KR101485435B1 - A korean style meatball comprising rice and a manufacturing method thereof - Google Patents
A korean style meatball comprising rice and a manufacturing method thereof Download PDFInfo
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- KR101485435B1 KR101485435B1 KR20130028398A KR20130028398A KR101485435B1 KR 101485435 B1 KR101485435 B1 KR 101485435B1 KR 20130028398 A KR20130028398 A KR 20130028398A KR 20130028398 A KR20130028398 A KR 20130028398A KR 101485435 B1 KR101485435 B1 KR 101485435B1
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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
- A23L7/10—Cereal-derived products
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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Abstract
본 발명은 밥동그랑땡 조성물 및 이를 이용한 밥동그랑땡의 제조 방법에 관한 것으로서, 보다 구체적으로는 육류, 야채류 및 양념류에 쌀밥과 찹쌀가루가 첨가된 밥동그랑땡 조성물 및 이를 이용한 밥동그랑땡의 제조 방법에 관한 것이다. 본 발명의 밥동그랑땡 조성물 및 이를 이용한 밥동그랑땡 제조 방법에 따르면, 동그랑땡에 쌀밥을 포함함으로써 별도의 밥을 준비하지 않고도 간편히 한끼 식사용으로 이용할 수 있는 효과가 있다.The present invention relates to a rice rounding composition and a method for preparing rice round grill using the same. More particularly, the present invention relates to a rice round grill composition to which rice flour and glutinous rice flour are added to meat, vegetables and condiments, and a method for producing rice round grill using the same. According to the rice rounding composition of the present invention and the method for manufacturing rice round grill using the same, the rice flour is included in the rounded corner, so that it is possible to use the rice flour easily without preparing any rice.
Description
본 발명은 밥동그랑땡 조성물 및 이를 이용한 밥동그랑땡의 제조 방법에 관한 것으로서, 보다 구체적으로는 육류, 야채류 및 양념류에 쌀밥과 찹쌀가루가 첨가된 밥동그랑땡 조성물 및 이를 이용한 밥동그랑땡의 제조 방법에 관한 것이다.
The present invention relates to a rice rounding composition and a method for preparing rice round grill using the same. More particularly, the present invention relates to a rice round grill composition to which rice flour and glutinous rice flour are added to meat, vegetables and condiments, and a method for producing rice round grill using the same.
동그랑땡은 육류 살과 두부·호박·풋고추·파 등의 채소를 잘게 다져 섞고 주물러 엽전보다 약간 큰 크기로 동글납작하게 만든 뒤, 밀가루를 묻히고 계란을 씌워서 기름을 두른 프라이팬에 지진 전을 이른다.
Grilled meatballs are made of meat, tofu, pumpkin, green pepper, and parmesan, which are mixed with finely chopped vegetables. They are flattened to a size slightly larger than that of the grilled meat. They are buried in flour, covered with eggs and covered with oil.
동그랑땡에 주로 사용되는 육류 살은 돼지 고기가 많이 이용되는데, 이는 돼지 고기에 양질의 단백질과 지방, DHA, 비타민 B1이 풍부하고, 쉽게 구입하여 사용할 수 있기 때문이다. 그러나, 돼지 고기의 경우 특유의 누린내가 나서 소비자의 성향에 따라서 거부감을 갖는 경우가 발생하기 때문에, 보다 넓은 소비자층으로 확대되지 못하는 문제가 있었다. 또한, 돼지 고기를 주요 성분으로 하는 동그랑땡의 경우 돼지 특유의 누린내 및 기름 성분을 제거하기 위해 살코기가 많은 부분을 주로 사용하는데, 그러한 경우 동그랑땡이 텁텁한 맛을 내는 문제가 발생하였다. 따라서, 돼지 고기 특유의 누린내를 제거하고, 텁텁한 맛이 아닌 쫀득쫀득한 맛을 낼 수 있는 동그랑땡 조성물 및 동그랑땡 제조방법의 개발이 필요하였다. 이를 해결하기 위한 특허문헌으로는 대한민국등록특허공보 제10-1203769호 "동그랑땡 조성물 및 그 제조방법"이 있다.
