KR20110038851A

KR20110038851A - A see food favored instant scorched rice and the makig method thereof

Info

Publication number: KR20110038851A
Application number: KR1020090096023A
Authority: KR
Inventors: 최복이
Original assignee: 최복이
Priority date: 2009-10-09
Filing date: 2009-10-09
Publication date: 2011-04-15

Abstract

PURPOSE: Instant scorched rice with seafood and a producing method thereof are provided to enable a user to cook the instant scorched rice by adding abalone, shellfish, and stichopus japonicas. CONSTITUTION: A producing method of instant scorched rice with seafood comprises the following steps: washing rice with water and soaking before heating inside a cooker to obtain steamed rice; spreading the steamed rice on an iron plate, and adding 15~30g of crushed seafood per 1kg of rice; and passing the mixed rice through a tunnel type oven for cooking. The cooking process is performed by firstly heating at 350~400deg C for 5minutes, secondly heating at 300~350deg C for 5minutes, thirdly heating at 250~300deg C for 5minutes, and fourthly heating at 200~250deg C for 12~18minutes.

Description

Seafood flavor instant nurungji and its manufacturing method {A see food favored instant scorched rice and the makig method

The present invention relates to an instant nurungji and a method for preparing the instant nurungji, which can be eaten immediately by saving hot water in a container, and a method of preparing the rice for nurungji according to a conventional method. Seafood crushing mixing step of mixing 15 ~ 30g of seafood pulverized powder with respect to 1kg of nurungji rice flattened on the iron plate for nurungji manufacturing, and passing the nurungji rice mixed with the seafood pulverized product through a tunnel-type oven for 400 ~ 200 Heating and drying step of firing nurungji by continuously heating step by step in the temperature range of about ℃, natural cooling of the nurungji, then crushed to a predetermined size and sealed in a packing pack and put in a disposable container to complete the fruit flavor instant nurungji It is a feature of the invention that it is composed of a grinding and packaging step.

In general, Nurungji, which is prepared for instant use, is made by heating and calcining rice prepared by a conventional manufacturing method to prepare nurungji. At the time of eating, the packing pack is opened, the nurungji is placed in a disposable container, and boiling water can be cooked and cooked easily.However, the general instant nurungji, like the above, enjoys the delicious taste of the middle-aged people. Only children who prefer to have children or young people do not enjoy the food has a problem of falling palatability.

In addition, in the 'Instant Cup Nurungji Manufacturing Method' of Korean Laid-Open Patent Publication No. 2002-0071509, which is patented as a method of manufacturing instant instant nurungji, a certain amount of corn starch is added to rice at the cooking stage for producing rice for nurungji. To prepare the rice for nurungji, and then mixed with the starch of the rice produced in the nurungji rice at a predetermined ratio by heating and firing to prepare an instant nurungji was added to the flavor and flavor of corn, but corn starch mixed When manufacturing rice for nurungji, corn starch contained in corn starch first adheres to the bottom of the cooker and burns when corn starch is heated before rice even when heated and fired in nurungji. There is a problem that the instant taste is burnt and the productivity is reduced.

The present invention is to solve the problems as described above, while the different flavor and flavor remains unique to each other, such as abalone, shellfish, sea cucumber, etc. in instant Nurungji, the unique flavor and flavor of the instant Nurungji is combined Its purpose is to further increase and allow young children as well as middle and seniors to eat instant Nurungji with various tastes and aromas according to their preference.

In order to achieve this purpose, the cooking step of preparing rice for nurungji according to a conventional method, the seafood crushed by spraying 15 ~ 30g of seafood grinds, such as abalone, shellfish, sea cucumber with respect to 1kg of the rice for nurungji Mixing step, passing through the tunnel-type oven for nurungji rice mixed with the seafood grinding material is heated and dried step by step continuously in the temperature range of about 400 ~ 200 ℃, baking and nuring step, natural cooling after the nurungji predetermined There is a feature of the present invention in that it is composed of a crushing and packing step of crushing the size of the packing to seal the packaging and put in a disposable container to complete the seafood taste instant nurungji.

