KR101974376B1 - Manufacturing method of fried nurungji through air frying process - Google Patents
Manufacturing method of fried nurungji through air frying process Download PDFInfo
- Publication number
- KR101974376B1 KR101974376B1 KR1020180146944A KR20180146944A KR101974376B1 KR 101974376 B1 KR101974376 B1 KR 101974376B1 KR 1020180146944 A KR1020180146944 A KR 1020180146944A KR 20180146944 A KR20180146944 A KR 20180146944A KR 101974376 B1 KR101974376 B1 KR 101974376B1
- Authority
- KR
- South Korea
- Prior art keywords
- rice
- air
- water
- frying
- hot air
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 title abstract description 14
- 241000209094 Oryza Species 0.000 claims abstract description 96
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 96
- 235000009566 rice Nutrition 0.000 claims abstract description 96
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 238000010411 cooking Methods 0.000 claims abstract description 15
- 238000007654 immersion Methods 0.000 claims abstract description 7
- 238000005406 washing Methods 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims abstract description 4
- 238000001704 evaporation Methods 0.000 claims abstract description 4
- 238000002791 soaking Methods 0.000 claims abstract description 4
- 238000000465 moulding Methods 0.000 claims abstract description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 238000007602 hot air drying Methods 0.000 claims description 10
- 238000005507 spraying Methods 0.000 claims description 7
- 240000004922 Vigna radiata Species 0.000 claims description 5
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 5
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 5
- 230000002378 acidificating effect Effects 0.000 claims description 5
- 238000007493 shaping process Methods 0.000 claims description 5
- 230000000813 microbial effect Effects 0.000 claims description 3
- 239000012466 permeate Substances 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims 1
- 239000003921 oil Substances 0.000 abstract description 14
- 235000011888 snacks Nutrition 0.000 abstract description 3
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract 2
- 235000019198 oils Nutrition 0.000 description 12
- 230000000694 effects Effects 0.000 description 6
- 239000000243 solution Substances 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 3
- 230000037213 diet Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 229920006395 saturated elastomer Polymers 0.000 description 2
- 206010017577 Gait disturbance Diseases 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 239000003085 diluting agent Substances 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 239000010659 mugwort oil Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/11—Coating with compositions containing a majority of oils, fats, mono/diglycerides, fatty acids, mineral oils, waxes or paraffins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
본 발명은 에어프라이 처리된 누룽지튀김의 제조방법에 관한 것으로, 더욱 상세하게는 에어프라이 처리를 통해 누룽지튀김의 유지 함유량을 감소시켜 다이어트에 도움이 되도록 하는 동시에 산패도를 감소시켜 제품의 신선도를 장기간 유지하고, 에어프라이단계에서 간헐적으로 옥배유를 분사하여 누룽지의 부피팽창이 원활히 이뤄지도록 한 에어프라이 처리된 누룽지튀김의 제조방법에 관한 것이다.More particularly, the present invention relates to a method of manufacturing an air-fried processed rice fryer, and more particularly, to a method of manufacturing an air-fryed rice fryer by using an air frying process to reduce the fat content of frying rice, The present invention also relates to a method of manufacturing an air frying processed fried rice paste by spraying corn oil intermittently at the air frying stage so that volume expansion of the rice cake is smoothly performed.
일반적으로 누룽지라 함은 밥을 지을 때 밥의 일부가 솥바닥에 눌어붙는 것으로, 보통 재래식 밥솥에 밥을 지을 경우 밥솥의 밑바닥에 위치되는 쌀, 보리, 콩 등의 곡류가 눌어붙어 생성된다.Generally, Nurungji means that when rice is cooked, a part of rice sticks to the bottom of the pot. Generally, when rice is cooked in a conventional rice cooker, cereals such as rice, barley, and beans, which are located at the bottom of the rice cooker, are formed by being pressed.
이와 같은 누룽지는 쌀에 들어 있는 탄수화물과 단백질의 아미노산이 누룽지로 눌리면서 생성되는 포도당 등 여러 가지 물질로 인하여 구수한 맛과 냄새를 띄게 된다.This kind of rice cake is rich in carbohydrates and amino acids of rice, which are produced by the pressure of rice cake.
