KR20150027499A

KR20150027499A - Rice pie manufacturing method and rice pie manufactured thereof

Info

Publication number: KR20150027499A
Application number: KR20130105927A
Authority: KR
Inventors: 정경순
Original assignee: 정경순
Priority date: 2013-09-04
Filing date: 2013-09-04
Publication date: 2015-03-12

Abstract

The present invention relates to a rice pie manufacturing method, which allows to manufacture pie by pulverizing rice, molding into a predetermined shape and applying heat when manufacturing pie by using rice; and to a rice pie manufactured thereby. The rice pie manufacturing method comprises a step of soaking at least one type of rice in water and pulverizing; a step of producing kneading by kneading pulverized rice; and a step of molding the kneading into a predetermined shape and heating to process into pie.

Description

A rice pie manufacturing method and a rice pie manufactured by the manufacturing method are disclosed.

The present invention relates to a rice pie manufacturing method and a rice pie produced by the method. More particularly, the present invention relates to a rice pie produced by the method of manufacturing rice pie, To a rice pie, and a rice pie produced by the method.

In general, pie is a Western dish that uses a pie bowl to lay the dough underneath and the other to be overpopulated and filled with meat or fruit. Ingredients are used in a variety of ways, and pies using meat and seafood are often made into deep bowls and used as main lina entrees (medium course dishes), while those using fruits are used for dessert.

Conventional pies are made from wheat flour, walnuts, cheese, blueberries, apples, bananas and other ingredients to add a variety of pies to show off, not only for women, but also for men to enjoy a gift or a strong meal .

Korean Patent No. 10-1135303 relates to a method for producing a pie which is excellent in palatability such as being soft and having a yellowish brown color and capable of obtaining pharmacological effects of doenjang and cheonggukjang, Preparing 25 to 30 parts by weight of sugar powder, 30 to 35 parts by weight of butter, 20 to 25 parts by weight of egg, 10 to 15 parts by weight of chungkukjang powder and 10 to 15 parts by weight of miso, , Wheat flour and chonggukjang flour are kneaded to obtain a kneaded product, aging the kneaded product, molding the kneaded kneaded product into a predetermined shape, and baking in an oven.

Since the conventional pie as described above uses flour as a main material, a health-conscious atmosphere is spreading and the risk of flour is emerging. Since most of the flour is imported, a large amount of chemicals such as bleach and preservatives are detected in the flour, which can be harmful to our body.

In addition, the pie using flour has a disadvantage in that the digestion and absorption function is deteriorated to cause digestion failure.

Korean Patent No. 10-1135303

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made in view of the above problems, and an object of the present invention is to solve the above- A rice pie manufacturing method which is pyrolytic and a rice pie produced by the manufacturing method are provided.

To solve these problems, according to an aspect of the present invention, there is provided a method for producing a rice flour comprising the steps of: pulverizing one or two or more different kinds of rice flour by water; Kneading the ground rice to produce a kneaded product; And molding the kneaded product into a predetermined shape and then heating and pyrolyzing the kneaded product.

In one embodiment, the rice flour is mixed with rice flour, glutinous rice, black rice and rice at a predetermined ratio, a second mixed rice mixed at a set ratio of black rice and glutinous rice, And a third mixed beauty may be included.

In one embodiment, the pulverizing step may include a soaking step in which the glutinous rice is soaked in water for a predetermined time, a first pulverizing step of adding salt to the called glutinous rice by a predetermined amount, A second pulverization step of pulverizing the glutinous rice pulverized in the first pulverization step, a second pulverization step of pulverizing the glutinous rice pulverized in the second pulverization step using a sieve, The method may include an addition step of adding at least two addition ingredients of almond, peanut, pumpkin seed, sunflower seed, walnut, pine nut, bank, chestnut, blueberry, fig and oatmeal.

In one embodiment, the size of the rice flour produced in the first milling step may be greater than the size of the rice flour produced in the second milling step.

In one embodiment, the pulverizing step includes a first pulverizing step of pulverizing the first mixed pulp, the second pulp mill or the third pulp mill for a predetermined time, and a second pulverizing step of pulverizing the first pulverized pulp A second pulverizing step of adding a predetermined amount of the glutinous rice, the rice flour and the salt to the rice flour and pulverizing the rice flour for a preset time; and a third pulverizing step of pulverizing the pulverized rice in the second pulverizing step A step of filtering the pulverized rice in a predetermined size by the third pulverizing step using a sieve, and a step of filtering the almond, peanut, pumpkin seed, sunflower seed, walnut, pine nut, An additive step of adding at least two or more additive materials of cashew nut, blueberry, fig, and oatmeal.

