KR102335762B1 - Preparing method of fried nurungji and the fried nurungji prepared therefrom - Google Patents

Abstract

The present invention relates to a method for preparing fried nurungji rice crackers and to fried nurungji rice crackers prepared accordingly, comprising the steps of: (A) immersing rice in water and then dehydrating; (B) forming the dehydrated rice and then steaming; (C) cooling the steamed molded rice; (D) drying the cooled molded rice in an oven; And (E) the step of melting the dried molded rice; By including, it is not hard and has excellent sensibility, and chili chicken seasoning or onion chicken seasoning is applied to fried Nurungji rice crackers, or a topping of Jjabong, fish paste or Hwangtaechae You can enjoy a different type of nurungji rice cracker by putting it on.

Description

The manufacturing method of fried nurungji rice crackers and fried nurungji rice crackers prepared accordingly

The present invention relates to a method for preparing fried nurungji rice crackers that are not hard and excellent in functionality, and to fried nurungji rice crackers prepared thereby.

In general, nurungji refers to a part of rice that sticks to the bottom of the pot when cooking, and is usually produced by sticking grains such as rice, barley, and beans located at the bottom of the rice cooker when cooking in a conventional rice cooker. Nurungji like this is used as a snack on its own or boiled with water and eaten as a substitute for rice, and various substances such as glucose produced when carbohydrates and protein amino acids in rice are pressed with nurungji cause a savory taste and smell. will do

Nurungji is one of the most sought-after snacks since long ago, when rice was cooked in a conventional pot, although there were not as many snacks as it is today. This nurungji is a very nutritious food that not only produces a savory taste and smell, but also fills the stomach due to various substances such as glucose, which is made when carbohydrates and protein amino acids in rice are pressed into the nurungji.

On the other hand, the generation of nurungji greatly reduces the yield of rice, so an electric rice cooker by scientific heating and steam discharge method appeared in order to suppress the generation of nurungji. has been hidden

Nurungji is a product of our traditional food culture that rice was cooked in a cauldron made by pouring casting, that is, in a conventional rice cooker.

Therefore, in the modern industrialized society, if one wants to eat nurungji, there is a problem in that it is very inconvenient to work for making nurungji, such as having to press rice to make nurungji. In addition, while maintaining the softness of nurungji and the shape of traditional nurungji, it is required to be manufactured according to the preferences of consumers. Accordingly, many studies have been conducted on the manufacturing method of Nurungji.

The method of manufacturing a snack using nurungji described in Korean Patent Registration No. 0567571 includes grinding the dried nurungji at a moisture content of 5 to 10%; Frying the nurungji ground into grains by applying heat and pressure through a popper machine; A step of mixing sweet ingredients and auxiliary materials to give the sweet taste of fried nurungji; It consists of a step of forming the nurungji mixture in a mixed state into a three-dimensional shape of a certain size and making it snack.

In addition, Korean Patent Registration No. 0432301 discloses the steps of washing and immersing rice, putting the soaked rice in a rice cracker mixer and steaming it with steam to cook rice, forming the rice into a sheet in a mixer and then forming the molded rice There is disclosed a manufacturing method of a nurungji snack, characterized in that grains of rice are visible, including a step of frying after drying the rice.

However, the above prior arts have technical limitations, such as being unable to implement crispy texture and soft texture by using nurungji consisting only of a browning layer or preparing snacks using rice or rice flour.

Republic of Korea Patent Registration No. 10-1619476 Republic of Korea Patent No. 10-1974376

It is an object of the present invention to provide a method for preparing fried nurungji rice crackers that is not hard and has excellent sensory properties.

In addition, another object of the present invention is to provide fried nurungji rice crackers prepared according to the above manufacturing method.

A method for producing fried nurungji rice crackers of the present invention for achieving the above object includes the steps of (A) immersing the rice in water and then dehydrating; (B) forming the dehydrated rice and then steaming; (C) cooling the steamed molded rice; (D) drying the cooled molded rice in an oven; And (E) the step of boiling the dried molded rice; may include.

