KR100532033B1 - Rice cereal, glutinous rice and preparing method thereof - Google Patents
Rice cereal, glutinous rice and preparing method thereof Download PDFInfo
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- KR100532033B1 KR100532033B1 KR10-2004-0016220A KR20040016220A KR100532033B1 KR 100532033 B1 KR100532033 B1 KR 100532033B1 KR 20040016220 A KR20040016220 A KR 20040016220A KR 100532033 B1 KR100532033 B1 KR 100532033B1
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- 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
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- 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
- A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
Abstract
본 발명은 쌀 씨리얼과 쌀 강정 및 그 제조 방법에 관한 것으로, 보다 상세하게는 쌀을 이용하여 부원료와의 혼합이 용이하여 다양한 맛, 크기, 색채를 갖는 쌀 씨리얼을 만들 수 있을 뿐만 아니라 그 쌀 씨리얼을 강정용 씨드로 하여 쌀 강정을 만들 수 있는 쌀 씨리얼과 쌀 강정 및 그 제조 방법에 관한 것이다.The present invention relates to a rice cereal and rice jeongjeong and its manufacturing method, and more specifically, it is easy to mix with the subsidiary materials using rice to make a rice cereal having various tastes, sizes and colors as well as the rice cereal The present invention relates to a rice cereal, a rice gangjeong, and a method of manufacturing the same, which can be used as a jungjeong seed.
본 발명에 따른 쌀 씨리얼의 제조 방법은, 쌀을 12시간 정도 물에 침지시켜 불리는 불림공정과, 물기를 뺀 쌀을 마쇄하여 쌀가루를 만드는 마쇄공정과, 쌀가루에 부원료와 소금을 넣고 혼합하는 첨가공정과, 쌀 1Kg을 기준으로 물 200ml를 쌀가루에 혼합하여 반죽하는 반죽공정과, 반죽을 스팀으로 훈증하여 찌는 증자공정과, 훈증된 쌀반죽을 찧어 떡으로 만드는 펀칭공정과, 떡을 2mm 내지 3mm 두께로 늘려 건조시키는 건조공정과, 건조된 떡을 분쇄하여 입도 2mm 내지 5mm의 알갱이를 선별하는 분쇄 및 선별공정과, 선별된 알갱이를 밀봉하여 저온의 그늘에 일정 기간 이상 보관하는 보관공정과, 알갱이를 튀기는 튀김공정을 포함하는 것을 특징으로 한다.The manufacturing method of the rice cereal according to the present invention is a soaking process called by immersing the rice in water for about 12 hours, a grinding process of grinding rice drained rice to make rice flour, and an addition process of mixing the raw materials and salt into rice powder And kneading process of mixing 200ml of water with rice powder based on 1Kg of rice and kneading, steaming process of steaming the dough with steam, steaming process of steaming steamed rice dough into rice cake, and making rice cake 2mm to 3mm thick Drying and drying process of squeezing dried rice cake, grinding and sorting process of sorting dried rice cakes and granules having a particle size of 2mm to 5mm, a storage process of sealing the selected granules and keeping them in a low temperature shade for a certain period of time, and The frying is characterized by including a frying step.
Description
본 발명은 쌀 씨리얼과 쌀 강정 및 그 제조 방법에 관한 것으로, 보다 상세하게는 쌀을 이용하여 부원료와의 혼합이 용이하여 다양한 맛, 크기, 색채를 갖는 쌀 씨리얼을 만들 수 있을 뿐만 아니라 그 쌀 씨리얼을 강정용 씨드로 하여 쌀 강정을 만들 수 있는 쌀 씨리얼과 쌀 강정 및 그 제조 방법에 관한 것이다.The present invention relates to a rice cereal and rice jeongjeong and its manufacturing method, and more specifically, it is easy to mix with the subsidiary materials using rice to make a rice cereal having various tastes, sizes and colors as well as the rice cereal The present invention relates to a rice cereal, a rice gangjeong, and a method of manufacturing the same, which can be used as a jungjeong seed.
