KR20160101524A - Roasted rice ball and making method of the same - Google Patents
Roasted rice ball and making method of the same Download PDFInfo
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- KR20160101524A KR20160101524A KR1020150024260A KR20150024260A KR20160101524A KR 20160101524 A KR20160101524 A KR 20160101524A KR 1020150024260 A KR1020150024260 A KR 1020150024260A KR 20150024260 A KR20150024260 A KR 20150024260A KR 20160101524 A KR20160101524 A KR 20160101524A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
The present invention relates to a roasted rice ball which can control the salinity by using various natural materials instead of using salt, and which can further enhance the flavor of the rice ball as well as its superiority in health by containing seaweed and the like, .
In general, rice ball is a kind of simple food which is made by sticking together in a proper amount so as to easily ingest the rice used as a stock, and various kinds of side dishes (for example, kimchi, bulgogi, or tuna) are usually combined with rice in rice.
In addition to the side dishes included in rice balls, such rice balls may greatly depend on the taste, nutrition, or merchandise of rice, but most of the rice balls that have been developed to date are only deviated to improve the side dishes contained in rice balls .
As a related prior art, in Patent Document 1, pretreated tuna, mayonnaise, sesame seeds, and corn are mixed to prepare rice balls, and 15 to 30 parts by weight of rice balls are added to 100 parts by weight of rice for rice balls, Respectively.
In Patent Document 2, 10 to 20 parts by weight of onion, 5 to 10 parts by weight of bell pepper, 5 to 10 parts by weight of celery, 5 to 10 parts by weight of carrot, 5 to 10 parts by weight of potato and 0.3 to 0.7 cm of one line of parsley Put the butter and the above ingredients in the pot and stir it up properly. Add 40-60 parts of rice to the pot, make rice balls of the appropriate size, put potato starch powder in it, put the egg in it and put bread crumbs and fry rice in oil. Respectively.
However, the rice ball described above is a combination of already known materials, and the taste thereof is too general, and it is not only normal but also can not be expected in the health science.
In order to solve this problem, Patent Document 3 discloses a fermented food containing a fermented rice product prepared by using fermented longevity, and a fermented food containing at least one of fermented foods, fermented foods, salted rice, And a fermented sushi rice ball in the form of rice balls prepared by combining the prepared rice balls and the raw material. However, in this case, various fermented foods have been added to reduce the taste of the rice balls, .
In order to solve the above-mentioned problems, the present invention provides a method of preparing rice balls by adding rice sake, amino acid, hearing aid, and natural water to rice balls, In addition to forming rice balls by mixing kelp, hearing, natural soy sauce, sake, cheese, and the like, as well as using the above-mentioned natural materials to control the salinity, In particular, the inclusion of seaweeds will make it possible to achieve superiority in the taste of rice balls and superiority in healthcare.
Another object of the present invention is to improve the merchantability by imparting luxury to each material, such as using natural water of Hallasan and sake made of finest rice as described above.
The present invention relates to a roasted rice ball which comprises 8 to 15 parts by weight of seaweed, 1 to 4 parts by weight of audible oil, 3 to 5 parts by weight of soy sauce, 2 to 5 parts by weight of sake and 5 to 20 parts by weight of cheese, And the roasted rice balls are used as means for solving the problem.
Here, it is preferable that the sushi rice be mixed with 100 to 200 parts by weight of rice, 3 to 5 parts by weight of sake, 1 to 5 parts by weight of amino acid and 2 to 5 parts by weight of hearing to 100 parts by weight of natural water.
According to the present invention, there is provided a method for preparing roasted rice balls, which comprises mixing 100 to 200 parts by weight of rice, 3 to 5 parts by weight of sake, 1 to 5 parts by weight of amino acid and 2 to 5 parts by weight of hearing, (S100) by heating at 90 to 110 DEG C for 25 to 35 minutes to prepare a liquor; And 8 to 15 parts by weight of seaweed, 1 to 4 parts by weight of audible oil, 3 to 5 parts by weight of soy sauce and 2 to 5 parts by weight of sake are mixed with 100 parts by weight of the prepared slub, Mixing 5 to 20 parts by weight of the mixture into a rice ball shape (S200); And baking the shaped rice balls at 100 to 150 ° C for 1 to 5 minutes using charcoal (S300). [7] The method of manufacturing baked rice balls according to claim 1,
In preparing rice balls, rice balls are first prepared by adding sake, amino acid, hearing aid, and natural water to the rice to form rice balls. When rice balls are formed into rice balls, kelp, hearing, natural soy sauce, Cheese, etc. are mixed and formed into rice balls. In addition to the above-mentioned natural materials, the salt is regulated by using the above-mentioned natural rice ball, It is not only a more luxurious flavor but also a superiority in healthcare. In addition, as mentioned above, it is possible to give a high quality to each of the ingredients, such as using natural water of Halla mountain and sake made of finest rice, It is possible to improve the merchantability.
