KR101615349B1

KR101615349B1 - manufacturing method of scorched rice

Info

Publication number: KR101615349B1
Application number: KR1020150076700A
Authority: KR
Inventors: 박종모
Original assignee: 박종모
Priority date: 2015-05-29
Filing date: 2015-05-29
Publication date: 2016-04-25

Abstract

The present invention relates to a method for producing banana burning paper, and more particularly, to a method for producing banana burning paper by adding banana to improve flavor and ease of manufacture.
A method of manufacturing a banana burning paper of the present invention comprises a coating step of coating the surface of rice with the lubricating liquid by bringing the lubrication liquid containing the banana into contact with the rice, the spreading step of spreading the rice in the heating container in a thickness of 2 to 10 mm And a heating step of heating the heating vessel to squeeze the cooked rice.

Description

Manufacturing method of scorched rice < RTI ID = 0.0 >

The present invention relates to a method for producing banana burning paper, and more particularly, to a method for producing banana burning paper by adding banana to improve flavor and ease of manufacture.

In general, Nurungji is one of the most sought-after snack bars in the world when there were not many snacks, breads, and other snacks like today.

Nurungji is usually called rice rice, barley, or beans, which are placed on the bottom of rice cooker when they are cooked in conventional rice cookers. They are called rice nurungji, barley rice noodle, bean curd rice depending on the type.

Especially, when the snack street was in the early days, it was delicious and sue, and when it was eaten, everyone liked it, and at the house where the children were many, when they cooked rice as a snack street, they scraped rice with lots of rice.

Nurungji is usually a traditional rice cooker when cooked rice is placed on the bottom of the rice is pressed by the left side of the blurred byproducts are said to burn. When rice is cooked, Nurungji generates volatile carbonyl compounds by aminocarbonyl reaction when it is kept at 220 ~ 250 ℃ for 3 ~ 4 minutes as moisture disappears from the bottom of the pot. The browned rice cake decomposes the starch to produce glucose and dextrin, and a fragrant odor component is produced.

Because rice contains original mutagenic substances, inhibitors of blood pressure, and blood cholesterol-enhancing substances, the rice nourishing rice contains the nutrients of these rice. The main nutritional component of Nurungji is carbohydrate, which is a dextrin component in the monosaccharide, and the monosaccharide is a good digestible substance, so Nurungji is a good food for indigestion. In addition, Nurungji can easily feel fullness when consumed, but low calorie diet food is also in the spotlight.

However, there are many cases where rice cookers and pressure cookers are used instead of conventional rice cookers to cook rice, making it difficult to eat nurungji in ordinary households.

To this end, modernized Nurungji is manufactured and sold in a food factory equipped with mass production facilities. Korean Patent No. 10-0920333, No. 10-0459670, No. 10-0842364, and the like.

However, the conventional rice cake produced by the rice cake manufacturing apparatus has a problem in that the taste of the rice cake is monotonous because the rice rice is simply produced by heating and thinning the rice. In order to solve these problems, technologies for adding various food materials to the baked rice are being developed.

Korean Patent No. 10-1034891 discloses a process for producing a functional rice cake and a rice cake produced thereby.

The burning rice comprises a first step, which is called after washing a mixture of white rice, glutinous rice and brown rice; Removing the head part to cut red ginseng called water, and then cooking the red ginseng together with the mixture to prepare red ginseng rice; The third step of spraying uniformly the linseed powder in the state of spreading the red ginseng rice on the conventional rice gruel manufacturing machine and spraying the water called red ginseng, spreading the red ginseng rice on the linseed flour, and then baking both sides of the red ginseng rice, Wow; Drying and cooling the baked rice, cutting the baked rice to a predetermined size, and sealing and packaging the baked rice.

The rice gruel can remove the nutritional imbalance by adding red ginseng, but the following problems are encountered.

