KR20150130041A - Preparation of cut-up rice cake sausage mingled with bulgogi - Google Patents

Abstract

The present invention relates to a method for preparing a Bulgogi bar rice cake sausage. The method of the present invention comprises steps of: mixing and aging minced Bulgogi with a natural sauce; cooking the same thereafter; and then grinding, punching, and molding the same along with black unpolished nonglutinous rice and unpolished nonglutinous rice.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a sausage,

The present invention relates to a method for producing bulgogi gangbok sausage as a fusion food. More particularly, the present invention relates to a method for producing a healthy food in the form of a sausage using traditional natural ingredients such as rice cakes and bulgogi.

Bulgogi is one of Korea's representative traditional foods, which is made by thinly slicing beef and boiling it in a marinade. It is common to bake in a sauce made of soy sauce, sugar, Various kinds of spices have been developed in various forms according to cooking methods and regions, such as putting vegetables and bean paste into meat, pouring broth in a potent way, and grilling grilled meat without grilling.

However, the food industry has developed instant grinded processed meat products mixed with synthetic sweeteners, coloring agents, synthetic coloring agents, synthetic flavoring agents, etc. for each kind of meat such as pork, chicken, lamb, etc. as well as beef, . In addition to these crushed processed meat products, there are also condiments containing the name of Bulgogi. Various synthetic additives such as caramel color, flavor enhancer, citric acid, amino acid solution and liquid fructose are used.

Nowadays, as wellness becomes an important lifestyle for consumers, it is becoming more and more interested in healthy foods using natural ingredients. Health foods are traditionally thought to be healthful and widely consumed, but most of the processed foods that consumers can buy contain a large amount of synthetic additives, which causes consumer complaints and distrust to remain, and is currently available Bulgogi products and seasonings can not be exceptions.

The purpose of the present invention is to develop a new type of bulgogi healthy food which is healthy but has excellent taste, flavor and texture by using only natural ingredients of traditional bulgogi and karaya.

The present invention relates to a method for preparing a papaya fruit by mixing 10.8 wt% of mushroom, 13.5 wt% of potato, 1.6 wt% of garlic, 2.7 wt% of onion, 2.7 wt% of garlic, 1.4 wt% of pear and 1.4 wt% of pineapple 1.6% soy sauce, 1.6% sesame oil and 0.3% sesame sesame seeds were added to the juice, and the sauce was mixed with 16.2% by weight of chopped beef, aged for 24 hours, 13.5% by weight of black brown rice and 32.4% by weight of brown rice were soaked for 8 hours, and 0.3% by weight of purified salt was added thereto, followed by wet-wet pulverization. The obtained roast meat materials were mixed and the mixture was mixed with 20 And a step of punching the dough, forming the dough through a slicing machine, applying vegetable oil to the formed rice cake, and rapidly freezing the dough, thereby obtaining a barbecued glazed rice sausage. All.

The roasted meat roasted rice sausage produced by the method of the present invention is made only of natural materials and has high commercial value as a popular food because it has the trust as a health food and the taste and nutrition of traditional bulgogi are combined with the excellent texture of the rice cake .

FIG. 1 is a view showing a manufacturing process of a barbecued gourd meat sausage according to the present invention as a preferred embodiment.

The brown rice used in the present invention is constituted by 2% of the grain structure, 5% of the hornblende, 2-3% of the embryo and 89-94% of the endocrine disrupter. Component analysis of the kernel shows that the moisture content is 14.5 to 15.5%, the main ingredient is starch (carbohydrate), and protein, fat and vitamin B1 are also contained. Starch accounts for 72 to 75%, and is a polysaccharide made by combining many glucose. Glucose, or starch, is composed of amylose and amylopectin. Amylose is present in about 17 to 24% of the rice starch in the japonica form and 26 to 31% in the indacar form, and the remainder is amylopectin. The content of amylose is related to tenacity as an index of the taste and the molecular structure of amylose affects the aging and aging of rice starch. The preferred content of amylose in brown rice is about 17.5% to 18.0%. Black rice brown rice has only the difference in color from brown rice and rice, and the structure and composition are the same.

