KR20170005293A - Method for making dumplings using dried rice and dumplings thereof - Google Patents

Abstract

The present invention relates to a method for making dumplings using dried rice and dumplings thereof. The method comprises: restoring the dried rice by adding purified water to the dried rice; molding the dumplings by putting the restored dried rice inside the dumplings; and drying the molded dumplings in the drying machine. According to the steps of the present invention, the method is excellent at processability and productivity enhancing the texture and can provide rice and dumplings as meal replacements which are enhanced at taste and nutrition including various ingredients.

Description

[0001] The present invention relates to a method for producing rice dumplings using cooked rice and a method for producing rice dumplings using the same,

The present invention relates to a method for producing rice dumplings using cooked rice and a rice dumpling produced thereby. More particularly, the present invention relates to a method for producing rice dumpling using cooked dry rice which can provide a substitute rice dumpling which has excellent processability and productivity, improved texture and improved taste and nutrition including various materials, and The present invention relates to rice dumplings.

Dumplings are made of wheat flour or buckwheat flour dough to make shells, to beef, tofu, and kimchi. Dumplings are divided into steamed dumplings, steamed dumplings, steamed dumplings, and fried dumplings, depending on how they are cooked. Nowadays, meat is mixed with beef and pork in half, and sometimes the dumplings are used instead of the host.

Korea's frozen food market has increased production and sales year by year, and frozen dumplings, which account for nearly 50% of the domestic frozen food market, have grown to become the 42nd food group among Korean consumers. Among the frozen foods, the dumplings, which have the least difference from the ones made by the consumers themselves, are likely to continue to lead the frozen food market because of the simplicity of cooking and the taste of frozen foods. .

Therefore, it is necessary to develop dumplings that are suitable for modern people, can be cooked easily, and have taste and nutrition. Accordingly, a variety of methods for producing dumplings have been developed, and rice dumplings that use rice as a substitute for dumplings have been attempted to be utilized as a substitute for a meal.

As a background of the invention, there is disclosed a rice dumpling that adds rice made from rice to dumplings in Korean Patent Laid-Open No. 10-2013-0048086 (2013.05.09.), Korean Patent Publication No. 20-2013-0006984 (2012.04.04.), Smart rice dumplings with rice cooked in buns are available. The above-mentioned prior arts have a problem in that the rice prepared by cooking rice is put into the dumpling as it is, and the control and manufacturing processes are difficult during mass production, resulting in low processability and productivity, and poor texture during cooking after cooking.

A number of patent documents are referenced and cited throughout the present invention. The disclosures of the cited patent documents are hereby incorporated by reference into the present invention in its entirety to better illustrate the state of the art to which the present invention pertains and the content of the present invention.

Under these technical backgrounds, the present inventors have made intensive efforts to complete the present invention.

Accordingly, an object of the present invention is to provide a method for producing rice dumpling using cooked rice having excellent processability and productivity.

It is another object of the present invention to provide a rice dumpling which is manufactured through the above-described method and can improve the texture and contain various nutrients compared to conventional rice dumplings, thereby improving taste and nutrition.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

According to an aspect of the present invention, there is provided a method for producing rice paddy rice; Drying the reconstituted cooked rice into dumplings with dumplings to form dumplings; And a step of boiling the shaped dumplings in a steam boiler. The method of manufacturing rice dumpling using cooked dry rice may be provided.

According to another aspect of the present invention, rice dumplings using the cooked dry rice produced by the above-described manufacturing method can be provided.

According to one embodiment of the present invention, since the cooked rice is restored and used, it is possible to provide a method for producing rice dumpling which is excellent in processability and productivity.

According to one embodiment of the present invention, rice dumplings having improved texture and improved taste and nutrition including various materials can be produced.

According to one embodiment of the present invention, a rice dumpling which is portable and easy to ingest and can substitute for a meal can be provided.

