KR20150071104A - Gel-type Crushed Meal Using Nurungji (Crust of Overcooked Rice)or Dry Cooked Rice and Dry Vegetables, and Method of Preparing Same - Google Patents

Abstract

According to the present invention, a crushed meal is produced by spreading grains of cooked rice out on an oven pan after crust of overcooked rice is crushed or cooked rice is cooled down using the rice and grains as raw ingredients. The grains of cooked rice are toasted in an oven, and the toasted rice is cooled down to room temperature. The cooled down rice is ground in a mixer to produce hot air dried rice, and dry ingredients are crushed. The dry cooked rice is soaked in hot broth while the broth is boiled in a pot, and the grains and water are boiled by being stirred to be mixed. Dried fish and meat and a seasoning are put in the pot and the water is sufficiently absorbed in the dry cooked rice. Fire is turned off, and dry vegetables are put in the pot, and contents inside the pot are properly stirred with a whisk and are boiled again. According to the present invention, the crushed meal can be utilized for meal substitution food, general nourishing food, or convenience food.

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a gel-type browning formula prepared by pulverizing baked rice or dried rice and a food material,

The present invention relates to food to be eaten as a meal or a meal as a meal. More specifically, the present invention relates to a gel type food or beverage which is prepared by pulverizing dried rice or nori-rye and food-drying material which can be used as a substitute for a meal or for a patient, will be.

Patients and elderly people in long-term care facilities often need to be prepared differently from the food they eat. Patients who have poor chewing ability and poor oral hygiene or elderly seniors should eat foods that do not chew or swallow well. These foods include liquid diet, such as mushy, soft diet such as porridge, crushed diet made by shredding dried food to feel more chewing than porridge, and It can be divided into general formula that people eat. The present invention relates to a galvanic equation. The term "brown rice" refers to a medium type of food that can be eaten cooked in the form of grains that can be grinded with a mixer or blender and dried in the mouth to feel particles in the mouth.

Patients and the elderly often have poor chewing abilities, especially dementia, resulting in poor cognitive ability, resulting in dysphagia. Reduction of chewing ability and dysphagia lead to decrease of food intake and weight loss and immunity. Therefore, patients and elderly people should make efforts to prevent complications due to proper nutrition and malnutrition. At this time, the goal of nutrition management is to provide nutrition balanced diet suitable for meals ability to maintain the necessary amount of food and minimize weight loss.

Already in the elderly long-term care facilities and nursing homes, in addition to killing or liquidity, they also grind rice and side dishes according to the elderly's condition and provide a kind of galley meal. The reason is that some seniors refuse the texture and texture of slip caused by the gelatinization of rice starch when the rice is used as a main ingredient. In order to cope with this, And the side dishes are grinded.

There are many elderly people who prefer to eat rice instead of rice porridge because they provide less texture than rice dough and rice flour. However, it is difficult to prepare for long-term nursing facilities for some elderly people who are short-handed due to the necessity of separate preparatory process, and the nutrient density is lowered due to the addition of water necessary for grinding food. In the case of small- There is also a concern about the problem.

Long-term care facilities for elderly people with dementia include thickening agents containing gums, such as santhan, to provide flowable food during dysphagia.

General ceremonies have a calorie of more than 2,000kcal per day and nutrients, while soft or liquid meals are used only in special cases because of their low nutritional density. The heat-treated glutinous dried grains of the present invention, such as scorched rice or dried rice, can be crushed and used for patients who are difficult to chew or swallow, and the nutrients and calories can be adjusted by using various kinds of broth, dried and crushed vegetables and meat.

The present inventors have found that it is possible to solve the problems of the conventional browning formula and to make it suitable for the ingestion of the flowability and the property which the patient having difficulty swallowing can swallow safely and which contains the necessary calories and nutrients per day, And has been developed to develop the galvanic formula of the present invention with ease of use.

It is an object of the present invention to provide a method for producing granular dried rice or granulated rice, which is obtained by grinding dried rice or granulated rice, but is felt as small particles in the mouth, and the interaction between the granulated rice gruel or dried rice particles, And it is intended to provide a galley formula having a characteristic of being capable of being passed over to the neck safely without disturbing the food in the mouth even in the case of difficulty in swallowing due to having the agglomeration.

Another object of the present invention is to provide a galena formula without adding a thickener containing gum or the like.

It is still another object of the present invention to provide a galley formula which contains a daily amount of calories and nutrients, has diversity of products and hygiene conditions, and is easy to use.

These and other objects of the present invention can be achieved by the present invention which is described in detail below.

