KR101773957B1 - Manufacturing method of scorched rice for cereal and scorched rice for cereal by the method - Google Patents

Abstract

The present invention relates to a method for manufacturing scorched rice for cereal and scorched rice for cereal by the method. The method comprises the following steps: mixing and cooking one or more grains selected from the group consisting of brown rice, rice and barely with cooking water; compressing and heating the cooked rice to mold scorched rice; and grinding the molded scorched rice into grain shapes. According to the present invention, scorched rice can be conveniently taken as meal replacement for not only hot cereal but dried cereal.

Description

Technical Field [0001] The present invention relates to a method of manufacturing a rice burning cereal and a method of manufacturing the same,

The present invention relates to a method of manufacturing a rice burning cereal and a method of manufacturing the same, and more particularly, to a method of manufacturing a burning rice for cereal, .

Generally, cereal is processed to be eaten without eating cereal, and it is poured milk or juice to eat mainly, and the name of cereal comes from Ceres of the harvest of Roman myth. An American vegetarian named John Harvey Kellogg established a health clinic in the 1890s and designed a cow-less curing method with no meat, mixed with dry, thin, grain foods and developed into a health food for patients in need .

At the time of development, boiled wheat was the main raw material, and it was a hot cereal that had to be eaten for several minutes.

Today, however, cereals that are mostly eaten are mostly dry cereals made of corn.

There are dry cereal and hot cereal, among which dry cereal is crispy and crispy as it is fried in various shapes using various grains. Cornflakes, which are frequently eaten, are made mainly from corn. And hot cereal means to put milk or water in grain flour to boil and to eat like porridge. One of the most commonly eaten is the cream of wheat, which is made by adding wheat, cream or milk as its main ingredient.

Most of the cereals circulating in the domestic market are dry cereals, which are poured into cold milk and juices. However, most of the cereals are corn, and their forms are also limited, so that they can not have various texture and taste.

On the other hand, Nurungji is a by-product produced in the process of rice cooking. As the rice is mature, moisture is reduced and the rice in the portion in contact with the pot is carbonized. The Nurungji is left as it is or poured into the rice cake It is one of the traditional dishes that have been boiled and boiled, and the water has been used as rice cakes.

These nurungjee have been consumed as a substitute for snacks or post-meal dessert by the elderly including children.

However, since such a rice cake is required to be poured and boiled in order to be used as a substitute for a meal, there is a disadvantage that it is troublesome to manufacture.

In order to overcome these disadvantages, Nurungji processed in the form of fast food which can be poured hot water on the fly is disclosed in Korean Patent No. 10-1200326, Korean Patent No. 10-1130680 and Korean Patent No. 10-0528008 And so on. However, none of these prior art documents can be taken on the spot by pouring cold water or milk such as dry cereal.

KR 10-1200326 B1 KR 10-1130680 B1 KR 10-0528008 B1

It is an object of the present invention to provide a food for use as a food substitute for fast food by preparing a traditional food, Nurungji, for cereals.

It also speeds the hydration of Nurungji and pours cold water or milk so that it can be taken on the spot.

According to another aspect of the present invention, there is provided a method of manufacturing a kneaded rice for cereals, comprising mixing rice cakes and at least one cereals selected from the group consisting of brown rice, white rice, and barley and cooking them, Heating the baked rice to form the baked rice, and crushing the baked rice in the form of a grain.

The grain may further include at least one of nuts, beans, sausages, and millet.

The cooked water is obtained by adding 10 to 20 times by weight of water to a mixture of shiitake mushroom, radish, carrot and anchovy, heating the mixture at 80 to 100 ° C for 5 to 10 hours, filtering the cooked rice, The step of forming the burned paper is characterized by pressing and molding with a thickness of 3 to 7 mm.

The step of compressing and heating the cooked rice to form the baked rice comprises the steps of pressing the baked rice and heating to form two pieces of baked rice of the same size, And a step of laminating another baked rice on the baked sweet potato which is applied, and pressing and heating the baked rice piled up.

The present invention also provides a method for manufacturing a kneaded rice for serial according to the present invention.

According to the present invention, there is an advantage that the rice cake can be easily consumed as a substitute for a meal in a hot cereal as well as a dry cereal.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a production process diagram of a rice burner for cereals according to the present invention. FIG.
Figures 2 to 3 are photographs of the burned rice for cereals produced by the present invention.

