KR100901651B1 - Scorched rice ramyeon and scorched rice ramyeon and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a nurungji ramen and a method of manufacturing the same, fried powdered rongungji in the form of popcorn with a size of 5 mm or less in a ratio of 1: 3 mixed with glutinous rice flour and rice flour in a ratio of 1: 3 to a certain ratio (7: 3) After mixing it, it is made by using the method of making ramen noodles. Its purpose is to provide nutritious foods with the traditional taste of rice while maintaining the original taste of nurungji. The present invention constituted for this purpose is to (a) pulverizing nurungji prepared in 5 ~ 10% moisture content in the form of grains of 5 mm or less; (B) frying the Nurungji crushed into a grain shape of 5 mm or less through the process of step (a) by applying heat and pressure through a popper machine; (C) mixing 50 to 70% by weight of fried rice in the state of step (b) and 'powder mixed with glutinous rice flour and rice powder in a ratio of 1: 3' at a ratio of 30 to 50% by weight ; (D) cooking the rice cake mixed in the mixed state through the process of step (c) for about 19 minutes by steam heat treatment at 145 ° C. or more, and placing the rice cake on a cotton frame to prepare noodles; (E) step of drying the cotton noodle formed through the process of step (d) slightly in palm oil of 145 ℃ or more; (F) After the final noodle made through the process of step (e) is made by using a conventional ramen manufacturing method, the ramen soup is sealed in film of Nungungji Ramen and seasoning substitute PSP, EPS (Expanded Polystyrene), made of PP or paper formed of any one of the sealed packaging container.

Nurungji, Ramen, Soup, Sesame oil, Nuts, Seaweed

Description

Nurungji Ramen and its manufacturing method {Scorched rice ramyeon and scorched rice ramyeon and manufacturing method

1 is a flow chart showing a manufacturing process of nurungji Ramen in accordance with the present invention.

The present invention relates to a nurungji ramen and a method for manufacturing the same, and more specifically, fried fried rice nurungji, which is a product of our dietary culture, and 'powder mixed with glutinous rice flour and rice flour in a ratio of 1: 3' and constant The present invention relates to a nurungji ramen and a method for preparing the ramen which can be purchased and eaten anywhere by preparing ramen by mixing at a ratio.

Generally speaking, when rice is cooked, a part of the rice is formed by pressing it to the bottom of the pot. When the rice is cooked in a conventional rice cooker, rice, barley rice, or beans placed at the bottom of the rice cooker is pressed as it is. It is created. Nurungji is also commonly referred to as fried rice.

Nurungji, as mentioned above, is due to the lack of snacks as it is today, but is the most frequented snack since ancient times when rice was cooked through conventional pots. Such nurungji is a highly nutritious food that is rich in taste and smell due to various substances such as glucose produced by the carbohydrate and protein amino acids in rice are pressed by nurungji.

On the other hand, Nurungji as described above is unknown from when, but it is a product of the traditional Korean culture, which has been cooked by pouring a cauldron, ie, a traditional rice cooker, by pouring casting. It became impossible. The improvement of the dietary structure, which rarely obtains nurungji, has resulted in the loss of taste of our traditional snack, nurungji.

In other words, nowadays no rice is produced when rice is cooked using an electric rice cooker or other pressure rice cooker, instead of using a cauldron or a conventional rice cooker manufactured through casting, as in the past. As you can see easily became difficult to see.

Therefore, when you want to eat nurungji, there is a problem that the work for making the nurungji, such as to press the rice or rice deliberately pressed to make the nurungji. In addition, the number of people who find nurungji is reduced, as well as the problem that it is difficult to match the taste of people tamed in snacks, bread and other snacks that are on the market as such nurungji.

On the other hand, snack makers are producing various kinds of confectionery or foods like Nurungji, which are dried by cooking oil, and fried foods such as fried Nurungji, but these products merely mimic the form and taste of Nurungji. There is a problem that can not be achieved.

Moreover, Nunnungji is new to children in an effort to protect the health of children exposed to snacks or snacks containing chemical additives or to provide quality snacks through our unique snacks with excellent taste and eating. It is required as a snack.

The present invention has been proposed in order to solve the above-mentioned conventional problems, the fried rongungji crushed to a size of 5 mm or less in a popcorn form and then pulverized rongungji 'powder mixed with glutinous rice flour and rice flour in a ratio of 1: 3 The purpose of the present invention is to provide a nutritious nurungji ramen with a unique rice flavor and a method of preparing the same, while maintaining the original taste of the nurungji by mixing it with a plurality of subsidiary ingredients and in a predetermined ratio, using a conventional ramen method.

