KR101166438B1 - Rice cutlet and manufacturing method thereof - Google Patents
Rice cutlet and manufacturing method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/322—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the nervous system or on mental function
Abstract
본 발명은 통상적으로 돈까스라고 일컫는 커틀릿(Cutlet)에 관한 것으로서, 주재료로서 육류나 생선을 사용하지 않고, 쌀을 80%이상 주성분으로 하여 각종 야채 등을 혼합하여 만드는 쌀을 주원료로 하는 커틀릿 및 그 제조방법에 관한 것이다. 보다 상세하게는, 쌀로 고두밥을 쪄서 각종 부재료를 혼합한 후 혼합된 반죽물을 일정크기로 성형하고, 표면에 배터링 및 쌀빵가루를 도포하여 저온숙성 후 급속동결시키는 단계를 거치는 쌀을 주원료로 하는 커틀릿의 제조방법을 통하여, 쌀 35~45중량%, 쌀빵가루 35~45중량%, 버섯 2.0~4.0중량%, 당근 1.5~2.5중량%, 양파 1.5~2.5중량%, 콩단백 1.5~2.5중량%, 대두단백 0.5~1.5중량%, 배터링재료 8~12중량%로 조성되는 쌀을 주원료로 하는 커틀릿을 제공한다.
본 발명은 육류나 생선 대신 곡물, 야채 등의 식물성 재료를 주원료로 하는 대체식품을 제공하므로서, 소비자로 하여금 식품의 선택의 폭을 넓히고, 육류위주로 길들여진 현대인들의 잘못된 식생활을 개선하며, 고지방, 고칼로리 식품으로 인한 성인병, 비만 등의 식인성(食因性) 질환을 예방하여 국민건강에 기여할 뿐만 아니라, 과잉 적체된 우리쌀의 소비를 촉진하여 침체된 우리 농촌의 경제를 활성화 하는데 기여하는 효과가 있다.BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cutlet, commonly referred to as a pork cutlet, wherein the main ingredient is rice, which is made by mixing various vegetables with 80% or more of rice as a main ingredient, without using meat or fish as a main ingredient, and a preparation thereof. It is about a method. More specifically, steamed gourd rice with rice, mixed with various subsidiary materials, and then the mixed dough is molded into a certain size, and the battering and rice bread powder are applied to the surface, followed by rapid freezing after low temperature aging to make the main raw material. Through the manufacturing method of cutlets, rice 35-45% by weight, rice bread powder 35-45% by weight, mushrooms 2.0-4.0%, carrots 1.5-2.5%, onion 1.5-2.5%, soy protein 1.5-2.5% To provide a cutlet consisting mainly of rice, 0.5 to 1.5% by weight of soy protein and 8 to 12% by weight of battering material.
The present invention, by providing alternative foods based on vegetable ingredients such as grains and vegetables instead of meat or fish, allows consumers to expand their choice of food, improve the wrong diet of modern people domesticated meat-based, high fat, high It not only contributes to national health by preventing food-borne diseases such as adult diseases and obesity caused by calorie foods, but also promotes consumption of excessively stagnant Korean rice, thereby contributing to revitalizing a stagnant rural economy. have.
Description
본 발명은 통상적으로 돈까스라고 일컫는 커틀릿(cutlet)에 관한 것으로서, 보다 상세하게는 주재료로서 육류나 생선을 사용하지 않고, 쌀을 주성분으로 하여 각종 야채나 곡물 등을 혼합하여 만드는 것으로, 쌀을 주원료로 하는 커틀릿 및 그 제조방법에 관한 것이다.
BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cutlet, commonly referred to as pork cutlet, and more specifically, is made by mixing various vegetables, grains, etc., using rice as a main ingredient, without using meat or fish as a main ingredient. It relates to a cutlet and a method of manufacturing the same.
돈까스는 서양요리의 포크 커틀릿(Pork Cutlet)이 일본화하면서 유래한 것으로서, 커틀릿(Cutlet)이라 함은 육류 또는 생선을 얇게 펴고 다지거나 또는 갈아서 성형한 형태에 빵가루 등을 입혀 기름에 튀겨 내는 요리이다.Pork cutlet originated from the Japaneseization of Pork Cutlet in Western cuisine. Cutlet is a dish that is chopped into meat or fish, chopped or ground into bread, and then fried in oil. .