Hereinafter, the present invention will be described in detail.

The present invention relates to a method for producing rice cakes for cereals, wherein the cured fried rice according to the present invention can be used as a hot cereal for pouring hot water or hot milk, or as a dry cereal for pouring cold water or cold milk .

In addition, it is natural that it can be consumed in the form of snack without pouring water or milk.

The reason why the nurungjee could not be consumed as a dry cereal in the prior art is because the nurungjee is not easily hydrated and the texture and taste are not good. Therefore, the present invention is most particularly characterized in that the nurungji is crushed in the form of grains to serve as a cereal, .

The method of manufacturing the burned rice for cereal according to the present invention comprises the steps of mixing and cooking one or more kinds of cereals selected from the group consisting of brown rice, white rice and barley, and cooked rice, and pressing and heating the cooked rice to form a rice cake And crushing the shaped burned rice into a grain shape.

Hereinafter, the present invention will be described in detail with reference to FIG. 1 attached hereto.

One or more grains selected from the group consisting of brown rice, white rice and barley Number of cooking  By mixing Cooked  step.

First, one or more cereals selected from the group consisting of brown rice, white rice and barley are mixed with cooking water and cooked.

Here, the type of the grain is not limited, but it is most preferable to use brown rice or barley rather than white rice. This is because, in the step of crushing with a grains at a later stage, the crushed rice is not as easy to break than brown rice or barley.

In addition to the above brown rice, white rice, and barley, one or more of the group consisting of nuts, soybeans, sorghum, and combinations thereof may be further mixed and cooked, and the kind of soybeans used may be variously selected from black beans and peas , And nuts are not limited to peanuts, walnuts, macadamia and the like. The added grains such as nuts, soybean, sorghum, and rice are further mixed in an amount of 10 to 50 parts by weight per 100 parts by weight of at least one grain selected from the group consisting of brown rice, white rice and barley. , And texture.

The amount of the rice to be cooked and the cooking method are the same as those of the ordinary rice cooking method. For example, the grain and the cooking water are mixed at a weight ratio of 1: 0.4 to 0.6, heated at 90 to 100 캜 for 10 to 30 minutes, It can be cooked for about one minute or less. At this time, the amount of the cooking water and the heating time vary depending on the amount of the cooked cereal, and it is natural that it is possible to cook according to various known methods without limitation.

Here, water may be used as the cooking water channel, or a separate cooking water may be used. The number of the cooking water separately provided will be described below.

And pressing and cooking the cooked rice to mold the rice cake .

Next, the baked rice is squeezed and heated as described above to form the baking sheet.

At this time, the pressing pressure is not limited, and the thickness of the formed burnishing paper may be about 3 to 7 mm. This is because if the thickness of the baked rice is too thin, the grain is severely broken and it is difficult to crush into the form of a grain, and even if the thickness is too thick, it is difficult to crush into a grain shape. That is, it is preferable that the thickness of the baking sheet is such that the shape of the grain is maintained while a slight crack is applied to the grain at the upper and lower portions. This is to facilitate the hydration of the rice noodles so that they can be ingested into dry cereal. Therefore, it is preferable to spread the cooked rice to a molding pan to a minimum thickness, and then to press and heat it.

That is, in the past, it has been a common practice to provide rice noodle rice or cereal rice noodle rice with a thickness of 7 mm or more so that the rice noodles are entangled with each other. In this case, hydration can not be easily performed and the rice noodle texture can not be felt. The invention overcomes these disadvantages.

The heating temperature is preferably about 120 to 300 DEG C, and the heating may be performed using a molding fan equipped with an oven or a heating device. The heating time may be about 10 to 30 minutes.

remind Molded  The step of crushing the rice cake in the form of a grain.

Next, when the baked rice is molded, it is cooled to about 40 to 60 ° C and crushed into a grain shape. Shredding in the form of a grain means that the grains are separated one by one while maintaining the shape of the grain as shown in Figs. 2 to 3.

At this time, the reason for crushing the above-mentioned Nurung-ji into a grain form is to promote the hydration of Nurung-ji. Since the ratio of the surface area per grain volume of the Nurung-ji for cereal crushed in the form of a grain is large, hydration is easy, There are advantages to be able to. In other words, if it is crushed into a shape larger than a grain rather than a grain, hydration is not easy, and if crushed into a shape smaller than a grain, grain shape of the grain is broken, hydration is easy, but grain specific texture disappears.

