KR20080090073A - Fried rice cake and menufacturing method thereof - Google Patents

Abstract

A method of producing fried rice cake is provided to obtain fried rice cake with characteristic taste, flavor and nutrients and useful as meal substitutes and nutritious between-meal snacks for children or students during the growth period. Fried rice cake(1) comprises: rice cake(10); a first batter(20) coated on the surface of rice cake; a seasoning layer(30) formed on the surface of the first frying batter; and a second batter coated on the surface of the seasoning layer. The rice cake contains a filling material selected from the group consisting of cheese, chestnuts, red beans, soybean flour, sausage, ham, pizza topping, meat, pumpkins and radishes inside the rice cake. The seasoning layer contains one or more selected from sugar liquid, spices, sugar, cream and various sauces. Another seasoning layer can be formed on the surface of the second batter, containing one or more selected from sugar liquid, spices, sugar, cream and various sauces.

Description

Fried rice cake and its manufacturing method {FRIED RICE CAKE AND MENUFACTURING METHOD THEREOF}

1 is a cross-sectional view of a rice cake fried according to a first embodiment of the present invention.

2 is a cross-sectional structure diagram of rice cakes according to a second embodiment of the present invention.

3 is a cross-sectional structure diagram of rice cakes according to a third embodiment of the present invention.

Figure 4 is a manufacturing process of the rice cake fried according to the present invention.

Explanation of symbols on the main parts of the drawings

1a, 1b, 1c: rice cakes according to the present invention

10: rice cake

11: material

20: the first fried food

30: seasoning layer

40: the second fried food

The present invention relates to a rice cake fried and a method of manufacturing the same, and more particularly, by applying a frying dough on the surface of the rice cake and fried to provide a rice cake with a unique taste, flavor and nutrients can maximize its own marketability. In addition, the present invention relates to a rice cake and a method of manufacturing the same, which promotes health by inducing even nourishment when used as a meal substitute and snack for young and old children, especially children in growing age.

 Tteok is one of the traditional foods that have been enjoyed by men and women of all ages in Korea for a long time.

In general, rice cake is a general term for food made by making rice soaked in water, milled with salt, steamed in steam or cooked as it is, and then cooked as it is. , Songpyeon, Injeolmi, adzuki bean cake, slice, dumpling, etc.

However, with the recent rapid progress of industrialization, lifestyles and eating habits have become westernized, and the consumption of rice cakes is decreasing as food and snacks are diversified, and the development of rice cakes as health-oriented, especially functional foods is still insignificant.

Recently, various attempts have been made to improve the palatability and add functionality by adding various vegetables, ginseng, black rice, seaweed, kelp, chitosan, oligosaccharides, etc. to rice cakes, but the manufacturing process is cumbersome, and after time passes, Not only the taste and flavor of the fade, but also nutrients are broken down, even if ingested there was a problem that can not provide even nutrition.

Therefore, an object of the present invention is to provide a rice cake fried and its manufacturing method to maximize its own marketability by providing a rice cake with a unique taste, flavor, nutrients.

Another object of the present invention is to provide a fried rice cake and a method for producing the same, which promotes health by inducing even nutrients when used as a meal substitute and snack for young and old children, especially grown children.

The above object of the present invention is achieved by providing rice cakes and rice cakes comprising a first batter covered on the surface of the rice cake.

According to a preferred feature of the present invention, the inside of the rice cake includes one or more ingredients selected from the group consisting of cheese, chestnut, red beans, soybean meat, sausage, ham, pizza topping, meat, pumpkin and radish.

According to a further preferred feature of the present invention, the first frying cloth further comprises a seasoning layer selected from the group consisting of sugar solution, spices, sugar, cream, and various sauces.

According to a more preferred feature of the invention, the second fried food coat further includes a coating on the surface of the first fried clothes.

According to a further preferred feature of the present invention, the second frying cloth further comprises a seasoning layer selected from the group consisting of sugar, spices, sugar, cream, and various sauces.