Fig. 1 is a photograph showing changes in appearance of soaked rice according to soaking time.
FIG. 2 is a photograph showing the result of checking the texture of cooked rice after steaming and freezing according to soaking time and cooking method.
FIG. 3 is a photograph showing dried rice grown according to an embodiment of the present invention.
FIG. 4 is a photograph showing the comparison of the dry rice grown in accordance with one embodiment of the present invention with the ordinary rice and the referred rice.
FIG. 5 is a flowchart schematically showing a method of manufacturing rice dumplings using steamed rice according to an embodiment of the present invention.
FIG. 6 is a photograph showing a rice cooked rice restoration process according to an embodiment of the present invention.
FIGS. 7 and 8 are photographs showing a dumpling mix mixing process for making rice dumplings according to an embodiment of the present invention.
FIG. 9 is a photograph showing a forming process of a rice dumpling according to an embodiment of the present invention.
10 is a photograph showing a part of a steaming process of rice dumpling according to an embodiment of the present invention.
11 is a photograph showing that rice dumpling according to an embodiment of the present invention is frozen and made into a product.
FIG. 12 is a photograph showing a comparison between rice dumplings made from boiled rice and rice dumplings made from ordinary rice according to an embodiment of the present invention.
FIG. 13 is a photograph showing the results of comparing the boiled dry rice according to one embodiment of the present invention with rice of various raw materials before raw dumpling.
FIG. 14 is a photograph showing the results of comparing the boiled rice dried according to the embodiment of the present invention with rice or rice of various raw materials in the dumpling forming process. FIG.
FIG. 15 is a photograph showing the result of comparing the dumplings made from the steamed rice according to the embodiment of the present invention after dumpling with the dumplings made of various raw rice or rice.

BRIEF DESCRIPTION OF THE DRAWINGS The present invention is capable of various modifications and various embodiments, and specific embodiments are illustrated in the drawings and described in detail in the detailed description. It is to be understood, however, that the invention is not to be limited to the specific embodiments, but includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

The terms first, second, etc. may be used to describe various components, but the components should not be limited by the terms. The terms are used only for the purpose of distinguishing one component from another.

The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise. In the present application, the terms "comprises" or "having" and the like are used to specify that there is a feature, a number, a step, an operation, an element, a component or a combination thereof described in the specification, But do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, or combinations thereof.

Hereinafter, the present invention will be described in more detail.

According to an aspect of the present invention, there is provided a method for producing rice, Drying the reconstituted cooked rice into dumplings with dumplings to form dumplings; And a step of boiling the shaped dumplings in a steam boiler. The method of manufacturing rice dumpling using cooked dry rice may be provided. The rice dumplings according to the present invention can improve the texture and substitute for meals, and can efficiently produce rice dumplings.

The boiled dry rice used in the present invention refers to dried and roasted boiled dry rice. There is no particular limitation on the dried rice to be cooked, and all the cooked dry rice produced by the known method is used. Although not limited thereto, the dry-cooking rice means a final product manufactured by immersing and washing the raw materials having good quality, and then cooling the product after drying and roasting, and it is also called "steamed rice" And does not exclude restoration rice within the scope of the present invention. Drying rice and restorative rice are similar in manufacturing process, but there is a difference in restoration time and texture after restoration due to difference in application temperature in roasting process. The roasting temperature of the cooked rice is 200 ° C to 210 ° C, and the roasting temperature of the rice for restoration is 230 ° C to 235 ° C. Thus, the roasting temperature of the restorative rice is higher than the roasting temperature of the cooked rice, and the restoration time may be as short as 4-5 minutes, but the texture is decreased. In the case of dried rice, the roasting temperature is rather low, and it is dried rather hard, and the restoration time is slightly longer than 10 minutes, but the texture after restoration is better than restoration rice. There are no particular restrictions on the types of cooked rice, including rice cooked rice such as white rice, brown rice, glutinous rice, and black rice.

According to an embodiment of the present invention, the step of reconstituting the cooked dry rice is characterized in that purified water at 20 to 50 ° C is added at a ratio of 1: 1 to the cooked dry rice. The higher the temperature of the purified water during the reconstitution of the cooked dry rice, the better the restoration efficiency, but it is preferably set at a temperature that is similar to the processing temperature of the other ingredients and can increase the productivity. Although not limited thereto, the temperature of purified water at restoration is preferably 20 to 50 캜, and more preferably 25 to 40 캜. In addition, the purified water is preferably added at a ratio of 1: 1 with the cooked dry rice.