Therefore, the rice nugongji for cereal manufactured by crushing as described above has the merit that the shape of the grain is maintained as it is, and the hydration is easily performed while having a unique texture of the grain.

And baked brown rice, nuts, and the like may be mixed with the cereal rice powder crushed with the above-mentioned cereal grains.

On the other hand, in the present invention, it is the most basic to use water as the cooking water, but it is also possible to use a separate cooking water to improve the flavor of the kneading rice for cereals as well as adding nutritional ingredients.

It is possible to use water which is added to the mixture of shiitake mushroom, radish, carrot and anchovy by 10 to 20 times by weight of water and heated at 80 to 100 ° C for 5 to 10 hours and then filtered. , Carrots, and anchovies can be used at a weight ratio of 1: 1: 1: 1. The usual filtration method and filtration method can be used.

In the present invention, when the above-mentioned cooked rice is cooked using water instead of water, the flavor of the cereal burn rice is remarkably improved and the nutritional property is further improved. In particular, when served with hot cereal, And the flavor as a hot cereal is further improved.

In addition, the sucrose for cereal of the present invention has a sugar content which is not so high, and mashed boiled sweet potato can be used to increase sugar content and give a soft texture. The mashed sweet potato means that the sweet potato is boiled in a usual manner, and a detailed explanation thereof is omitted.

More specifically, the step of compacting and heating the rice to be cooked to form the rice cake comprises: a step of compacting the cooked rice and molding the two pieces of rice cake having the same size by squeezing and heating the cooked rice; A step of applying sweet potatoes, a step of laminating another baked rice paper on the baked sweet potatoes applied, and a step of pressing and heating the baked rice paper.

That is, first, the cooked rice is squeezed and heated to form two pieces of baked rice of the same size, and the baked sweet potato is thinly coated with a thickness of about 0.5 to 1 mm, and then the other baked rice is laminated again, As shown in Fig. At this time, the final squeezing and heating is performed by pressing the coated sweet potatoes for 5 to 10 seconds at a pressure such that the coated sweet potatoes are pressed and filled into the cracks formed in the voids and the balls in the grain grains, for example, at a pressure of 3 to 7 kgf / , And heating at 120 to 300 ° C for 1 to 2 minutes is enough.

When the crushed portion of the grain grains and the grains of the grains are filled with sweet potatoes, the sweet potatoes that are boiled during the subsequent crushing process are applied to the surface or partially filled with the sweet potatoes, As the rice nori rice is crushed, flavor and sweetness unique to sweet potato are added to grain grains, so that the flavor of rice nori rice for cereals can be improved.

However, in case of using sweet potato, it is preferable that the sweet potato can be sufficiently dried by crushing the baked rice after thoroughly cooling to 40 ° C or lower after final compression and drying at 30 to 40 ° C for 30 to 60 minutes.

As described above, the frying pads for cereals according to the present invention manufactured through the above-described method are not limited to the type of ingestion as described above, and may be ingested in the form of confectionery, hot water or milk may be poured into hot cereal It can be easily ingested with dry cereal by pouring cold water or milk, and it can be used as a convenient food substitute.

Hereinafter, the present invention will be described in more detail with reference to specific examples.

(Example 1)

Brown rice was prepared and washed, and water was added to the brown rice at a weight ratio of 1: 0.5 and cooked. The cooked rice rice was pressed and formed into a molding pan having a thickness of 5 mm by a heating device equipped with a heating device and heated at a temperature of 220 ° C for 10 minutes to prepare a burned rice. Then, the above-mentioned Nurungji was cooled to 40 ° C and crushed one by one so as to have a grain shape.

(Example 2)

The brown rice and black beans were mixed at a ratio of 1: 0.1 by weight and then cooked in the same manner as in Example 1.

(Example 3)

The same procedure as in Example 1 was carried out except that water was used instead of water to be cooked using a separate cooking water.

The cooked water was mixed with shiitake mushroom, radish, carrot and anchovy at a weight ratio of 1: 1: 1: 1, and 10 to 20 times by weight water was added to the mixture. The mixture was heated at 90 ° C for 8 hours, .