An object of the present invention described above, the first dough coating step of applying the first frying dough on the surface of the rice cake, and the first frying step of forming a first frying cloth by frying the rice cake coated with the first frying dough in oil It is achieved by providing a method of manufacturing a rice cake fried.

According to a preferred feature of the present invention, the first frying cloth further comprises a seasoning layer coating step of applying a seasoning layer selected from the group consisting of sugar solution, spices, sugar, cream, and various sauces.

According to a more preferred feature of the invention, the second dough coating step of applying a second dough for frying dough on the surface of the first batter, and the second batter coated with the frying batter fried in oil to form a second batter It further comprises a second frying step.

According to a more preferred feature of the present invention, the second frying cloth further comprises a seasoning layer coating step of applying a seasoning layer selected from the group consisting of sugar solution, spices, sugar, cream, and various sauces.

According to a more preferred feature of the present invention, the freeze-drying step for finally lyophilizing the rice cake further comprises.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings, which are intended to describe in detail enough to be able to easily carry out a self invention having ordinary skill in the art, This does not mean that the technical spirit and scope of the present invention is limited.

1 shows a cross-sectional structural view of a rice cake 1 according to a first embodiment of the present invention, and FIG. 2 shows a cross-sectional structure diagram of a rice cake 1 'according to a second embodiment of the present invention. 3 shows a cross-sectional structural view of a rice cake 1 "according to a third embodiment of the present invention.

The rice cake fried (1, 1 ', 1 ") according to the present invention by applying the fried dough (20, 40) to the surface of the rice cake 10 and fried to provide a rice cake having a unique taste, flavor, nutrients Not only to maximize its own merchandise, but also to promote good health by inducing evenly nourishment when used as a meal substitute and snack for young and old children, especially children of growing age, as shown in FIGS. As described above, the rice cake 10 and the first batter 20 coated on the surface of the rice cake 10 are included.

Here, the rice cake 10 includes all kinds of rice cakes commonly referred to as rice cake, such as sputum rice cake, songpyeon, slice, shiru-teok, white rice cake, injeolmi, red bean rice cake, dumpling, and so on. It is preferable to use in taste, flavor and commerciality, and it is particularly easy to fry.

Although the rice cake 10 is shown in a circular shape, it may be formed in various shapes such as triangles and squares.

The inside of the rice cake 10 may be provided with a soy material (11), the soy material (11) serves to increase the taste and nutrition of the cake (10), cheese, chestnut, red beans, soybean paste, sausage , At least one selected from the group consisting of ham, pizza toppings, meat, pumpkin and radish.

The inner material 10 may be formed in various shapes such as a circle, a triangle, a square, and the like, as shown in FIGS. 2 and 3, the rice cake 10 is located in the center of the rice cake 10 or is not shown. It may be arranged scattered in the interior of the whole, or may be formed by rolling together with the rice cake (10).

The first frying cloth 20 is coated on the surface of the rice cake 10. The first frying cloth 20 is formed by applying the first frying dough on the surface of the rice cake 10 and frying in oil. 1 The dough for frying is preferably applied evenly to the surface of the rice cake 10 in a thickness of 1 to 20 mm, and in particular, to apply a thickness of 10 mm is most suitable for a crispy taste.

The first frying dough may be prepared, for example, by mixing an integer of 55.65% by weight, 27.32% by weight of gravity, 6.83% by weight of frozen eggs, 5.74% by weight of batter mix and 5.46% by weight of modified starch.

The first frying dough forming the first frying cloth 20 is preferably prepared by adding whole water in which refined salt and the like are dissolved to powder raw materials such as wheat flour and starch.

Breadcrumbs may be further applied to the surface of the first frying layer 20 to improve the taste of the final product.

In addition, in the case of the rice cakes 1 and 1 'according to the present invention, the seasoning layer 30 may be applied to the surface of the first frying cloth 20, and the seasoning layer 30 may be the rice cakes according to the present invention. 1, 1 '), for improving the taste and aroma, preferably at least one selected from the group consisting of sugar solution, spices, sugar, cream, and various sauces.

