KR101050171B1 - Manufacturing method of nurungji chips - Google Patents

Abstract

The present invention relates to a method for producing nurungji chips that can be enjoyed as a snack or meal substitute, and more specifically, a step of making rice porridge by heating rice; And it relates to a manufacturing method of nurungji chip comprising the two steps to make the nurungji chip by pressing the porridge into a high-temperature mold and relates to a nurungji chip manufactured using this method.

According to the present invention, not only can produce a Nurungji chips that are soft and visible in the form of rice grains in a short period of time compared to conventional Nurungji chips, but also reduce the degree of hardening due to aging Nurungji can maintain a crispy texture for a long time The advantage is that the chip can be provided.

Nurungji, starch, luxury, porridge

Description

The method of preparing the crust of overcooked rice chip}

The present invention relates to a method for producing nurungji chips that can be enjoyed as a snack or meal substitute, and more specifically, a step of making rice porridge by heating rice; And it relates to a manufacturing method of nurungji chips comprising two steps of making the rice sticks in a high-temperature mold and pressed Nurukji chips, and Nurunji chips manufactured using such a manufacturing method.

Generally speaking, the rice is produced by pressing a portion of the rice to the bottom of the pot when it is cooked. Such rice is usually cooked in a conventional rice cooker, such as rice, barley rice, or beans placed on the bottom of the rice cooker. It is created. Nurungji is also commonly referred to as fried rice.

Nurungji is not the most abundant snacks as it is today, but it is the most frequented snack since ancient times when rice was cooked through conventional pots. Such nurungji is a very 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, since the production of nurungji greatly reduces the yield of rice, an electric rice cooker by scientific heating and steam discharge methods has emerged to suppress the production of nurungji, and thus, most of the nurungji produced when cooking rice lose its traces. It was hidden. Nurungji is a product of the traditional Korean food culture, which was made by pouring a casting pot, that is, a traditional rice cooker.

Therefore, if you want to eat nurungji in an industrialized modern society, it is very inconvenient to make nurungji by pressing rice on purpose. In addition, while maintaining the soft and traditional form of Nurungji, it is required to be manufactured to the taste of the consumer. Accordingly, a lot of research has been conducted on the manufacturing method of nurungji.

Currently, a separate nurungji manufacturing factory manufactures and supplies nurungji or its processed products (eg, nurungji rice). The traditional nurungji, which is sold by some companies, is mostly manufactured by manual methods. After molding, bake in oven. However, when manufactured and sold in this way, the Nurungji has a very uncomfortable side that is very hard to eat, and the form has a disadvantage in that it does not give the Nurungji shape as it is.

In addition, most of the Nurungji Chips manufactured and marketed in Nurungji are made of powdered raw materials (wheat flour, starch, fine powder, corn flour, etc.) rather than rice grains to form a sheet. It is manufactured by molding. Such Nurungji chips have a soft texture and there is no discomfort due to the above-mentioned hardness, but they do not look like Nurungji at all in appearance or inappropriateness. This is because powdered raw material is lost in the shape of the original grains, and then the chips are made and the chips are shaped, but most of them are streaks or perforations, and they are actually mimicking the shape and taste of Nurungji. It's not getting its original taste.

Therefore, there has been an attempt to manufacture nurungji to make rice grains visible. Patent application 10-2001-0074953 is known as an example, but this is a method of manufacturing nurungji using rice. Therefore, in this case, it takes about 40 minutes to make rice into rice, and to make nurungji with rice, it is necessary to thin it again, and the time required to make a batch of nurungji, including the baking time, is about It takes longer than 60 minutes. In addition, the Nurungji made through the above process is difficult to make a very thin because of the thickness of the rice grain itself, and the texture becomes harder over time after making it as a nuungji, especially when eaten as a snack, especially for the elderly or children Infants can potentially damage teeth. Therefore, in order to overcome these disadvantages, it is possible to soften the tissues by treating the rice with high temperature, so that the disadvantages can be overcome to some extent. It is limited to, causing high problems such as obesity due to high calories.