In one embodiment, the step of producing the kneaded product further comprises the step of mixing the ground rice with at least two of almonds, peanuts, pumpkin seeds, sunflower seeds, walnuts, pine nut, bank, chestnuts, blueberries, Mixing the ingredients with each other, and mixing the mixture of rice with the at least one of fresh cream, sugar, milk, yeast, baking powder, and kneading.

In one embodiment, the pyrofilling comprises preheating the oven to preheat the oven to a predetermined temperature, placing the oven in a molding machine and heating the oven for a predetermined period of time to complete the baked pie And a pie packaging step of packaging the baked pies.

In one embodiment, the pyro-processing step includes a finishing step of filling the kneaded material into a molding machine, filling the kneaded material into a steamer, completing the steam material by steam for a preset time period, and a pie packing step of packing the steam pie .

In one embodiment, it may further comprise a cutting step of cutting the finished pie into a shape desired by the user.

In one embodiment, it may further comprise a storing step of storing the packaged pie at a predetermined temperature.

According to the present invention, pies are produced using one or two or more different kinds of rice varieties, so that they have a peculiar flavor such as pie kneaded with ordinary wheat flour, It has an effect of increasing rice consumption and providing a healthy rice pie.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart illustrating a method of manufacturing rice pies according to an embodiment of the present invention. FIG.
Figure 2 is a flow chart illustrating the grinding step in Figure 1;
FIG. 3 is a flow chart illustrating the steps of producing the kneaded product of FIG. 1;
Fig. 4 is a flow chart illustrating the steps of pirocessing in Fig.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those skilled in the art can easily carry out the present invention. However, the description of the present invention is merely an example for structural or functional explanation, and the scope of the present invention should not be construed as being limited by the embodiments described in the text. That is, the embodiments are to be construed as being variously embodied and having various forms, so that the scope of the present invention should be understood to include equivalents capable of realizing technical ideas. Also, the purpose or effect of the present invention should not be construed as limiting the scope of the present invention, since it does not mean that a specific embodiment should include all or only such effect.

Meanwhile, the meaning of the terms described in the present invention should be understood as follows.

The terms "first "," second ", and the like are intended to distinguish one element from another, and the scope of the right should not be limited by these terms. For example, the first component may be referred to as a second component, and similarly, the second component may also be referred to as a first component.

It is to be understood that when an element is referred to as being "connected" to another element, it may be directly connected to the other element, but there may be other elements in between. On the other hand, when an element is referred to as being "directly connected" to another element, it should be understood that there are no other elements in between. On the other hand, other expressions that describe the relationship between components, such as "between" and "between" or "neighboring to" and "directly adjacent to" should be interpreted as well.

It should be understood that the singular " include "or" have "are to be construed as including a stated feature, number, step, operation, component, It is to be understood that the combination is intended to specify that it does not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, or combinations thereof.

All terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs, unless otherwise defined. Commonly used predefined terms should be interpreted to be consistent with the meanings in the context of the related art and can not be interpreted as having ideal or overly formal meaning unless explicitly defined in the present invention.

Now, a rice pie manufacturing method according to an embodiment of the present invention will be described in detail with reference to the drawings.

1 is a view for explaining a rice pie manufacturing method according to an embodiment of the present invention.

Referring to Fig. 1, the rice pie manufacturing method includes a crushing step (S100), a producing step (S200), and a processing step (S300).

The rice pie is produced by pulverizing (S100) one or two or more different kinds of rice flour by water, kneading the pulverized rice flour to produce a kneaded product (S200), molding the kneaded product into a predetermined shape, (S300).

Rice is the first mixed rice mixed with rice, glutinous rice, black rice and rice at a predetermined ratio, a second mixed rice mixed with black rice and glutinous rice at a predetermined ratio, a third mixed rice mixed with black rice and wheat at a predetermined ratio , And the predetermined ratio may be input before the step S100 of crushing the ratio desired by the user.