Meat flesh, which is mainly used in red meat, is widely used because it is rich in high quality protein, fat, DHA and vitamin B1 in pork, and can be easily purchased and used. However, in the case of pork, there is a specific inherent inconvenience, resulting in a sense of rejection depending on the tendency of the consumer, so that there is a problem that it can not be expanded to a broader consumer group. In addition, in the case of red meat, which is a main component of pork, the meat is mainly used to remove the oil and the nutrients inherent in the pig. In such a case, the problem of giving a rough taste to the red meat occurred. Therefore, it has been necessary to develop a method of manufacturing a rolling pin composition and a rolling pin, which is capable of eliminating the pork-specific nutrients and producing a tasteless taste rather than a thick taste. As a patent document for solving this problem, Korean Patent Registration No. 10-1203769 entitled " Rolling composition and its production method "
한편, 기존의 동그랑땡은 상기 설명된 바와 같은 식재료들을 사용하여 간편히 섭취할 수 있기는 하지만, 주로 반찬용으로 이용되고 있어 식사 대용의 간편식으로 이용하기에는 한계가 있었다.
On the other hand, existing round balls can be easily ingested by using the ingredients as described above, but they are mainly used for side dishes, and thus there is a limit to use as a simple meal substitute.
본 발명은 상기와 같은 종래 기술의 문제점을 해결하기 위하여 안출된 것으로서, 본 발명에서 해결하기 위한 과제는 쌀밥이 혼합된 밥동그랑땡 조성물을 제공하고자 하는 것이다.
SUMMARY OF THE INVENTION The present invention has been made in order to solve the problems of the prior art as described above, and it is an object of the present invention to provide a rice ball rolling composition in which rice is mixed.
본 발명에서 해결하고자 하는 또 다른 과제는 본 발명의 밥동그랑땡 조성물을 이용한 밥동그랑땡의 제조 방법을 제공하고자 하는 것이다.
It is another object of the present invention to provide a method for manufacturing rice balls using the rice ball rolling composition of the present invention.
상기와 같은 과제를 해결하기 위하여, 본 발명은 쌀밥 100중량부에 대하여, 찹쌀가루 10~20중량부, 계란 10~20중량부, 육류 10~20중량부, 야채류 10~20중량부, 양념류 5~10중량부를 포함하는 밥동그랑땡 조성물을 제공한다.
In order to solve the above-mentioned problems, the present invention provides a method for producing rice, comprising 10 to 20 parts by weight of glutinous rice powder, 10 to 20 parts by weight of eggs, 10 to 20 parts by weight of meat, 10 to 20 parts by weight of vegetables, To 10 parts by weight of the composition.
상기 육류는 쇠고기, 돼지고기 및 닭고기 중 1종 이상 선택되며, 상기 육류는 익힌 것이 바람직하다.
The meat is selected from at least one of beef, pork and chicken, and the meat is preferably cooked.
상기 육류는 다짐육인 것이 바람직하다.
Preferably, the meat is composted.
상기 야채류는 마늘, 양파, 당근, 파, 고추, 부추, 김치 및 피망 중 1종 이상 선택되며, 상기 야채류는 익힌 것이 바람직하다.
The above-mentioned vegetables are selected from at least one of garlic, onion, carrot, green onion, red pepper, leek, kimchi, and green pepper.
상기 양념류는 소금, 설탕, 후추, 조미료, 간장, 생강 및 양념 소스 중 1종 이상 선택되는 것이 바람직하다.
It is preferable that the seasoning is selected from at least one of salt, sugar, pepper, seasoning, soy sauce, ginger and seasoning sauce.
또한, 본 발명은 상기 조성물에 칵테일새우, 통조림 참치 또는 오징어 10~20중량부를 더 첨가할 수 있으며, 상기 칵테일 새우 및 오징어는 익힌 것이 바람직하다.
In addition, the composition of the present invention may further comprise 10 to 20 parts by weight of a cocktail shrimp, a canned tuna or a squid, and the cocktail shrimp and squid are preferably cooked.
또한, 본 발명은 상기 조성물에 카레가루 5~10중량부를 더 첨가할 수 있다.
Further, in the present invention, 5 to 10 parts by weight of curry powder may be further added to the composition.
또한, 본 발명은 상기 조성물에 두부 10~20중량부를 더 첨가할 수 있으며, 상기 두부는 익힌 것이 바람직하다.
Also, in the present invention, 10 to 20 parts by weight of tofu may be further added to the composition, and the tofu is preferably cooked.
또한, 본 발명은 상기 조성물에 고구마 또는 감자 10~20중량부를 더 첨가할 수 있으며, 상기 고구마 또는 감자는 익힌 것이 바람직하다.
Also, in the present invention, 10-20 parts by weight of sweet potato or potato may be further added to the composition, and the sweet potato or potato is preferably cooked.
또한, 본 발명은 상기 조성물에 햄 10~20중량부, 모짜렐라치즈 20~30중량부 및 피자소스 5~10중량부를 더 첨가할 수 있다.
