KR20140065169A - Fried rice manufacture method - Google Patents
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- KR20140065169A KR20140065169A KR1020120132383A KR20120132383A KR20140065169A KR 20140065169 A KR20140065169 A KR 20140065169A KR 1020120132383 A KR1020120132383 A KR 1020120132383A KR 20120132383 A KR20120132383 A KR 20120132383A KR 20140065169 A KR20140065169 A KR 20140065169A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 67
- 235000009566 rice Nutrition 0.000 title claims abstract description 67
- 238000000034 method Methods 0.000 title claims abstract description 27
- 240000007594 Oryza sativa Species 0.000 title claims description 59
- 238000004519 manufacturing process Methods 0.000 title description 11
- 239000000463 material Substances 0.000 claims abstract description 26
- 235000021109 kimchi Nutrition 0.000 claims abstract description 18
- 235000013311 vegetables Nutrition 0.000 claims abstract description 17
- 239000008159 sesame oil Substances 0.000 claims abstract description 11
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 11
- 241000238557 Decapoda Species 0.000 claims abstract description 10
- 238000005406 washing Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000014121 butter Nutrition 0.000 claims description 7
- 239000004615 ingredient Substances 0.000 claims description 7
- 239000002075 main ingredient Substances 0.000 claims description 6
- 239000008213 purified water Substances 0.000 claims description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 5
- 244000203593 Piper nigrum Species 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 4
- 240000004160 Capsicum annuum Species 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- 240000002234 Allium sativum Species 0.000 claims description 3
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 244000000626 Daucus carota Species 0.000 claims description 3
- 235000002767 Daucus carota Nutrition 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- 240000004713 Pisum sativum Species 0.000 claims description 3
- 235000010582 Pisum sativum Nutrition 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 claims description 3
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 2
- 235000013614 black pepper Nutrition 0.000 claims description 2
- 239000001728 capsicum frutescens Substances 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 claims description 2
- 244000291564 Allium cepa Species 0.000 claims 1
- 238000010411 cooking Methods 0.000 abstract description 13
- 239000011248 coating agent Substances 0.000 abstract description 6
- 238000000576 coating method Methods 0.000 abstract description 6
- 238000010025 steaming Methods 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 239000003921 oil Substances 0.000 abstract description 4
- 235000019198 oils Nutrition 0.000 abstract description 4
- 241000209094 Oryza Species 0.000 abstract 8
- 238000009835 boiling Methods 0.000 description 5
- 241000234282 Allium Species 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 239000013065 commercial product Substances 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 241000482268 Zea mays subsp. mays Species 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
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Classifications
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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
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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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
Abstract
Description
본 발명은 볶음밥 제조방법에 관한 것으로서, 더욱 상세하게는 볶음밥을 조리함에 있어 밥알의 식감을 향상시킴과 함께 보다 간편한 조리과정이 이루어질 수 있도록 하기 위한 것이다.
The present invention relates to a method for manufacturing fried rice, and more particularly, to a method for improving the texture of rice in cooking fried rice and a more convenient cooking process.
일반적으로, 볶음밥은 밥과 잘게 썬 고기와 각종 야채 또는 김치 등과 같은 재료를 섞으면서 기름으로 볶은 것이다. 볶음밥은 어떠한 재료를 부가시키는 가에 따라 부가된 재료 특유의 맛과 향 을 느낄 수 있을 뿐 아니라, 부가된 재료가 지니는 특유의 영양소를 함께 섭취할 수 있으며, 그 요리방법 또한 간편하여 다양한 재료가 부가된 여러 종류의 볶음밥이 널리 알려져 있다.Generally, fried rice is roasted with oil mixed with rice, finely chopped meat, various vegetables or ingredients such as kimchi. Fried rice is not only able to feel the flavor and aroma unique to the added material depending on what kind of material is added but also can take in the unique nutrients possessed by the added material and can easily be cooked in various ways Many kinds of fried rice are widely known.
그러나, 볶음밥은 간편식으로 하여 상업적인 제품으로 생산하기 위하여 조리 과정을 거치는 동안 재료 고유의 영양소와 기능성 성분들이 손실되기 쉬우며, 특히 상업적인 제품으로써 저장기간을 확보하기 위해서는 가열살균공정이 필수적이나 이러한 공정 중 발생할 수 있는 야채류의 변색, 조직감의 저하 등의 문제를 해결해야 하는 어려움이 있었다.However, the fried rice is easy to lose the nutrients and the functional ingredients inherent to the raw materials during the cooking process to produce the commercial product as a simple product. In particular, in order to secure the storage period as a commercial product, a heat sterilization process is essential. It has been difficult to solve the problems such as discoloration of the vegetable and deterioration of texture.