Figure 2 is a flow chart illustrating the grinding step in Figure 1;

Referring to FIG. 2, the crushing step of the rice pie manufacturing method can be largely made of a glutinous rice pie or a mixed rice pie added with black rice, and the mixed rice pie is a mixture of black rice and rice at a predetermined ratio 1 mixed rice, a second mixed rice mixed at a predetermined ratio of black rice and glutinous rice, or a third mixed rice mixed at a predetermined ratio of black rice and wheat. At this time, Input S10 (S10) to determine what type of pie to make.

In one embodiment, when inputting glutinous rice in the step of inputting information (S10), a method of producing glutinous rice pies is as follows.

After inputting the glutinous rice value, the material for forming the pie and the corresponding positive value are inputted, and the necessary material is prepared according to the input value (S20). In preparing the material (S20), necessary materials may be prepared according to the input values and placed at each position.

For example, step S20 of preparing the material can prepare 250 to 350 g of glutinous rice, 45 to 65 g of fresh cream, 12.5 to 17.5 g of sugar, 92 to 128 g of milk, 1.7 to 2.3 g of yeast and 0.84 to 1.16 g of baking powder have.

After the preparing of the material (S20), the step of grinding (S100) proceeds, and the step of grinding (SlOO) is performed in the order of the step S110, the first grinding step S120, the second grinding step S130, A filtering step (S150), and an adding step (S160).

In the calling step (S110), the prepared glutinous rice is called water for a preset time, and the predetermined time may be 30 minutes or more. The time to be called in the step (S110) may vary depending on the type of water, the amount of water, and the amount of glutinous rice, and the longer the glutinous time, the higher the viscosity of the glutinous rice may be.

In the first milling step (S120), salt can be added to the glutinous rice called in the step (S110) by a predetermined amount, and the salt is added to the glutinous rice and then ground by a pulverizer. At this time, the ratio of glutinous rice to salt may be 75: 1, and more specifically, when the amount of glutinous rice is 250 to 350 g, the amount of salt may be 3.3 to 4.5 g.

After the first milling step (S120), the second milling step (S130) proceeds and the second milling step (S130) can grind the ground glutinous rice again in the first milling step (S120) The size of the rice produced in the first milling step is larger than the size of the rice produced in the second milling step.

In the frying step S150, the glutinous rice pulverized in the second pulverization step (S130) may be sieved to a predetermined size by a predetermined value, and the glutinous rice may be glutinous rice with fine microparticles .

Finally, the addition step (S160) includes adding at least two additives (alum, peanut, pumpkin seed, sunflower seed, walnut, pine nut, bank, chestnut, blueberry, Can be added.

In one embodiment, in the step of inputting information (S10), a first mixed rice mixed with black rice and rice, a second mixed rice mixed with black rice and glutinous rice, or a third mixed rice mixed with black rice and flour , The method of producing black rice pie is as follows.

After inputting the value of whether to perform the first blending, the second blending or the third blending, the material for forming the pie and the corresponding value are inputted and the necessary material is prepared according to the input value S20). In preparing the material (S20), necessary materials may be prepared according to the input values and placed at each position.

For example, the step of preparing the material (S20) includes 250 to 350 g of the first mixture, 167 to 233 g of glutinous rice, 84 to 117 g of rice, 45 to 65 g of fresh cream, 12.5 to 17.5 g of sugar, 92 to 128 g of milk, And 0.84 to 1.16 g of baking powder can be prepared.

After the preparing of the material (S20), the step of grinding (S100) proceeds, and the step of grinding (SlOO) is performed in the order of the step S110, the first grinding step S120, the second grinding step S130, A third milling step (S140), a firing step (S150), and an addition step (S160).

In the calling step S110, the prepared first mixed well is called water for a predetermined time, and the predetermined time may be 30 minutes or more. The calling time in the calling step (S110) can be varied depending on the kind of water, the amount of water, and the amount of the first mixed beauty, and the longer the calling time, the higher the viscosity of the first mixed beauty can be.

The first pulverizing step (S120) may pulverize the first mixed pulp called in the calling step (S110) for a preset time. The preset time can be entered in advance according to the amount of the first mixed beauty, the called state, and the like.

Thereafter, in the second milling step (S130), the first mixed milled glutinous rice, rice, and salt are pulverized in the first milling step (S120) by adding a certain amount. The ratio of the first mixed rice, glutinous rice, rice and salt may be 1: 0.67: 0.33: 0.02. More specifically, when the amount of the first mixed rice is 250 to 350 g, the amount of glutinous rice is 167 to 233 g. The amount may be 84 to 117 g, and the salt may be 5 to 7 g.

