KR20160019920A - Rice-burger coated with buns and making method there0f - Google Patents

Abstract

Disclosed are a rice burger coated with a bread ingredient and a manufacturing method thereof. According to the present invention, the manufacturing method of a rice burger coated with a bread ingredient prevents rice paste from adhering to a mold, and consistently maintains the water content of boiled rice so as to maintain the taste of the boiled rice and improve the storability thereof. The manufacturing method of a rice burger coated with a bread ingredient comprises steps of: applying at least one ingredient selected from water, cooking oil and an egg to the inner surface of the mold; mixing at least one main ingredient selected from rice, barley, millet, glutinous rice, black rice and corn with at least one auxiliary ingredient selected from brown rice, bean, adzuki beans, adlay, chestnut, pumpkin, garlic, nuts, Schisandra chinensis (Turcz.) Baill., and Lycium chinense Miller to obtain a mixed ingredient, boiling the mixed ingredient to obtain boiled rice, and filling the mold with the boiled rice; compressing the boiled rice put in the mold to form the boiled rice in the shape of the mold, and separating the boiled rice from the mold; mixing 30-300 parts by weight of at least one ingredient selected from water, milk, green tea, Schisandra chinensis (Turcz.) Baill tea, Lycium chinense Miller tea and coffee with 100 parts by weight of a combination of wheat flour used as a main ingredient and at least one ingredient selected from glutinous rice flour, starch flour, corn flour, nut flour, brown rice flour, bean flour, black soybean flour, curry powder, dried meat powder, fish (anchovy or the like) powder, vegetable powder and seafood powder to obtain a mixture to be sprayed, mixing 0.1-10 parts by weight of at least one ingredient selected from yeast, Makgeolli and baking powder with the mixture to obtain a mixture to be aged, aging the mixture at room temperature for at least 30 minutes, and applying the mixture to the surface of the boiled rice separated from the mold or spraying the mixture on the surface; steaming, baking or frying the boiled rice to manufacture rice buns; and inserting a side dish and a patty between a pair of rice buns.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a rice burger coated with bread,

The present invention relates to a rice burger coated with bread and a method of preparing the same, and more particularly, to a rice burger coated with bread filled with rice, the surface of which is composed of bread, and a method for producing the same.

Generally, in countries where rice is used as a stock, rice is cooked with a variety of side dishes. In contrast to bread, this type of food culture has drawbacks in that it is very uncomfortable to eat while on the move. In rice balls or kimbap, Products.

However, unlike western culture where bread is used as a stock, rice has a negative perception about eating rice while traveling in Korea, so rice balls are not suitable for eating during transportation, Kimbap is used when going to mountain climbing, but there is a problem that the kimchi is damped by the moisture of rice during storage and texture is lowered.

In order to solve the above-mentioned problems, in recent years, triangular roasted rice giblets have been widely used so that crispy texture of roast can be saved, and rice burgers and rice burgers are also appearing.

Korean Patent No. 10-1304552 (Aug. 30, 2013) discloses "Rice burger manufacturing method ".

The present invention relates to a method of manufacturing a rice burger which enables a purchaser to select a variety of Korean dishes and to cook at least two or more of the dishes such as chicken ribs, stir fried anchovies, ramen noodles, or cutlet pork cutlets, and cooks rice in a hamburger bread shape The packed panel supporting the peripheral surface of the rice bundle was stacked on the upper surface of the packaging paper, the rice bundle was inserted into the packaging panel, and the upper surface of the rice bundle was partitioned into a plurality of spaces. Stacking a plurality of side dishes prepared in advance so as to be positioned between the partition members on the upper surface of the rice burner, removing the partition member, inserting the rice burn into the packaging panel, and packaging the rice burn and the packaging panel using a wrapping paper .

Korean Patent Laid-Open Publication No. 2003-0008652 (Jan. 29, 2003) discloses "rice kebab that does not leak contents."

This is about rice kebabs that do not leak sauces and contents so that modern people who can not afford separate meals can eat them easily.

Korean Patent Laid-Open Publication No. 2003-0000741 (2003.01.06) discloses a "method for manufacturing kimchi rice burger ".

This is a kimchi rice bun with rice, which replaces the traditional hamburger bread, and contains kimchi sauce containing kimchi patties and diced kimchi, as well as kimchi and rice to differentiate them from traditional hamburgers.