우리 나라는 쌀을 주식으로 하고 있으며, 쌀로 다양한 음식을 만들어 즐겨왔다. 그 중 쌀을 튀겨 만든 쌀 강정은 그 맛과 영양이 뛰어나 예로부터 즐겨 먹었던 한국 고유의 대중적인 과자이다.Our country uses rice as a staple food, and we have enjoyed making various foods with rice. Among them, fried rice, Gangjeong, is a popular Korean confectionery that has been enjoyed since ancient times because of its taste and nutrition.
도 2는 상기와 같은 종래의 쌀 강정 제조 방법을 도시한 것이다. 도 1을 참조하면, 종래에는 쌀 강정을 불린 쌀을 증자시켜 고두밥을 만들고, 그 고두밥을 건조시킨 다음 튀겨 쌀 강정용 씨드(seed)를 만들고, 여기에 설탕과 물엿이 혼합된 당액을 혼합하고 성형하여 건조시킴으로써 만들어진다.Figure 2 illustrates a conventional method for producing a rice junggang as described above. Referring to Figure 1, in the prior art to increase the rice called rice jeongjeong to make a godu rice, dried and then fried the godu rice to make a seed (seed) for rice jeong, mixed sugar and syrup mixed sugar solution and molded It is made by drying.
그러나, 최근 현대인들의 식생활 문화가 서구화되어 가면서 쌀 강정과 같은 고유의 음식의 소비가 감소되고 있는 실정이다. 한편, 최근 건강에 대한 관심이 증가되면서 음식에 있어서도 다이어트용과 같은 기능성을 보강한 식품에 대한 관심이 높아지고 있다. However, as the dietary culture of modern people has been westernized recently, the consumption of indigenous foods such as rice gangjeong is decreasing. On the other hand, as interest in health has recently increased, interest in foods that have enhanced functionalities such as diets has increased in food.
따라서, 최근에는 현대인의 입맛에 맞고, 기능성이 보강된 전통식품에 대한 시도가 활발하게 이루어지고 있다. Therefore, in recent years, attempts have been actively made to the traditional foods that fit the tastes of modern people and have enhanced functionality.
그러나, 종래의 쌀 강정 제조 방법은 쌀알을 그대로 이용하여 고두밥을 짓고, 그 고두밥을 건조시킨후 튀기기 때문에 식감을 높이기 위한 색소나 맛, 영양, 기능성 보강을 위한 부원료를 첨가하기가 매우 곤란한 문제점을 갖는다. 예를 들면, 색을 내기 위해서는 고두밥의 표면에 색소를 착색시키는 방법이 사용되었다. 더우기, 부원료의 첨가는 튀겨진 밥, 즉 튀밥에 부원료를 도포(코팅)하는 방법을 이용하기 때문에 부원료의 첨가는 매우 곤란하다.However, the conventional method of manufacturing a rice jeongjeong has a problem that it is very difficult to add a pigment, taste, nutrition, and supplementary ingredients for enhancing the texture because the rice grains are used to make gourd rice, and the fried gourd rice is dried and fried. . For example, in order to color, the method of coloring a pigment | dye on the surface of haricot rice was used. In addition, since the addition of the subsidiary material uses a method of applying (coating) the subsidiary material to fried rice, that is, the rice, the addition of the subsidiary material is very difficult.
또한, 종래의 쌀 강정 제조 방법에 의해 제조된 쌀 강정은 쌀을 그대로 이용하기 때문에 강정용 씨드가 쌀모양이어서 강정용 씨드의 모양이나 크기가 다양하지 않은 단점을 갖는다.In addition, the rice jungjeong prepared by the conventional method of manufacturing the rice jungjeong has the disadvantage that the shape and size of the jeongjeong seed is not varied because the jeongjeong seed is a rice shape.