요즘 누룽지를 기름에 튀긴 누룽지튀김을 물과 함께 끓이는 누룽지탕이 간식거리로 선호되고 있다.Nowadays, Nurungjigang, which boils rice fried in oil with water, is preferred as snack street.
그러나 누룽지튀김은 기름에 잠긴 상태로 튀겨지는 관계로 제조된 누룽지튀김에 함유된 유지가 많아 비만을 불러올 우려가 있다. 이는 다이어트에 대한 관심이 높아지는 사회환경을 고려할 때 제품 판매의 걸림돌이 되고 있다.However, because the fried rice is fried in the oil-immersed state, there is a concern that it may cause obesity because of the fat contained in the rice fried rice produced. This is a stumbling block to product sales when considering the growing social interest in diet.
이 뿐 아니라, 기름을 다량 사용하므로 제조비용이 상승하게 될 뿐만 아니라 작업장 내부가 기름때로 얼룩져 작업장 환경을 오염시키고 있으며, 이를 세척하기 위해서는 상당한 시간과 노동력이 투입되는 실정이다.In addition, since the use of a large amount of oil increases the manufacturing cost, the inside of the workplace is stained with oil, polluting the workplace environment, and a considerable amount of time and labor are put into the cleaning work.
한편, 기름을 다량 함유하고 있는 누룽지튀김은 산패도가 높아 장기간 보관이 어려워 해외수출 또한 어려운 측면이 있다.On the other hand, fried rice with large amounts of oil has a high acidity, making it difficult to store for a long period of time.
따라서 누룽지튀김에 포함된 기름의 함량을 감소시켜 다이어트에 도움이 되도록 하는 한편, 작업장 환경오염을 방지함과 동시에 장기간 보관 또한 가능한 누룽지튀김 제조방법의 개발이 절실히 요청된다.Therefore, it is urgently required to develop a method of manufacturing a soup of fried rice which can reduce the amount of oil contained in the fried rice noodles to help the diet, while preventing contamination of the workplace environment and keeping it for a long period of time.
본 발명의 에어프라이 처리된 누룽지튀김의 제조방법은 상기와 같은 종래기술의 문제점을 해소하기 위하여 창안한 것으로서, 누룽지튀김에 포함된 유지의 함량을 감소시키는 것을 목적으로 한다.The present invention provides a method of manufacturing an air frying pan frying pan, which is intended to solve the problems of the prior art as described above, and aims at reducing the content of fat contained in the frying pan.
또한, 본 발명은 누룽지튀김의 산패도를 낮추는 것을 목적으로 한다. Further, the present invention aims at lowering the acidity of fried rice.
또한, 본 발명은 에어프라이단계의 부피팽창 효율을 높이는 것을 목적으로 한다.Further, the present invention aims to increase the volume expansion efficiency of the air frying stage.
상술한 바와 같은 본 발명의 목적을 달성하기 위하여 본 발명의 에어프라이 처리된 누룽지튀김의 제조방법은, 멥쌀과 찹쌀을 중량비 1:1로 섞은 후 물로 세척하여 쌀에 묻은 이물질을 제거하는 세미단계;In order to achieve the object of the present invention, there is provided a method of manufacturing an air-fried processed rice frying pan according to the present invention, comprising: mixing semolina and glutinous rice at a weight ratio of 1: 1 and washing with water to remove impurities;
상기 이물질이 제거된 쌀을 물에 넣고 불려서 쌀에 수분을 침투시키는 수침단계;A water immersion step in which the foreign matter is removed and water is added to the rice so that moisture is permeated into the rice;
불린 쌀과 물을 중량비 1:1로 섞은 후 가열하여 설익은 상태의 밥이 되도록 하는 취반단계;A cooking step of mixing the so-called rice and water in a weight ratio of 1: 1 and heating the rice to be cooked;
상기 취반된 밥을 일정량씩 소정 형상의 틀에 넣어 성형하는 성형단계;A shaping step of shaping the cooked rice into a frame having a predetermined shape by a predetermined amount;
소정 형상으로 성형된 밥에 열풍을 가하여 튀기는 에어프라이(air fry)단계;An air fry step of applying hot air to the rice shaped in a predetermined shape and frying;
상온에서 누룽지튀김 표면상의 수분과 유지를 증발시키는 상온건조단계;를 포함하며,And a room temperature drying step of evaporating moisture and oil on the surface of the fried rice cake at room temperature,
상기 에어프라이단계는 밥에 포함된 유지만을 이용하여 튀기는 것을 특징으로 한다. The air frying step is characterized in that the air frying step is performed using only the oil contained in the rice.
