials 소고기다이싱 또는 돼지고기다이싱Beef Dicing or Pork Dicing 9∼119 to 11
야채재료Vegetable Ingredients 양파, 피망, 당근, 양송이, 오이, 표고버섯, 양배추 중 1종 또는 2종이상One or more of onion, bell pepper, carrot, mushroom, cucumber, shiitake mushroom and cabbage 9∼119 to 11
소스재료Source material 토마토, 불고기, 카레, 해산물 중 1종 또는 2종이상One, two or more of tomatoes, bulgogi, curry, and seafood 6.5∼7.56.5 to 7.5
올리브유olive oil 올리브유olive oil 1.8∼2.21.8 to 2.2
참 기 름Sesame oil 참 기 름Sesame oil 0.9∼1.10.9 to 1.1
전 분Starch 전 분Starch 0.9∼1.10.9 to 1.1
베터링재료BETTERING MATERIAL 밀가루, 물, 난백, 설탕, 소금, 후추를 포함하는 혼합물Mixture containing flour, water, egg whites, sugar, salt and pepper 11∼1311-13
빵 가 루Bread powder 빵 가 루Bread powder 6.5∼7.56.5 to 7.5
이하 본 발명을 실시예에 의하여 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail with reference to Examples.
<실시예 1><Example 1>
상기 표 1에 표시된 조성성분과 조성비율(중량%)로, 하기와 같은 단계를 거쳐 라이스 커틀릿을 제조하였다.Rice cutlets were prepared by the following steps, with the composition components and composition ratios (wt%) shown in Table 1 above.
먼저 양질의 미곡을 잘 세척한 후 대형 취반기를 이용하여 수분의 함량을 조절하여 약간 꼬득꼬득하게 밥을 짓고, 이것을 식힌 후, 소고기다이싱이나 돼지고기다이싱 등의 육류다이싱재료, 양파, 피망, 당근, 양송이, 표고버섯, 오이 및 양배추로부터 1종 또는 2종 이상 선택되는 야채재료, 토마토, 불고기, 카레 및 해산물로부터 1종 또는 2종 이상 선택되는 소스재료 등의 부재료와 올리브유 및 참기름과 함께 전분을 혼합하여 골고루 섞이도록 잘 교반한 다음, 이를 성형기에 넣고 성형하였다. 이때 성형된 밥이 성형기로부터 잘 분리되도록 성형기에 약간의 열을 가하였다. 그 다음 성형된 밥 고형물을 베터링 시 손상되지 않도록 영하 30℃이하에서 급속동결시키고, 급속동결에 따라 딱딱해진 밥 고형물에 밀가루, 물, 난백, 설탕, 소금, 후추의 혼합물로 이루어진 베터링 재료로 베터링 처리한 다음, 베터링된 밥 고형물에 빵가루를 골고루 도포한 후 외형 및 이물질 검사를 마친 후 포장하여 영하 18℃이하의 냉동창고에 보관하였다.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.
<실시예 2><Example 2>
실시예 1에 기재된 공정과 동일한 공정으로 취반 공정에서부터 빵가루 도포공정까지 거친 후, 취식할 때에 조리시간 단축과 조리방법의 단순화를 위해 미리 2∼3분간 튀긴 다음 뜨거워진 라이스 커틀릿을 콘베이어를 통과시키면서 기름을 제거하고 냉각시켰다. 그 다음 완성된 라이스 커틀릿을 제품품질의 손상방지와 위생을 위해 다시 영하 30℃에서 30분간 급속동결시킨 다음, 급속동결된 제품을 외형 및 이물질 검사를 마친 후 포장을 완료하고 영하 18℃이하의 냉동창고에 보관하였다.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.
본 발명의 커틀릿은 밥을 주재료로 하여 제조하므로 잉여 생산되는 농촌의 쌀 소비정책과 부응하게되며 농가소득증대에 기여하게 되는 효과가 있다.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.
또한 본 발명은 대량 생산을 통해 서구식 편의식에 익숙한 청소년들에게 학교급식과 편의점 및 패스트푸드전문점을 활용하여 밥의 소비를 늘릴 수 있고 직장인들의 간편한 아침 대용식 및 간식 등으로 이용될 수 있다는 효과가 있다.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.
뿐만 아니라, 본 발명은 주재료인 쌀밥에 다양한 부재료의 혼합으로 다양한 맛의 표현이 가능하며 튀김 시에 튀김기름이 침투되는 것이 방지되므로 상품성, 품질 및 맛도 뛰어나고 청소년들의 서구식 편의식에 편중된 식생활을 개선하여 각종 질병 등을 예방할 수 있는 효과가 있다.또한 제조단계에서는 베터링 전 단계 및 기름제거와 냉각단계 이후에 성형된 고형물의 밥 및 냉각되어 완성된 라이스커틀릿을 영하 30℃에서 30분간 냉각시키는 제1급속동결 및 제2급속동결 단계를 거치므로서 동결에 의하여 제품이 손상되지 않데 되는 동시에 각종 균들이 사멸되게 되는 등의 효과가 있는 것이다.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)

