KR20180099097A - Method for fried rice ball using geumsan sesame leaf - Google Patents

Abstract

The present invention relates to a method for making fried rice ball using Sesamum indicum, a regional product of a Geumsan region, and more specifically, to a method for making fried rice ball using Sesamum indicum, which comprises the following steps: (1) blanching Sesamum indicum, Allium tuberosum and Oenanthe javanica stems with hot water; (2) gathering rice to which a ginseng juice is added to the size of a knob, putting a cheese into gathered rice, and wrapping the rice in the blanched Sesamum indicum; (3) wrapping the rice with the Sesamum indicum, followed by flour, eggs and bread crumbs; and (4) frying the rice with edible oil and tying up an upper part of rice ball by using the stems of the Oenanthe javanica. By using the Sesamum indicum containing a large amount of fresh and nutritive products produced in the Geumsan region of Korea, it is possible to provide a new type of rice balls which meet the preference and health promotion of consumers, and can contribute to increasing rice consumption.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for manufacturing a rice ball using fried rice balls using geumsan sesame leaf,

The present invention relates to a method of manufacturing rice ball fry using a junsan sesame leaf which is a special product of Geumsan area.

As life becomes more busy, people are more likely to skip breakfast or find simple convenience foods at convenience stores. Especially, in the case of instant food, high calorie is often used, and main ingredients of food are often biased toward meat, resulting in an unbalance of nutrition. Such irregular eating habits and nutritional imbalance cause obesity and other modern diseases.

On the other hand, rice has long been used as a stock of the people of the country, the south of the Yangtze River in China, Japan, and Southeast Asian countries for a long time. These rice cooks are easy to cook, taste good, and have almost all the nutrients needed for daily life. For example, rice starch is effective in helping brain activity and preventing obesity and diabetes. In addition, since there is a small amount of fat in the United States, which is currently suffering from high altitude obesity, rice has become a new favorite diet food. In addition, among the vitamins contained in rice, tocotrienol has been shown to lower blood cholesterol levels. One of the simpler ways to eat such rice is rice balls, which are hand-shaped rice balls. Unlike rice, rice balls do not need to prepare separate side dishes for ingestion.

However, in addition to the side dishes included in the rice balls, such rice balls may greatly depend on the taste, nutrition, or merchandise of the rice itself, but most rice balls developed to date tend to depend on spices or sweeteners contained in rice balls .

Therefore, the inventors of the present invention have established a new method of preparing rice balls using a sesame leaf, which is a special product of Geumsan area in Korea, for enhancing the sensuality and health composition in the easy ingestion of rice balls.

Korean Patent Publication No. 10-2016-0101524

It is an object of the present invention to provide a method of manufacturing fried rice balls using sesame leaves and fried rice balls using the sesame leaves prepared by the method.

In order to achieve the above-mentioned object, the present invention provides a method for producing a starch, comprising: (1) dipping sesame leaf, leek or crab stalks in hot water; (2) gather rice ginseng juice added to the size of a knife, then put the cheese into the cooked rice, and wrap it in poached sesame leaves; (3) wrapping in sesame leaves, followed by flour, eggs and bread crumbs; And (4) frying with cooking oil, and then binding the upper part of the fist method by using a butterfly stalk.

In one embodiment of the present invention, the sesame leaf may be one made of chupu sesame leaf produced in Geumsan area.

In one embodiment of the present invention, the step (2) may be a step of mixing the rice and the sweetener, and then collecting the rice and the sweetener in a size of one pellet.

In addition, the present invention provides a fried rice ball made by the method of the present invention using a sesame leaf.

The present invention relates to a method of manufacturing rice balls using safflower leaves, and a new type of rice ball which is suitable for consumers' preference and health promotion by using a sesame leaf containing fresh and nutritious ingredients produced in Geumsan area of Korea, And can contribute to increase of rice consumption.

FIG. 1 is a photograph showing fried rice balls using a sesame leaf prepared by the method of the present invention.

The present invention is characterized by providing a method of manufacturing a rice ball using junsan leaves, which is a special product of Geumsan area.

