KR100903938B1 - Baked rice cake sheet for fast-food and method thereof - Google Patents

Baked rice cake sheet for fast-food and method thereof Download PDF

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KR100903938B1
KR100903938B1 KR1020080001300A KR20080001300A KR100903938B1 KR 100903938 B1 KR100903938 B1 KR 100903938B1 KR 1020080001300 A KR1020080001300 A KR 1020080001300A KR 20080001300 A KR20080001300 A KR 20080001300A KR 100903938 B1 KR100903938 B1 KR 100903938B1
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rice
minutes
sheet
baked
grains
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KR1020080001300A
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Korean (ko)
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박해만
김영수
이창훈
유재훈
조동훈
허은희
김민성
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주식회사 삼립식품
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2200/00Function of food ingredients
    • A23V2200/30Foods, ingredients or supplements having a functional effect on health
    • A23V2200/31Foods, ingredients or supplements having a functional effect on health having an effect on comfort perception and well-being

Abstract

A baked rice cake for fast-foods and a preparation method thereof are provided to show low glycaemic index in comparison with other wheat flour-based cake and to secure a longer preservation period. A method for preparing a baked rice cake for fast-foods comprises the following steps of: immersing rice grains in water for 4-12 hours and dehydrating the rice grains for 30 minutes; pulverizing the rice grains; adding water and refined salt to the pulverized grains and mixing them; secondarily pulverizing the grains; adding raw rice wine, refined sugar and other sub-materials to the pulverized grains; primarily fermenting the mixture at 38°C for 60 minutes; stirring the dough to remove bubbles; panning and secondarily fermenting the dough at 38°C for 30-40 minutes; molding the dough into a sheet shape; baking in a steam-injection type oven at 200-250°C for 12-15 minutes; cooling the sheet down to lower than 35°C; and putting a filling material(11) between the sheets to prepare a sandwich.