However, the rice burgers, kebabs, and kimchi rice burgers introduced in these prior arts are all inconvenient to eat while on the move, rice may be exposed to the outside, and rice particles may be scattered. There is a problem to be conscious.

Korean Patent No. 10-1291375 (Jul. 23, 2014) discloses "a method and a manufacturing apparatus for a rice burger. &Quot;

After filling the upper part with rice and separating the rice burger from the frame, the rice burger is pressed in a separate frame, and the rice burger is poured in a separate frame. The present invention relates to a method of manufacturing rice burgers and a manufacturing apparatus thereof.

However, this prior art technology has disadvantages in that the rice particles may be scattered and the contents may be scattered when the wrapping paper is peeled off, so that a separate spoon or the like is used. , The rice is exposed as it is, which has the disadvantages of the above-mentioned prior arts.

In foreign countries, sandwiches and hamburgers with various ingredients such as wheat flour as a main ingredient and breads and ham have been developed as world-class instant foods. In Korea, such sandwiches and hamburgers are perceived to be able to be taken while they are moving by hand In Korea, it is used for snacks.

The present inventor came to the present invention after studying and developing a form of rice burger which can freely eat such as a hamburger or a sandwich while on the move, in accordance with the recognition that the rice is not a food to be carried around while being carried by hand.

It should be understood that the foregoing description of the background art is merely for the purpose of promoting an understanding of the background of the present invention and is not to be construed as adhering to the prior art already known to those skilled in the art.

Korean Patent No. 10-1304552 (Aug. 30, 2013) Korean Patent Publication No. 2003-0008652 (Mar. 29, 2003) Korean Patent Publication No. 2003-0000741 (2003.01.06) Korean Patent No. 10-1291375 (2013.07.24)

In order to solve such a conventional problem, the present invention is configured such that the surface is coated with bread, the inside of which is filled with rice, and the inside of the rice is prevented from being disturbed by the coated bread, The object of the present invention is to provide a rice burger coated with bread which is filled with side dishes so that it can be easily taken while being carried on the move,

In order to accomplish the above object, the present invention provides a method of manufacturing rice burgers coated with bread according to the present invention, in order to prevent the rice bran from being buried in a mold, to maintain the moisture content of the rice continuously, A step of selecting at least one of water, edible oil, and eggs on the inner side of the mold, or applying a plastic wrap on the inner side; Rice or any one or more materials selected from rice, barley, millet, glutinous rice, black rice, and corn are mixed with one or more selected from the group consisting of brown rice, beans, red beans, yulmu, chestnuts, amber, garlic, nuts, The filling process; Placing the rice into the mold and pressurizing the rice into the mold, and separating the mold from the mold; One or more selected from among wheat flour as a main ingredient and selected from glutinous rice flour, starch flour, corn flour, nuts flour, brown rice flour, soybean flour, cooked flour, curry powder, dry meat flour, fish (anchovy etc.) flour, vegetable flour, 30 to 300 parts by weight of at least one material selected from the group consisting of water, milk, green tea, omija tea, gugija tea and coffee are mixed to 100 parts by weight of the mixture so that the composition can be sprayed, and then 0.1 or more of yeast, makgeolli, To 10 parts by weight of the rice bran, and aging the rice bran at room temperature for 30 minutes or more, and then sprinkling or spraying the rice bran on the surface of rice separated from the rice bran; The process of making rice buns by steaming, baking or frying rice; And inserting a side dish, patty, between the pair of burns.

To prevent stickiness as needed and to add a new flavor to your taste, sprinkle flour before making rice bran, or add rice flour, glutinous rice flour, corn flour, nuts flour, brown rice flour, soybean flour, Fish, fish (anchovy, etc.), vegetables, seafood, and the like, and spraying the mixture.

The rice may be bibimbap or fried rice mixed with rice and side dishes.

In order to add the taste of the rice, it can be prepared as fried rice or bibimbap mixed with side dishes or various seafood, vegetables, meat, fish flour, hot pepper paste, curry, It is possible.

