KR101908108B1 - Pocket seasoned rice and method of manufacturing the same - Google Patents

Abstract

The pocket type seasoned rice according to one embodiment of the present invention includes seasoned rice mixed with ingredients including rice, vegetables, and seasoning, and a shell surrounding the seasoned rice, wherein the amount of rice water is 1.2 times to 1.6 times to be.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a pocket type seasoning rice,

The present invention relates to pocket-type seasoned rice and a method for producing the same.

Recently, convenience foods that can be easily ingested in consideration of the convenience of busy modern people are becoming diverse. In this regard, bread products as well as bread substitutes and snacks are in the spotlight.

Among them, the rice products are mostly instant foods, and most of the instant rice products are in the form of lunch boxes or containers. For example, when eating rice, there is an inconvenience that eating space is restricted due to eating with a spoon or a fork. Korean Patent Laid-Open Publication No. 2001-0044944 discloses a case in which a completely seasoned rice is molded and sterilized and circulated, so that it is easy to take a meal, and a separate side dish and cooking utensils are unnecessary.

The embodiments of the present invention are intended to provide a pocket-type seasoned rice which does not use tools and which is easy to ingest regardless of a place, and a method of manufacturing the same.

The pocket type seasoned rice according to one embodiment of the present invention includes seasoned rice mixed with materials including rice, vegetables and sauce, and a shell surrounding the seasoned rice, wherein the amount of rice is 1.2 times the weight of rice, 1.6 times.

The rice may include glutinous rice, and the glutinous rice may be 20 to 30% by weight based on the weight of rice contained in the seasoned rice.

The rice may include rice, and the rice may be 70% to 100% by weight based on the weight of rice contained in the seasoned rice.

The shell may include rice flour, and the rice flour may have an amount of 20 to 30% by weight based on the shell weight.

The envelope may comprise starch, and the starch may have an amount of 10% to 15% by weight or 45% to 55% by weight based on the shell weight.

When a 35 mm disk probe tool was attached to a texture analyzer (TA Plus, LLOYD Instruments Ltd., USA) and the test speed was 100 mm / min and the strain was 30% When the raw rice is fresh, the elasticity of the seasoned rice may be 4.3 mm to 4.4 mm.

When a 35 mm disk probe tool was attached to a texture analyzer (TA Plus, LLOYD Instruments Ltd., USA) and the test speed was 100 mm / min and the strain was 30% Dry vegetable, the elasticity of the seasoned rice may be 4.6 mm to 4.7 mm.

The outer cover comprises 45 to 55 parts by weight of flour, 45 to 55 parts by weight of rice flour, 90 to 110 parts by weight of starch, 1 to 2 parts by weight of garlic powder, 0.4 to 0.8 parts by weight of pepper, 0.8 part by weight to 1.2 parts by weight of salt and 170 parts by weight to 190 parts by weight of water.

The seasoned rice may have a calorie of 400 or less.

According to an embodiment of the present invention, there is provided a method of manufacturing seasoned rice, comprising the steps of mixing a first material contained in seasoned rice, molding seasoned rice mixed with the first material, mixing the second material contained in the dough Heating the seasoned rice wrapped by the dough, and freezing and packaging the seasoned rice. The method of the present invention includes the steps of:

And freezing the shaped seasoned rice before the step of covering the dough.

According to the embodiments of the present invention, it is possible to increase the elasticity so that the seasoned rice is not scattered by controlling the amount of water and the content of glutinous rice, and the seasoned rice having excellent texture can be provided by controlling the addition ratio of the rice flour to the outer skin.