In the case of the deep-fried rice cake 1 "according to the present invention, the second frying cloth 40 may be further coated on the surface of the first frying cloth 20. The second frying cloth 40 may feel more crispy. In order to make it possible, the second frying dough forming the second frying cloth 40, like the first frying cloth 20, is preferably evenly applied to the surface of the rice cake 10 to a thickness of 1 to 20 mm, in particular 10 It is most suitable to apply the thickness to a crispy taste, and it is preferable that it is prepared by adding and mixing purified water, such as wheat flour and starch, with purified water dissolved therein.

The second frying dough may use the first frying dough as it is, but in order to give taste, color, flavor, etc., for example, 50.70% by weight, 25.34% by weight of gravity, 6.35% by weight of frozen egg white, 5.31% by weight of batter mix It can be prepared by mixing 7.61 wt% modified starch, 1.52 wt% gluten, hot spicy shima rinde (1.90 wt% and pepperonising 1.27 wt%).

In the case of the rice cake fried 1 "according to the present invention, the seasoning layer 30 may be applied to the surface of the second frying cloth 40, and the seasoning layer 30 is the rice cake fried 1" according to the present invention. In order to improve the taste and aroma of the, it is preferable that at least one selected from the group consisting of sugar liquid, spices, sugar, cream, and various sauces.

4 shows a manufacturing process diagram of the rice cakes 1, 1 ', 1 "according to the present invention.

In the case of the rice cake fried 11, 1 ', 1 "according to the present invention, the first dough applying step of applying the first fried dough on the surface of the rice cake 10, and the rice cake coated with the first fried dough And a first frying step of forming a first frying cloth 20 to be fried.

Here, the first dough coating step is to apply the first frying dough on the surface of the rice cake 10, it is preferable to be evenly applied to the surface of the rice cake 10 to a thickness of 1 to 20 mm, in particular to a thickness of 10 mm It is most desirable to have a crispy taste.

When the first dough coating step is completed, a first frying step is performed. The first frying step is a step of frying rice cake coated with the first frying dough in oil to form a first frying cloth 20, in particular from 100 to Deep frying for 30 seconds to 90 seconds at an oil temperature of 200 ° C., in particular 150 to 170 ° C., is most preferred for the texture of the final product. If the oil temperature is too low or the time is too short, there is a problem of less frying due to less frying. If the oil temperature is too high or the time is too long, the frying is too much to make the shell hard or textured. There is a problem.

The first frying dough may be prepared by mixing, for example, 54.65 wt% purified water, 27.32 wt% gravity powder, 6.83 wt% frozen egg white, 5.74 wt% batter mix, and 5.46 wt% modified starch.

The modified starch is formed by mixing 44.72 wt% gluten, 44.72 wt% per white sugar, 8.66 wt% sodium L-glutamate, 0.04 wt% 5'-ribonucleotide sodium, and 1.86 wt% pentaphosphate.

It is preferable to maintain the outside temperature of the rice cake fried (1, 1 ', 1 ") immediately after the first frying step is 80 ℃, the inside of about 85 ℃, the moisture content of the first fried clothes 20 is 14 to 15 It is preferable that it is%.

 In some embodiments, the method may further include a seasoning layer coating step of applying the seasoning layer 30 to the surface of the first frying cloth 10 after the first frying step. In this case, the seasoning layer 30 is rice cake. It is preferable to select at least one from the group consisting of sugar liquid, spice, sugar, cream, and various sauces to impart a unique taste to the tempura.

According to an embodiment, after the first frying step described above, a second dough spreading step of applying a second frying dough to the surface of the first frying cloth 20 and a rice cake coated with the second frying dough are fried in oil. The second frying step of forming the second frying cloth 40 may be performed.