본 발명은 상기와 같은 문제점을 해결하기 위한 것으로 본 발명의 목적은 강정용 씨드의 제조에 쌀알을 그대로 이용하지 않고 쌀가루로 떡을 만들고 이 떡을 건조, 분쇄, 튀겨 강정용 씨드를 만듦으로써 색소나 기능성을 갖는 부원료의 첨가가 용이할 뿐만 아니라 강정용 씨드의 모양이나 크기를 다양하게 할 수 있는 쌀 씨리얼과 쌀 강정 및 그 제조 방법을 제공하는 것이다.The present invention has been made to solve the above problems, and an object of the present invention is to make a rice cake with rice flour without using rice grains as it is, and to dry, grind, and fry the rice cake to make a seed for coloring. It is to provide a rice cereal, rice jungjeong, and a method of manufacturing the same, as well as easy to add a secondary raw material having a variety of shapes and sizes of the steel seed.
또한, 본 발명의 다른 목적은, 강정용 씨드가 그 자체로서 유제품과 함께 혼합하여 식사대용으로 먹을 수 있는 쌀 씨리얼 및 그 제조 방법을 제공하는 것이다.It is another object of the present invention to provide a rice cereal and a method for producing the same, which can be mixed with dairy products as a jeongjeong seed by itself and eaten as a meal substitute.
상기와 같은 목적을 위하여 본 발명에 따른 쌀 씨리얼의 제조 방법은, 쌀을 12시간 정도 물에 침지시켜 불리는 불림공정과, 물기를 뺀 쌀을 마쇄하여 쌀가루를 만드는 마쇄공정과, 쌀가루에 부원료와 소금을 넣고 혼합하는 첨가공정과,The method of manufacturing a rice cereal according to the present invention for the above object, the soaking process called by immersing the rice in water for about 12 hours, the grinding process of grinding rice minus the drained rice, and the raw materials and salt in the rice flour Adding and mixing the mixture,
쌀 1Kg을 기준으로 물 200ml를 쌀가루에 혼합하여 반죽하는 반죽공정과, 반죽을 스팀으로 훈증하여 찌는 증자공정과, 훈증된 쌀반죽을 찧어 떡으로 만드는 펀칭공정과, 떡을 2mm 내지 3mm 두께로 늘려 건조시키는 건조공정과, 건조된 떡을 분쇄하여 입도 2mm 내지 5mm의 알갱이를 선별하는 분쇄 및 선별공정과, 선별된 알갱이를 밀봉하여 저온의 그늘에 일정 기간 이상 보관하는 보관공정과, 알갱이를 튀기는 튀김공정을 포함하는 것을 특징으로 한다.Kneading process of mixing 200ml of water with rice powder based on 1Kg of rice and kneading, steaming process of steaming the dough with steam, steaming steamed rice dough and punching process to make rice cake, and making rice cake 2mm to 3mm thick Drying process for drying, grinding and sorting process for sorting dried rice cakes to granules with a particle size of 2mm to 5mm, storage process for sealing the selected granules and keeping them in a low temperature shade for a certain period of time, and frying fried grains It characterized by including a process.
또한, 본 발명에 따른 쌀 씨리얼의 제조 방법은, 상기 첨가공정에서 쌀가루에 혼합되는 부원료는 솔잎, 호박, 새우분말 중 적어도 하나 이상인 것을 특징으로 한다.In addition, the method of manufacturing a rice cereal according to the present invention, the subsidiary material mixed in the rice flour in the addition step is characterized in that at least one or more of pine needles, pumpkin, shrimp powder.
또한, 본 발명에 따른 쌀 씨리얼의 제조 방법은, 상기 반죽공정에서는 알콜농도 22%의 소주를 쌀 1Kg을 기준으로 30ml를 더 혼합하고, 상기 소주가 혼합된 쌀반죽을 실온의 품온에서 1시간 내지 2시간 발효시키는 발효공정을 더 포함하는 것을 특징으로 한다.In addition, the method of manufacturing a rice cereal according to the present invention, in the kneading process, further mixing 30ml of alcoholic beverages 22% shochu based on 1Kg of rice, the rice dough mixed with the soju at room temperature for 1 hour to It further comprises a fermentation step of fermentation for 2 hours.
