KR20140107005A - Method for Manufacturing Nourishment Steamed Rice by Toast using Apparatus - Google Patents

Abstract

The present invention relates to a manufacturing method of nutritious rice baked in a frame so that modern people can conveniently take nutrients, the method including: (a) a step of cooking main ingredients; (b) a step of preparing sub-ingredients by cutting; (c) a step of manufacturing a mixture by mixing the cooked main ingredients of step (a) and the prepared sub-ingredients of step (b); (d) a step of manufacturing a molded product by molding the mixture to a pre-determined shape by using a molding frame; and (e) a step of packaging the molded product. The nutritious rice baked in a frame manufactured by the manufacturing method of the present invention can maintain the taste after a long period due to vacuum-packaging, which allows a long term storage. Furthermore, the nutritious rice baked in a frame is easy for consumption, has a simple manufacturing process, and can mass-produce, thereby enabling commercialization.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for manufacturing a nutritional rice,

More particularly, the present invention relates to a method for producing a nutritive rice baked in a frame so that modern people can easily ingest nutrients.

Modern people are busy and find something that is simple and fast to eat. Bread, hamburgers, sandwiches, and pizza have recently become popular foods. However, these fast foods are easy to eat and cook quickly, but they cause an imbalance of nutrition, especially when children and adolescents eat too much, causing obesity, which is the cause of adult diseases.

In addition, as consumption of western instant food is increased, consumption of rice is decreased. In order to increase the consumption of rice and to provide a balanced diet for children and adults as well as adults, Korean fast food is being developed which can easily handle rice and cope with one meal.

One example of such a technique is disclosed in documents 1 and 2 below.

That is, the following patent document 1 discloses a rice ball and its cooking method, in which roasted vegetables and seafood are well roasted, and then pre-cooked rice and bevin are kneaded in a rice ball form, followed by coating with starch powder, A cooking method in which oil is slightly fried, and a rice ball cooked by the cooking method.

Patent Document 2 discloses a method for manufacturing rice balls in which a sauce is placed in a rice ball, dough of a different color is applied according to the type of sauce, and rice balls are baked in an oven to produce rice balls.

Korean Patent Publication No. 10-2007-0067016 (published on Jun. 27, 2007) Korean Patent Publication No. 10-2006-0102169 (published on September 28, 2006)

However, the rice balls prepared by the above-described conventional techniques have a problem that the moisture is evaporated as time goes by, the taste is deteriorated and the shape is easily deformed.

It is an object of the present invention to provide a method of manufacturing nutritive rice baked in a mold that is vacuum-packed and maintained in its taste even after a long time.

It is another object of the present invention to provide a method for producing nutritive rice baked in a frame in which the shape of the nutritive rice formed by molding by heating the mold is not easily deformed.

Another object of the present invention is to provide a method for producing nutritive rice baked in a frame which can be mass-produced by a simple manufacturing process.

In order to accomplish the above object, the present invention provides a method for preparing baked nutritive rice, comprising the steps of: (a) preparing a main ingredient, (b) preparing a sub ingredient by cutting, (c) Preparing a mixture by mixing the main material and the material prepared in step (b), (d) molding the mixture into a predetermined shape using a mold, and (e) Wherein the forming mold comprises a lower plate and an upper plate in the step (d), and a receiving groove for accommodating the mixture produced in the step (c) is provided on the lower plate.

In the method for producing baked nutritive rice according to the present invention, the main material in step (a) is at least one or more cereals selected from the group consisting of rice, barley, sorghum, yulmu, and mulberry. In the step (b) , Meat, dairy products, vegetables, nuts and fruits. In the step (c), the mixture comprises 70 to 75% by weight of the main ingredient and 25 to 30% by weight of the essential ingredient.

In addition, the present invention provides a method of manufacturing a nutritious rice baked in a frame according to the present invention, comprising the steps of: (a) preparing a casing that is put on one side of the mixture during the molding of step (d) And further comprising:

In addition, in the method of manufacturing the nutritive rice baked according to the present invention, the upper plate is further provided with pores to facilitate the discharge of water vapor during molding.

As described above, according to the method of manufacturing baked nutritive rice according to the present invention, it is vacuum-packed and the taste is retained even after a lapse of time, so that it can be stored for a long period of time and can be easily eaten.

In addition, according to the method of manufacturing baked nutritive rice according to the present invention, since the shape of the nutritive rice formed by molding with the method of applying heat to the frame is not easily deformed, the ingestion is possible at any time, .

