KR20110007216U - Rice Hamburger - Google Patents

Rice Hamburger Download PDF

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Publication number
KR20110007216U
KR20110007216U KR2020100000343U KR20100000343U KR20110007216U KR 20110007216 U KR20110007216 U KR 20110007216U KR 2020100000343 U KR2020100000343 U KR 2020100000343U KR 20100000343 U KR20100000343 U KR 20100000343U KR 20110007216 U KR20110007216 U KR 20110007216U
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South Korea
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grams
powder
sauce
rice
hamburger
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KR2020100000343U
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Korean (ko)
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김진열
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김진열
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Priority to KR2020100000343U priority Critical patent/KR20110007216U/en
Publication of KR20110007216U publication Critical patent/KR20110007216U/en

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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A21D2/06—Reducing agents
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/34—Animal material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof

Abstract

찹쌀가루, 맵쌀가루, 보리쌀가루 중량부에 대하여 첨가물로서 쑥분말, 녹차, 인삼, 완두콩, 옥수수 및 구기자 등 15종 중에서 선택된 2종을 믹싱볼에 넣고 저속 2∼4분, 중속 6∼10분 믹싱하여 발전단계 중기에서 완료 후 발효실＜45℃＞에서 4시간 발효시킨 후 둥글리기 하여 반죽 표면이 매끄럽게 한 후 반죽의 두께가 균일하도록 밀대로 밀어 펴서 원형, 타원형, 또는 사각형의 복수로 만드는 쌀 햄버거 파이껍질의 제조방법.Add 2 kinds selected from 15 kinds such as mugwort powder, green tea, ginseng, peas, corn, and wolfberry into the mixing bowl as additives for the weight part of glutinous rice flour, spicy rice flour and barley rice powder After completion in the middle of the development stage, fermented in fermentation chamber at <45 ℃> for 4 hours, and then rounded to smooth the surface of the dough, and then push it out with a stick to make the dough uniform and round, oval or square. Manufacturing method.

Description

쌀 햄버거{Rice Hamburger}Rice Hamburger

본 고안은 밀가루 대신 찹쌀가루, 맵쌀가루, 보리쌀가루와 한방재료를 원료로 하는 쌀 햄버거빵의 제조방법과 일반 햄버거빵에서 느낄 수 없는 향과 미감에 관하였다.The present invention was concerned with the manufacturing method of rice burger buns using glutinous rice flour, spicy rice flour, barley rice flour and herbal ingredients instead of flour, and the aroma and taste which can not be felt in general hamburger bread.

본 고안은 반죽의 내구성을 증가시키기 위해 효소인, 프로티아제, 베이킹파우더, 이스트를 사용하여 단백질과 그 분해산물이 더 간단한 화합물로 만들기 위해 단백질 분해 효소를 사용하였다The present invention uses proteolytic enzymes to make proteins and their breakdown products into simpler compounds using the enzymes proteases, baking powders and yeasts to increase the durability of the dough.

본 고안은 밀가루 대신 우리 쌀가루를 사용하여 현대인의 입맛에 꼭맛는 최고의 쌀 햄버거빵을 제조하는 것이다The present invention uses our rice flour instead of flour to produce the best rice hamburger buns

..

0. 본 고안의 실시를 위해서는 원료준비, 배합, 제조, 발효, 성형팬닝, 굽기, 공정이 필요하여 이를 상세하게 설명하다0. In order to carry out the present invention, raw material preparation, blending, manufacturing, fermentation, molding panning, baking, and processes are necessary and explained in detail.

1. 원료의 준비1. Preparation of raw materials

본 고안에 사용되는 주재료는 우리 쌀이다 우리 쌀을 분쇄기에서 가루로 분쇄하다The main ingredient used in this invention is our rice. Our rice is ground in a grinder.

2. 배합2. Formulation

본 고안의 주재료인 우리 쌀가루와 부재료인 현대인의 성인병 예방 약재인 한방에서 피로회복을 풀어주는 한약재을 사용한 것이다.The main ingredients of the present invention, our rice powder and modern medicine, which is an absent ingredient, uses herbal medicines to relieve fatigue.