In order to accomplish the above object, the present invention provides a method of manufacturing rice burgers coated with bread according to the present invention, in order to prevent the rice bran from being buried in a mold, to maintain the moisture content of the rice continuously, A step of selecting one or more of water, edible oil, and eggs on the inner side of the mold and applying or laying a plastic wrap; Rice or any one or more materials selected from rice, barley, millet, glutinous rice, black rice, and corn are mixed with one or more selected from the group consisting of brown rice, beans, red beans, yulmu, chestnuts, amber, garlic, nuts, The filling process; A step of putting rice into the mold and pressurizing the rice into the mold shape and forming a concave groove in the center of the rice and separating the mold from the mold; The process of filling side dishes in concave grooves formed in rice; The process of overlapping a pair of rice filled with side dishes; One or more selected from among wheat flour as a main ingredient and selected from glutinous rice flour, starch flour, corn flour, nuts flour, brown rice flour, soybean flour, cooked flour, curry powder, dry meat flour, fish (anchovy etc.) flour, vegetable flour, 30 to 300 parts by weight of at least one material selected from the group consisting of water, milk, green tea, omija tea, gugija tea and coffee are mixed to 100 parts by weight of the mixture so that the composition can be sprayed, and then 0.1 or more of yeast, makgeolli, To 10 parts by weight of the rice bran, and aging the rice bran at room temperature for 30 minutes or more, and then sprinkling or spraying the rice bran on the surface of rice separated from the rice bran; It includes the process of steaming, baking or frying rice.

Prevent stickiness as needed and add a new flavor according to your preference. Spread flour before boiling, baking or frying, or add rice flour, glutinous rice flour, corn flour, nuts flour, brown rice flour, soybean flour, The method may further include a step of spraying and mixing the ground powder mixed with meat, fish (anchovy, etc.), vegetables, seafood, and the like.

According to another aspect of the present invention, there is provided a method of preparing a rice burger coated with bread, the method comprising the steps of: preparing a rice gob rice husk mold, selecting one or more of water, edible oil, and eggs; Rice or any one or more selected from among rice, beans, red beans, yamu, chestnuts, amber, garlic, nuts, omija and gugija are mixed with rice, rice, barley, rice wine, glutinous rice, black rice and corn. The process of Kimbap spreading to form a rice layer; Arranging a side dish in a long direction in the center of the rice layer, or forming a long rice patty in a rice bran shape by rolling the rice bran in a mold; The Kimbab rice husks were spread out and the rice prepared in the form of Kimbap was separated from the rice bran molds. The rice bran was cooked on the surface of the rice using wheat flour as a main ingredient and added with glutinous rice flour, starch flour, corn flour, nuts flour, brown rice flour, At least one material selected from among water, milk, green tea, omija tea, gugija tea and coffee is added to 100 parts by weight of at least one material selected from curry powder, dry meat powder, fish (anchovy etc.) powder, vegetable powder, 0.1 to 10 parts by weight of at least one of yeast, makgeolli and baking powder is aged at room temperature for more than 30 minutes so as to be aged so as to be sprayable, Process; It includes the process of steaming, baking or frying rice.

Prevent stickiness as needed and add a new flavor according to your preference. Spread flour before boiling, baking or frying, or add rice flour, glutinous rice flour, corn flour, nuts flour, brown rice flour, soybean flour, The method may further include a step of spraying and mixing the ground powder mixed with meat, fish (anchovy, etc.), vegetables, seafood, and the like.

The patty may be a bibimbap or a fried rice mixed with rice and side dishes.

In order to accomplish the above object, the present invention provides a method of manufacturing rice burgers coated with bread according to the present invention, in order to prevent the rice bran from being buried in a mold, to maintain the moisture content of the rice continuously, A step of selecting one or more of water, edible oil, and eggs on the inner side of the mold and applying or laying a plastic wrap; Rice or any one or more selected from among brown rice, beans, red beans, yulmu, chestnuts, amber, garlic, nuts, omija and gugija are mixed with rice, rice, barley rice, glutinous rice, glutinous rice, Mixing the side dishes to prepare the bibimbap and filling it into the mold; Inserting the handlebar into the bibimbap so that one end of the handlebar protrudes from one side of the bibimbap; The bibimbap is separated from the mold and the surface of the bibimbap is cooked with wheat flour as a main ingredient and ground with glutinous rice flour, starch flour, corn flour, nuts flour, brown rice flour, soybean flour, 30 to 300 parts by weight of at least one material selected from the group consisting of water, milk, green tea, omija tea, gugija tea, and coffee is mixed with 100 parts by weight of at least one material selected from among powder, vegetable powder and seafood powder to such an extent that spraying is possible, Mixing 0.1 to 10 parts by weight of any one or more of yeast, makgeolli and baking powder, aging the mixture at room temperature for 30 minutes or more, and applying or spraying the mixture on the surface of the bibimbap; And bake, bake or fry the bibimbap.