In addition, since the rice was pressed in a thick layer of rice, the final product was thick, and as time went by, the aging of the starch in the rice stiffened the tissue, making it very difficult to eat as it was. This has the disadvantage that it is not suitable as a confectionery product that requires a long shelf life. In addition, in the pastry, the item called Nurongji had many limitations in commercializing the product because it required much more intermediate process than flour made from flour.

Therefore, the present invention relates to a manufacturing method of nurungji chips that can be enjoyed as a snack or meal substitute, and using rice instead of rice and starch to produce the nurungji chips in a shorter time than the conventional nurungji chips, the shape of rice grains The present invention has been found to reduce the degree of hardening due to aging while providing a nurungji chip that can maintain a crispy texture for a long time.

An object of the present invention is a step of making rice porridge by putting rice in water; And it is to provide a manufacturing method of nurungji chip comprising the two steps to make the rice cake in a high-temperature mold pressed by pressing.

An object of the present invention is to provide a manufacturing method of nurungji chips further comprising the step of mixing by adding starch after making the porridge.

It is an object of the present invention to provide a nurungji chip prepared using porridge.

In order to achieve the above object,

In one aspect, the present invention is a step of making rice porridge by putting rice in water; And it provides a manufacturing method of the Nurungji chip comprising the two steps to make the nurungji chips by pressing the die into a high-temperature mold.

In another aspect, the present invention provides a method for producing Nurungji chips, further comprising the step of adding starch to the porridge after the step 1 and mixing.

In the present invention, the term "nurungji chip" refers to a snack prepared so that the nurungji is pressed on both sides to have a thickness of 5 mm or less.

The term "compression" in the present invention refers to a process for allowing the die to be heated and molded at the same time the density of the die is increased by placing the die between the high-temperature mold of both sides.

According to a specific embodiment, the high temperature mold is preferably a temperature of 150 ~ 300 ℃. If the temperature is lower than the above range, it is uneconomical because it takes a relatively long time for the porridge to become the Nurungji state. .

In addition, according to a specific embodiment, it is preferable to press both sides for 3-20 minutes so that the water content is 15% or less, preferably 5 to 15%, thickness is 5mm or less, and more preferably 2.5mm to 3.0mm.

 The rice is hard and the outside is filled with starch so that any one can be produced as porridge, but any one of rice, glutinous rice, black rice, wheat, barley, brown rice, oatmeal is preferably one or more, and most preferably It is non-glutinous rice.

 The term "porridge" in the present invention is a food made by diluting the rice in water and boiled for a long time to make the granules soft, and refers to a state in which the rice has a flowing property and a thin paste state when the slope is made.

Depending on the type of rice, the best conditions for making porridge should be set. According to a specific embodiment, it is preferable to make rice by placing rice in 5 to 10 times the volume of water and heating for 20 to 60 minutes at a temperature of 90-120 ℃. Than the volume of the above range If a small amount of water is added to rice, it is difficult to kill. If a large amount of water is added to the above range, it is not preferable because it is difficult to manufacture nurungji with rice remaining and it takes time to reduce the water content. Can not do it. In addition, heating to a temperature lower than the above range is uneconomical because it takes a relatively long time, and heating to a temperature higher than the temperature is not desirable because it requires other devices.

 In the present invention, any of the starch may be used as long as it is gelatinized to increase the viscosity of the mixture of porridge and starch. The starch acts to connect the rice grains and rice grains in the nurungji chip to an appropriate strength.

As used herein, the term " luxing " refers to a phenomenon in which, when water is added to starch and heated, it swells and the viscosity increases to form a nearly uniform colloidal material that is translucent in whole. In raw starch, the starch molecules are in close contact with each other, and water molecules are not able to enter. This is called micelles. When heated by adding water, this micelle structure melts and widens, creating a gap. This is called swelling. The phenomenon in which micelles collapse in order from the outside is luxurious.