In step (A), 0.5 to 3 parts by weight of refined salt is added to water based on 100 parts by weight of rice, and then rice may be added and immersed for 1.5 to 3 hours.

In step (A), the dehydrated rice and auxiliary materials may be mixed in a weight ratio of 1: 0.5-1.

The auxiliary material may be at least one selected from the group consisting of sweet pumpkin, potato, sweet potato, delicacy squid greens, yellow pollack, seaweed, vegetable flakes, seafood flakes, barley shrimp, cod roe, meat dumplings, kimchi dumplings, and tofu.

The molding in step (B) may be to prepare a circle having a diameter of 35 to 50 mm and a thickness of 3 to 7 mm by using 5 to 10 g of dehydrated rice.

In step (B), the steaming may be performed at 90 to 120° C. for 30 to 60 minutes.

In step (C), the cooling may be performed at 1 to 8° C. for 2 to 5 hours to cure.

In step (D), molded rice is placed on a flat iron tray in an oven at 90 to 120 ° C., and the front side is dried for 20 to 50 minutes, then turned over and the back side is dried for 20 to 50 minutes.

The oil bath in step (E) may be performed for 5 to 30 seconds.

In step (E), the oil-tang is fried for 2 to 10 seconds while pressing the molded rice while frying the molded rice for 1 to 10 seconds after putting the dried molded rice into the heated oil. Turn over and press while frying for 2 to 10 seconds.

The rice may be at least one selected from the group consisting of glutinous rice, white rice, black rice and brown rice.

In addition, the fried nurungji rice cracker of the present invention for achieving the above other object may be prepared according to the above manufacturing method.

Chili chicken seasoning or onion chicken seasoning may be applied to the fried Nurungji rice cracker.

You can put a topping of jjabong, fish paste or yellow tae chae on the fried nurungji rice cracker.

The topping may be seasoned with fish sauce or soy sauce.

The fried nurungji rice cracker of the present invention provides a new concept of snack food that can be enjoyed by everyone, regardless of age or gender, by enhancing the taste and texture of the crispy texture without hardiness while harmonizing the savory taste, unique aroma, and savory taste and texture of rice grains. It provides effects that can be done.

In addition, if you treat the fried Nurungji rice crackers with sauce or toppings, you can enjoy a different type of Nurungji rice crackers.

1 is a photograph of fried nurungji rice crackers prepared according to Example 1 of the present invention.
2 is a photograph of fried nurungji rice crackers prepared according to Example 2 of the present invention.

The present invention relates to a method for preparing fried nurungji rice crackers that are not hard and excellent in functionality, and to fried nurungji rice crackers prepared thereby.

Fried nurungji rice cracker of the present invention is com chay, a traditional Vietnamese food, and like rice noodles, you can easily access Vietnamese food in Korea.

Hereinafter, the present invention will be described in detail.

The method for producing fried nurungji rice crackers of the present invention comprises the steps of (A) immersing rice in water and then dehydrating; (B) forming the dehydrated rice and then steaming; (C) cooling the steamed molded rice; (D) drying the cooled molded rice in an oven; And (E) the step of boiling the dried molded rice; includes.

First, in step (A), after adding purified salt to water, rice is put in, immersed for 1.5 to 3 hours, and then dehydrated for 30 to 60 minutes.

The refined salt is added to water in an amount corresponding to 0.5 to 3 parts by weight, preferably 1 to 2 parts by weight, based on 100 parts by weight of rice to prepare brine, and then add rice to the brine and immerse. The content of the purified salt used in the present invention is 0.25 to 0.15 parts by weight, preferably 0.5 to 1 parts by weight, based on 100 parts by weight of purified water.

When rice is immersed in plain water without immersing rice in the water to which the refined salt has been added, not only the sensory properties are lowered, but also cracks occur in the rice after cooling and drying, and a lot of oil seeps into the nurungji rice crackers during oil bath. feel it

If the content of the refined salt is less than the lower limit, the sensory properties may be reduced, and oil may permeate a lot of Nurungji rice crackers during boiling, and if it exceeds the upper limit, the functionality may be reduced.

When the time for immersing the rice is out of the above range, fried Nurungji rice crackers with low quality may be manufactured.