또한, 밥은 시간이 경과하면서 노화가 진행되어 밥맛이 저하되고, 밥에 함유된 지방질은 공기 중의 산소와 결합하여 산패되면서 나쁜 냄새를 발산하며 이로인해 단백질류의 변질을 촉진시킬 뿐만 아니라 밥의 찰기 및 조직감을 떨어뜨리는 문제점이 있다.In addition, as the time elapses, rice ages and the taste of rice is lowered, and the fat contained in the rice is combined with oxygen in the air and searched to radiate a bad smell, thereby promoting the deterioration of protein species, And a problem of deteriorating the texture.
한편, 이러한 문제점 개선을 위해 종래에는 특허등록 제1156458호에서 밥의 찰기를 향상시키고 동결건조 후 재수화시 복원력이 우수한 볶음밥 제조방법이 제시된 바 있다.In order to solve such a problem, conventionally, in patent registration No. 1156458, a method of manufacturing fried rice having improved stickiness of rice and excellent resilience in rehydration after freeze drying has been proposed.
그러나, 상기한 종래 기술의 경우는 2차에 걸친 증숙단계를 실시함으로 인해 밥알이 서로 엉켜 붙어서 식감을 떨어뜨리고, 조리과정이 복잡하여 일반인들이 쉽게 조리하기 어려운 문제점이 있었다.
However, in the case of the above-mentioned prior art, there is a problem in that the rice is entangled with each other due to the second mashing step and the texture is lowered and the cooking process is complicated, so that it is difficult for ordinary people to cook easily.
본 발명은 상기한 종래 볶음밥 제조과정에서의 문제점을 개선하기 위해 제안된 것으로서, 조리과정에서 밥알 상호간에 엉겨붙는 현상을 방지하여 볶음밥의 식감을 향상시킴과 함께 보다 간편한 볶음밥 조리과정이 이루어질 수 있도록 하는데 목적이 있다.
The present invention has been proposed in order to solve the problems in the above-mentioned conventional fried rice production process, and it is possible to prevent the phenomenon of clinging to each other during the cooking process to improve the texture of the fried rice and to make the fried rice cooking process easier There is a purpose.
상기 목적을 이루기 위한 본 발명은, 준비된 쌀을 씻는 수세단계와; 상기 수세된 쌀 80~95중량%를 참기름 5~15중량%와 혼합하여 참기름이 쌀의 표면에 코팅되도록 하는 유지 코팅단계와; 상기 유지 코팅이 이루어진 쌀을 김치, 새우, 햄 중 적어도 어느 하나로 이루어지는 주재료와 채소류 그리고 부재료와 혼합하는 재료 혼합단계와; 상기 혼합되어진 볶음밥 재료를 90~100℃의 증기로 15~30분 동안 쪄주는 증자단계와; 상기 증자 후 5~10분 동안 뜸들여주는 뜸들임단계를 포함하는 것을 특징으로 한다.
In order to accomplish the above object, the present invention provides a rice cooking method comprising the steps of: Mixing the washed rice with 80 to 95 wt% of sesame oil with 5 to 15 wt% of sesame oil so as to coat sesame oil on the surface of the rice; A material mixing step of mixing the rice with the preserved coating with a main ingredient, a vegetable, and a raw material comprising at least one of kimchi, shrimp, and ham; A step of steaming the mixed fried rice material at a temperature of 90 to 100 DEG C for 15 to 30 minutes; And a boiling step for boiling the boiler for 5 to 10 minutes after the boiling.
이러한 본 발명의 볶음밥 제조방법은, 보다 단순화된 조리과정을 통해 풍미가 뛰어난 김치, 새우 또는 야채햄 볶음밥의 제조가 가능하게 됨으로 조리 효율을 향상시키는 효과를 나타낸다.The method of producing fried rice according to the present invention has the effect of improving the cooking efficiency because it is possible to manufacture fried rice such as kimchi, shrimp or vegetable ham with excellent flavor through a more simplified cooking process.
특히, 밥알에 유지코팅이 이루어진 상태에서 재료혼합 및 조리가 이루어지게 됨으로 밥알의 엉겨붙는 현상을 방지하여 볶음밥의 식감을 극대화하는 이점을 나타낸다.
Particularly, since the material is mixed and cooked in a state where the preservation coating is applied to the rice balls, the rice grain is prevented from being clogged up, thereby maximizing the texture of the fried rice.
도 1은 본 발명의 제1 실시 예에 따른 김치볶음밥 제조과정 순서도.
도 2는 본 발명의 제2 실시 예에 따른 새우볶음밥 제조과정 순서도.