Description

패스트푸드용 증편시트 및 그의 제조 방법{baked Rice Cake Sheet for Fast-food and Method Thereof}Baked Rice Cake Sheet for Fast-food and Method Thereof}
본 발명은 패스트푸드용 웰빙 구운 증편시트 및 그의 제조방법에 관한 것으로서, 본 발명에 따르는 패스트푸드용 증편시트는 쌀가루 반죽을 구워 만드는 방식으로 증편시트를 제조하기 때문에 조리과정에서 발생되는 트랜스 지방이 전혀 없고, 유지가 들어간 기타 빵류에 비해서도 식감이 떨어지지 않으며, GI(당지수)가 낮으며, 기존방식대로 증숙하지 않고 구움으로써, 수분 함유량이 적어 보관기간이 길어진 증편시트에 관한 것이다.The present invention relates to a well-being baked baked thickening sheet for fast food and a method for manufacturing the same, and the fast food thickening sheet according to the present invention has no trans fat generated during the cooking process because the thickened sheet is manufactured by baking rice flour dough. It does not have a poor texture, compared to other breads containing fat, low GI (glucose index), and roasted without steaming according to the existing method, the moisture content is low, and the storage period is longer.
떡은 우리나라 전래의 조리 가공 식품으로서 서양의 햄버거나 샌드위치와 유사하게 식사를 대신하여 예로부터 사용되어 왔다. 이러한 떡은 주로 멥쌀이나 찹쌀을 기본으로 하고 여기에 두류, 견과류, 과일, 꽃잎 등을 배합하여 영양상 균형을 이루고 있을 뿐 아니라 기호도면에서나 건강 증진 면에서도 훌륭한 우리의 전통식품이다. Rice cakes have been used in place of meals in the past, similar to western hamburgers and sandwiches, as traditional Korean processed foods. These rice cakes are mainly based on non-glutinous rice or glutinous rice, and it has a nutritional balance by combining soybeans, nuts, fruits, and petals, and it is our traditional food which is excellent in terms of taste and health.
하지만 산업화로 인한 식품의 대량생산으로 가공식품이나 즉석식품의 개발로 우리의 식생활에서 떡은 점점 위축되어 가고 있으며, 그 자리를 햄버거나 샌드위치와 같은 패스트푸드가 자리 잡고 있다. However, with the mass production of foods due to industrialization, the development of processed foods or instant foods is causing the rice cakes to shrink in our diet, and fast foods such as hamburgers and sandwiches are taking place.
한편, 햄버거 및 샌드위치는 시간과 공간의 제약을 주지 않는 등의 장점 때문에 현대인에게 간편한 식사대용 또는 간식거리가 되고 있으나, 고열량, 고트랜스지방화 등의 이유로 성장하는 아이들이나, 비만인 현대인의 식사로는 적합하지 않아 저열량화 및 저트랜스 지방화를 추구하는 목소리가 높아지고 있다.On the other hand, hamburgers and sandwiches have become a convenient meal substitute or snack for modern people due to its advantages such as not limiting time and space. As a result, voices seeking to lower calories and lower trans localization are rising.
이에 현재 서구의 패스트푸드에 우리나라 전통식품인 떡을 접목시킨 다양한 제품들이 시도되고 연구되고 있다. 대한민국 등록특허 제 10-0425415호, 공개특허 제10-2004-0051128호 및 공개특허 제 10-2006-0081629호는 그러한 소비자의 요구가 적절히 반영되어 나온 떡을 이용한 떡 샌드위치에 관하여 개시하고 있으나, 상기 발명의 샌드위치용 떡은 종래의 떡 제조방법인 증숙(찌는)방법으로 제조되어 종래의 빵으로 제조된 샌드위치용 또는 햄버거용 시트에 비해 수분함량이 많고, 이로 인하여 미생물의 침입이 용이하고, 냉동보관에도 용이하지 않으며, 제품성형 후 약간의 수분만 증발되어도 굳어지는 단점 때문에 장기간 보관이 어렵고, 손에 잘 달라붙고 무겁고 다루기가 까다로운 등 대량유통, 대량소비를 목적으로 패스트푸드용으로 사용하는데 상당한 문제점이 있었다. At present, various products that combine the traditional Korean food rice cake with western fast food have been tried and studied. Republic of Korea Patent Registration No. 10-0425415, Patent Publication No. 10-2004-0051128 and Patent Publication No. 10-2006-0081629 discloses a rice cake sandwich using a rice cake that reflects the needs of such consumers properly, Sandwich rice cake of the invention is produced by the steaming method of the conventional rice cake manufacturing method is more water content compared to the sandwich sheet for hamburgers or hamburgers made of conventional bread, thereby invading microorganisms, and easy to store frozen It is not easy to use, and it is hard to store for a long time due to the disadvantage that it hardens even if only a few minutes evaporate after molding the product.It is difficult to be stored for a long time. there was.
이에, 본 발명자들은 상기한 종래의 문제점을 해결하기 위하여 연구를 거듭 결과, 찌는 방법이 아닌 굽는 방법을 이용하여 가볍고 수분량이 적으면서 다루기 용이한 구운 증편시트를 제조할 수 있는 방법을 개발함으로써 본 발명을 완성하게 되었다. Accordingly, the present inventors have repeatedly studied to solve the above problems, the present invention by developing a method for producing a light and easy to handle baked thickened sheet using a baking method rather than a steaming method. To complete.