In addition, if the dehydration time is less than the lower limit, it contains a lot of moisture in the nurungji rice cracker during cooling, so it may not be completely dried or deteriorated in the subsequent drying process. This can cause a lot of oil to seep into the nurungji rice crackers during oil bathing.

By adding an auxiliary material to the dehydrated rice, the functionality can be further improved, and the dehydrated rice and the auxiliary material are mixed in a weight ratio of 1: 0.5-1. Based on the dehydrated rice, if the content of the auxiliary material is less than the lower limit, the taste and flavor of the auxiliary material may not occur.

The sub-material may include at least one selected from the group consisting of sweet pumpkin, potato, sweet potato, delicacy squid greens, yellow pollack, seaweed, vegetable flakes, seafood flakes, barley shrimp, cod roe, meat dumplings, kimchi dumplings, and tofu. have.

As the rice used in the present invention, there may be mentioned mixed rice of at least one selected from the group consisting of white rice, black rice and brown rice.

Next, in the step (B), after forming using 5 to 10 g of the dehydrated rice, steaming is performed to cook the rice.

The fried nurungji rice cracker of the present invention has a specific diameter using a certain amount of rice so that the density of rice is maintained uniformly because if the density of rice is not maintained uniformly during molding, the degree of absorbing oil and the degree of swelling are different during simmering. and molded into a circle having a thickness.

The dehydrated rice during the forming has a diameter of 35 to 50 mm, preferably 40 to 45 mm; It is molded using a mold so that the thickness is 3 to 7 mm, preferably 5 to 6 mm.

If the diameter of the molded rice is less than the lower limit, the edges may be easily carbonized during simmering. have.

In addition, if the thickness is less than the lower limit, it may not swell during oil bathing, and if it exceeds the upper limit, the inside of the fried nurungji rice cracker is not oiled, so that the storage property is reduced and the sensibility may be reduced by absorbing a lot of oil.

If the content of dehydrated rice used in the present invention is out of the above range, it is not possible to obtain molded rice having the diameter and thickness of the present invention.

The steaming is performed at 90 to 120° C. for 30 to 60 minutes, preferably 40 to 50 minutes. If the steaming temperature and time is less than the lower limit, the steaming may not be performed, and if it exceeds the upper limit, it may be overheated and the fried Nurungji rice cracker of the desired shape may not be manufactured during the oil bath.

Next, in step (C), the steamed molded rice is cured into a molded shape by cooling at 1 to 8° C. for 2 to 5 hours.

Through the cooling process, the shape of the steamed rice is not only hardened, but also the moisture content is lowered to prevent deterioration in the subsequent drying process, and to swell evenly during simmering.

If the cooling temperature and time are less than the lower limit, the shape may not be hardened into a molded shape, and the shape may be deformed during simmering.

Next, in step (D), the cooled molded rice is dried in an oven at 90 to 120 ° C. alternately on the front and back sides of the molded rice.

Specifically, the method of drying the cooled molded rice in an oven is to put a plurality of the cooled molded rice on a flat iron plate tray in which no through-holes are formed, and dry it in an oven for 20 to 50 minutes, preferably 30 to 35 minutes. After that, turn over and dry the back side for 20 to 50 minutes and 30 to 35 minutes. At this time, the drying time for the front and back sides must be the same so that they swell evenly in a circle rather than an oval when simmering.

When the time for drying each side in the oven is less than the lower limit, the texture and color may decrease, and if the time exceeds the upper limit, the diameter increase rate and the texture may decrease.

In addition, if the oven temperature is less than the lower limit, it may take a long time to dry, so that the molded rice may be deteriorated.

In the case of performing natural drying, cold air drying, or hot air drying at room temperature instead of oven drying of the present invention, it takes a long time to change the molded rice, and the hardness is increased as well as the oil absorption rate is high.

Next, in step (E), the dried molded rice is melted under oil at 100 to 150 °C.

The oil-tang is to put dried molded rice into heated oil and fry for 5 to 30 seconds, specifically, put the dried molded rice into heated oil and fry for 1 to 10 seconds to form the molded rice on the surface of the oil. When it rises, the molded rice is fried for 2 to 10 seconds while pressing, and then turned over and fried for 2 to 10 seconds while pressing, so that both sides of the molded rice are evenly swollen and fried to the inside.