In addition, it is another object of the present invention to provide the original taste and nutrition of Nurungji, which is the product of our dietary culture, by providing the unique taste of Nuungji and the taste of nutritious rice, as well as easy to purchase anywhere To eat.

The present invention configured to achieve the above object is as follows. That is, the manufacturing method of nurungji ramen according to the present invention comprises the steps of (a) grinding the dried nurungji in the form of grains of 5 mm or less in the moisture content of 5 to 10% ratio; (B) frying the Nurungji crushed into a grain shape of 5 mm or less through the process of step (a) by applying heat and pressure through a popper machine; (C) mixing 50 to 70% by weight of nurungji and 30 to 50% by weight of rice flour fried in the step (b); (D) cooking the rice cake mixed in the mixed state through the process of step (c) for about 19 minutes by steam heat treatment at 145 ° C. or more, and placing the rice cake on a cotton frame to prepare noodles; (E) step of drying the cotton noodle formed through the process of step (d) slightly in palm oil of 145 ℃ or more; (F) After making Nuruji Ramen with the final noodle made through the process of Step (e), prepare Ramen Soup which is sealed in film of Nungungji Ramen and seasoning substitute PSP, EPS (Expanded) Polystyrene), PP or paper made of any one of the packaging containers formed by sealing.

Black beans, sunflower seeds, walnuts, pine nuts, ginkgo, peanuts, pumpkin seeds, chestnuts, almonds, coconut, oatmeal, cranberries, raisins, seaweed, seaweed, kelp, greens Any one or two or more of the selected nuts and seaweeds may be added 5 to 15 parts by weight based on 100 parts by weight of nurungji. At this time, any one or two selected from nuts and seaweeds consisting of black beans, sunflower seeds, walnuts, pine nuts, ginkgo, peanuts, pumpkin seeds, chestnuts, almonds, coconut, oatmeal, cranberries, raisins, seaweed, seaweed, seaweed, seaweed The more than one kind of sub-raw materials may be composed of powder or granular crushed to a size of 5 mm or less.

In the above-described configuration, sesame oil sealed in the kimchi and film paper lyophilized to a predetermined size may be added to the disposable packaging container.

Hereinafter, the nurungji Ramen and its manufacturing method according to a preferred embodiment of the present invention will be described in detail.

1 is a flow chart showing a manufacturing process of nurungji Ramen according to the present invention.

The technology according to the present invention is to provide a delicious and nutritious Nurungji Ramen with the addition of modern manufacturing techniques to our traditional snack, Nurungji as described above. The technology for manufacturing the delicious and nutritious Nurungji Ramen is as follows.

As shown in FIG. 1, the method for preparing nurungji ramen according to the present invention includes (a) grinding dried nurungji into grains of a predetermined size (S100), and grinding into grains of a predetermined size through step (a). The fried Nurungji is fried by applying heat and pressure through a popper machine (S110) and (C) step (B) and mixes the fried Nurungji with glutinous rice flour and rice flour in a ratio of 1: 3. Step of mixing the powder 'Nurungji mixture of the mixed state through the process of mixing (S120), (D) step (C) in a predetermined ratio by using a ramen manufacturing method (S130), the composition of Is done.

The manufacturing process of nurungji ramen as described above, first, fried by applying a certain temperature and pressure through a popper machine to fry the fried nurungji in the form of granules (S100) in a dry state. After (S110), the rice flour in the fried state of Nurungji mixed in a certain ratio (S120) to prepare a Nurungji Ramen using a ramen manufacturing method. The product thus produced is nurungji ramen to be prepared in the present invention.

On the other hand, during the manufacturing process of nurungji ramen as described above (n) in the process (S100) nurungji to dry the moisture content to about 5-10%, while grinding the size to be 5mm or less (S100) ). At this time, the reason why the moisture content of the nurungji is 5% or more is that when the moisture content of the nurungji is less than 5%, it is too dry to be pulverized in the form of grain when grinding the nurungji, and the powdered nurungji This is because it burns when fried. Therefore, it is better to dry the nurungji so that the moisture content during drying is at least about 5%.

In addition, the reason why the moisture content of the nurungji is less than 10% is that when the moisture content of the nurungji is more than 10%, even if it is dried, the rice grains are not hardened and wet, so when grinding the rice, it is not easily crushed in the form of grains. Because it does not. Therefore, it is preferable to dry so that a moisture content may be 10% or less at the time of drying of nurungji.

In addition, the reason for pulverizing the size of the nurungji which is pulverized in the process (S100) of step (a) during the manufacturing process of the nurungji ramen as described above to 5 mm or less is fried by pulverizing the nurungji through a popper machine. If the volume is many times larger than the grain nuungji before fried, it is difficult to form the nurungji fried in a popper machine (popper machine) to a certain shape. Therefore, it is preferable that the size of the nurungji in the dried state to be 5 mm or less.