When using commercially available nurungji, the rice curd rice should be kept as it is without crushing or crushing, and it should be easy to crush the nurungji by hand. Dried rice puddles with crushed or crushed rice have more quarters. The pulverized burned rice particles are pulverized to a size of 0.5 to 3.0 mm from the pulverized state so as not to be too fine. The rice cooked with rice and cereal as a raw material is cooled and spread in an oven pan so that the rice is unfolded. The rice is baked in an oven at a temperature of 100 to 140 ° C for 1 to 2 hours to prevent browning, 15%. The baked rice is cooled to room temperature, and the cooled rice is ground in a mixer to produce pulverized hot-air dried rice. The crushed rice balls are crushed to a size of 0.5 to 3.0 mm so as not to be too fine. When baked at 100 ~ 140 ℃ for 1 ~ 2 hours in oven, browning and browning will have characteristics similar to Nurungji. The rice can usually be used as an electric rice cooker or a pressure cooker.

The seasoning including various vegetables, and the dry ingredients of the cooked fish meat are crushed to a size of 0.5 ~ 3mm or less. Roasted or boiled meats are as small as 3mm or less.

A certain amount of hot broth is boiled in a pot, and the prepared hot-air dried rice is scattered in broth, and dried rice is sprinkled so that it does not clump.

Boil dry rice for about 20 minutes with low heat or blow it with broth until broth is not left in the pan.

Put a certain amount of water into the pan and boil, season, stir-fry or boil the meat and the seasoning while mixing with the water so that the cereal does not clump and mix with water.

When the water in the pot is sufficiently absorbed by the dried rice, and the contents of the pot and the amount of water become about 1: 1 ratio, turn off the light and put the dried vegetables (carrot, spinach, black sesame, etc.) into the pan. At this time, the boiled porridge and dried vegetables are well dispersed with a whisk to prevent clumping.

After boiling with a whisk, boil once more, and finally prepare a baguette and seal it.

If you want to store the prepared brown rice, store it in a refrigerator below 5 ℃. When it is eaten, put it in a pan and heat it or use it in an oven to warm it to a good temperature.

The method of the present invention, which is produced according to the above method, can be used as a substitute for meals, a general nutritional formula or a simple formula for difficulty in dentistry or dysphagia, and has a unique color and flavor and is free of foreign taste and odor It is composed of 50 ~ 70% of purified water, 5 ~ 30% of hot air dried rice, 1 ~ 15% of vegetables or dried vegetables, 0.1 ~ 15% of fish meat, 1 ~ 10% of fat, 1 to 3% of milk protein, and 0.1 to 1% of salt, and a small amount of condiments, nutrient premixes and other food additives may be added.

Hereinafter, the present invention will be described in detail.

In the present invention, the particles derived from pulverized rice cake or dried rice are gorgeous, but they feel small particles in the mouth. During the cooking process, the interaction between the pregelatinized starch and the pulverized dried rice particles in the cooking process results in uniform flow and agglomeration It has the characteristic of being able to pass over the neck safely without disturbing the food in the mouth even in the case of difficulty swallowing. It does not add the thickener made by the gourd, it contains the necessary calories and nutrients per day, And has an effect of providing a galvanic formula that is easy to use.

The present invention relates to a food to be eaten as a food for eating or as a substitute for a meal. The present invention relates to a food or a food or a foodstuff to be eaten as a substitute for a meal or a simple meal for a patient or an elderly person having poor chewing ability, The present invention relates to a gel type food and beverage produced by pulverizing a material.

The rice cooked with rice and cereal as a raw material is cooled and spread in an oven pan so that the rice is unfolded. The rice is baked at 100 to 140 ° C for 1 to 2 hours in an oven. The baked rice is cooled to room temperature. Dried hot-air dried rice. The crushed rice balls are crushed to a size of 0.5 to 3.0 mm from the powder state so as not to be too fine. When baked at 100 ~ 140 ℃ for 1 ~ 2 hours in oven, browning and browning will have characteristics similar to Nurungji. The hot rolled rice that has been pulverized can be prepared by grinding the baked rice which is distributed in the market with a mixer. The rice can usually be used as an electric rice cooker or a pressure cooker.

Spices of various vegetables, seasonings and fishes are crushed to a size of 0.5 ~ 3mm. Vegetables can be carrot, spinach, black sesame, cabbage, radish, leaves, buttercups, various wild plants, and spices such as red pepper powder, garlic, pepper powder, onion and the like can be used. The meat can be anchovy, shrimp, seaweed, kelp, seaweed, dried seafood, various kinds of raw materials, etc. Meat may be meat cooked by heating beef, pork loin or chicken.

A certain amount of hot broth is boiled in a pot, and the above prepared pulverized rice cake or crushed hot air dried rice is scattered in broth, and the pulverized powder is sprayed so as not to clump. It is easy for a person skilled in the art to disperse crushed hot air dried rice to boiling broth.

Boil dry rice for about 20 minutes with low heat or blow it with broth until broth is not left in the pan.

A certain amount of water is put into the pan, and the meat is boiled and cooked and mixed with water so that the grains do not become clumped.