First, due to the characteristic of rice with very high tenacity, the adhesion of rice balls is very strong, so that it is not easy to spread the rice thinly. Even if the rice is thinly spread, there is a problem that the rice balls are united and the thickness is not uniform. If the thickness is not uniform, there is a problem in that the quality is deteriorated due to the difference in the thickness.

Second, the smell and taste of red ginseng is heterogeneous with the rice gruel so that the taste and aroma unique to the rice gruel are greatly lost.

Korean Patent No. 10-1034891: A method for producing a functional rice cake and a rice cake

The present invention has been made to overcome the above problems, and it is an object of the present invention to improve the flavor while maintaining flavor and taste peculiar to the rice cake using a banana having a high content of carbohydrate, which is the main component of rice, And it is an object of the present invention to provide a method of manufacturing a banana burning paper which is easy to manufacture because it can be easily spread to a uniform thickness by reducing the adhesive force between rice balls at the time of spreading.

According to another aspect of the present invention, there is provided a method of manufacturing a banana burning rice comprising the steps of: coating a surface of rice with the lubricating liquid by bringing the banana-containing lubricating liquid into contact with the rice; A spreading step of spreading the rice in a thickness of 2 to 10 mm on the inner surface of the heating vessel; And a heating step of heating the heating container to squeeze the rice.

Wherein the heating step includes heating the heating vessel and the pressing member at the same time after the pressing member is coupled to the upper portion of the heating vessel so that the heating vessel and the pressing member are buried in both upper and lower directions of the rice.

The coating step comprises the steps of: a) grinding the bark of the skin with a blender to obtain a banana juice; b) blending 40 to 100 parts by weight of water with respect to 100 parts by weight of the banana juice to make the lubricating liquid; c) Mixing the lubricating liquid with rice and mixing.

The coating step comprises the steps of: a) grinding the bark of the skin with a blender to obtain a banana juice; b) blending 40 to 100 parts by weight of water with respect to 100 parts by weight of the banana juice to make the lubricating liquid; c) Placing the rice into a bag formed of a net; d) immersing the bag in the lubricant, immersing it in the bag, and then recovering the bag.

Wherein the spreading step is characterized by spraying the pulverized product of the nuts after the rice is sliced.

The heating step is characterized in that the heating vessel is first heated to squeeze the rice, the lubricating liquid is applied to the rice to fill the empty space between the rice balls with the lubricating liquid, and then the heating vessel is heated secondarily .

As described above, according to the present invention, a banana having a high carbohydrate content can be used to improve the flavor of the rice cake while reducing the sense of heterogeneity, thereby improving the preference degree.

In addition, by coating the surface of the rice balls with a slippery component lubricant peculiar to the banana, the adhesive force between the rice balls is reduced and slippage is imparted, so that the rice can be easily unfolded to a uniform thickness.

Hereinafter, a method of manufacturing a banana burning paper according to a preferred embodiment of the present invention will be described.

A method of manufacturing a banana burning paper according to an embodiment of the present invention comprises the steps of: coating a lubricating liquid containing a banana with rice bran to coat the surface of the rice bran with the lubricating liquid; and applying the rice to the inner surface of the heating container in a thickness of 2 to 10 mm And a heating step of heating the heating vessel to squeeze the cooked rice. Each step will be examined in detail.

1. Coating step

In the coating step, the lubricant containing the banana is brought into contact with the rice to coat the surface of the rice with the lubricant. This is to reduce stickiness between rice balls using the slippery characteristic of banana pulp. This lubricant is intended to be easily spread out when the rice is spread to a thin thickness in a spreading step to be described later, and at the same time to be able to spread to a uniform thickness.

The lubricant is made by mixing water with banana juice. For this purpose, the raw banana removed from the skin is first grinded with a blender to obtain a banana juice. Then, a certain amount of water is added to the obtained banana juice to dilute the banana juice to obtain a lubricating liquid. For example, 40 to 100 parts by weight of water may be mixed with 100 parts by weight of the banana juice. The lubricant thus produced reduces the adhesive force between the rice balls and imparts slippage to the rice balls.