상기와 같이 육류나 생선을 이용한 커틀릿은 사용되는 재료가 육류나 생선 및 빵가루 등으로 한정되어 있어 고른 영양의 섭취에 한계가 있고, 장기간 섭취하게 되면 영양균형을 상실하게 됨은 물론 콜레스테롤과 열량이 높아 심장병이나 동맥경화증 또는 비만을 초래하게 될 뿐만 아니라, 특히 근래에 와서는 어린이 비만의 증가원인이 되고 있는 실정이다.As described above, cutlets using meat or fish are limited to meat, fish, and bread crumbs, so there is a limit to the intake of even nutrition. In addition to causing atherosclerosis or obesity, especially in recent years has been a cause of increasing obesity in children.
이제 산업사회의 발달과 고도의 경제성장과 더불어서 페스트푸드, 인스턴트 식품 등 고지방, 고칼로리 식품으로 인한 국민건강에 심각한 문제점이 제기되어 왔고, 날로 늘어나는 육류 위주의 식생활로 인해 산성화된 체질로서 각종 병원균에 대한 면역력이 떨어지고 있어, 국민건강 차원에서 곡물, 야채 등을 주원료로 하는 식물성, 저칼로리의 대체식품 개발이 절실히 요구 되고 있다.Nowadays, with the development of industrial society and high economic growth, serious problems have been raised for people's health due to high-fat and high-calorie foods such as fast foods and instant foods. As immunity is falling, it is urgently needed to develop alternative foods of low-calorie, vegetable-based ingredients such as grains and vegetables.
이러한 사회적 요구에 따라 근래에는 곡물을 이용한 식품의 개발이 활발하며, 쌀이나 콩으로 만든 커틀릿도 소개되어 왔으나 대부분이 기존의 돈까스류에서 육류의 구성비를 낮추고 일부 곡물을 혼합하여 제조하거나 맛을 내기위해 고기분말 또는 고기양념 등을 사용해 왔다. 특히 커틀릿 고유의 미감(味感)과 저작감(詛嚼感)을 위해, 성형된 패티(Patty)의 외부에 빵가루를 입히게 되는데 이 때에 사용되는 빵가루는 모두 밀가루를 주원료로 한 빵을 사용한다. 밀가루 역시 좋은 곡물이기는 하지만 쌀에 비하면 영양소가 떨어지며 거의 대부분이 수입산이다. 산업사회의 발달에 따른 식생활의 변화로 쌀의 소비량은 매년 감소하고 있으며, FTA(세계자유무역협정)에 의한 농산물 수입개방 등으로 인하여 우리쌀은 과잉적체되고 있어 오늘날 우리의 농촌경제는 매우 힘든 상황에 있다. 이러한 시점에서 우리쌀의 소비를 촉진하고 농촌경제의 활성화에 기여하기 위해 보다 적극적인 쌀식품의 개발이 요구 된다.
In response to these social demands, the development of foods using grains has been active in recent years, and cutlets made of rice or soybeans have been introduced, but most of them have been used to reduce the composition of meat and to prepare or flavor some grains in the pork cutlet. Meat powder or meat seasonings have been used. Particularly for the inherent aesthetic and chewing feeling of cutlets, bread powder is coated on the outside of the molded patty, and all of the bread powders used in this case are made of flour-based bread. Flour is also a good grain, but it is less nutritious than rice and is mostly imported. The consumption of rice is decreasing every year due to the change of dietary life according to the development of industrial society, and our rice is being over-regulated due to the opening of agricultural imports by FTA (World Free Trade Agreement). Is in. At this point, more active rice food development is required to promote the consumption of Korean rice and to promote the rural economy.
따라서 본 발명은 육류나 생선 대신 곡물, 야채 등의 식물성 재료를 주원료로 하는 대체식품을 제공하므로서, 소비자로 하여금 식품의 선택의 폭을 넓히고, 육류위주로 길들여진 현대인들의 잘못된 식생활을 개선하며, 고지방, 고칼로리 식품으로 인한 성인병, 비만 등의 식인성(食因性) 질환을 예방하여 국민건강에 기어코자 함이다. 특히 어린이들이 즐겨먹는 동물성 돈까스류 식품을 대체하여 저지방, 저칼로리의 식물성 재료만으로 상기 돈까스류와 유사하거나 그 이상의 맛을 내는 식품을 제공함으로서 어린이 건강에 기여코자 한다. 본 발명의 다른 목적은 과잉적체된 우리쌀의 소비를 촉진하여 침체된 우리 농촌의 경제를 활성화 하는데 일부 기여하고자 함이다.