또한 본 발명의 상기 수침단계는, Further, in the above-mentioned water immersion step of the present invention,
구연산 0.01g과 물 1 L를 섞은 PH 5의 약산성 희석액에 수침하여, 미생물 번식을 억제하고 쌀의 부스러짐을 방지하는 것을 특징으로 한다.It is characterized by being immersed in a slightly acidic diluted solution of PH 5 in which 0.01 g of citric acid is mixed with 1 L of water to suppress microbial propagation and to prevent the rice from being crumbled.
또한 본 발명은 상기 성형단계와 에어프라이단계 사이에 섭씨 60도의 열풍을 6시간 분사하는 열풍건조단계;를 더 포함하며,Further, the present invention further includes a hot air drying step of spraying hot air of 60 DEG C for 6 hours between the molding step and the air frying step,
상기 열풍건조단계를 통해 성형된 밥의 수분을 제거하여 에어프라이단계가 원활히 이뤄지도록 하는 것을 특징으로 한다.And the moisture of the rice formed through the hot air drying step is removed so that the air frying step is smoothly performed.
또한 본 발명의 상기 열풍건조단계는,Further, in the hot air drying step of the present invention,
2시간 간격으로 옥배유를 성형된 밥의 표면에 분사하여 옥배유가 성형된 밥에 스며들도록 하는 것을 특징으로 한다.And the mung bean oil is sprayed onto the surface of the molded rice at intervals of 2 hours to allow the mung bean oil to permeate the formed rice.
또한 본 발명의 상기 취반단계는,Further, in the cooking step of the present invention,
섭씨 80 ~ 90도 온도에서 25분간 진행되는 것을 특징으로 한다.And is carried out at a temperature of 80 to 90 DEG C for 25 minutes.
또한 본 발명의 상기 에어프라이단계는,Further, in the air frying step of the present invention,
섭씨 180도 열풍을 30분간 순환시키며 에어프라이하는 제1 에어프라이단계;A first air frying step of circulating hot air at 180 DEG C for 30 minutes to air fry;
간헐적으로 옥배유를 성형된 밥의 표면에 분사하면서 섭씨 180도 열풍을 10분간 순환시키며 에어프라이하는 제2 에어프라이단계;를 더 포함한다.And a second air frying step of circulating air heated at 180 degrees Celsius for 10 minutes while intermittently spraying mugwort oil onto the surface of the shaped rice.
본 발명의 에어프라이 처리된 누룽지튀김의 제조방법은 누룽지튀김의 유통기한을 증가시키는 효과가 있다. The method of manufacturing the air frying pan fryer of the present invention has the effect of increasing the shelf life of the frying pan.
또한, 본 발명은 누룽지튀김 작업장의 환경을 개선하는 효과가 있다.In addition, the present invention has the effect of improving the environment of the fried rice frying workshop.
또한, 본 발명은 에어프라이단계에서 부피팽창 효율을 높이는 효과가 있다.Further, the present invention has the effect of increasing the volume expansion efficiency in the air frying stage.
도 1은 본 발명에 따른 에어프라이 처리된 누룽지튀김의 제조방법에 대한 흐름도이다.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart of a method of manufacturing an air-fried processed rice frying pan according to the present invention.