In addition, rice consumption can be expanded through opening niche markets for rice processed products, and it can contribute to the reduction of the unseasoned rate and the improvement of the national health by the simple intake of seasoned rice.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a photograph showing seasoned rice prepared using fresh vegetables according to an embodiment of the present invention. FIG.
2 is a photograph showing seasoned rice prepared using freeze-dried vegetable according to an embodiment of the present invention.
3 is a photograph showing seasoned rice prepared by changing the mixing ratio of glutinous rice according to an embodiment of the present invention.
FIG. 4 is a photograph showing the seasoned rice prepared by changing the content of rice flour in a shell according to an embodiment of the present invention.
FIG. 5 is a photograph showing the seasoned rice prepared by changing the starch mixing ratio of the shell according to an embodiment of the present invention.
6 is a flowchart illustrating a method of manufacturing seasoned rice according to an embodiment of the present invention.
FIG. 7 is a photograph showing seasoned rice prepared using various types of outer skin according to an embodiment of the present invention.
Figure 8 is a photograph showing seasoned rice with additional ingredients such as various curries and tomatoes according to one embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the following description of the present invention, the well-known functions or constructions will not be described in order to clarify the present invention.

The pocket type seasoned rice according to one embodiment of the present invention has a shape packed in a shell. Specifically, seasoning rice is mixed with ingredients including rice, vegetables, and seasoning, and the outer skin surrounds such seasoning rice. It is important that the seasoned rice is not disturbed in order to maintain the cleanliness of the intake and maintain its shape. The degree of scattering and the degree of texture evaluation described in this specification are classified into 1 to 9, respectively. To classify them, the pocket type seasoning rice prepared by selecting a test group having experience of food evaluation, aesthetically pleasing test group was tested, 9, and the degree of the lowest grade is represented by 1.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a photograph showing seasoned rice prepared using fresh vegetables according to an embodiment of the present invention. FIG.

Referring to Fig. 1, the seasoned rice is surrounded by the outer dough. 500 parts by weight of rice, 50 parts by weight of ham, 50 parts by weight of onion, 50 parts by weight of pumpkin, 60 parts by weight of paprika, 15 parts by weight of carrot, 5 parts by weight of sweet pepper, 5 parts by weight of salt, 0.5 part by weight of pepper and 0.5 parts by weight of garlic powder. The outer skin dough has a composition of 50 parts by weight of strong flour, 50 parts by weight of rice flour, 100 parts by weight of starch, 2 parts by weight of garlic powder, 0.6 parts by weight of pepper, 1 part by weight of salt and 180 parts by weight of water.

Table 1 below shows the degree of scattering of the pocket-type seasoned rice, the texture feeling and the physical properties of the seasoned rice according to the amount of water when the seasoned rice was used.

[Table 1]

2 is a photograph showing seasoned rice prepared using freeze-dried vegetable according to an embodiment of the present invention.

2, 500 parts by weight of rice, 50 parts by weight of ham, 5 parts by weight of onion, 5 parts by weight of amber, 5 parts by weight of paprika, 3 parts by weight of carrot, 0.5 parts by weight of sweet pepper, 5 parts by weight of salt , 0.5 parts by weight of pepper and 0.5 parts by weight of garlic powder. The outer skin dough has a composition of 50 parts by weight of strong flour, 50 parts by weight of rice flour, 100 parts by weight of starch, 2 parts by weight of garlic powder, 0.6 parts by weight of pepper, 1 part by weight of salt and 180 parts by weight of water.

Table 2 below shows the degree of scattering of the pocket-type seasoned rice, the taste sensation preference and the physical properties according to the amount of water when lyophilized vegetable was used.

[Table 2]

Referring to Figs. 1 and 2, and Table 1 and Table 2, the elasticity when the degree of scattering of the seasoned rice was the best was about 4.3 mm to 4.4 mm before the freezing and after the freezing of the fresh and frozen vegetables, In the reheating condition after freezing of seasoned rice, it was 4.6 mm to 4.7 mm. At this time, the amount of rice syrup is suitable for seasoned rice using seasoning rice, 1.4 times of rice before freezing, 1.2 times of rice after reheating, the amount of syrup suitable for seasoning rice using freeze dried vegetables is rice 1.6 times of freezing, and reheating after freezing 1.4 times of rice.

3 is a photograph showing seasoned rice prepared by changing the mixing ratio of glutinous rice according to an embodiment of the present invention. Table 3 below shows the characteristics of seasoned rice according to the mixing ratio of glutinous rice. In Fig. 3, rice is composed of glutinous rice and rice, and the remaining composition is the same as the other compositions in the embodiment of Fig. 1 or Fig.