To prevent stickiness as needed and to add new flavor according to preference, the above-mentioned bibimbap is sprinkled with flour before steaming, baking or frying, or with rice flour, glutinous rice flour, corn flour, nuts flour, brown rice flour, Dried fish, fish (anchovy, etc.), vegetables, seafood, and the like, and further spraying and coating the mixture.

The side dishes and patties may be any one or more materials selected from herbs, roasted meat, roasted kimchi, meat, fish, and vegetables. In order to improve the adhesion of the side dishes and patties, eggs, flour, rice flour , Glutinous rice flour, and starch powder may be mixed with the material.

The present invention has the advantage of manufacturing a new type of rice burger which is filled with rice and side dishes although the appearance is a shape of bread due to the above-described technical structure.

In addition, there is no disturbance of rice balls due to the coated bread on the surface, and it can be eaten by hand like hamburgers and sandwiches by preventing the rice balls from getting in the hands. By using various materials in the process of coating rice with bread, There is an advantage that it is possible to manufacture a rice burger which is helpful to health.

Also, since the surface of rice is coated with bread and the moisture content of rice, which is an important factor for determining the taste of rice, can be kept constant, moisture of rice is prevented from drying, and maintenance and storage are improved.

Furthermore, it is possible to easily produce various kinds of rice, which is advantageous in mass distribution as frozen food.

1 is a view illustrating a manufacturing process of an embodiment of the present invention,
2 is a view illustrating a manufacturing process of another embodiment of the present invention,
3 is a view illustrating a manufacturing process of another embodiment of the present invention,
4 is a view illustrating a manufacturing process of another embodiment of the present invention.

Hereinafter, a method of manufacturing a rice burger according to a preferred embodiment of the present invention will be described with reference to the accompanying drawings.

1, a method of manufacturing a rice burger according to an embodiment of the present invention includes preparing a mold 1, filling the mold 1 with a rice, separating the rice from the mold 1, The surface is composed of wheat flour as a main ingredient and the flour is used as a main ingredient and the content of glutinous rice flour, starch flour, corn flour, nuts flour, brown rice flour, soybean flour, 30 to 300 parts by weight of at least one material selected from water, milk, green tea, omija tea, gugija tea and coffee are mixed with 100 parts by weight of a material selected from at least one of seafood powder, , Makgeolli, and baking powder are mixed and aged at room temperature for 30 minutes or more, and then applied or sprayed on the surface of the rice.

It also contains flour, wheat flour, rice flour, glutinous rice flour, corn flour, nuts flour, brown rice flour, soy flour, dried meat, fish (anchovies, etc.), vegetables, Seaweeds, etc., can be mixed and sprayed, and then coated, and then coated, baked, baked, or fried to produce a spinach, bread, or crispy texture.

In addition, the side dishes may be mixed with rice to form fried rice or bibimbap, or a side dish or patty may be inserted between a pair of rice burns after the rice burns are prepared.

The mold 1 uses a mold 1 in which a polyhedron such as a hemispherical mold, a hexahedron or the like is divided into two parts in the longitudinal or transverse direction. The shape of the mold 1 is designed in consideration of design factors, The shape may be arbitrarily modified by the user.

In such a mold 1, the rice is filled. When the rice is filled, the rice boll on the inner side of the mold 1 can be buried, and when the rice boll is buried, it is difficult to separate the rice from the mold 1, It is preferable to apply one or more of water, edible oil, and eggs to the inside of the mold (1) so as to prevent sticking to the inside of the mold (1) before the rice is put into the mold.

At the time of rice production, at least one main ingredient selected from rice, barley, wheat, glutinous rice, black rice and corn is mixed with at least one selected from brown rice, soybean, red bean, chestnut, yamu, amber, garlic, nuts, You can cook rice.

The rice may be seasoned with various sauces depending on the taste of the fisher.

When the rice is finished, the rice is put into the mold 1 and pressed with a predetermined force to mold the rice into a mold 1, and then the rice is separated from the mold 1.

When the rice is separated from the mold 1, the rice surface is coated. As the coating material, wheat flour is used as the main material so that it can be recognized as bread in the final processing.

Such wheat flour may be kneaded and coated in water.