The type of oil is not particularly limited as long as it can melt the molded rice.

The fried nurungji rice cracker prepared in this way can be consumed as it is, but it can also be consumed by applying chili chicken seasoning or onion chicken seasoning to increase sensuality.

In addition, a topping may be placed on the upper surface of the fried Nurungji rice cracker to increase sensuality.

The topping may be thin and slender yellow pollack like jabong, fish paste, or fluff, and the jjabong, fish paste or yellow pollack is mixed with the sauce in a weight ratio of 1: 0.3-0.5 and seasoned. It may be provided. The sauce is not particularly limited, but may be fish sauce or soy sauce.

The Jjabong is made by immersing pork in brine for 3 to 6 hours, then drying it in a hot air dryer at 50 to 80° C. for 3 to 6 hours, and then pulverizing it with a blender.

Hereinafter, preferred examples are presented to help the understanding of the present invention, but the following examples are merely illustrative of the present invention, and it will be apparent to those skilled in the art that various changes and modifications are possible within the scope and spirit of the present invention, It goes without saying that such variations and modifications fall within the scope of the appended claims.

<Production conditions of fried Nurungji rice cracker>

Example 1. Oven drying_30 min/30 min

100 parts by weight of glutinous rice was added to brine in which 1 part by weight of refined salt was added to 200 parts by weight of water, immersed for 2 hours, and then dehydrated for 1 hour. Formed rice of 5 mm was prepared. After steaming the molded rice at 100° C. for 40 minutes, immediately cool it at 4° C. for 3 hours, put the cooled molded rice on a tray, put it in an oven at 100° C., dry the front side for 30 minutes, turn it over, and turn the back side was dried for 30 minutes to perform oven drying. Put the molded rice dried in the oven in olive oil heated to 110 ℃ and fry for 8 seconds. When the molded rice comes up to the surface, fry the molded rice for 3 seconds while pressing, then turn the molded rice over and fry for 3 seconds while pressing Fried Nurungji rice crackers were prepared (FIG. 1).

Example 2. Oven drying_50 min/50 min

It was carried out in the same manner as in Example 1, except that the drying time in the oven was 50 minutes each for the front side and the back side to prepare fried nurungji rice cakes (FIG. 2).

Comparative Example 1. Normal fried nurungji rice cracker

Formed rice steamed in the same manner as in Example 1 was immediately heat-pressed in a nurungji machine for 4 minutes to prepare nurungji with a thickness of 5 mm, and then oil-heated to prepare fried nurungji rice crackers.

Comparative Example 2. No cooling

It was carried out in the same manner as in Example 1, but by omitting the cooling process and drying immediately after steaming, fried Nurungji rice crackers were prepared.

Comparative Example 3. Room temperature drying_2 days

It was carried out in the same manner as in Example 1, but instead of oven drying, it was dried at room temperature (23-26° C., 50% humidity) for 2 days to prepare fried Nurungji rice crackers.

Comparative Example 4. Room temperature drying_3 days

It was carried out in the same manner as in Example 1, but instead of oven drying, it was dried at room temperature (23-26° C., 50% humidity) for 3 days to prepare fried Nurungji rice crackers.

Comparative Example 5. Molded rice_ 60 mm in diameter

It was carried out in the same manner as in Example 1, except that molded rice having a diameter of 60 mm (8 g of dehydrated glutinous rice used) was prepared to prepare fried Nurungji rice crackers.

Comparative Example 6. Molded rice_thickness 8 mm

It was carried out in the same manner as in Example 1, except that molded rice (10 g of dehydrated glutinous rice used) having a thickness of 8 mm was prepared to prepare fried Nurungji rice crackers.

<Test Example I>

For statistical processing, the mean and standard deviation were calculated using SPSS 18.0 (Statistical package for Social, SPSS Inc., Chicago IL, USA) software. Significant differences between samples were determined by ANOVA and Duncan's multiple range test (p<0.05). verified.

