KR20010044944A - Instant seasoning rice bar manufacture method - Google Patents

Instant seasoning rice bar manufacture method Download PDF

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Publication number
KR20010044944A
KR20010044944A KR1019990048005A KR19990048005A KR20010044944A KR 20010044944 A KR20010044944 A KR 20010044944A KR 1019990048005 A KR1019990048005 A KR 1019990048005A KR 19990048005 A KR19990048005 A KR 19990048005A KR 20010044944 A KR20010044944 A KR 20010044944A
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rice
product
solution
sodium alginate
side dishes
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KR1019990048005A
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Korean (ko)
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이강헌
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이강헌
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    • 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
    • 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
    • A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
    • 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
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/10—Securing foodstuffs on a non-edible supporting member

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Cereal-Derived Products (AREA)

Abstract

PURPOSE: Provided is a method for preparing an instant cooked rice that is mixed with side dishes, formed into a bar shape and disinfected. The cooked rice can be taken easily without any separative cooking process. CONSTITUTION: The rice product is prepared by the steps of: (i) boiling rice and mixing the boiled rice with precooked side dishes such as kimchi, grilled meat and laver; (ii) forming the mixture of the rice and the side dishes into a fixed bar shape and inserting a handle stick into the formed mixture; (iii) soaking the resulting material in a mixed solution of Sodium alginate; (iv) congealing the Sodium alginate treated material in a solution of Ca++; and then (v) packing the rice product and sterilizing the packed rice product. The congealed rice product can be fried in a boiled oil of 180deg.C for 10sec.

Description

즉석 조미밥 바 제조방법{Instant seasoning rice bar manufacture method}Instant seasoning rice bar manufacture method

본 발명은 완전조미된 밥을 성형하여 멸균유통시킴으로써 별도의 조리과정 없이 즉석에서 취식이 가능하도록 하는 즉석 조미밥 바 제조방법에 관한 것이다.The present invention relates to an instant seasoning rice bar manufacturing method that can be eaten on the fly without a separate cooking process by molding a fully seasoned rice sterilization distribution.

기존의 인스턴트 밥 종류로는 밥만을 도시락 형태로 유통시켜 취식시 덮혀 먹을 수 있도록 하거나, 볶음밥 등과 같이 조리한 후 멸균포장하여 유통시키고 취식시 뜨거운 물을 부어 조리하여 먹을 수 있도록 하는 것이었다.Existing instant rice type was to distribute only the rice in the form of lunch box so that it can be covered when eating, or cooked like fried rice and then sterilely packaged and distributed and pour hot water when eating to cook and eat.

그러나 어떠한 경우라도 덮혀주는 과정이 필요하고 특히 밥을 먹을 때 취식도구가 필요하며, 반찬류 등을 별도로 준비하여야 하는 불편이 따르게 된다.However, in any case, the process of covering is required, especially when eating the eating utensils, side dishes, such as to prepare a separate inconvenience will be accompanied.

본 발명은 완전조미되어 반찬류 없이 그대로 취식이 가능한 조미밥을 제공하되 조미밥을 어묵 또는 아이스크림의 바(bar)형태로 성형한 후 멸균 유통시킴으로써 별도의 취식도구 없이 간단히 취식이 가능하도록 한 것이다.The present invention is to provide a seasoning rice that can be eaten as it is completely seasoned without side dishes, but by forming a seasoning rice in the form of a bar (fish) or ice cream bar sterilized distribution it is possible to simply eat without a separate eating tool.

즉 완전조미되어 어묵형태로 성형된 조미밥은 그대로 취식이 가능하여 별도의 취사도구나 취식도구가 불필요한 것이다.In other words, seasoned rice cooked in the form of fish paste is completely seasoned, so it is possible to eat as it is, no separate cooking tools or eating utensils are necessary.