According to an embodiment of the present invention, the cooked dry rice may be restored for 10 to 30 minutes. The restoration time of the steamed rice is not limited to this, but is preferably 10 to 30 minutes, more preferably 15 to 20 minutes, in consideration of productivity and the like.

According to one embodiment of the present invention, the dumpling can be characterized in that the dumplings are matured at 96 to 100 ° C for 7 to 9 minutes in a steam boiler. The mashing temperature is not limited to the above temperature. The mashing temperature at the time of mashing should be set at a temperature such that the product temperature of the dumpling is at least 75 ° C, which is the reference temperature, and 96 to 100 ° C, Deg.] C to 98 [deg.] C is more preferable. The steaming time should be a time that can reach the reference temperature of the dumpling at 75 캜 or higher, and it is preferable to set the time for optimizing the texture of the prepared dumpling. Taking into consideration the productivity and the texture of the dumplings produced, the time for the steaming is preferably 7 to 9 minutes, the best 8 minutes is the best, and the texture of the dumplings is lowered for 10 minutes or more.

According to an embodiment of the present invention, the method may further include a step of preparing the dumpling ingredients after restoring the matured dried rice and then blending the ingredients with at least one of a starting material, a powdered seasoning, a liquid seasoning and a vegetable ingredient. The raw materials contained in the dumpling ingredients may be variously modified in consideration of nutrition and taste, and there is no particular limitation.

According to an embodiment of the present invention, the ingredient may be at least one of soybean protein and garlic;

The powdered seasoning may be at least one of a refined salt, a whitish white, and a black pepper powder;

Wherein the liquid seasoning is at least one of red pepper paste, soy sauce, sesame oil, and corn oil;

The vegetable raw material may be characterized in that it is at least one of onion, cabbage, carrot, radish, zucchini, cucumber, leek, mushroom, and red pepper.

According to an embodiment of the present invention, the step of preparing the dumpling ingredient may further include filling the dumpling with filling the dumpling. The weight ratio of dumplings: dumplings may be 3: 7 although not limited thereto.

According to an embodiment of the present invention, the dumpling may further be frozen in a rapid freezer at -13 to -7 ° C after the steaming step. Freezing of the above conditions can improve preservability and productivity.

According to an embodiment of the present invention, before the frozen dumplings are packaged, the dumplings may be visually screened and then passed through a primary metal detector and then through a secondary metal detector.

According to another aspect of the present invention, rice dumplings using the cooked dry rice produced by the above production method can be provided. The rice dumplings according to the present invention are characterized by improved texture and improved taste and nutrition including various materials. In addition, rice dumplings that are portable and easy to ingest and can substitute for meals can be provided.

According to an embodiment of the present invention, the rice dumplings may be characterized in that the dumplings: dumpling ratio = 3: 7 weight ratio. Though not limited thereto, it is possible to improve the texture in the above range.

According to one embodiment of the present invention, the rice dumplings may be rice dumplings that use boiled dry rice containing dumplings as a bibimbap material. According to the above-described embodiment, a bibimbap flavored dumpling having improved taste and nutrition can be provided.

According to one embodiment of the present invention, the rice dumplings may be rice dumplings that use a cooked dry rice containing 16 to 20 parts by weight of dry rice, relative to 100 parts by weight of the dumpling.

According to one embodiment of the present invention, the rice dumpling includes 16-20 parts by weight of steamed rice, 3.0-5.0 parts by weight of soybean protein, 20.0-25.0 parts by weight of purified water, 0.8-1.2 parts by weight of garlic 0.4 to 0.6 parts by weight of purified salt, 1.0 to 1.5 parts by weight of pure white rice, 0.04 to 0.05 part by weight of pepper powder, 0.5 to 0.7 part by weight of fermented soybean paste, 6.0 to 8.0 parts by weight of red pepper paste, 1.4 to 1.8 parts by weight of soy sauce, 2.6 to 1.0 part by weight of vegetable oil, 3.0 to 5.0 parts by weight of onion, 3.0 to 5.0 parts by weight of carrot, 3.0 to 5.0 parts by weight of cabbage, 3.0 to 5.0 parts by weight of zucchini, 10.0 to 11.0 parts by weight of radish, 1.4-2.4 parts by weight of dried shiitake, 6.0-7.0 parts by weight of cucumber, and 1.2-2.0 parts by weight of sweet pepper. The dumplings may be modified in various ways, but are not limited thereto. The bibimbap flavored dumplings may be provided with improved flavor and taste and nutritional value during the preparation.

Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings and the like.

Example  1: Dumpling development dictionary test (soaking method)

The inventors of the present invention sought to determine the degree of saturation of the rice added with dumpling as the time for which the rice is called increases.

<Experimental Method>

1. Normal rice was weighed in an amount of 50g each, and tap water (cold water) was added in an amount of 120g each.

2. The soaking time was soaked for 1 h, 2 h, 3 h, 4 h each.

3. After the soaking time was completed, the rice was sieved and the weight was measured after natural dehydration for about 2 minutes.

4. After the weighing, the so-called rice was wrapped in a dumpling, and then it was frozen after passing through the on-site Kwanmudou steaming tunnel. (Steaming temperature: 97 캜, steaming time: 9 minutes and 50 seconds)

5. After freezing, the degree of luxury after baking and steaming was checked.

<Experimental Results>

Table 1 shows the weight change of rice after soaking according to soaking time. As the mass increased the most at 2 hours of immersion, but the increase of immersion time after that showed a slight decrease compared to the mass after immersion for 2 hours, but no significant difference was found. Therefore, as the soaking time increases, rice does not appear to be fading more.

Fig. 1 shows changes in appearance of soaked rice according to soaking time. After immersing in water for 1 h, it is broken up into a slightly larger mass. After soaking in water for 2h, it breaks easily into granules. After 3h of soaking, it is crushed like a slightly bulky powder if it crushes with a slight force. After soaking 4h, some of it is broken down into small grains and some of it finely powdered into the hands. Overall, the longer the soaking process, the more likely the rice would be crumbled into fine particles like flour.

Fig. 2 shows the texture after cooking and after freezing.

When rice cooked for 1 hour, the rice flour seemed to be a little luxurious, but the texture was unripe and the rice grains roamed in the mouth. When I soaked in water for 2 hours, it was like eating a lot of rice and eating it. When I had soaked it for 3 hours, it felt harder than 2 hours of soaking, and the rice grains were moving around in my mouth. There was no difference between the water soaked for 3 hours and the water soaked for 4 hours.

On the other hand, when the rice was cooked for 1 hour after steaming, the texture was as if it was raw, and when it was chewed, it did not become luxurious, so it tasted like raw rice. When I soaked in water for two hours, I felt less than one hour of water soaking, but I was eating less ripe rice than half of the rice. When it was soaked for 3 hours, the texture did not differ greatly from that of soaking for 2 hours, but it tasted of eating uncooked rice. There was no difference between the water soaked for 3 hours and the water soaked for 4 hours. Generally speaking, it is less flavorful than raw steamed cooking, but the rice flour is not a luxurious feeling. The taste also tasted when I chewed uncooked rice.

<Review>

If rice is cooked and added, it will be made more luxurious by adding vegetable and seasoning (ex-kochujang, sesame oil, etc.) to the dumplings, It seems to be difficult, however, to make it a perfect luxury. Rice suitable for bibimbap dumplings seems to be more suitable to use special rice such as restorative rice used for combat food or camping cup or steaming and dried steamed rice rather than soaked rice. In addition to this, it is assumed that it is also possible to apply indigo type rice which is not common japonica type rice but which is cultivated in Southeast Asia and the like (FIG. 3 and FIG. 4).

Example  2: dumpling development dictionary test ( Steam  Temperature)

Table 2 shows preliminary experiments for setting the steaming temperature of rice dumplings using steamed dry rice. The steaming temperature was found to be 75 ℃ or higher at the setting temperature of 97 ~ 98 ℃. At 93 ℃, it was found to be inadequate because of not reaching the boiling temperature for more than 7 minutes. The optimum boiling temperature is 97 ~ 98 ℃.