따라서, 본 발명은 패스트푸드용 웰빙 구운 증편시트를 제공한다. Accordingly, the present invention provides a well-being baked thickened sheet for fast food.
또한, 본 발명은 패스트푸드용 웰빙 구운 증편시트의 제조방법을 제공한다. In addition, the present invention provides a method for manufacturing a well-being baked thickened sheet for fast food.
본 발명의 다른 목적 및 이점은 하기의 발명의 상세한 설명 및 청구범위에 의해 보다 명확하게 된다.Other objects and advantages of the present invention will become apparent from the following detailed description and claims.
본 발명에 의하면, 패스트푸드용 웰빙 구운 증편시트(10)는 증편을 증기에 찌는 대신 구움으로써 트랜스 지방이 전혀 없고, GI(당지수)가 낮으며, 수분 함유량이 적어 보관기간이 길어진 증편시트를 얻을 수 있다. 본 발명의 웰빙 구운 증편시트는 샌드위치, 토스트 및 러스크 등 각종 다양한 용도에 시트로 활용하여 트랜스지방 섭취를 제한해야 하는 환자 및 건강을 염려하는 현대인의 웰빙식으로 기대되며, 쌀 소비를 촉진시켜 농가 경제에 보탬이 될 것으로 기대된다.According to the present invention, the well-being baked thickened sheet 10 for fast food is baked without steaming steamed Jeunggi, which has no trans fat, low GI (glucose index), and low moisture content. You can get it. The well-being baked thickened sheet of the present invention is expected to be used as a sheet for various uses such as sandwiches, toasts and rusks. It is expected to be a boon to.
본 발명의 웰빙 구운 증편시트(10)는 다음의 과정을 필수공정으로 한다.The well-being baked thickened sheet 10 of the present invention has the following process as an essential process.
본 발명의 웰빙 구운 증편시트(10)는 침지, 탈수 및 분쇄공정을 거친 쌀가루에 효모, 정제염, 물을 배합하여 모양을 만들고, 스팀분사식 오븐에서 굽는 방식에 의하여 제조된다.The well-being baked thickened sheet 10 of the present invention is made by mixing yeast, refined salt, and water with rice powder that has been immersed, dehydrated, and crushed to form a shape, and is baked by baking in a steam spray oven.
이를 상세히 살펴보면, 우선 깨끗이 씻은 쌀을 4시간~12시간 동안 침지하고, 약 30분 동안 탈수하여 분쇄한다. 1차 분쇄한 원료에 정제염 및 물를 가하여 1차 원료혼합을 거친 후에 2차 분쇄 한다. 분쇄한 혼합원료에 막걸리, 정백당, 기타 부원료를 첨가하여 혼합하고 38℃에서 60분 동안 수분75%가 유지되도록 1차 발효시킨다. 1차 발효를 마친 반죽을 기포를 제거하기 위하여 휘저어주고, 철판위에서 팬닝을 한 다음 수분75%가 유지되는 상황에서 38℃에서 30-40분 동안 2차 발효시킨 후 스팀분사식 오븐에서 200 내지 250℃ 및 12~15분 동안 소성시킨다. 소성시킨 구운 증편은 35℃ 이하로 냉각한 후 재단, 포장한다.Looking at this in detail, first, the washed rice is immersed for 4 to 12 hours, and dehydrated for about 30 minutes to grind. Purified salt and water are added to the first crushed raw material, followed by the first raw material mixing, followed by second crushing. Makgeolli, white sugar, and other minor ingredients are added to the pulverized mixed raw materials and mixed, and the first fermentation is performed at 38 ° C. for 60 minutes to maintain 75% moisture. Stir the dough after the first fermentation to remove bubbles, pan on a griddle and secondary fermentation at 38 ℃ for 30-40 minutes under 75% moisture retention, then 200 ~ 250 ℃ in steam spray oven And calcined for 12-15 minutes. The baked baked thickener is cooled to 35 ° C or lower, then cut and packaged.
본 발명의 웰빙 구운 증편시트의 원료는 멥쌀 또는 찹쌀을 말하는 것으로, 빵의 원료가 되는 밀에 비해 영양가가 높고, 단백질 함량이 풍부하여 식사용 또는 간식용으로 적합하다. 특히 GI수치(당지수)가 낮아 다이어트를 위한 성인 또는 저혈당식이가 필요한 환자 및 노인을 위한 식사용으로 바람직하다. 상기 원료에는 예 건대, 현미, 백미, 흑미, 녹미 및 홍미 등이 있으며, 바람직하게는 현미, 백미, 흑미이며, 가장 바람직하게는 현미이다.The raw material of the well-being baked thickened sheet of the present invention refers to non-glutinous rice or glutinous rice, which is more nutritious and rich in protein content than wheat, which is a raw material of bread, and is suitable for eating or snacking. In particular, a low GI level (glyco index) is preferable for meals for the elderly and patients or adults who need a low glycemic diet for diet. Examples of the raw material include dry barley, brown rice, white rice, black rice, green rice, red rice, and the like, preferably brown rice, white rice, black rice, and most preferably brown rice.
상기 침지는 원료를 물에 담그는 것을 의미하며, 침지수의 량은 원료무게의 1.5∼2.5배가 적당하며, 충분히 침지시킨 원료는 물기를 뺀 후 분쇄한다.The immersion means to immerse the raw material in water, the amount of immersion water is 1.5 to 2.5 times the weight of the raw material is suitable, the raw material sufficiently immersed after crushing the water.