이러한 본 발명은 밥을 만들어 조리된 반찬류와 혼합하여 조미한 후 일정한 형태로 성형시키고, 성형된 제품을 알긴산나트륨과 전분이 혼합된 용액에 침지시킨 후 ca++용액에 넣어 응고시키며, 알긴산 용액이 응고된 제품을 포장한 후 멸균시킴으로써 이루어지는 것으로, 제품성형은 다양한 형태로 이루어지고 중앙에 손잡이를 꼿아 성형시킬 수 있으며, 알긴산 용액이 응고된 제품은 끓는 기름에 살짝 튀겨줄 수도 있다.The present invention is prepared by mixing the cooked side dishes with seasoned rice, and then molded into a certain form, the product is immersed in a mixture of sodium alginate and starch, and then solidified in a ca ++ solution, the alginic acid solution is It is made by packing the coagulated product and sterilizing it. Product forming can be made in various forms, and the handle can be molded by pressing the handle in the center, and the product coagulated with alginic acid solution may be slightly fried in boiling oil.

본 발명은 밥을 짓는 과정과,The present invention is the process of cooking rice,

김치, 불고기, 김등과 같은 조리된 반찬류를 지어진 밥에 혼합하여 조미시키는 과정과,Seasoning by mixing cooked side dishes such as kimchi, bulgogi, and laver with cooked rice,

조미된 밥을 압을 가하여 일정모양으로 성형시키는 과정과,The process of forming the rice into a certain shape by applying the seasoned rice,

성형된 제품을 알긴산 나트륨과 전분이 혼합된 용액에 침지시킨 후 ca++용액에서 응고시키는 과정과,Immersing the molded product in a mixture of sodium alginate and starch, and then solidifying in a ca ++ solution;

제품을 포장하여 멸균시킨 후 출하시키는 과정으로 이루어진다.The process consists of packaging, sterilizing and shipping the product.

본 발명에서는 지어진 밥에 혼합되어 조리된 반찬류의 종류에 따라 다양한 조미맛 바의 제공이 가능하고, 조미된 밥의 성형은 밥알이 으깨어지지는 않되 서로 붙어있을 정도의 압을 가하여 다양한 형태로 제조하며, 아이스크림과 같이 손잡이를 끼운채로 성형시킬 수도 있다.In the present invention, it is possible to provide a variety of seasoning bar according to the type of side dishes mixed and cooked in the cooked rice, the molding of the seasoned rice is produced in a variety of forms by applying pressure to the rice grains are not crushed together It can also be molded with the handle in place, such as ice cream.

성형된 제품은 알긴산 나트륨에 담가준 후 ca++용액에서 응고시켜 조미밥이 성형된 상태를 유지할 수 있도록 하는 한편 표면을 매끄럽게 처리한다.The molded product is soaked in sodium alginate and solidified in ca ++ solution to keep the seasoned rice smooth while the surface is smoothed.

그리고 포장하여 멸균시킨 후 출하시키게 되며 필요에 따라 살짝 튀겨준 후 포장시키도록 하여 튀김맛을 즐길 수 있도록 한다.Then, the package is sterilized and shipped, and if necessary, fried and then fried so that it can be enjoyed.

이하 본 발명을 실시예에 의거 상세히 살펴본다.Hereinafter, the present invention will be described in detail with reference to Examples.

1. 밥짓는 과정1. Cooking Process

쌀을 세척하여 상온의 물에 6시간정도 침지시켜 쌀을 불려준 후 압력밥솥 등에 넣고 100℃ 이상의 고온으로 5분 이상 증숙시켜 맛있는 밥을 짓는다.Wash the rice, soak it in water at room temperature for 6 hours, soak rice and put it in a pressure cooker and steam it for more than 5 minutes at high temperature over 100 ℃ to make delicious rice.

2. 부재료 조미과정2. Seasoning seasoning process

김치, 불고기, 김등과 같은 반찬류는 취식이 가능한 상태로 조리하여 지어진 밥과 혼합시킴으로써 조미된 밥을 만든다.Side dishes such as kimchi, bulgogi, and kimchi are prepared for eating and mixed with cooked rice to make seasoned rice.

여기서는 상기된 반찬류 이외에 다양한 재료를 혼합하여 여러가지 형태의 조미밥을 만들 수 있으며 그 구체적인 실시예는 다음과 같다.Here, in addition to the above-mentioned side dishes, various types of seasonings may be mixed to make seasoned rice, and specific examples thereof are as follows.