The second dough coating step and the second frying step are preferably performed similarly to the first dough applying step and the first frying step described above, where the second frying dough can be used as it is, but the first frying dough is delicious. In order to impart color, flavor, etc., for example, an integer of 50.70% by weight, 25.34% by weight of gravity, 6.35% by weight of frozen egg white, 5.31% by weight of modified starch, 7.61% by weight of modified starch, 1.52% by weight of gluten, hot spice siminade 1.90 It can be prepared by mixing a weight percent and 1.27 weight percent pepperonising.

Here, hot spicy shima rinde is 67.17% by weight of refined salt, 9.045% by weight of natural spices, 8.97% by weight of sodium L-glutamate, 8.53% by weight of maldextrin, 6.235% by weight of sodium polyphosphate, 0.03% by weight of oleoresin capsicum, paprika extract It is formed by mixing 0.0019% by weight of pigment, pepperonising is 45% by weight of corn powder, 23% by weight of natural spices, 17.8% by weight of hydrous glucose, 8.9% by weight of L-glutamate, 4.15% by weight of paprika extract, oleo 1% by weight of resin capcicom is formed by mixing.

After the above-mentioned second frying step, the seasoning layer coating step of applying the seasoning layer 30 to the surface of the second frying cloth 40 may be further included. In this case, the seasoning layer 30 may be a rice cake frying (1 ″). It is preferable to select at least one from the group consisting of sugar liquid, spice, sugar, cream, and various sauces to impart a unique taste and aroma to the sauce.

In addition, according to the embodiment may further include a freeze-drying step of finally lyophilizing the rice cakes (1, 1 ', 1 ") prepared according to the above-described manufacturing method, the freeze-drying step After the long-term storage of the fried rice cakes (1, 1 ', 1 ") prepared in accordance with the simple to be ingested by various heating cooking, using a conventional rapid freezer at a temperature of-40 ℃ It is desirable to rapidly freeze at a rate of 30 Hz.

As described above, according to the present invention, the fried rice cake and the manufacturing method thereof can maximize the marketability of the rice cake by applying the fried dough on the surface of the rice cake and providing the fried rice cake with a unique taste, flavor and nutrients. There is an advantage.

In addition, the fried rice cake according to the present invention has an excellent effect of promoting health by inducing evenly nourishment when used as a meal substitute and snack for young and old children, especially grown children or students.

In addition, there is a side effect of increasing the consumption of rice to increase the income of growers and at the same time contribute to human health.

Claims (10)

Rice cake; And Rice cake fried including a; 1st fry clothes coated on the surface of the rice cake. The method of claim 1, The inside of the rice cake fried rice cake, characterized in that one or more ingredients selected from the group consisting of cheese, chestnut, red beans, soybean meat, sausage, ham, pizza topping, meat, pumpkin and radish. The method according to claim 1 or 2, It is applied to the surface of the first batter, and further comprises a seasoning layer selected from the group consisting of sugar solution, spices, sugar, cream, and various sauces. The method according to claim 1 or 2, The second frying cloth coated on the surface of the first frying cloth; further comprising a. The method of claim 4, wherein Rice cake fried on the surface of the second batter and further comprises a seasoning layer selected from the group consisting of sugar, spices, sugar, cream, and various sauces. A first dough applying step of applying a first frying dough on the surface of rice cake; And a first frying step of forming the first frying cloth by frying rice cake coated with the first frying dough in oil. The method of claim 6, And a seasoning layer coating step of applying a seasoning layer selected from the group consisting of sugar solution, spices, sugar, cream, and various sauces to the surface of the first batter. The method of claim 6, A second dough applying step of coating a second frying dough on a surface of the first frying cloth; And a second frying step of forming a second frying cloth by frying rice cakes coated with the second frying dough in oil. 2. The method of claim 8, And a seasoning layer coating step of applying a seasoning layer selected from the group consisting of sugar solution, spices, sugar, cream, and various sauces to the surface of the second batter. The method of claim 6, wherein The method of manufacturing a rice cake fried, characterized in that it further comprises a freeze-drying step of finally lyophilizing the rice cake fried.

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