상기 분쇄는 150~ 200 메쉬 크기로 분쇄하는 것이 바람직하나, 100∼150 메쉬로 분쇄하여도 무방하다. The pulverization is preferably pulverized to 150 ~ 200 mesh size, it may be pulverized to 100 ~ 150 mesh.
상기 분쇄한 원료가루는 물, 효모, 정제염을 첨가하며 반죽한다. 이때 정제염의 첨가는 분쇄를 용이하게 하기 위하여 분쇄과정 전에 첨가될 수 있다. 또한 반죽과정중에 상기 물, 효모, 정제염 이외에도 식감 및 표피기공 꽈리현상을 방지하기 위하여 산탄검을 첨가할 수 있고, 부패를 방지하고 장기간 보관을 용이하게 하기 위하여 천연항균제인 폴리라이신을 첨가할 수 있으며, 토스트용으로 제조할 경우 고소함과 바삭함을 향상시키기 위하여 칩마가린을 첨가할 수도 있다. 또한 상기 첨가제 이외에 맛, 모양을 위하여 설탕, 천연발효종, 천연색소 등을 첨가할 수 있다.The ground raw powder is kneaded with the addition of water, yeast and refined salt. In this case, the addition of the refined salt may be added before the grinding process to facilitate the grinding. In addition to the water, yeast, and refined salt during the kneading process, xanthan gum may be added to prevent texture and epidermal pore removal, and natural lysine polylysine may be added to prevent rot and to facilitate long-term storage. When prepared for toast, chip margarine may be added to improve savoryness and crispyness. In addition to the additives, sugar, natural fermentation species, natural pigments, etc. may be added for taste and shape.
또한 상기 시트의 두께는 햄버거, 토스트 및 샌드위치 등의 패스트푸드용으로 용이하게 사용하기 위하여 두께를 1~2cm로 제조되며, 바람직하게는 1.2~ 1.5cm이다. 상기 시트의 모양은 사각형, 원형, 타원형, 반원형, 마름모형 등 다양한 모양으로 제조될 수 있으며, 이에 한정되지 않는다. In addition, the thickness of the sheet is prepared in a thickness of 1 ~ 2cm for easy use for fast food, such as hamburgers, toasts and sandwiches, preferably 1.2 ~ 1.5cm. The shape of the sheet may be manufactured in various shapes such as square, circle, oval, semicircle, rhombus, and the like.
본 발명의 웰빙 구운 증편시트는 패스트푸드를 만들기 적합하도록 수분량이 적고, 가벼우며, 냉동보관 및 실온에서도 장기간 보관이 용이하도록 발명한 것으로써, 트랜스 지방이 없고 및 GI수치(당지수)가 낮은 웰빙 패스트 푸드의 재료로서 그 효과가 매우 크다.The well-being baked thickened sheet of the present invention has a low moisture content, light weight, suitable for making fast food, and is invented to be easily stored for a long time even in frozen storage and at room temperature, and has no trans fat and low GI value (glucose index). As a fast food ingredient, the effect is very large.
실시예Example
실시예 1.Example 1.
우선, 쌀 1kg을 준비하여 깨끗이 씻은 다음 쌀의 2배량의 물에 10시간 동안 침지시킨다. 그런다음 약 30분 동안 탈수하여 분쇄한다. 1차 분쇄한 원료에 정제염 및 물를 가하여 1차 원료혼합을 거친 후에 2차 분쇄한다. 2차 분쇄한 혼합원료에 막걸리, 정백당, 기타 부원료를 첨가하여 혼합하고 38℃에서 60분 동안 수분 75%가 유지되도록 1차 발효시킨다. 1차 발효를 마친 반죽을 기포를 제거하기 위하여 휘저어주고, 철판위에서 팬닝을 한 다음 수분75%가 유지되는 상황에서 38℃에서 30분 동안 2차 발효시킨 후 스팀분사식 오븐에서 200℃ 및 15분 동안 소성시킨다. 소성시킨 구운 증편은 35℃ 이하로 냉각한 후 재단, 포장한다.First, 1 kg of rice is prepared, washed, and then immersed in twice as much water as rice for 10 hours. Then dehydrate and grind for about 30 minutes. Purified salt and water are added to the first milled raw material, followed by the first raw material mixing, followed by second milling. Makgeolli, white sugar, and other auxiliary ingredients are added to the second pulverized mixed raw material and mixed, and the first fermentation is performed at 38 ° C. for 60 minutes to maintain 75% moisture. After the first fermented dough is stirred to remove bubbles, it is panned on an iron plate and secondly fermented at 38 ° C. for 30 minutes while maintaining 75% of moisture, followed by 200 ° C. and 15 minutes in a steam spray oven. Fire. The baked baked thickener is cooled to 35 ° C or lower, and then cut and packaged.
도 1은 패스트푸드용 웰빙 구운 증편 시트(A) 및 이를 응용한 샌드위치(B)의 예시도로서, A는 본원발명의 웰빙 구운 증편 시트이고, B는 본원발명의 웰빙 구운 증편시트(10)사이에 각종야채 및 속재료(11)를 채워 넣은 샌드위치의 사시도이다.1 is an exemplary view of a well-being baked thickened sheet (A) and a sandwich (B) using the same, A is a well-being baked thickened sheet of the present invention, B is between the well-baked thickened sheet of the present invention (10) It is a perspective view of the sandwich which stuffed the various vegetables and the ingredients 11 in.