At this time, 30 to 300 parts by weight of water are mixed with 100 parts by weight of flour, which is kneaded to such an extent that spraying is possible.

When 100 parts by weight of wheat is mixed with less than 30 parts by weight of water, the mixture can not be sprayed by spraying. When the mixture is mixed with more than 300 parts by weight, the mixture is too thin and the thickness of the coating becomes too thin. There is a problem.

The coating material can be a blend of glutinous rice flour, corn flour, nuts flour, soy flour, spoon powder, curry powder, dried meat, fish (anchovies, etc.), vegetables, and seafood powder.

It is preferable to use 0.1 to 10 parts by weight of such a maturing material. When the content of the matting agent is less than 0.1 parts by weight, aging effects can not be obtained. There is a problem that the taste of the rice is lowered when it is used in excess of the weight.

It is preferable that aging is continued at room temperature for 30 minutes or longer. In order to prevent the aged material from being sprinkled on the surface of the rice and to prevent the bread from getting on the hands during the cooking process, various kinds of edible flour such as horse powder, You can also sprinkle edible oil.

Edible flour such as wheat flour can be sprinkled with hooks, or rolled with flour sprayed on the ground.

 On the other hand, edible flour can be used by grinding fish, vegetables, seafood, mushrooms, etc. such as rice flour, corn flour, nuts flour, brown rice flour, soybean flour, dried meat, anchovy, As well as health food such as ginseng tea can be added.

When the coated rice is steamed, baked, or fried according to the eating habit, the rice cooked in the appearance is bread and its contents are rice.

Thereafter, a side dish, patty, etc. are inserted between a pair of rice bins to produce a final rice burger, side dishes, and patties may be prepared in the form of fried rice mixed with side dishes and bibimbap.

Patty can also be used for ham, various kinds of gas (such as donge, fish gas), tteokgalbi, egg yolk, cheese, etc., and also for herbs, roasted meat, stir fried kimchi etc. In the latter case, It is preferable to prevent the material from being disturbed by mixing and kneading with powder or the like, and the amount thereof is minimized to such an extent that the original taste of the material is not affected.

Also, you can wrap the side dishes and use them as patties. Instead of Kim, you can cook vegetables with wide sides such as zucchini leaves, cabbage leaves, sesame leaves, etc. and then wrap the side dishes and use them as patties.

This manufacturing process will be described in more detail.

① After rice is cooked with 1000g of rice, add 5g of spoon powder and make it into a bibimbap shape.

② Sprinkle water on a round mold with a diameter of 12cm and a thickness of 2cm so as not to get rid of the rice balls. Put the mixed rice in the rice paddy and lightly press it flatly, and then remove the rice from the rice paddy.

③ On the surface of cooked rice, 30g of glutinous rice powder and 5g of yeast are mixed with 100g of wheat flour, then 130g of water is mixed and aged at room temperature for 1 hour to prepare a coating agent.

④ Spray the coating so that the coating is thinly coated on the surface of the rice.

⑤ Steam the coated bread for 3 minutes with steam.

⑥ To make the patty, add 50g of pork cut into 1mm or less of kimchi and add 10g of various kinds of seasoning, starch powder and 10g of glutinous rice powder to make stir-fried kimchi. Put it into a 2cm thick, 10cm diameter To produce a patty.

⑥ It is completed by inserting patties and eggs between a pair of rice bunns made like this.

⑦ It is completed by inserting patty and egg dip between a pair of rice burns.

As shown in FIG. 2, in another embodiment of the method for manufacturing rice burger of the present invention, a mold 1 is prepared, rice is provided to fill the mold 1, rice is put into the mold 1, (1). At the same time, a concave groove is formed at the center of the rice, the rice is separated from the mold (1), the side dish is filled in the concave groove, a pair of rice is stacked and the rice surface is coated, Steamed, baked or fried.

The shape of the mold 1, the method for preventing the scum from sticking to the inside of the mold 1 before the rice is put into the mold, the method for coating the rice surface, and the like are the same as those described in the embodiment of the present invention Therefore, the description thereof is omitted.

According to another embodiment of the present invention, unlike the embodiment, a central portion of the rice is pressurized by using a convex pushing member at one end thereof to form a concave groove in the central portion of the rice, , A pair of rice filled with side dishes will overlap.

When the inside of the rice is coated with the coating material and then processed into the side dish, the inside of the rice burger containing the side dishes is completed.

