KR20030046569A - Rice Snack - Google Patents

Rice Snack Download PDF

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Publication number
KR20030046569A
KR20030046569A KR1020010076426A KR20010076426A KR20030046569A KR 20030046569 A KR20030046569 A KR 20030046569A KR 1020010076426 A KR1020010076426 A KR 1020010076426A KR 20010076426 A KR20010076426 A KR 20010076426A KR 20030046569 A KR20030046569 A KR 20030046569A
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KR
South Korea
Prior art keywords
nurungji
flour
snack
scorched rice
dried
Prior art date
Application number
KR1020010076426A
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Korean (ko)
Inventor
허균
Original Assignee
허균
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 허균 filed Critical 허균
Priority to KR1020010076426A priority Critical patent/KR20030046569A/en
Publication of KR20030046569A publication Critical patent/KR20030046569A/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • A23G3/0006—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
    • A23G3/0014—Processes for conditioning, e.g. tempering, cooking, heating, cooling, boiling down, evaporating, degassing, liquefying mass before use or shaping
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)

Abstract

PURPOSE: A scorched rice snack and its preparation method are provided, to prepare a scorched rice snack which is highly nutritious, has a good taste and is to be eaten conveniently. CONSTITUTION: The scorched rice snack is prepared by pulverizing the completely dried scorched rice; coating the pulverized scorched rice snack with the paste prepared by mixing starch powder, wheat flour, soybean flour, barley flour, fruits, vitamin, cereals, minerals and vegetables; drying the coated scorched rice granule; and popping the dried one. Also the scorched rice snack is prepared by pulverizing the completely dried scorched rice; coating the pulverized scorched rice snack with the paste prepared by mixing starch powder, wheat flour, soybean flour, barley flour, fruits, vitamin, cereals, minerals and vegetables; drying the coated scorched rice granule; popping the dried one with an edible oil; and popping the popped one.

Description

누룽지 스낵 {Rice Snack}Nuungji Snack {Rice Snack}

발명의 분야Field of invention

본 발명은 누룽지 스낵(snack)에 관한 것이다. 보다 구체적으로, 본 발명은 영양가 높은 누룽지를 누구나 간편하게 먹을 수 있도록 가공한 누룽지 스낵에 관한 것이다.The present invention relates to a nurungji snack. More specifically, the present invention relates to a nurungji snack processed so that anyone can easily eat a nutritious nurungji.

발명의 배경Background of the Invention

우리나라의 누룽지는 주로 쌀로 만들어지고 독특한 맛과 향을 갖기 때문에 누구나 즐겨 먹을 수 있는 먹거리라 할 수 있다. 누룽지는 솥에서 금방 만들어진 경우에는 그리 딱딱하지 않기 때문에 먹기에 좋다. 하지만 시간이 경과하면 누룽지는 딱딱해지기 때문에 그 상태로 먹을 수 없게 된다. 따라서 딱딱해진 누룽지를 먹는 경우에는 물을 넣고 다시 끓이거나 또는 완전히 건조시킨 후에 뻥튀기를 하여 먹게 된다.Nurungji in Korea is mainly made of rice and has a unique taste and aroma, so everyone can enjoy it. Nurungji is good to eat because it is not very hard when it is made in a pot. But over time, Nurungji becomes harder, so you can't eat it. Therefore, when you eat hardened nurungji, add water and boil again or dry it completely and then eat it by frying.

본 발명자는 영양가도 높고 맛도 좋은 누룽지를 항상 먹기 좋은 스낵으로 개발하고자 본 발명을 개발하기에 이른 것이다. 누룽지를 항상 먹기 좋은 스낵으로 개발한다면, 서구 사회의 감자튀김과 같이 모든 사람들이 항상 편리하게 먹을 수 있는 간식이 될 수 있을 것이다.The present inventors came to develop the present invention in order to develop a nutritious and good taste of Nurungji as a snack to eat all the time. If you develop nurungji as a snack to eat all the time, it would be a snack for everyone to eat at all times, such as French fries.

본 발명의 목적은 모든 사람들이 항상 편리하게 먹을 수 있는 누룽지 스낵을 제공하기 위한 것이다.An object of the present invention is to provide a nurungji snack that everyone can always eat conveniently.

본 발명의 다른 목적은 누룽지에 전분가루, 밀가루, 보리쌀가루, 과일, 또는 채소류의 반죽을 첨가하여 영양가가 높고 맛이 좋은 누룽지 가공식품을 제공하기 위한 것이다.Another object of the present invention is to provide a nutritious and delicious nutritious processed food by adding starch flour, flour, barley rice flour, fruit or vegetable dough to nurungji.

본 발명의 상기 및 기타의 목적들은 하기 상세히 설명되는 본 발명에 의하여 모두 달성될 수 있다.The above and other objects of the present invention can be achieved by the present invention described in detail below.

발명의 요약Summary of the Invention

본 발명에 따른 누룽지 스낵은 완전히 건조된 누룽지를 잘게 파쇄하고, 상기 파쇄된 누룽지 알갱이를 전분가루, 밀가루, 보리쌀가루, 과일, 비타민, 섬유소, 채소류 등으로 혼합하여 제조한 반죽으로 도포하고, 상기 반죽으로 도포된 누룽지 알갱이를 건조하고, 상기 건조된 내용물을 뻥튀기하여 제조한다. 상기 선조된 내용물을 뻥튀기하기 전에 식용유로 튀긴 다음에 다시 뻥튀기하여 누룽지 스낵을 제조할 수도 있다.Nurungji snack according to the present invention is finely crushed dried Nurungji finely, and apply the dough prepared by mixing the crushed Nurungji granules with starch powder, flour, barley rice flour, fruit, vitamins, fiber, vegetables, etc., the dough It is prepared by drying the Nurungji granules applied, and frying the dried contents. Before frying the ancestors of the contents can be fried with cooking oil and then steamed again to prepare a Nurungji snack.

발명의 구체예에 대한 상세한 설명Detailed Description of the Invention

본 발명은 영양가 높은 누룽지를 누구나 간편하게 먹을 수 있도록 가공한 누룽지 스낵에 관한 것이다. 본 발명의 누룽지 스낵은 영양가가 풍부하고 먹기에도 편리해서 모든 사람들이 언제 어디서나 즐겨 애용할 수 있는 간식이라 할 수 있다.The present invention relates to a nurungji snacks processed so that anyone can easily eat nutritious nutritious. The nurungji snack of the present invention is rich in nutrition and convenient to eat, which can be said to be a snack that everyone can enjoy and enjoy anytime, anywhere.

본 발명에 따른 누룽지 스낵을 제조하기 위하여 우선 완전히 건조된 누룽지를 잘게 파쇄한다. 상기 파쇄된 누룽지 알갱이를 전분가루, 밀가루, 콩가루, 보리쌀가루, 각종 과일, 비타민, 섬유소, 각종 곡물류, 무기물, 미네랄, 각종 채소류 등으로 혼합하여 제조한 반죽으로 도포한다. 상기 도포되는 반죽의 내용물은 상기 열거한 품목에 제한되지 아니하고 필요에 따라 필요한 원료를 첨가할 수 있다. 상기 반죽으로 도포된 누룽지 알갱이를 완전히 건조시킨다. 상기 완전히 건조된 내용물을 뻥튀기하여 본 발명에 따른 누룽지 스낵을 제조한다. 상기 완전히 건조된 내용물을 뻥튀기하기 전에 식용유로 튀긴 다음에 다시 뻥튀기하여 누룽지 스낵을 제조할 수도 있다. 식용유는 통상의 식용유로서, 콩기름, 들기름, 참기름, 옥수수기름, 호도기름 등이 있다.In order to prepare a nurungji snack according to the present invention, firstly pulverized completely dried nurungji. The pulverized nurungji granules are applied to a dough prepared by mixing starch powder, flour, soy flour, barley rice flour, various fruits, vitamins, fiber, various grains, minerals, minerals, various vegetables, and the like. The contents of the dough to be applied is not limited to the items listed above, and may be added with necessary raw materials as necessary. The Nurungji kernels applied with the dough are completely dried. The completely dried contents are steamed to prepare a nurungji snack according to the present invention. Before frying the completely dried contents may be fried with cooking oil and then steamed again to prepare a Nurungji snack. Cooking oil is a common cooking oil, and there are soybean oil, perilla oil, sesame oil, corn oil, lake oil.

본 발명은 모든 사람들이 항상 편리하게 먹을 수 있고, 누룽지에 전분가루, 밀가루, 콩가루, 보리쌀가루, 각종 과일, 비타민, 섬유소, 각종 곡물류, 무기물, 미네랄, 각종 채소류 등으로 만들어진 반죽을 첨가하여 영양가가 높고 맛이 좋은 누룽지 가공식품을 제공하는 발명의 효과를 갖는다.The present invention can be conveniently eaten by all people, nutritional value by adding dough made of starch powder, flour, soy flour, barley rice flour, various fruits, vitamins, fiber, various grains, minerals, minerals, various vegetables, etc. It has the effect of the invention to provide a high and delicious Nurungji processed food.

본 발명의 단순한 변형 내지 변경은 이 분야의 통상의 지식을 가진 자에 의하여 용이하게 실시될 수 있으며 이러한 변형이나 변경은 모두 본 발명의 영역에 포함되는 것으로 볼 수 있다.Simple modifications or changes of the present invention can be easily carried out by those skilled in the art, and all such modifications or changes can be seen to be included in the scope of the present invention.

Claims (2)

완전히 건조된 누룽지를 잘게 파쇄하고, 상기 파쇄된 누룽지 알갱이를 전분가루, 밀가루, 콩가루, 보리쌀가루, 각종 과일, 비타민, 섬유소, 각종 곡물류, 무기물, 미네랄, 각종 채소류 등으로 혼합하여 제조한 반죽으로 도포하여 상기 반죽으로 도포된 누룽지 알갱이를 건조시키고, 상기 건조된 내용물을 뻥튀기하여 제조되는 것을 특징으로 하는 누룽지 스낵.Finely crush the dried Nurungji and apply it to the dough prepared by mixing the crushed Nurungji granules with starch flour, flour, soy flour, barley rice flour, various fruits, vitamins, fiber, various grains, minerals, minerals, and various vegetables. Nurungji snacks, characterized in that by drying the applied Nurungji granules, and by frying the dried contents. 완전히 건조된 누룽지를 잘게 파쇄하고, 상기 파쇄된 누룽지 알갱이를 전분가루, 밀가루, 콩가루, 보리쌀가루, 각종 과일, 비타민, 섬유소, 각종 곡물류, 무기물, 미네랄, 각종 채소류 등으로 혼합하여 제조한 반죽으로 도포하여 상기 반죽으로 도포된 누룽지 알갱이를 건조시키고, 상기 건조된 내용물을 식용유로 튀기고, 다시 뻥튀기하여 제조되는 것을 특징으로 하는 누룽지 스낵.Finely crush the dried Nurungji and apply it to the dough prepared by mixing the crushed Nurungji granules with starch flour, flour, soy flour, barley rice flour, various fruits, vitamins, fiber, various grains, minerals, minerals, and various vegetables. By drying the Nurungji granules applied with the dough, fried the dried contents with cooking oil, and steamed again, Nurungji snacks characterized in that it is prepared.
KR1020010076426A 2001-12-05 2001-12-05 Rice Snack KR20030046569A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20060001961A (en) * 2005-12-20 2006-01-06 임경모 The method for fabricating popped rice
KR100695469B1 (en) * 2004-09-07 2007-03-19 서석출 process, method of cake and bread with scorched rice and it's compounds
KR101908530B1 (en) * 2017-06-30 2018-10-16 한국식품연구원 Manufacturing method of puffed nuts granule snack and puffed nuts granule snack prepared therefrom

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR890003090A (en) * 1987-07-25 1989-04-12 최근선 Electric motor
JPH03290153A (en) * 1990-04-06 1991-12-19 Daikyo:Kk Baked confectionery using puffed unpolished rice grain
KR930007361A (en) * 1991-10-23 1993-05-20 이종록 Manufacturing method of corn fried confectionery
JPH0795857A (en) * 1993-09-29 1995-04-11 House Foods Corp Production of puff snack
KR100202266B1 (en) * 1996-10-09 1999-06-15 이광수 Preparation of cooked browning rice and its apparatus
KR20000001180A (en) * 1998-06-09 2000-01-15 송용석 Production method of instant boiled rice solid
KR20000007858A (en) * 1998-07-08 2000-02-07 이상윤 Manufacturing method of snack
KR100296469B1 (en) * 1998-12-29 2001-08-07 이상윤 How to Make Rice Sweets
KR20020028724A (en) * 2000-10-11 2002-04-17 장덕호 Mixture Cereal flour Manufacture

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR890003090A (en) * 1987-07-25 1989-04-12 최근선 Electric motor
JPH03290153A (en) * 1990-04-06 1991-12-19 Daikyo:Kk Baked confectionery using puffed unpolished rice grain
KR930007361A (en) * 1991-10-23 1993-05-20 이종록 Manufacturing method of corn fried confectionery
JPH0795857A (en) * 1993-09-29 1995-04-11 House Foods Corp Production of puff snack
KR100202266B1 (en) * 1996-10-09 1999-06-15 이광수 Preparation of cooked browning rice and its apparatus
KR20000001180A (en) * 1998-06-09 2000-01-15 송용석 Production method of instant boiled rice solid
KR20000007858A (en) * 1998-07-08 2000-02-07 이상윤 Manufacturing method of snack
KR100296469B1 (en) * 1998-12-29 2001-08-07 이상윤 How to Make Rice Sweets
KR20020028724A (en) * 2000-10-11 2002-04-17 장덕호 Mixture Cereal flour Manufacture

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100695469B1 (en) * 2004-09-07 2007-03-19 서석출 process, method of cake and bread with scorched rice and it's compounds
KR20060001961A (en) * 2005-12-20 2006-01-06 임경모 The method for fabricating popped rice
KR101908530B1 (en) * 2017-06-30 2018-10-16 한국식품연구원 Manufacturing method of puffed nuts granule snack and puffed nuts granule snack prepared therefrom

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