Test Example 1. Measurement of moisture content and chromaticity

1-1. Moisture content (%): The moisture content of the dried molded rice and fried nurungji rice crackers prepared in Examples and Comparative Examples was measured at 105° C. under atmospheric pressure.

1-2. Color: Samples were prepared by grinding fried nurungji rice crackers, and using a Hunter colorimeter (CR-400, Konica Minolta Sensing Inc., Osaka, Japan), lightness (L, lightness), redness (a, redness), yellowness ( b, yellowness) was repeatedly measured three times to represent the average value.

division Moisture content (%) chromaticity dry molded rice Fried Nurungji Rice Cookies L a b Example 1 12.31±0.48 4.73±0.93 73.10±0.28 -0.81±0.07 10.98±0.29 Example 2 11.30±0.40 4.84±0.47 70.33±0.33 1.48±0.14 15.63±0.33 Comparative Example 1 14.01±0.37 5.48±0.67 66.11±0.42 0.28±0.19 13.99±0.45 Comparative Example 2 17.28±0.41 6.94±0.41 60.48±0.50 1.88±0.39 16.47±0.20 Comparative Example 3 13.02±0.09 4.65±0.50 75.10±0.63 -0.95±0.06 10.08±0.32 Comparative Example 4 12.90±0.10 4.43±0.31 74.75±0.36 -0.76±0.07 10.67±0.19 Comparative Example 5 13.12±0.05 4.91±0.68 70.24±0.51 -0.43±0.01 11.94±0.47 Comparative Example 6 13.58±0.27 5.10±0.81 68.89±0.44 -0.18±0.04 12.48±0.32

As shown in Table 1 above, it was confirmed that the fried nurungji rice crackers prepared according to Examples 1 and 2 of the present invention had similar moisture content and color to Comparative Example 4 dried at room temperature for 3 days. Although the moisture content and chromaticity of Comparative Example 4 were similar to those of Examples 1 and 2, the organoleptic properties were low due to texture and deterioration because drying was performed for a long time.

On the other hand, it was confirmed that Comparative Examples 1 to 3 and Comparative Examples 5 to 6 had a higher moisture content than Examples 1 and 2.

In particular, in Comparative Example 3, only the dried part slightly swelled during oil bath, and it was confirmed that the non-dried part absorbed a lot of oil.

Test Example 2. Weight and diameter increase rate

2-1. Weight increase rate (%): The weight ratio before and after yutang was calculated by measuring the weight of the dried molded rice prepared in Examples and Comparative Examples and the weight of fried Nurungji rice crackers, respectively.

2-2. Diameter increase rate (%): By measuring the diameter of the molded rice prepared in Examples and Comparative Examples and the diameter of fried Nurungji rice crackers, respectively, the diameter ratio before and after yutang was calculated.

division Weight gain (%) Diameter increase rate (%) Example 1 14.06±2.00 48.33±2.77 Example 2 13.06±0.71 34.89±4.31 Comparative Example 1 14.91±0.25 31.67±3.24 Comparative Example 2 15.00±0.38 33.69±2.84 Comparative Example 3 14.56±0.24 51.19±3.98 Comparative Example 4 14.25±2.24 47.38±3.98 Comparative Example 5 14.69±0.18 52.11±1.47 Comparative Example 6 14.86±0.85 53.95±2.75

As shown in Table 2 above, it was confirmed that the fried nurungji rice crackers prepared according to Example 1 of the present invention had similar weight increase rate and diameter increase rate to Comparative Examples 3 and 4. Example 2 confirmed that the weight increase rate and the diameter increase rate were lower than those of Example 1.

On the other hand, Comparative Examples 1 to 2 and Comparative Examples 5 to 6 confirmed that the weight increase rate and the diameter increase rate were higher than those of Examples 1 and 2.

If the weight increase rate and the diameter increase rate are low, the hardness may be high, and if the weight increase rate and the diameter increase rate are high, it may not swell evenly during simmering.