도 3은 본 발명의 제3 실시 예에 따른 야채햄볶음밥 제조과정 순서도.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart of a process for manufacturing fried rice of Kimchi according to a first embodiment of the present invention; FIG.
FIG. 2 is a flow chart of a process for manufacturing fried rice of a shrimp according to a second embodiment of the present invention. FIG.
FIG. 3 is a flowchart of a process for manufacturing fried rice of vegetable ham according to a third embodiment of the present invention. FIG.
이하, 본 발명의 구체적인 실시 예를 첨부 도면을 참조하여 상세히 살펴보기로 한다.Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings.
먼저, 본 발명의 제1 실시 예에 따른 김치볶음밥 제조과정을 도 1을 통해 살펴보면 다음과 같다.First, the process of manufacturing the kimchi fried rice according to the first embodiment of the present invention will be described with reference to FIG.
<수세 단계>(ST 1)≪ Washing step > (ST 1)
먼저, 수세단계에서는 준비된 햅쌀을 정수된 물에 깨끗히 씻어준 후 8 내지 10시간 동안 물에 수침시켜 불려주게 된다.First, in the wash step, the prepared fresh rice is washed in purified water, and then water is soaked in water for 8 to 10 hours.
<유지코팅 단계>(ST 2)<Retention Coating Step> (ST 2)
이후, 수세된 쌀 80~95중량%를 참기름 5~15중량%와 혼합하여 참기름이 쌀의 표면에 고르게 코팅되어지도록 하게 된다.Then, 80 to 95% by weight of washed rice is mixed with 5 to 15% by weight of sesame oil so that sesame oil is uniformly coated on the surface of rice.
이와 같은 유지코팅을 실시하는 이유는, 이후 조리과정에서 쌀알이 상호간에 엉겨붙는 것을 방지토록 하기 위함이다.The reason for carrying out such a retention coating is to prevent the rice grains from becoming clumped together during the subsequent cooking process.
<재료혼합단계>(ST 3)≪ Material mixing step > (ST 3)
재료혼합단계에서는 유지 코팅이 이루어진 쌀을 주재료인 김치와 채소류 그리고 부재료와 혼합하게 된다.In the material mixing step, the rice with the preserved coating is mixed with the main ingredients such as kimchi, vegetables, and the raw materials.
즉, 본 실시 예에서는 쌀 60~80중량%, 김치 10~30중량%, 채소류 5~20중량%, 부재료 1~5중량%의 비율로 혼합이 이루어짐이 바람직하다.That is, in the present embodiment, it is preferable that mixing is performed in a ratio of 60 to 80% by weight of rice, 10 to 30% by weight of kimchi, 5 to 20% by weight of vegetables and 1 to 5% by weight of the ingredient.
이때, 채소류는 당근, 피망, 마늘, 양파, 새송이버섯을 포함한다.At this time, the vegetables include carrot, green pepper, garlic, onion, and mushroom.
또한, 부재료는 천일염, 다시다, 버터, 정제수, 완두콩, 스위트콘, 후추, 정백당, 칠리소스를 포함한다.In addition, the ingredients include sun salt, red pepper, butter, purified water, peas, sweet cones, pepper, black pepper, chili sauce.
특히, 상기에서 혼합되어지는 버터와 정제수는 혼합전에 60℃에서 5분동안 예열을 실시한 후 혼합시킴으로서, 혼합과정에서 버터가 응고되는 현상을 방지하고 보다 고르게 혼합이 이루어질 수 있도록 함이 바람직하다.Particularly, it is preferable that butter and purified water to be mixed are preheated for 5 minutes at 60 ° C before mixing and then mixed to prevent the butter from solidifying during mixing and to allow more even mixing.
일 실시 예에 따른 각 재료간 구체적인 혼합비율을 살펴보면, 쌀 68중량%, 김치 19중량%, 당근 2.5중량%, 피망 2.5중량%, 마늘 2중량%, 양파 2중량%, 새송이버섯 1중량%, 천일염 1중량%, 다시다 0.5중량%, 버터 0.5중량%, 정제수 0.3중량%, 완두콩 0.2중량%, 스위트콘 0.2중량%, 후추 0.1중량%, 정백당 0.1중량%, 칠리소스 0.1중량%을 이루었다.Specific mixing ratios among the materials according to one embodiment are as follows: rice 68 wt%, kimchi 19 wt%, carrot 2.5 wt%, bell pepper 2.5 wt%, garlic 2 wt%, onion 2 wt%, mushroom mushroom 1 wt% 1% by weight of sun salt, 0.5% by weight of butter, 0.5% by weight of butter, 0.3% by weight of purified water, 0.2% by weight of peas, 0.2% by weight of sweet corn, 0.1% by weight of pepper, 0.1% by weight of pure white rice and 0.1%
<증자 단계>(ST 4)<Stage of Capital Increase> (ST 4)
이후, 증자 단계에서는 상기 혼합되어진 볶음밥 재료를 물과 함께 통상의 비율로 혼합하여 90~100℃의 증기로 15~30분 동안 쪄주게 된다.Thereafter, the mixed fried rice materials are mixed with water at a normal ratio in a boiling step and steamed at 90 to 100 ° C for 15 to 30 minutes.
