KR20140147449A - Method for making a food made of rice - Google Patents

Abstract

Disclosed is a method for manufacturing instant food having rice as a main ingredient. In the method, rice and minor ingredients are put into a storage unit of an outer frame and pressed by a compression frame, and then the outer frame is removed to obtain a primary product. The primary product is put into an heating cabinet while put on a storage container and stored before secondary cooking, and when an order comes or meal distribution is started, the primary product stored in the heating cabinet is taken out, and such as seaweed flake, salted dry fish flake, and Japanese flake are sprinkled or an outer layer is formed by using egg to finish a secondary product. Accordingly, the time for manufacturing food having rice as a main ingredient can be significantly reduced to rapidly provide lots of foods to an orderer, and an advantage of not having a problem of degradation of taste and problem of cold food caused by manufacturing foods in advance can be obtained.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention [0002] The present invention relates to a method for preparing instant foods made of rice, and more particularly, to a method for rapidly producing foods such as rice goblets and rice paddies.

Customers who order food at a restaurant or restaurant want their food to be served as quickly as possible. Various fast foods have been developed and marketed in order to meet the requirements of such an orderer. However, in the case of fast food, it is not beneficial to the health because the food is manufactured in a semi-finished state And is therefore not preferred in recent trends for pursuing well-being.

Unlike fast food, rice is the main ingredient, which is not harmful to health, and is quickly available to the purchaser. As a representative example of such food, Kimbap is popular as a food that can be easily eaten in a short time at a food store or a convenience store.

However, it is difficult to provide food such as Kimbab to the purchaser promptly in mass production. In other words, for example, in order to make kimbap, it is necessary to cook rice and materials to be introduced into the kimbap first, and then, when the order comes in, the rice and the kimbap should be put on the kimbap to cut the kimbap. For a skilled cook at about 70 to 80 seconds. If a large number of customers are temporarily driven into a restaurant and a large quantity of orders is received, or when a large quantity of food is to be provided immediately after the meal time in a situation such as an on-site restaurant or a school lunch, If you cook Kimbap immediately after ordering, the waiting time of your order will be up to tens of minutes even if several cooks work.

In order to solve these problems, it is possible to consider a method of preliminarily preparing Kimbap. However, since the outer layer of Kimbap finished product is in contact with the moisture-rich rice, the humidity of the rice causes the steam to become damp in a short time. Therefore, if you make kimbap in advance, the texture of the food will be lowered due to the dampness, and it will appear to be an old kimbap visually. Therefore, making a large amount of kimbab in advance has a problem that satisfaction of food and drink is very low in the case of the purchaser.

In order to solve such problems of pre-production, Kimbap sold at a convenience store or the like under the so-called "triangular kimbap" was developed. The triangular roasted rice is formed in the form of a triangular-shaped pressed rice and the outer surface of the raw material in the form of a roasted kimbap surrounding the rice while the roasted rice itself is wrapped in a plastic wrap. If the user cuts the vinyl along the cutting line, the vinyl can be separated from the kim while keeping the rice in a state of surrounding the rice. In such a triangular rice gob, the vinyl is interposed between the rice and the kim so that the rice and the kim are not directly contacted with each other and are manufactured and distributed. After the user removes the vinyl between the rice and the kim, In the distribution process, there is no problem that the Kim becomes damp by direct contact with rice.

However, the gimp itself is not maintained in a warm state due to the time required for distribution of the gimp after the preparation. Therefore, the purchaser can not eat warm kimbap and can only eat cold soup which is chilled and circulated. Therefore, the taste of kimbap is significantly deteriorated. In order to warm up such a cold rice gimp, Kimbap is warmed in a short time by using a microwave oven provided at a convenience store. However, there is a problem that the degree of heating varies depending on the portion of the food heated in the microwave oven. Because it is inevitable, the generation of environmental hormone by the heating of vinyl becomes a serious health risk.

SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a method and apparatus for rapidly providing a large quantity of food to a purchaser by shortening the time required for producing food containing rice as a main ingredient such as Kimbap And to provide a method for manufacturing an instant food and beverage, the main ingredient of which is rice, which is a disadvantage of pre-production, and which does not cause a deterioration of texture and a problem of cooling of food.

In order to accomplish the above object, the present invention provides a method of cooking food comprising the steps of: (a) placing rice and a raw material into the receiving portion of an outer frame having a receiving portion having a shape corresponding to a predetermined form of food or beverage; b) pressing the rice and the raw material contained in the receiving portion of the outer frame by using a press mold so that the rice and the raw material form the food outer shape; c) removing a part or the entirety of the outer frame to obtain a primary food consisting of the rice and the sub ingredient having the appearance of the food; d) placing the primary food in a storage container and storing it in a warmed state until the secondary cooking is completed; e) removing the primary food stored in the heating cabinet for secondary cooking; And f) completing the secondary food by forming an outer layer made of a predetermined food material on the outer surface of the primary food.

