KR101759250B1

KR101759250B1 - Preparation of cut-up rice cake mingled with chicken breast and purple sweet potato

Info

Publication number: KR101759250B1
Application number: KR1020150065140A
Authority: KR
Inventors: 송인순
Original assignee: (주) 떡과풍경
Priority date: 2015-05-11
Filing date: 2015-05-11
Publication date: 2017-07-18
Also published as: KR20160132529A

Abstract

The present invention relates to a method for preparing a rice cake cake for diet containing chicken breast and purple sweet potato. The method of the present invention comprises the step of uniformly mixing 22.9 parts by weight of purple sweet potato juice, 21 parts by weight chicken breast juice and 11 parts by weight of konjac with rice flour.

Description

{Preparations of CUT-UP RICE CAKE MINGLED WITH CHICKEN BREAST AND PURPLE SWEET POTATO}

The present invention relates to a method for producing rice cakes cooked rice as a health food for diet. More specifically, the present invention relates to a method for preparing a topping-roasted rice cake, which is useful as a health food for diet, by grafting chicken breast and purplish sweet potato with topical ingredients such as ginseng, jujube, ginger,

Tteokbokki is one of the representative snacks that anyone can enjoy, from adults to children. Depending on the taste of the consumers, the rice cake, additive materials and / or sauce of Tteokbokki have been variously modified. Basically, Topokki rice cake is basically made of rice, it is made by adding salt and grinding it into crushed rice, steamed in a steamer, and then molded into a so-called "rice cake". However, rice cake rice cake, flour rice cake rice cake, cheese rice cake rice cake, ham rice cake rice cake, It is sold as a variety of products depending on the materials used, such as rice cakes and rice cakes.

For example, Korean Patent No. 10-1308962 discloses that 2.5% to 10% by weight of black sesame powder, which is expected to improve the digestive power, and a good aroma A rice cake cake containing 10% to 25% by weight of a sesame leaf which provides a flavor is disclosed. Korean Utility Model Registration No. 20-0278522 discloses a rice cake cake in which cheese or sausage meat is inserted into at least two through holes. Korean Patent No. 10-1272095 describes a fish paste rice cake which is molded so that the outer portion of the rice cake is wrapped around the paste. Korean Patent Laid-Open Publication No. 10-2003-0051095 discloses a method of preparing a hollow portion at the center of rice cakes and filling the hollow portion with at least one of tuna, cheese, fruit jelly, squash, squid, ham, A rice cake is described. Korean Patent Laid-Open Publication No. 10-2005-0092601 discloses a rice cake-cake containing chungkukjang which is prepared by mixing rice flour and chongkukjang powder and steamed and compression molding. In Korean Patent Laid-Open No. 10-2009-0017936, 1 part by weight of pumpkin powder and 1 part by weight of vegetable functional ingredients (for example, barley sprouts, sorbitol, xylitol, green tea, roundworm, aloe, mulberry leaf, red ginseng, And 1 part by weight of a sweet potato starch, Saururus chinensis, Puerariae radix, Minari, Garlic, Ginger, Soybean, Gingko mushroom, Mushroom, Ogapi, Omija, etc.). In Korean Patent No. 10-1349315, 0.5 part by weight to 7 parts by weight of purple sweet potato powder and 0.5 part by weight to 3 parts by weight of ginger powder are mixed with 100 parts by weight of cereal powder, and optionally plant components (e.g., carrot, garlic, , Lemon, throat mushroom, casualties, angelica, ginseng, yulmu, astragalus, elm, gold, etc.). Korean Patent Laid-Open Publication No. 10-2013-0087964 describes rice, glutinous rice, sorghum, red beans, and soy sauce rice cakes as substitutes for meals. Korean Patent Laid-Open Publication No. 10-2012-0064795 describes bulgogi toppokki rice cake, which is prepared by mixing minced beef with seasoning such as vegetable, bean curd, and soy sauce, and then adding boiled bulgogi into rice flour dough as a raw material.

These leading tteokbokki rice cakes have been developed in accordance with this trend as wellbeing is becoming an important lifestyle for consumers, and most of them are blended with plant ingredients.