  1. 수분함량을 조절하여 꼬득꼬득한 밥을 짓는 취반단계와; 상기에서 취반되어 식힌 밥에 제품의 특성에 맞게 육류라이싱재료, 야채재료, 소스재료 등 부재료와 올리브유 및 참기름과 함께 혼합하는 혼합단계와; 상기 부재료가 혼합된 밥에 전분을 첨가하여 골고루 섞이도록 잘 비비는 교반단계와; 상기에서 잘 비벼진 밥을 성형기에 넣고 원형, 타원형, 사각형 또는 스틱형 등 다양한 형태로 성형하는 성형단계와; 상기에서 성형된 밥 고형물을 베터링 시 손상되지 않도록 영하 30℃이하에서 30분간 급속냉동시키는 제1급속동결단계와; 상기 급속동결에 따라 딱딱해진 밥 고형물을 베터링재료로 베터링하는 베터링단계와; 상기 베터링단계에서 베터링된 밥고형물에 빵가루를 골고루 도포하는 빵가루 도포단계와; 상기 단계에서 형성된 라이스커틀릿의 외형 및 이물질을 검사한 후 포장하는 포장단계를 포함하는 것을 특징으로 하는 라이스 커틀릿 제조방법.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. 제 1 항에 있어서, 상기 빵가루 도포단계와 포장단계 사이에 상기의 빵가루가 도포된 라이스 커틀릿을 2∼3분간 튀기는 튀김단계와; 상기에서 튀김되어 뜨거운 라이스 커틀릿을 콘베이어를 통과시키면서 기름을 제거하고 냉각시키는 기름제거 및 냉각단계와; 상기에서 형성된 라이스 커틀릿을 영하 30℃에서 30분간 급속동결시키는 제2급속동결단계를 포함하는 것을 특징으로 하는 라이스 커틀릿 제조방법.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.
  3. 밥 48∼52중량%, 육류다이싱재료 9∼11중량%, 야채재료 9∼11중량%, 소스재료 6.5∼7.5중량%, 올리브유 1.8∼2.2중량%, 참기름 0.9∼1.1중량%, 전분 0.9∼1.1중량%, 베터링재료 11∼13중량% 및 빵가루 6.5∼7.5중량%로 조성됨을 특징으로 하는 라이스 커틀릿.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.
  4. 제 3 항에 있어서, 상기 육류다이싱 재료는 소고기다이싱 또는 돼지고기다이싱이고, 상기 야채재료는 양파, 피망, 당근, 양송이, 표고버섯, 오이 및 양배추로부터 1종 또는 2종 이상 선택되고, 상기 소스재료는 토마토, 불고기, 카레 및 해산물로부터 1종 또는 2종 이상 선택되고, 베터링 재료는 밀가루, 물, 난백, 설탕, 소금 및 후추를 포함하는 혼합물임을 특징으로 하는 라이스 커틀릿.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.
KR10-2002-0042817A 2002-07-22 2002-07-22 Rice cutlet and process for manufacturing thereof KR100454594B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR10-2002-0042817A KR100454594B1 (en) 2002-07-22 2002-07-22 Rice cutlet and process for manufacturing thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR10-2002-0042817A KR100454594B1 (en) 2002-07-22 2002-07-22 Rice cutlet and process for manufacturing thereof

