KR20090100780A - Roasted fried rice and method for cooking thereof - Google Patents
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- 238000000034 method Methods 0.000 title claims abstract description 13
- 238000010411 cooking Methods 0.000 title claims description 13
- 240000007594 Oryza sativa Species 0.000 title description 97
- 239000004615 ingredient Substances 0.000 claims abstract description 34
- 241000209094 Oryza Species 0.000 claims abstract 28
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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
- 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
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
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Abstract
Description
본 발명은 구운 볶음밥 및 그 제조방법에 관한 것으로서 더욱 상세하게는 밥을 제외한 볶음밥용 재료를 준비하는 단계, 볶음밥용 재료를 가열하여 익히면서 상기 볶음밥재료의 수분을 탈수시키는 단계, 상기 탈수된 볶음밥용 재료에 밥을 넣고 볶아 볶음밥을 만드는 단계 및 상기 볶음밥을 용기에 담아 오븐에서 굽는 단계를 포함하여 이루어지는 구운 볶음밥의 제조방법 및 그에 의한 구운 볶음밥에 관한 것이다.The present invention relates to a roasted fried rice and a method for manufacturing the same, and more particularly, preparing a fried rice material except for rice, and dehydrating moisture of the fried rice material while heating and cooking the fried rice material, the dehydrated fried rice material The present invention relates to a method for producing a roasted fried rice, comprising the steps of making a fried rice and stir-frying the fried rice in a container, and roasting the fried rice.
쌀은 5∼6세기경까지만 해도 귀족식품으로 인식되었고 차차 쌀의 생산량이 늘어나 곡류의 대표격이 된 것은 조선시대에 들어온 후부터라고 알려져 있다. 생활수준이 향상되면서 쌀 소비량이 늘어나 1970년대까지 계속해서 조금씩 증가하였다. 1977년에 접어들면서 쌀의 생산량이 600만 t을 상회 하여 쌀의 자급자족이 성취되었으므로 쌀의 도입이 필요 없게 되었다. 우리 국민이 섭취한 전체 식품 중에서 쌀에서 얻는 열량은 47%이고 단백질은 30 %임을 볼 때 영양학상 쌀이 차지하는 비중 은 크다고 할 것이다. 그러나 국민소득의 향상과 식생활의 서구화로 인해 점차 쌀의 소비가 줄어들고 있고 패스트푸드나 인스턴트 식품을 애용함에 따라 자라나라 청소년의 영양 불균형을 가져오게 되었다. 또한 쌀을 생산하는 농가의 경제적 부담이 심화되고 있다. 이에 쌀 소비도 촉진하고 현대인의 입맛에 맞는 쌀을 이용한 요리가 요구되고 있다. Rice was recognized as a noble food until the 5th and 6th centuries, and it became known that grains became the representative of grains after the Joseon Dynasty. As the standard of living improved, rice consumption continued to increase gradually until the 1970s. In 1977, rice production exceeded 6 million tons, which led to the self-sufficiency of rice, thus eliminating the need for rice. Considering that the amount of calories obtained from rice is 47% and the protein is 30% of the total food consumed by Korean people, the proportion of rice in nutrition is large. However, due to the improvement of national income and the westernization of eating habits, the consumption of rice is gradually decreasing, and as a result of the use of fast food or convenience food, it brought about nutritional imbalance of adolescents. In addition, the economic burden on rice producing farmers is increasing. Therefore, it is also required to promote the consumption of rice and cooking with rice that suits the taste of modern people.
쌀을 이용한 대표적인 요리로 볶음밥을 들 수 있다. 볶음밥은 닭고기, 돼지고기, 소고기 등의 육류와 양파, 감자, 호박 등의 야채류를 비롯한 다양한 식재료를 잘게 나누어 쌀로 지은 밥과 섞어 조리한 것으로 즐겨 먹는 요리의 하나이다. 그러나 볶음밥은 다양한 재료를 한데 섞어 요리하는 것이므로 조리과정에서 이들 재료에 함유된 수분이 다량 나오게 되어 볶음밥을 조리했을 때 풍미가 떨어지는 문제가 있다. Fried rice is a typical dish using rice. Fried rice is one of the favorite dishes that is cooked by mixing rice, chicken, pork, and beef, and vegetables, such as onions, potatoes, and pumpkin, with finely divided foods. However, because fried rice is to mix a variety of ingredients together to cook a lot of moisture contained in these ingredients during the cooking process has a problem that the flavor falls when cooked fried rice.