The composition of the present invention may further comprise 10 to 20 parts by weight of ham, 20 to 30 parts by weight of mozzarella cheese, and 5 to 10 parts by weight of pizza sauce.
또한, 본 발명은 상기 기재된 밥동그랑땡 조성물을 혼합하고, 지름 3~6cm 및 두께 1~2cm의 동그랑땡으로 성형한 후, 밀가루를 묻히고, 계란을 씌워 기름을 두른 팬에 가열하여 제조되는 밥동그랑땡의 제조 방법을 제공한다.
In addition, the present invention relates to a method for preparing rice bran bread, which comprises mixing rice bran frugal composition as described above, shaping the rice bran with a diameter of 3 to 6 cm and a thickness of 1 to 2 cm, and then adding wheat flour and heating the pan with an egg- ≪ / RTI >
또한, 본 발명은 상기 기재된 밥동그랑땡 조성물을 혼합하고, 지름 3~6cm 및 두께 1~2cm의 동그랑땡으로 성형한 후, 밀가루를 묻히고, 계란을 씌워 기름을 두른 팬에 가열한 후, -40~-50℃에서 저온동결 또는 액체질소 하에서 급속동결하여 제조되는 동결 밥동그랑땡의 제조 방법을 제공한다.
In addition, the present invention is characterized in that the above-described rice rounding composition is mixed, molded into a round cheek having a diameter of 3 to 6 cm and a thickness of 1 to 2 cm, then buried in flour, heated in a pan covered with oil, And freeze-thawing at 50 캜 under low-temperature freezing or liquid nitrogen.
본 발명의 밥동그랑땡 조성물 및 이를 이용한 밥동그랑땡 제조 방법에 따르면, 동그랑땡에 쌀밥을 포함함으로써 별도의 밥을 준비하지 않고도 간편히 한끼 식사용으로 이용할 수 있는 효과가 있다.
According to the rice rounding composition of the present invention and the method for manufacturing rice round grill using the same, the rice flour is included in the rounded corner, so that it is possible to use the rice flour easily without preparing any rice.
이하, 본 발명을 상세하게 설명한다.
Hereinafter, the present invention will be described in detail.
본 발명은 쌀밥 100중량부에 대하여, 참쌀가루 10~20중량부, 계란 10~20중량부, 육류 10~20중량부, 야채류 10~20중량부, 양념류 5~10중량부를 포함하는 밥동그랑땡 조성물을 제공한다.
The present invention relates to a rice ball rolling composition comprising 10 to 20 parts by weight of true rice flour, 10 to 20 parts by weight of eggs, 10 to 20 parts by weight of meat, 10 to 20 parts by weight of vegetables, and 5 to 10 parts by weight of seasonings, .
상기 쌀밥은 쌀을 물에 수회 세척하여 이물질을 제거하고, 일정기간 불린 후 밥솥 등에서 통상적인 방법으로 제조할 수 있다. 이 경우 보통의 경우보다 물의 양을 적게 하는 것이 바람직하다.
The rice can be prepared by washing the rice with water several times to remove the foreign substances, and after being called for a certain period, the rice cooker can be manufactured by a conventional method. In this case, it is preferable to reduce the amount of water more than usual.
상기 찹쌀가루는 시판되는 것을 사용할 수 있고, 찹쌀을 미분하여 사용할 수도 있다. 상기 찹쌀가루는 10~20중량부로 사용되며, 10중량부 미만인 경우에는 동그랑땡을 성형하는데 어려움이 있으며, 20중량부를 초과하는 경우에는 동그랑땡이 찰기가 강해져서 식감에 문제가 있다.
Commercially available glutinous rice flour may be used, and glutinous rice may be finely divided. The glutinous rice powder is used in an amount of 10 to 20 parts by weight, and if it is less than 10 parts by weight, it is difficult to form a round knot. When it is more than 20 parts by weight, the round knot becomes more sticky.
상기 계란은 노른자를 포함하거나 노른자를 제거한 것을 모두 사용할 수 있으며, 그 사용 함량은 10~20중량부이다. 10중량부 미만으로 사용되는 경우 재료의 배합과 동그랑땡 성형이 제대로 이루어지지 않으며, 20중량부를 초과하는 경우에는 배합시 너무 질어져 동그랑땡 성형이 제대로 이루어지지 않는 문제점이 있다.
The eggs may contain a yolk or remove any yolk, and the use amount thereof is 10 to 20 parts by weight. When it is used in an amount of less than 10 parts by weight, the compounding of the material and the rounding of the mold are not properly performed. When the amount is more than 20 parts by weight, the mixture is too thick to be formed.