<뜸들임 단계>(ST 5)<Steaming phase> (ST 5)
그리고 최종적으로 증자 후 5~10분 동안 뜸들여주는 뜸들임단계를 수행함으로서 본 실시 예에서의 김치볶음밥이 완성되어지게 된다.Finally, the kimchi frying rice in this embodiment is completed by carrying out the steam boiling step for 5 to 10 minutes after the increase.
이와 같은 과정을 통해 제조되어진 본 발명의 김치볶음밥은, 밥알이 유지에 의해 코팅된 상태에서 조리가 이루어짐으로 취식시 식감을 향상시키게 되며, 다양한 재료첨가에 따른 풍미가 뛰어나게 된다.
The kimchi fried rice of the present invention manufactured through such a process improves the texture of the kimchi fried rice when cooked in the state that the rice balls are coated with the oil, and the flavor of the kimchi fried rice according to the addition of various materials is excellent.
한편, 도 2는 본 발명의 제2 실시 예에 따른 새우볶음밥 제조과정을 나타낸 순서도로서, 재료혼합단계(ST 3)에서 주재료로서 김치를 대신하여 새우가 혼합되어지게 된다.Meanwhile, FIG. 2 is a flowchart showing a process of manufacturing a fried rice shrimp according to a second embodiment of the present invention, wherein the shrimp is mixed in place of the kimchi as a main ingredient in the material mixing step (ST 3).
또한, 도 3은 본 발명의 제3 실시 예에 따른 야채햄볶음밥 제조과정을 나타낸 순서도를 나타낸 것으로서, 재료혼합단계(ST 3)에서 주재료 햄이 동일 비율로 혼합되어지게 됨을 확인할 수 있다.FIG. 3 is a flowchart showing a process for producing fried rice of vegetable ham according to a third embodiment of the present invention. In the material mixing step (ST 3), the main ingredients ham are mixed at the same ratio.
따라서, 본 발명은 주재료의 변경을 통해 김치볶음밥이나, 새우볶음밥 또는 야채햄볶음밥 조리가 용이하게 이루어질 수 있게 된다.
Therefore, the present invention can facilitate cooking of fried rice of kimchi, fried rice of shrimp, or fried rice of vegetable ham through modification of the main ingredients.
그리고, 상기에서 본 발명의 특정한 실시 예가 설명 및 도시되었지만 본 발명의 볶음밥 제조과정이 당업자에 의해 다양하게 변형되어 실시될 수 있음은 자명한 일이다.Although specific embodiments of the present invention have been illustrated and described above, it should be apparent that the fried rice manufacturing process of the present invention can be implemented by various modifications by those skilled in the art.
예를 들면, 상기 실시 예에서 혼합되는 재료 중 채소류 또는 부재료에는 상기에서 언급된 재료 외에도 소스 등과 같은 다양한 식재료가 취식자의 취향에 따라 첨가되어질 수 있게 된다.For example, in addition to the above-mentioned materials, various kinds of ingredients such as sauces can be added to vegetables or ingredients of the materials to be mixed in the above embodiment according to the taste of the food.
따라서, 이와 같은 변형된 실시 예들은 본 발명의 기술적 사상이나 범위로부터 개별적으로 이해되어져서는 안되며, 이와 같은 변형된 실시 예들은 본 발명의 첨부된 특허청구범위 내에 포함된다 해야 할 것이다.
Therefore, it should be understood that such modified embodiments should not be understood individually from the technical spirit and scope of the present invention, and such modified embodiments should be included in the appended claims of the present invention.
