KR19980065336A - Cup instant food using nurungji and its manufacturing method - Google Patents

Abstract

The present invention is an instant food and a method of manufacturing Soong Soong and Cup Nurungji Rice instant food, which is manufactured so that it can be conveniently used in homes, offices, restaurants, etc. To provide.

First, putting a proper amount of rice into a cauldron to make nurungji; A nurungji drying process of drying the manufactured nurungji by hot air drying at a moisture content of about 10 to 15% or by freeze-drying within a moisture content of 5%; Grinding the hot air or freeze-dried nurungji into approximately 20 to 300 mesh sizes to powder them; Automatically sorting the pulverized nurungji powder by particle size; It is characterized by combining the process of sealing the automatically selected Nurungji powder into a cup and packaging the product into cup mulung and / or cup Nurungji rice.

Description

Cup instant food using nurungji and its manufacturing method

1 is a process chart of the manufacturing method of cup Sok Sok and Cup Nurungjibap according to the present invention.

[Purpose of invention]

An object of the present invention is to provide a cup instant food using nurungji instantiated with our own traditional beverage Soong Sok and Noodle rice and its manufacturing method.

[Technical Field to which the Invention belongs and Prior Art in the Field]

Traditionally, Soong Soong cooked rice and pour it over the rice cooked in Nurungji, and heated it. This Soong Soong is our traditional drink with a delicious taste. It is used as a kind of dessert as a traditional food.

However, due to the rapid industrialization of modern people, housewives use the electric rice cooker for the purpose of quickly cooking at home, so it is difficult to eat the traditional beverages such as Soongtung and Nurumbap.

Therefore, in recent years, we have missed our very own traditional beverage, Soong-Jung or Na-Nu-Bap. In order to drink and eat them, we have to purchase cast iron pots separately and make Nurungji. Was almost impossible.

[Technical problem to be achieved]

Therefore, in the present invention, in order to solve such conventional inconveniences and dissatisfaction, the granules are dried and pulverized after being pulverized and dried and pulverized, which is the raw material of our unique traditional beverage, Sungungji and Nurungjibap, a kind of traditional dessert. For the sake cups, the coarse particles were automatically packaged for cup nurungjibap to provide a cup of instant food to be poured in boiling water during drinking or eating.

It is another object of the present invention to provide a method for preparing a cup instant food combining a drying and grinding process of nurungji, which is a raw material of cup soot and cup nurungji rice, and automatic selection and packaging process of nurungji powder.

In order to achieve the above object and technical problem, the present invention is hot air dried or freeze-dried in a cauldron and shredded dried Nurungji to approximately 20 ~ 300 mesh size in powder particle size, and then walked to an automatic sorter for small size The cup was packed with fine powder, and the large cup for nurungji rice was placed on an automatic packing machine so that the coarse grain powder was packed and packed.

[Configuration and Function of Invention]

Hereinafter, the cup instant food of the present invention and a manufacturing method thereof will be described in detail for each process based on FIG. 1.

First Process (Nurungji Production and Collection Process)

First, the nuungji paper is prepared in an appropriate size cast iron cauldron and collected.

For mass production and industrialization, put a proper amount of rice in a cauldron heated at a proper temperature, make the rice about 3 ~ 5cm thick, compress it with a press to manufacture the nurungji continuously, and then collect it.

Second Process (Nurungji Drying Process)

The collected Nurungji is hot-air dried to 10-15% of moisture or freeze-dried to within 5% of moisture.

Third process (Nurungji grinding process)

Hot air or freeze-dried Nurungji is pulverized using a mill grinder to a mass of 20 ~ 300 mesh size.

4th process (automatic selection process)

The dry Nurungji powder from the mill grinder is automatically sorted through the automatic sorting machine according to the particle size.

5th process (automatic packaging process)

Nulongji powder with particle size of 20 ~ 100 mesh is connected to cup packing line of automatic packing machine for automatic packing, and Nurungji powder of 100 ~ 300 mesh is connected to cup nurungji rice line of automatic packing machine for automatic packing.

Cup Soong Sok and Cup Nurungjibap prepared in this way have the advantage of being able to freely and easily eat and pour boiling water at home as well as offices and restaurants.

Hereinafter, the results of experiments on the functional and preservative effects of the present invention will be described.

Experimental Example 1

In order to confirm the sensory effect of the soybean consumers, the boiling water was poured immediately after drying and the cup soybean was tested for the appearance, aroma, color, and aroma, color, and taste of the soybean.

TABLE 1

Sensory test results

Note 1. A: Hot Air Dried Products +: Good Quality

B: freeze dried products

Note 2. The panelists shall have 10 members each for A and B products, and the evaluation result is the arithmetic mean value.

As a result, the sensory taste of the lyophilized product dropped slightly after drying and grinding the Nurungji, but when boiled with cup water for 3 minutes, it showed almost the same sensory effect.

Therefore, it was confirmed that cup Soong or Cup Nurungjibap can be used in either hot air dried products or freeze dried products.

Experimental Example 2

In order to check whether there are any changes in the market of Cup Soongtung and Cup Nurungjibap, the store shelves were collected from September to October and collected for storage test. The results are shown in Table 2.

In the experiment, dried pulverized nurungji powder was put in a cup and collected after a certain period of time to examine the presence of mold growth under a microscope.

TABLE 2

Change in storage effect over time

Note 1. A: Hot air dried product B: Freeze dried product

+: Mold growth

Note 2. The collected A and B products were evaluated as 10 pieces each.

Experimental results show that hot air dried product (A) can not be used after more than 40 days, but the freeze-dried product (B) can be distributed for more than 40 days.

[Effects of the Invention]

The present invention has the effect of providing instant traditional foods such as cup Soong, cup Nurungjibap by grinding the powdered powder of nurungji, which is the raw material of Soong Sok, our unique traditional drink, into the particle size of the enemy, as well as home, office For long-term storage for food, restaurants, etc. can be provided for drinking and eating, if necessary, it is effective to induce the instant food culture of new traditional food.

Claims (2)

Nurungji manufacturing process to make nurungji through cast iron cauldron; A nurungji drying process of collecting the prepared nurungji and hot-air drying the moisture content of about 10-15%, or freeze-drying the moisture content within 5%; Pulverizing the hot air or freeze-dried nurungji to approximately 20 to 300 mesh particle size; Automatically sorting the pulverized nurungji powder according to the particle size; A method for producing a cup instant food using nurungji, characterized in that the automatic selection of the nurungji powdered through the cup Soongung and / or cup Nurungji rice packaging process. Cup instant food which is boiled and eaten after 2 to 3 minutes by adding boiling water to cup Sok Soong or Cup Nurungji Rice.