Test Example 3. Measurement of texture

Texture analyzer (TX-XT , Stable Micro Systems, England) was used for texture measurement, and the puncture method was probe 5 mm, pre-test speed: 1 mm/sec, test speed: 2 mm/sec, post-speed : The central part of fried Nurungji rice cracker was measured at 10 mm/sec.

division Hardness (g) count peaks Example 1 1301.25±336.26 98.57±9.14 Example 2 1136.68±274.16 68.86±11.64 Comparative Example 1 1512.44±516.48 75.18±16.40 Comparative Example 2 2089.47±430.15 61.10±8.16 Comparative Example 3 1419.49±635.31 82.17±26.44 Comparative Example 4 1221.23±587.02 79.67±37.00 Comparative Example 5 2022.98±540.01 83.17±11.43 Comparative Example 6 2106.46±645.63 85.50±12.94

As shown in Table 3 above, it was confirmed that the fried nurungji rice crackers prepared according to Example 1 of the present invention had superior hardness compared to Comparative Examples 1 to 6, and the count peaks indicating the degree of crispiness were high.

On the other hand, Example 2 confirmed that the hardness and count peaks were lower than those of Example 1.

In addition, it was confirmed that Comparative Examples 1 to 3 and Comparative Examples 5 to 6 had higher hardness and lower count peaks than in Example 1, and Comparative Example 4 had similar hardness to Example 1, but it was confirmed that the count peaks were significantly lower. .

Test Example 4. Sensory evaluation

The fried nurungji rice crackers prepared in Examples and Comparative Examples were put on a plate and provided for sensory evaluation, and the sensory evaluation was evaluated by a panel of 20 trained Korea Food Research Institute on a 9-point scale for strength and preference. In the evaluation of preference, color, aroma, taste, texture, and overall preference were measured. The evaluation criteria are very good; 9 points, average; 5 points, very bad; 1 point was indicated.

division color incense taste sense of organization overall symbolism Example 1 8.00±1.00 8.00±0.82 8.14±0.69 8.43±0.19 8.29±0.76 Example 2 6.00±1.00 6.86±0.69 7.00±1.00 6.14±1.07 6.71±0.49 Comparative Example 1 5.83±0.98 6.14±0.69 5.71±0.49 5.57±0.98 5.57±0.98 Comparative Example 2 5.14±0.43 6.28±0.48 4.85±0.25 4.43±0.22 4.18±0.61 Comparative Example 3 6.43±0.98 6.29±0.76 6.29±0.76 6.71±0.49 6.29±0.76 Comparative Example 4 7.57±0.79 7.21±0.76 7.06±0.90 7.43±0.53 7.16±0.69 Comparative Example 5 6.29±0.76 6.13±0.53 6.41±0.76 6.21±0.35 6.13±0.59 Comparative Example 6 6.05±0.15 6.11±0.38 6.00±0.52 6.14±0.45 5.88±0.44

As shown in Table 4 above, it was confirmed that the fried nurungji rice crackers prepared according to Example 1 of the present invention were superior in color, flavor, taste, texture and overall preference compared to Examples 2 and Comparative Examples 1 to 6.

<Sauce and toppings of fried Nurungji rice crackers>

Example 1.

The fried nurungji rice crackers prepared in Example 1 were used.

Example 3. Addition of Supplementary Ingredients_Meat Dumplings

It was carried out in the same manner as in Example 1, except that dehydrated glutinous rice and meat dumplings were mixed in a weight ratio of 1:0.6 to prepare fried Nurungji rice crackers.

As the fried dumpling filling, the meat dumpling filling of Company C was used.

Example 4. Addition of Supplementary Ingredients_ Barley Shrimp and Seafood Flakes

It was carried out in the same manner as in Example 1, except that dehydrated glutinous rice and auxiliary materials were mixed in a weight ratio of 1:0.6 to prepare fried Nurungji rice crackers.

The auxiliary material is a mixture of barley shrimp and seafood flakes in a weight ratio of 1:1.

Example 5 Source

K company's onion chicken seasoning was applied to the surface of the fried nurungji rice crackers prepared according to Example 1 to prepare fried nurungji rice crackers.

The fried Nurungji rice cracker and seasoning were used in a weight ratio of 1:1.