Therefore, the present invention provides an alternative food product based on vegetable materials such as grains and vegetables instead of meat or fish, thereby providing consumers with a wider range of food choices, improving meat eating habits, and improving the wrong diet of modern people. It aims to protect people's health by preventing food-borne diseases such as adult diseases and obesity caused by high-calorie foods. In particular, it is intended to contribute to children's health by providing a food that tastes similar to or higher than the pork cutlet by using only low-fat, low-calorie vegetable ingredients instead of the animal-cut pork cutlet. Another object of the present invention is to promote the consumption of excessively overlaid our rice to contribute to revitalize the stagnant economy of our country.
상기의 목적을 달성하기 위해, 쌀로 고두밥을 쪄서 각종 부재료를 혼합한 후 혼합된 반죽물을 일정크기로 성형하고, 표면에 배터링 및 쌀빵가루를 도포하여 저온숙성 후 급속동결시키는 단계를 거치는 제조방법을 통하여, 쌀 35~45중량%, 쌀빵가루 35~45중량%, 버섯 2.0~4.0중량%, 당근 1.5~2.5중량%, 양파 1.5~2.5중량%, 콩단백 1.5~2.5중량%, 대두단백 0.5~1.5중량%, 배터링재료 8~12중량%로 조성되는 쌀을 주원료로 하는 커틀릿을 제공한다.
In order to achieve the above object, steamed gourd rice with rice, mixed with various subsidiary materials, and then the mixed dough is molded into a certain size, and the battering and rice bread powder is coated on the surface to undergo rapid freezing after low temperature aging. Through, rice 35-45% by weight, rice flour 35-45% by weight, mushrooms 2.0-4.0% by weight, carrot 1.5-2.5%, onion 1.5-2.5%, soy protein 1.5-2.5%, soy protein 0.5 To provide a cutlet consisting mainly of rice, which is composed of ˜1.5% by weight and 8 to 12% by weight of the battering material.
상술한 바와 같이 본 발명에 따른 쌀을 주원료로 하는 커틀릿은 쇠고기, 돼지고기와 같은 동물성 재료를 전혀 이용하지 않고 식물성 재료만을 사용한 저지방, 저칼로리 식품으로서, 육류위주로 길들여진 현대인들의 잘못된 식생활을 개선하며, 성인병, 비만 등의 식인성(食因性) 질환을 예방한다. 특히 서구식 편의식에 익숙한 청소년들에게 학교급식과 편의점 및 패스트푸드 전문점을 활용하여 쌀의 소비를 늘릴 수 있고 직장인들의 간편한 아침 대용식 및 간식 등으로 이용될 수 있다. 또한, 잉여생산되는 농촌의 쌀 소비정책과 부응하게 되며 농가소득증대에 기여하고 침체된 농촌경제를 활성화 하는데 기여하는 효과가 있다.
As described above, the cutlet mainly containing rice according to the present invention is a low-fat, low-calorie food using only vegetable ingredients without using any animal ingredients such as beef and pork, and improves the eating habits of modern people domesticated mainly on meat. It prevents foodborne diseases such as adult diseases and obesity. In particular, adolescents who are familiar with western style food can increase the consumption of rice by using school meals, convenience stores and fast food specialty stores, and can be used as simple breakfast substitutes and snacks for office workers. In addition, it is in line with the surplus-produced rice consumption policy, and contributes to increasing farm household income and activating a stagnant rural economy.
도 1은 본 발명에 의한 쌀을 주원료로 하는 커틀릿의 제조공정을 보여주는 흐름도이다.1 is a flow chart showing a manufacturing process of a cutlet mainly containing rice according to the present invention.
본 발명에 의한 쌀을 주원료로 하는 커틀릿을 제조하기 위해 사용되는 원료는 쌀(백미), 쌀빵가루, 버섯, 당근, 양파, 콩단백, 대두단백, 배터링재료 등이다.
The raw materials used to produce the cutlet containing rice as a main ingredient of the present invention are rice (white rice), rice flour, mushrooms, carrots, onions, soy protein, soy protein, battering materials and the like.
