KR100621528B1 - Was and su it shook off, thu manufacturing method and the packing courage of the rice cake - Google Patents

Abstract

The present invention relates to a method for manufacturing instant rice cake and its packaging container, and more particularly, to lay a lactic acid paper in a container of synthetic resin or non-ferrous metal of a certain size having a ventilation hole without deforming at high temperature, and the rice cake material is sequentially placed therein. It is characterized by providing a manufacturing method of instant rice cake and its packaging container which can be easily purchased and consumed by packing a packaged rice cake, sealing it, and then freezing it by rapid freezing.

Instant, rice cake, rice flour, antiques, packaging container, rapid freezing

Description

Method for manufacturing instant rice cake and its packaging container {Was and su it shook off, thu manufacturing method and the packing courage of the rice cake}

1 is a block diagram showing a rice cake manufacturing process of the present invention.

Figure 2a to 2d is a schematic cross-sectional view showing a sequence of sequentially stacking and packing the rice cake in the packaging container of the present invention.

Figure 3 is a cross-sectional view showing another embodiment of the packaging container of the present invention.

<Explanation of symbols for the main parts of the drawings>

1: container.

2: heritage site.

3: sheet paper.

4: antiques.

5: rice cake powder.

11: through-hole.

11 ': screen.

The present invention relates to a method for manufacturing instant rice cake and its packaging container, and more particularly, to lay a lactic acid paper in a container of synthetic resin or non-ferrous metal of a certain size having a ventilation hole without deforming at high temperature, and the rice cake material is sequentially placed therein. The present invention relates to a method for preparing instant rice cake and its packaging container which can be easily purchased and consumed by packing a frozen rice cake by laminating and sealing it, and then freezing it by rapid freezing.

Traditional Korean rice cakes are characterized by grinding rice powder called water and steaming rice cakes with steam. These days, rice cakes have gained much attention as healthy foods compared to bread and other food cultures in other countries.

In addition, I want to know Korean traditional culture. Although it is attracting a lot of attention among foreigners, it takes a lot of hands to make only the rice cakes needed to make rice cakes. Making has been hard work.

Here's a quick look at how to make traditional rice cakes, which are commonly known here: wash rice one night before soaking in water for about 8 to 12 hours, then drain it in a sieve the next morning, drain it, and grind the flour from the mill to make rice cakes. It is common to make

In addition, boil various kinds of junk and sift or use bats. If there is a holiday or feast, a large number of rice cakes are required, so grind the medium in a rice cake having a certain size, and then use the beans made of bean mung bean or beans first. Lay it to have a certain thickness and lay the rice cake on it, and then put a piece of cake on top of the stacked rice cake again and repeat the series of several times to fill the rice cake. It is placed to seal the steam so that it does not go out, and then it is heated for several hours to generate steam, thereby completing the method of aging the rice cake through the through hole formed in the rice cake.

As discussed above, traditional rice cakes are in the limelight as a healthy food, but they are not popular because it is not easy to make rice cakes, and there is no storage at all compared to general foods that are consumed little by little.

Recently, there are places where these traditional rice cakes are stacked and mass-produced in iron or rice cakes, and then packaged in small containers for one or two servings.

Due to the characteristics of rice cakes mass-produced and marketed by these traditional methods, the distribution process is short, easily deteriorated or hardened, which is inadequate for drinking, and can only be disposed of easily.

The present invention is to break away from the conventional method of manufacturing the above-mentioned rice cakes by packing the rice cake material in a packaging container formed with a ventilator to freeze distribution after rapid freezing to maintain a long shelf life and simply by using a steamer The main objective is to provide a method of making instant rice cake that can be popularized by adding steam to complete rice cake.                         

Another object of the present invention is to shorten the cooking time and to promote the consumption of rice to spread the rice cake widely to achieve the activation of the rural economy.

In order to achieve the above object, the present invention provides a method of preparing the instant rice cake as follows.

That is, the present invention is a soaking stage called a sufficient amount of rice over 8 to 12 hours;

A drying step of filtering the sieve to make the water content 30 to 40%;

Process rice flour is prepared through a series of grinding steps in which it is pulverized to have a normal rice flour particle size.

A soaking step that is sufficiently called after 4 to 6 hours by selecting other high-class products such as red beans, mung beans, or soybeans that are no material;

Steaming and rinsing by removing water and steaming for 90 to 120 minutes;

A drying step of removing water while cooling;

Preparing a pulverized solid using a screen to have a common solid particle size;

Laying down a lactic acid paper in a synthetic resin small packaging container in which a vent hole is formed at a lower portion thereof, and sequentially stacking a predetermined amount of solids, rice cake powder, and solids in a plurality of times;

Covering the heritage paper extending thereon and sealing the upper portion of the container by a technique such as heat fusion;

It provides a method of producing an instant rice cake freezing distribution through a series of manufacturing processes to rapidly freeze it.

The method includes heating with a slight amount of steam from the outside to the inside of the container before the rapid freezing in the manufacturing process, followed by rapid freezing.

In the present invention, the traditional rice cake, Shiru-teok is described as an example.

However, the present invention is not limited to this, and in some cases, rice cakes such as snow white may be mass-produced, packaged, and rapidly frozen and frozen.