또한, 본 발명에 따른 쌀 씨리얼의 제조 방법은, 상기 튀김공정은, 알갱이를 천일염과 함께 고온에서 파칭하는 것을 특징으로 한다.In addition, the method of producing a rice cereal according to the present invention, the frying step, characterized in that the graining at high temperature with the sun salt.
한편, 본 발명에 따른 쌀 씨리얼은, 상기의 제조 방법으로 제조된 것을 특징으로 한다.On the other hand, the rice cereal according to the present invention is characterized in that it is produced by the above production method.
한편, 본 발명에 따른 쌀 강정의 제조 방법은, 상기의 제조 방법으로 제조된 쌀 씨리얼을 강정용 씨드로 하여 상기 강정용 씨드에 물엿을 혼합하여 성형한 후 건조시키는 강정제조공정을 포함하는 것을 특징으로 한다.On the other hand, the method of manufacturing a rice jeongjeong according to the present invention, characterized in that it comprises a jeongjeong manufacturing step of drying after molding and mixing the starch syrup to the jeongjeong seed using the rice cereal prepared by the above production method as a jungjeong seed. .
한편, 본 발명에 따른 쌀 강정은, 상기의 제조 방법으로 제조된 것을 특징으로 한다.On the other hand, the rice jungjeong according to the present invention is characterized in that it is produced by the above production method.
이하에서는 도면에 도시된 실시예를 참조하여 본 발명에 따른 쌀 씨리얼과 쌀 강정 및 그 제조 방법을 보다 상세하게 설명하기로 한다.Hereinafter, with reference to the embodiment shown in the drawings will be described in more detail the rice cereal and rice jungjeong and its manufacturing method according to the present invention.
도 1은 본 발명의 일실시예에 따른 쌀 씨리얼과 쌀 강정의 제조 방법을 도시한 흐름도이다.1 is a flowchart illustrating a method of manufacturing rice cereal and rice jungjeong according to an embodiment of the present invention.
도면을 참조하면, 본 발명의 일실시예에 따른 쌀 씨리얼의 제조 방법은, 불림공정(P01), 마쇄공정(P02), 첨가공정(P03), 반죽공정(P04), 발효공정(P05), 증자공정(P06), 펀칭공정(P07), 건조공정(P08), 분쇄 및 선별공정(P09), 보관공정(P10), 튀김공정(P11)을 포함한다.Referring to the drawings, a method of manufacturing a rice cereal according to an embodiment of the present invention, soaking process (P01), grinding process (P02), addition process (P03), kneading process (P04), fermentation process (P05), Increase process (P06), punching process (P07), drying process (P08), grinding and sorting process (P09), storage process (P10), frying process (P11).
상기 불림공정(P01)은 물에 담가 불리는 공정이다. 쌀은 약 12시간 정도 물에 담그는 것이 적당하다.The soaking step P01 is a step called immersion in water. Soak rice in water for about 12 hours.
마쇄공정(P02)은 불린 쌀에서 물기를 빼고 마쇄기에서 2회 내지 3회 정도 곱게 갈아 쌀가루로 만드는 공정이다.Grinding process (P02) is a process to remove the water from the soaked rice and finely grind two to three times in the milling machine to make rice flour.