Example  3: Dumpling development dictionary test ( Steam  time)

Table 3 above shows that the steaming time setting was reached at the steaming temperature condition of the steaming steaming temperature. There was no significant difference in the results of the dumpling product tasting after freezing and freezing, but the product of 8 minutes condition was good in texture, and in case of 9 minutes and 50 seconds condition, the texture of dumpling itself was very much and the rice and dough were spreading. The texture was insufficient. Therefore, optimum steaming time seems to be 7 ~ 8 minutes.

Example  4: Dried rice  How to make rice dumplings

FIG. 5 is a flowchart schematically showing a method of manufacturing rice dumplings using steamed rice according to an embodiment of the present invention.

&Lt; Pretreatment of raw materials &

The dried rice was spread on a screen and the foreign matter was selected and quantified. Purified water (25 ~ 40 ℃) for restoration was added in the same amount as the dry rice. The restoration time was added after 15 ~ 20 minutes. 25 ° C / 40 ° C / 95 ° C The restoration water temperature was set at 25 ° C to 40 ° C (Fig. 6).

Soy protein was selected and weighed. Purified water (25 ° C ~ 40 ° C) was added to the formulation after a hydration time of 15-20 minutes at 1.25 times the amount of soybean protein. The selected carrots, dried shiitake mushrooms and red pepper were sieved in a silent cutter and used after washing the silent cutter every time the raw materials were changed. Next, garlic washed with water after peeling was cut in a silent cutter.

After cutting the dicer's circular knife gap to 5 mm or 7 mm, the washed onions and cabbages were removed from the roots and shims, and the cucumber and zucchini were cut off after removing the stem and nipple (non-cooked portion).

The washed leek, which had been removed, was cut into 5 ~ 10 mm size and weighed.

The radishes that have been soaked for more than 4 hours are subjected to primary screening at the screening stand, and then chopper filter size is cut by a chopper fixed at 8 mm. The sliced radishes were used for forced dehydration (using a dehydrator) with an expected yield of about 300%.

<Mixing of dumpling ingredients>

Visually observe and analyze test specimens. When no foreign substance is found, the compound water tank is used. In the case of refined salt and oil-in-water emulsion, 0.74% of the total compounding amount is added and dissolved.

The equipment was prepared in a clean condition so that there was no foreign matter before use, and the prepared water was prepared according to the mixing ratio, and the flour and starch were added to the blender and pre-mixed. The compounding water was added while operating the blender, mixed in a vacuum state (60 to 65 cmHg) for 18 minutes, and rolled to form a face band. The rolled face plates were sealed with vinyl until the molding operation and kept dry.

Next, the mixer equipment was prepared in a clean state so that there was no foreign matter before use, and then steamed rice, soybean protein, and garlic were added and mixed for 1 minute. Powdered seasoning (refined salt, black pepper, black pepper) was added and mixed for 4 minutes. Liquid seasoning (kochujang, soy sauce, sesame oil, corn oil) was added and mixed for 3 minutes. Next, onion, cabbage, carrot, Japanese radish, zucchini, cucumber, leek, shiitake, and red pepper were added and mixed for 1 minute (FIGS. 7 and 8).

<Molding>

In the dumpling machine (40 g of gyoza), the filling and molding of the formulation proceeded rapidly and the foreign material was not mixed. The weight of the dumplings was about 11 to 12 g, and the content of the dumplings was about 26 to 27 g so that the weight of the final product was 40 ± 0.4 g, and the poorly formed product was removed (FIG. 9).

<Steaming and freezing>

Before the dumplings were introduced, the dumplings were heated to 75 ℃ or higher. At this time, the temperature of the boiling time was 97 ~ 98 ℃ and the net speed was 7 ~ 8 minutes. The cooked dumplings must be sufficiently cooled until just before entering the freezer. Next, the frozen temperature was maintained in the preliminary operation before the product was introduced, and the frozen product temperature of the dumplings was adjusted to -10 ± 3 ° C after passing through the rapid freezer (FIGS. 10 and 11).

<Packing>

On the primary conveyor, the product was first screened by the operator and passed through a metal detector (metal detection standard: Fe 1.2Φ, SUS 2.0Φ). After moving to a bucket conveyor, it was set according to the packing unit with an automatic meter, and the product was placed on a wrapping paper. After confirming the weight with the balance, sealing, manufacturing date, and expiration date were sealed. And then passed through a secondary metal detector (metal detection standard: Fe 1.2Φ, SUS 2.0Φ). The first packed product was packed in boxes according to the quantity, and the shelf life was sealed in the box in the same manner as the package.

