KR20140112624A - Manufacturing Method of Rice Ball And A Modeling Mold - Google Patents

Abstract

The present invention relates to a method for making a rice ball and a molding frame, wherein sauce or minor ingredients are put in gimbap (dried seaweed rolls) or a rice ball, thereby preventing the smearing of the seasoning into the hand at the time of food intake and maintaining a uniform seasoning taste, and a molding frame with a predetermine shape is used to prevent the destruction of the shape of the rice ball while easily holding the shape of the rice ball. According to the method for making a rice ball and the molding frame, the molding frame comprises: a hollow body part having a predetermine shape to determine the external shape of a rice ball by filling an inside space with rice; a filling frame inserted into the body part; and an upper plate and a lower plate respectively inserted into one surface and the other surface of the body part to close and press the molding frame.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a rice ball manufacturing method,

The present invention relates to a rice ball manufacturing method in which seasoned sauce is put into the rice balls to prepare a seasoning taste by keeping the spacing between the rice and the sub ingredient constant by technically forming a mold, To a forming mold.

Another object of the present invention is to provide a rice ball manufacturing method and a forming mold which can simplify the manufacture of rice ball and make the position of the ball ball material uniform by the forming mold.

As industrialization and the nuclear family have accelerated in recent years, people tend to look for easy-to-cook, semi-cooked, or fully cooked food as a meal substitute. In addition, consumers' desire for eating out is expanding diversely. In order to meet this demand, food companies are developing, manufacturing and selling various fast food products. There are instant foods such as kimbap, triangular kimbap, rice balls, hamburgers, sandwiches and cup noodles in various fast foods. According to the sales statistics of convenience stores, kimbap is the fastest food with the highest selling rate.

In general, rice ginseng is manufactured in a cylindrical shape or a triangular shape as a triangular shape or in other shapes as required, and the manufacturing method is also manufactured using a manual work, a tool, or a simple machine. It is also manufactured and sold in the form of rice balls except for Kim.

The most common type of rice gimp is made by rolling a certain amount of rice on a kimchi and spreading the contents of the inside material on it, then rolling it round.

The triangular-shaped kimbap which has recently been popularly sold is a triangular-shaped rice ball with various contents added to the rice in addition to rice in a wrapping sheet having a kimchi inside. If rice balls are peeled off in order to consume the rice balls, rice balls are wrapped in the rice balls, and they are manufactured and sold for ingesting them.

A method of manufacturing such a triangular gimp is described in more detail. The gimp rice is packaged in a state in which the kim and the rice are separated using the sanitized vinyl paper. When the gimp is to be eaten, the vinyl paper is removed, It can be said that the fried rice that was seasoned was molded into a triangular shape and then wrapped in steam. It is also made in a form that is made by wrapping rice in a triangular shape, not a fried rice, and sauteed sauce on it.

A technique relating to the production of such a triangular gimp has been disclosed in Korean Utility Model Application Nos. 20-1999-0018957 and 20-2002-0012618.

However, in the conventional manufacturing method of the triangular gimp, since the triangular gimp is manufactured depending on the manual operation from the beginning to the end, it takes a lot of time, and the triangular gimp can not be formed accurately and uniformly.

In particular, since the fried rice that is the raw material of the kimbap can not be well packed, the triangular kimbap is not tightly clumped, so that it easily breaks or the shape is disturbed during transportation. In addition, since the fried rice is not well clumped, it has been pointed out as a disadvantage that the rice grain falls even when eating the triangular rice.

Another disadvantage is that the seasoning sauce is simply placed on top of the rice, and the seasoning taste is not evenly distributed, so that only the rice that does not have the seasoning is ingested. In addition, there is a problem that the sauce flows over the kimchi.

Korean Utility Model Application No. 20-1999-0018957 Korean Utility Model Application No. 20-2002-0012618

DISCLOSURE OF THE INVENTION The present invention has been made to solve the above-mentioned problems, and an object of the present invention is to provide a cooking method, a cooking method, a cooking method, And to provide a rice ball manufacturing method and a molding frame having an effect of making a uniform shape by manufacturing rice balls or rice balls.

The object of the present invention can be attained by providing a hollow body having a predetermined shape for determining an outer shape of a rice ball by filling rice in an inner space, a filling frame inserted into the body, And an upper plate and a lower plate for pressurizing the rice balls.

Here, the forming mold is characterized by being a triangular, square, pentagonal, hexagonal polygonal or circular shape.

Preferably, the body portion includes a comb stripe on the inner side.

Here, the filling frame may include a spice portion inserted into the body portion and a layer formed on one side of the spice portion, the layer having at least two peripheries different from each other around the body portion.

Here, the sauce portion is characterized by forming a space for placing a seasoning sauce or a rice ball rice ingredient.