Chicken breasts are less than half the calories of pork ribs or pork ribs, and the fat is a typical high-protein low-fat food that is only half the fat. In the internet, we can find a case of cooking chicken breast in a frying pan with edible oil on the internet and cooking it in sauce with rice cake. However, the chicken breast has never been developed as a mixture of rice cake with rice cake.

The present invention is intended to develop a dietbread rice cake suitable for weight control, which is easy to prepare by fusing chicken breast and purple sweet potato uniformly with rice flour as a health food for diet.

31 parts by weight of brown rice was washed and soaked for 10 hours to obtain called brown rice, 22.9 parts by weight of purple sweet potatoes were washed and ground to obtain purple sweet potato juice. 21 parts by weight of chicken breast was mixed with 1 part by weight of miso , 1 part by weight of garlic, 1 part by weight of ginger and 1 part by weight of ginger, boiled in water, rinsed with cold water and then ground to obtain a chicken breast juice, 11 parts by weight of beans were roasted to obtain a soybean paste, 5 parts by weight of jujube And the mixture was sieved for 3 to 4 hours to obtain a jujube. The thus obtained boiled brown rice, purple sweet potato juice, chicken breast juice, conger eel and jujubu were mixed with 2 parts by weight of ginseng powder, 1 part by weight of corn flour, Powdered garlic powder and 0.1 part by weight of purified salt, and pulverizing the resultant mixed powder. The resultant mixed powder is steamed for 20 minutes and then punched, and the dough is molded through a rice cake cutter To provide a method for manufacturing a topping rice cake.

Since the chicken breast and purple sweet potato are homogeneously mixed, the rice cake made by the method of the present invention is very useful as a health food for diet, and it has a good overall taste due to the excellent taste of the rice cake and the commercial value as a popular food .

Fig. 1 is a view showing a manufacturing process of a rice cake cake for diet according to the present invention as a preferred embodiment.

The method of the present invention includes a soaking process in which rice brown rice is washed and immersed in water. Soaking not only induces the absorption of water so that sufficient digestion can occur when grinding the brown rice rice and pulverized powder, but also controlling physical properties such as stickiness and hardness according to soaking time. In addition, immersion enhances starch particle damage of rice brown rice and affects appearance and taste by increasing free amino acid content, water absorption index, water solubility index and water holding power. Considering these factors, the preferred time for soaking rice brown rice in the method of the present invention is about 10 hours.

The method of the present invention comprises a step of obtaining a purple sweet potato juice. The purple sweet potato has a higher beta-carotene content than regular sweet potatoes, and has a lower calorie than rice, making it suitable for dietary use. In addition, as shown in Table 1 below, the purple sweet potato has a large amount of dietary fiber to help prevent constipation, and also contains vitamin C, vitamin E, beta carotene and anthocyanin components to help prevent aging and enhance immune function It is known to be able to.

Purple sweet potato 100 g (130 kcal) based on nutrients Beta-carotene 113.00 g Vitamin A 19.00 g Vitamin B 60.27 mg Vitamin C 52.00 mg Vitamin E 1.10 mg Folic acid 25.00 g sign 55.00 mg Carbohydrate 35.30 g salt 15.00 mg Niacin 0.70 mg potassium 450.00 mg calcium 24.00 mg iron content 0.50 mg cholesterol 0.00 mg Lipid 0.20 g Dietary Fiber 2.32 g

The method of the present invention characteristically uses a chicken breast and after washing, it is boiled with boiled miso, garlic, green onions and ginger, rinsed with cold water, finely chopped and grinded and crushed with soybean paste and rice flour to completely smell the chicken breast There is an advantage to be removed.

The method of the present invention includes a step of mixing and grinding together rice flour, purple sweet potato juice, chicken breast juice, ginseng and jujube ginseng powder, corn flour, garlic flour and refined salt. In one preferred embodiment, the milling process comprises a semi-wet process. Decreasing particle size by grinding increases the surface area, which increases the rate of heat transfer from steam to powder in the steaming process, shortening the steaming time and allowing the starch to be sufficiently luxurious. The rice husk soaked before crushing is drained, and a semi-wet crushing process is preferred in which the brown rice having an intermediate level of moisture content between dry and wet is crushed. A mill used for milling is typically a roll mill in which particles are milled while passing between two or more rotating rollers. The starch damaged by particles during grinding is called damaged starch. Depending on the operating conditions of the grinder, the amount of damaged starch in the rice brown rice affects the quality of the product. For example, an increase in the amount of damaged starch increases water absorption, and a higher water absorption results in a sticky texture. When crushed by semi-wet method after soaking, the amount of damaged starch is reduced, and the sticky texture of the product can be prevented.