이하, 본 발명에 따른 실시 예를 기준으로 설명한 것으로서, 본 발명의 기술을 본 문서에 기재된 실시 예에 기재된 실시 형태로 한정하려는 것이 아니며, 본 발명의 실시 예의 다양한 변경(modifications), 균등물(equivalents), 및/또는 대체물(alternatives)을 포함하는 것으로 이해되어야 할 것이다. It is to be understood that both the foregoing general description and the following detailed description of the present invention are exemplary and explanatory and are not to be construed as limiting the invention as indicated by the scope of the appended claims. Quot;), and / or alternatives.
아울러, 본 발명의 실시 예를 설명하면서 본 발명의 구성에 따른 작용 효과를 명시적으로 기재하여 설명하지 않았을지라도, 해당 구성에 의해 예측 가능한 효과 또한 인정되어야 함은 당연하다.In addition, although explanations of the embodiments of the present invention and explanations of the effects and the effects according to the constitution of the present invention are not explicitly described, it is needless to say that the effects predictable by the constitution are also to be recognized.
도 1은 본 발명에 따른 에어프라이 처리된 누룽지튀김의 제조방법에 대한 흐름도이다.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart of a method of manufacturing an air-fried processed rice frying pan according to the present invention.
도 1을 참조하여 설명한다.Will be described with reference to Fig.
본 발명에 따른 누룽지튀김의 제조방법은 세미단계(S110), 수침단계(S120), 취반단계(S130), 성형단계(S140), 열풍건조단계(S150), 에어프라이단계(S160), 상온건조단계(S190)를 포함한다.The method of manufacturing the scorched rice according to the present invention includes a semi-step S110, a soaking step S120, a cooking step S130, a forming step S140, a hot air drying step S150, an air frying step S160, Step S190.
세미단계(S110)는 멥쌀과 찹쌀을 중량비 1:1로 섞은 후 물로 세척하여 쌀에 묻은 이물질을 제거하는 단계이다. 이 때, 쌀을 충분히 오래 씻어야 부유이물이 물에 의해 제거되는 비율이 높아진다.Semi-step (S110) is a step of mixing raw rice and glutinous rice at a weight ratio of 1: 1 and washing with water to remove foreign matter from rice. At this time, the rice should be washed long enough to increase the rate at which the suspended water is removed by water.
수침단계(S120)는 상기 이물질이 제거된 쌀을 물에 넣고 불려서 쌀에 수분을 침투시키는 단계이다. In the water immersion step (S120), the foreign matter-removed rice is poured into water and the moisture is infiltrated into the rice.
수침시간은 60분 정도이며, 겨울에는 기온이 낮아 쌀이 물을 흡수하여 팽윤하는 능력이 감소하므로, 약 10분간 더 수침하는 것이 바람직하다.The soaking time is about 60 minutes. Since the temperature is low in winter, the ability of rice to swell by absorbing water decreases, so it is preferable to soak for about 10 minutes.
일반적으로 쌀의 수분흡수특성은 80분 수침시 포화수분흡수량에 도달되나, 품종에 따라 80분 모두 수침하지 않아도 포화수분흡수량에 도달하는 쌀의 품종이 있으며, 생산성을 고려하여 수침시간을 60분으로 선정하였다.Generally, the water absorption characteristics of rice reaches saturated water absorption amount by immersion for 80 minutes, but there are varieties of rice which reaches saturated water absorption amount even if it is not flooded for 80 minutes according to the varieties. In consideration of productivity, Respectively.
수침에 사용하는 물은 구연산을 첨가한 구연산희석액을 사용하였다. 구연산 0.01g과 물 1 L를 섞은 PH 5의 약산성 희석액에 수침한다. 이러한 약산성의 구연산희석액은 미생물 번식을 억제한다. 그리고 알카리 용액에는 쌀이 부스러지는 현상이 있으나, 상기와 같은 약산성 구연산희석액은 쌀의 부스러짐 또한 방지할 수 있다.Citric acid diluted citric acid solution was used as water for immersion. It is soaked in a slightly acidic diluted solution of PH 5 containing 0.01 g of citric acid and 1 L of water. These slightly acidic citric acid dilutions inhibit microbial propagation. Although there is a phenomenon that the rice is crumbled in the alkali solution, the weakly acidic citric acid diluent as described above can also prevent the rice from being crumbled.