1 is a flowchart illustrating a method of manufacturing a roasted rice ball according to the present invention;
In order to achieve the above-described effects, the roasted rice ball and the method of manufacturing the same according to the present invention will be described only in terms of understanding the technical structure of the present invention, and the description of the other parts will be omitted so as not to disturb the gist of the present invention Be careful.
Hereinafter, the roasted rice ball according to the present invention and its manufacturing method will be described in detail.
First, the roasted rice ball according to the present invention contains 8 to 15 parts by weight of seaweed, 1 to 4 parts by weight of seaweed, 3 to 5 parts by weight of soy sauce, 2 to 5 parts by weight of sake, and 5 to 20 parts by weight of cheese, .
At this time, the sushi rice is prepared by mixing 100-200 parts by weight of rice, 3-5 parts by weight of sake, 1-5 parts by weight of amino acid and 2-5 parts by weight of hearing to 100 parts by weight of natural water.
The kelp is a type of seaweed, which contains various pigments such as carotenes, xanthophylls and chlorophyll as well as carbohydrates such as mannit and laminarin, which are made by carbon assimilation, and alginic acid, which is a component of the cell wall. Amino acids such as glutamic acid are contained and the components vary depending on the species, but approximately 16% of moisture, 7% of protein, 1.5% of fat, 49% of carbohydrates and 26.5% of inorganic salts, 20% of carbohydrates are fibrin, And laminarin, and polysaccharides such as iodine, potassium, calcium, etc., because it contains a lot of inorganic salts, kelp eat a little often to supply inorganic salts are good for the lignin contained in the kelp amino acid is said to have the effect of lowering blood pressure (Korean Patent No. 10-1114914, etc.) can give health superiority to rice balls, When the content is less than 8 parts by weight and is a fear that the efficiency of the given health significant superiority such as the incomplete if it exceeds 15 parts by weight but rather is likely to inhibit the taste of the rice.
The hearing is a seagrass that grows in the shape of a deer horn, whose name is Codium fragile, whose name is Codiaceae, whose name is Codium, diuretic, which is used as an antipyretic agent for digestion. The most important nutrients are dietary fiber, calcium, iron, vitamin A and C in abundance. Hearing has been used for many years from Hyojun's Donguibogam It is known that it heats the garage and heals the osteoporosis of the child and treats the buckwheat poison. It is a summary of the heat and wind in the oriental food called jujube, It is also known that it is said to let the stones fall to those who have it, and it can also give a health superiority to the rice balls, Is less than 1 part by weight, there is a possibility that the above-mentioned superiority of health superiority is insufficient, and if it exceeds 4 parts by weight, the taste of rice balls may be deteriorated.
The soy sauce is a non-polluting soy sauce made only by refining process without the addition of artificial materials or other materials and workpieces, and can be applied to Japanese natural non-polluting soy sauce owned by Choko or Koi Guchi (Japan's finest soy sauce) If the content is less than 3 parts by weight, the flavor of the rice ball may be increased. If the content is more than 5 parts by weight, the salt taste may be excessively expressed.
The sake is added to improve the rice ball quality and to remove various kinds of rice balls. It can be used as the finest rice sake in Japan, made from finest rice. If the content is less than 2 parts by weight, There is a possibility that the addition or the removal efficiency of the product may be lowered. If it exceeds 5 parts by weight, the taste of the sauce may be rather changed.
However, the content of the cheese may be varied depending on the taste of the recipient, but when the content of the cheese is less than 5 parts by weight, the taste of the cheese is not properly expressed If the content is more than 20 parts by weight, the flavor of the rice balls may be reduced.