상기 육류는 쇠고기, 돼지고기 및 닭고기 중 1종 이상 선택되는 것이 바람직하고, 익힌 것을 사용하며, 다짐육인 것이 더욱 바람직하다. 또한, 상기 육류는 숙성된 것을 사용하는 것이 바람직한데, 다짐육을 제조한 후, 육류의 냄새를 제거하고 육질을 부드럽게 하기 위하여 후추와 소금을 버무려 0~4℃에서 약 24시간 동안 저온으로 숙성시킬 수 있다. 상기 육류는 10~20중량부로 사용되며, 10중량부 미만으로 사용되는 경우 육류의 함량이 너무 적어 육류의 식감과 향미를 느낄 수 없으며, 20중량부를 초과하는 경우에는 동그랑땡의 성형이 어려울 뿐만 아니라, 동그랑땡에서 육류의 비중이 지나치게 높아 식감과 향미가 나빠지는 문제점이 있다.
Preferably, the meat is at least one selected from the group consisting of beef, pork, and chicken, and the cooked meat is preferably cooked. In addition, it is preferable to use the aged meat. After preparing the meat, smell of meat is removed and pepper and salt are added to soften the meat. The meat is aged at a temperature of 0 to 4 ° C for about 24 hours at a low temperature . When meat is used in an amount of less than 10 parts by weight, the meat content is too small to feel the texture and flavor of the meat. When the meat is used in an amount of more than 20 parts by weight, There is a problem in that the proportion of meat in the round meat is too high, resulting in poor texture and flavor.
상기 야채류는 마늘, 양파, 당근, 파, 고추, 부추, 김치 및 피망 중 1종 이상 선택되는 것이 바람직하다. 상기 야채류는 잘게 다진 것을 사용하며, 김치의 경우 양념이 지나치게 많을 경우 물로 1~2번 헹구어 사용할 수도 있다. 상기 야채는 익힌 것을 사용하며, 뜨거운 물에 데치거나, 팬에 넣어 가열하여 익힐 수 있다. 상기 야채는 10~20중량부로 사용되며, 10중량부 미만으로 사용되는 경우에는 신선한 맛이 떨어지며, 20중량부를 초과하는 경우에는 동그랑땡 성형에 어려움이 있을 뿐만 아니라, 야채의 비중이 지나치게 높아 육류 등의 풍미를 제대로 나타낼 수 없는 문제점이 있다.
The above-mentioned vegetables are preferably selected from at least one of garlic, onion, carrot, green onion, red pepper, leek, kimchi and pimento. The above-mentioned vegetables are finely chopped, and in the case of kimchi, if the sauce is too large, it may be rinsed once or twice with water. The vegetables are cooked and can be boiled in hot water or cooked by heating in a pan. When the content of the vegetable is less than 10 parts by weight, the fresh taste is poor. When the content of the vegetable is more than 20 parts by weight, it is difficult to mold the round batter and the specific gravity of the vegetables is too high. There is a problem that the flavor can not be properly displayed.
상기 양념류는 소금, 설탕, 후추, 조미료, 간장, 생강 및 양념 소스 중 1종 이상 선택되는 것이 바람직하다. 상기 양념은 기호도에 따라 종류를 적절히 가감할 수 있으며, 5~10중량부로 사용되는 것이 바람직하다. 상기 함량이 5중량부 미만인 경우에는 육류의 잡냄새를 충분히 제거할 수 없으며, 10중량부를 초과하는 경우에는 양념의 향이 너무 강하여 문제된다.
It is preferable that the seasoning is selected from at least one of salt, sugar, pepper, seasoning, soy sauce, ginger and seasoning sauce. The seasonings may be suitably added or subtracted according to preference, preferably 5 to 10 parts by weight. If the content is less than 5 parts by weight, the odor of the meat can not be sufficiently removed, and if it exceeds 10 parts by weight, the flavor of the meat is too strong.
또한, 상기 밥동그랑땡 조성물에는 칵테일새우, 통조림 참치 또는 오징어 10~20중량부를 더 포함할 수 있다. 상기 칵테일새우는 껍질을 제거하거나, 또는 껍질을 남겨둔 상태에서 잘게 갈아서 사용하며, 칵테일 새우와 오징어는 익힌 것을 10~20중량부를 사용하는 것이 식감이나 풍미의 측면에서 바람직하다.
The rice rounding composition may further include 10 to 20 parts by weight of cocktail shrimp, canned tuna, or squid. The cocktail shrimp is preferably used by removing the skin or grinding finely with the shell left, and using 10 to 20 parts by weight of the cocktail shrimp and the squid in the case of the texture and flavor.