Preferably, the circumference and height of the spice portion are made smaller than the inner circumference and height of the body portion.

Here, one side of the inner surface of the top plate and the bottom plate has a recessed concave shape.

Preferably, inner edge portions of the upper plate and the lower plate are round-processed.

Here, the bottom plate is formed on the other surface formed with the seasoning portion of the filling frame, and is manufactured as a bottom plate with a filling frame.

The above object may also be accomplished by a method of preparing a rice ball, comprising the steps of preparing a rice using rice flour or rice grains, preparing meat, vegetables, tuna, or kimchi to prepare rice balls, mixing the rice and the rice balls into a rice ball, And a packaging step of packaging the rice ball produced by removing the molding frame after the mixing step. The method of manufacturing rice balls of the present invention includes the steps of:

In the mixing step, the rice prepared in the cooking step is filled in the inner space of the forming mold in which the filling frame is inserted into the body part, the upper plate is inserted into the rice, the filling frame is separated, And a step of covering the rice prepared in the cooking step and covering the lower plate.

Here, the mold is characterized in that it is manufactured by the method described above.

Here, the material is included in the inside of the rice ball.

The method may further include the step of wrapping the outside of the rice ball with steam after the pressing step.

According to the present invention, the sauce or the rice balls are prepared by incorporating the seasoning sauce and the ingredient into predetermined portions of the rice balls or the rice balls by the seasoning portion included in the forming mold, It is located on the outer surface of the product and flows out at the time of ingestion. When the product is placed at a position within the product, it is not constantly contained and mixed to lower the merchantability. When the food is consumed, And the like.

In addition, the position and shape of the rice balls including the ingredient materials can be standardized by the molding frame to be constantly produced, thereby improving the merchantability. By separating the white rice and the sub ingredient by applying the vegetable such as sesame leaf pickled in the sauce sauce position, It is possible to greatly reduce the deterioration due to microorganisms that can be produced.

In addition to this, it is easy to shape by using a forming mold which makes a predetermined shape, and the effect is that the shape is not collapsed by pressing and molding the sticky rice into a forming mold, And the like.

FIG. 1A is a view of a filling frame of a triangular molding die according to the present invention. FIG.
FIG. 1B is a view of the body of a triangular mold according to the present invention. FIG.
1C is a top view of a triangular mold according to the present invention.
1D is a bottom view of a triangular mold according to the present invention.
FIG. 2A is a view showing a filling mold of a round forming mold according to the present invention. FIG.
FIG. 2B is a view of the body of a round forming mold according to the present invention. FIG.
2C is a top plate view of a round forming die according to the present invention.
FIG. 2D is a bottom view of the circular mold according to the present invention. FIG.
FIG. 3A is a side view of an integral bottom plate according to the present invention. FIG.
3B is a side view of the body according to the present invention.
3C is a side view of the top plate according to the present invention.
FIG. 3D is a bottom view of the bottom plate according to the present invention.
FIG. 3E is a side view of the filling mold separated from the bottom plate according to the present invention. FIG.
Fig. 4 is a process chart of a rice ball production method.

Hereinafter, the present invention will be described in detail with reference to embodiments and drawings of the present invention. It will be apparent to those skilled in the art that these embodiments are provided by way of illustration only for the purpose of more particularly illustrating the present invention and that the scope of the present invention is not limited by these embodiments .

The present invention relates to a method of manufacturing rice ball and a forming mold, and can be composed of a filling frame, a body part, an upper plate and a lower plate. Here, the filling frame and the lower plate may be integrally formed. The molding frame may be filled with rice balls and seasoning sauce, and may be formed into various shapes such as a triangle, a square, a polygon such as a pentagon, a hexagon, or a circle.

Figs. 1 (a) to 1 (d) show one embodiment of a mold according to the present invention, which is made of a triangular frame. 1A is a top view of a triangular molding die, and FIG. 1D is a bottom view of a triangular molding die.

1, the filler mold 100 of FIG. 1A includes a spice portion 110, a spice portion (not shown) to be inserted into the body portion 200 of FIG. 1B to be described later, 110 are formed of at least two layers having different peripheries than the inside of the body portion 200 so that the spice portion 110 is not inserted into the body portion 200 for a predetermined depth or more . Here, the corner portion of the sauce portion 110 may be round-processed so that the rice balls are not broken or broken.

When the filling frame 100 is inserted into the body part 200, a space may be formed between the spice part 110 and the body part 200 to fill the rice ball. That is, the circumference and height of the spice part 110 can be made smaller than the inner circumference and height of the body part 200. Here, the spice portion 110 may form a space for storing a sauce or a non-rice ingredient. The spice portion 110 may be the same as or different from the triangular shape of the mold, and the shape of the spice portion 110 may be appropriately modified by the practitioner.