When the lubricant is ready, prepare the next rice. Rice is usually cooked by boiling water with rice in a pot.

Next, the lubrication is applied to the surface of the rice by bringing the lubrication liquid into contact with the rice. One example of a coating method is to mix the lubricating liquid with rice. In other words, put the rice into a container and mix it with rice oil while spraying the rice with the help of a tool such as a spatula. By this method, the lubricating liquid on the surface of the rice balls can be coated.

Another example of the coating method is a method of immersing rice in a lubricating solution. For example, a certain amount of rice is put into a bag made of mesh, and then a bag is put into the container where the lubricant is stored, so that the bag is soaked in the lubricant. When the bag is immersed in the lubricant, the rice contained in the bag is contacted with the lubricant, and the lubricant is coated on the surface of the rice. The immersion time should be as short as 4 to 10 seconds. After immersion, the bag is taken out from the lubricant. It is preferable to recover the excess lubricating liquid which flows down along the surface of the rice after being collected and suspended in the air by the recovery cylinder.

2. Expand step

Slice the rice, which is coated with lubricant on the surface, into the inner surface of the heating vessel. At this time, it is preferable to form a thin layer having a thickness of 2 to 10 mm. Since the above-described lubricant is coated on the surface of each rice grain constituting rice, it is very easy to spread the rice thinly. In addition, since the whole is thinly spread to a uniform thickness, it hardly occurs that a part is over burnt or a part is not peeled off.

The heating vessel is an iron material, and various shapes and sizes can be applied. For example, it is possible to use a heating vessel such as a plate type or a bowl type or hemisphere type in which the inside is hollowed like a pot. It goes without saying that such a heating vessel can be installed in a conventional burnishing machine for making a large amount of burnishing rice. Further, the heating vessel may be composed of a pair of upper and lower molds capable of mutual coupling and separation. In this case, rice can be sliced on the inner surface of the lower mold, and then the upper mold can be joined to the upper portion of the lower mold.

3. Heating step

Next, the heating container is heated to cook the rice rice to prepare the rice cake. Heat is applied to the heating vessel using a burner. At this time, the heating vessel can be heated to 150 to 200 DEG C for 5 to 15 minutes. Heating temperature and time can be adjusted according to the amount and thickness of rice. By heating, the lubrication coated on the surface of the rice with the rice balls is also pressed together. The main component of the banana is carbohydrate, so it adds the savor taste of the rice cake and does not feel the sense of heterogeneity.

The heating container and the pressing member may be simultaneously heated by joining the pressing member to the upper portion of the heating container as needed to slightly press the thinly cooked rice, so that the heating container and the pressing member can be simultaneously heated in both upper and lower directions of the rice. That is, the pressed surfaces are formed on both sides of the burned paper. The pressing member can use various forms depending on the shape of the heating container. When the heating container is of a flat plate type, the pressing member may also be a flat plate type, and when the heating container is a bowl type, the pressing member may also be bowl type.

On the other hand, the heating step can be divided into a primary and a secondary to heat the heating container. For example, the heating vessel may be heated first to squeeze the rice, then the lubrication may be applied to the rice, and then the heating vessel may be heated again. The primary heating may be performed at 150 to 200 캜 for 2 to 10 minutes, and the secondary heating may be performed at 150 to 200 캜 for 3 to 5 minutes. When the water of the rice is evaporated through the first heating, if one side or both sides of the rice become thin, a lot of empty spaces are formed between the rice balls. Therefore, after the first heating, the lubricant is applied to one side of the burned rice, which is made first, to fill the empty space between the rice balls with the lubricant. Apply the lubricant to the brush with the application method and then brush the brush with a brush. When the second space is filled with the lubrication fluid in the empty space between the rice balls, the lubrication fluid filled in the empty space between the rice balls can be squeezed out and added to the sweet aroma and taste.