The present invention relates to an instant nurungji that can be eaten immediately by pouring hot water into a disposable container, Nurungjitang, the cooking step of preparing rice for nurungji according to a conventional method, the seafood grinding on the rice for nurungji Seafood grinding product mixing step of mixing the water, Nurungji rice mixed with the seafood grinding product passed through a tunnel-type oven heating step by successive step by step firing nurungji, natural cooling after nurungji predetermined It consists of a crushing and packing step of crushing the size, sealing and packing it in a packing pack, and putting it in a disposable container to complete seafood flavor instant nurungji.

1. Cooking stage

Steps to prepare the rice used in the nurungji according to a conventional method, immersed in water for 1 to 6 hours soaked in 6 ~ 8kg of rice and put 7 ~ 9kg of water in a cooker to prepare the rice for nurungji in the usual manner.

2. Seafood grinding step

Mixing seafood grinds such as abalone, sea cucumber, shellfish, etc. in the rice for Nurungji, evenly mixed 15 ~ 30g of seafood grind with respect to 1kg of the rice for Nurungji, Nurukji rice on a predetermined iron plate prepared for manufacturing Nurungji In a flat state to a thickness of about 2 to 3mm and mixed evenly on the rice for nurungji with an injector containing the seafood crushed.

Seafood abalone consisting of the abalone, shellfish, sea cucumber and the like is used by a conventional method, the abalone, sea cucumber in the case of a strong fragrance is used less than other sea cucumbers.

When adding too much seafood grinds to the rice for nurungji, when the seafood grind is added, the delicious taste of nurungji itself decreases and the aroma of the seafood becomes thick, resulting in rejection. On the contrary, when too little seafood grind is used, heating and baking Since the aroma and taste of sea foods do not remain in Nurungji at all, it is added at the optimum ratio as described above, and the mellow aroma and taste of each seafood are combined with the delicious taste of Nurungji, further increasing the taste and smell of instant nurungji. Let's go.

3. Heating and drying step

In the state of flattening on the iron plate, Nurungji rice mixed with seafood grinding material is passed through a tunnel-type oven to continuously heat the baking step by step, and to burn the nurungji.Nurungji rice is heated uniformly without burning. In the oven, gradually lower the temperature in the temperature range of 400 ~ 200 ℃ so that the mixed seafood powder penetrates into Nurungji. After the second heating at 350 ℃ for 5 minutes and then the third heating at 250 ~ 300 ℃ for 5 minutes and then heat-dried again at 200 ~ 250 ℃ for 12 to 18 minutes to the moisture content contained in Nurungji 2 ~ 6% Prepare Nurungji.

As described above, by gradually heating from a high temperature to a low temperature, the seafood pulverized sprinkled on the nurungji is soaked into the nurungji, and the aroma and taste peculiar to each seafood goes with the savory taste of the nurungji.

4. Crushing and Packing Step

Naturally cooling the nurungji produced through the tunnel-type oven at room temperature is naturally separated from the iron plate and eats the nurungji separated, it is good to grind to a size that can be called well in hot water, preferably horizontal, vertical size Is crushed to a size of less than 2cm, sealed pulverized packaged in the packaging pack and then sealed packaging in a disposable container such as a paper cup to complete the seafood flavor instant Nurungji according to the present invention.

As described above, according to the present invention, while the subtle aroma and taste of each seafood such as abalone, shellfish, and sea cucumber remain in the instant nurungji, the delicious aroma and flavor unique to the nurungji are combined to further increase the taste and aroma of the instant nurungji. It is possible to eat instant Nurungji with various tastes and aromas depending on the taste of the eaters, and even children who love sweet tastes and aromas can easily eat the unique nutrients contained in each fruit. It has the effect of greatly increasing the consumption of rice.

Specific embodiments according to the present invention are as follows.