In the step (b) of the step of making a ramen using Nurungji as described above, in step S110, a popper machine (sometimes referred to as a frying machine or a frying machine) is crushed into a grain form by applying a constant heat and pressure. Deep-fried grain nuungji. At this time, a popper machine may use a conventional one.

In the conventional popper machine as described above, the grain nurungji is put into a closed space of the machine and then heated to suddenly open the closed space of the machine while the inside of the machine reaches a constant pressure. There is something to be fried. However, such a popper machine can be used when manufacturing a nurungji snack in a general home, and when producing a large quantity of nurungji snack in a place such as a food company, the equipment of a popper machine is used as a unit. shall.

On the other hand, after frying grain nurongji through a popper machine as in the step (b) of step (b), it provides the fried noodles and sweetness as fried in the step (c) of step (c). Of course, mix the rice flour binding the fried grain nurongji in the proportion of 50 to 70: 30 to 50% by weight.

Mixing the fried nurungji in a proportion of 50 to 70% by weight as described above is to ensure that the manufactured nurungji ramen contains the unique taste of nurungji. In other words, if the mixing ratio of nurungji is too low, the unique taste of nurungji will be lost, and if the mixing ratio of nurungji is too high, the rice grains that bind the fried fried rice nuungji will be mixed so that the binding strength of fried egg nurungji decreases. Because there is.

Therefore, in order for the manufactured Nurungji Ramen to be molded into a certain form while maintaining the original taste of Nurungji, rice flour binding the fried grain Nurungji and fried rice of Nurungji should be mixed in an appropriate amount.

In the present invention, in the process of fried noodles, fried noodles and fried grains, the results of many tests to find a good mixing ratio of the grains of fried rice, while keeping the original taste of the fried rice. When the mixing ratio of the rice flour binding the nurungji in the state of 50 ~ 70: 30 ~ 50% by weight it was found that good Nurungji ramen was produced. In other words, when the mixing ratio of fried rice and fried rice is changed from 50 to 70:30 to 50% by weight, it is possible to keep the original taste of the rice grains. Could be manufactured.

On the other hand, as described in the step (C) of the step of the process of ramening Nurungji as described above (S120) nuts for 100 weight of nurungji when mixing the rice flour to bind the fried rice nurungji and fried rice of nurungji 5-15 parts by weight of any one or two or more of the selected raw materials may be added.

Too much of the side materials as described above is a problem that loses the unique taste of Nurungji and the problem of weakening the binding force of Nurungji should be added to the weight of nurungji in consideration of the nutritional aspect and taste.

Subsidiary materials as described above are selected from nuts and seaweeds consisting of black beans, sunflower seeds, walnuts, pine nuts, banks, peanuts, pumpkin seeds, chestnuts, almonds, coconuts, oatmeal, cranberries, raisins, seaweed, seaweed, kelp, and greens. It consists of either one species or two or more species. At this time, any one or two selected from nuts and seaweeds consisting of black beans, sunflower seeds, walnuts, pine nuts, ginkgo, peanuts, pumpkin seeds, chestnuts, almonds, coconut, oatmeal, cranberries, raisins, seaweed, seaweed, seaweed, seaweed The secondary raw material of the species or more consists of powdered or granular crushed to a size of 5 mm or less.

As mentioned above, the raw material of seaweeds and nuts, which is mixed when mixing fried rice in the fried state and fried grains in the process of ramenization, adds other flavors in addition to the unique taste of Nurungji. It has a purpose to make a unique taste, as well as mixing to further improve the nutritional value of the Nurungji Ramen is manufactured.

As described above, the sub-material consisting of seaweeds and nuts to be mixed as in the process (S120) of (C) may be used alone or as a mixture of two or more selected from seaweeds and nuts.

Seaweeds among the subsidiary materials added in the process of manufacturing the nurungji ramen of the present invention consists of powder or granulated one or two or more selected from dried laver, seaweed, kelp and seaweed to a size of 5 mm or less. At this time, seaweeds such as seaweed, seaweed, kelp, and seaweed are crushed in a dried state or baked.

In addition, the nuts used as side ingredients include one or two or more selected from black beans, sunflower seeds, walnuts, pine nuts, ginkgo, peanuts, pumpkin seeds, chestnuts, almonds, coconut, oatmeal, cranberries and raisins. At this time, nuts such as black beans, sunflower seeds, walnuts, pine nuts, ginkgo, peanuts, pumpkin seeds, chestnuts, almonds, coconut, oatmeal, cranberries and raisins are used in a roasted or roasted state. It is added in the form of crushed granules.