본 발명은 쌀의 소비를 증대시키기 위해 쌀을 주재료로 하는 볶음밥에 있어서 재료의 향미가 살아 있고 고소함이 증대된 구운 볶음밥을 제공하는데 그 목적이 있다. An object of the present invention is to provide a roasted fried rice having a flavor of the ingredients in the fried rice, the main ingredient of the rice in order to increase the consumption of the rice is increased and savory.
위 목적을 달성하기 위하여 본 발명에 의하여 본 발명에 의한 구운 볶음밥은 밥을 제외한 볶음밥용 재료를 준비하는 단계, 상기 볶음밥용 재료를 가열하여 익히면서 상기 볶음밥재료의 수분을 탈수시키는 단계, 상기 탈수된 볶음밥용 재료에 밥을 넣고 볶아 볶음밥을 만드는 단계 및 상기 볶음밥을 용기에 담아 오븐에서 굽는 단계를 포함하여 이루어지는 구운 볶음밥의 제조방법을 제공한다. In order to achieve the above object, the roasted fried rice according to the present invention according to the present invention comprises the steps of preparing a material for fried rice except for rice, dehydrating the moisture of the fried rice material while heating and cooking the fried rice material, the dehydrated fried rice It provides a method for producing a roasted fried rice comprising the step of making a fried rice by putting the rice in the ingredients and roasting the fried rice in a container.
또한, 본 발명에 따른 구운 볶음밥은 볶음밥용 재료를 가열하여 익히는 과정에서 2~3분 간격으로 6~10회 저어주는 것을 반복하여 실시하므로 볶음밥용 재료에서 수분 탈수 방법을 제공한다.In addition, the roasted fried rice according to the present invention provides a method for water dehydration in the ingredients for fried rice because it is repeatedly performed to stir 6-10 times at intervals of 2 to 3 minutes in the heating process for cooking the fried rice material.
본 발명에 따른 구운 볶음밥의 제조방법에 의한 구운 볶음밥은 볶음밥용 재료의 수분을 탈수시켜 오븐으로 건조하므로 재료 고유의 풍미를 최대한 살리고 맛과 향이 우수한 볶음밥을 제공할 수 있다.Baked fried rice according to the method of manufacturing a fried fried rice according to the present invention dehydrates the moisture of the ingredients for fried rice and dried in an oven to maximize the inherent flavor of the material and can provide a fried rice with excellent taste and aroma.
또한 본 발명에 따른 구운 볶음밥은 고소한 맛으로 인해 서구적 식습관을 가 진 사람의 입맛에도 잘 맞고 다양한 재료를 사용하므로 영양 불균형이 심한 청소년에게 영양 공급과 함께 쌀의 소비를 촉진하는 이점이 있다. In addition, the roasted fried rice according to the present invention has an advantage of promoting the consumption of rice together with the nutritional supply to adolescents with severe nutritional imbalance because it uses a variety of ingredients well suited to the taste of people with Western eating habits due to the savory taste.
이하, 상기 목적을 달성하기 위한 바람직한 실시예를 첨부된 도면에 의하여 상세히 설명한다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.
본 발명에 따른 구운 볶음밥은 볶음밥용 재료를 달리하여 다양하게 요리할 수 있으며, 볶음밥용 재료로는 닭고기, 소고기, 돼지고기 등의 육류와, 해물, 야채를 다양하게 활용할 수 있다.Baked fried rice according to the present invention can be cooked in a variety of different materials for fried rice, the material for fried rice can use a variety of meat, seafood, vegetables, such as chicken, beef, pork.
실시예Example
볶음밥용 재료로, 양파, 대파, 다진 닭고기, 다진 김치, 감자, 당근, 소세지, 햄, 맛살을 잘게 다져 준비한다. 볶음밥용 재료로 다진 닭고기 대신에 돼지고기 정육, 소고기정육, 햄을 사용할 수도 있다. 볶음밥용 재료에 혼합하여 볶을 밥도 미리 취사하여 준비한다.For fried rice, chop onion, leeks, minced chicken, minced kimchi, potatoes, carrots, sausages, ham, and flavored meat. Instead of minced chicken, you can also use pork meat, beef meat and ham. Mix the ingredients for fried rice and cook the fried rice beforehand.
위 볶음밥용 재료가 준비되면, 후라이팬이나 철판 등의 조리용기에 기름을 두른다. 기름은 볶음밥용 재료가 조리용기에 눌러 붙지 않도록 하기 위한 것이다. When the ingredients for the fried rice are prepared, grease them in a cooking vessel such as a frying pan or iron plate. The oil is to prevent the ingredients for fried rice from sticking to the cooking vessel.