In addition, according to the method of manufacturing baked nutritive rice according to the present invention, since the manufacturing process is simple and mass production can be performed, commercialization is possible.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram for explaining a method of manufacturing a baked nutrition rice according to the present invention;
FIG. 2 is a view showing a forming mold used for preparing baked nutrition rice according to the present invention,
FIG. 3 is a photograph showing a molding frame and nutrient rice used in the production of baked nutrition rice according to the present invention.

These and other objects and novel features of the present invention will become more apparent from the description of the present specification and the accompanying drawings.

First, the nutritive rice material baked in the frame according to the present invention will be described.

Rice is known to contain starch as a main component and proteins such as glutelin, albumin and globulin, amino acids such as lysine, tryptophan and methionine, phosphorus, calcium and vitamins. The protein value of 78 contained in rice has been reported to be superior among vegetable proteins.

The onion is mainly edible to the scaly stem. The distinctive odor from the stem of the scales is due to the compounds such as disulfide propyl and allyl sulfide. It is physiologically known to stimulate the secretion of digestive juices, and to have effects such as excitement, perspiration and diuretic. It has been reported that scaly stem contains various vitamins and minerals such as calcium and phosphorus to remove harmful substances in blood. Scale stem is widely used in salad, soup, and meat dishes. It is used as spice for various dishes. It is said that 100g of leaves contain vitamin A 5,000IU, vitamin C 45mg, calcium 80mg, magnesium 24mg and potassium 220mg.

Chungkookjang is known as one of Korea's representative fermented foods made from soybeans. Chungkukjang is produced by fermenting soybeans with Bacillus subtilis. During the fermentation process, the enzyme produced by Bacillus subtilis produces its unique flavor and aroma. Lebanese origin and protein derived Levan It has been reported that a large amount of a viscous substance, a mixture of levan form fructan and polyglutamate, is produced in a high-quality fermented food having a high protein and fat content.

Eggs are composed of 11% of shell, 58% of white, 31% of yolk, and it is reported as a complete food containing many proteins, lipids, vitamins and minerals, especially zinc, such as ovalbumin, conalumin, ovalbucoid, have.

Hereinafter, the configuration of the present invention will be described with reference to the drawings.

1 is a process diagram for explaining a method of manufacturing baked nutrition rice according to the present invention.

First, the main ingredient is cooked (S10).

At least one of the main ingredients of rice, barley, sardine, sorghum and yulmu, especially rice, is washed with water and then placed in a container filled with water.

The above-mentioned rice is put into a heating container, more specifically, a pot, which is steamed with steam, or water is added to the container and the rice is cooked.

If the subject is a patient with a weak tooth or an elderly person, it is advisable to carry out the process of lengthening or shredding the rice.

Next, a material to be added to the main material is prepared (S20).

The above-mentioned ingredients are used in a variety of foods such as seafood, meat, dairy products, vegetables, nuts and fruits in detail such as sausage, ham, fish paste, shrimp, shellfish, beef, pork, lamb, duck, paprika, , Potatoes, eggs, milk, cheese, walnuts, peanuts, pine nuts, raisins, apples, kiwi, pineapple, plum gourd, green tea powder, mushroom powder, chongkukjang powder and soybean flour.

The milk softens the texture of the main material and emphasizes the richness of the specific gravity of the grain. The egg enhances the binding force between the main material and the material in the molding step to be described later. If necessary, wheat flour, buckwheat flour and glutinous rice flour may be added and mixed for the purpose of improving the binding power.

The organic acid and citric acid of the plum liquid have antimicrobial and germicidal properties, thereby lowering the decay rate of the main ingredients and preventing food poisoning, abdominal pain, diarrhea and enteritis.

In addition, chungkukjang powder, green tea powder can be added, which helps digestion and absorption of meat and seafood.

The above material is divided into three sizes by 0.4 mm to 2.0 mm. When the size of the sub ingredient is less than 0.4 mm, the texture of the nutrition rice is not good. When the size of the sub ingredient is more than 2.0 mm, the nutritive rice is weakened in adhesion and molding is difficult.

Further, the roasting may be further carried out to roast or cook the sub ingredient. For example, carrots among the above ingredients are alkaline foods containing carbohydrate, calcium, sodium, phosphorus, vitamin A, vitamin B1, vitamin B2 and vitamin C, and beta carotene. When ingested by heating in oil, The absorption rate of beta-carotene, an active substance that protects tissues in the body from a substance, is about 2 to 5 times higher than that when raw carrots are consumed.

Thereafter, the cooked main material and the material are mixed (S30).

70 to 75% by weight of the main material prepared in the step S10 and 25 to 30% by weight of the raw material prepared in the step S20 are mixed evenly. At this time, it is preferable to control the liver by adding natural seasoning such as sesame seeds, sesame oil, salt, pepper, and soy sauce.