The pulverization process can be carried out in three steps as a preferred embodiment. In the first stage, the rice flour, purple sweet potato juice, and purified salt are crushed together with the Laura handle at 10:30, and the second is the chicken breast, jujube residue, ginseng powder, ginger powder, And crushed finely finer than the first order, and the third finer finer than the second order at 12 o'clock of the Laura handle.

Therefore, 31 parts by weight of rice brown rice was washed and soaked for 10 hours to obtain called brown rice, 22.9 parts by weight of purple sweet potatoes were washed and ground to obtain purple sweet potato juice. 21 parts by weight of chicken breast was weighed 1 weight 1 part by weight of garlic, 1 part by weight of ginger, 1 part by weight of ginger, boiled, rinsed with cold water and then ground to obtain a chicken breast juice. 11 parts by weight of beans were roasted to obtain a soybean paste, The jujube rice and the purple sweet potato juice thus obtained were mixed together with 0.1 part by weight of the purified salt, and the resulting mixture was firstly pulverized in a direction of 10: 30 direction of a Laura handle to prepare a powder And 2 parts by weight of ginseng powder, 1 part by weight of corn flour and 1 part by weight of garlic powder were mixed with the primary powder, To obtain a second powder. The second powder was thirdly pulverized in the direction of 12 o'clock of the Laura handle to obtain a third powder. The third powder was steamed for 20 minutes, and then punched. The method of manufacturing a rice topping rice cake for dieting according to claim 1,

The method of the present invention includes a step of steaming a mixed powder obtained by pulverization. This process is the process of mixing powder with water vapor. In this process, physicochemical changes such as luxation of mixed powder occur. The heat transfer from the steaming process is conduction heat transfer. Conduction is a form of heat transfer where energy transfer occurs at the molecular size and when the molecules get thermal energy they oscillate at their respective positions. Since water has a relatively high thermal conductivity, the heat of the steam is transferred to the mixed powder more quickly, and the time of steaming with steam affects the taste and nutrition of the product. In a preferred embodiment, the mixing time according to the present invention is about 20 minutes.

The method of the present invention includes a punching process after steamed mixed powder. The mixed powder that has passed through the steamed steam is luxurious and has a viscosity. Punching is a process of applying physical force to such enameled powder to make it viscoelastic, and is generally referred to as kneading or striking. Before punching, mix powder should be steamed and moisture controlled. If the water content is low, punching is not carried out, and if the water content is high, it is difficult to form the product by squeezing too much. Punching time as well as steaming time is very important. The longer the punching time is, the more the viscosity increases and the product becomes chewy and the taste is good, but the molding may be difficult. In a preferred embodiment, the punching time according to the invention does not exceed 30 minutes.

The method of the present invention includes product molding and packaging processes. The dough obtained by punching is molded using a rice cake cutter. In a preferred embodiment, vegetable oil is applied through chilled water when it comes out of a karat cake cutter, followed by rapid freezing. Rapid freezing is performed at -18 캜 or lower, preferably -40 캜 or lower. When the product is frozen rapidly before hardening, the starch particles are fixed in an aged state, so that freshness and texture can be maintained at the same time as thawing. Frozen topped rice cake is vacuum packed and frozen.

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

The present invention is illustrated in more detail through the following examples. It should be noted that these embodiments are merely preferred embodiments of the present invention and are not intended to represent all of the technical ideas of the present invention and thus various equivalents and modifications may be made at the time of filing of the present application I have to understand.

Example 1.