취반단계(S130)는 불린 쌀과 물을 중량비 1:1로 섞은 후 가열하여 설익은 상태의 밥이 되도록 하는 단계이다.The cooking step (S130) is a step in which the so-called rice and water are mixed at a weight ratio of 1: 1 and then heated so as to be cooked.
취반조건은 섭씨 80 ~ 90도 온도에서 25분간 진행된다. 특히, 취반시간은 중요하다. 취반시간이 너무 길어지거나 짧으면 호화상태가 달라져서 누룽지튀김의 부피팽창이 잘 이뤄지지 않는다.Cooking conditions are for 25 minutes at 80 to 90 degrees Celsius. Especially, the cooking time is important. If the cooking time is too long or short, the luxury condition changes, and the volumetric expansion of the fried rice does not work well.
즉, 취반시간이 짧아 물기가 너무 많이 남아 있는 상태가 되거나, 취반시간이 너무 길어 수분함량이 낮은 경우에는 부피팽창이 원활하지 않다. 따라서 취반온도와 시간을 엄격히 조정하여야 한다.That is, when the moisture content is too low due to a too long cooking time or too much water due to a short cooking time, the volume expansion is not smooth. Therefore, the cooking temperature and time should be strictly adjusted.
성형단계(S140)는 취반된 밥을 일정량씩 소정 형상의 틀에 넣어 성형하는 단계이다. 실린더 형상의 틀을 사용한다. 직경은 2 ~ 3 센티미터이고, 높이는 1.5 센티미터인 실리더 형상의 틀에 15그램의 밥을 삽입한다.The shaping step S140 is a step of shaping the cooked rice into a frame having a predetermined shape by a predetermined amount. Use a cylinder shaped frame. Insert 15 grams of rice into a cylinder-shaped frame with a diameter of 2 to 3 centimeters and a height of 1.5 centimeters.
성형과정에서 밥이 너무 강하게 압축되어 밀도가 과도하게 높아지면 에어프라이단계(S160)에서 부피 팽창이 잘 이뤄지지 않는다.If the rice is too strongly compressed during the forming process and the density becomes excessively high, the volume expansion does not work well in the air frying step (S160).
열풍건조단계(S150)는 에어프라이단계(S160)에 앞서 성형된 밥에 포함된 수분을 제거하는 단계이다.The hot air drying step S150 is a step of removing moisture contained in the shaped rice before the air frying step S160.
성형된 밥에 포함된 수분은 에어프라이단계(S160)에서 부피팽창이 잘 일어나지 않도록 한다.The moisture contained in the molded rice prevents the volume expansion in the air frying step (S160) from occurring.
이에 본 발명에서는 에어프라이단계(S160)에 앞서 열풍건조단계(S150)를 수행한다.In the present invention, the hot air drying step (S150) is performed before the air frying step (S160).
열풍건조단계(S150)에서는 섭씨 60도의 열풍을 6시간 분사한다. 선반형으로 이루어진 열풍건조기에 거름종이를 깔고, 성형된 밥을 놓는다.In the hot air drying step (S150), 60 degrees C of hot air is sprayed for 6 hours. Put a sheet of filter paper on a hot-air dryer with a shelf, and place the molded rice.
에어프라이단계(S160)에서 성형된 밥에 유지가 첨가되면 부피를 효과적으로 팽창시킬 수 있다.When the fat is added to the shaped rice in the air frying step S160, the volume can be effectively expanded.
이에 본 발명에서는 2시간 간격으로 옥배유를 성형된 밥의 표면에 분사한다. 이를 통해 옥배유가 성형된 밥에 스며들게 된다.Therefore, in the present invention, oxbow oil is sprayed onto the surface of the molded rice at intervals of 2 hours. As a result, mackerel is impregnated into the molded rice.
