KR100605488B1 - An instant scorched rice from the bottom of the pot of a fruit taste and the makig method thereof - Google Patents

Abstract

The present invention relates to an instant nurungji and a method of manufacturing the instant nurungji, which can be eaten immediately by pouring hot water into a container such as cup ramen, and more specifically, to prepare rice for nurungji according to a conventional method (炊 飯) step, fruit diluent mixing step of spraying and mixing 15 ~ 30g of fruit diluent such as apple, pear, grape, jujube, chestnut, ginseng to 1kg of nurungji rice flatly deployed on the iron plate for nurungji manufacturing, the fruit diluent This spray-mixed nurungji rice for passing through the tunnel-type oven and heating step by step continuously in the temperature range of about 400 ~ 200 ℃ firing and drying step of firing the nurungji, natural cooling after the nurungji was shredded and packed to a predetermined size This product consists of a crushing and packing step that seals and packs the pack and puts it in a disposable container to complete the fruit flavor instant nurungji. There is a feature.

Nurungji rice, fruit diluent, cooking step, fruit dilution mixing step, heating and firing step, grinding and packaging step

Description

An instant scorched rice from the bottom of the pot of a fruit taste and the makig method

The present invention relates to an instant nurungji and a method of manufacturing the instant nurungji, which can be eaten immediately by pouring hot water into a container such as cup ramen, and more specifically, to prepare rice for nurungji according to a conventional method (炊 飯) step, fruit diluent mixing step of spraying and mixing 15 ~ 30g of fruit diluent such as apple, pear, grape, jujube, chestnut, ginseng to 1kg of nurungji rice flatly deployed on the iron plate for nurungji manufacturing, the fruit diluent This spray-mixed nurungji rice for passing through the tunnel-type oven and heating step by step continuously in the temperature range of about 400 ~ 200 ℃ firing and drying step of firing the nurungji, natural cooling after the nurungji was shredded and packed to a predetermined size This product consists of a crushing and packing step that seals and packs the pack and puts it in a disposable container to complete the fruit flavor instant nurungji. There is a feature.

In general, the Nurungji, which is prepared for instant use, is heated and calcined to produce rice by using a conventional manufacturing method, and then, it is crushed into a good size to eat. In the case of eating, the instant nurungji is completed, and when packing, the packing pack is opened, the nurungji is placed in a disposable container, and boiling water is easily cooked and eaten. Only those who prefer the delicious taste of the children or young people had a problem that palatability falls into food not to enjoy.

In addition, in the 'Instant Cup Nurungji Manufacturing Method' of Korean Laid-Open Patent Publication No. 2002-0071509, which is patented as a method of manufacturing instant instant nurungji, a certain amount of corn starch is added to rice at the cooking stage for producing rice for nurungji. To prepare the rice for nurungji, and then mixed with the starch of the rice produced in the nurungji rice at a predetermined ratio by heating and firing to prepare an instant nurungji was added to the flavor and flavor of corn, but corn starch mixed When manufacturing rice for nurungji, corn starch contained in corn starch first adheres to the bottom of the cooker and burns when corn starch is heated before rice even when heated and fired in nurungji. There is a problem that the instant taste is burnt and the productivity is reduced.

The present invention is to solve the problems described above instant instant nurungji apples, pears, grapes, jujube, chestnut, ginseng and other characteristics of each fruit, while other subtle flavors and flavors remain unique and unique flavors and flavors of Nurungji Its purpose is to increase the taste and scent of nurungji, and to allow young children as well as middle and young adults to eat instant nurungji with various tastes and aromas according to their preference.

In order to achieve this purpose, a cooking step for preparing rice for nurungji according to a conventional method, spraying 15 ~ 30g of fruit diluent such as apple, pear, grape, jujube, chestnut, ginseng to 1kg of the rice for nurungji Fruit dilution mixing step of mixing, the heating and drying step of firing nurungji by heating continuously step by step in the temperature range of 400 ~ 200 ℃ by passing through the tunnel-type oven for mixing the rice cooked by spraying the fruit diluent liquid After cooling, it is crushed to a predetermined size, sealed packaging in a packing pack, and put into a disposable container, which consists of a pulverizing and packaging step of completing the fruit flavor instant nurungji.

The present invention relates to an instant nurungji that can be eaten immediately by pouring hot water into a disposable container, such as cup ramen, Nurungjitang, the cooking step of preparing rice for nurungji according to a conventional method, for the nurungji Fruit dilution mixing step of spraying and mixing the fruit diluent to rice, the heating and drying step of firing the nurungji by heating continuously step by step through the tunnel-type oven for the rice mixture sprayed and mixed with the fruit dilution to tunnel oven, It is composed of a crushing and packing step of crushing to a predetermined size, sealing packaging in a packing pack, and putting it in a disposable container to complete fruit flavor instant nurungji.