<Storage and shipment>

Packaged products should be loaded on pallet and immediately put in warehouse. Store in refrigerated warehouse at -18 ℃ or lower and store.

Table 4 below shows the weight ratio of dumplings to dumplings: dumplings.

Table 5 below shows the raw materials and wt% in the dumpling.

Table 6 below shows the raw material name and wt% in the dentifrice.

The rice dumplings using the cooked dry rice produced by the above method and the rice dumplings using the general rice are shown in FIG. In the case of ordinary rice, when it was soaked with hot water or cold water for about 1 to 4 hours, when rice was soaked for 3 hours or more, rice called for up to 2 hours was used. Normal rice was cooked at 100 ℃, but the rice grain was not luxurious. On the other hand, in case of the cooked rice according to the present invention, there was a slight difference in texture, but when the rice was soaked in cold water and hot water for 15 to 20 minutes, it was easily restored and had a texture similar to rice bran. The texture of rice, which was already enriched before the steaming process, showed a texture that seemed to be rice even after the steaming.

Example  5: Rice rice (common rice) called / Dried rice  / Raw materials comparison of restorative rice

A variety of comparative experiments were conducted using raw materials of cooked rice, cooked rice, and rice for restoration according to the present invention with respect to suitability as a rice dumpling compound material.

<Comparison of raw materials before molding>

FIG. 13 is a photograph showing the results of comparing the boiled dry rice according to one embodiment of the present invention with rice of various raw materials before raw dumpling.

Uncooked rice was soaked in cold water for 2 hours, washed, washed with water, and used to remove excess water. It is opaque white after soaking, has no viscosity, and easily splits and gives a saggy texture when given strength.

After the rice was cooked one time, it was heated 1.2 times as much as the amount of rice and heated. The luxurious rice was opaque white after the increase, and it was viscous and the rice cooked together, and it was the same as the texture of general rice.

The reconstituted rice dried and cooked was treated with the same method as that of the cooked rice (15-20 minutes restoration with the same amount of water at 0 ~ 50 ℃). The restorative rice was opaque white before and after restoration, and had no viscosity after restoration and showed a texture similar to chewing sponge rather than rice balls.

On the other hand, the dry rice of the present invention was slightly transparent before restoration and opaque white after restoration, and the same amount of water at 20 to 50 ° C was added thereto for restoration for about 15 to 20 minutes. The restorative dry rice was not viscous and showed a similar texture to rice bran.

<Nozzle passing and molding process comparison>

FIG. 14 is a photograph showing the results of comparing the cooked dried rice according to one embodiment of the present invention with rice of various raw materials in a dumpling forming process. FIG.

Rice seeds were easily passed through the nozzles without being clumped or adhered to each other. However, since the rice was easily broken, the water in the hopper of the molding machine could not be processed continuously for a long time due to moisture from the rice. There was no break in the molding process and there was no problem in filling the buns.

In the case of the cooked rice, it was difficult to cut off or push it well when passing through the nozzle, and it was difficult to find out the shape of the rice balls because the gorgeous rice balls were united and clumped in the form of karaok. The nozzle could not pass smoothly during molding and the dumpling could not be filled because the dumpling was not filled.

In the case of restorative rice, some broken rice balls were damaged during the mixing process, but they passed easily through without passing through the nozzle, and there was no problem in filling the buns without any breaks or abnormalities.

On the other hand, in the case of the dried rice according to the present invention, the rice was easily passed through without passing through the nozzle, and the shape of the rice was well maintained. During the molding process, the buns were also filled without any abnormality.

<Cooking and Tasting Test>

FIG. 15 is a photograph showing the result of comparing dumplings made of cooked-dried rice according to an embodiment of the present invention after dumplings with dumplings made of rice of various raw materials.

Each of the samples was subjected to a cooking and freezing process and then subjected to a cooking test.

In the case of the unbaked rice, the rice grains were luxurious after the steamed cooking, but generally there was a unique odor of uncooked rice when the rice was less luxurious, and the texture of the rice grain was not felt due to the bloated texture.