The method of the present invention includes a soaking process in which rice brown rice and black rice brown rice are washed and immersed in water. Soaking not only induces the absorption of water so that sufficient digestion can occur when the crushed powder of brown rice and black brown rice is crushed, and controls the physical properties such as stickiness and hardness according to soaking time. In addition, immersion enhances starch particle damage of brown rice and black brown rice, and increases free amino acid content, water absorption index, water solubility index and water holding power, affecting appearance and taste. Taking these factors into consideration, the soaking time of the brown rice and black brown rice preferred in the method of the present invention is about 8 hours.

The method of the present invention includes a step of pulverizing water-soaked brown rice and black rice brown rice. Decreasing particle size by grinding increases the surface area, which increases the rate of heat transfer from steam to powder in the steaming process, shortening the steaming time and allowing the starch to be sufficiently luxurious. It is a semi-wet pulverization process in which brown rice and black rice brown rice, which have been soaked before grinding, are pulverized by removing water from the brown rice and black rice brown rice with medium moisture content of dry and wet. Grinders used for grinding soaked brown rice and black brown rice are typical of roll mills in which particles are crushed while passing between two or more rotating rollers. The damaged starch during the grinding is called damaged starch. Depending on the operating conditions of the grinder, the amount of damaged starch in brown rice and black brown rice affects product quality. For example, an increase in the amount of damaged starch increases water absorption, and a higher water absorption results in a sticky texture. When crushed by semi-wet method after soaking, the amount of damaged starch is reduced, and the sticky texture of the product can be prevented. In a preferred embodiment, the grinding process according to the present invention is performed for three times after water is removed from the water-soaked brown rice and black brown rice. The first is crushed in the direction of 10:30 of the laura handle, the second is finely crushed more than the first in the direction of 11:30 of Laura handle, and then mixed with the bulgogi ingredients, and the third is finer than the second Crush it.

The method of the present invention includes a step of grinding a mixture of pulverized brown rice and black rice brown rice and bulgogi. This is the process of getting the mixture of rice and bulgogi with water vapor. In this process, physicochemical changes such as luxation of the mixture of rice and bulgogi occur. The heat transfer from the steaming process is conduction heat transfer. Conduction is a form of heat transfer where energy transfer occurs at the molecular size and when the molecules get thermal energy they oscillate at their respective positions. Since water has a relatively high thermal conductivity, the heat of the steam is transferred to the mixed powder more quickly, and the time of steaming with steam affects the taste and nutrition of the product. In a preferred embodiment, the mixing time of the brown rice flour and black rice brown rice and bulgogi according to the present invention is about 20 minutes.

The method of the present invention includes a punching process after a mixture of brown rice and black rice brown rice and bulgogi is steamed. Mixed flour of brown rice and black rice brown rice and bulgogi, which have been steamed, are luxurious and viscous. Punching is a process of applying physical force to such enameled powder to make it viscoelastic, and is generally referred to as kneading or striking. Before punching, mix powder should be steamed and moisture controlled. If the water content is low, punching is not carried out, and if the water content is high, it is difficult to form the product by squeezing too much. Punching time as well as steaming time is very important. The longer the punching time is, the more the viscosity increases and the product becomes chewy and the taste is good, but the molding may be difficult. In a preferred embodiment, the punching time according to the invention does not exceed 30 minutes.

The method of the present invention includes product molding and packaging processes. The dough obtained by punching is shaped into sausage using a rice cake cutter. In a preferred embodiment, vegetable oil is applied through chilled water when it comes out of a karat cake cutter, followed by rapid freezing. Rapid freezing is performed at -18 캜 or lower, preferably -40 캜 or lower. When the product is frozen rapidly before hardening, the starch particles are fixed in an aged state, so that freshness and texture can be maintained at the same time as thawing. Frozen roasted meat roasted rice sausage is vacuum packed and frozen.

