KR100777133B1 - Manufacturing method of instant food using seasoned fried rice and whole grain dough - Google Patents

Abstract

The present invention relates to a method for manufacturing instant food using seasoned fried rice and grain flour dough. More specifically, when food is cooked on the fly when the grain powder dough and seasoned fried rice are sequentially infused into a mold, the food made of rice is fast food. In addition to the same effect, and to provide an evenly nutrient-rich food to help the health of the people to the invention.

In the present invention described above, 49 to 53% by weight of grains, 3 to 4% by weight of eggs, 2 to 3% by weight of milk, 0.8 to 1.2% by weight of cooking oil, 0.8 to 1.2% by weight of olive oil, 0.4 to 0.6% by weight of salt and water Preparing 39-43% by weight of dough material; Putting the prepared ingredients into a kneader and kneading the ingredients sufficiently while evenly mixing; Storing the finished dough at a low temperature of 4 to 6 ° C. and aging for about 4 hours; Adding various seasonings to the well-cooked rice and stir-frying to prepare the seasoning fried rice; Firstly injecting the prepared dough into the molding groove of the lower mold while heating the lower mold made of metal on low heat; Adding the prepared seasoned fried rice to the first injected dough; Inject the dough into the battered dough so that the seasoned fried rice is surrounded by the dough, and then cover the upper mold on the lower mold and heat the upper and lower molds two to three times with 80 ~ 100 seconds heating on medium heat. Seasoning fried rice is cooked sufficiently; It can be achieved by the method of manufacturing instant food using seasoned fried rice and grain flour dough, the step of opening the upper mold and withdrawing the ready-to-cook food from the lower mold.

Description

Manufacturing method of instant food using seasoned fried rice and ground flour dough {a manufacturing method for fastfood}

1 is a manufacturing process chart sequentially listing the manufacturing process of the instant food according to the present invention,

2a to 2f are cross-sectional views sequentially listing the manufacturing process of the present invention.

Explanation of symbols on the main parts of the drawings

10: Instant Food

11: dough

11a: bread

12: seasoned fried rice

21: upper frame

22: lower mold

21a, 22a: molding groove

30: edible release agent

The present invention relates to a method for manufacturing instant food using seasoned fried rice and grain flour dough. More specifically, when food is cooked on the fly when the grain powder dough and seasoned fried rice are sequentially infused into a mold, the food made of rice is fast food. In addition to the same effect, and to provide an evenly nutrient-rich food to help the health of the people to the invention.

In modern times, people prefer western diets to eat meat, and fast foods and fast foods tend to increase the body shape and height of adolescents. In addition, there were problems such as obesity-type constitution and various diseases such as adult diseases due to ingestion, and pure native foods gradually disappeared to protect our unique food culture. This has been a significant burden on the economy.

In particular, fast food, which is designed to be carried around when customers provide ready-to-eat foods, is rich in foods such as cooked foods and rice that are widely used anywhere and anytime for busy people. While providing nutrients, the effects of minimizing cholesterol and fat content and preventing various diseases could not be expected.

However, the foods cooked with rice are served on a formal table with spoons, chopsticks and various side dishes, so you can eat a variety of nutrients evenly, but you can't pick them up easily by hand and eat them easily. It was difficult to use widely as a snack food provided to the modern people living in Seoul.

The present invention has been made in view of the above-mentioned problems, and its object is to inject grain flour dough and seasoned fried rice or pizza ingredients into a mold one by one, and then cook the food immediately so that the food made of rice has the same effect as fast food. It is to provide a method for producing instant food using seasoned fried rice and grain flour dough that can be obtained.

Features of the present invention for achieving the above object is 49 to 53% by weight of grains, 3 to 4% by weight of eggs, 2-3% by weight of milk, 0.8 to 1.2% by weight of cooking oil, 0.8 to 1.2% by weight of olive oil, salt Preparing a dough material of 0.4 to 0.6% by weight and 39 to 43% by weight of water; Putting the prepared ingredients into a kneader and kneading the ingredients sufficiently while evenly mixing; Storing the finished dough at a low temperature of 4 to 6 ° C. and aging for about 4 hours; Adding various seasonings to the well-cooked rice and stir-frying to prepare the seasoning fried rice; Firstly injecting the prepared dough into the molding groove of the lower mold while heating the lower mold made of metal on low heat; Adding the prepared seasoned fried rice to the first injected dough; Inject the dough into the batter into the dough twice, so that the seasoned fried rice is surrounded by the dough, cover the upper mold on the lower mold, and heat the upper and lower molds two or three times while heating it for 80-100 seconds on medium heat. And seasoning fried rice is cooked sufficiently; It can be achieved by the method of manufacturing instant food using seasoned fried rice and grain flour dough, the step of opening the upper mold and withdrawing the ready-to-cook ready food from the lower mold.