또한, 상기 밥동그랑땡 조성물에는 카레가루 5~10중량부를 더 포함할 수 있다. 카레가루를 첨가함으로써 카레향과 색깔이 부가된 밥동그랑땡을 제조할 수 있으며, 이 경우 상기 양념류는 5~6중량부 정도로 사용을 조절하는 것이 바람직하다.
The rice rounding composition may further comprise 5 to 10 parts by weight of curry powder. By adding curry powder, it is possible to produce rice flour with a curry flavor and a color added thereto. In this case, it is preferable to control the use of the condiment to about 5 to 6 parts by weight.
또한, 상기 밥동그랑땡 조성물에는 두부 10~20중량부를 더 포함할 수 있다. 상기 두부는 익힌 것을 사용할 수 있으며, 으깬 것을 사용하는 것이 바람직하며, 10중량부 미만으로 사용하는 경우에는 두부의 첨가로 두부 특유의 질감과 향미를 느낄 수 없으며, 20중량부를 초과하는 경우에는 동그랑땡의 성형에 어려움이 있다.
The rice rounding composition may further comprise 10 to 20 parts by weight of tofu. When the soybean curd is used in an amount less than 10 parts by weight, the texture and flavor unique to the tofu can not be felt. When the soybean curd is used in an amount of more than 20 parts by weight, There is a difficulty in molding.
또한, 상기 밥동그랑땡 조성물에는 고구마 또는 감자 10~20중량부를 더 포함할 수 있다. 상기 고구마와 감자는 삶은 것을 갈거나 으깨거나 잘게 다져서 사용할 수 있다. 상기 성분으로 10중량부 미만으로 사용하는 경우에는 고구마나 감자의 첨가로 인한 식감과 향미를 얻을 수 없으며, 20중량부를 초과하는 경우에는 동그랑땡의 성형에 어려움이 있다.
The rice rounding composition may further contain 10-20 parts by weight of sweet potato or potato. The sweet potatoes and potatoes can be boiled or crushed or finely chopped. When the component is used in an amount of less than 10 parts by weight, a texture and flavor due to the addition of sweet potato or potato can not be obtained. When the component is used in an amount exceeding 20 parts by weight, molding of round cheese is difficult.
또한, 상기 밥동그랑땡 조성물에는 햄 10~20중량부, 모짜렐라치즈 20~30중량부 및 피자소스 5~10중량부를 더 포함하는 것이 바람직하다. 이와 같은 성분들이 첨가됨으로써 피자와 유사한 식감과 풍미를 느낄 수 있으며, 상기 성분을 첨가하는 경우에는 양념류의 사용을 5~6중량부 정도로 조절하는 것이 바람직하다.
Also, it is preferable that the bread crumbling composition further comprises 10 to 20 parts by weight of ham, 20 to 30 parts by weight of mozzarella cheese, and 5 to 10 parts by weight of pizza sauce. When such ingredients are added, a texture and flavor similar to pizza can be felt. In the case of adding the above-mentioned ingredients, it is preferable to control the use of condiments to about 5 to 6 parts by weight.
또한, 본 발명은 본 발명의 상기 밥동그랑땡 조성물을 혼합하고, 지름 3~6cm 및 두께 1~2cm의 동그랑땡으로 성형한 후, 밀가루를 묻히고, 계란을 입힌 후, 기름을 두른 팬에 직접 가열하여 제조되는 밥동그랑땡의 제조 방법을 제공한다.
In addition, the present invention relates to a method for manufacturing a rice ball rolling composition, which comprises mixing the rice rounding composition of the present invention and molding it into a round ball having a diameter of 3 to 6 cm and a thickness of 1 to 2 cm and then filling the ball with wheat flour, And a method of manufacturing rice bran.
상기 제조 방법을 보다 구체적으로 살펴보면, 먼저, 본 발명의 밥동그랑땡 조성물의 상술된 각 성분들을 준비하고, 이를 골고루 혼합한 후, 동그랑땡을 성형한다. 성형은 자동 성형기를 사용할 수 있으며, 직접 손을 사용하여 성형할 수도 있다. 성형된 동그랑땡은 상온에서 30~60분 동안 건조시키며, 표면에 밀가루를 골고루 묻히고, 계란을 입힌 후, 식용유 등을 두른 팬을 사용하여 중간불에서 3~5분 동안 뒤집어 가면서 가열한다.