The heating for gelatinization of the starch may be readily accomplished by any method known in the art, but in a specific embodiment the gelatinization of the starch is accomplished by heated and additionally added moisture contained within the porridge. Thus, in a specific embodiment Starch was mixed with rice porridge at 60-100 ° C. for 10 seconds-5 minutes to allow gelatinization by heated water contained in the rice and additionally added water.

The starch selected preferably has an amylose content of 17-21% to increase the viscosity of the porridge and starch mixture. Corn starch, potato starch, sweet potato starch, banana starch, wheat starch, cassava (cassava) starch, tapioca starch may be selected, and the starch melted in cold water artificially restructured for convenience of work process You may use starch etc. which swell in cold water. Most preferably, potatoes are used as starch.

Gelatinized starch increases the viscosity of the mixture. This results in less grain of rice per unit area compared to the same size of Nurungji chips, while the area occupied by starch in conventional Nurungji chips is filled with starch. Therefore, it is softer than conventional Nurungji chips, so it does not need to be treated separately, so the shelf life is long and calories are low. Conventionally, there is an example in which flour or fine powder is used instead of rice in order to manufacture soft Nurungji chips. In this case, the final product produced through such a process cannot be considered as Nurungji in appearance because rice grains are not visible. It is compared with what remains. The present invention has the advantage of being able to manufacture a soft Nurungji chips while at the same time remaining in the form of rice grains using rice, including starch. In addition, the Nurungji chip of the present invention is less than the density of rice grains per area of the same size compared to the conventional Nurungji chips, it can also compensate for the disadvantages of the hardening due to the aging of starch in the rice grains.

According to a specific embodiment, it is preferable to mix the raw rice and starch in a weight ratio of 10: 1 to 18: 1. If the weight ratio of starch does not reach the weight ratio (starch shortage), the nurungji may become hard and thick, and if the weight ratio is exceeded (excess of starch), the nurungji is easily broken, and the sue is lessened by the reduction of grains per unit area. It is not preferable because there is a possibility that a hole is formed during pressurized heating.

In another aspect, there is also provided a Nurungji chip made from porridge using the manufacturing method of the present invention.

By making Nurungji chips from porridge, not rice, the final product is thinner than the rice produced from rice, and the amount of rice is smaller per volume, which slows down the hardening of tissue due to aging caused by starch in rice. It can provide a crispy texture without the need for lactation.

Hereinafter, each step of the Nurungji chip manufacturing method will be described in detail.

First step; Steps to make porridge

1) pour rice into water

Rice can be immersed in water to shorten the time for making porridge. In the water, corn tea, barley tea, very weakly brewed coffee, dongle green tea, etc. are used to improve the flavor of the final Nurungji snack. May be included. Depending on the type of rice, it is possible to easily set the immersion conditions (immersion temperature, time, water to rice ratio, etc.) that is most suitable for producing Nurungji chips according to methods known in the art. The immersion time is preferably 1 to 8 hours, and the water content is preferably 30 to 40% by weight, and the immersion time may vary depending on the state of the rice. The temperature of the water is not limited, but soaking in lukewarm water can shorten the time of the soaking step.

2) step to manufacture porridge

 A feature compared with the prior invention of the present invention is to prepare a Nurungji chip using porridge, not rice. Therefore, the step of preparing the porridge takes a long time compared to the steaming step, and requires a large amount of water. It is preferable to heat the rice in 5-10 times the volume of water so that porridge can be prepared. According to a specific embodiment, the rice is placed in 5 to 10 times the volume of water, and heated at a temperature of 90-120 ° C. for 20 to 60 minutes while stirring regularly to prevent the contents from sticking around and burning. desirable.

Second step; Add starch to the porridge and mix until gelatinized

Any one or more of starch, such as corn, potato, glutinous rice, is selected and dried, and then ground to powder. Alternatively, starch in a pulverized state may be used.

Only one of the pulverized starches may be selected and added to the porridge, but two or more starches may be mixed and added. At this time, the weight of the rice relative to the weight of the starch is preferably about 10 to 18 times. If the weight ratio of the rice exceeds this, the nurungji may become hard and thick, and if the weight ratio of the starch exceeds this, the nuungji is easily broken, and the sue is lessened due to the reduction of the grain of rice per unit area, and there is a fear that the hole is formed when the pressure is heated. .

The starch may be mixed with porridge for 10 seconds-5 minutes at 60-100 ° C to gelatinize. At this time, the starch may be added with water of about 4 times the weight of starch so that it can be spread evenly on porridge.

Flavor, other ingredients for flavoring can be mixed together with the starch. Miso and red pepper paste may be included.

Third step; Squeezing the mixture of porridge or porridge and gelatinized starch

The porridge or mixture is pressed in a hot mold and heated at the same time.

After the mixing of the porridge and starch is completed, take an appropriate amount in accordance with the capacity of the hot plate formed into a desired shape, spread the thin mixture of the porridge and starch on the hot plate, and then press-press it while pressing to heat it to have a unique yellowish color. Preferably it can be heat-molded while pressing both sides for 3 to 20 minutes at 150-300 ° C. such that the water content is 15% or less, and the thickness is 5.0 mm or less, more preferably 2.5 mm to 3.0 mm. The lower the moisture content of the final Nurungji product, the more crispy the cookie becomes.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .

As described above, according to the present invention, the soft and crisp texture of the rice grains is seen in a short time, compared to the conventional Nurungji chips. The advantage is that it can provide a Nurungji chip that can maintain a long time. In addition, it does not require lactation to soften the tissue, so the shelf life is long and effective in preventing obesity.

Example 1

2 cups (360g) of water was added to 1/4 cup (36g) of rice, and soaked for about 1 hour, and then heated at about 100 ° C for about 25 minutes to make porridge. When the porridge is finished, add 2 tablespoons (22 g) of potato starch, add 1/2 cup (90 g) of water, and add the remaining heat until the starch is gelatinized. Mix well for about a minute. When the starch is crystallized and transparent, a certain amount is taken and placed in a hot plate of about 220 ° C., and pressed to form a thickness of about 3 mm.

[Example 2]

2 cups (360g) of water was added to 1/4 cup (36g) of rice, and soaked for about 1 hour, and then heated at about 100 ° C for about 25 minutes to make porridge. When the porridge is finished, add 2 tablespoons (22 g) of corn starch, add 1/2 cup (90 g) of water, and add the remaining heat until the starch is gelatinized. Mix well for about a minute. When the starch is crystallized and transparent, a certain amount is taken and placed in a hot plate of about 220 ° C., and pressed to form a thickness of about 3 mm.

Example 3

2 cups (360g) of water was added to 1/4 cup (36g) of rice, and soaked for about 1 hour, and then heated at about 100 ° C for about 25 minutes to make porridge. When the porridge is completed, add 2 tablespoons (22g) of glutinous rice starch, add 1/2 cup (90g) of water, and add the remaining heat until the starch is gelatinized (about 90 ℃). Mix well for about a minute. When the starch is crystallized and transparent, a certain amount is taken and placed in a hot plate of about 220 ° C., and pressed to form a thickness of about 3 mm.

Comparative Example 1

1/4 cup (36 g) of rice was precipitated in water for 2 hours to allow the rice to absorb water sufficiently. Rice was steamed for about 30 minutes by adding about twice the volume of water to the water absorbed rice. Taking a certain amount of the rice was put in a hot plate of about 220 ℃ about to prepare a nurungji about 1cm.