Claims (6)
상기 수세된 쌀 80~95중량%를 참기름 5~15중량%와 혼합하여 참기름이 쌀의 표면에 코팅되도록 하는 유지 코팅단계와;(ST 2)
상기 유지 코팅이 이루어진 쌀을 김치, 새우, 햄 중 적어도 어느 하나로 이루어지는 주재료와 채소류 그리고 부재료와 혼합하는 재료 혼합단계와;(ST 3)
상기 혼합되어진 볶음밥 재료를 90~100℃의 증기로 15~30분 동안 쪄주는 증자단계와;(ST 4)
상기 증자 후 5~10분 동안 뜸들여주는 뜸들임단계;(ST 5)
를 포함하는 것을 특징으로 하는 볶음밥 제조방법.Washing the prepared rice with washing step (ST 1)
(ST 2); mixing the sesame oil with the sesame oil to prepare a sesame oil; mixing the sesame oil with 80 to 95 wt% of the washed rice to 5 to 15 wt%
(ST 3) mixing the main ingredient, the vegetable, and the sub ingredient comprising at least one of kimchi, shrimp, and ham;
(ST 4) a step in which the mixed fried rice material is steamed by steam at 90 to 100 ° C for 15 to 30 minutes;
(ST 5) during which the steam is heated for 5 to 10 minutes;
≪ / RTI >
상기 재료 혼합단계(ST 2)에서 선택되어지는 주재료의 종류에 따라 김치볶음밥, 새우볶음밥 또는 야채햄볶음밥 중 어느 하나가 제조되어지는 것을 특징으로 하는 볶음밥 제조방법.The method according to claim 1,
Wherein one of the kimchi fried rice, the shrimp fried rice or the vegetable ham fried rice is produced according to the kind of the main material selected in the material mixing step (ST 2).
상기 재료 혼합단계(ST 2)에서는 쌀 60~80중량%, 주재료, 10~30중량%, 채소류 5~20중량%, 부재료 1~5중량%로 혼합이 이루어짐을 특징으로 하는 볶음밥 제조방법.The method according to claim 1,
Wherein the mixing step (ST 2) comprises mixing 60 to 80% by weight of rice, 10 to 30% by weight of main material, 5 to 20% by weight of vegetable and 1 to 5% by weight of raw material.
상기 재료 혼합단계(ST 2)에서 혼합되어지는 채소류는 당근, 피망, 마늘, 양파, 새송이버섯을 포함하는 것을 특징으로 하는 볶음밥 제조방법.The method according to claim 1 or 3,
Wherein the vegetables to be mixed in the material mixing step (ST 2) include carrot, bell pepper, garlic, onion, and fresh mushroom.
상기 재료 혼합단계(ST 2)에서 혼합되어지는 부재료는 천일염, 다시다, 버터, 정제수, 완두콩, 스위트콘, 후추, 정백당, 칠리소스를 포함하는 것을 특징으로 하는 볶음밥 제조방법.The method according to claim 1 or 3,
Wherein the material to be mixed in the material mixing step (ST 2) comprises at least one selected from the group consisting of sun salt, red pepper, butter, purified water, pea, sweet cone, pepper, black pepper and chili sauce.
상기 혼합되어지는 버터와 정제수는 혼합전에 60℃에서 5분동안 예열을 실시한 후 혼합되어짐을 특징으로 하는 볶음밥 제조방법.
The method of claim 5,
Wherein the mixed butter and purified water are preheated at 60 ° C for 5 minutes before mixing and then mixed.
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| KR20160103708A (en) * | 2015-02-25 | 2016-09-02 | 김춘석 | Manufacturing Method of Retort Pouch Packaging Rice |
| KR101940959B1 (en) * | 2018-08-20 | 2019-01-21 | 마영모 | Frozen Fried Rice including Herb and Seaweed and Method for Manufacturing the same |
| KR101940958B1 (en) * | 2018-08-20 | 2019-01-22 | 마영모 | Frozen Fried Rice including Jeotkal Sauce and Method for Manufacturing the same |
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| KR101532830B1 (en) * | 2013-06-26 | 2015-06-30 | 씨제이제일제당 (주) | A preparation method for porridge retort pouch using pressure cooked rice |
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| JP2002191304A (en) | 2000-12-27 | 2002-07-09 | Morinaga & Co Ltd | Frozen cooked rice coated with heat-coagulated thermocoagulable protein and method for producing the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20160103708A (en) * | 2015-02-25 | 2016-09-02 | 김춘석 | Manufacturing Method of Retort Pouch Packaging Rice |
| KR101940959B1 (en) * | 2018-08-20 | 2019-01-21 | 마영모 | Frozen Fried Rice including Herb and Seaweed and Method for Manufacturing the same |
| KR101940958B1 (en) * | 2018-08-20 | 2019-01-22 | 마영모 | Frozen Fried Rice including Jeotkal Sauce and Method for Manufacturing the same |
| KR101944218B1 (en) * | 2018-08-20 | 2019-01-30 | 마영모 | Frozen Fried Rice Coated with Black Raspberry Powder and Method for Manufacturing the same |
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