More specifically, the above-mentioned components of the rice rounding composition of the present invention are prepared, and the mixture is uniformly mixed to form a round joint. Molding can be carried out using an automatic molding machine, or it can be molded directly by hand. Molded red pepper is dried at room temperature for 30 to 60 minutes. Thoroughly put the flour on the surface, cover it with egg, and heat it for 3 ~ 5 minutes in medium fire using a pan with cooking oil.
또한, 본 발명은 본 발명의 상기 밥동그랑땡 조성물을 혼합하고, 지름 3~6cm 및 두께 1~2cm의 동그랑땡으로 성형한 후, 밀가루를 묻히고, 계란을 입힌 후, 기름을 두른 팬에 가열하고, -40~-50℃에서 저온동결 또는 액체질소 하에서 급속동결하여 제조되는 동결 밥동그랑땡의 제조 방법을 제공한다.
In addition, the present invention relates to a method for preparing a rice bran composition, which comprises mixing the rice bran composition of the present invention, shaping it into a round cheek having a diameter of 3 to 6 cm and a thickness of 1 to 2 cm and then filling the flour with an egg, Freezing at 40 to -50 占 폚 or rapid freezing under liquid nitrogen.
상기 동결 밥동그랑땡의 제조 방법은 동그랑땡의 성형과 건조 과정은 상기 설명한 방법과 동일하다. 건조 과정을 거친 동그랑땡은 -40~-50℃에서 저온동결 또는 액체질소 하에서 급속동결하여 동결된 밥동그랑땡을 제조할 수 있으며, 이후 포장하여 -18~-20℃에서 보관한다. 보관된 동결 동그랑땡은 해동하거나 동결된 상태 그대로 식용유 등을 두른 팬에 가열하여 조리할 수 있다.
The method for manufacturing the frozen rice sashimi is the same as the above-described method for forming and drying the sashimi. After the drying process, frozen rice balls can be prepared by cold freezing at -40 to -50 ° C or rapid freezing under liquid nitrogen, and then packaged and stored at -18 to -20 ° C. The stored frozen round grill can be cooked by thawing or frozen in a frozen pan with cooking oil.
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실시예Example
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실시예Example
1 : 쇠고기 1: Beef
밥동그랑땡의Bob's sideburns
제조 Produce
쌀밥 500g에 찹쌀가루 50g, 계란 50g, 다진 익힌 쇠고기 100g, 마늘, 양파, 당근, 파, 고추, 부추, 김치 및 피망 각 10g을 혼합한 다진 익힌 야채 80g, 소금, 설탕, 후추, 조미료, 간장, 생강 및 불고기 양념 소스 각 5g을 혼합한 양념류 35g을 혼합한 후, 지름 3cm, 두께 1cm의 동그랑땡을 자동 성형기에서 성형하고, 밀가루를 묻힌 후, 계란을 씌워 가열된 팬에 가열하였다. 1시간 정도 상온에 둔 후, -40℃에서 동결하였다.
50g of rice, 50g of eggs, 100g of ground beef, 100g of garlic, onion, carrot, parsley, pepper, leek, kimchi and pimento are mixed with 500g of rice, 80g of minced vegetables, salt, sugar, pepper, seasoning, Ginger and roasted meat sauce were mixed with 35 g of condiments mixed with 5 g of each sauce, and then a green meat having a diameter of 3 cm and a thickness of 1 cm was molded in an automatic molding machine, and the flour was covered with eggs and heated in a heated pan. After standing at room temperature for about 1 hour, it was frozen at -40 ° C.
실시예Example
2 : 새우 2: Shrimp
밥동그랑땡의Bob's sideburns
제조 Produce
쌀밥 500g에 찹쌀가루 50g, 계란 50g, 다진 익힌 돼지고기 100g, 마늘, 양파, 당근, 파, 고추, 부추, 김치 및 피망 각 10g을 혼합한 다진 익힌 야채 80g, 소금, 설탕, 후추, 조미료, 간장, 생강 각 5g을 혼합한 양념류 30g, 익힌 새우 50g을 혼합한 후, 지름 3cm, 두께 1cm의 동그랑땡을 자동 성형기에서 성형하고, 밀가루를 묻힌 후, 계란을 씌워 가열된 팬에 가열하였다. 1시간 정도 상온에 둔 후, -40℃에서 동결하였다.
50g of rice, 50g of eggs, 100g of cooked pork, 100g of garlic, onion, carrot, green onion, pepper, leek, kimchi and pimento are mixed with 500g of cooked rice, 80g of salt, sugar, pepper, seasoning, soy sauce , 30 g of condiments mixed with 5 g of ginger, and 50 g of cooked shrimp were mixed together. Then, a round ball of 3 cm in diameter and 1 cm in thickness was molded in an automatic molding machine, and the flour was covered with an egg and heated in a heated pan. After standing at room temperature for about 1 hour, it was frozen at -40 ° C.