[Table 3]

3 and Table 3, the content of glutinous rice suitable for preparing seasoned rice with little scattering is approximately 10% by weight to 30% by weight, and the content of glutinous rice having good taste and texture when reheated after freezing is 20% to be. At this time, the rice may be 70% by weight to 90% by weight. In Table 3,% of glutinous rice may indicate weight%.

FIG. 4 is a photograph showing seasoned rice prepared by changing the content of rice flour according to an embodiment of the present invention.

4, 500 parts by weight of rice (including 450 parts by weight of rice and 50 parts by weight of glutinous rice), 50 parts by weight of ham, 5 parts by weight of onion, 5 parts by weight of amber, 5 parts by weight of paprika, 0.5 part of sweet pepper, 5 parts of salt, 0.5 part of pepper and 0.5 part of garlic powder. The outer shell dough can be changed to 0 wt%, 12.5 wt%, 25.0 wt%, 37.5 wt% and 50.0 wt%, respectively, and the remaining outer dough can be combined with the components described in the embodiments of Figs.

Table 4 and Table 5 below show preference and physical properties according to the contents of rice flour contained in the outer dough, respectively.

[Table 4]

[Table 5]

Referring to FIG. 4, Table 4 and Table 5, as the addition ratio of the rice flour to the outer dough increases, the preference degree tends to increase overall. However, when the rice flour exceeds 30% by weight in the seasoned rice after re-heating after freezing, it exhibits a good breaking property. Therefore, in the present embodiment, the content of the rice flour contained in the shell is preferably 20% by weight to 30% by weight. In Tables 4 and 5,% of rice flour may indicate weight%.

FIG. 5 is a photograph showing the seasoned rice prepared by changing the starch mixing ratio of the shell according to an embodiment of the present invention.

The following Table 6 and Table 7 show preference and physical properties according to the starch content contained in the outer skin dough, respectively.

[Table 6]

[Table 7]

The envelope may include starch, and the addition rate of the starch contained in the envelope may be 10% to 50% by weight. 5, Table 6, and Table 7, when the starch was added to the outer dough in an amount of 10 to 15% by weight or 45 to 55% by weight, the chewiness was good after reheating, 50% by weight. In Tables 6 and 7,% of starch may indicate weight%.

6 is a flowchart illustrating a method of manufacturing seasoned rice according to an embodiment of the present invention.

Referring to FIG. 6, the method of manufacturing pocket type seasoned rice according to an embodiment of the present invention includes preparing a seasoned rice material (S100). The seasoning rice material includes rice, vegetables and seasonings as described above, rice includes rice and glutinous rice, vegetables can be used as raw or freeze dried vegetables, and seasonings can be added in various forms such as salt, pepper and the like . When these materials are prepared, seasoning rice materials are mixed (S200). Thereafter, the seasoned rice is formed by using the shape frame (S300).

A dough material is prepared to wrap the formed seasoned rice (S400), and the dough material is mixed (S500). The dough material may be a dilute dough having a composition of 50 parts by weight of strong flour, 50 parts by weight of rice flour, 100 parts by weight of starch, 2 parts by weight of garlic powder, 0.6 parts by weight of pepper, 1 part by weight of salt and 180 parts by weight of water.

Thereafter, the dough is placed on the seasoned rice (S600), and the seasoned rice on which the dough is placed is heated (S700). In this embodiment, it is preferable to use a method such as frying with a thin dough and covering with bread dough and baking in an oven instead of using a method in which the egg-shaped rice is covered with bread crumbs and fried. This is because the method of filling the rice with egg water and frying bread crumbs is difficult to maintain the shape of the seasoned rice after heating the microwave oven, and the rice is liable to be scattered.

Thereafter, the heated seasoned rice is frozen and packaged (S800) to produce pocket seasoned rice.

FIG. 7 is a photograph showing seasoned rice prepared using various types of outer skin according to an embodiment of the present invention. Table 8 below shows the preference of each of the diluted dough, mixture of flour / egg / crumbs, bread dough and diluted dough / bread crumb as the dough ingredients.