Claims (4)

  1. 삭제delete
  2. 쌀가루를 물로 배합하여 시트 형상체를 만들고, 상기 시트 형상체를 200 내지 250℃ 온도의 스팀분사 오븐에서 12 내지 15분 동안 구워 만드는 것을 특징으로 하는 패스트푸드용 증편시트. Rice flour is blended with water to make a sheet-like body, and the sheet-like thickening sheet for fast food, characterized in that baked for 12 to 15 minutes in a steam spray oven at a temperature of 200 to 250 ℃.
  3. 제 2 항에 있어서, 상기 쌀가루는 현미가루임을 특징으로 하는 패스트푸드용 구운 증편시트. According to claim 2, wherein the rice flour is brown rice flour for fast food, characterized in that the brown rice flour.
  4. 쌀가루를 물로 배합하여 시트 형상체을 만들고, 상기 시트 형상체를 200 내지 250℃ 온도의 스팀분사 오븐에서 12 내지 15분 동안 구워 만드는 패스트푸드용 증편시트의 제조방법.Rice flour is mixed with water to make a sheet-like body, and the sheet-like manufacturing method for fast food thickening sheet for baking for 12 to 15 minutes in a steam spray oven at 200 to 250 ℃ temperature.
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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102293228A (en) * 2011-08-01 2011-12-28 浙江工商大学 Chinese style instant rice hamburger and preparation method thereof
KR101161806B1 (en) 2009-10-26 2012-07-03 최경애 A Rice Cake Sandwich of Manufacturing Method
KR101177906B1 (en) 2009-12-31 2012-08-28 진안군 Jeungpyun containing hearbal medicine and method thereof
KR101820626B1 (en) * 2017-03-10 2018-01-19 주식회사 에스피씨삼립 Steamed rice cake composite, Steamed rice cake manufactured by using the steamed rice cake composite, food manufactured by using the steamed rice cake

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH05260911A (en) * 1992-03-23 1993-10-12 Toshiyuki Ota Sandwich
KR100290068B1 (en) * 1998-09-14 2001-09-22 혜 원 박 Pizza about Jeung Jeung
KR100456362B1 (en) 2002-07-24 2004-11-10 (주)라이스랜드 The method for manufacturing hamburger bun composed of mainly rice and burly and hamburger bun made by the method
US20060222740A1 (en) * 2005-04-04 2006-10-05 Kao Chai Y Food product

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH05260911A (en) * 1992-03-23 1993-10-12 Toshiyuki Ota Sandwich
KR100290068B1 (en) * 1998-09-14 2001-09-22 혜 원 박 Pizza about Jeung Jeung
KR100456362B1 (en) 2002-07-24 2004-11-10 (주)라이스랜드 The method for manufacturing hamburger bun composed of mainly rice and burly and hamburger bun made by the method
US20060222740A1 (en) * 2005-04-04 2006-10-05 Kao Chai Y Food product

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101161806B1 (en) 2009-10-26 2012-07-03 최경애 A Rice Cake Sandwich of Manufacturing Method
KR101177906B1 (en) 2009-12-31 2012-08-28 진안군 Jeungpyun containing hearbal medicine and method thereof
CN102293228A (en) * 2011-08-01 2011-12-28 浙江工商大学 Chinese style instant rice hamburger and preparation method thereof
KR101820626B1 (en) * 2017-03-10 2018-01-19 주식회사 에스피씨삼립 Steamed rice cake composite, Steamed rice cake manufactured by using the steamed rice cake composite, food manufactured by using the steamed rice cake

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