실시예Example
3 : 카레 3: Curry
밥동그랑땡의Bob's sideburns
제조 Produce
쌀밥 500g에 찹쌀가루 50g, 계란 50g, 다진 익힌 쇠고기 100g, 마늘, 양파, 당근, 파, 고추, 부추, 김치 및 피망 각 10g을 혼합한 다진 익힌 야채 80g, 소금, 설탕, 후추 각 10g을 혼합한 양념류 30g, 카레가루 30g을 혼합한 후, 지름 3cm, 두께 1cm의 동그랑땡을 자동 성형기에서 성형하고, 밀가루를 묻힌 후, 계란을 씌워 가열된 팬에 가열하였다. 1시간 정도 상온에 둔 후, -40℃에서 동결하였다.
50g of rice, 50g of egg, 100g of ground beef, 100g of garlic, onion, carrot, green onion, pepper, leek, kimchi and pimento were mixed with 80g of minced cooked vegetables and 10g of salt, sugar and pepper 30 g of condiments and 30 g of curry powder were mixed, and a round ball of 3 cm in diameter and 1 cm in thickness was molded in an automatic molding machine, and the flask was covered with an egg and heated in a heated pan. After standing at room temperature for about 1 hour, it was frozen at -40 ° C.
실시예Example
4 : 두부 4: Tofu
밥동그랑땡의Bob's sideburns
제조 Produce
쌀밥 500g에 찹쌀가루 50g, 계란 50g, 다진 익힌 돼지고기 100g, 마늘, 양파, 당근, 파, 고추, 부추, 김치 및 피망 각 10g을 혼합한 다진 익힌 야채 80g, 소금, 설탕, 후추, 조미료, 간장, 생강 각 5g을 혼합한 양념류 30g, 익힌 두부 50g을 혼합한 후, 지름 3cm, 두께 1cm의 동그랑땡을 자동 성형기에서 성형하고, 밀가루를 묻힌 후, 계란을 씌워 가열된 팬에 가열하였다. 1시간 정도 상온에 둔 후, -40℃에서 동결하였다.
50g of rice, 50g of eggs, 100g of cooked pork, 100g of garlic, onion, carrot, green onion, pepper, leek, kimchi and pimento are mixed with 500g of cooked rice, 80g of salt, sugar, pepper, seasoning, soy sauce , 30 g of condiments mixed with 5 g of ginger, and 50 g of cooked tofu were mixed together. Then, a round ball of 3 cm in diameter and 1 cm in thickness was molded in an automatic molding machine, and the flour was covered with the egg and heated in a heated pan. After standing at room temperature for about 1 hour, it was frozen at -40 ° C.
실시예Example
5 : 고구마 5: sweet potato
밥동그랑땡의Bob's sideburns
제조 Produce
쌀밥 500g에 찹쌀가루 50g, 계란 50g, 다진 익힌 돼지고기 100g, 마늘, 양파, 당근, 파, 고추, 부추, 김치 및 피망 각 10g을 혼합한 다진 익힌 야채 80g, 소금, 설탕, 후추, 조미료, 간장, 생강 각 5g을 혼합한 양념류 30g, 삶은 후 으깬 고구마 50g을 혼합한 후, 지름 3cm, 두께 1cm의 동그랑땡을 자동 성형기에서 성형하고, 밀가루를 묻힌 후, 계란을 씌워 가열된 팬에 가열하였다. 1시간 정도 상온에 둔 후, -40℃에서 동결하였다.
50g of rice, 50g of eggs, 100g of cooked pork, 100g of garlic, onion, carrot, green onion, pepper, leek, kimchi and pimento are mixed with 500g of cooked rice, 80g of salt, sugar, pepper, seasoning, soy sauce , 30 g of condiments mixed with 5 g of ginger and 50 g of boiled mashed sweet potato were mixed, and a 3 cm in diameter and 1 cm thick cornstalk were molded in an automatic molding machine, and the flour was covered with an egg and heated in a heated pan. After standing at room temperature for about 1 hour, it was frozen at -40 ° C.