The step a) includes: a-1) inserting rice into the receptacle of the outer frame; a-2) placing a sub ingredient on the rice; And a-3) placing the rice on the ingredient.

The outer frame may include a bottom frame and a side frame that are separated from each other. At this time, in the step c), removal of the outer frame means removal of the side frame.

In the step d), the warming bowl is provided with a storage frame, which is manufactured in conformity with the shape of the storage container, so that a plurality of the storage containers can be sequentially placed, and the storage container is placed on the storage frame.

In the step f), the predetermined foodstuff may be roasted, roasted or fried. At this time, in step f), the outer layer may be formed by spraying the powdered food material on the outer surface of the primary food.

Meanwhile, in the step f), the predetermined food may be an egg. At this time, f) may include: f-1) preparing an egg layer by pouring a yolk-free egg into a heated frying pan; f-2) placing the primary food at a central portion of the egg layer; f-3) folding one side of the egg layer on the first cooking product; And f-4) inverting the primary food toward the other side of the egg layer.

Meanwhile, according to the present invention, a food product manufactured according to the above-described method is provided.

According to the present invention, it is possible to shorten the production time of foods containing rice as a main ingredient rapidly and to provide a large quantity of food to the purchaser promptly, and there is no problem of deterioration of food texture and food coagulation, .

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view showing an outer frame and a press frame used for manufacturing food and beverage according to the present invention; FIG.
Fig. 2 is a view showing a combined state of Fig. 1; Fig.
FIG. 3 to FIG. 9 are diagrams illustrating a process for preparing a primary food product in all the steps of the method for manufacturing food according to the present invention. FIG.
10 is a view showing a state in which the completed primary food is housed in a storage container.
11 is a view showing a state in which a primary food contained in a storage container is stored in a warming oven;
FIG. 12 and FIG. 13 are views showing a state in which a primary food contained in a storage container is housed in a storage frame. FIG.
14 is a view showing an embodiment of a process of producing a secondary cooking product using a primary cooking product;
Fig. 15 is a view showing a completed secondary cooking product; Fig.
Figs. 16 to 19 show another embodiment for producing a secondary cooked product using a primary cooking. Fig.
FIG. 20 is a view showing a state where foods according to the embodiments of the secondary food according to the present invention are ultimately provided to the purchaser; FIG.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the drawings.

First, the frame used for preparing the primary food in the food manufacturing method according to the present invention will be described. 1 and 2 are views showing an outer frame and a press frame used for manufacturing food and beverage according to the present invention. The outer frame 10 and the outer frame 20 are separated from each other by a bottom frame 10 and a side frame 20 ).

The bottom frame 10 has a rectangular plate surface as its main constituent part, and a receiving part 12 is formed at the bottom of the plate surface.

The side frame 20 is a frame made up of side faces formed in a generally rectangular shape, and is formed with a receiving portion 22 having a rectangular central shape at its center, and is opened upward and downward. When the side frame 20 is placed on the bottom frame 10, the bottom frame 10 is placed on the side frame 20 And the lower end portion of the side frame 20 is supported on the receiving portion 12 of the bottom frame 10 and supported. The bottom surface of the receiving portion 22 is constituted by the upper surface of the bottom frame 10 and the inner surface of the receiving portion 22 is constituted by the inner surface of the side frame 20. Since the accommodating portion 22 configured as described above has a shape corresponding to the outer shape of the primary cookware, and in the present embodiment, the accommodating portion 22 is formed in a shape having a rectangular cross section, so that the primary cookware also has such a shape do.

The pressing frame 30 is configured to have a rectangular plate surface corresponding to the shape of the upper opening of the receiving portion 22 and has a handle portion 32 on the upper surface thereof. The rectangular plate surface of the pressing frame 30 is inserted into the upper portion of the receiving portion 22 to press and press the rice and the raw materials contained in the receiving portion 22 to form a primary cooking product in the shape of the receiving portion 22 . In this embodiment, the shape of the plate surface of the press mold 30 is substantially the same as the shape of the plate surface of the bottom mold 10. [

Hereinafter, a process for preparing a primary cooked product in all the steps of the method of manufacturing food according to the present invention will be described with reference to FIGS.

As shown in FIG. 3, rice, which is a main ingredient of the food according to the present invention, is first prepared. At this time, various kinds of seasonings such as radish, salt, sesame oil, and sesame can be added to the rice, and the preparation of the main ingredient, rice, is completed by adding the added seasonings.