The following ingredients were used to prepare a rice cake cake for diet according to the present invention:

Brown rice 310 g

Chicken breast 210 g

110 grams of soybeans

Purple sweet potato 229 g

Jujube residue 50 g

Ginger powder 10 g

Ginseng powder 20 g

Ulyum powder 10 g

Garlic powder 10 g

Purified salt 1 g

Miso 10 g

10 g of garlic

Dae wave 10 g

Ginger 10 g

Sesame seeds 5 g

All materials were cleaned and prepared. Brown rice was called for 10 hours and then drained. The beans were fried and finely grinded into peas. Chicken breasts were washed with flour, and mixed with miso, garlic, green onion, and ginger, boiled, and rinsed with cold water. Then, the chicken breast was cut into cuts and mixed with congee and a small amount of white pepper. Sweet potatoes were finely crushed and changed into cuts. Jujube boiled thoroughly, and 3 hours of high-grade sieve was filtered and made into jujube.

The brown rice rice was mixed with sweet potato juice, and the purified salt was added and grounded at 10:30 for the order of Laura handle. Here, the chicken breast, the jujube residue, the ginseng powder, the ginger powder, the corn flour and the garlic powder were mixed and pulverized in the direction of 11:30. Subsequently, the mixed powder was thirdly pulverized at 12 o'clock.

The powder was placed in a syrup, steamed for about 20 minutes, immediately moved to an ice maker, poured twice, and then molded through a rice cake cutter. At the place where the rice cakes were served, large containers were filled with fresh water, and then vegetable oil was applied, rapidly frozen at -40 ° C, and vacuum packed. The storage period is 90 days from the date of manufacture in the frozen state.

Cooking method is to boil the frozen topped rice cakes with boiling water, or they can be eaten in a microwave oven and baked in a pan. The rice dumpling rice cake of the present invention is convinced that it will be popular as a popular diet food product because it is easily enjoyed by anyone who enjoys the protein taste and nutrition together with the excellent texture of the rice cakes and especially the calorie is not high.

The embodiments of the invention disclosed herein are merely illustrative of specific examples for purposes of understanding and are not intended to limit the scope of the invention. It will be apparent to those skilled in the art that other modifications based on the technical idea of the present invention are possible in addition to the embodiments disclosed herein.

Claims

31 parts by weight of brown rice was washed and soaked for 10 hours and pulverized to obtain rice flour, and 22.9 parts by weight of purple sweet potato was washed and ground to obtain purple sweet potato juice. 21 parts by weight of chicken breast was mixed with 1 part by weight of miso, 1 part by weight 1 part by weight of garlic, 1 part by weight of ginger and boiled, rinsed with cold water and then ground to obtain a chicken breast juice. 11 parts by weight of beans were roasted to obtain a soybean meal, and 5 parts by weight of jujube were washed The mixture was sieved for 3 to 4 hours to obtain a jujube. The obtained rice flour, purple sweet potato juice, chicken breast juice, conger eel and jujubes were mixed with 2 parts by weight of ginseng powder, 1 part by weight of corn meal, 1 part by weight of garlic powder, Mixing and pulverizing the resultant mixture with a partially purified salt, steaming the resultant mixed powder for 20 minutes, punching it, and molding the dough through a rice cake cutter The method of mochi rice cake for a diet.

31 parts by weight of brown rice was washed and soaked for 10 hours to obtain called brown rice. 22.9 parts by weight of purple sweet potatoes were washed and ground to obtain purple sweet potato juice. 21 parts by weight of chicken breast was mixed with 1 part by weight of miso, 1 part by weight 1 part by weight of garlic, 1 part by weight of ginger and boiled, rinsed with cold water and then ground to obtain a chicken breast juice. 11 parts by weight of beans were roasted to obtain a soybean meal, and 5 parts by weight of jujube were washed The resulting brown rice and the purple sweet potato juice were mixed together with 0.1 part by weight of a purifying salt, and the mixture was firstly pulverized in a direction of 10: 30 direction of a Laura handle to obtain a powder, The tea powder was mixed with 2 parts by weight of ginseng powder, 1 part by weight of corn powder and 1 part by weight of garlic powder, and the second portion The second powder was thirdly pulverized from the direction of 12 o'clock of the roller handle to obtain a third powder, the third powder was steamed for 20 minutes, and punching was performed to mold the batter through a rice cake cutter Wherein the nutritional composition is added to the nutrient solution.