3. 발효3. Fermentation

본 고안은 완성된 배합물을 발효실에 넣고 약 45℃에서 습도 75％를 유지하며, 4시간 동안 발효하면 화합물로 만들어져 쌀 햄버거의 식감을 증가한 것이다The present invention puts the finished formulation into the fermentation chamber to maintain a humidity of about 75% at about 45 ℃, fermentation for 4 hours is made of a compound to increase the texture of rice hamburger

4. 성형4. Molding

본 고안은 분할 도중에 발효가 진행되어 반죽의 표피가 건조되지 않도록 광목으로 덮어면서 분할하며 가급적 짧은 시간내에 분할, 둥글리기를 한다.The present invention divides the fermentation proceeds during the splitting, covering with a hardwood so that the epidermis of the dough does not dry out, splitting and rounding in the shortest time possible.

5. 굽기5. Burning

본 고안은 성형된 반죽물은 160℃∼190℃에서 10∼20분 경과한 후 굽기를 하면 새로운 향과 미감을 주는 쌀 햄버거빵이 완성된다.In the present invention, the molded dough is baked after 10 to 20 minutes at 160 ° C to 190 ° C, and a rice hamburger bread is finished which gives a new aroma and aesthetic.

Claims (7)

찹쌀가루 80그람, 맵쌀가루 50그람, 보리쌀가루 10그람, 설탕 5∼10그람, 소금 3∼6그람, 포도씨유 10∼20그람, 물＜35℃∼40℃＞ 70∼110그람, ＜효소제＞ 프로티아제 0.2∼0.5그람, 베이킹파우더 2∼3그람, 이스트 2∼4그람 상기 전재료를 믹싱볼에 넣고 저속 2∼4분, 중속 6∼10분 믹싱하여 발전단계 중기에서 완료 후 볼에서 반죽을 꺼내어 발효실＜45℃＞에서 4시간 발효시킨 후 둥글리기 하여 반죽 표면이 매끄럽게 한 후 반죽의 두께가 균일하도록 밀대로 밀어 펴서 원형, 타원형, 또는 사각형의 복수로 만드는 쌀 햄버거 파이껍질의 제조방법.80 grams of glutinous rice flour, 50 grams of spicy rice powder, 10 grams of barley rice powder, 5 to 10 grams of sugar, 3 to 6 grams of sugar, 10 to 20 grams of grapeseed oil, 70 to 110 grams of water <35 to 40 grams>, <enzyme agent> 0.2 to 0.5 grams of protease, 2 to 3 grams of baking powder, 2 to 4 grams of yeast. Put all the ingredients in a mixing bowl and mix at low speed for 2 to 4 minutes and medium speed for 6 to 10 minutes. A method for producing a hamburger pie shell made of a plurality of round, oval, or square shapes by taking out and fermenting in a fermentation chamber at <45 ° C> for 4 hours and then rounding to smooth the surface of the dough and then pushing it out with a pushpin so that the thickness of the dough is uniform. 제1항에 있어서 육류는 소고기, 돼지고기, 닭고기, 오골게, 오리고기 중에서 선택된 1종 이상의 고기구이 50∼80그람을 혼합하여 균일하게 다져 ＜양념＞, 다진 배 ½개, 다진 사과 ½개, 다진 양파 10∼20그람, 다진 마늘 2∼4쪽, 소주 1큰술, 후추 약간, 콜라 2큰술,를 넣고, 이틀간 숙성시키는 쌀 햄버거 떡갈비를 만드는 제조방법.According to claim 1, the meat is uniformly chopped by mixing 50 to 80 grams of one or more selected yakiniku selected from beef, pork, chicken, ogol crab, duck meat <marinade>, chopped pears, chopped apples ½, 10 to 20 grams of chopped onion, 2 to 4 cloves of garlic, 1 tablespoon shochu, a little pepper, 2 tablespoons of cola, and then cooked for two days to make a rice burger tteokgalbi. 제1항, 제2항에 있어서 야채는 토마토 20∼30그람, 양배추 50∼80그람, 당근 10∼20그람, 양상추 20∼40그람, 오이 10∼20그람, 브로콜리 20∼30그람, 파프리카 10∼20그람, 샐러리 10∼20그람, 키위 20∼30그람, 망고 20∼30그람, 중에서 선택된 3종 이상를 중량부에, 그 위에 마요내즈 20∼30그람를 뿌리는 쌀 햄버거 야채 제조방법.The vegetable according to claim 1, 2, 20-30 grams of tomatoes, 50-80 grams of cabbage, 10-20 grams of carrots, 20-40 grams of lettuce, 10-20 grams of cucumbers, 20-30 grams of broccoli, 10-30 grams of paprika 20 grams, celery 10-20 grams, kiwi 20-30 grams, mango 20-30 grams, at least three kinds selected from the weight, sprinkled with mayo naise 20-20 grams on it. 