In addition, when a mixture of nuts and seaweeds is added as an auxiliary ingredient, one or two or more selected from seaweed, seaweed, seaweed, seaweed, etc. are shredded to a size of 5 mm or less, and black beans, sunflower seeds, walnuts, Mix the blending ratio of one or two or more nuts selected from pine nuts, ginkgo, peanuts, pumpkin seeds, chestnuts, almonds, coconuts, oatmeal, cranberries and raisins at a ratio of 70 to 90: 10 to 30% by weight.

As described above, since the mixing ratio of seaweeds is lower than that of nuts, the mixing ratio of seaweeds is lower than that of nuts when the nuts and seaweeds are mixed and added.

Process (S130) of step (d) in the manufacturing process of nurungji ramen according to the present invention is to form a nurungji mixture of fried nurungji and rice flour (or fried nurungji and rice flour and raw materials) into a certain shape For the process, in this process (S130) is to prepare the Nurungji mixture in the shape of the mold using a ramen manufacturing method.

As described above, when the Nurungji Ramen is molded using a mold, it may be useful when a large quantity of Nurungji Ramen is to be manufactured in a large facility such as a food company.

In addition, as in the step (D) (S130), a method of preparing a ramen is a method of preparing a ramen with a Nurungji mixture of fried Nurungji and rice flour (or fried Nurungji, rice flour and side ingredients). It is a very useful method to prepare the noodles in Nurungji.

As described above, nurungji ramen according to the present invention, as well as providing an opportunity for selection of favorite foods, while maintaining the original taste of nurungji while snacks that are more richly nutritious through rice flour and raw materials (nuts and seaweeds) It can be said to be more effective in that it can be provided.

The present invention is not limited to the above embodiments, and various modifications can be made within the scope of the technical idea of the present invention.

As described above, the technique according to the present invention fry the crushed Nurungji in the form of popcorn of 5 mm or less in a popcorn form, and mixes a plurality of subsidiary materials, and a mixture of glutinous rice flour and rice flour in a ratio of 1: 3 'in a proportion. After making this by using the manufacturing method of the ramen Nurungji Ramen has the effect of providing a nutritious Nurungji Nurungji Ramen with rice flour added while maintaining the original taste.

In addition, the technology according to the present invention provides the original taste and nutrition of Nurungji, which can be said to be the product of our dietary culture, by providing Nurungji Ramen.

Claims (5)

(A) pulverizing nurungji prepared and dried in a moisture content of 5 to 10% ratio in the form of a grain of 5 mm or less; (B) frying the Nurungji crushed into a grain shape of 5 mm or less through the process of step (a) by applying heat and pressure through a popper machine; (C) mixing 50 to 70% by weight of fried rice in the state of step (b) and 'powder mixed with glutinous rice flour and rice powder in a ratio of 1: 3' at a ratio of 30 to 50% by weight ; (D) cooked the nurungji mixture in the mixed state through the process of step (c) by steam steaming at 145 ° C. or more in a method of making rice cake for 19 minutes, placing the rice cake on a cotton frame to prepare noodle; (E) step of drying the cotton noodle formed through the process of step (d) slightly in palm oil of 145 ℃ or more; (F) preparing the Nurungji Ramen by using the ramen manufacturing method of the final noodle made through the process of Step (E), and then filling the ramen soup sealed in the film paper added as a substitute for a certain amount of Nurungji Ramen; (G) after the step (bar) through the Nurungji Ramen noodles and soup for noodle soup, comprising the step of manufacturing by sealing in a packaging container molded into any one of PSP, EPS (Expanded Polystyrene), PP or paper Nurungji ramen manufacturing method. delete According to claim 1, wherein in the process of (c) black beans, sunflower seeds, walnuts, pine nuts, ginkgo, peanuts, pumpkin seeds, chestnuts, almonds, coconut, oatmeal, cranberries, raisins, seaweed, seaweed, kelp, green One to two or more of the selected raw materials of nuts and seaweeds are added 5 to 15 parts by weight with respect to 100 parts by weight of Nurungji, while black beans, sunflower seeds, walnuts, pine nuts, ginkgo, peanuts, pumpkin seeds, chestnuts and almonds. , Coconut, oatmeal, cranberry, raisins, laver, seaweed, kelp, seaweed, any one or two or more selected raw materials selected from the seaweeds, characterized in that consisting of powder or granulated to a size of 5 mm or less How to make nurungji ramen delete The method of claim 1, wherein the freeze-dried kimchi and a sesame oil sealed to the film paper is further added in the process of step (e) characterized in that the Nurungji noodle manufacturing method.

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