(Example 4)

Brown rice was prepared and washed, and water was added to brown rice at a weight ratio of 1: 0.5, and the rice was cooked and pressed into a molding pan having a heating device equipped with a heating device at a thickness of 5 mm, Followed by heating to prepare a baking paper. Two pieces of the thus-formed baked rice were prepared, and baked mashed sweet potatoes were applied in a thickness of 1 mm between the baked rice pieces. Then, the baked potatoes were pressed for 10 seconds at a pressure of 3 kgf / cm 2, heated again at 220 캜 for 2 minutes, , Cooled at 35 占 폚 for 40 minutes, and then disrupted in the form of grains.

(Comparative Example 1)

After the brown rice was prepared and washed, water was added to the brown rice at a weight ratio of 1: 0.5 and the rice was cooked. The cooked rice rice was pressed and formed into a molding pan having a thickness of 8 mm with a heating device, And the mixture was heated for a minute to prepare a burned rice. The above-mentioned Nurungji was randomly crushed.

(Test Example 1)

The taste, flavor, texture, appearance and the like of the fried rice for cereals manufactured through the above-described Examples and Comparative Example 1 were evaluated, and the results are shown in Tables 2 and 3 below. The results shown in Table 2 are obtained by pouring 200 ml of cold milk at 5 ° C into 50 g of each sample. The results of Table 3 are obtained by pouring 200 ml of hot water at 90 ° C into 50 g of each sample.

The sensory test was conducted on 100 food experts and consumers. The scores and evaluation criteria were evaluated using a 9-point scoring method. The criteria are shown in Table 1 below.

Evaluation standard score Evaluation standard 9 Very good 7 good 5 usually 3 Poor One Very bad

Test Example 1 Results division flavor incense Exterior Texture Comprehensive likelihood Example 1 7.5 7.0 8.5 7.5 7.8 Example 2 7.0 7.0 8.5 7.8 7.5 Example 3 8.2 7.8 8.5 8.0 8.1 Example 4 8.6 8.1 8.5 8.5 8.5 Comparative Example 1 3.5 7.0 5.0 3.2 5.5

As shown in Table 2, Examples 1 to 4 were evaluated in terms of taste, appearance, texture, and general preference in comparison with Comparative Example 1. However, there was no significant difference in flavor. In addition, it was confirmed that Example 4 in which sweet potato was applied had better flavor, taste, and texture than the other Examples.

Test Example 1 Results division flavor incense Exterior Texture Comprehensive likelihood Example 1 7.2 7.0 8.0 8.2 7.8 Example 2 7.1 7.0 8.1 8.2 7.5 Example 3 8.2 7.7 8.0 8.2 8.1 Example 4 8.5 8.0 8.2 8.5 8.5 Comparative Example 1 6.0 7.0 5.5 5.8 5.5

As can be seen from the above Table 3, it was confirmed that Examples 1 to 4 were superior to Comparative Example 1 in terms of taste, appearance, mouthfeel, and overall acceptability in the same manner as in the case of the dry cereal.

However, when Table 2 and Table 3 are combined, it can be seen that the difference in sensory preference between the conventional nu rung rice and the conventional nu rung juice is larger when they are provided in the form of dry cereal rather than the shape of hot cereal.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be understood that the invention may be practiced. It is therefore to be understood that one embodiment described above is illustrative in all aspects and not restrictive.

Claims (5)

Mixing at least one grain selected from the group consisting of brown rice, white rice and barley at a weight ratio of 1: 0.4 to 0.6, heating at 90 to 100 占 폚 for 10 to 30 minutes,
Pressing the cooked rice to a thickness of 3 to 7 mm and heating the rice to form two pieces of the same size rice gruel;
Applying the shaped sweet potato to a thickness of 0.5 to 1 mm,
A step of laminating another piece of the formed rice cake on the rice cake on which the boiled, mashed sweet potato is applied,
Pressing the laminated burned paper at a pressure of 3 to 7 kgf / cm < 2 > for 5 to 10 seconds, and heating at 120 to 300 DEG C for 1 to 2 minutes;
And crushing the laminated pressed and heated rice balls into a grain shape.
The method according to claim 1,
Wherein the grain further comprises at least one of nuts, beans, sausage, and millet.
The method according to claim 1,
Water was added to the mixture of shiitake mushroom, radish, carrot and anchovy at a weight ratio of 1: 1: 1: 1, and the mixture was heated at 80 to 100 ° C for 5 to 10 hours and filtered. Wherein the method comprises the steps of:
delete A fried rice for cereals, which is produced by the method of any one of claims 1 to 3.

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