The natural water means water directly extracted from the underground rock without further processing, and natural water such as HALASAN extracted from HALASAN can be used.
The rice is eco-friendly rice prepared without organic chemicals or pesticides, and eco-friendly rice has already been marketed in various places on the market, so a detailed description thereof will be omitted.
The amino acid is a basic constituent unit of a protein that constitutes the body of a living organism. It contains valine, leucine, isoleucine, methionine, threonine, lysine, phenylalanine, tryptophan and histidine. It is known that it is possible to supplement various nutrients such as the function of the body as well as the function of the body (Korean Patent No. 10-0895021 etc.), and amino acid-related products are also widely used in the market, When the content is less than 1 part by weight, there is a fear that the efficiency of imparting the health superiority is insufficient. When the content is more than 5 parts by weight, the rice ball There is a fear that the taste of the product may be inhibited.
Since the sake and the hearing have already been described above, detailed description thereof is omitted. When the content of sake and hearing is less than the above range, various effects due to addition of sake and auditory sense may not be exhibited. If it exceeds the range, the taste of the rice balls may be reduced.
On the other hand, the types and contents of each of the above-mentioned materials are not limited to the above-mentioned range, and can be variously modified in consideration of taste to be implemented,
Next, as shown in FIG. 1, the method of manufacturing roasted rice balls according to the present invention includes a step S100 of producing a slice, a step S200 of shaping the slate into a rice ball shape, And a step S300 of baking rice balls.
In step S100, 100 to 200 parts by weight of rice, 3 to 5 parts by weight of sake, 1 to 5 parts by weight of amino acids and 2 to 5 parts by weight of an audible oil are mixed with 100 parts by weight of natural water, It is possible to manufacture the liquor by heating for 35 minutes. If the production conditions of the liquor deviate from the above range, the taste and texture of the liquor may not be realized properly.
In step S200, 8-15 parts by weight of seaweed, 1-4 parts by weight of seaweed, 3-5 parts by weight of soy sauce and 2-5 parts by weight of sake are mixed with 100 parts by weight of the prepared slices, And 5 to 20 parts by weight of cheese are mixed to form rice balls. The rice balls may be shaped into various shapes such as spheres, triangles, polygons such as squares or stars.
The description of each material used in steps S100 and S200 and the critical significance of each content have already been described in detail.
In step S300, the shaped rice balls are baked at 100 to 150 DEG C for 1 to 5 minutes using charcoal. If the roasting condition is out of the above range, the flavor of the rice ball may be damaged.
BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, roasted rice ball according to the present invention and a method for producing the same will be described in detail with reference to the following examples. However, the present invention is not limited to the following examples.
1. Manufacture of rice balls
(Example 1)
100 parts by weight of natural water, 100 parts by weight of rice, 3 parts by weight of sake, 1 part by weight of amino acid and 2 parts by weight of hearing were mixed and heated at 90 캜 for 35 minutes to prepare a slug (S100). 8 parts by weight of sea tangle, 1 part by weight of ear, 3 parts by weight of soy sauce and 2 parts by weight of sake were mixed with 100 parts by weight of the prepared sliced rice, and 5 parts by weight of cheese was mixed with rice balls. (S200). Then, the shaped rice balls were roasted at 100 ° C for 5 minutes using charcoal (S300), and roasted rice balls were prepared.
(Example 2)
200 parts by weight of rice, 5 parts by weight of sake, 5 parts by weight of amino acid and 5 parts by weight of hearing were mixed with 100 parts by weight of natural water, followed by heating at 110 DEG C for 25 minutes to prepare a slice (S100). 15 parts by weight of seaweed, 4 parts by weight of audible oil, 5 parts by weight of soy sauce and 5 parts by weight of sake were mixed with 100 parts by weight of the prepared sliced rice, and 20 parts by weight of cheese was mixed with rice balls (S200). Then, the shaped rice ball was baked at 150 ° C for 1 minute using charcoal (S300), and roasted rice balls were prepared.
(Comparative Example 1)
20 parts by weight of onion, 10 parts by weight of celery, 10 parts by weight of celery, 10 parts by weight of carrot, 10 parts by weight of potato, and 1 line of parsley were sown to a size of 0.7 cm and then the butter and the above ingredients were put into a pan, After roasting, 40 parts by weight of rice was added, and rice balls of appropriate size were prepared. Potato starch powder was coated on the rice balls, followed by baking powder and then fried in oil to prepare rice balls.