Publications (2)

Publication Number Publication Date
KR20020068992A KR20020068992A (en) 2002-08-28
KR100454594B1 true KR100454594B1 (en) 2004-11-03

Family

ID=27727395

Family Applications (1)

Application Number Title Priority Date Filing Date
KR10-2002-0042817A KR100454594B1 (en) 2002-07-22 2002-07-22 Rice cutlet and process for manufacturing thereof

Country Status (1)

Country Link
KR (1) KR100454594B1 (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101380715B1 (en) * 2013-09-30 2014-04-10 이남규 Processed food, apparatus for manufacturing processed food and method for manufacturing processed food
KR101434755B1 (en) 2012-12-07 2014-08-29 (주)에프아이파트너스 Method to manufacture fried and frozen foods and device thereof
KR101538665B1 (en) * 2014-09-23 2015-07-23 (주)시아스 Rice cutlet and manufacturing method for the rice cutlet using quickly freeze rice
KR20190045572A (en) 2017-10-24 2019-05-03 한현수 Manufacturing method of fried food

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4019261B2 (en) 2002-09-10 2007-12-12 ソニー株式会社 Content providing system, content providing method, information processing apparatus, and information processing method
KR100772437B1 (en) * 2006-11-08 2007-11-01 허균 Boiled rice with assorted mixtures of manufacturing method
KR101645225B1 (en) * 2014-07-10 2016-08-03 주식회사 효경식품 Dropwort rice cutlet
RU2576173C1 (en) * 2014-12-10 2016-02-27 Олег Иванович Квасенков Method for producing canned foods "chops po-khlynovsky"
RU2577063C1 (en) * 2014-12-10 2016-03-10 Олег Иванович Квасенков Method for production of preserved "home-made cutlets with cabbages and red main sauce"
RU2576191C1 (en) * 2015-01-13 2016-02-27 Олег Иванович Квасенков Method for producing canned "special meatballs with cabbage and red sauce with onions and cucumbers"
RU2564141C1 (en) * 2015-01-13 2015-09-27 Олег Иванович Квасенков Method for production of preserves "round rissoles with cabbages and sour cream sauce and onions"

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5561771A (en) * 1978-10-28 1980-05-09 Hideaki Saijo Cooked rice convenient for carrying
JPH01196281A (en) * 1988-01-29 1989-08-08 Migiwa:Kk Processing material for food
KR920000244A (en) * 1990-06-12 1992-01-29 슈아이 썬 Fried foods and manufacturing method thereof
WO1994000016A1 (en) * 1992-06-23 1994-01-06 Wirth Urs V Biochemical deactivation of rna viruses
KR950005204A (en) * 1993-08-10 1995-03-20 안기영 How to prepare rice ball fried chicken
KR100244350B1 (en) * 1992-02-19 2000-03-02 유끼오 이시다 Highly water absorbing rice, method of manufacturing same and utilization thereof
KR20010069905A (en) * 2001-05-17 2001-07-25 곽용호 A food stored inside rice
KR20030079528A (en) * 2002-04-04 2003-10-10 최용문 Method of made of rice-pork cutlet

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5561771A (en) * 1978-10-28 1980-05-09 Hideaki Saijo Cooked rice convenient for carrying
JPH01196281A (en) * 1988-01-29 1989-08-08 Migiwa:Kk Processing material for food
KR920000244A (en) * 1990-06-12 1992-01-29 슈아이 썬 Fried foods and manufacturing method thereof
KR100244350B1 (en) * 1992-02-19 2000-03-02 유끼오 이시다 Highly water absorbing rice, method of manufacturing same and utilization thereof
WO1994000016A1 (en) * 1992-06-23 1994-01-06 Wirth Urs V Biochemical deactivation of rna viruses
KR950005204A (en) * 1993-08-10 1995-03-20 안기영 How to prepare rice ball fried chicken
KR20010069905A (en) * 2001-05-17 2001-07-25 곽용호 A food stored inside rice
KR20030079528A (en) * 2002-04-04 2003-10-10 최용문 Method of made of rice-pork cutlet