실시예Example
6 : 피자 6: Pizza
밥동그랑땡의Bob's sideburns
제조 Produce
쌀밥 500g에 찹쌀가루 50g, 계란 50g, 다진 익힌 돼지고기 100g, 마늘, 양파, 당근, 파, 고추, 부추, 김치 및 피망 각 10g을 혼합한 다진 익힌 야채 80g, 소금, 설탕, 후추 각 10g을 혼합한 양념류 30g, 다진 햄 50g, 보짜렐라치즈 100g, 피자소스 30g을 혼합한 후, 지름 3cm, 두께 1cm의 동그랑땡을 자동 성형기에서 성형하고, 밀가루를 묻힌 후, 계란을 씌워 가열된 팬에 가열하였다. 1시간 정도 상온에 둔 후, -40℃에서 동결하였다.
50g of cooked rice, 50g of egg, 100g of chopped pork, 100g of garlic, onion, carrot, green onion, pepper, leek, kimchi and green pepper were mixed with 80g of salt and 10g of salt, sugar and pepper A mixture of 30 g of condiment, 50 g of minced ham, 100 g of bozlava cheese, and 30 g of pizza sauce were mixed, and a round ball of 3 cm in diameter and 1 cm in thickness was molded in an automatic molding machine and the flour was covered with egg and heated in a heated pan. After standing at room temperature for about 1 hour, it was frozen at -40 ° C.
Claims (12)
10 to 20 parts by weight of glutinous rice powder, 10 to 20 parts by weight of eggs, 10 to 20 parts by weight of boiled meat, 10 to 20 parts by weight of pork meat, pork meat and chicken meat, 10 to 20 parts by weight of chopped vegetables selected from at least one of carrot, onion, carrot, persimmon, pepper, leek, kimchi and green pepper, salt, sugar, pepper, seasoning, soy sauce, ginger and sauce 5 to 10 parts by weight of seasoning.
칵테일새우, 통조림 참치 또는 오징어 10~20중량부를 더 포함하며, 상기 칵테일 새우 및 오징어는 익힌 것을 특징으로 하는 밥동그랑땡 조성물.
The method according to claim 1,
10 to 20 parts by weight of a cocktail shrimp, canned tuna or squid, wherein the cocktail shrimp and squid are cooked.
카레가루 5~10중량부를 더 포함하는 것을 특징으로 하는 밥동그랑땡 조성물.
The method according to claim 1,
And 5 to 10 parts by weight of curry powder.
두부 10~20중량부를 더 포함하며, 상기 두부는 익힌 것을 특징으로 하는 밥동그랑땡 조성물.
The method according to claim 1,
10 to 20 parts by weight of tofu, and the tofu is cooked.
고구마 또는 감자 10~20중량부를 더 포함하며, 상기 고구마 또는 감자는 익힌 것을 특징으로 하는 밥동그랑땡 조성물.
The method according to claim 1,
10 to 20 parts by weight of sweet potato or potato, and the sweet potato or potato is cooked.
햄 10~20중량부, 모짜렐라치즈 20~30중량부 및 피자소스 5~10중량부를 더 포함하는 것을 특징으로 하는 밥동그랑땡 조성물.
The method according to claim 1,
10 to 20 parts by weight of ham, 20 to 30 parts by weight of mozzarella cheese, and 5 to 10 parts by weight of pizza sauce.
10. A method of making a rice ball rolling composition according to any one of claims 1 to 10, which comprises mixing the rice rounding composition according to any one of claims 1 to 10 and shaping it into a round cheek having a diameter of 3 to 6 cm and a thickness of 1 to 2 cm and then filling the flour with oil, A method for manufacturing a rice sausage prepared by heating on a pan.
10. A method of making a rice ball rolling composition according to any one of claims 1 to 10, which comprises mixing the rice rounding composition according to any one of claims 1 to 10 and shaping it into a round cheek having a diameter of 3 to 6 cm and a thickness of 1 to 2 cm and then filling the flour with oil, Followed by rapid freezing at -40 to -50 占 폚 at low temperature or under liquid nitrogen.
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| CN108094910A (en) * | 2017-12-05 | 2018-06-01 | 江苏百斯特农业发展有限公司 | A kind of packet meatball and preparation method thereof |
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| KR102314897B1 (en) * | 2021-01-30 | 2021-10-19 | 엠플러스에프엔씨(주) | A korean style meatball with increased bean curd and manufacturing method thereof |
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Non-Patent Citations (2)
| Title |
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| http://cafe.naver.comArticlePrint.nhnclubid=14400244&articleid=56(2007.10.10.) * |
| http://minerva7575.blog.me60120269963(2010.12.19.) * |
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| CN108094910A (en) * | 2017-12-05 | 2018-06-01 | 江苏百斯特农业发展有限公司 | A kind of packet meatball and preparation method thereof |
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