The body portion 200 of FIG. 1B may be hollow having a predetermined shape on the inside so as to produce a certain shape of rice balls by the practitioner. That is, the outer shape of the rice ball can be determined by the body 200. In addition, the body 200 may include a comb pattern on its inner side so as to be easily separated from the rice ball.

The upper plate 300 and the lower plate 400 of FIGS. 1C and 1D may be made smaller than the inner circumference of the body 200 of FIG. 1B and inserted into the body 200, 200). ≪ / RTI > Here, the upper plate 300 and the lower plate 400 may be formed to include a function of closing a space around the body 200 when the body 300 is inserted into the body 200, and a function of pressing the pressing plate. In addition, one side of the inner surface of the upper plate 300 and the lower plate 400 is formed in a concave shape (310, 410) which is recessed, the corner is rounded to prevent the rice balls from being broken or broken, Can easily be separated from the rice balls. The other side of the upper plate 300 and the lower plate 400 may include a layer or a surface that is larger than the inner side of the body 200 and may not be inserted into the body 200 beyond a predetermined depth. Accordingly, the rice balls according to the present invention can maintain a uniform shape by constant pressure.

Fig. 2 (a) to (d) show an embodiment of the mold according to the present invention. Here, FIG. 2A is a filling mold of a circular forming mold, FIG. 2B is a body of a circular forming mold, FIG. 2C is a top plate of a circular forming mold, and FIG.

2 (a) to 2 (d) are examples of the embodiment having the same function as the configurations of FIGS. 1 (a) to 1 (d)

Here, as shown in FIGS. 1 and 2, the forming mold according to the present invention may be manufactured not only in the form of a triangle or a circle, but also in a polygonal form such as a square, a pentagon, And functions may be the same. Also, as shown in FIG. 3A, which will be described later, it may be constituted of a bottom plate integrated with a filling frame.

3 (a) to 3 (e) are side views of the mold according to the present invention. 3B is a side view of the bottom plate, and FIG. 3E is a side view of the filler mold separated from the bottom plate. FIG. 3C is a side view of the bottom plate. FIG.

The forming mold according to the present invention may be manufactured as the integrated bottom plate 120 of the filling mold 100 as shown in FIG. 3A. The integral lower plate 120 of the filler mold 100 is manufactured by manufacturing the lower plate 120 on the other surface of the filler mold 100 on which the spice portion 110 is formed and has a function of closing and pressuring the lower plate 400, Can play a role. Therefore, it is possible to have an effect of lowering the manufacturing cost by manufacturing the integrated type as shown in FIG.

FIG. 3B is a side view of the body part 200 according to the present invention, and can be seen in a cross section as shown in the drawing.

3C and 3D are side views of the top plate 300 and the bottom plate 400. As shown in the drawing, portions of the top plate 300 and the bottom plate 400 are concave as shown in the drawing. The rice balls of the rice balls are not broken, To be rounded.

FIG. 3E is a side view of the filling mold 100 according to the present invention, and FIG. 3A and FIG. 3D are separated from each other and can function as the filling mold 100. FIG.

According to the present invention, the rice ball filling mold according to the present invention is characterized in that the rice is filled in the inside of the body part 200 and the rice is cooked in the sauce portion 110 with a kimchi, seasoned tuna, beef stir- It is possible to easily make a rice ball having a certain shape by adding. In addition, since the outside of the rice ball is wrapped with the steam, it can be produced in the form of a kimbap.

Therefore, when the rice ball is manufactured using the mold according to the present invention, the rice ball and the sub ingredient are uniformly distributed, so that not only the seasoned flavor can be enjoyed, but also the merchandise can be improved by fixing the position of the sub ingredient constantly.

In addition, it is possible to manufacture rice ball or sauce layer by separating rice ball or seasoning layer by laying sesame leaves or vegetables on rice balls and filling the ingredients, thereby greatly reducing the incidence of food poisoning caused by microorganisms, which is one of the problems of existing products, .

4 is a process chart of a method for manufacturing rice balls using the mold according to the present invention. The manufacturing method can be described in detail by way of example.

Hereinafter, the constitution of the present invention and the effect thereof will be described in more detail through examples. However, this embodiment is intended to explain the present invention more specifically, and the scope of the present invention is not limited to these embodiments.

[ Example 1 ]

The rice is cooked by the usual method using the rice white as a cooking step. Here, the rice can be changed by the practitioner of any kind of rice cooked with rice cooked with rice or mixed with gravy.

Prepare the ingredients by mixing onion, green onions, carrots and various condiments in 100g of Hanwoo beef chopped into the broiling stage. Here, the ingredient may be prepared in various ways such as tuna, kimchi, meat and vegetables according to the preferences of the practitioner, and is not limited to the materials according to the embodiments.

