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

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

Baked Rice Cake Sheet for Fast-food and Method Thereof}

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.

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.

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.

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.

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.

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.

Accordingly, the present invention provides a well-being baked thickened sheet for fast food.

In addition, the present invention provides a method for manufacturing a well-being baked thickened sheet for fast food.

Other objects and advantages of the present invention will become apparent from the following detailed description and claims.

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.

The well-being baked thickened sheet 10 of the present invention has the following process as an essential process.

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.

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.

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.

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.

The pulverization is preferably pulverized to 150 ~ 200 mesh size, it may be pulverized to 100 ~ 150 mesh.

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.

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.

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.

Example

Example 1.

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.

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)

delete  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 ℃.  According to claim 2, wherein the rice flour is brown rice flour for fast food, characterized in that the brown rice flour. 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.

Images