Looking at the fruit flavor instant nurungji manufacturing method according to the present invention in detail for each step as follows.

1. Cooking stage

Steps to prepare the rice used in the nurungji according to a conventional method, immersed in water for 1 to 6 hours soaked in 6 ~ 8kg of rice and put 7 ~ 9kg of water in a cooker to prepare the rice for nurungji in the usual manner.

2. Fruit Dilution Mixing Step

After diluting fruit extracts such as apples, pears, grapes, jujube, chestnuts, and ginseng to water at a predetermined concentration, spraying them on the rice for Nurungji and mixing them. While spraying and mixing evenly, on the predetermined iron plate prepared for Nurungji production, Nurungji rice flatly developed to a thickness of about 2 to 3mm in a state in which the fruit dilution liquid is sprayed evenly on the rice for Nurungji mixed.

The fruit dilution liquid consisting of apples, pears or grapes is used by diluting the fruit extract of apples, grapes or pears concentrated to 72Brix by a conventional method with water of about 8 to 12 times, and the fruit of jujube or chestnut dilution The fruit extract of jujube or chestnut concentrated to 50% is diluted with water of about 6 to 10 times, and the apple or pear or grape diluent has a sweet taste, so the amount of water is higher than that of jujube or chestnut diluent. Dilute to use.

In addition, dilution of ginseng is commonly used by diluting commercially available red ginseng extract of 64 to 66% solids with water of about 20 to 30 times.In the case of the red ginseng extract, it is manufactured in high concentration, and is an apple, pear or grape fruit diluent. The instant nurungji prepared by diluting a greater amount of water to make red ginseng flavor and taste of the red ginseng in the instant nurungji only to reduce the rejection of eating and increase the preference.

When adding too much fruit diluent to the rice for nurungji, when the addition of fruit diluent is added, the delicious taste of nurungji itself decreases and the sweetness or bitter taste of the fruit becomes thick, resulting in rejection, and on the contrary, when too little fruit diluent is used Since the aroma and taste of the fruit do not remain in Nurungji at the time of firing, it is added at the optimum ratio as above, so that the mellow taste of Nurungji and the mellow fruit flavor and taste of each fruit are combined to further enhance the taste and smell of instant Nurungji. Increased further.

If necessary, in addition to the fruit extract such as apple, pear, grape, jujube, chestnut, ginseng, other fruit diluents suitable for the taste and aroma of Nurungji can be added.

3. Heating and drying step

In the state of flattening on the iron plate, Nurungji rice sprayed and mixed with fruit dilution liquid is passed through a tunnel oven to continuously heat step by step, and to burn nurungji.Nurungji rice is heated evenly without burning. While firing mixed fruit dilution liquid penetrates into Nurungji, the temperature inside the oven is gradually lowered in temperature in the temperature range of 400 ~ 200 ℃. After the second heating at 350 ℃ for 5 minutes and then the third heating at 250 ~ 300 ℃ for 5 minutes and then heat-dried again at 200 ~ 250 ℃ for 12 to 18 minutes to the moisture content contained in Nurungji 2 ~ 6% Prepare Nurungji.

As the above step by heating gradually from a high temperature to a low temperature, the fruit dilution sprinkled on the nurungji is soaked into the nurungji, each flavor and taste unique to each fruit goes with the savory taste of the nurungji.

4. Crushing and Packing Step

Naturally cooling the nurungji produced through the tunnel-type oven at room temperature is naturally separated from the iron plate and eats the nurungji separated, it is good to grind to a size that can be called well in hot water, preferably horizontal, vertical size Is pulverized to a size of less than 2cm, put the pulverized nurungji in a packaging pack and sealed and then put in a disposable container such as a paper cup to seal the fruit flavor instant Nurungji according to the present invention.

Specific embodiments according to the present invention are as follows.

<Example 1>

Rice was soaked in water for 2 hours, 8kg of water and 8kg of water were put in a cooker to produce rice for nurungji, and apple fruit dilution liquid diluted with 10 times of the apple extract prepared in 72Brix with respect to 1kg of rice for nurungji. Spray 20g evenly with a sprayer, and evenly spread the apple fruit dilution on the rice for Nurungji while flattening rice for 2mm on a 50cm wide, 39cm long, 3mm thick plate made for Nurungji. After mixing, pass the Nurungji rice through the tunnel-type oven and continuously heat and fire step by step, the temperature in the oven is firstly heated at 375 ° C. for 5 minutes and secondly at 325 ° C. for 5 minutes, and then 3 minutes at 275 ° C. for 3 minutes. After heating, it was heated and dried again at 200 ° C. for 15 minutes to prepare nurungji with 2% moisture content. Naturally separated and separated Nurungji was pulverized to a size of less than 2cm horizontally and vertically, put into a packing pack in a predetermined amount and sealed packaging and then sealed in a disposable container to complete the fruit flavor instant Nurungji.