As shown in FIG. 4, the rice prepared as shown in FIG. 3 is put into the receiving portion 22 of the outer frame 10, 20 having the bottom frame 10 and the side frame 20 joined together and evenly spread. Then, as shown in Fig. 5, the presser frame 30 is used to press the inside of the accommodating portion 22 from the top of the outer frame 10, 20. 6, various kinds of side dishes (side dishes such as anchovies, ham, spinach and the like) are put on the pressurized rice, and rice is put back on the side dishes and spread evenly. Then, using the press mold 30 as shown in FIG. 7, The accommodating portion 22 is pressed again.

Then, after removing the press mold 30 as shown in FIG. 8, the side mold 20 is moved upward and separated from the bottom mold 10. The separation of the side frame 20 can be easily accomplished by the cooker lifting the side frame 20 with both hands while slightly pressing the pressurized rice with the thumb. 9 shows a state in which the side frame 20 is separated, whereby the primary food F1 having the food contour intended by the contour molds 10 and 20 is completed.

The first cooking product F1 is completed, and the process of storing the first cooking product F1 is performed. That is, the completed primary cooked food F1 is stored in a separate storage container 40 as shown in FIG. 10, and then kept in a warm state as shown in FIG. Storing the first cooking (F1) at the warmed state continues until the second cooking. Here, the storage container 40 is a container made for storing the primary food F1 manufactured in the food manufacturing method according to the present invention, and has a size suitable for accommodating the outer shape of the primary food F1 Shaped accommodating portion 42. [0050] As shown in Fig.

11, an example in which the storage container 40 itself is stored directly in the heating cabinet has been described. However, a plurality of storage containers 40 may be housed in a separate storage frame, and such a storage frame may be housed in the warm storage box. 12 and 13 are diagrams showing a state in which the primary food F1 contained in the storage container 40 is stored in the storage frame 60. The storage frame 60 has a plurality of storage containers 40 And the accommodation space 62 is formed so that its width corresponds to the length of the storage container 40 and the length thereof corresponds to the width of arranging several storage containers 40 Respectively. Further, the storage frame 60 is provided with a lid 64 covering the upper portion thereof.

In the case of storing the storage container 60 in which the primary food F1 is stored by using the storage container 60 and then storing the storage container 60 in the heating warehouse, It is advantageous to utilize the internal warming space of the warming ware efficiently and to store a larger number of the primary cooking products F1.

There is no particular limitation on the material of the storage frame 60. However, it is preferable that the storage frame 60 is made of a metal material in order to prevent the generation of environmental hormones during heat preservation and to allow the warmth inside the heating cabinet to be transmitted to the primary food F1.

In addition, the storage frame 60 may have a pedestal for fixing the storage container 40 therein. The pedestal may be formed at a position slightly higher than the height of the storage container 40, and a primary inner lid So as to be covered. According to such a configuration, double insulation can be performed by the primary inner lid and the secondary lid 64. [

Next, a process for manufacturing a secondary cooking product using the primary cooking product F1 stored as described above in the food manufacturing method according to the present invention will be described. FIG. 14 is a view showing an embodiment of a process for producing a secondary cooked product using a primary cooked food, and FIG. 15 is a view showing a completed secondary cooked food.

When a food order comes in, or when a meal time comes back in the case of a cafeteria or a lunch, the cooker takes out the first cafeteria F1 stored in the heating cabinet in a state of being housed in the storage container 40. [

Then, as shown in Fig. 14, an outer layer composed of predetermined ingredients is formed on the outer surface of the primary cooked food F1 to complete the secondary cooked food F2. In the present embodiment, the predetermined food material is a roast or a sprig, and further, the roast or the roast pot is prepared in advance in the form of a powder and is sprayed on the outer surface of the first cooked food F1 to complete the second cooked food F2 do.

The secondary food F2 completed in this way may be supplied to the purchaser in a state of being housed in the storage container 40 itself as shown in FIG. 10, or may be transferred to a separate tableware and provided to the purchaser.

In addition, the secondary cooking utensil F2 may be provided after being cut into several pieces with a knife so as to be individually picked up with a chopstick, or may be provided in a state as shown in FIG. 10 so as to be fed with a spoon.

According to the food manufacturing method by this process, there are the following advantages.

First, the cooking time is significantly shortened. As described above, it takes 70 to 80 seconds to produce one kimbap. However, according to the present invention, all the time required for the preparation of the first cooking material and the preparation of the second cooking material after completion of the preparation of the material It takes about 30 seconds to 40 seconds. Therefore, the total production time is reduced to less than half, and mass production is possible in a short time.

Second, the cooking time until the completion of the food after the order is remarkably shortened, and mass production is possible in a short time. In the present invention, since the first cooked food is kept in the warming warehouse, it is possible to make the second cooked food at the same time that the order is received or the food is started, while only the first cooked food is preliminarily manufactured in large quantity before ordering or feeding . At this time, since the preparation of the second cooking is completed by forming the outer layer by sprinkling the rice gruel or the rice gruel or the furigake, the time required for the preparation of the second cooking is only about several seconds, so that the food can be mass- .