As shown in FIG. 3, another embodiment of the method of manufacturing rice burger of the present invention is a method using a Kimbap horse frame 5.

In order to prevent the rice bran from being buried in the mold (5), water, edible oil, eggs and the like are applied, the rice made from the above-mentioned material is spread on the mold (5) to form a rice layer, Or put a long patty into the rice bran to make rice gibbons in the shape of rice gob.

The patty may be inserted into the rice in a manner that the rice is made into a rod shape using the frame 5 and inserted into the rice.

According to the service of the purchaser, rice, patty or rice and side dishes may be prepared in advance, and rice bibimbap may be manufactured using Kimbap horse frame 5.

The above-described coating materials are coated on the surface of the prepared rice cooked with rice, and the rice burger is completed through processing such as grilling, baking, and frying after coating and aging.

One embodiment of a method for manufacturing rice burgers using the mold 5 is described below.

① For people with adult diseases, rice is made by mixing 500g of rice black rice, 200g of barley rice, 300g of brown rice glutinous rice, and 300g of sweet potato cut into 5mm size.

② Kimbap sprinkles water on the frame and spreads the prepared rice in a wide and flat place.

③ Cut the sage herbs to 3mm or less, add chicken breast and oil-free beef, and mix with sesame oil, sesame oil, and other seasonings.

④ stir fried herbs sprinkle the rice in the center of the rice spread in the frame of the kimbap, so that the stir-fried herbs are not visible from the outside.

⑤ 5g of wheat flour, 50g of brown rice flour, 50g of walnut, and 10g of nuts mixed with peanut flour were mixed and mixed. After mixing 5g of yeast and 60g of water and green tea mixture for 1 hour at room temperature, .

⑥ Sprinkle evenly a brown rice flour with a particle size of 1mm or less on the coated rice surface.

⑦ Put the coated rice into the steamer and steam it for 3 minutes to finish the coating on the surface.

As shown in FIG. 4, in another embodiment of the method for manufacturing rice burger of the present invention, bibimbap is made by mixing various side dishes with rice produced in the above-described embodiments, putting it into the mold 1, And a step of inserting the one end of the handle bar 5 into the bamboo plate so that the one end of the handle bar 5 can be protruded from one side of the bibimbap, separating the bamboo plate 1 from the mold 1, and coating and processing it.

The handle bar 5 may be inserted into the rice in a state where children's favorite sausage or the like is inserted into the one end of the handle bar 5. [

The process of preventing the bibimbap from appearing on the mold 1, the process of making rice, the coating process, etc. are very similar to those of the above-described embodiments.

While the present invention has been particularly shown and described with reference to specific embodiments thereof, it will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the following claims It will be apparent to those of ordinary skill in the art.

1: Pattern 3:
5: Handle bar

Claims (11)