<Example 2>

The fruit dilution liquid of Example 1 was used as the jujube fruit dilution liquid instead of the apple fruit dilution liquid and the other procedures were the same to prepare fruit flavor instant nurungji.

The jujube fruit dilution liquid was prepared by diluting the fruit extract of jujube or chestnut concentrated in 50% solids with water of about 8 times.

<Example 3>

The fruit diluted instant nurungji was prepared using the diluent of ginseng instead of apple fruit diluent in Example 1, and the other procedure was the same.

The diluting solution of ginseng was used by diluting commercially available red ginseng extract (using red ginseng tablet (64% of red ginseng concentrate) of Korea Ginseng Corporation) with about 25 times of water.

<Comparative Example>

An instant nurungji, which was prepared by a conventional method and commercially available (immediate nurungjitang prepared in Jeongin Foods), was used as a comparative example.

Sensory evaluation was performed using each instant nurungji prepared through Examples 1 to 3 and Comparative Examples.

The sensory evaluation is a 10-point rating that evaluates a score between 1 point (very bad) and 10 points (very good) for 30 adult men and women who are 20 to 60 years old with respect to taste, aroma and eating taste. It was done using the method.

<Table 1> Sensory evaluation results of Examples 1 to 3 and Comparative Examples

 flavor  incense  Eating  Comprehensive Evaluation  Example 1  8.9  9.5  9.2 The mild aroma and sweet taste of apples match the delicious taste of Nurungji.  Example 2  9.2  8.9  9.1 Juicy date and taste of jujube goes well with the delicious taste of Nurungji.  Example 3  9.0  9.1  9.1 The gentle aroma and taste of ginseng blend with the delicious taste of Nurungji.  Comparative example  7.1  6.5  6.8 Enjoy the delicious aroma and taste of Nurungji.

As can be seen from the sensory evaluation of Table 1, the fruit flavor instant nurungji of the embodiments according to the present invention, while saving the flavor and flavor of the fruit, such as apples, jujube, ginseng, and softly, further increases the taste and aroma of the nurungji Although the instant instant nurungji of the comparative example, only the taste and flavor of the unique nurungji unique taste, it is intended to show the general eating.

As described above, according to the present invention, while the gentle aroma and taste remain in accordance with the characteristics of each fruit such as apple, pear, grape, jujube, chestnut, and ginseng in instant Nurungji, the unique flavor and flavor of instant nurungji are combined. It is possible to increase more, and can eat instant Nurungji with various tastes and aromas selectively according to the tastes of the eaters, and also the unique nutrition contained in each fruit while the children who like sweet tastes and aromas are easily eaten. It is easy to consume the ingredients and has the effect of greatly increasing the consumption of rice.

Claims (8)

Instant rice which is immersed in water and put rice called with water into a cooker and heated to prepare rice, and cooked cooked rice by heating and calcining to prepare nurungji, and then grind and seal the nurungji to a predetermined size and put it in a disposable container and finish it. In the manufacturing method of nurungji, 15 to 30 g of fruit dilution solution for 1 kg of nurungji rice in a state of flattening the rice for nurungji prepared through the cooking step to a thickness of about 2-3 mm on the iron plate prepared for producing nurungji. The fruit dilution mixing step of spraying evenly, passing through the tunnel-type oven for Nurungji rice sprayed and mixed with the fruit diluent so that the rice is not burned and heated uniformly so that the mixed fruit diluent sprayed on the rice for nurungji penetrates into the rice. Heat-fire, but heat first at 350 ~ 400 ℃ for 5 minutes, heat secondary at 300 ~ 350 ℃ for 5 minutes, then 250 ~ After heating 3 times at 300 ℃ for 3 minutes and then heating and drying again at 200-250 ℃ for 12-18 minutes, the heating and drying step of firing nurungji was carried out so that the water content of nurungji was 2-6%. Method of producing a fruit flavor instant nurungji, characterized in that consisting of a crushing and packaging step of natural cooling and then pulverized to a predetermined size, sealed packaging in a packaging pack and finished in a disposable container. The fruit flavor of claim 1, wherein the fruit diluent is prepared by diluting an apple, grape or pear fruit extract prepared by concentrating apples, pears or grapes at 72 Brix with water of about 8 to 12 times. Method of preparing instant nurungji. According to claim 1, wherein the fruit diluted instant jurong or the fruit flavor of jujube or chestnut produced by diluting the fruit extract of jujube or chestnut in a solid content of 50% to about 6 to 10 times water using instant flavor Manufacturing method. The method of claim 1, wherein the fruit diluent is prepared by diluting the red ginseng extract having a solid content of 64 to 66% with water of about 20 to 30 times. delete delete delete delete