The terms and words used in the present specification and claims should not be construed to be limited to ordinary or dictionary meanings, but the inventor may appropriately define the concept of the term to describe its invention in the best way Can be interpreted as meaning and concept consistent with the technical idea of the present invention.

The present invention is illustrated in more detail through the following examples. It should be noted that these embodiments are merely preferred embodiments of the present invention and are not intended to represent all of the technical ideas of the present invention and thus various equivalents and modifications may be made at the time of filing of the present application I have to understand.

Example 1.

The following ingredients were used to prepare bulgogi maltusa sausage according to the present invention:

Brown rice 600 g

Black rice brown rice 250 g

Beef fillet 300 g

Potato 250g

Shiitake mushrooms 200 g

Green onion 30 g

onion 50 g

garlic 50 g

Soy sauce 30 g

ship 25 g

pineapple 25 g

Sesame oil      30 g

Purified salt       5 g

Sesame seeds 5 g

All vegetables were cleaned and prepared. Potatoes, shiitake mushrooms, onions, garlic, and pineapple juice. The sauce was prepared by adding soy sauce, sesame oil, pepper and sesame seeds to the juice. The beef was finely prepared and prepared, and the sauce prepared with the minced beef was added to the beef, and the beef was aged for 24 hours and roasted slightly to prepare the bulgogi.

Black rice brown rice and brown rice were eaten for 8 hours, washed cleanly, drained, and then mixed with roasted meat prepared in the order of Laura Handle and prepared after 10:30 and 11:30 second rounds. The mixture was milled for 12 hours.

The powder was placed in a syrup, steamed for about 20 minutes, immediately moved to an ice maker, and subjected to louer punching once or two times, followed by shaping through a rice cake cutter. The obtained bulgogi (Korean hamburger) sausage was immediately impregnated with cold water, followed by vegetable oil, quick-frozen at -40 ° C, and vacuum-packed. The storage period is 90 days from the date of manufacture in the frozen state.

For cooking, thaw the frozen sausage, cut it into pieces of egg, slice it into egg water, soak the sausage in egg water, and then bake it in a frying pan. It can be eaten as a snack or side dish or as a substitute for a meal. It is believed that the sausage of Bulgogi Garrageuk Sausage of the present invention is well known as a popular health food that anyone can easily enjoy because of the delicious taste of rice cake and the taste and nutrition of protein bulgogi.

The embodiments of the invention disclosed herein are merely illustrative of specific examples for purposes of understanding and are not intended to limit the scope of the invention. It will be apparent to those skilled in the art that other modifications based on the technical idea of the present invention are possible in addition to the embodiments disclosed herein.

Claims (2)

A mixture of 10.8 wt% shiitake, 13.5 wt% potato, 1.6 wt% onion, 2.7 wt% onion, 2.7 wt% garlic, 1.4 wt% pear and 1.4 wt% pineapple was made into juice 1.6% by weight of soy sauce, 1.6% by weight of sesame oil and 0.3% by weight of sesame were added to the juice to prepare sauces. The sauce was mixed with 16.2% by weight of chopped beef and aged for 24 hours, 13.5% by weight of black brown rice and 32.4% by weight of brown rice were soaked in water for 8 hours, and 0.3% by weight of purified salt was added thereto, followed by wet-wet pulverization. The obtained roast meat materials were mixed and the mixture was steamed for 20 minutes Pouring the dough into a rice cake, molding the dough through a rice cake cutter, and applying vegetable oil to the formed rice cake, followed by quick freezing to obtain roasted rice glaze sausage. The method as claimed in claim 1, wherein the punching step is firstly pulverized in a direction of 10:30 for Laura handle, secondly pulverized in a direction of Laura handle for 11:30, And pulverizing the mixture.

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