Rice or any one or more materials selected from rice, barley, millet, glutinous rice, black rice, and corn are mixed with one or more selected from the group consisting of brown rice, beans, red beans, yulmu, chestnuts, amber, garlic, nuts, The filling process;
Placing the rice into the mold and pressurizing the rice into the mold, and separating the mold from the mold;
One or more selected from among wheat flour as a main ingredient and selected from glutinous rice flour, starch flour, corn flour, nuts flour, brown rice flour, soybean flour, cooked flour, curry powder, dry meat flour, fish (anchovy etc.) flour, vegetable flour, 30 to 300 parts by weight of at least one material selected from the group consisting of water, milk, green tea, omija tea, gugija tea and coffee are mixed to 100 parts by weight of the mixture so that the composition can be sprayed, and then 0.1 or more of yeast, makgeolli, To 10 parts by weight of the rice bran, and aging the rice bran at room temperature for 30 minutes or more, and then sprinkling or spraying the rice bran on the surface of rice separated from the rice bran;
A process for producing bread-coated rice burgers, comprising the step of baking, baking or frying rice to produce rice buns.
Rice or any one or more selected from among rice, rice, barley, wheat, glutinous rice, black rice and corn are mixed with rice, rice, rice, The filling process;
The rice is put into the mold and pressurized to form the mold, and a concave shape is formed at the center of the rice and separated from the mold;
The process of filling side dishes in concave grooves formed in rice;
The process of overlapping a pair of rice filled with side dishes;
One or more selected from among wheat flour as a main ingredient and selected from glutinous rice flour, starch flour, corn flour, nuts flour, brown rice flour, soybean flour, cooked flour, curry powder, dry meat flour, fish (anchovy etc.) flour, vegetable flour, 30 to 300 parts by weight of at least one material selected from the group consisting of water, milk, green tea, omija tea, gugija tea and coffee are mixed to 100 parts by weight of the mixture so that the composition can be sprayed, and then 0.1 or more of yeast, makgeolli, To 10 parts by weight of the rice bran, and aging the rice bran at room temperature for 30 minutes or more, and then sprinkling or spraying the rice bran on the surface of rice separated from the rice bran; And
And baking or frying the coated rice in a coated state.
The process of Kimbap preparing the mold and applying water;
Rice or any one or more selected from among rice, beans, red beans, chestnut, yamu, pumpkin, garlic, nuts, omija, and gugija are mixed with rice or any one or more of the main ingredients selected from rice, barley, millet, glutinous rice, The process of Kimbap spreading to form a rice layer;
Arranging a side dish in a long direction in the center of the rice layer, or putting a long patty into a rice bran to mold the rice bran into a rice bran shape;
The kimbab rice husks were spread out and the rice prepared in the form of rice noodles was separated from the rice bran husks. The rice bran was used as a main raw material, and rice flour, starch flour, corn flour, nuts flour, brown rice flour, soybean flour, 30 to 300 parts by weight of at least one material selected from the group consisting of water, milk, green tea, omija tea, gugija tea and coffee is added to 100 parts by weight of at least one material selected from dry meat powder, fish (anchovy etc.) powder, vegetable powder, Mixing 0.1 to 10 parts by weight of at least one of yeast, makgeolli, and baking powder so that they can be aged and then aging at room temperature for 30 minutes or longer, and then applying or spraying the mixture on the surface of the rice; And
A method of making bread-coated rice burgers, comprising the step of baking, bending or frying the coated rice.
Applying at least one selected from the group consisting of water, edible oil, and eggs to the inside of the mold so as to prevent the mold from being buried in the mold;
Rice or any one or more selected from among brown rice, soybean, red bean, chestnut, yulmu, amber, garlic, nuts, omija, and gugija are mixed with rice or any one or more selected from rice, barley, rice wine, glutinous rice, Mixing the side dishes to prepare one of fried rice and bibimbap, and filling the mold;
Inserting the handle bar into the fried rice or bibimbap so that one end of the handle bar protrudes from one side of the fried rice or bibimbap;
The above fried rice or bibimbap is separated from a mold, and the flour is used as a main ingredient and the flour is mixed with glutinous rice flour, starch flour, corn flour, nuts flour, brown rice flour, soybean flour, 30 to 300 parts by weight of at least one material selected from the group consisting of water, milk, green tea, omija tea, gugija tea and coffee are mixed to 100 parts by weight of at least one material selected from flour, Rice wine, and baking powder, and aging the mixture at room temperature for 30 minutes or more, and then applying or spraying the mixture on the surface of the fried rice or bibimbap; And
And baking or basting or frying aged fried or bibimbap in a coated state.
The method according to claim 1,
Further comprising the step of inserting a side dish, patty, between the pair of burns.
The method according to any one of claims 1 to 4,
A method for manufacturing a rice burger coated with bread, characterized in that the mold is filled with water, edible oil, eggs, or a plastic wrap to prevent the rice boll from being buried in the mold, and the rice is then filled into a mold.
The method according to any one of claims 1 to 4,
Characterized in that the surface of the coated rice is sprayed or buried with wheat flour, rice flour, glutinous rice flour, corn flour, nuts flour, brown rice flour, soy flour, dry meat, fish, vegetables, seafood, How to make a rice burger.
The method according to any one of claims 1 to 3,
Wherein the rice is one of fried rice or bibimbap.
The method according to any one of claims 1 to 4,
The method of manufacturing a rice burger coated with bread according to any one of the preceding claims, wherein at least one selected from green tea, omija tea, gugija tea, and coffee is sprayed on the frame.
The method according to any one of claims 1 to 2,
The patty may be prepared by mixing at least one selected from egg, wheat flour, rice flour, glutinous rice flour and starch flour by selecting at least one of herbs, meat, seafood, vegetables and vegetables, Wherein the bread is coated with a rice burger.
A rice burger coated with bread prepared by the method of any one of claims 1 to 4.

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