에어프라이(air fry)단계(S160)는 소정 형상으로 성형된 밥에 열풍을 가하여 튀기는 단계이다.The air frying step S160 is a step of applying hot air to the rice shaped into a predetermined shape and flipping it.
에어프라이는 조리 대상물에 고온의 공기를 순환시켜 공기로 튀기는 공정을 말한다.An air fry is a process of circulating hot air to a cooking object and blowing it into the air.
조리 대상물은 고온의 공기에 의해 가열되면 자체의 수분이 증발되면서 부피가 팽창된다.When the object to be cooked is heated by the high temperature air, the moisture of the food is evaporated and the volume expands.
이 때 조리대상물에 포함된 유지는 부피 팽창이 원활히 이뤄지도록 한다.At this time, the fat contained in the cooking object is allowed to expand smoothly.
상기 에어프라이단계(S160)는 제1 에어프라이단계(S170)와 제2 에어프라이단계(S180)를 포함한다.The air frying step S160 includes a first air frying step S170 and a second air frying step S180.
제1 에어프라이단계(S170)는 섭씨 180도 열풍을 30분간 순환시키며 에어프라이 한다. 이를 통해 대부분의 수분이 증발되며, 내부의 유지로 부피팽창이 이뤄진다.The first air frying step S170 circulates hot air at 180 degrees Celsius for 30 minutes to air-fry. This allows most of the water to evaporate, resulting in internal expansion and volume expansion.
제1 에어프라이단계(S170)가 지나면 내부 유지가 부족하게 되므로, 제2 에어프라이단계(S180)에서는 간헐적으로 옥배유를 성형된 밥의 표면에 분사하면서 섭씨 180도 열풍을 10분간 순환시키며 에어프라이 한다.After the first air frying step (S170), the inner holding is insufficient. Therefore, in the second air frying step (S180), hot air is circulated for 180 minutes at 180 degrees Celsius while spraying on the surface of the cooked rice. .
이를 통해 누룽지에 포함되는 유지의 함량을 최소화하면서 에어프라이 도중에 부피팽창이 원활히 이뤄지도록 하는 것이다.Thereby minimizing the amount of fat contained in the rice cake and allowing the volume expansion to be smooth during the air frying.
상온건조단계(S190)는 상온에서 누룽지튀김 표면상의 수분과 유지를 증발시키는 단계이다.The step of drying at room temperature (S190) is a step of evaporating moisture and oil on the surface of the fried rice cake at room temperature.
본 발명에 따른 에어프라이 처리된 누룽지튀김의 제조방법은 에어프라이 처리를 통해 누룽지튀김의 유지 함유량을 감소시켜 다이어트에 도움이 되도록 하는 동시에 산패도를 감소시켜 제품의 신선도를 장기간 유지하고, 열풍건조단계(S150)와 에어프라이단계(S160)에서 간헐적으로 옥배유를 분사하여 누룽지의 부피팽창이 원활히 이뤄지도록 하였다.The method of manufacturing the air frying processed frying pan according to the present invention reduces the fat content of the frying frying product by air frying to help the diet while reducing the acidity to maintain the freshness of the product for a long time, (S150) and the air frying step (S160), the volumetric expansion of the burned rice is smoothly performed by spraying oxbow oil intermittently.
