KR101950940B1 - Chestnut fried rice manufacturing method - Google Patents

Abstract

More particularly, the present invention relates to a method of manufacturing noodle rice, which can enhance the income of farm households and enhance taste, texture, and visual palatability by actively utilizing one of the agricultural products .

Description

{Chestnut fried rice manufacturing method}

More particularly, the present invention relates to a method of manufacturing noodle rice, which can enhance the income of farm households and enhance taste, texture, and visual palatability by actively utilizing one of the agricultural products .

In the process of building rice in a rice culture stock market, Nurungji is carbonized and attached to the bottom of a rice cooker. It is one of the traditional foods that children eat as snacks or eat water after meals.

Rice is composed of rice bran (rice bran) composed of subchamous layer, bran layer and seed bran, endosperm composed of starch layer, and embryo (rice grain). It contains 29% of the nutrients, and the carbohydrate-rich starch layer contains 5% of the nutrients. The embryo contains 66% of the nutrients, and the main ingredient is guava, vitamins , Octacosanol, minerals, and beta-sterols.

In recent years, the change in the cooking style of rice, that is, rice cooker, rice cooker, high pressure cooker, etc., are used to cook rice, Therefore, in consideration of this situation, it is handcrafted to produce the rice noodles and supply them to the consumers, so that they can boil rice and noodles separately.

As described above, in the conventional method of producing rice bran using rice, rice bran was cooked and laid on a heating plate to prepare rice bran rice with a heater such as a gas stove.

In the method of manufacturing rice gruel as described in Korean Patent Laid-Open Publication No. 1999-0081034, the rice cake is hydrated and washed, and then the rice is cooked and then cooked. The rice gruel is thinned with 1.5-2 times the thickness of the rice gruel, By adjusting the heating temperature and the heating time, it is possible to prepare the baked rice by drying and frying treatment by pyrolysis and browning reaction of the rice, adding the baked rice in the proper amount of water and boiling for 7 - 10 minutes to prepare the traditional baked rice and the instant rice cake To provide food.

Recently, Nurungji, which contains a variety of food ingredients, is being developed. Nurungji is not widely available at night.

For example, it is common to prepare rice in a nurungji using a night in the past, and then to make a rice cake. (Prior art 1: Korean Patent Laid-Open No. 10-2003-0070805) Method for manufacturing sushi and rice cake, 2: Korean Patent Laid-Open No. 10-2016-0033387). However, in the prior art, it is described that 'when the rice is cooked for the rice cake, it is possible to put a night' The amount of rice, texture, and the like are not disclosed at all, so that the rice cake containing chestnut as a main ingredient is not activated.

Korean Patent Laid-Open No. 10-2003-0070805 A method for manufacturing sushi and rice cake Korean Patent Laid-Open Publication No. 10-2016-0033387 [

SUMMARY OF THE INVENTION Accordingly, the present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to improve the taste, texture and visual palatability of a farm, The present invention provides a method for producing nightly rice cake.

The problems to be solved by the present invention are not limited to those mentioned above, and other solutions not mentioned can be clearly understood by those skilled in the art from the following description.

According to an aspect of the present invention, there is provided a method of preparing chestnut rice, comprising the steps of washing rice, removing cold water followed by draining water, A step S2 of cutting chopped chestnuts to prepare chestnuts; Step S3: rice is prepared by adding 100 parts by weight of the above-mentioned rice, 20-40 parts by weight of chestnut, and 60-80 parts by weight of water to a rice cooker; Step S4 of mixing the rice evenly and cooling; (S5) of spreading the cooled rice in a rice cake maker and then heating to form a rice cake.

In addition, in the method of manufacturing chestnut rice according to the present invention, chestnuts are characterized by having a volume of 1.5 to 2.5 times the volume of rice grains.

In addition, in the method for preparing chestnut rice according to the present invention, the step S4 or S5 further includes the step of spraying the rice with the composition liquid containing the yellowing powder, wherein the composition liquid comprises 100 parts by weight of honey, 50 parts by weight.

In addition, in the method of manufacturing night rubbing according to the present invention, the step S3 further includes a step of attaching the granular composition to the surface of the night grains.

In addition, in the method of manufacturing chestnut rice according to the present invention, the granular composition is composed of 100 parts by weight of granules mixed with a ratio of 1: 0.1-0.3 by weight of a yellowness powder and 30-50 parts by weight of a honey, A particle diameter of 100 to 150 mesh, and a particle diameter of 250 to 300 mesh.

According to the method of manufacturing the noodle rice according to the present invention having the above-described structure, it is possible to enhance the income of the farm household and improve the taste, the texture and the visual palatability by positively utilizing the night of one of the agricultural products.