When the heating step is completed, the tool is used to remove the rice cake from the heating container.

The rice noodle produced according to the present invention is added with the flavor and taste of banana to add the savory flavor of the rice noodle, and at the same time, the sweet flavor can be added to greatly increase the preference degree. In addition, the yellow color of the banana is covered with Nurungji, which can further enhance the value of Nurungji.

In another embodiment of the present invention, the rice flour may be sliced in the spreading step and then the pulverized nuts may be sprayed. At least one or two or more selected from nuts such as peanuts, walnuts, pine nuts, chestnuts and almonds may be used. The nuts are sprayed in the form of finely ground powder. Nuts can enhance the nutritional content of nurungji and add a savory taste.

Hereinafter, the present invention will be described by way of examples. However, the following examples are intended to illustrate the present invention in detail, and the scope of the present invention is not limited to the following examples.

(Example)

The raw banana removed from the skin was ground with a blender to obtain a banana juice. Then, 80 parts by weight of drinking water was mixed with 100 parts by weight of banana juice to prepare a lubricant. The prepared lubrication liquid was immersed in rice net in a mesh bag for about 6 seconds, and then the excess lubricant was removed by hanging on the line. The rice coated with the lubricant on the surface was sliced into a thickness of about 5 mm on the inner side of the plate-shaped heating container. Then, heat of 180 ± 5 ° C was applied to the bottom of the heating container for 8 minutes to cook rice.

(Comparative Example)

In the same manner as in the above Example, rice balls were prepared, but rice balls not coated with the lubricant were used.

The sensory test was carried out on the baked rice prepared in the above Examples and Comparative Examples. 20 panelists were selected to evaluate the appearance, flavor, taste, and overall preference by 9 point scale method. The sensory test results are shown in Table 1 below.

division Exterior incense flavor Comprehensive likelihood Example 8.3 8.7 8.9 8.5 Comparative Example 6.0 4.5 4.1 4.6

As shown in Table 1, the scores of the examples were much higher than those of the comparative examples in appearance, flavor, and taste. In particular, the scores of the examples were higher in flavor and taste. In the case of the examples, the flavor and flavor of the banana is added to the flavor of the nourngji and the sweet flavor is added to the flavor.

Accordingly, it is expected that the present invention can provide a novel rice cake with improved flavor while maintaining flavor and taste peculiar to the rice cake using banana.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be clearly understood that the same is by way of illustration and example only and is not to be taken by way of limitation. Accordingly, the true scope of protection of the present invention should be determined only by the appended claims.

Claims

A coating step of bringing the lubricating liquid containing the banana into contact with the rice to coat the surface of the rice with the lubricating liquid;
A spreading step of spreading the rice having the surface coated with the lubricant on the inner surface of the heating container to a thickness of 2 to 10 mm;
And a heating step of heating the heating vessel to squeeze the rice,
B) mixing 40 to 100 parts by weight of water with respect to 100 parts by weight of the banana juice to make the lubricating liquid; c) mixing the banana juice with 100 parts by weight of the banana juice; D) immersing the bag in the lubricating liquid for 4 to 10 seconds, dipping the bag in the lubricating liquid, and then releasing the bag from the bag and hanging it in the air;
In the heating step, the heating vessel is first heated to 150 to 200 DEG C for 2 to 10 minutes to squeeze the cooked rice, the lubricating liquid is applied to the cooked rice to fill the empty space between the cooked rice with the lubricating liquid, Is heated to 150 to 200 DEG C for 3 to 5 minutes in a secondary manner.

The method according to claim 1, wherein the heating step comprises heating the heating container and the pressing member simultaneously after bonding the pressing member to the upper portion of the heating container, thereby bending the rice in both upper and lower directions of the rice. .

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The method according to claim 1, wherein the spreading step comprises thinning the cooked rice and spraying the pulverized nuts.

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