첨가공정(P03)은 쌀가루에 부원료와 소금을 집어 넣고 갈아 서로 혼합하는 공정이다. 부원료는 솔잎, 호박, 새우가루, 색소 등과 같이 쌀 씨리얼 및 쌀 강정의 맛과 영양 및 기능성을 향상시키기 위한 것이다. 소금은 간을 맞추기 위한 것으로 쌀 1Kg 기준으로 6g정도가 적당하다. 여기서, 쌀가루로 떡을 만들기 전에 부원료를 혼합시키기 때문에 부원료의 첨가가 매우 용이해진다.Addition process (P03) is a process of putting the subsidiary materials and salt in the rice flour and grind and mix with each other. Supplementary ingredients are intended to improve the taste, nutrition and functionality of rice cereals and rice gangjeong, such as pine needles, pumpkin, shrimp powder, pigments, and the like. Salt is for seasoning, about 6g is recommended for 1kg of rice. Here, since the subsidiary materials are mixed before making the rice cake from rice flour, the addition of the subsidiary materials becomes very easy.
반죽공정(P04)은 쌀가루에 물을 넣고 쌀가루를 반죽하는 공정이다. 물은 쌀 1Kg을 기준으로 물 200ml가 적당하다. 한편, 반죽공정(P04)에서는 반죽의 알콜발효를 위하여 소주를 약간량 넣을 수 있다. 상기 소주의 양은 알콜농도 22%의 소주를 쌀 1Kg을 기준으로 30ml가 적당하다.Kneading process (P04) is a process of kneading rice powder by putting water in the rice flour. Water is suitable for 200ml of water based on 1kg of rice. On the other hand, in the kneading process (P04) it is possible to put a small amount of shochu for alcohol fermentation of the dough. The amount of shochu is suitable 30ml alcohol based on 1kg of rice shochu alcohol concentration 22%.
발효공정(P05)은 소주가 혼합된 쌀반죽을 실온(약 20℃)의 품온에서 1시간 내지 2시간 발효시키는 공정이다.Fermentation step (P05) is a step of fermenting rice dough mixed with soju at room temperature (about 20 ℃) for 1 hour to 2 hours.
증자공정(P06)은 반죽된 쌀반죽 또는 반죽되어 알콜발효된 쌀반죽을 스팀으로 20분 내지 30분 정도 훈증하여 찌는 공정이다.The steaming process (P06) is a process of steaming steamed rice dough or kneaded alcohol fermented rice dough with steam for about 20 to 30 minutes.
펀칭공정(P07)은 찐 쌀반죽을 찧어 덩어리 떡을 만드는 공정이다.The punching process (P07) is a process of making rice cakes by steaming steamed rice dough.
건조공정(P08)은 덩어리 떡을 200g 내지 300g 크기로 잘라서 2mm 내지 3mm 정도의 얇은 떡 슬라이스(slice)를 만들어 건조시키는 단계이다. 건조된 떡 슬라이스의 수분함량은 약 15% 내지 16% 정도가 적당하다.The drying step (P08) is a step of drying the cake by cutting the loaf cake into 200g to 300g size to make a thin rice cake slice (slice) of about 2mm to 3mm. The moisture content of the dried rice cake slice is suitable about 15% to 16%.
분쇄 및 선별공정(P09)은 건조된 떡 슬라이스를 분쇄하고 입도 2mm 내지 5mm의 알갱이를 선별하는 공정이다. 부가적으로 입도 2mm이하의 알갱이는 쌀가루 마쇄시 다시 사용한다. 상기와 같이 분쇄된 알갱이는 다양한 크기와 모양을 갖는다.Grinding and sorting step (P09) is a step of grinding the dried rice cake slices and sorting the grains of 2mm to 5mm particle size. In addition, grains with a particle size of 2 mm or less are used again when grinding rice flour. The pulverized grains as described above have various sizes and shapes.