The effects of the present invention are not limited to those mentioned above, and other solutions not mentioned may be clearly understood by those skilled in the art from the following description.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing each step of a method of manufacturing a nightly rice cake according to the present invention.

In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear. In addition, the terms described below are defined in consideration of the functions of the present invention, and these may vary depending on the intention of the user, the operator, or the precedent. Therefore, the definition should be based on the contents throughout this specification.

Hereinafter, a method of manufacturing a noodle rice according to the present invention will be described in detail with reference to the accompanying drawings.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing each step of a method of manufacturing a nightly rice cake according to the present invention.

As shown in FIG. 1, the method of manufacturing chestnut rice according to the present invention is characterized in that the chestnut rice contains chestnuts to improve taste and texture.

More specifically, in step S1, rice is washed, rice washed, and then water is drained. In step S2, chopped chunks are cut to prepare chunks. In the rice cooker, 100 parts by weight of the above- To 40 parts by weight of water and 60 to 80 parts by weight of water are mixed with the rice to form rice, step S4 is performed after mixing the rice evenly, cooling is performed on the rice cooked rice, . ≪ / RTI >

In step S1, the washed rice is called cold water for at least 5 hours, more specifically 5 to 7 hours. This increases the moisture content of the rice, so that it is not too hard when the rice is made, and the soft and resilient texture .

On the other hand, it is common to use rice noodles in a traditional rice noodle using chestnuts at night and then to make rice noodles. (Prior art 1: Korean Patent Laid-Open No. 10-2003-0070805) : Korean Patent Laid-open No. 10-2016-0033387). However, in the prior art, it is described in the prior art that 'it is only possible to put a night when rice is cooked for rice cake' , Texture and the like have not been disclosed at all, so that the rice cake containing chestnut as a main ingredient has not been activated yet.

On the other hand, according to the present invention, the chestnuts cut through the step S2 are cut to provide chunks processed at 1.5 to 2.5 times the volume of the rice flour and then mixed with the rice.

Here, the reason why the size of the night grains is processed to 1.5 to 2.5 times the size of the rice grains is that when the grain size is less than 1.5 times, for example, when the night grains have a size corresponding to that of the rice grains, It is difficult to distinguish it from the baked rice with the chestnut powder. If it exceeds 2.5 times, it is larger than the baked rice thickness, so that it is crushed and not distributed evenly in the step of heating and pressing in the step S5, .

In the present invention, 20 to 40 parts by weight of night grains and 60 to 80 parts by weight of water are added based on 100 parts by weight of rice in which water is removed in the step S3 of the present invention, Put the weight and cook rice.

In the case where the night grains are less than 20 parts by weight, it is difficult for consumers to feel the unique taste of chestnut. When the night grains are more than 40 parts by weight, it is difficult to feel the taste and flavor inherent to chestnuts desirable.

In addition, it is preferable that water to be added when the rice is cooked is 60 to 80 parts by weight.

This is because when the water content is less than 60 parts by weight, there is a problem that the rice is low in amount, and when the water is added in excess of 80 parts by weight to the rice for 5 hours or more in step S1, It is preferable to limit the above range.

Thus, by specifying the size and content of the chestnut, the texture, taste, flavor, and overall palatability can be improved.

After the above step S3, the rice is mixed with a spatula or the like to prevent the rice from clumping, and the rice is slowly cooled.

Then, the rice cooled in the step S5 is spread on a frying machine, and then heated to produce a frying rice.

The scorching machine of the present invention can be used in both single-sided and double-sided heating. When rice is spread on a rice cake maker, it may be exemplified that it is flattened using a spatula, a roller or the like, and heated at a temperature of 120 to 180 ° C for 2 to 15 minutes to prepare a rice cake. However, the present invention is not limited thereto.

Hereinafter, the present invention will be described by way of examples.

Rice is washed and then called cold water for 5 hours.

Prepare chestnuts that have been cut into two times the grain size of rice husked peeled prunes.

Put rice in a rice cooker with 7.5kg of rice, 2.5kg of chestnuts and 5ℓ of water.

After cooking rice, mix well and cool.

The cooked rice is spread in a rice cake maker and heated for 10 minutes at a temperature of 170 ° C to produce a nightly rice cake.

Dry the prepared rice cake and wrap it to complete the preparation of the overnight rice cake.

[Comparative Example 1]

In the same manner as in Example 1 except that rice was washed and then cooked in cold water for 1 hour and rice was prepared by adding 1 kg of rice husk and 8 L of water instead of 2.5 kg of chestnut.

[Comparative Example 2]

In the same manner as in Example 1, except that 2.5 kg of chestnut was replaced with 2 kg of chestnut powder and 5 L of water so as to have an average particle size of less than 2 mm, rice pulp was prepared in the same manner.

[ Test Example  One] Sensuality  Test

The brisket of the present invention prepared in Example 1 and Comparative Examples 1 and 2 and the commercially available nurungji (Comparative Example 3) were tested on 50 randomly selected panels, and then taste, texture and overall palatability were surveyed , 5-point scale method (5: very good, 4: good, 3: normal, 2: bad, 1: very bad). The results are summarized in Table 1 below.

Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 flavor 4.4 4.0 4.1 3.9 Texture 4.5 3.7 3.9 4.2 Purity 4.5 3.8 4.0 4.0

As can be seen in Table 1, the nalongrugi of Example 1 was evaluated as "very good" for the evaluation items of taste, texture and palatability, while it was evaluated as "very good" 1 or the powder obtained by pulverizing chestnut was added, compared to Example 1, it was confirmed that the overall taste, texture and palatability were lowered.

Particularly, in the case of Comparative Example 1, a lower evaluation was obtained than in Comparative Example 2, which is based on the time of rice being called and the amount of water. In the case of Comparative Example 2, It was found that the texture was deteriorated because it was pressed on the surface of rice.

However, the nalongrugi of Comparative Examples 1 and 2 was evaluated in the same manner as that of the general nulongyu of Comparative Example 3, and it is considered that price competitiveness and merchantability are inferior considering the cost of night.

Hereinafter, a further embodiment in which an egg yolk powder together with night grains are added will be described.

Rice is washed and then called cold water for 5 hours.

Prepare chestnuts that have been cut into two times the grain size of rice husked peeled prunes.

Put rice in a rice cooker with 7.5kg of rice, 2.5kg of chestnuts and 5ℓ of water.

After the rice is formed, 700 g of a honey having a honey content of 20% by weight and a composition liquid consisting of 300 g of a brass powder are evenly sprayed on the rice and then cooled.

The cooked rice was spread in a rice cake maker and heated at a temperature of 130 ° C for 10 minutes to prepare a nightly rice cake.

Dry the prepared rice cake and wrap it to complete the preparation of the overnight rice cake.

Rice is washed and then called cold water for 5 hours.

Peeled princess chestnut 2.5kg of chestnuts cut into two times the size of rice grain is prepared. Then, a composition liquid composed of 300 g of the granules and 200 g of the honey mixed with the yellowing powder and the yulmu powder in a weight ratio of 1: 0.3 is prepared and mixed with the night kernels so that the granules adhere to the surface of the night kernels. At this time, the yellowing powder has a particle size of 100 to 150mesh, and the yulmu powder has a particle size of 250 to 300mesh.

Add 7.5kg of rice in a rice cooker, 2.9kg of granules with the above granules, and 5ℓ of water to cook rice.

The cooked rice was spread in a rice cake maker and heated at a temperature of 130 ° C for 10 minutes to prepare a nightly rice cake.

[ Test Example  2] Sensuality  Test

The panels participating in Test Example 1 were evaluated for the above Examples 2 and 3, and the results are summarized in Table 2 below.

Example 2 Example 3 flavor 4.6 4.7 Texture 4.5 4.8 Purity 4.6 4.7

As shown in the above Table 2, it was confirmed that the night nurongji, which additionally contains the yellowing powder, was rated excellent in taste, texture and palatability.

Especially, it is used for low back pain and leg weakness, it is effective for hemostatic function and bronchitis, has antioxidant effect by pharmacological action, and is rich in vitamin C, so that skin beauty, fatigue , And prevention of colds. However, it has an advantage that it can easily ingest the wastage having such an effect.

And, in general, the yellowing is a medicinal substance with a slight odor, but it is included with honey, and it is possible to increase the preference through the heating process.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the invention. Therefore, it is to be understood that the present invention is not limited to the above-described embodiments. Accordingly, the true scope of the present invention should be determined by the technical idea of the appended claims. It is also to be understood that the invention includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention as defined by the appended claims.

Claims (5)

Washing the rice, washing the cold water, and then draining water;
A step S2 of cutting chopped chestnuts to prepare chestnuts having a volume of 1.5 to 2.5 times the volume of rice grains;
Step S3: rice is prepared by adding 100 parts by weight of the above-mentioned rice, 20-40 parts by weight of chestnut, and 60-80 parts by weight of water to a rice cooker;
Step S4 of mixing the rice evenly and cooling;
(S5) of spreading the chilled rice in a rice cake maker and then heating to form a rice cake,
In the step S3, the granules are mixed with the night grains by providing a composition liquid composed of the granules and the honey mixed with the yellowing powder and the yulmu powder, and the granules are attached to the surface of the night grains.
Wherein the cooked rice is heated at a temperature of 120 to 180 ° C for 2 to 15 minutes to form a baked rice.
delete delete delete A night scrambled rice produced by the method of claim 1.

Images