1. 재료의 전처리단계1. Pretreatment step of material
먼저, 본 발명의 주원료인 쌀은 선별기를 이용하여 돌이나 이물질를 선별 제거하여 준비하고, 버섯, 당근, 양파 등의 야채류는 이물질이나 껍질 등 불가식부분을 제거하여 잘 다듬어 둔다.
First, rice, which is the main raw material of the present invention, is prepared by selectively removing stones or foreign substances using a sorting machine, and vegetables, such as mushrooms, carrots, and onions, are trimmed by removing invisible parts such as foreign substances or skins.
2. 취반단계2. Cooking stage
상기 준비된 쌀을 깨끗한 물로 세척하고 1시간동안 물에 불린 다음 20분간 물기를 뺀다. 상기 불린 쌀을 찜솥에 넣고 열을 가하여 100℃에서 20~30분간 찐 후, 불을 끄고 다시 20분간 뜸을 띄워 밥을 완성한다.
The prepared rice is washed with clean water, soaked in water for 1 hour, and then drained for 20 minutes. Put the soaked rice in a steamer and apply heat to steam for 20-30 minutes at 100 ℃, turn off the fire and float the steam for 20 minutes to complete the rice.
3. 식힘단계3. Cooling stage
상기 취반된 밥을 식힘용기로 퍼내어 골고루 펼친 상태로 상온에서 1시간동안 열을 식혀 고두밥 상태로 만든다. 상기 취반된 밥을 뜨거운 상태로 부재료와 혼합을 하면 부재료의 성질이 변질될 수 있으므로 본 식힘단계가 필요하며, 너무 오래 식히게 되면 밥알이 딱딱해져 이후의 성형단계에서 성형이 잘 되지 않을 수 있다.
The cooked rice is scooped out in a cooling vessel and evenly spread in a state where it is cooled for 1 hour at room temperature to make a state of gourdap. When the cooked rice is mixed with the subsidiary materials in a hot state, the properties of the subsidiary materials may be deteriorated, and thus, the cooling step is necessary. If the rice is cooled for a long time, the rice grains become hard and may not be well formed in the subsequent molding step.
4. 부재료 분쇄단계4. Subsidiary Material Grinding Step
본 발명의 준비된 부재료인 버섯, 당근, 양파 등의 야채류는 물로 세척한 후 후드믹서(Food Mixer)로 잘게 분쇄하여 약간 씹힘이 있도록 준비한다. 쌀빵가루는 쌀을 원료로 만든 식빵을 분쇄기로 분쇄하여 준비한다.
Vegetables, such as mushrooms, carrots, onions, and the like, which are the prepared subsidiary materials of the present invention, are washed with water and finely crushed by a food mixer to prepare a little bit of chewing. Rice bread flour is prepared by crushing a bread made from rice as a grinder.
5. 혼합단계5. Mixing Step
상기 준비된 원료를 쌀 35~45중량% 상당의 상기 취반된 고두밥에, 버섯 2.0~4.0중량%, 당근 1.5~2.5중량%, 양파 1.5~2.5중량%, 콩단백 1.5~2.5중량%, 대두단백 0.5~1.5중량%의 비율로 배합하고 혼합기에 투입하여 5～15분간 교반, 반죽한다. 상기 원료들의 혼합은 본 발명의 쌀을 주원료로 하는 커틀릿의 성형에 용이한 반죽물이 되도록 분당 50～80회 회전하는 믹서에서 5～15분 동안 반죽하는 것이 적당하다. 상기 믹서의 회전 속도와 시간을 적절히 조절하여, 믹싱 완료 후 반죽물의 온도가 25℃이하로 유지되도록 한다.
The prepared raw material to the cooked gourd rice equivalent to 35-45% by weight of rice, mushrooms 2.0-4.0% by weight, carrots 1.5-2.5%, onions 1.5-2.5%, soy protein 1.5-2.5%, soy protein 0.5 Mix in a ratio of ~ 1.5% by weight, add to a mixer, and stir for 5 to 15 minutes. Mixing of the raw materials is suitable for kneading for 5 to 15 minutes in a mixer rotating 50 to 80 times per minute so that the dough of the rice of the present invention as a main material for easy molding of cutlets. By appropriately adjusting the rotation speed and time of the mixer, the temperature of the dough is maintained below 25 ℃ after mixing is completed.