Claims (6)
상기 이물질이 제거된 쌀을 물에 넣고 불려서 쌀에 수분을 침투시키는 수침단계(S120);
불린 쌀과 물을 중량비 1:1로 섞은 후 가열하여 설익은 상태의 밥이 되도록 하는 취반단계(S130);
상기 취반된 밥을 일정량씩 소정 형상의 틀에 넣어 성형하는 성형단계(S140);
소정 형상으로 성형된 밥에 열풍을 가하여 튀기는 에어프라이(air fry)단계(S160);
상온에서 누룽지튀김 표면상의 수분과 유지를 증발시키는 상온건조단계(S190);를 포함하며,
상기 수침단계(S120)는,
구연산 0.01g과 물 1 L를 섞은 PH 5의 약산성 희석액에 수침하여, 미생물 번식을 억제하고 쌀의 부스러짐을 방지하며,
상기 성형단계(S140)와 에어프라이단계(S160) 사이에 섭씨 60도의 열풍을 6시간 분사하는 열풍건조단계(S150);를 더 포함하며,
상기 열풍건조단계(S150)를 통해 성형된 밥의 수분을 제거하여 에어프라이단계(S160)가 원활히 이뤄지도록 하며,
상기 에어프라이단계(S160)는,
섭씨 180도 열풍을 30분간 순환시키며 에어프라이하여 누룽지 내부의 유지로 부피팽창이 이뤄지도록 하는 제1 에어프라이단계(S170);
간헐적으로 옥배유를 성형된 밥의 표면에 분사하면서 섭씨 180도 열풍을 10분간 순환시키며 에어프라이하는 제2 에어프라이단계(S180);를 더 포함하는, 에어프라이 처리된 누룽지튀김의 제조방법
A semi-step S110 of mixing the rice and glutinous rice at a weight ratio of 1: 1 and washing with water to remove foreign substances adhered to the rice;
A water immersion step (S120) of immersing the rice in which the foreign matter is removed in water into water to permeate water;
A cooking step (S130) in which the so-called rice and water are mixed at a weight ratio of 1: 1 and then heated so that the rice is cooked;
A forming step (S140) of shaping the cooked rice into a predetermined shape frame by a predetermined amount;
An air fry step (S160) in which hot air is blown to the rice shaped in a predetermined shape and fried;
(S190) a room temperature drying step of evaporating moisture and oil on the surface of the fried rice cake at room temperature,
The soaking step (S120)
It is immersed in a weakly acidic diluted solution of PH 5 mixed with 0.01 g of citric acid and 1 L of water to inhibit microbial propagation and prevent the rice from being crumbled,
And a hot air drying step (S150) of spraying hot air of 60 degrees Celsius for 6 hours between the molding step (S140) and the air frying step (S160)
The moisture of the rice formed through the hot air drying step S150 is removed to smoothly perform the air frying step S160,
The air frying step (S160)
A first air frying step (S170) for circulating hot air at 180 degrees Celsius for 30 minutes and air frying to cause volume expansion of the inside of the burning rice;
And a second air frying step (S180) of circulating air heated at 180 degrees Celsius for 10 minutes while intermittently spraying the mung bean oil onto the surface of the shaped rice.
상기 열풍건조단계(S150)는,
2시간 간격으로 옥배유를 성형된 밥의 표면에 분사하여 옥배유가 성형된 밥에 스며들도록 하는 것을 특징으로 하는, 에어프라이 처리된 누룽지튀김의 제조방법
The method according to claim 1,
The hot air drying step (S150)
The method according to any one of claims 1 to 3, wherein the mung bean oil is sprayed onto the surface of the shaped rice at intervals of 2 hours to allow the mung bean oil to permeate the formed rice
상기 취반단계(S130)는,
섭씨 80 ~ 90도 온도에서 25분간 진행되는 것을 특징으로 하는, 에어프라이 처리된 누룽지튀김의 제조방법.