Hereinafter, described in detail by the accompanying drawings a preferred embodiment for achieving the above object is as follows.

Example

1 Kg of grain flour, 60 g of eggs, 50 g of milk, 20 g of cooking oil, 20 g of olive oil, 6 g of salt, and 800 ml of water were prepared.

The grain flour is a mixture of flour and rice flour in a 1: 1 weight ratio, a mixture of rice flour and corn flour in a 1: 1 weight ratio, flour and ground rice (pulverized finely ground rice) 1 : 1 weight ratio mixture, flour, rice flour and ground rice mixed in a 1: 1 ratio, and flour and pentagonal powder in a 1: 1 weight ratio Used.

When finely crushed and mixed with rice cooked finely in the grain flour was used to increase the viscosity of the dough and to make the outer shell of the instant food softer and chewy taste.

Subsequently, the prepared materials were put into a kneader and mixed with stirring to knead the ingredients. The kneader was used a conventional stirring arm kneader to stir the material in the container with a stirring blade.

On the other hand, the dough is kneaded evenly by putting rice powder and crushed rice in the kneader with water, knead again with flour, knead the egg, milk, cooking oil, olive oil, salt and knead all the ingredients evenly mixed The dough could be completed.

At this time, the egg was stirred with a little salt and foamed, and the yolks and whites were evenly mixed and added to the grain flour dough to knead.

Subsequently, the finished dough was stored at a low temperature of about 5 ° C. and aged for about 4 hours to prepare a dough.

Subsequently, various seasonings were added to the well-cooked rice and stir-fried while mixing evenly.

The seasoned fried rice is preferably used for various types of fried rice commonly cooked at home.

The kinds of seasoned fried rice are mainly various, such as yukyuk fried rice, kimchi fried rice, octopus fried rice, chicken fried rice, chicken gangjeong fried rice, seafood vegetable fried rice, fried egg rice, anchovy fried rice, squid fried rice, octopus fried rice, shrimp fried rice It can be provided in various ways.

Meanwhile, the above-mentioned seasoned fried rice may be evenly mixed so that the radish is finely chopped so that the total weight of the seasoned fried rice is 18 to 22% by weight. When radish is mixed with seasoned fried rice in this way, the chewy taste of seasoned fried rice is improved, and a considerable amount of water is generated to give the effect of eating broth, and the fresh taste of pickled pickled radish in a short period of time can be felt. There is such an advantage.

However, since the types of fried rice are very diverse, the present invention is not limited to the type of seasoned fried rice.

In some cases, any one of ham steak, bulgogi pizza, kimchi pizza, and kimchi tuna pizza may be mixed with seasoning fried rice in a 1: 1 weight ratio. The pizza was prepared by mixing ingredients of ham, pickles, mushrooms, onions, sweet corn, and pizza cheese in a weight ratio of 1: 1: 1: 1: 1: 1.

However, the pizza is not limited to the ingredients and the mixing ratio of the pizza in the present invention because the type of ingredients and the mixing ratio may be formed slightly different.

The preparation of the dough and seasoned fried rice was completed through the above-described process.

Subsequently, as shown in FIG. 2A, the dough 11 prepared in the molding groove 22a formed in the lower mold 22 was first injected while the lower mold 22 made of metal was heated with low heat.

Subsequently, as shown in FIG. 2B, the seasoned fried rice 12 prepared in the firstly injected dough 11 was added.

Subsequently, as shown in FIG. 2C, after the dough 11 is injected secondly onto the injected dough 11, the seasoned fried rice 12 is surrounded by the dough 11, as shown in FIG. 2D. Similarly, while covering the upper mold 21 on the lower mold 22 and raising the fire and heating for about 90 seconds with medium heat, the upper and lower molds 21 and 22 are turned upside down 2-3 times as shown in FIG. 2E. Water (11) and seasoned fried rice (12) was cooked enough to complete the cooking.