6. 성형단계6. Molding Step
상기 혼합된 반죽물은 성형기를 이용하여 일정한 모양과 규격의 형상으로 성형한다. 즉, 상기 반죽물을 일정크기로 적당량 취한 다음 원형, 타원형 등 원하는 모양으로 성형할 수 있게 다수의 형상이 형성되어 있는 성형틀에 넣고 소정 모양과 규격의 패티(Patty)로 성형한다. 본 발명에서의 상기 성형물은 1회에 섭취하기 적합한 규격이 되도록 60g~80g의 중량으로 성형하는 것이 좋으나, 이에 한정되는 것은 아니며 주문에 따라 다양한 중량으로 성형이 가능하다.
The mixed dough is molded into a shape of a predetermined shape and standard using a molding machine. That is, the dough is taken in an appropriate amount to a certain size, and then put into a molding mold in which a plurality of shapes are formed to be molded into a desired shape such as a circle or an oval, and molded into a patty having a predetermined shape and specification. The molding in the present invention is preferably molded in a weight of 60g ~ 80g so as to be a suitable standard to be ingested at one time, but is not limited to this can be molded in various weights according to the order.
7. 배터링 및 쌀빵가루 도포단계7. Battering and Rice Flour Application
상기 성형단계에서 성형된 패티의 표면에 준비된 배터액과 쌀빵가루를 순서대로 도포한다. 배터링은 쌀빵가루가 패티의 표면에 잘 접착될 수 있도록 하기 위함이며, 배터링 재료에는 밀가루, 물, 난백, 설탕, 후추 및 정제염을 포함하는 혼합물이 사용된다. 상기 배터링 재료에는 기호에 따라 카래분말이나 녹차분말 등을 첨가하여 다양한 맛을 나게 할 수도 있다. 상기 쌀빵가루는 순수 쌀로 만든 식빵을 분쇄하여 사용하며, 쌀빵가루 도포시 최적의 맛을 내기 위해 쌀빵가루의 량과 배터액의 적당한 비율이 중요하다. 본 발명에서는 쌀빵가루 35~45중량%, 배터액 8~12중량%의 비율이 되도록 한다.
Applying the prepared batter liquid and rice bread powder on the surface of the patty formed in the molding step in order. Battering is to ensure that the breadcrumbs adhere well to the surface of the patty, and a mixture containing flour, water, egg white, sugar, pepper and refined salt is used as the battering material. The battering material may be flavored with various flavors by adding kara powder or green tea powder. The rice bread powder is used to crush the bread made of pure rice, the proper ratio of the amount of rice bread powder and batter solution in order to give the optimum taste when applying the rice bread powder. In the present invention, rice bread powder 35 to 45% by weight, batter solution to 8 to 12% by weight.
8. 숙성단계8. Ripening step
상기 단계를 거친 커틀릿 반제품을 냉장고에 넣어 0℃ ~ 5℃에서 48시간 숙성한다. 본 숙성단계는 재료들이 서로 잘 어우려져 맛을 안정시키고 영양소를 배양하는 효과가 있다.
Cutlet semi-finished product passed through the above step into the refrigerator and aged for 48 hours at 0 ℃ ~ 5 ℃. This maturation step is a good combination of ingredients to stabilize the taste and has the effect of cultivating nutrients.
9. 급냉단계9. Quenching stage
상기 숙성된 커틀릿을 제품품질의 손상방지 및 위생을 위해 급속냉각장치를 이용하여 -40℃ ~ -50℃에서 급속동결 시킨다. 급속동결된 제품은 이후 유통과정에서도 부패나 변형이 발생하는 것을 방지하며, 적당한 수분함량을 보존하게 된다.
The aged cutlets are rapidly frozen at -40 ° C to -50 ° C using a rapid cooling device to prevent damage and hygiene of product quality. Rapidly frozen products prevent decay or deformation during distribution and preserve proper moisture content.
10. 포장단계10. Packing stage
상기 급속동결시킨 제품은 표면 건조 및 흡습 등에 따른 식감이 저하되지 않도록 투습도가 낮은 방습필름으로 내포장하고 일정 수량 단위로 박스포장하여 -20℃ 이하의 냉동창고에 보관시켜 출고한다
The fast-frozen products are packaged in a moisture-proof film with low moisture permeability so as not to degrade the texture due to surface drying and moisture absorption, and box-packed in a certain quantity unit and stored in a freezer warehouse below -20 ° C.
하기 표 1은 본 발명에 따른 쌀을 주원료로 하는 커틀릿의 조성성분과 조성비율을 나타낸 것이다.
Table 1 shows the composition components and the composition ratio of the cutlet, the main raw material of rice according to the present invention.
(중량%)Composition ratio
(weight%)
<실시예><Examples>
이하 본 발명에 따른 쌀을 주원료로 하는 커틀릿의 제조방법의 실시예를 구체적으로 비교하여 설명하면 다음과 같다.
Hereinafter, an embodiment of a method for preparing a cutlet containing rice as a main raw material according to the present invention will be described in detail.
상기 1 내지 10단계의 순서에 따라 제조하되 원료의 조성비율을 다음의 표 2와 같이 다르게 하여 제조하였다.
Prepared according to the order of steps 1 to 10, but prepared by varying the composition ratio of the raw material as shown in Table 2 below.
이상의 실시예에서 보면, <실시예1>은 백미의 비율이 45중량%를 초과하면 재료의 혼합이 잘 되지 않고, 상대적으로 야채류의 비율이 낮아짐으로 인하여 미감이 떨어지고 영양소 면에서 고르지 못하였다. 또한 <실시예5>는 백미의 비율이 35중량%에 미달되는 경우, 재료의 혼합은 잘되나 점성이 약하여 성형이 다소 불안정하였다. 본 발명의 목적한 바와 같이 쌀을 주원료로 하는 커틀릿은 쌀의 비율을 최대로 높이면서 맛과 모양을 충족시킬 수 있도록 하기 위해서는 백미의 비율이 35~45중량%가 적당하였다. 또한 이렇게 만들어진 패티(Patty)에 거의 동일한 비율의 량의 쌀빵가루를 도포함으로서 완성된 제품은 실질적으로 쌀이 75~85중량%의 비율이 된다.
In the above example, when the ratio of white rice exceeds 45% by weight, the mixing of the materials is not good, and the taste is poor due to the low proportion of vegetables, and the nutrients are uneven. In Example 5, when the ratio of the white rice was less than 35% by weight, the mixing of the materials was good, but the viscosity was weak and the molding was somewhat unstable. As the main purpose of the present invention, the cutlet containing rice as a main ingredient was 35 to 45% by weight of white rice in order to satisfy the taste and shape while maximizing the ratio of rice. In addition, by adding rice flour in about the same amount to Patty thus made, the finished product is substantially 75 to 85% by weight of rice.
Claims (2)
Rice 35-45%, Rice bread powder 35-45%, Mushroom 2.0-4.0%, Carrot 1.5-2.5%, Onion 1.5-2.5%, Soy protein 1.5-2.5%, Soy protein 0.5-1.5 %, A cutlet containing rice as a main ingredient, characterized in that the composition is composed of 8 to 12% by weight of the battering material.
쌀을 세척하여 1시간동안 물에 불린 다음 20분간 물기를 빼서 찜솥에 넣고 열을 가하여 100℃에서 20~30분간 찐 후, 불을 끄고 20분간 뜸을 띄워 밥을 만드는 취반단계;
상기 취반된 밥을 식힘용기로 퍼내어 골고루 펼친 상태로 상온에서 1시간동안 열을 식혀 고두밥 상태로 만드는 식힘단계;
부재료인 버섯, 당근, 양파 등의 야채류를 물로 세척한 후 후드믹서(Food Mixer)로 잘게 분쇄하고, 쌀을 원료로 만든 식빵을 분쇄기로 분쇄하여 쌀빵가루를 준비하는 부재료 분쇄단계;
쌀 35~45중량%의 상기 취반된 고두밥과, 잘개 분쇄한 버섯 2.0~4.0중량%, 당근 1.5~2.5중량%, 양파 1.5~2.5중량%의 야채류와, 콩단백 1.5~2.5중량%, 대두단백 0.5~1.5중량%의 비율로 배합하고 혼합기에 투입하여 5～15분간 교반, 반죽하는 혼합단계;
상기 혼합된 반죽물은 성형기를 이용하여 일정한 모양과 규격의 형상으로 성형하여 패티(Patty)로 만드는 성형단계;
상기 성형된 패티의 표면에 배터액 8~12중량%의 비율로 도포하고, 그 위에 쌀빵가루 35~45중량%의 비율로 도포하는 배터링 및 쌀빵가루 도포단계;
상기 단계를 거친 커틀릿 반제품을 0℃ ~ 5℃에서 48시간 저온숙성하는 숙성단계;
상기 완성된 제품을 급속냉각장치를 이용하여 -40℃ ~ -50℃에서 급속동결 시키는 급냉단계;
상기 급속동결시킨 제품을 방습필름으로 내포장하고 박스로 외포장하여 -20℃ 이하의 냉동창고에 보관하는 포장단계;를
포함하여 이루어 지는 것을 특징으로 하는 쌀을 주원료로 하는 커틀릿의 제조방법.