제1항 중량부 위에 계란 1개를 공립법으로 하여 계란물칠을 한 후, 그 위에 참깨, 호두가루를 뿌린 후, 오븐 온도 160℃∼190℃ 온도에서 10∼20분 경과한 후 껍질이 완전히 익고 외부는 갈색을 띠는 형태이며 껍질 바닥도 연한 갈색으로 굽는 특징으로 하는 쌀 햄버거빵 제조방법.Claim 1 egg by weight on one part by the public method, then sprinkle sesame and walnut powder on it, and after 10 to 20 minutes at the oven temperature 160 ℃ to 190 ℃ temperature, the shell is fully cooked The outside is a brownish form of rice burger buns, characterized in that the bottom of the shell baked in light brown. 제2항에 있어서 중량부에 이금기중화매실소스, 스키야키타래소스, 호아신소스, 스퀴드브랜드피쉬액젓, 20∼30그람 중에서 선택된 1종을 포함하는 오븐 온도 100℃∼150℃ 온도에서 15∼25분 경과한 후, 표면이 노릇노릇한 갈색을 띠는 형태이며, 바닥도 연한 갈색으로 굽는 특징으로 하는 쌀 햄버거 떡갈비 제조방법.15 to 25 minutes at an oven temperature of 100 ° C to 150 ° C in accordance with claim 2, wherein the weight part is one selected from the group consisting of neutralized plum sauce, sukiyaki sauce, hoacin sauce, squid brand fish sauce, 20-30 grams After elapsed, the surface is brownish brown, the method of producing a hamburger tteokgalbi characterized in that the bottom is baked in light brown. 제1항에 있어서 찹쌀가루, 맵쌀가루, 보리쌀가루 첨가물로서 중량부에 대하여 쑥분말, 녹차분말, 인삼분말, 완두콩분말, 옥수수분말 10∼20그람, 구기자분말, 유자분말, 매화분말, 산수유분말, 살구분말, 왕머루분말, 가시오갈피분말, 오미자분말, 보리수분말, 해당화분말, 명자분말, 풀명자분말, 까마귀머루분말, 가막살분말, 개꽈리분말, 10∼20그람 중에서 선택된 2종을 중량부에, 상기 재료는 한방재료를 사용하여 피로회복을 풀어주는 건강식품 혼합하여 성인병 예방이 되는 특징으로 하는 쌀 햄버거 제조방법.According to claim 1, glutinous rice flour, spicy rice flour, barley rice flour additives, mugwort powder, green tea powder, ginseng powder, pea powder, corn powder, 10-20 grams, goji powder, citron powder, plum powder, corn oil powder, Apricot powder, Wangeru powder, prickly pear powder, Schizandrae powder, Schisandra chinensis powder, Barley tree powder, Corolla flower powder, Myeongja powder, Full name powder, Crow powder, Viburnum powder, Cauliflower powder, 10 to 20 grams The material is a hamburger manufacturing method characterized in that the prevention of adult diseases by mixing the health food to release fatigue recovery using herbal ingredients. 제3항에 있어서 중량부에 마요내즈를 뿌린 다음 중량부에 시푸드디핑소스, 유자폰즈소스, 쓰리라차칠리소스, 딥핑포치킨소스, 민트소스, 중에서 선택된 1종을 중량부에 첨가하는 단계를 포함하여 구성되는 특징으로 하는 쌀 햄버거 제조방법.4. The method of claim 3, wherein the mayonnaise is sprinkled on the weight part, and then, one part selected from seafood dipping sauce, citron ponzu sauce, thriller tea chili sauce, dipping chicken sauce, and mint sauce is added to the weight portion. Rice hamburger manufacturing method characterized in that comprising a.
KR2020100000343U 2010-01-12 2010-01-12 Rice Hamburger KR20110007216U (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20190081360A (en) * 2017-12-29 2019-07-09 엄재성 How to make chicken hamburger

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20190081360A (en) * 2017-12-29 2019-07-09 엄재성 How to make chicken hamburger

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