&Lt; Example 1 >

Rice was soaked in water for 2 hours, 8kg of water and 8kg of water were put in a chopstick to produce rice for nurungji, and evenly mixed seafood crushed with 72Brix with respect to 1kg of nurungji rice, 50cm horizontal prepared for producing nurungji On the iron plate 39cm long and 3mm thick, the rice flour for Nurungji was flattened to a thickness of about 2mm, and the seafood crushed was mixed evenly on the rice for Nurungji, and the rice was passed through the tunnel oven for each step. After heating and baking, the temperature in the oven was first heated at 375 ° C. for 5 minutes, secondly heated at 325 ° C. for 5 minutes, and then heated 3 times at 275 ° C. for 5 minutes, and then dried at 200 ° C. for 15 minutes to dry the moisture. After making Nurungji (%), the prepared Nurungji is naturally cooled at room temperature to naturally separate the Nurungji on an iron plate, and then separate the separated Nurungji horizontally and vertically into a size of less than 2 cm. By putting a certain amount in a packing pack and sealed and then put in a disposable container sealed packaging to complete the seafood flavor instant Nurungji.

&Lt; Example 2 >

Seafood instant instant nurungji was used in place of the seafood pulverized in Example 1 and the other procedures were the same.

The seafood pulverized product was concentrated to 50% solids and used.

The seafood crushed product of Example 1 was used and the other procedures were the same to prepare seafood flavor instant nurungji.

Sensory evaluation was performed using each instant nurungji prepared through Examples 1 to 3.

The sensory evaluation is a 10-point rating to evaluate the rating between 1 point (very bad) and 10 points (very good) for 30 adult men and women 20 to 60 years old with respect to taste, aroma and eating taste It was done using the method.

<Table 1> Sensory evaluation results of Examples 1 to 3 and Comparative Examples

flavor
incense
Eating
Comprehensive Evaluation

Example 1

8.9
9.5
9.2 The mild aroma and sweet taste of apples match the delicious taste of Nurungji.
Example 2

9.2
8.9
9.1 Juicy date and taste of jujube goes well with the delicious taste of Nurungji.
Example 3

9.0
9.1
9.1 The gentle aroma and taste of ginseng blend with the delicious taste of Nurungji.
Comparative example

7.1
6.5
6.8 Enjoy the delicious aroma and taste of Nurungji.

As can be seen from the sensory evaluation of Table 1, the seafood flavor instant nurungji of the embodiments according to the present invention is to save the flavor and taste of seafood uniquely while still softly to increase the taste and aroma of the nurungji further, but the typical Instant Nurungji is intended to show the general taste of food only by feeling the unique flavor and taste of Nurungji.

Claims

Instant rice which is immersed in water and put rice called with water into a cooker and heated to prepare rice, and cooked cooked rice by heating and calcining to prepare nurungji, and then grind and seal the nurungji to a predetermined size and put it in a disposable container and finish it. In the manufacturing method of nurungji, the seafood pulverized with respect to 1kg of the nurungji rice in the state of flattening the rice for nurungji prepared by the above cooking step to a thickness of about 2 to 3mm on the iron plate prepared for producing nurungji. Seafood grind step of mixing evenly 30g, passed through the tunnel-type oven for nurungji rice mixed with the above-mentioned waste product through the tunnel-type oven, while the rice flour was sprayed uniformly on the rice for nurungji and the rice mixture Heat it to soak into, but heat it first at 350 ~ 400 ℃ for 5 minutes and heat it at 300 ~ 350 ℃ for 2 minutes, then at 250 ~ 300 ℃. After heating for 3 minutes for 5 minutes and heating and drying again at 200-250 ℃ for 12-18 minutes to make the moisture content of nurungji become 2-6%, heating and drying step of firing nurungji, naturally cooling the nurungji After crushing to a predetermined size, sealed packaging in a packaging pack and manufacturing method of seafood flavor instant nurungji, characterized in that consisting of a pulverizing and packaging step to complete in a disposable container.

The method of claim 1, wherein the seafood grinding product is prepared by grinding abalone, shellfish and sea cucumber.

[Claim 2] The method of claim 1, wherein the seafood pulverized product is prepared using concentrated abalone, shellfish, and sea cucumber with a solid content of 50%.

The method of claim 1, wherein the seafood ground product is prepared by diluting red ginseng extract having a solid content of 64 to 66% with water of about 20 to 30 times.