보관공정(P10)은 선별된 알갱이를 밀봉하여 저온의 그늘에 일정 기간 이상 보관하는 공정이다. 일반적으로 알갱이와 알갱이 사이 또는 알갱이 하나 자체 내에서는 수분 함량의 분포가 약간씩 다른데, 상기 보관공정(P10)에서 알갱이가 보관되는 동안에 수분 함량의 분포가 전체적으로 균일해진다. 또한, 상기 보관공정(P10)에서 알갱이가 보관되는 동안 알갱이는 숙성된다. 따라서, 선별된 알갱이의 보관 기간은 1주일 이상이 바람직하다.The storage step (P10) is a process of sealing the selected granules and storing them in a shade of low temperature for a predetermined period or more. In general, the distribution of the moisture content is slightly different between the grains and the grains or within the grains themselves. During the storage step (P10), the distribution of the moisture content becomes uniform throughout. In addition, the grains are aged while the grains are stored in the storage step (P10). Therefore, the storage period of the selected granules is preferably 1 week or more.
튀김공정(P11)은 일정기간 보관된 알갱이를 튀기는 공정이다. 알갱이를 튀기는 방법으로는 알갱이를 기름에 넣어 튀기거나 소위 뻥튀기기(Puffing) 방법, 알갱이를 모래와 함께 섞어 튀기는 파칭(Parching) 공법이 사용되어질 수 있으나, 본 발명은 쌀을 갈아 쌀가루를 만들어 떡을 만들어 건조시킨 알갱이므로 파칭 공법이 적당하다. 특히, 통상의 파칭 공법이 모래를 사용하고 있으나 본 발명은 모래 대신에 천일염을 사용함으로써 알갱이가 튀겨지는 과정에서 염분이 알갱이에 적당히 베어들게 되고, 동시에 위생적으로 알갱이를 튀길 수 있게 된다.The frying step P11 is a step of frying the grains stored for a certain period of time. The method of frying the grains may be used to fry the grains in oil or so-called puffing, or a parching method of mixing the grains with sand, but the present invention grinds rice to make rice cakes. Since it is granulated and dried, the parching method is suitable. In particular, although the conventional parching method uses sand, in the present invention, by using sun salt instead of sand, the salt is appropriately cut into the grains in the process of splashing the grains, and at the same time, the grains can be sanitarily splashed.
상기와 같이 튀겨진 쌀 알갱이는 본 발명에 따른 쌀 씨리얼이 된다.The fried rice grains as described above become a rice cereal according to the present invention.
한편, 본 발명에 따른 쌀 강정의 제조 방법은, 상기와 같은 쌀 씨리얼의 제조 공정에 강정을 만드는 강정제조공정(P12)을 더 포함한다. 즉, 본 발명에 따른 쌀 강정의 제조 방법은 상기의 쌀 씨리얼의 제조 방법으로 제조된 쌀 씨리얼을 강정용 씨드(Seed)로 사용하는 것을 특징으로 한다.On the other hand, the method of producing a rice jeongjeong according to the present invention, further comprises a jeongjeong manufacturing process (P12) for making a jeongjeong in the above-mentioned rice cereal manufacturing process. That is, the method of manufacturing rice jeongjeong according to the present invention is characterized in that the rice cereal prepared by the above-described method of preparing the cereal cereal is used as a seed for jeongjeong (Seed).
상기 강정제조공정(P12)은 상기의 쌀 씨리얼의 제조 방법으로 제조된 쌀 씨리얼을 강정용 씨드로 하여 상기 강정용 씨드에 물엿을 혼합하여 성형한 후 건조시키는 공정이다.The steel crystal manufacturing step (P12) is a process of drying after molding the rice seed prepared by the method of manufacturing the rice cereal as a steel seed, mixed with starch syrup to the steel seed.
상기와 같은 쌀 강정의 제조 방법에 의해 본 발명에 따른 쌀 강정이 제조된다. By the method of producing a rice jungjeong as described above, the rice jungjeong according to the present invention.