When the rice and the sub ingredient are prepared, the preparation mold prepared for wiping cleanly is assembled and the rice ball mixing step is carried out. First, insert the filling frame into the body part, and then fill the other surface with prepared rice so that there is no empty space. Put the top plate on the other surface filled with rice, and remove the filling frame on the back surface.

When the filling frame is separated, an inner space formed by the spice portion of the filling frame is formed in the inside filled with rice, and the prepared material is put in the space. Put rice on top of the material and fill it up with no empty space. At this time, the rice ball can be maintained in a rigid shape by the pressing step.

When the above process is completed, the forming die is removed and the rice balls are vacuum packaged individually or in a large amount by a separate packaging step, and a cooling step may be included.

All of the above processes can be carried out in a large quantity by a semi-automated or automated process in a manufacturing factory equipped with a mold according to the present invention, and can also be carried out by a small amount of manual operation at home.

[ Example 2 ]

The cooking step and the cooking step are performed as in the first embodiment. Mix prepared ingredients and fry them in a weak fire and prepare them with fried rice.

Thereafter, the same procedure as in Example 1 was carried out, except that cheese was put into the inner space by the spice portion to prepare rice balls. Here, a seasoning sauce of various flavors can be added to the inner space by the spice portion.

The method of manufacturing rice balls using the mold according to the present invention is a method of manufacturing rice balls using a molding frame in which a sauce or a sauce which is a disadvantage of existing triangular rice balls and rice ball is located on the outer surface of the product and flows out during ingestion, The rice balls of the present invention can include sauce and sauce at predetermined positions by the spice included in the molding die and can be included in the rice balls So that problems such as flowing out of the product or getting on the hands can be solved. In addition, productivity and merchantability can be improved by standardizing the position and shape of the rice balls including the ingredient materials by the molding frame and constantly producing them.

In addition, although the existing product has a lot of pollution generated when the product is manufactured in the hand or the flat type mold, the molding operation of the molding frame according to the present invention is minimized, and the contamination generated in the course of the rice ball production can be minimized .

In addition, it is easy to operate the molding frame, so you can easily make rice balls and enjoy at home.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is evident that many alternatives, modifications and variations will be apparent to those skilled in the art.

100. Filling frame 110. Seasoning section
120. Filler mold integrated bottom plate 200. Body section
300. Top plate 310. Concave shape of top plate
400. bottom plate 410. concave shape of bottom plate

Claims (14)

In a forming mold for producing rice balls,
A hollow body portion having a predetermined shape to fill the inner space with rice to determine the outer shape of the rice ball;
A filling frame inserted into the body portion;
And an upper plate and a lower plate that are respectively inserted into the back surface and the other surface of the body and close and press the forming die. The method according to claim 1,
Wherein the forming mold is a triangular, square, pentagonal, hexagonal polygonal or circular shape. The method according to claim 1,
Wherein the body portion includes a comb pattern on the inner side. The method according to claim 1,
Wherein the filler mold comprises a spice portion inserted into the body portion and a layer formed on one side of the spice portion and having at least two peripheries different from each other around the body portion. 5. The method of claim 4,
Wherein the spice portion forms a space for storing a seasoning sauce or a rice ball rice ingredient. 5. The method of claim 4,
And the periphery and height of the spice portion are made smaller than the inner circumference and height of the body portion. The method according to claim 1,
Wherein one side of the inner surface of the top plate and the bottom plate has a recessed shape. The method according to claim 1,
Wherein inner edges of the top plate and the bottom plate are rounded. The method according to claim 1,
Wherein the lower plate is formed on the other surface of the filler mold, on which the sauce portion is formed, and is formed as a bottom plate with a filling frame. A rice cooking step using rice or rice grains to cook rice;
Preparing meat, vegetables, tuna or kimchi to prepare rice balls;
A mixing step of mixing the rice and the sub ingredient in a mold and mixing the rice and the sub ingredient in a rice ball;
A pressing step of pressing the rice ball to maintain the shape of the rice ball after the mixing step; And
And a packaging step of removing the molding frame and packaging the manufactured rice balls. 11. The method of claim 10,
The mixing step includes filling the inner space of the mold with the filling frame inserted into the body, filling the rice prepared in the cooking step with the rice, inserting the top plate into the rice, separating the filling frame, And a step of covering the rice prepared in the cooking step and covering the lower plate. 11. The method of claim 10,
Wherein the forming frame is manufactured according to any one of claims 1 to 9. 11. The method of claim 10,
Wherein the base material is contained inside the rice ball. 11. The method of claim 10,
Further comprising the step of wrapping the outside of the rice ball with steam after the pressing step.

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