(김치 볶음밥)(Kimchi Fried Rice)

물 35%Water 35% 쌀 35%35% rice 김치 20%Kimchi 20% 돈육 10%10% pork

(주먹밥)(rice balls)

물 42%42% of water 쌀 42%42% of rice 김 2.5%Kim 2.5% 소금 1.5%Salt 1.5% 설탕 3%3% sugar 참깨 1%Sesame 1% 야채믹스 3%Vegetable Mix 3% 비프액기스 1%Beef Extract 1% 가다랭이분말 4%Bonito powder 4%

(불고기밥)(Bulgogi Rice)

물 35%Water 35% 쌀 35%35% rice 불고기 30%Bulgogi 30%

(순대밥)(Sundae rice)

물 30%Water 30% 쌀 30%30% of rice 순대 32%32% of sundae 식용유 2%Cooking oil 2% 양파 2%Onion 2% 양배추 2%Cabbage 2% 소금 1%Salt 1% 비프액기스 1%Beef Extract 1%

3. 성형과정3. Molding process

부재료가 혼합되어 조미가 완료된 밥은 틀에 넣어 다양한 형태로 성형시킬 수 있으며 아이스크림과 같이 손잡이를 끼워서 성형시켜도 된다.The seasoned rice is mixed with subsidiary materials and can be molded into various forms. The rice may be molded by inserting a handle such as ice cream.

여기서 성형은 밥이 으깨어지지는 않으나 서로 붙어서 성형된 모양을 유지할 수 있을 정도의 압을 가하여 성형시킨다.Here, the molding is not crushed rice, but is formed by applying a pressure enough to maintain the shape to be stuck together.

성형된 제품은 어묵 또는 아이스크림과 같이 다양한 형태를 갖출 수 있으며 손잡이도 선택적으로 꼿아주게 할 수 있다.Molded products can take a variety of forms, such as fish cakes or ice cream, and can also be selectively tapped.

4. 고형과정4. Solid process

성형된 제품은 알긴산 나트륨(1-2%)과 전분(4-7%) 및 글루텐(1-2%)등이 물에 혼합된 용액에 침지시킨 후 ca++용액에 넣어 알긴산 나트륨이 응고되게 한다.The molded product is immersed in a solution mixed with sodium alginate (1-2%), starch (4-7%) and gluten (1-2%) and then added to ca ++ solution to solidify sodium alginate. do.

여기서 성형제품을 알긴산 나트륨이 혼합된 용액에 담가주는 이유는 밥과 밥사이의 공극과 성형된 제품 표면에 침투시키기 위함이며 이를 ca++용액에서 응고시키면 밥과 밥 사이의 결합력이 높아져 쉽게 부서지지 않고, 표면이 매끄러워짐과 동시에 부재료가 쉽게 눈에 띄지 않도록 가려주게 된다.The reason why the molded product is soaked in the mixed solution of sodium alginate is to infiltrate the pores between the rice and the surface of the molded product. When the product is solidified in the ca ++ solution, the bonding force between the rice and the rice is easily broken. In addition, the surface is smoothed and at the same time, the subsidiary material is hidden so that it is not easily seen.

이같이 성형되어 알긴산 나트륨으로 응고시킨 제품은 180℃ 정도의 끓는 기름에 10초 정도 튀겨질 수 있는 것으로, 이때는 튀김맛을 좋아하는 소비자의 입맛에 맞추어 줄 수 있다.The product thus molded and solidified with sodium alginate can be fried in boiling oil at about 180 ° C. for about 10 seconds, in which case it can be tailored to the taste of consumers who like fried foods.

그리고 알긴산 나트륨이 혼합된 용액에는 소비자의 식욕을 증진시킬 수 있는 식용색소를 가미하여 줄 수 있다.And sodium alginate solution can be added to the food coloring to enhance the appetite of the consumer.