In the method of manufacturing a cutlet containing rice as the main raw material,
Washing rice and soaking in water for 1 hour and then draining water for 20 minutes, putting it in a steaming pot and applying heat and steaming at 100 ° C. for 20-30 minutes, turning off the fire and raising steam for 20 minutes to cook rice;
Cooling step of dumping the cooked rice in a cooling vessel to cool the heat for 1 hour at room temperature in a state that evenly spread;
Washing the vegetables such as mushrooms, carrots, onions, and the like, with water, and then crushing finely with a food mixer and preparing a rice bread powder by crushing a bread made of rice as a raw material;
35-45% by weight of rice cooked in the above-mentioned gourd rice, 2.0-4.0% by weight of crushed mushrooms, 1.5-2.5% by weight of carrots, 1.5-2.5% by weight of vegetables, 1.5-2.5% by weight of soy protein, soy protein A mixing step of mixing in a proportion of 0.5 to 1.5% by weight and putting in a mixer for 5 to 15 minutes to stir and knead;
The mixed dough is molded in a shape of a predetermined shape and standard using a molding machine to form a patty (Patty);
Battering and rice flour powder coating step of applying a batter solution in a ratio of 8 to 12% by weight on the surface of the molded patty, and applied in a ratio of 35 to 45% by weight of rice bread powder thereon;
Ripening step of semi-cut cut semi-finished product at 0 ℃ ~ 5 ℃ 48 hours;
A rapid cooling step of rapidly freezing the finished product at -40 ° C to -50 ° C using a rapid cooling device;
A packaging step of packaging the rapidly frozen product with a moisture-proof film and packaging it with a box and storing it in a freezer at -20 ° C. or lower;
Method for producing a cutlet, the main raw material of rice, characterized in that it comprises.
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| Application Number | Priority Date | Filing Date | Title |
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| KR1020100003494A KR101166438B1 (en) | 2010-01-14 | 2010-01-14 | Rice cutlet and manufacturing method thereof |
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| KR1020100003494A KR101166438B1 (en) | 2010-01-14 | 2010-01-14 | Rice cutlet and manufacturing method thereof |
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| Publication Number | Publication Date |
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| KR20110083323A KR20110083323A (en) | 2011-07-20 |
| KR101166438B1 true KR101166438B1 (en) | 2012-07-19 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101512900B1 (en) * | 2013-10-18 | 2015-04-16 | 농업회사법인 주식회사 금돈 | Pork cutlet using unpolished rice and the method of manufacturing thereof |
| KR101538665B1 (en) * | 2014-09-23 | 2015-07-23 | (주)시아스 | Rice cutlet and manufacturing method for the rice cutlet using quickly freeze rice |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101645225B1 (en) * | 2014-07-10 | 2016-08-03 | 주식회사 효경식품 | Dropwort rice cutlet |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100781769B1 (en) | 2005-01-31 | 2007-12-03 | (주)송정원 | cutlets made of bean-curd and method for producing the same |
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- 2010-01-14 KR KR1020100003494A patent/KR101166438B1/en active IP Right Grant
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100781769B1 (en) | 2005-01-31 | 2007-12-03 | (주)송정원 | cutlets made of bean-curd and method for producing the same |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101512900B1 (en) * | 2013-10-18 | 2015-04-16 | 농업회사법인 주식회사 금돈 | Pork cutlet using unpolished rice and the method of manufacturing thereof |
| KR101538665B1 (en) * | 2014-09-23 | 2015-07-23 | (주)시아스 | Rice cutlet and manufacturing method for the rice cutlet using quickly freeze rice |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20110083323A (en) | 2011-07-20 |
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