Especially, sesame leaf, which is a special product of Geumsan area, was used for the preparation of rice balls according to the present invention. The sesame leaf contains iron powder more than twice as much as spinach, and contains a large amount of minerals such as calcium, vitamin A and vitamin C. Chlorophyll contained in sesame leaf is effective in gastrointestinal disorders such as anorexia, diarrhea and constipation. Vitamin K is known to help prevent blood clotting and cancer and various adult diseases. In addition, aromatic materials such as perilla aldehyde, limonene, and perylketone, which are contained in a large amount of sesame leaves, provide a unique fragrance. Therefore, sesame leaf is a very good material for food utilization in terms of nutrition and food taste.

In the present invention, jasmine sesame leaf having high quality and high flavor produced in Geumsan, Korea was used for the preparation of rice balls.

Oenanthe stolonifera DC (Dropwort) is a perennial plant belonging to the Acanthoptera, and is grown in a wetland where water can be supplied in a sufficient amount. It is cultivated as a special crop in the farmhouse. The buttercup is a representative alkaline food containing flavonoids, vitamins, potassium, calcium and iron in terms of food and nutrition. The buttercups contain 95% moisture, 2% crude protein, 0.3% crude lipid and 0.7% crude ash, and contain essential oils, myristic oils and myristic oils. In oriental medicine, it is known to be used for the treatment of fever, diuretic, jaundice and hypertension, or to be added to pharmaceutical preparations for post-drinking detoxification. According to the cultivation method, it is reported that the higher activity is observed in the parsley which is reared in the field compared with the parsley grown in the rice field. The buttercups are mainly used as vegetables and green juice. In this case, they are used as fermented processed products for long-term storage because of the problem of storage stability.

In the present invention, such buttercups are used as materials for rice balls.

The method for preparing the rice balls using the junsan potted leaves provided in the present invention will be described in more detail with reference to the following examples. The following examples are intended to further illustrate the present invention, but the scope of the present invention is not limited to these examples.

≪ Example 1 >

Material preparation

The following materials were prepared to prepare rice balls using Jinsan chusup sesame leaf.

6 grams of leek or crab stalks, 6 chubu sesame leaves, 2 string cheese, 100g of bread crumbs, 8g of furikake, 1L of frying oil, 1L of eggs, 2 eggs of frying oil, And 100 g of wheat flour were prepared. These materials were the kinds and contents of the materials used for the production of one meal. All of these materials were purchased from the market, and sesame leaf was used for the sesame leaf produced from Geumsan .

≪ Example 2 >

Rice ball manufacturing

Using the materials prepared above, rice balls were prepared as follows.

First, chubu sesame leaf and leek or crab stalks were added to boiling water at 100 ℃ or more and heated for 3 minutes. Thereafter, 8 ml of Jinsan ginseng juice was added to rice 1 air and mixed well evenly. Furikake was added thereto and mixed well with rice. After mixing the rice with the spice mixture into the bite size, I put the string cheese cut into the size of one leaf into the rice and wrapped it in the chubu sesame leaf prepared by boiling. The rice wrapped in sesame leaves was buried in the order of wheat flour, eggs, and bread crumbs. After that, the rice ball rice burdock which was buried in the bread crumbs was fried with oil for 5 minutes and then topped with frying fingers. The top portion of the fried sesame leaves was tied with a butterfly stalk, and the buttercup stalks were cut to an appropriate length.

Through this process, we made fried rice ball with sesame leaf which is special product of Geumsan.

The present invention has been described with reference to the preferred embodiments. 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 appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is defined by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.

Claims (4)

(1) stepping on sesame leaf, leek or crab stalks in hot water;
(2) gather rice ginseng juice added to the size of a knife, then put the cheese into the cooked rice, and wrap it in poached sesame leaves;
(3) wrapping in sesame leaves, followed by flour, eggs and bread crumbs; And
(4) frying with edible oil, and then tying up the upper part of the fist method using a butterfly stalk;
A Method of Making Fried Rice Rice Using Sesame Seeds. The method according to claim 1,
Wherein the sesame leaf is a sesame leaf produced in Geumsan area. The method according to claim 1,
Wherein the step (2) comprises mixing the rice and the sweetener, and then collecting the rice and the sweetener in a size of one pellet. A fried rice ball made from sesame leaves, produced by the method of any one of claims 1 to 3.

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