철판에 식용유를 두른 상태에서 미리 준비해둔 볶음밥용 재료를 넣고 볶는다. 이때 양념장을 넣어 볶을 수 있다. 양념장은 간장, 소금, 기름, 설탕, 깨소금, 파, 마늘, 고춧가루 등을 혼합하여 만든 것으로 볶음밥용 재료와 분량에 따 라 첨가되는 양념의 재료와 분량을 조절할 수 있다.Stir-fry the fried rice with the cooking oil on the iron plate. At this time, you can fry the sauce. Seasoning sauce is made by mixing soy sauce, salt, oil, sugar, sesame salt, green onion, garlic, and red pepper powder. You can adjust the ingredients and quantity of seasoning added according to the ingredients and quantity of fried rice.
볶음밥용 재료를 볶을 때 불의 강도는 약하게 하거나 강하게 하지 않는다. 이유는 볶음밥용 재료 속의 수분이나 육즙이 불의 일정한 온도에 의해 서서히 빠져 나와야 하는데 불이 너무 강한 경우에는 불의 강한 열기로 인해 수분이나 육즙이 나오지 않고 바로 익어버리게 되고 재료가 타는 문제가 있다. 한편 불이 약한 경우에는 재료가 지나치게 오랜 시간 불에 노출되게 되므로 미량의 수분이나 육즙이 효율적으로 빠져나오지 못하고 재료가 질겨지고 재료의 영양성분이 지나치게 파괴되는 문제가 있다. 이때 가열하여 익히는 방법으로 지속적으로 볶음밥용 재료를 섞어가며 볶는 것이 아니라, 2~3분 간격으로 6~10차례 정도 저어주고, 다시 쉬었다가 2~3분 후에 6~10차례 저어주는 것을 반복적으로 실시하여 볶음밥용 재료를 익히는 것이 중요하다. 이는 볶음밥용 재료의 수분과 육즙이 충분히 나오게 하는 것으로,볶음밥용 재료에서 빠져나온 수분과 육즙이 증발할 때까지 반복실시한다. 이와 같이 2~3분 간격으로 6~10차례 저어주는 것을 반복하여 익히는 경우에는 볶음밥용 재료에서 수분이 효과적으로 빠져나오게 되는 것 뿐만아니라 볶음밥용 재료의 맛과 향이 풍부해지는 이점이 있다. When you fry the ingredients for fried rice, the strength of the fire is not weak or strong. The reason is that the moisture or juicy in the ingredients for fried rice should be slowly pulled out by the constant temperature of the fire. If the fire is too strong, the fire or the heat will cause the meat or juice to cook immediately without the moisture or juicy. On the other hand, when the fire is weak, the material is exposed to the fire for a long time, so that a small amount of moisture or juicy cannot be efficiently escaped, and the material becomes tough and the nutritional constituents of the material are excessively destroyed. At this time, do not stir-fry the ingredients for fried rice by heating and cooking, but stir about 6-10 times at intervals of 2 to 3 minutes, rest again, and stir 6-10 times after 2-3 minutes. It is important to cook the ingredients for fried rice. This is to bring out the moisture and juicy of the ingredients for fried rice, it is carried out repeatedly until the moisture and gravy evaporated from the ingredients for fried rice. In this way, if the food is repeatedly cooked 6 to 10 times at intervals of 2 to 3 minutes, moisture is effectively drained from the ingredients for the fried rice, as well as the taste and aroma of the ingredients for the fried rice are enriched.
위 과정을 거쳐 볶음밥용 재료에서 수분과 육즙을 충분히 빠져나오게 하여 증발시킨 후에는 불을 일정한 온도로 계속 가열하면서 밥을 섞어준다. 밥을 섞어 볶으면서 육안으로 재료의 수분이 증발되는 정도를 확인한다. 육안으로 수분이 없다고 확인되는 때 다음 단계로 넘어간다.After evaporating enough water and juice from the ingredients for fried rice through the above process, mix the rice while heating the fire to a constant temperature. Mix and stir the rice to visually check the evaporation of the ingredients' moisture. When the naked eye sees no moisture, go to the next step.