When the water in the pot is sufficiently absorbed by the dried rice and the amount of water and contents in the pot reaches about 1: 1 ratio, turn off the light and put the dried vegetables (carrot, spinach, black sesame, cabbage, radish, , Various wild vegetables). At this time, the boiled porridge and dried vegetables are well dispersed with a whisk to prevent clumping. It is well boiled with a whisk, and boiled once more to finally produce a boiled egg.

If you want to store the prepared brown rice, it should be sealed and packed in an appropriate amount and stored at below 5 ℃ for refrigeration. The galena of the present invention can be packaged in a disposable package or packed in a large capacity of 1 kg or more according to the convenience of the user, so that storage and handling are easy.

The method of the present invention, which is produced according to the above method, can be used as a substitute for meals, a general nutritional formula or a simple formula for difficulty in dentistry or dysphagia, and has a unique color and flavor and is free of foreign taste and odor It is composed of 50 ~ 70% of purified water, 5 ~ 30% of hot air dried rice, 1 ~ 15% of vegetables or dried vegetables, 0.1 ~ 15% of fish meat, 1 ~ 10% of fat, 1 to 3% of milk protein, and 0.1 to 1% of salt, and a small amount of condiments, nutrient premixes and other food additives may be added.

The browned rice using the pulverized baked rice or the pulverized dried rice of the present invention has little texture such as stickiness or gluten in the reduced fat diet. Although the texture is not good because there is stickiness and vignetting due to the last quarter and the luxurious state when boiling the dead, the galvana of the present invention is dried in a state of being fully gorgeous and is heated by giving moisture again, The starch is in a remarkably reduced state. Therefore, there is little texture such as tackiness or grass in reduction of meal.

Since the pure vegetable excluded from the additive of the present invention is freeze-dried and crushed, the dietary fiber, vitamins and minerals are well preserved, the soft texture is rapidly maintained upon heat treatment, the color and shape of the plant itself is well preserved, The shape and natural texture are maintained. In addition, fat, protein and micronutrients can be added during the production of the galena of the present invention, thereby providing a balanced nutrition formula.

The amount of salt can be reduced by using the broth made by adding vegetables, meat, seafood, etc. of the present invention, and diversity of products can be secured by using various food materials.

It will be understood by those skilled in the art that various changes in form and detail may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.

Claims (5)

Baked rice or baked rice is ground in a mixer to produce crushed hot air dried rice;
Spices including various vegetables, and dry material of meat are crushed to a size of 0.5 to 3 mm;
Hot soup is boiled in a pot and the prepared hot-air dried rice is sprinkled in broth and dried rice is sprinkled so that it does not clump;
Boil dry rice for about 20 minutes with low heat or blow it with broth until broth is not left in the pan;
Water is added to the pan and the meat is boiled and mixed with water without stirring, and the meat and the sauce are heated and cooked;
When the water in the pot is fully absorbed into the dried rice, and the contents of the pot and water are in a ratio of 1: 1, turn off the heat, put the dried vegetables in the pan, and boil the dried porridge ; And
Boiling the contents once more;
The method according to any one of claims 1 to 5, wherein the gel-type food is prepared in a gel-form.
The method of claim 1, wherein the pulverized hot air-
The rice cooked with rice and cereal as a raw material is cooled, and spread in an oven pan so that the rice is spread out;
Baking the rice balls at 100 to 140 ° C for 1 to 2 hours in an oven so as not to cause browning and having a water content of about 5 to 15%;
Cooling the baked rice to room temperature; And
Grinding the chilled rice to a mixer and pulverizing the particles to a powder state or a size of 0.5 to 3.0 mm;
The method according to any one of claims 1 to 3,
A gelatinized food in the form of a gel prepared by the process of any one of claims 1 to 6.
Baked rice or baked rice is ground in a mixer to produce crushed hot air dried rice; Crushing dry ingredients of various vegetables, seasonings and fishes into 0.5 ~ 3mm size; Hot soup is boiled in a pot and the prepared hot-air dried rice is sprinkled in broth and dried rice is sprinkled so that it does not clump; Boil dry rice for about 20 minutes with low heat or blow it with broth until broth is not left in the pan; Water is added to the pan and the meat is boiled and mixed with water without stirring, and then boiled, heat-treated fish and spices are put in; When the water in the pot is fully absorbed into the dried rice, and the contents of the pot and water are in a ratio of 1: 1, turn off the heat, put the dried vegetables in the pan, and boil the dried porridge ; And boiling the contents once more,
1 ~ 10% of fat, 1 ~ 10% of fat, 1 ~ 3% of soybean protein or milk protein, and 0.1 ~ 0.1% of salt. To about 1% of the total weight of the composition, wherein the gel-type food is gel-type food which can be used as a meal substitute, general nutrition, or simple meal for difficulty in dentistry or dysphagia.
The gelatinous food of claim 4, wherein a small amount of seasonings, nutrient premixes, and / or other food additives are added.