Example 6. Topping_Spicy Jjabong

The seasoning jjabong was placed on the surface of the fried nurungji rice cracker prepared according to Example 1 and was completed.

The jjabong is pork immersed in brine (1.5 parts by weight of salt to 100 parts by weight of pork) for 4 hours, dried for 4 hours in a hot air dryer at 60° C., and then pulverized with a blender. A seasoning jjabong was used in which the sauce was mixed in a weight ratio of 1:0.4.

Example 7. Topping_Spiced Hwangtaekchae

The seasoned Hwangtaechae was placed on the surface of the fried nurungji rice cracker prepared according to Example 1 and was completed.

Seasoned Hwangtaechae mixed with Hwangtaechae and H company's soy sauce in a weight ratio of 1:0.4 was used.

<Test Example II>

Test Example 5. Sensory evaluation

The evaluation was performed in the same manner as in Test Example 4.

division color incense taste sense of organization overall symbolism Example 1 8.00±1.00 8.00±0.82 8.14±0.69 8.43±0.19 8.29±0.76 Example 3 6.60±0.84 8.30±1.16 8.30±1.16 8.40±1.07 8.40±0.92 Example 4 6.70±0.95 8.20±1.03 7.90±1.37 8.10±1.40 8.10±1.33 Example 5 7.27±0.90 8.55±0.93 8.64±0.67 8.50±0.77 8.65±0.69 Example 6 5.70±1.16 7.20±1.62 8.60±1.78 7.30±1.89 8.31±1.96 Example 7 6.36±1.36 8.00±1.10 8.38±1.08 7.73±0.90 8.36±1.14

As shown in Table 1 above, the fried nurungji rice crackers prepared according to Examples 3 to 7 of the present invention had lower sensory properties than Example 1 without any treatment such as topping or sauce, but satisfied various preferences. It is considered that it is preferable to treat it with a topping or sauce, etc.

Claims (15)

(A) dewatering the rice after immersing it in water;
(B) forming a circle with a diameter of 35 to 50 mm with 5 to 10 g of the dehydrated rice and then steaming;
(C) curing the steamed molded rice by cooling it at 1 to 8° C. for 2 to 5 hours;
(D) placing the molded rice on a flat iron plate tray in an oven at 90 to 120 ° C. and drying the front side for 20 to 50 minutes, then turning over and drying the back side for 20 to 50 minutes; and
(E) the step of simmering the dried molded rice; Fried Nurungji rice cracker manufacturing method comprising the. According to claim 1, wherein in step (A), 0.5 to 3 parts by weight of refined salt is added to water based on 100 parts by weight of rice, and then the rice is added and immersed for 1.5 to 3 hours. manufacturing method. The method according to claim 1, wherein in step (A), dehydrated rice and auxiliary materials are mixed in a weight ratio of 1: 0.5-1. [Claim 4] The method of claim 3, wherein the sub-material is selected from the group consisting of sweet pumpkin, potato, sweet potato, delicacy squid, yellow tae chae, seaweed, vegetable flakes, seafood flakes, barley shrimp, cod roe, meat dumplings, kimchi dumplings, and tofu. A method for producing fried nurungji rice crackers, characterized in that there are more than one species. [Claim 3] The method of claim 1, wherein the forming in step (B) comprises preparing a circle with a thickness of 3 to 7 mm by using 5 to 10 g of dehydrated rice. The method of claim 1, wherein the steaming in step (B) is performed at 90 to 120° C. for 30 to 60 minutes. delete delete The method according to claim 1, wherein the oil bath in step (E) is performed for 5 to 30 seconds. According to claim 1, wherein in step (E), the oil-tang is fried for 1 to 10 seconds after putting the dried molded rice into heated oil. A method of producing fried nurungji rice crackers, characterized in that frying for 2 to 10 seconds while frying for 2 to 10 seconds after turning over the molded rice. The method of claim 1, wherein the rice is a mixture of at least one selected from the group consisting of glutinous rice, white rice, black rice and brown rice. A fried nurungji rice cracker prepared according to the method of any one of claims 1, 2 to 6, and any one of claims 9 to 11. delete delete delete

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