상기와 같은 구성을 갖는 본 발명에 따른 쌀 씨리얼과 쌀 강정 및 그 제조 방법은, 쌀을 마쇄한 쌀가루로 떡을 만들고 이 떡을 건조, 분쇄, 튀겨 강정용 씨드를 만듦으로써 색소나 기능성을 갖는 부원료의 첨가가 용이할 뿐만 아니라 강정용 씨드의 모양이나 크기를 다양하게 할 수 있는 장점을 갖는다.Rice cereal and rice jeongjeong and the manufacturing method according to the present invention having the configuration as described above, by making the rice cake from the milled rice flour and drying, pulverizing, and frying the rice cake of the raw material having a pigment or functionality by making a seed for jeongjeong Not only is it easy to add, but it also has the advantage of varying the shape and size of the steel seed.
또한, 본 발명에 따른 쌀 씨리얼과 쌀 강정 및 그 제조 방법은 쌀 씨리얼 그 자체로서 유제품과 함께 혼합하여 식사대용으로 먹을 수 있을 뿐만 아니라 쌀 씨리얼 자체가 강정용 씨드로 사용될 수 있는 장점을 갖는다.In addition, the rice cereal and rice jeongjeong and the method of manufacturing the same according to the present invention has the advantage that the rice cereal itself can be mixed with dairy products to eat as a meal replacement, as well as the rice cereal itself can be used as a seed for jeongjeong.
앞에서 설명되고 도면에 도시된 쌀 씨리얼과 쌀 강정 및 그 제조 방법은 본 발명을 실시하기 위한 하나의 실시예에 불과하며, 본 발명의 기술적 사상을 한정하는 것으로 해석되어서는 안된다. 본 발명의 보호범위는 이하의 특허청구범위에 기재된 사항에 의해서만 정하여지며, 본 발명의 요지를 벗어남이 없이 개량 및 변경된 실시예는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 자명한 것인 한 본 발명의 보호범위에 속한다고 할 것이다.The rice cereal, the rice jungjeong and the manufacturing method thereof described above and shown in the drawings are only one embodiment for carrying out the present invention, and should not be construed as limiting the technical idea of the present invention. The scope of protection of the present invention is defined only by the matters set forth in the claims below, and the embodiments which have been improved and changed without departing from the gist of the present invention will be apparent to those skilled in the art. It will be said to belong to the protection scope of the present invention.
도 1은 본 발명의 일실시예에 따른 쌀 씨리얼과 쌀 강정의 제조 방법을 도시한 흐름도1 is a flow chart showing a method of manufacturing rice cereal and rice jungjeong according to an embodiment of the present invention
도 2는 종래의 쌀 강정의 제조 방법을 도시한 흐름도Figure 2 is a flow chart showing a conventional method of manufacturing rice gangjeong
Claims (8)
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Cited By (5)
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| KR100899531B1 (en) | 2007-11-26 | 2009-05-26 | 최동헌 | Manufacturing method of cereal brown rice |
| KR101043591B1 (en) * | 2008-10-30 | 2011-06-22 | (주)씨알푸드 | Cereal containing collagen for improving skin cosmetics and perparing method thereof |
| KR101099619B1 (en) | 2010-02-05 | 2011-12-28 | 대한민국 | Method for producing not-hardened rice cake and rice cake produced by the same |
| KR101130680B1 (en) * | 2010-08-20 | 2012-04-02 | 한국식품연구원 | Hot Unpolished Rice Cereal with Nurungji-type and Manufacturing Method Thereof |
| KR101941682B1 (en) | 2018-04-18 | 2019-01-23 | 나상덕 | The manufacturing method of the rice serial using rice powder |
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|---|---|---|---|---|
| KR100881110B1 (en) * | 2007-04-04 | 2009-02-02 | 임은준 | Fried rice cake and menufacturing method thereof |
| KR101998694B1 (en) * | 2017-12-26 | 2019-07-10 | 이은희 | Sweet Rice Puffs Manufacturing Method Using Rice Syrup including Omija Extract And Omija Seed |
| KR102628208B1 (en) | 2020-12-07 | 2024-01-23 | 나상덕 | Device for manufacturing cereal using fluidized hot air |
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