KR101751252B1

KR101751252B1 - Method For Manufacturing Eating Dinnerware Together With Dessert Food Together And Dinnerware Obtanined By Using Method

Info

Publication number: KR101751252B1
Application number: KR1020150094340A
Authority: KR
Inventors: 송지현; 김민지; 정재훈
Original assignee: 전남도립대학교산학협력단
Priority date: 2015-07-01
Filing date: 2015-07-01
Publication date: 2017-06-27
Also published as: KR20170004249A

Abstract

The present invention relates to a method for producing tableware which can be taken together with food for dessert and a tableware obtained therefrom, wherein the method for preparing tableware based on crude oil raw material includes a rice washing step, a steamed step, a saccharification step, Wherein the tableware obtained by the method comprises at least one of a saucer for a dessert food, a chopstick for a tongue, and a saucer for a dessert, Provides dishware that can be consumed together with dessert food while faithfully fulfilling the original role of dishware by replacing existing one-time tableware products.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a tableware which can be consumed together with food for desserts and a tableware obtained therefrom,

The present invention relates to a method of manufacturing a tableware that can be consumed together with food for dessert and a tableware manufactured therefrom, and more particularly, to a method of preparing a tableware that can support dessert foods such as ice cream and small cakes, The present invention relates to a method of preparing a dishware in the form of a spoon, a chopstick type dish for eating food, and a tableware made therefrom.

In general, dishware provided with food for dessert is provided in the form of a plate for supporting food, a spoon for eating food or a chopstick for eating. In the case of a plate, a spoon, and a chopstick provided with food for dessert, It is used as plastic material suitable for use.

Dessert foods are usually served at coffee shops and ice cream shops. The number of shops selling dessert food is increasing explosively. Therefore, modern people are more interested in eating desserts than rice-eating meals. The trend is to prefer the easy-to-eat meals culture.

The change to the dessert food culture is due to the decrease of rice consumption and the surge of dessert food consumption. It is due to the SNS influence and the appearance of dessert café spreading through the smartphone spread to the majority. In other words, the dessert food culture is a food culture that can be enjoyed and sensed with five senses beyond the concept of simply eating food to reduce hunger.

Modern people have recently consumed dessert food that is sweet and dessert after meals, and they also consume dessert food as a meal substitute. For women, they prefer sweet desserts, while men tend to prefer desserts for ice.

In addition, as the number of smokers increases, the amount of honey consumed increases for sweet snacks and desserts, and these honeys are being applied to snacks, ramen, cosmetics, and alcoholic beverages.

As a result of this change in the dining culture of modern people, annual consumption of rice is significantly lowered, leading to a decrease in farm income due to sluggish sales. On the other hand, in the case of coffee shop or ice cream store, consumption of dessert food increases, .

In particular, the decrease in the consumption of rice can be reported on various media or can be grasped as a statistic. The annual consumption of rice per kilogram (Kg) was over 80kg in 2005, which was 10 years ago. Is still below the level of 65Kg.

In the case of dessert food, especially disposable dishes, cutlery and chopstick containers are used together, there is a problem of wasting resources due to being used only once as a dishware and being immediately discarded. If the disposable plastic disposable tableware is not properly managed Unauthorized disposal or neglect may cause serious environmental pollution.

Thus, there is a desperate need to develop a technology that can reduce the disruption of plastic one-time tableware and promote the consumption of rice, which has been used as a stock in the past.

As a substitute for the one-time tableware currently available on the market, dessert is used as a dish to support dessert food. Dishes are used as a dish and desserts are consumed together with food. Potatoes, starches, However, these products are susceptible to shock or load and easily break down. If the dessert food is broken and the food is broken, the dessert food may fall to the floor or pour into one side, Can not be consumed.

In addition, when wetted with liquid water or beverage, the solid state is weakened and it is more easily broken, so that it is difficult to expect a substantial dish. On the other hand, reference is made to the following prior art documents filed with the contents of the frost prevention ice bowl and the saucer as a dish or a substitute for a bowl.