[Table 8]

Referring to FIG. 7 and Table 8, seasoned rice can be produced by varying the kinds of outer cover.

Figure 8 is a photograph showing seasoned rice with additional ingredients such as various curries and tomatoes according to one embodiment of the present invention.

Table 9 below shows the preference in the case of adding some ingredients such as curry or tomato to the rice constituting the above-described seasoned rice.

 [Table 9]

Referring to FIG. 8 and Table 9, it is possible to diversify pocket seasoned rice through seasoning with curry such as curry or tomato in seasoned rice, and taste and flavor compared with basic seasoned rice (for example, the combination of rice and glutinous rice described above) It is possible to produce seasoned rice excellent in taste and taste.

Table 10 below compares the calories of pocket-type seasoned rice and other simple foods according to the present embodiment.

[Table 10]

In Table 10, the pocket-type seasoned rice contains 500 parts by weight of rice, 50 parts by weight of ham, 5 parts by weight of onion, 5 parts by weight of amber, 5 parts by weight of paprika, 3 parts by weight of carrot, 0.5 parts by weight of sweet pepper, 0.5 parts by weight of pepper and 0.5 parts by weight of garlic powder, and the outer dough is fried in the case of putting seasoned rice in a thin dough and crumbling bread crumbs.

Referring to Table 10, the pocket type seasoned rice according to the present embodiment is a well known simple food and has a lower calorie than vegetable fried rice, croquettes and kimchi dumplings.

As described above, although the present disclosure has been described with reference to a limited number of embodiments and drawings, it is to be understood that the present disclosure is not limited thereto and that various changes and modifications may be made by those skilled in the art, Various modifications and variations are possible within the scope of the appended claims.

Claims (20)

delete delete delete delete delete delete delete delete delete Mixing the first material contained in the seasoned rice,
Molding the seasoned rice mixed with the first material,
Mixing the second material contained in the dough,
Covering the shaped pre-cooked rice with the dough mixed with the second material,
Heating the shaped pre-cooked rice written by the dough, and
Freezing and packing the heated seasoned rice,
Wherein the first material comprises rice, vegetables and seasonings, the amount of rice contained in the seasoned rice is 1.2 to 1.6 times the weight of the rice,
Wherein the rice comprises glutinous rice, and the glutinous rice is 20 to 30 wt% based on the weight of rice contained in the seasoned rice,
Wherein the dough comprises rice flour, the rice flour has an amount of 20-30% by weight based on the weight of the sheath,
Further comprising the step of freezing the seasoned rice molded without dough before the step of covering the dough with the second material mixed in the seasoned rice.
delete delete 11. The method of claim 10,
Wherein the rice comprises rice, and the rice is 70 to 80% by weight based on the weight of the rice contained in the seasoned rice.
delete 11. The method of claim 10,
Wherein the dough comprises starch and the starch has a content of 10 wt% to 15 wt% or 45 wt% to 55 wt% based on the shell weight. delete 11. The method of claim 10,
Wherein the first material comprises rice, vegetables and spices, and when the 35 mm disk probe tool is mounted on a food property analyzer and the measurement is made at a test speed of 100 mm / min and a strain of 30% Wherein the seasoning rice is produced so that the elasticity of the seasoned rice is 4.3 mm to 4.4 mm. 11. The method of claim 10,
Wherein the first material comprises rice, vegetables and spices, and when the 35 mm disk probe tool is mounted on a food property analyzer and the measurement is made at a test speed of 100 mm / min and a strain of 30% Dried vegetable, the seasoning rice has an elasticity of 4.6 mm to 4.7 mm. 11. The method of claim 10,
45 to 55 parts by weight of rice flour, 90 to 110 parts by weight of starch, 1 to 2 parts by weight of garlic powder, 0.4 to 0.8 part by weight of Pepper, 0.8 parts by weight to 1.2 parts by weight of salt, and 170 parts by weight to 190 parts by weight of water. delete

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