The third pulverization step S140 may further pulverize the pulverized rice or the first blended pulp in the second pulverization step S130 for a predetermined period of time. At this time, in the second pulverization step S140, 1 and less than the size of the mixed fine.

Thereafter, the frying step (S150) may be carried out by using a sieve so that the first mixed fine ground in the third finishing step (S140) can be set to a predetermined size according to a previously input value. At this time, A first mixed maze can be obtained.

Finally, the addition step (S160) comprises adding at least two of the first mixed algae, peanut, pumpkin seed, sunflower seed, walnut, pine nut, bank, chestnut, blueberry, fig, oatmeal, An additive material may be added.

In this embodiment, step S20 of preparing the material comprises mixing 250-350 g of the second mixture, 167-233 g of glutinous rice, 84-117 g of rice, 45-65 g of fresh cream, 12.5-17.5 g of sugar, 92-128 g of milk, To 2.3 g, and baking powder 0.84 to 1.16 g can be prepared.

In the third embodiment, step S20 of preparing the material includes 250-350 g of the third mixture, 167-233 g of glutinous rice, 84-117 g of rice, 45-65 g of fresh cream, 12.5-17.5 g of sugar, 92-128 g of milk, To 2.3 g, and baking powder 0.84 to 1.16 g can be prepared.

The step of pulverizing using the second mixing mix in this embodiment and the third mixing mix in the third embodiment is the same as the step of pulverizing using the first mixing mix in the embodiment, so the explanation will be omitted.

FIG. 3 is a flow chart illustrating the steps of producing the kneaded product of FIG. 1;

Referring to FIG. 3, step S200 of producing a dough includes a mixing step and a kneading step.

The mixing step S210 is performed to produce a kneaded product after the crushing step S100 described in FIG. 2, wherein the mixing step S210 is a step of mixing crushed rice and almond, peanut, pumpkin seed, sunflower seed, Pine nut, bank, chestnut, cashew nut, blueberry, fig and oatmeal so that the additive material can be evenly placed.

Finally, in the kneading step (S220), at least one of cream, sugar, milk, yeast, and baking powder may be mixed with the mixed rice in the mixing step and kneaded for a predetermined time. In the kneading step S220, the kneading can be performed by setting the kneading in one direction, which is more effective because kneading in one direction requires more swelling than kneading in both directions.

Fresh cream, sugar, milk, yeast, and baking powder can be mixed in the amounts described above in proportion to the amount of rice.

Fig. 4 is a flow chart illustrating the steps of pirocessing in Fig.

Referring to FIG. 4, the pyrolyzing step may be pyrolysed using an oven or a steamer.

In one embodiment, the pyrolyzing step may be carried out using an oven to produce rice pie.

The pyrofilling step S300 may include a preheating step S310, a finishing step S320, and a pie wrapping step S330, and may be followed by a step S200 of creating a kneaded product.

The preheating step S310 may preheat the oven by a predetermined temperature and the temperature and time may be entered before the processing step S300 is started or before the preheating step S310. At this time, the oven preheating temperature may be 170 to 190, and the oven preheating time may be 8 to 12 minutes.

In the completion step S320, the kneaded product produced in the step S200 of producing the kneaded product may be shaped into a shape by pouring the kneaded product into the molding machine. If the kneaded product is pressed by an external force, there is no air bubble, After pouring into a molding machine, put the molding machine in the oven without applying any external force, and heat the oven at a preset temperature of 170 to 190 for 30 minutes to 40 minutes to complete the baked pie. Also, you can check the oven to prevent the burning of the pie during heating, and you can check whether the pie burns by stopping the heating during the heating time of the oven.

The baked pie completed in the completion step S320 can be eaten immediately, but the baked pie can be packaged in a packaging container after the packaging step S330 and commercialized.

In one embodiment, pyro-processing can be performed by using a steamer to produce rice pie.

The pyrofilling step S300 may include a finishing step S320 and a pie packing step S330, and may be performed after the step S200 of producing the dough.

In the completion step S320, the kneaded water is put in a molding machine, and the kneaded product is put into the steamer in a state that the kneaded water is not pressed, and the steam is steamed for a preset time of 25 minutes to 35 minutes. At this time, the completion step (S320) can be set in a normal sirloin, or the molding machine can be placed in the steamer immediately. When the dough is put into the molding machine or the syrup, it is to be in a state of not being pressed to soften the pie.