The above-mentioned mixing is to adjust the ratio of the main ingredient and the sub ingredient so that the richness of the rice is highlighted and the ingredients are harmonized to produce the best taste.

The step of preparing the outer skin may be performed according to the concentration of the mixture prepared by mixing the main material and the sub ingredient.

The envelope is formed of starch or infusion powder such as corn, potato, sweet potato, wheat or the like and glutinous rice powder and attached to one side of the mixture at the time of molding to be described later to enhance the binding power and help form the advertising part, It plays a role.

Next, when the mixing step as described above is completed, the mixture is shaped into a predetermined shape (S40).

FIG. 2 is a view showing a mold 100 used for making baked nutritive rice according to the present invention, and FIG. 3 is a photograph showing a mold used for making baked nutritious rice and nutritive rice.

2 and 3, the forming mold 100 includes a heat supply part 10, a lower plate 20, and an upper plate 30 for converting electric energy into heat energy to supply heat, 20 is provided with a receiving groove 25 for receiving the mixture prepared in the step S30.

The upper plate 30 is formed horizontally in consideration of the grain, in particular, the property that the rice is not inflated, and is hinged to the lower plate 20. Also, it is possible to provide the effect of promoting the advertisement by forming the advertisement part 35 on the upper plate 30 with the product name, the name of the shop, or a certain pattern. The advertising unit 35 may be formed not only in the upper plate 30 but also in the receiving groove 25 in the lower plate. It is also preferable to provide pores in the upper plate 30 to facilitate the discharge of steam. This makes it possible to discharge a large amount of water vapor generated during molding when the concentration of the mixture is low, thereby enhancing the adhesion force between the mixtures.

First, when electricity is connected and heat is applied to the molding die, the upper plate 30 is opened and the mixture is put into the receiving groove 25 of the lower plate. Thereafter, the top plate 30 is covered to allow the mixture to sufficiently adhere to each other while adhering to each other. When the mixture is ripened while being formed in the shape of the receiving groove 25, the upper plate 30 is opened to take out the ripe molding and cool it.

Although the nutrient rice receiving groove 25 is shown as a heart in the figure, the receiving groove 25 may be formed in any shape such as a square, a triangle, or a circle.

As described above, the shape of the molding formed by the molding die is not easily deformed.

Thereafter, the molded product is packaged (S50).

In step S40, the molding formed by the molding die is vacuum-packed using a vacuum packaging machine as a wrapping material such as polypropylene, plastic film, paper, etc., and the molded article is stored by rapid freezing.

When the packaging as described above is completed, baked nutritious rice is obtained in the frame of the present invention (S60).

The nutritional rice baked in the above-mentioned completed frame is vacuum-packed so that the taste can be retained over time and can be stored for a long time, and the shape of the nutritional rice molded by the method of heating and heating can be easily changed It is possible to ingest anytime and anywhere as well as when moving. In addition, since the manufacturing process is simple and mass production is possible, commercialization is possible.

Although the present invention has been described in detail with reference to the above embodiments, it is needless to say that the present invention is not limited to the above-described embodiments, and various modifications may be made without departing from the spirit of the present invention.

The nutritious rice baked in a frame according to the present invention and its manufacturing method can be applied when cooking in a restaurant or a general household.

100: Molding frame 10: Heat treatment part
20: lower plate 25: receiving groove
30: upper plate 35: advertising section

Claims (4)

(a) cooking the main ingredients;
(b) finely preparing the sub-materials;
(c) mixing the main ingredient prepared in the step (a) and the raw material prepared in the step (b) to prepare a mixture;
(d) molding the mixture into a predetermined shape using a mold to produce a molded product;
(e) packaging the shaped article,
In the step (d), the mold 100 includes a lower plate 20 and an upper plate 30,
Wherein the lower plate (20) is provided with a receiving groove (25) for receiving the mixture prepared in the step (c).
The method according to claim 1,
In the step (a), the main material is at least one kind of grain among rice, barley, sorghum,
In the step (b), at least one of seafood, meat, dairy products, vegetables, nuts, and fruits,
Wherein the mixture in step (c) comprises 70 to 75% by weight of the main ingredient and 25 to 30% by weight of the essential ingredient.
The method according to claim 1,
The method of claim 1, further comprising the step of preparing an outer shell that is put on one side of the mixture during molding of the step (d) to increase the binding power after the step (c) is completed.
The method according to claim 1,
Wherein the upper plate (30) is further provided with pores to facilitate the discharge of water vapor during molding.

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