The seasoned fried rice 12 and the dough (11) was to be a volume ratio of 4: 1, because it can be formed differently depending on the type of sauce of the seasoned fried rice (12) In the present invention, the seasoned fried rice 12 and the dough It is not limited to the compounding ratio of (11).

Subsequently, after opening the upper mold 21 and withdrawing the ready-to-cook food from the lower mold 22, as shown in FIG. 2F, the seasoned fried rice 12 is surrounded by the grain bread 11a and the instant food 10. ) Production is complete.

Subsequently, the cooked ready-to-eat food 10 may be packaged in a wrapping paper and provided to consumers.

Through the manufacturing process described above, 400 instant foods having a size of 3.5 cm, 3.5 cm, and 3.4 cm in height were manufactured, and instant food was randomly selected from passers-by in the temporarily installed food booth. The result of the survey was that, except for 12 people who did not respond, the response of 388 respondents was delicious and nutritious food.

Although the preferred embodiments of the present invention have been illustrated and described above, the present invention is not limited to the above-described embodiments, and the present invention is not limited to the above-described embodiments without departing from the spirit of the present invention as claimed in the claims. Various modifications can be made by those skilled in the art, and such modifications are intended to fall within the scope of the appended claims.

The present invention as described above, the inside of the bread baked with grain flour dough, such as flour, corn flour, rice flour, which are preferred by young people carrying a rice with marinated fried rice or paja ingredients that are low cholesterol foods It is possible to provide an unusual form of ready-to-eat food that can be cooked and eaten so that consumers can get enough nutrients evenly, make active use of snacks and stocks, and choose time and place for modern people living busy lives. It has the advantage of being widely available without being able to provide a high-quality instant food with a competitive edge.

Moreover, it provides seasoned fried rice cooked with rice along with bread made of various grains, thus minimizing the content of cholesterol and fat to prevent various diseases such as adult diseases. It is possible to provide instant foods, which can prevent obesity, which can be caused by unbalanced supply of nutrients, and promote the consumption of rice. There is an advantage such as to relieve.

Claims (4)

Of 49 to 53% by weight of grains, 3 to 4% by weight of eggs, 2-3% by weight of milk, 0.8 to 1.2% by weight of cooking oil, 0.8 to 1.2% by weight of olive oil, 0.4 to 0.6% by weight of salt, 39 to 43% by weight of water Preparing a dough material; Putting the prepared ingredients into a kneader and kneading the ingredients sufficiently while evenly mixing; Storing the finished dough at a low temperature of 4 ~ 6 ℃ aging for 4 hours; Adding various seasonings to the well-cooked rice and stir-frying to prepare the seasoning fried rice; Firstly injecting the prepared dough into the molding groove of the lower mold while heating the lower mold made of metal on low heat; Adding the prepared seasoned fried rice to the first injected dough; Inject the dough into the battered dough so that the seasoned fried rice is surrounded by the dough, and then cover the upper mold on the lower mold and heat the upper and lower molds two to three times with 80 ~ 100 seconds heating on medium heat. Seasoning fried rice is cooked sufficiently; Opening the upper mold and withdraw the cooked ready-to-eat food from the lower mold to the step of packing in a wrapping paper, characterized in that the manufacturing method of instant food using fried rice and grain flour dough. The method of claim 1, wherein the grain flour Flour and rice flour mixed in a 1: 1 weight ratio, Rice flour and corn flour mixed in a 1: 1 weight ratio, Flour and finely ground rice mixed in a 1: 1 weight ratio, Flour, rice flour and ground rice mixed in a ratio of 1: 1: 1 by weight, Method for producing instant food using seasoned fried rice and grain flour dough, characterized in that any one of the mixture of flour and five-curve flour in a 1: 1 weight ratio. The method of claim 1, The seasoned fried rice is yukyuk fried rice, kimchi fried rice, octopus fried rice, chicken fried rice, chicken Gangjeong fried rice, seafood vegetable fried rice, fried egg rice, anchovy fried rice, squid fried rice, octopus fried rice, shrimp fried rice, The seasoning fried rice finely chopped radish finely mixed so that the total weight of the seasoned fried rice to 18 to 22% by weight, characterized in that the production method of instant food using fried rice and grain flour dough. The method according to claim 1 or 3, Method for producing instant food using seasoned fried rice and grain flour dough, characterized in that any one of the 1: 1 weight ratio of the ham steak, bulgogi pizza, kimchi pizza, kimchi tuna pizza to the seasoned fried rice.

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