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101434755B1 (en) 2012-12-07 2014-08-29 (주)에프아이파트너스 Method to manufacture fried and frozen foods and device thereof
KR101380715B1 (en) * 2013-09-30 2014-04-10 이남규 Processed food, apparatus for manufacturing processed food and method for manufacturing processed food
KR101538665B1 (en) * 2014-09-23 2015-07-23 (주)시아스 Rice cutlet and manufacturing method for the rice cutlet using quickly freeze rice
KR20190045572A (en) 2017-10-24 2019-05-03 한현수 Manufacturing method of fried food

Also Published As

Publication number Publication date
KR20020068992A (en) 2002-08-28

Similar Documents

Publication Publication Date Title
RU2300275C1 (en) Method for manufacturing canned food &#34;fish roasted with cabbage in tomato sauce&#34;
RU2300262C1 (en) Method for manufacturing canned food &#34;domaschnie cutlets with cabbage and sour cream sauce with tomato&#34;
RU2361457C1 (en) &#34;partridge rissoles and white sauce with vegetables&#34; preserves preparation method
RU2362463C1 (en) Method of production of canned product &#34;home-made cutlets with red sauce, onions and cucumbers&#34;
RU2359480C1 (en) Production method of preserves &#34;home-made&#34; cutlets with red sauce, onion and pickled gherkins&#34;
RU2349123C1 (en) Method of production tinned food &#34;special collops in red main sauce&#34;
RU2360523C1 (en) Method for producing &#34;home-made cutlets in red main sauce&#34; preserves
RU2378946C2 (en) Preparation method of preserves &#34;black grouse chopped cutlets with garnish and white sauce with vegetables&#34;
RU2363308C1 (en) Production method of preserved product &#34;home-made cutlets in onion sauce&#34;
RU2362394C1 (en) &#34;chicken chopped cutlets and white sauce with vegetables&#34; preserves preparation method
RU2280386C1 (en) Canned goods
RU2380987C1 (en) Production method of instant preserved product &#34;pea soup with smoked meat&#34;
US20060099316A1 (en) Gelled foods
RU2353117C1 (en) Production method of preserves &#34;moscow cutlets in sour cream and tomato sauce&#34;
RU2302144C1 (en) Method for manufacturing canned food &#34;moskovskie cutlets with cabbage and basic red sauce&#34;
RU2352170C1 (en) Method of production canned food &#34;home-made cutlets in sour cream sauce&#34;
RU2300255C1 (en) Method for manufacturing canned food &#34;specific bitochki with cabbage and onion sauce with mustard&#34;
RU2292821C1 (en) Method for production of canned goods from fish and vegetables
RU2300938C1 (en) Method for production of canned goods from meat and vegetables
RU2360561C1 (en) Production method for tinned food &#34;collops in red main sauce&#34;
RU2362392C1 (en) &#34;hazel grouse chopped cutlets and white sauce with vegetables&#34; preserves preparation method
RU2363343C1 (en) Production method of canned food &#34;moscow cutlets in red main sauce&#34;
RU2360483C1 (en) &#34;quail chopped cutlets and white sauce with vegetables&#34; preserves preparation method
RU2302177C1 (en) Method for production of canned goods from meat and vegetables
RU2299616C1 (en) Method for production of canned goods from meat and vegetables

Legal Events

Date Code Title Description
A201 Request for examination
G15R Request for early opening
E902 Notification of reason for refusal
E701 Decision to grant or registration of patent right
GRNT Written decision to grant
FPAY Annual fee payment

Payment date: 20100928

Year of fee payment: 7

LAPS Lapse due to unpaid annual fee