Patent Document 001 Patent Application No. 10-2001-0078749 Patent Document 002 Utility Model Application No. 20-2006-0002765

The present invention for solving the above-mentioned problems provides a method of providing a dishware which can be consumed together with dessert food instead of a dish provided with dessert food or a one-time dishware such as a chopstick and a chopstick, and a dishware manufactured therefrom Respectively.

In order to accomplish the above-mentioned object, the present invention provides a method for producing rice, comprising: a rice washing step of washing rice with purified water to remove water from the rice in a clean state and then pulverizing the rice into a powder form; and adding water and liquefying enzyme to the washed rice The rice is liquefied and heated in a cauldron at a temperature of 85 to 90 DEG C, and 10 to 20 parts by weight of malt flour is added to 100 parts by weight of the steamed rice, and the mixture is saccharified at 55 to 65 DEG C for 3 to 5 hours A filtration step of adding the glycated liquid to a filter and collecting the filtered filtrate from the filter; and a step of heating the filtered filtrate at a temperature of 85 to 98 ° C. for 48 hours to obtain a filtrate having a sugar content of 81 To 85 [deg.] Brix to obtain a first concentrate of the first concentrate; and a first concentration step of concentrating the first concentrated liquid to obtain a first concentrate, The mixed solution A second concentration step of heating the mixture at a temperature of 65 to 70 DEG C to concentrate the mixture so that the sugar content becomes 70 to 75 DEG brix to obtain a tonicity of the second concentrate; and a second concentrating step of finishing the second concentrate through a compression molding machine, And a compression molding and freezing step of supplying the cold air from the freezing device connected to the compression molding machine and freezing the shaped food product to form the shaped food product. In the second concentration step, 100 parts by weight of the crude extract of the first concentrate A mixture of the liquid phase and the powder or a mixture of the liquid phase and the powder is mixed in 15 to 20 parts by weight and the mixture is mixed with Powdered Sugar, and polysaccharide) are added together, the corn starch is included in the powder, and the coating step is further included after the compression molding and the freezing step, In the step of molding, a natural raw material liquid of Brazilian carnauba extracted from palm tree is coated on a surface of a molded article of a tableware and coated with a coating film, and a mold constructed by the compression molding machine is used for a dessert food and beverage And a method for producing a tableware that can be taken together with the above-mentioned food.

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And is characterized by a tableware which can be consumed together with food for desserts which is a tableware obtained by the above-mentioned example production method.

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The dishware is supplied with food for dessert, and is characterized by a tableware which can be consumed with food for dessert, which is a dish including one or more of a saucer for a dessert food, a chopsticks for a sword, and a saucer for sauce .

INDUSTRIAL APPLICABILITY As described above, the method of manufacturing a tableware which can be consumed together with the food for dessert according to the present invention and the tableware manufactured therefrom can replace the one-time container of a plate, a soup and a chopstick It is possible to reduce the usage rate of the one-time container and to prevent the waste such as resource waste and environmental pollution caused by the one-time container.

In addition, since the method of manufacturing the tableware and the tableware manufactured therefrom together with the dessert food according to the present invention can contain not only the dessert food but also the general food, the dish, the cutlery and the chopsticks are used It is possible to omit the inconvenience and troublesome to wash and wash, and it is possible to make the post-processing work after the ingestion of food considerably convenient, and the use of the detergent, which is the main cause of environmental destruction, is not necessary and water pollution can be prevented.

The method of manufacturing a tableware that can be consumed together with the food for dessert according to the present invention and the tableware produced therefrom serve as a chopstick that can eat a plate or a foodstuff capable of supporting food for dessert, And can be consumed together with food for dessert, it is possible to end the problem such as the disposal of the one-time container and to eat with the dessert food, the eating pleasure can be doubled.

In addition, since the method of manufacturing the tableware and the tableware manufactured therefrom that can be consumed together with the food for dessert according to the present invention can be used alternatively for the one-time container, it is possible to contribute to the growth of the food industry for dessert, By using rice as a raw material for manufacturing, rice consumption can be promoted, which can activate the rice farming industry.

The terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary terms and the inventor may appropriately define the concept of the term in order to best describe its invention And it should be construed as meaning and concept consistent with the technical idea of the present invention.

Therefore, the embodiments described in the present specification and the configurations shown in the drawings are only the most preferred embodiments of the present invention and do not represent all the technical ideas of the present invention. Therefore, It is to be understood that equivalents and modifications are possible.

The present invention relates to a method for producing a tableware which can be consumed together with a food for dessert according to the present invention and a tableware obtained therefrom which is commercialized on the basis of seasonings, It is made to be a product such as spoon and chopstick which can eat and eat dessert food, and it is possible to take it together with dessert food while sticking to the role of dish and soup and chopstick which are supplied together when dessert food is ingested, There is a feature that you can skip post-processing (washing or washing dishes).

The process for producing the dishware which can be taken together with the dessert food according to the present invention is as follows.

Rice washing stage

In the above step, the rice is washed in clear water, cleaned and then the water is removed and pulverized into a powder form.

Steaming stage

In the above step, water and a liquefying enzyme are added to the washed rice, and the rice is heated in the cauldron at a temperature of 85 to 90 degrees to liquefy and liquefy the rice contained in the cauldron.

Saccharification step

In the above step, 10 to 20 parts by weight of maltose powder is added to 100 parts by weight of the steamed rice, and the mixture is saccharified at 55 to 65 ° C. for 3 to 5 hours to obtain a saccharified liquid.

Filtration step

In the above step, the obtained saccharified liquid is put into a filter to collect the filtered filtrate from the filter.

The first concentration step

In the above step, the filtered filtrate is heated at a temperature of 85 to 98 ° C. for 48 hours, and the resulting filtrate is concentrated to have a sugar content of 81 to 85 ° brix to obtain a first concentrate.

The second concentration step

In the above step, the mixture of the first concentrate and the mixture of yulmu tea, persimmon leaf tea, brown rice tea, round tea tea, green tea, oolong tea and lotus leaf tea is heated at a temperature of 65 to 70 ° C, brix to obtain a tonic of the second concentrate.

At this time, the yulmu tea, persimmon leaf tea, brown rice tea, roundworm tea, green tea, oolong tea, or lotus leaf tea may be mixed with the first concentrate of the first concentrate in the form of a powder to improve the viscous property of the seasoning dish described later.

Herein, a mixture of the liquid or powder or any mixture of liquid and powder of at least one selected from the group consisting of Yulmu tea, persimmon leaf tea, brown rice tea, round tea tea, green tea, oolong tea and long leaf tea is added to 100 parts by weight of the first concentrate, By weight.

At this time, powdered sugar (powder sugar) can be added together. This is because stickiness (stickiness) is present in the malt, which is the raw material of the tableware, so that the sticky property of the food product in the molding process of the tableware . At this time, 3 to 5 parts by weight of corn starch may be added per 100 parts by weight per minute.

Compression molding and freezing step

In this step, the tableware of the second concentrate is formed through a compression molding machine, and cool air is supplied from the refrigeration apparatus connected to the compression molding machine so that the shaped food product can be molded in a completely solid state Thereby freezing the shaped food product.

At this time, the mold formed in the compression molding machine is preferably a silicone molding mold, which facilitates the demoulding of the molded article of the tableware and the preservation of the molded article of the tableware in the demoulding process.

On the other hand, a frying step that can replace the compression molding and freezing steps may be performed.

Frying stage

In this step, the crude extract of the second concentrate is fed into an evaporator, and the steam contained in the crude extract of the second concentrate is evaporated by heat treatment in a high-temperature state to increase the crude saponified solids content of the second concentrate do.

Coating step

In this step, as a coating film, a natural raw material of Brazilian carnauba extracted from palm tree is applied to the surface of the shaped product of the tableware using a sprayer and dried.