즉, 볶음밥용 재료와 밥을 섞어 볶은 뒤 육안으로 수분이 확인되지 않으면 불을 끄고 볶음밥을 용기에 담아 오븐의 직화열을 이용하여 가열한다. 육안으로 수분이 보이지 않아도 볶음밥에는 다량의 수분이 함유되어 있으므로 오븐을 이용하여 볶음밥을 가열 건조하면, 볶음밥에 남은 수분을 다량 증발시키게 되고 따라서 볶음밥은 수분이 제거된 누룽지와 같이 고소함이 배가되며 볶음밥 고유의 풍미가 향상되게 된다.In other words, stir fried rice with ingredients for fried rice, if the moisture is not visible to the naked eye, turn off the fire and put the fried rice in a container and heat it using the direct heat of the oven. Fried rice contains a large amount of water even if you do not see the naked eye, so if you heat and dry the fried rice using an oven, the remaining amount of water in the fried rice will evaporate a lot of water. The flavor of will be improved.
실험예Experimental Example
위 실시예에 의한 구운 볶음밥과 모든 재료와 공정은 동일하게 하되 오븐에 가열 건조시키는 단계를 제외하여 비교예로 만든 볶음밥을 제조하여 이들 볶음밥에 대한 관능검사를 실시하였다. 관능검사는 맛, 향, 기호도로 구분하여 9점 평정법을 사용하여 평가하였다. 연령과 성별을 고려하여 10~40대 성인 남녀를 각각 연령대별로 총 40명 선발하여 시식하게 하고, 항목에 따른 점수를 표기하도록 하였다. 그 결과를 정리하면 다음 표1과 같다.Baked fried rice according to the above embodiment and all the materials and processes were the same but except the step of heating and drying in the oven to prepare a fried rice made in the comparative example was subjected to the sensory test for these fried rice. Sensory tests were assessed using a 9-point rating method by dividing taste, flavor, and preference. In consideration of age and gender, a total of 40 men and women were selected for tasting the ages of 40s and 10s. The results are summarized in the following Table 1.
<표1. 관능검사 결과>Table 1. Sensory Test Results>
(관능검사 수치는 9: 아주 좋음, 0:아주 나쁨) (Sensory level is 9: very good, 0: very bad)
상표 표1의 결과로 볼 때, 본 발명에 따른 구운 볶음밥은 수분이 함유된 볶음밥에 비해 맛과 향이 우수하고 기호도에서도 우수하다는 사실을 확인할 수 있었다. As a result of the trademark Table 1, it was confirmed that the roasted fried rice according to the present invention is excellent in taste and flavor and excellent in taste compared to the fried rice containing water.
본 발명은 구운 볶음밥 및 그 제조방법에 관한 것으로서 더욱 상세하게는 밥을 제외한 볶음밥용 재료를 준비하는 단계, 볶음밥용 재료를 가열하여 익히면서 상기 볶음밥재료의 수분을 탈수시키는 단계, 상기 탈수된 볶음밥용 재료에 밥을 넣고 볶아 볶음밥을 만드는 단계 및 상기 볶음밥을 오븐에서 굽는 단계를 포함하여 이루어지는 구운 볶음밥의 제조방법 및 그에 의한 구운 볶음밥에 관한 것으로 본 발명에 따른 구운 볶음밥은 종래의 수분이 함유된 볶음밥에 비해 향미가 뛰어나 각종 볶음밥용 재료에 의한 영양이 우수한 볶음밥을 통해 영양불균형을 해소하고 쌀의 소비를 촉진할 수 있는 이점이 있다. The present invention relates to a roasted fried rice and a method for manufacturing the same, and more particularly, preparing a fried rice material except for rice, and dehydrating moisture of the fried rice material while heating and cooking the fried rice material, the dehydrated fried rice material The present invention relates to a method for manufacturing roasted fried rice, comprising the steps of making fried rice and roasting the fried rice in an oven, and roasted fried rice according to the present invention, compared to a conventional fried rice containing moisture. It is excellent in flavor and excellent in nutrition by using various types of fried rice, which has the advantage of relieving nutritional imbalance and promoting the consumption of rice.
도 1은 본 발명에 따른 구운 볶음밥의 제조공정을 나타낸 순서도이다.1 is a flow chart illustrating a manufacturing process of roasted fried rice according to the present invention.
Claims (4)
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| GB2477884B (en) * | 2008-11-20 | 2013-08-07 | Edwin G Atwell | Process for preparing low fat and lower fat baked goods and goods obtained therefrom |
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| GB2477884B (en) * | 2008-11-20 | 2013-08-07 | Edwin G Atwell | Process for preparing low fat and lower fat baked goods and goods obtained therefrom |
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