The method according to claim 1,
The cooking step (S130)
Wherein the frying process is carried out at a temperature of 80 to 90 degrees Celsius for 25 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020180146944A KR101974376B1 (en) | 2018-11-26 | 2018-11-26 | Manufacturing method of fried nurungji through air frying process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020180146944A KR101974376B1 (en) | 2018-11-26 | 2018-11-26 | Manufacturing method of fried nurungji through air frying process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR101974376B1 true KR101974376B1 (en) | 2019-05-02 |
Family
ID=66581633
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020180146944A KR101974376B1 (en) | 2018-11-26 | 2018-11-26 | Manufacturing method of fried nurungji through air frying process |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101974376B1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110810879A (en) * | 2019-11-29 | 2020-02-21 | 安徽辣魔王食品有限公司 | A food folder for production of plain tripe of konjaku |
| KR20210047000A (en) | 2019-10-21 | 2021-04-29 | 한국식품연구원 | Preparing method of fried nurungji and the fried nurungji prepared therefrom |
| KR20240008429A (en) | 2022-07-11 | 2024-01-19 | 주식회사 지비라이스 | Manufacturing method of brown rice nurungji |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100746937B1 (en) * | 2006-09-13 | 2007-08-07 | 이민성 | Manufacture apparatus and it's method of unpolished rice |
| KR20090041034A (en) * | 2007-10-23 | 2009-04-28 | 이경우 | Manufacturing method of instant the scorched rice |
| KR101619476B1 (en) | 2015-07-22 | 2016-05-10 | 박순희 | A process for the preparation of funtional fried nurungji and the fried nurungji prepared therefrom |
-
2018
- 2018-11-26 KR KR1020180146944A patent/KR101974376B1/en active IP Right Grant
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100746937B1 (en) * | 2006-09-13 | 2007-08-07 | 이민성 | Manufacture apparatus and it's method of unpolished rice |
| KR20090041034A (en) * | 2007-10-23 | 2009-04-28 | 이경우 | Manufacturing method of instant the scorched rice |
| KR101619476B1 (en) | 2015-07-22 | 2016-05-10 | 박순희 | A process for the preparation of funtional fried nurungji and the fried nurungji prepared therefrom |
Non-Patent Citations (1)
| Title |
|---|
| 에어프라이어로 간식 만들기(#고구마스틱 #빵 #누룽지), 네이버 블로그(2018.11.22.), 인터넷: <URL: https://blog.naver.com/es1975/221404061523>* * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20210047000A (en) | 2019-10-21 | 2021-04-29 | 한국식품연구원 | Preparing method of fried nurungji and the fried nurungji prepared therefrom |
| CN110810879A (en) * | 2019-11-29 | 2020-02-21 | 安徽辣魔王食品有限公司 | A food folder for production of plain tripe of konjaku |
| KR20240008429A (en) | 2022-07-11 | 2024-01-19 | 주식회사 지비라이스 | Manufacturing method of brown rice nurungji |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101974376B1 (en) | Manufacturing method of fried nurungji through air frying process | |
| CN101128120B (en) | Process for preparing reduced fat frozen potato strips | |
| CN114259020A (en) | Fresh dried bean curd stick and processing method thereof | |
| JP5389874B2 (en) | Manufacturing method of non-fried instant noodles | |
| KR20160077661A (en) | Puffed rice for instant rice and method of preparing the instant rice by using the same | |
| KR20140087872A (en) | Manufacturing method of boneless salted mackerel and salted mackerel using the same | |
| US3402049A (en) | Process for preparing low fat potato chips | |
| TW201813526A (en) | Preparation method of puffed dried rice as instant food product characterized by having advantages of good rehydration, perfect rice grain and good mouthfeel | |
| JP4223265B2 (en) | Method of impregnating treatment object | |
| KR101455849B1 (en) | A steamer rice and the method thereof | |
| KR900003016B1 (en) | Process for boiled and dried rice | |
| CN105795314A (en) | Treatment method for fish baking before pickling | |
| KR101524846B1 (en) | Methods for Pre-Treatment of Brown Rice | |
| KR20050010279A (en) | Method of preparing rice cakes for long term storage | |
| JP2008131887A (en) | Method for producing processed rice cookable with microwave oven | |
| JP5683420B2 (en) | Processed rice and its manufacturing method | |
| JPH0387153A (en) | Packed processed rice preservable for long period and its production | |
| JP2020080798A (en) | Manufacturing method of salad chicken, and salad chicken | |
| KR102051892B1 (en) | Manufacturing method of vitamin-added fried nurungji storable at room temperature for long period of time and fried nurungji manufactured by using same method | |
| JPS60199354A (en) | Production of packaged cereal product | |
| JP5500520B2 (en) | Manufacturing method | |
| JP6878735B2 (en) | Manufacturing method of processed cooked rice | |
| JPH0146104B2 (en) | ||
| JP6027195B2 (en) | Steamed rice and method for producing the same | |
| CN113729201A (en) | Processing method of sesame salt |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant |