KR20060081925A - Composition and process of manufacturing instant broth of the crust of overcooked rice - Google Patents

Abstract

The present invention relates to an instant fusion cup non-painting Nurungjitang composition and a method for manufacturing the same, more specifically, hot water can be poured quickly and easily meals of rice components made of Korean, Chinese or fusion, so that the age, sex, and foreigners It can be enjoyed by everyone and can be preserved for a long time because it has no moisture.Nurungji can be eaten with chopsticks or can be made like porridge.It can be used as an instant rice food to replace flour instant food. It relates to an instant fusion cup unpainted Nurungjitang composition prepared by packing powder soup and flake soup in polyethylene wrapping paper and a method for manufacturing the same.

Instant Fusion Cup Unpainted Nulongjitang, Composition, Manufacturing Method, Powder Soup, Flavor Soup

Description

Composition and process of manufacturing instant broth of the crust of overcooked rice}

The present invention relates to an instant fusion cup non-painting Nurungjitang composition and a method for manufacturing the same, more specifically, hot water can be poured quickly and easily meals of rice components made of Korean, Chinese or fusion, so that the age, sex, and foreigners It can be enjoyed by everyone and can be preserved for a long time because it has no moisture.Nurungji can be eaten with chopsticks or can be made like porridge.It can be used as an instant rice food to replace flour instant food. It relates to an instant fusion cup unpainted Nurungjitang composition prepared by packing powder soup and flake soup in polyethylene wrapping paper and a method for manufacturing the same.

Nurungji is a food produced as a by-product of cooking in the traditional Korean diet with rice as a staple food. However, unlike the past, due to pressure cooker or electric rice cooker, it is difficult to make nurungji every time at home. In addition, in general, the instant food is eaten most of the ramen, but ramen is a food made of flour and has many problems in food nutrition.

Nulongji, Nulongjitang, and Nulongji Tea, which instantiated Nurungji, have been developed, but rice or barley is cooked and thinly coated on a heating plate by hand to prepare a Nurungji using a gas stove and powder or re-invent it. Most of the products were made and snacks were sprinkled with sugar.

Modern people are often too busy to eat on time. The instant fusion cup Bulgoojang Nurongjitang can be used instead of looking for instant flour meals.It is highly desirable to eat fast and pour hot water by making fusion nurungji with food or nutritionally superior rice or glutinous rice. . In addition, instant fusion cup bull-painted nurungjitang is a cheap and easy to eat expensive food that the ordinary people can not easily eat, cup fire-painted nurungjitang quickly, home-painted non-painted nurungjitang can be easily eaten as a commercial Budojang Nurungjitang. While rice spoils easily, instant fusion cups with no-painting nurungjitang can be preserved for a long time.

The present invention is a busy person can pour hot water to eat rice ingredients quickly, expensive food can not eat cheap and easy to eat and is made of Korean, Chinese or fusion, can be enjoyed by both young and old and foreigners alike It can be preserved for a long time because it can be preserved for a long time.Nurungji can be eaten with chopsticks, can be made like porridge, can be eaten at a convenience store, can be eaten easily at home, can be easily eaten at home, can be supplied to shops, and it is an instant rice substitute that can replace wheat flour. It aims at being able to be used by a formula.

The present invention manufactures rice with one or more rice selected from the group consisting of ordinary rice, glutinous rice, grains, barley, organic pesticide-free rice, black rice, green tea rice and nutritious healthy rice, and then put the rice into a heart-shaped mold Covering the shape of the cover and pressurized at 200 ℃ so that the thickness of Nurungji 5mm to prepare a Korean Nurungji; One or more components selected from the group consisting of beef, pork, chicken, duck, egg and fish are prepared in a liquid form by grinding with a blender, and 10 parts by weight of refined salt is added to 10 parts by weight of the microwave oven (Cober electronics, Inc.). Using a model LBM 1.2A), by blowing hot air at 700W for 3 minutes or drying by spraying a high frequency to produce a Korean rice nurungji powder soup; Grind small pieces of one or more ingredients selected from the group consisting of kimchi, spinach, garlic, leeks, radishes, lettuce, leek, cabbage, freshly, sweet potatoes, potatoes, beans, seaweed, mushrooms, pine nuts, sesame seeds, jujube and fruits After manufacturing in the form by using a microwave oven (Cober electronics, model LBM 1.2A) by blowing hot air at 700W for 3 minutes or drying by spraying a high frequency to produce Korean fried rice flake soup; It is packaged by packing 200 parts by weight of the Korean food Nurungji in a cup container made of non-polluting paper, packing 10 parts by weight of the powdered soup in an aluminum packaging, and packing 10 parts by weight of the flake soup in an aluminum packaging. It relates to a manufacturing method of instant fusion cup fired coating Korean food Nurungjitang consisting of steps.                     

In the preparation of Korean style Nurungjitang of the present invention, during the preparation of powdered soup, sesame oil may be added.

In another aspect, the present invention is prepared by the production of rice with one or more rice selected from the group consisting of ordinary rice, glutinous rice, grains, barley, organic pesticide clean rice, black rice, green tea rice and nutritious healthy rice and then put the rice in a heart-shaped mold Covering with a heart-shaped cover and pressurized at 200 ° C so that the thickness of the nurungji 5mm, to prepare a nurungji, fried the nurungji in olive oil and put in a bag with starch powder to prepare a Chinese nurungji; One or more ingredients selected from the group consisting of shark fin, sea cucumber, abalone, wild boar, ogol, shrimp, shellfish, squid, mussel, turban shell, egg and fish are prepared in a liquid form by grinding with a blender After adding 10 parts by weight of the microwave oven (Cober electronics, model LBM 1.2A) by blowing hot air at 700W for 3 minutes to dry or by firing a high frequency shot to prepare a Chinese Nurungji powder soup; One or more ingredients selected from the group consisting of matsutake, cordyceps, bamboo shoot, garlic, green onion, radish, sweet potato, potato, ginkgo, lettuce, leek, cabbage, fresh, soybean, seaweed and fruit And then using a microwave oven (Cober electronics, model LBM 1.2A) to dry by blowing hot air at 700W for 3 minutes or by firing a high frequency shot to prepare a Chinese Nurungji flake soup; Prepared by packing 200 parts by weight of the Chinese rice nurungji in a cup container made of pollution-free paper, packing 10 parts by weight of the powdered soup in an aluminum polyethylene packaging, and packing 10 parts by weight of the flake soup in an aluminum polyethylene packaging. It relates to a method for producing instant fusion cups non-painting Chinese lunch Nurungjitang consisting of a step.

In another aspect, the present invention is prepared by the production of rice with one or more rice selected from the group consisting of ordinary rice, glutinous rice, grains, barley, organic pesticide clean rice, black rice, green tea rice and nutritious healthy rice and then put the rice in a heart-shaped mold Covering with a heart-shaped cover and pressurized at 200 ℃ so that the thickness of the Nurungji 5mm, and prepare the nurungji, fried the nurungji in olive oil and put it in a bag with starch powder to produce a fusion nurungji; One or more ingredients selected from the group consisting of lobster, king crab, ham, sausage, bacon, cheese, butter, egg and fish are prepared in a liquid form by grinding with a blender and 10 parts by weight of refined salt is added to 10 parts by weight of the microwave oven. (Cober electronics, Inc., model LBM 1.2A) by blowing hot air at 700W for 3 minutes to dry or by spraying high frequency to produce a fusion Nurungji powder soup; One or more ingredients selected from the group consisting of broccoli, spinach, onions, garlic, sweet potatoes, potatoes, lettuce, leek, cabbage, lettuce, beans, mushrooms, and fruits are ground in a blender and prepared in small chunks, followed by a microwave oven (Cober electronics). G, using a model LBM 1.2A) by blowing hot air at 700W for 3 minutes or drying by spraying a high frequency to produce a fusion nurungji flake soup; Packed in an airtight paper cup container containing 200 parts by weight of the Chinese rice nurungji, packed with aluminum powder of 10 parts by weight of the powdered soup, and packed in aluminum polyethylene bag of 10 parts by weight of flake soup It relates to a method for producing an instant fusion cup unpainted fusion nurungjitang consisting of steps.

The instant nurungji in the present invention is packaged in a cup container or bowl container of pollution-free paper, and the powder soup and flakes are separately packed in an aluminum polyethylene wrapping paper. Also, Nurungji for home is packed with aluminum polyethylene in a box-shaped box to prevent breakage, and powdered soup and flakes are packed separately in aluminum polyethylene packaging. In addition, commercial Nurungji is packed in a large package to prevent waste of wrapping paper.

In the present invention, the size of nurungji is preferably manufactured to be small enough to fit in a bite, the thickness is preferably 5mm. The shape of the nurungji in the present invention is preferably a three-dimensional shape of the alphabet, Hangul consonants, Hangul vowels, numbers or various characters, and children's favorite shapes.

Example 1

200g of glutinous rice was washed and cooked. The rice was put in a heart-shaped mold frame and covered with a heart-shaped cover, and then pressurized at 200 ° C. so that the thickness of the nurungji was 5 mm.

Example 2

200 g of beef, 10 g of kimchi, 10 g of spinach, 5 g of garlic, 5 g of green onion, 5 g of radish were ground in a blender to prepare a mixture in liquid form. After washing 200 g of rice, 100 g of water was added to the washed rice, and then the mixture of the liquid form was added and rice was cooked. The rice was put in a heart-shaped mold frame and covered with a heart-shaped cover, and then pressurized at 200 ° C. so that the thickness of the nurungji was 5 mm.

Example 3

Prepare 10g of beef, 10g of pork, 10g of chicken, 10g of duck, 10g of egg, and 10g of fish, prepare it in a liquid form, add 60g of refined salt, and then use a microwave oven (Cober electronics, model LBM 1.2A). Was dried while blowing hot air at 700W for 3 minutes to prepare a powder soup.

Example 4

Kimchi 10g, spinach 10g, garlic 10g, leek 10g, radish 10g, lettuce 10g, leek 10g, cabbage 10g, fresh 10g, sweet potato 10g, potato 10g, soybean 10g, seaweed 10g, mushroom 10g, pine nut 10g, sesame 10g and jujube 10g Was prepared in small lumps and then blended with a microwave oven (Cober electronics, model LBM 1.2A) by blowing hot air at 700W for 3 minutes to prepare a flake soup.

Example 5

In a cup container made of non-polluting paper, 200g of Nurungji prepared in Example 1 was packaged, and 10g of powdered soup prepared in Example 3 was packaged in an aluminum polyethylene wrapping paper, and in Example 4 in an aluminum polyethylene wrapping paper. The prepared flake soup 10g was packaged to prepare an instant fusion cup unpainted Korean food Nurungjitang.

Example 6

200g of glutinous rice was washed and cooked. The rice was put in a heart-shaped mold frame and covered with a heart-shaped cover, and then pressurized at 200 ° C. so that the thickness of the nurungji was 5 mm. The nurungji was fried in olive oil and put in a bag with starch powder.

Example 7

Prepare 10g of shark fin, 10g of sea cucumber, 10g of abalone, 10g of boar, 10g of ogol, 10g of shrimp, 10g of shellfish, 10g of squid, 10g of squid, 10g of mussel and 10g of squirt, grind with a blender, add 100g of refined salt, and then microwave oven (Cober electronics, model LBM 1.2A) by using a hot air blowing for 3 minutes at 700W to prepare a powder soup.

Example 8

10 g of pine mushrooms, 10 g of Cordyceps sinensis, 10 g of bamboo shoots, 10 g of garlic, 10 g of green onion, 10 g of radish, 10 g of sweet potato, 10 g of potato, 10 g of ginkgo, 10 g of lettuce, 10 g of leek, 10 g of fresh cabbage, 10 g of fresh cabbage, 10 g of beans and 10 g of seaweed After preparing in a lump form, using a microwave oven (Cober electronics, model LBM 1.2A) by blowing hot air at 700W for 3 minutes to prepare a flake soup.

Example 9

In a cup container made of non-polluting paper, 200 g of Nurungji prepared in Example 6 was packaged, and 10 g of powdered soup prepared in Example 7 was packed in an aluminum polyethylene wrapping paper, and in Example 8 in an aluminum polyethylene wrapping paper. 10g of prepared flake soup was packaged to prepare an instant fusion cup non-painted Chinese nurungjitang.

Example 10

10 g of lobster, 10 g of king crab, 10 g of ham, 10 g of sausage, 10 g of bacon, 10 g of cheese, 10 g of butter, and 10 g of eggs, prepared in a liquid form, added to 100 g of refined salt, and then microwave oven (Cober electronics, model LBM 1.2 Drying while blowing hot air at 700W for 3 minutes using A) to prepare a powder soup.

Example 11

10 g broccoli, 10 g spinach, 10 g onion, 10 g garlic, 10 g sweet potato, 10 g potato, 10 g lettuce, 10 g leek, 10 g cabbage, 10 g lettuce, 10 g beans and 10 g mushrooms electronics, model LBM 1.2A) was used to blow hot air at 700W for 3 minutes and dried to prepare a flake soup.

Example 12

In a cup container made of non-polluting paper, 200 g of Nurungji prepared in Example 6 was packaged, and 10 g of powdered soup prepared in Example 10 was packed in an aluminum polyethylene wrapping paper, and in Example 11 in an aluminum polyethylene wrapping paper. 10g of prepared flake soup was packaged to prepare an instant fusion cup unpainted fusion nurungjitang.

Experimental Example 1

Nurungjitang prepared using Nurukman made in Example 1, Nurungjitang made using Nurungman made in Example 2, instant fusion cup unpainted Korean food Nurungjitang prepared in Example 5, instant prepared in Example 9 The flavors of Nurungjitang were measured with respect to the fusion cup unpainted Chinese nurungjitang and the instant fusion cup unpainted fusion nurungjitang prepared in Example 12.

The flavor of Nurungji-tang was sampled by 20 well-trained professional sensory testers and evaluated in 5 stages. The judgment criteria are as follows.

Good: 4.6 to 5.0 points, slightly good: 3.6 to 4.5 points, moderate: 2.6 to 3.5 points, slightly poor: 1.6 to 2.5 points, poor: 1.0 to 1.5 points

Flavor of Nurungjitang Remarks Example 1 Bad Example 2 Slightly defective Example 5 Good Regardless of age, gender, Koreans and foreigners have received good reviews. In particular, middle-aged people were rated extremely good Example 9 Good Regardless of age, gender, Koreans and foreigners Example 12 Good Regardless of age, gender, Koreans and foreigners have received good reviews. Especially appreciated by children.

The present invention is a busy person can pour only hot water to eat rice ingredients quickly, expensive food can not eat cheap and easy to eat, is made of Korean, Chinese or fusion, can be enjoyed by both young and old and foreigners alike It can be preserved for a long time without any moisture.Nurungji can be eaten with chopsticks or eaten like porridge.It can be eaten quickly at convenience stores. It is very useful for the food industry because it can be used as an instant rice food to replace food.

Claims (3)

Rice is made from one or more rice selected from the group consisting of ordinary rice, glutinous rice, grains, barley, organic pesticide-clean rice, black rice, green tea rice, and nutritious rice, and then the rice is placed in a heart-shaped mold to cover the heart-shaped cover. Covering with and pressurized at 200 ℃ so that the nurungji thickness 5mm to prepare a Korean nurungji; One or more components selected from the group consisting of beef, pork, chicken, duck, egg and fish are prepared in a liquid form by grinding with a blender, and 10 parts by weight of refined salt is added to 10 parts by weight of the microwave oven (Cober electronics, Inc.). Using a model LBM 1.2A), by blowing hot air at 700W for 3 minutes to prepare a Korean food Nurungji powder soup; Grind small pieces of one or more ingredients selected from the group consisting of kimchi, spinach, garlic, leeks, radishes, lettuce, leek, cabbage, freshly, sweet potatoes, potatoes, beans, seaweed, mushrooms, pine nuts, sesame seeds, jujube and fruits Manufacturing in the form and drying using a microwave oven (Cober electronics, model LBM 1.2A) to prepare a Korean Nurungji fried soup; It is packaged by packing 200 parts by weight of the Korean food Nurungji in a cup container made of non-polluting paper, packing 10 parts by weight of the powdered soup in an aluminum packaging, and packing 10 parts by weight of the flake soup in an aluminum packaging. Method for producing an instant fusion cup unpainted Korean food Nurungjitang, characterized in that consisting of steps. Rice is made from one or more rice selected from the group consisting of ordinary rice, glutinous rice, grains, barley, organic pesticide-clean rice, black rice, green tea rice, and nutritious rice, and then the rice is placed in a heart-shaped mold to cover the heart-shaped cover. Preparing a nurungji by pressurizing at 200 ° C. so as to have a thickness of nurungji at 5 mm, and fried the nurungji in olive oil, and then filling it in a bag with starch powder to prepare a Chinese nurungji; One or more ingredients selected from the group consisting of shark fin, sea cucumber, abalone, wild boar, ogol, shrimp, shellfish, squid, mussel, turban shell, egg and fish are prepared in a liquid form by grinding with a blender Adding 10 parts by weight and drying the product using a microwave oven (Cober electronics, model LBM 1.2A) to prepare a Chinese nurungji powder soup; One or more ingredients selected from the group consisting of matsutake, cordyceps, bamboo shoot, garlic, green onion, radish, sweet potato, potato, ginkgo, lettuce, leek, cabbage, fresh, soybean, seaweed and fruit After drying using a microwave oven (Cober electronics, model LBM 1.2A) to prepare a Chinese Nurungji fried soup; Packed in an airtight paper cup container containing 200 parts by weight of the Chinese rice nurungji, packed with aluminum powder of 10 parts by weight of the powdered soup, and packed in aluminum polyethylene bag of 10 parts by weight of flake soup Method for producing an instant fusion cup unpainted Chinese Nurungjitang, characterized in that it consists of steps. Rice is made from one or more rice selected from the group consisting of ordinary rice, glutinous rice, grains, barley, organic pesticide clean rice, black rice, green tea rice, and nutritious strong rice, and then the rice is placed in a heart-shaped mold to cover the heart-shaped cover. Preparing a nurungji by pressurizing at 200 ° C. so as to have a thickness of nurungji at 5 mm, and fried the nurungji in olive oil, and then putting it in a bag with starch powder to prepare a fusion nurungji; One or more ingredients selected from the group consisting of lobster, king crab, ham, sausage, bacon, cheese, butter, egg and fish are prepared in a liquid form by grinding with a blender and 10 parts by weight of refined salt is added to 10 parts by weight of the microwave oven. (Cober electronics, Inc., model LBM 1.2A) to dry to prepare a fusion nurungji powder soup; One or more ingredients selected from the group consisting of broccoli, spinach, onions, garlic, sweet potatoes, potatoes, lettuce, leek, cabbage, lettuce, beans, mushrooms, and fruits are ground in a blender and prepared in small chunks, followed by a microwave oven (Cober electronics). G, drying using model LBM 1.2A) to prepare a fusion nurungji flake soup; Packed in an airtight paper cup container containing 200 parts by weight of the Chinese rice nurungji, packed with aluminum powder of 10 parts by weight of the powdered soup, and packed in aluminum polyethylene bag of 10 parts by weight of flake soup Method for producing an instant fusion cup unpainted fusion nurungjitang, characterized in that the step consisting of.