Third, the food is kept warm. Because the primary food is kept warm in the hot sauce, it will maintain the same temperature as just cooked. Therefore, there is no inconvenience and environmental hormone problems in the traditional triangular kimbap when it is cooled in a cold state or warmed up in a microwave oven.

Fourth, the texture and aesthetics of food are remarkably improved. In the present invention, since the outer layer of the outer layer is not dampened because the inner layer is formed after the outer layer of the roots or the stools is formed by the secondary cooking, the texture is improved and an improved aesthetic is provided in terms of the appearance.

In addition, according to the present invention, unlike general Kimbap, it is possible to pressurize the cooked rice in the first cooking step and mix it with rice in advance, Can be folded into several layers to form a multi-layer sandwich. This allows various cross-sectional shapes of the finished food to be easily made, making it possible to easily produce a variety of foods and foods.

Figs. 16 to 19 are views showing another embodiment of producing a secondary cooked product by using a primary cooked product, wherein an example of using an egg as a predetermined ingredient constituting the outer layer of the secondary cooked product is shown . A method for constructing a secondary cooking with eggs is as follows.

First, a frying pan 80 as shown in FIG. 16 was prepared and heated with a weak heat to pour an egg E (egg in the same state as when making an egg) into a heated frying pan 80 to obtain an egg layer E And a primary cooking product F1 is placed on the central portion of the egg layer E as shown in Fig. Then, the right side of the egg layer E is folded up as shown by the arrow in Fig. 17 on the first cooked food F1, and the outer side and the upper side of the first cooked food F1 are surrounded by the eggs And the primary food F1 is again rolled to the left as shown by the arrow in Fig. 18 and inverted so that the primary cooking product F1 is surrounded by the egg layer E as shown in Fig. This completes the secondary cooking (F2) in which the egg layer (E) is formed as an outer layer.

At this time, it is preferable that the frying pan 80 is manufactured so that its width and length are conformed to the outer shape of the primary cooking product F1. That is, the frying pan 80 is formed in a rectangular shape, and the width of the frying pan 80 is set to be equal to the length of the primary cooking product F1, The length of the egg layer E which can be wrapped around the egg layer E.

Advantages in the process of producing the secondary food according to this alternative embodiment are also the same as those in the above-described embodiment. In the present embodiment, the process of forming the outer layer composed of eggs takes a lot of time in comparison with the above-described embodiment, but the process of forming the outer layer for the completion of the secondary cooking is performed in a state of maintaining the after- It takes only time for the outer layer formation time until the actual post-order food distribution.

20 is a view showing a state where foods according to the embodiments of the secondary cooking according to the present invention are ultimately provided to the purchaser.

Square rice balls and square rice rice ordered in accordance with the customer's preference in a separate container are provided together with drinks and the like.

Claims (10)

a) inserting rice and a raw material into the receiving portion of an outer frame having a receiving portion having a shape corresponding to a predetermined type of food outer shape;
b) pressing the rice and the raw material contained in the receiving portion of the outer frame by using a press mold so that the rice and the raw material form the food outer shape;
c) removing a part or the entirety of the outer frame to obtain a primary food consisting of the rice and the sub ingredient having the appearance of the food;
d) placing the primary food in a storage container and storing it in a warmed state until the secondary cooking is completed;
e) removing the primary food stored in the heating cabinet for secondary cooking; And
f) completing the secondary food by forming an outer layer of a predetermined ingredient on the outer surface of the primary food;
≪ / RTI >
The method according to claim 1,
The step a)
a-1) inserting rice into the receptacle of the outer frame;
a-2) placing a sub ingredient on the rice; And
a-3) placing rice on the material;
≪ / RTI >
The method according to claim 1,
Wherein the outer frame comprises a bottom frame and a side frame separated from each other.
The method of claim 3,
And removing the outer frame from the side frame in the step c).
The method according to claim 1,
In the step d), the warming bowl is provided with a storage frame, which is manufactured in accordance with the shape of the storage container so that a plurality of the storage containers can be sequentially placed, and the storage container is placed on the storage frame ≪ / RTI >
The method according to claim 1,
Wherein, in the step (f), the predetermined foodstuff is selected from the group consisting of roasted vegetables, roots, and roasted vegetables.
The method according to claim 6,
Wherein in step (f), the outer layer is formed by spraying the food material in powder form onto the outer surface of the primary food.
The method according to claim 1,
Wherein in the step (f), the predetermined food material is an egg.
9. The method of claim 8,
The step (f)
f-1) pouring a yolk-free egg into a heated frying pan to prepare an egg layer;
f-2) placing the primary food at a central portion of the egg layer;
f-3) folding one side of the egg layer on the first cooking product; And
f-4) inverting the primary food toward the other side of the egg layer;
≪ / RTI >
Food produced by the method of any one of claims 1 to 9.

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