2. Evaluation of rice balls
The rice balls prepared according to Examples 1 and 2 and Comparative Example 1 were subjected to sensory evaluation, and the results are shown in Table 1 below.
On the other hand, the sensory evaluation was carried out on a panel of 20 persons (10 adults each for male and female) having a sensory test history in the food field, and items such as taste, flavor, texture and overall acceptability were measured on a 9 point scale.
In this case, the sensory test values are obtained by dividing the total score of the panel by the number of panels and then rounding it to the second decimal place, and the higher the numerical value, the better the sensuality.
As shown in Table 1, the rice balls according to Examples 1 and 2 of the present invention are superior to the rice ball according to Comparative Example 1 in producing rice balls. When rice balls are prepared, rice balls, amino acids, In addition, when rice balls are formed into rice balls using the rice pudding made by adding them, they are mixed with kelp, hearing, natural soy sauce, sake, and cheese to form rice balls. In addition, the rice balls thus prepared are baked in charcoal fire to prepare final rice balls It can be seen that the salt is controlled by the above-mentioned natural material instead of using the salt, and the taste of the rice ball is further enhanced by the inclusion of algae and the like, as well as having superiority in healthcare.
In addition, as described above, it is understood that the commerciality can be improved by imparting luxury to each material, such as using natural water of Hallasan, sake made of finest rice, and the like.
While the invention has been shown and described with reference to certain preferred embodiments thereof, it will be understood by those skilled in the art that various changes and modifications may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Those of ordinary skill in the art will appreciate this.
S100: Step of preparing the liquor
S200: Step of forming rice balls
S300: Baking step
Claims (3)
Characterized in that it comprises 8 to 15 parts by weight of seaweed, 1 to 4 parts by weight of seaweed, 3 to 5 parts by weight of soy sauce, 2 to 5 parts by weight of sake and 5 to 20 parts by weight of cheese, rice balls.
The above-
Characterized in that 100 to 200 parts by weight of rice, 3 to 5 parts by weight of sake, 1 to 5 parts by weight of amino acid and 2 to 5 parts by weight of hearing are mixed with 100 parts by weight of natural water.
100 to 200 parts by weight of rice, 3 to 5 parts by weight of sake, 1 to 5 parts by weight of amino acids and 2 to 5 parts by weight of an audible oil are mixed with 100 parts by weight of natural water and heated at 90 to 110 DEG C for 25 to 35 minutes, (S100);
8 to 15 parts by weight of sea tangle, 1 to 4 parts by weight of sea tangle, 3 to 5 parts by weight of soy sauce and 2 to 5 parts by weight of sake are mixed with 100 parts by weight of the prepared slub, (S 200); And
And baking the formed rice balls at 100 to 150 ° C for 1 to 5 minutes using charcoal (S300).
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20180099097A (en) | 2017-02-28 | 2018-09-05 | 중부대학교 산학협력단 | Method for fried rice ball using geumsan sesame leaf |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20070066271A (en) | 2005-12-21 | 2007-06-27 | 강문찬 | Riceball and its cooking methods |
| KR20120018447A (en) | 2010-08-23 | 2012-03-05 | 이동욱 | Rice ball using korean traditional fermented food |
| KR20130094562A (en) | 2012-02-16 | 2013-08-26 | 임도영 | Method for manufacturing tuna rice ball and tuna rice ball thereof |
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- 2015-02-17 KR KR1020150024260A patent/KR20160101524A/en active IP Right Grant
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20070066271A (en) | 2005-12-21 | 2007-06-27 | 강문찬 | Riceball and its cooking methods |
| KR20120018447A (en) | 2010-08-23 | 2012-03-05 | 이동욱 | Rice ball using korean traditional fermented food |
| KR20130094562A (en) | 2012-02-16 | 2013-08-26 | 임도영 | Method for manufacturing tuna rice ball and tuna rice ball thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20180099097A (en) | 2017-02-28 | 2018-09-05 | 중부대학교 산학협력단 | Method for fried rice ball using geumsan sesame leaf |
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