[Panel test]

The panel test was performed by trained evaluators (10 males, 10 females) with 5 and worst scores for the Nurungji type (rice remaining), texture (smooth / crunch), and transparency (like extremely). dislike extremely) was set to 1 point. Examples 1,2,3 and Comparative Example 1 prepared according to the above Examples were used for the panel test.

Example (porridge) Comparative example
(rice)
Example 1
(Potato starch) Example 2
(Corn starch) Example 3
(Glutinous Rice Starch) Nurungji
shape
(Remaining rice grain form) 3

4

4

2

Texture /
Softness 4
3
3
One
Texture /
Crunchy 4 3 4 3 Transparency 4 3 3 2

As in the panel test, Examples 1, 2, and 3 show higher values in all aspects in comparison with Comparative Example 1, so that the shape of rice grains remains relatively thin, thickness is thin, and the texture is soft and crunchy. It was also evaluated as transparent. In particular, in the case of the comparative example is softer than the Example gave a hard texture and is expected to become more hard when molding to a thickness as small as the example. In addition, in the comparative example, the lack of crispness is expected to increase the calories compared to the embodiment when the lactose treatment according to the conventional method.

Photographs of Nurungji chips according to Examples 1, 2 and 3 are shown in FIGS. 2A to 2C. The addition of potato starch provided a high transparency and crispy texture of Nurungji, as shown in Figure 2a. It also retains the traditional Nurungji form, texture, and flavor while at the same time sticking to the teeth. Compared with the addition of other starch, the surface was shiny on the surface while providing a softer, crunchy texture. The addition of corn starch retained the traditional Nurungji morphology as shown in FIG. 2b. In particular, the shape of the rice grains in the Nurungji chips was clear compared to other starches. Even when the heating time was increased, the shape of the rice grains remained distinct. When the glutinous rice starch is added, as shown in FIG. 2C, there is a disadvantage in that it is not molded and slightly broken. However, as in the case of the addition of corn starch, the shape of the rice grains is distinct.

According to the present invention, not only can produce a Nurungji chips that are soft and visible in the form of rice grains in a short period of time compared to conventional Nurungji chips, but also reduce the degree of hardening due to aging Nurungji can maintain a crispy texture for a long time The advantage is that the chip can be provided.

1 shows Nurungji chips made from rice.

Figure 2a shows a Nurungji chip containing potato starch in porridge.

Figure 2b shows a Nurungji chip containing corn starch in porridge.

Figure 2c shows the Nurungji chips containing glutinous rice starch in porridge.

Claims (10)

Putting rice into water and heating to make porridge; 2 steps of adding starch to the porridge so that rice and starch are mixed at a weight ratio of 10: 1 to 18: 1; And The method of manufacturing a Nurungji chip comprising the step of making the rice cake in a high-temperature mold and pressed to form a nurungji chips. delete The method of claim 1, wherein the rice is non-rice, glutinous rice, black rice, wheat, barley, brown rice, oatmeal manufacturing method of nurungji chips, characterized in that at least one selected from the group consisting of. The method of claim 2, wherein the starch is at least one selected from the group consisting of corn starch, potato starch, sweet potato starch, banana starch, wheat starch, cassava (cassava) starch and tapioca starch. The method of claim 1, wherein the first step is to put the rice in 5 to 10 times the volume of water, 90-120 A method for producing nurungji chips, characterized in that the porridge is made by heating at a temperature of 20-60 minutes. The method of claim 1, wherein the high temperature mold in the second step is a manufacturing method of Nurungji chips, characterized in that the temperature of 150-230 ℃. The method of claim 2, wherein the starch is mixed for 10 seconds-5 minutes at 60-100 ℃ to produce a Nurungji chips. delete The method of claim 1 or 2, wherein the second step is a manufacturing method of nurungji chips, characterized in that the compression for 3 to 20 minutes so that the moisture content is 5-15%, the thickness is 2.5-3.0 mm. Nurungji chips prepared from porridge using the method of claim 1 or 2.

Images