In the case of restorative rice, 70 ~ 80% of the rice shape was alive after the steamed cooking, but the texture of the chewed rice showed a bad texture such as rice chewing sponge.

On the other hand, in the case of the cooked rice according to the present invention, 80 to 90% or more of the rice grain shape was preserved after the steamed cooking and the rice grain was felt as a texture similar to that of ordinary bibimbap.

In conclusion, the overall formability is good for restorative rice> cooked rice> cooked rice> cooked rice in order, but after cooking, after cooking and freezing, appear. Therefore, it is preferable to produce the product by using the boiled-dried rice and the restoration rice, and it is more preferable to use the boiled-dried rice of the consultation.

While the present invention has been particularly shown and described with reference to specific embodiments thereof, those skilled in the art will appreciate that such specific embodiments are merely preferred embodiments and that the scope of the present invention is not limited thereby. something to do. It is therefore intended that the scope of the invention be defined by the claims appended hereto and their equivalents.

Claims (13)

Adding purified water to the cooked rice to recover;
Drying the reconstituted cooked rice into dumplings with dumplings to form dumplings; And
And boiling the shaped dumplings in a steam boiler.
The method according to claim 1,
Wherein the step of reconstituting the cooked rice comprises adding purified water at a temperature of 20 to 50 ° C to the cooked rice in a ratio of 1: 1.
The method according to claim 1,
Wherein the cooked dry rice is restored for 10 minutes to 30 minutes.
The method according to claim 1,
Wherein the dumpling is matured at 96-100 DEG C for 7 to 9 minutes in a steam boiler.
The method according to claim 1,
The method of manufacturing rice dumplings using cooked dry rice, which may further comprise a step of preparing a dumpling ingredient mixture in which the matured dried rice is restored and then the matured dry rice is blended with at least one of a starting material, a powdered seasoning, a liquid seasoning and a vegetable ingredient .
6. The method of claim 5,
Wherein the ingredients are selected from the group consisting of soybean protein and garlic;
The powdered seasoning may be at least one of a refined salt, a whitish white, and a black pepper powder;
Wherein the liquid seasoning is at least one of red pepper paste, soy sauce, sesame oil, and corn oil;
Wherein the vegetable raw material is at least one selected from the group consisting of onion, cabbage, carrot, radish, zucchini, cucumber, leek, shiitake and cheongyang red pepper.
The method according to claim 1,
Wherein the dumplings are frozen at -13 to -7 ° C in a rapid freezer after the steaming step.
The method according to claim 1,
Wherein the rice dumpling is a bibimbap material;
9. A rice dumpling using the cooked dry rice produced by the production method according to any one of claims 1 to 8.
10. The method of claim 9,
Wherein the rice dumplings are rice dumplings: rice dumplings = 3: 7 weight ratio.
10. The method of claim 9,
The above rice dumplings are rice dumplings that use boiled dry rice containing dumplings and bibimbap materials.
10. The method of claim 9,
The rice dumplings were rice dumplings that used cooked dry rice containing 16-20 parts by weight of steamed rice for 100 parts by weight of buns.
13. The method of claim 12,
The rice dumplings were prepared by mixing 16 to 20 parts by weight of cooked rice, 3.0 to 5.0 parts by weight of soybean protein, 20.0 to 25.0 parts by weight of purified water, 0.8 to 1.2 parts by weight of garlic, 0.4 to 0.6 part by weight of purified salt, 1.0 to 4.5 parts by weight of black pepper, 0.04 to 0.05 part by weight of black pepper powder, 0.5 to 0.7 part by weight of soybean fermented soybean paste, 6.0 to 8.0 parts by weight of red pepper paste, 1.4 to 1.8 parts by weight of soy sauce, 2.4 to 2.6 parts by weight of sesame oil, 3.0-5.0 parts by weight of onion, 3.0-5.0 parts by weight of carrot, 3.0-5.0 parts by weight of cabbage, 3.0-5.0 parts by weight of zucchini, 10.0-11.0 parts by weight of radish, 4.0-6.0 parts by weight of leek, 1.4-2.4 Rice bran using boiled dry rice containing at least one selected from the group consisting of rice bran, rice bran, rice bran, rice bran, rice bran,

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