5. 포장과정5. Packing Process

상기 고형과정을 거친 제품은 진공포장한 후 압력용기 속에서 120℃ 정도로 15분 이상 멸균시켜 출하시키게 된다.After the solid process product is vacuum packed and then sterilized for more than 15 minutes at 120 ℃ in a pressure vessel to be shipped.

이같이 출하된 본 발명은 조미가 완료되어 있기 때문에 별도의 반찬류를 준비하지 않고 그대도 먹을 수 있으며 특히 어묵과 같은 형태 또는 아이스크림 바와 같은 형태이므로 별도의 취식도구가 불필요하다.The present invention shipped as described above is finished without seasoning, so you can eat without preparing a separate side dish, especially since it is in the form of fish cake or in the form of ice cream bar, there is no need for a separate eating utensil.

본 발명의 조미밥 바는 그대로 취식이 가능하고 기호에 따라 데워먹어도 좋다.Seasoned rice bar of the present invention can be eaten as it is, you may warm up according to your preference.

본 발명은 완전 조미된 밥을 성형시켜 멸균 유통시킴으로써 취식이 용이하고, 별도의 반찬과 취사도구가 불필요하여 간단히 빠른시간에 취식이 가능한 것이다.The present invention is easy to eat by molding and sterile distribution of the fully seasoned rice, it is possible to eat easily in a short time because no separate side dishes and cooking utensils.

Claims (3)

밥을 지어 조리된 반찬류와 혼합하여 조미를 완료시키고,Mix the seasoning with cooked side dishes to complete the seasoning, 조미된 밥을 일정한 형태로 성형시키며,The seasoned rice is shaped into a certain shape, 성형된 제품을 알긴산 나트륨이 혼합된 용액에서 침지시킨 후 ca++용액에 넣어 응고시킨 후 제품을 포장 멸균시켜 제조하는 것을 특징으로 하는 즉석 조미밥 바 제조방법.Method for producing an instant seasoning bar, characterized in that the product is immersed in a solution mixed with sodium alginate and then solidified in a ca ++ solution and then packaged and sterilized. 제 1 항에서, 조미된 밥의 성형시 성형제품에 손잡이를 끼워주게 제조하는 것을 특징으로 하는 즉석 조미밥 바 제조방법.The method of claim 1, wherein the seasoning rice manufacturing method characterized in that the handle is fitted to the molded product during the molding of the seasoned rice. 제 1 항에서, 알긴산 나트륨 용액에서 침지되어 ca++용액에서 응고시킨 제품은 끓는 기름에 튀겨주는 것을 특징으로 하는 즉석 조미밥 바 제조방법.The method of claim 1, wherein the product immersed in the sodium alginate solution and coagulated in the ca ++ solution is fried in boiling oil.
KR1019990048005A 1999-11-01 1999-11-01 Instant seasoning rice bar manufacture method KR20010044944A (en)

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Cited By (2)

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KR102141488B1 (en) * 2020-03-05 2020-08-05 윤옥자 Method for producing retort cookied rice and processed food using the same
KR20210011130A (en) * 2019-07-22 2021-02-01 주식회사 얌샘 The method and system for manufacturing stick type gimbap, and stick type gimbap

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KR910006616A (en) * 1989-09-29 1991-04-29 이헌조 Operation control circuit of pump motor
JPH08173067A (en) * 1994-12-26 1996-07-09 Noboru Takeda Formed cooked rice food and its production

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Publication number Priority date Publication date Assignee Title
KR860000371A (en) * 1984-06-01 1986-01-28 해롤드 오브스트러 Granular Nonionic Synthetic Organic Enhancer Composition
KR910006616A (en) * 1989-09-29 1991-04-29 이헌조 Operation control circuit of pump motor
JPH08173067A (en) * 1994-12-26 1996-07-09 Noboru Takeda Formed cooked rice food and its production

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20210011130A (en) * 2019-07-22 2021-02-01 주식회사 얌샘 The method and system for manufacturing stick type gimbap, and stick type gimbap
KR102141488B1 (en) * 2020-03-05 2020-08-05 윤옥자 Method for producing retort cookied rice and processed food using the same

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