Such a Brazilian lead-free coating film is effective in keeping the form of the food moldings for a long period of time and preventing the molding of the dishes even if the food moldings are in contact with the water. In addition, the surface gloss and shine of the molded article of the tableware are apparent, and the product value of the molded article of the tableware can be improved.

Based on 10g ingredient Beta-carotene Niacin salt protein Carbohydrate content 9.00 g 1.80 mg 12.00 mg 3.00 g 47.00g ingredient Vitamin A Vitamin B1 Vitamin B2 Vitamin B6 Vitamin C content 1.00 g 0.38 mg 0.79 mg 0.02 mg 3.20 mg ingredient Vitamin E zinc Folic acid sign Lipid content 0.27 mg 0.30 mg 44.00 g 312.00 mg 0.10 g ingredient potassium calcium Ash iron content content 1,058.00㎎ 97.00 mg 1.90 g 12.90 mg

As shown in Table 1, the active ingredients contained in the crude chrysanthemum obtained by the above-described preparation method are proved to have efficacy because the various components that can benefit the human body are distributed evenly. And more for the modern people with abnormal digestive enzymes such as obesity and skin improvement, women who are anemic or dizziness and diabetics, candidates who need proper glucose supply to the brain, and children who need snacking . That is, it is effective to use a natural party member rather than an artificial party member.

On the other hand, such seasoning dishes are distinguished from existing competitive products, and environmental pollution is prevented, and post-processing after meals such as dishwashing or washing dishes can be omitted, so that post-prandial processing is convenient, It can be consumed together with dessert food in harmony with dessert food, which can double the extraordinary pleasure of ingestion, and can activate by promoting lower consumption of honey than the consumption of sweet honey. In addition, it can contribute to differentiation of traditional disposable tableware with the effect of Chochung and increase domestic consumption of rice.

Claims

Rice washing step in which rice is washed in clear water, cleaned and then water is removed and pulverized into powder form; The rice is liquefied and heated at a temperature of 85 to 90 ° C in a cauldron with water and a liquefying enzyme added to the washed rice; Saccharifying step of adding 10 to 20 parts by weight of malt flour to 100 parts by weight of steamed rice and saccharifying at 55 to 65 ° C for 3 to 5 hours to obtain a saccharified liquid; A filtration step of putting the saccharified liquid into a filter and collecting the filtered filtrate from the filter; A first concentration step of heating the filtered filtrate at a temperature of 85 to 98 DEG C for 48 hours to concentrate the sugar solution so as to have a sugar content of 81 to 85 DEG brix to obtain a first concentrate; The mixture of the first concentrate and the mixture of yulmu tea, persimmon tea, brown rice tea, round tea, green tea, oolong tea and lotus leaf tea is heated at a temperature of 65 to 70 ° C so that the sugar content becomes 70 ~ 75 ° brix A second concentration step of concentrating and obtaining a tonic of the second concentrate; A compression molding and freezing step of forming a tableware shaped product of a desired shape through the compression molding machine of the second concentrate and freezing the shaped food product by receiving cool air from a freezing device connected to the compression molding device; Lt; / RTI >
In the second concentration step, at least one of the liquid or powder of the yulmu tea, the persimmon leaf tea, the persimmon leaf tea, the brown rice tea, the round tea tea, the green tea, the oolong tea, Powder is mixed with 15 to 20 parts by weight and Powdered Sugar is added together, wherein the powder contains corn starch,
Wherein the coating step further comprises a coating step after the compression molding and freezing step wherein the natural raw material liquid of Brazilian carnauba extracted from palm tree is coated and coated on the surface of the moldings of the dishware with a coating film,
Wherein the mold formed in the compression molding machine is a silicon molding die.

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A tableware which can be consumed together with food for dessert, which is a tableware obtained by the manufacturing method of claim 1.

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6. The method of claim 5,
Wherein the dishware is a utensil supplied with food for dessert, the utensil including at least one of a cutlery for a dessert, a chopstick for a squeezer and a dish for a dessert, .