The steam pie completed in the completion step S320 can be immediately eaten, but the steam pie can be packaged in a packaging container through the packaging step S330 and commercialized.

The rice pie manufacturing method may include a cutting step (S322) of cutting the finished pie into a shape desired by the user. The cutting step S322 can cut the pie by the blade by inputting how the user cuts it and how many times the pie is divided. The completed pie in the completion step S320 may be a baked pie or a steam pie. After completion, the finished pie may be cut to finish the rice pie making process or proceed to the pie wrapping step S330.

The rice pie manufacturing method may include a storage step (S332) of storing the packed pie at a predetermined temperature. The storage step (S332) can be kept in a refrigerator or freezer at a suitable temperature. Since the taste and flavor of the rice pie can be kept to a maximum when frozen, the rice pie can be stored and kept fresh . The pie in the storage step (S332) is preferably stored frozen in a temperature range of minus 20 ° C to minus 5 ° C.

According to the rice pie according to the embodiment of the present invention produced by this method, pie is produced by using one or two or more different kinds of rice flour, and then the flour is kneaded with ordinary wheat flour It has the same soft taste as the pie and increases the consumption of rice, so you can enjoy healthy rice pie.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, It belongs to the scope of right.

S100: Step of crushing
S200: generating step
S300: Processing step

Claims

Crushing one or more different kinds of rice flour by water;
Kneading the ground rice to produce a kneaded product; And
And molding the kneaded product into a predetermined shape and then heating and pyrolyzing the kneaded product.

The method according to claim 1,
The rice flour is a mixture of rice flour, glutinous rice, black rice and rice at a predetermined ratio, a second mixture mixture of black rice and glutinous rice at a predetermined ratio, a third mixture of black rice and flour at a predetermined ratio Wherein the rice pie comprises at least one of the following ingredients.

3. The method of claim 2,
Wherein said grinding comprises:
A soaking step in which the glutinous rice is soaked in water for a predetermined time;
Adding a predetermined amount of salt to the so-called glutinous rice, and pulverizing the glutinous rice into a predetermined size;
A second pulverization step of pulverizing the glutinous rice pulverized in the first pulverization step,
A step of crushing the glutinous rice pulverized in the second pulverization step using a sieve,
And an addition step of adding at least two or more additives of almond, peanut, pumpkin seed, sunflower seed, walnut, pine nut, bank, chestnut, blueberry, By weight.

The method of claim 3,
Wherein the size of the rice flour produced in the first milling step is larger than the size of the rice flour produced in the second milling step.

3. The method of claim 2,
Wherein said grinding comprises:
A first pulverizing step of pulverizing the first mixed powder, the second mixed powder or the third mixed powder for a preset time;
A second pulverization step of adding a predetermined amount of the glutinous rice, the rice flour and the salt to the pulverized rice flour in the first pulverization step,
A third pulverizing step of pulverizing the pulverized rice in the second pulverizing step for a preset time,
A sieving step of filtering the pulverized rice in the third pulverization step using a sieve,
And an addition step of adding at least two or more additives of almond, peanut, pumpkin seed, sunflower seed, walnut, pine nut, bank, chestnut, blueberry, By weight.

The method according to claim 1,
Wherein the step of producing the kneaded product comprises:
A mixing step of mixing at least two additives of almond, peanut, pumpkin seed, sunflower seed, walnut, pine nut, bank, chestnut, cashew nut, blueberry,
And a kneading step of mixing and kneading at least one or more of fresh cream, sugar, milk, yeast, and baking powder with the mixed rice in the mixing step.

The method according to claim 1,
Wherein the pyrofabricating comprises:
A preheating step of preheating the oven to a predetermined temperature,
Placing the kneaded product in a molding machine, placing the kneaded product in the oven and heating the oven for a preset time to complete the baked pie,
And a pie packaging step of packaging the baked pies.

The method according to claim 1,
Wherein the pyrofabricating comprises:
Placing the kneaded product in a molding machine, placing the kneaded product in a steamer, and completing the steam with steam for a predetermined time,
And a pie packaging step of packaging the steam pie.

9. The method according to claim 7 or 8,
Further comprising a cutting step of cutting the finished pie into a shape desired by the user.

9. The method according to claim 7 or 8,
Further comprising a storing step of storing the packed pie at a predetermined temperature.

A rice pie produced by the method of any one of claims 1 to 10.