At this time, the process of steaming the solid matter is not necessary separately, and after mixing evenly the rice flour and raisins, a certain amount can be added in a state in which a lactic acid is inserted into the container, and the product can be rapidly frozen by freezing. It will be possible, and it will be appreciated that this does not depart from the scope of the technical claims of the present invention described below.

In the above-mentioned rapid freezing method, the food is frozen within a short time, and a low temperature below 40 ° C is used. In recent years, liquid nitrogen (-94 ° C) has been started.

Rapid freezing of rice cake results in fine crystals of ice in food tissues, so that cells and tissues are not destroyed. Therefore, the original food tissues are almost completely maintained. If thawed well, tissues are destroyed and drips do not occur. .

For this reason, it is preferable to freeze after heating with water vapor as blanching, and therefore, it is better to rapidly heat steam while freezing the thawing method.

Frozen food, that is, rice cake is distributed in a frozen state at low temperatures, so there is little reduction in vitamins and nutritional losses. However, the freezer compartment is dry and the ice crystals in the frozen food are sublimated, so the food is easy to dry.

As a result, there may be defects such as freezing discoloration, and the preservation of frozen foods should be stored at -30 ℃ or less for a long time and -15 ℃ or less even for a short time. The reason for this is that the lower the temperature, the less change in the food and the higher the ice crystals grow at 15 ° C or above, and thus the effect is reduced even after rapid freezing. Therefore, when selling, it is customary to keep it at -15 ° C or lower.

Looking at the structure of the rice cake packaging container mentioned above are as follows.

Inside the non-ferrous metal container such as a synthetic resin container (1) resistant to heat having a plurality of through holes (11) formed at an upper portion thereof or aluminum having excellent thermal conductivity, a lactic acid paper (2) having a predetermined area is inserted therein, and an upper surface thereof. The sheet paper (3) printed on the surface of the manual is made by heat fusion.

The through hole 11 formed at the bottom of the container in the above may be formed in the form of a screen 11 '.

Unexplained code | symbol, 4 is solid matter, 5 represents rice cake powder, respectively.

Referring to the operation of the container of this structure is as follows.

First, the lactic acid paper 2 (oiled wet paper) is laid in the container 1 in which the through-holes 11 are formed, and the solids 4 and the rice flour 5 are sequentially stacked a plurality of times, and then the upper surface is seated (3). It is sealed by heat fusion and then rapidly frozen and frozen.

At this time, the lactic acid paper 3 serves to prevent the rice flour 5 or the solids 4 from falling through the through-holes 11 formed in the lower portion of the container 1 and not to change the shape of the rice cake.

The through-hole (11) is to be used as a rising passage of steam when steam is steamed through the steamed rice cake powder (5) is steamed through the steamed rice cake (5) accumulated in the heritage site (3).

In addition, as in the embodiment of the present invention, when the lower portion of the container is injected into the screen (11 ') form, the steaming effect is further doubled.

The container 1 in the above is preferably used to select a poly-based synthetic resin that is widely distributed in the market, because it is harmless to the human body without being deformed at high heat.

According to the present invention, it is possible to maintain a long shelf life by packaging the rice cake material in a packaging container formed with air vents and freezing after rapid freezing by peeling away from the conventional method of manufacturing the rice cake, the user during drinking It is possible to popularize the rice cake by simply giving steam to make rice cakes, and to achieve various useful effects such as shortening the cooking time and promoting the consumption of rice so that Korean rice cakes can be widely distributed and vitalize the rural economy. It is obvious that this is a very advantageous invention.

Claims (6)

A soaking step called a sufficient amount of rice over 8 to 12 hours; Drying step of filtering to a water content of 30 to 40% by sieving; Process rice flour is prepared through a series of grinding steps in which it is pulverized to have a normal rice flour particle size. A soybean called soybean paste, mung beans, or soybeans, which is a solid material, which is sufficiently called for 4 to 6 hours; Steaming and rinsing by removing water and steaming for 90 to 120 minutes; A drying step of removing water while cooling; Preparing a pulverized solid using a screen to have a common solid particle size; Laying down a lactic acid paper in a synthetic resin small packaging container in which a vent hole is formed at a lower portion thereof, and sequentially stacking a predetermined amount of solids, rice cake powder, and solids in a plurality of times; Covering the heritage paper extending thereon and sealing the upper portion of the container by a technique such as heat fusion; Method of producing instant rice cakes frozen and passed through a series of manufacturing processes to rapidly freeze. The method according to claim 1, The method of manufacturing an instant rice cake comprising the step of heating by a slight steam from the outside of the container to the inside before the rapid freezing during the manufacturing process, followed by rapid freezing. The method according to claim 1 or 2, The rice cake powder; After mixing a certain amount of raisins evenly in a state in which a lactic acid paper is inserted into a container, a method for producing an instant rice cake comprising the rapid freezing by circulating frozen. In the interior of the synthetic resin container (1), which is open to the upper part and has a plurality of through holes (11) in the lower part, a heritage paper (2) having a predetermined area is inserted therein, and on the upper surface thereof, a sheet of paper (with instructions printed on it) 3) is a packaging container for instant rice cakes, characterized in that made by heat fusion. The method according to claim 4, The through-holes (11) formed on the bottom of the container (1) is a packaging container for instant rice cakes, characterized in that formed in the form of a screen (11 '). The method of claim 4, wherein The container (1) is a packaging container of instant rice cakes, characterized in that made of non-ferrous metals.

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