KR20190132034A - Manufacturing method of nurungji using luxury dry rice - Google Patents

Manufacturing method of nurungji using luxury dry rice Download PDF

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KR20190132034A
KR20190132034A KR1020180057210A KR20180057210A KR20190132034A KR 20190132034 A KR20190132034 A KR 20190132034A KR 1020180057210 A KR1020180057210 A KR 1020180057210A KR 20180057210 A KR20180057210 A KR 20180057210A KR 20190132034 A KR20190132034 A KR 20190132034A
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rice
drying
gelatinization
minutes
nurungji
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KR1020180057210A
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Korean (ko)
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강종호
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강종호
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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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • 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
    • A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
    • A23L7/148—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products made from wholegrain or grain pieces without preparation of meal or dough
    • 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
    • A23L7/1965—Cooked; Precooked; Fried or pre-fried in a non-aqueous liquid frying medium, e.g. oil

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Cereal-Derived Products (AREA)

Abstract

The present invention relates to a method of making scorched rice using gelatinized dry rice. The method comprises: a first gelatinization step in which washed milled rice is prepared and soaked at a temperature between 30-50°C for 4-8 hours; a second gelatinization step in which water is added to the milled rice having undergone the first gelatinization step, in an amount 4-5 times the weight of the milled rice, and heated; a third gelatinization step in which the milled rice heated in the second gelatinization step is re-heated at 100°C or more for 10-15 minutes to produce cooked rice; a fourth step in which the cooked rice having undergone the third gelatinization step is placed in cold water, and washed and dehydrated; a low-temperature freezing drying step in which the cooked rice having undergone the fourth step is airwashed in low-temperature freezing condition of -1°C to -5°C for 48-72 hours; a drying step in which the frozen cooked rice having undergone the low-temperature freezing drying step is dried at 40-50°C; a scorching step in which the dried cooked rice is formed into a scorched rice shape by using a forming mold, and the formed material is poured into a processing frame heated to 120°C to be scorched for 10 minutes while gradually increasing the temperature from 120°C to 160°C, and then is flipped over and scorched again for 7-10 minutes from 160°C to 230°C; and a scorched rice drying step in which the scorched formed material is dried at 36°C for 5 minutes using a cabinet dry oven for primary drying, is dried again for one minute at 27°C for secondary drying, and is left at room temperature for one day, thereby yielding the scorched rice.

Description

호화 드라이미를 이용한 누룽지의 제조방법{.}Manufacturing Method of Nurungji Using Luxury Dry Rice {.}

본 발명은 호화 드라이미를 이용한 누룽지의 제조방법에 관한 것으로서, 보다 구체적으로는 본 발명의 호화미로 제조된 호화 드라이미는 식감 등이 개선되어 전체적인 관능적 특성이 향상될 수 있도록 한 호화 드라이미를 이용한 누룽지의 제조방법에 관한 것이다. The present invention relates to a manufacturing method of nurungji using luxury dry rice, more specifically, the luxury dry rice prepared with the luxury of the present invention using a luxury dry rice to improve the texture and overall sensory characteristics It relates to a manufacturing method of nurungji.

가정식사 대용식(즉석식품) 시장은 급변화 하는 세계 경제의 추세에 따라 사람들의 생활패턴이 변화하고, 식습관이 간편한 조리 과정으로 바뀌면서 최근 주목을 받는 분야이다. The home-cooked meal (immediate food) market has recently attracted attention as people's living patterns change according to the rapidly changing global economy, and their eating habits change into simple cooking processes.

특히 1~2인 가구가 증가하고, 인구 고령화 등 사회구조의 변화로 인해 본격적으로 증가하고 있다.In particular, the number of households with one or two people is increasing, and the number of households is increasing in earnest due to changes in social structure such as aging population.

이를 위한 공지의 예로서, 대한민국 공개특허 제 10-2004-0072301호와 대한민국 등록특허 제10-1043452호는 장립종을 이용한 밥알의 흩어짐성이 뛰어난 무균화 포장밥의 제조방법 및 즉석 누룽지의 제조방법이 개시되어 있다.As a known example for this purpose, Korean Unexamined Patent Publication No. 10-2004-0072301 and Korean Patent No. 10-1043452 disclose a method for preparing aseptic packaged rice having excellent scattering properties of rice grains and a method for preparing instant nurungji. Is disclosed.

상기 공지의 예는 침지 단계 및 취반 단계에 유화유를 포함하여 포장밥을 제조하고 있다.The known example is to produce a packaged rice including the emulsified oil in the immersion step and the cooking step.

그러나, 상기 공지의 예는 유화유를 포함하여 피막이 형성되기 때문에, 밥알의 흩어짐성 및 유연성이 좋은 효과를 갖지만, 첨가제를 사용하기 때문에 지방섭취량이 증가하는 문제가 발생할 수 있다. However, the known example has a good effect of dispersibility and flexibility of the grains of rice, since the film is formed including the emulsified oil, but may cause a problem of increasing fat intake amount due to the use of additives.

나아가, 지방섭취량을 감소시키는 동시에 밥알의 흩어짐 성, 풍미 및 미생물 안전성이 우수하고, 부드럽고 경도가 낮으며 전분용출 및 쌀의 깨짐 현상을 억제할 수 있는 효과를 달성하기 어려운 문제가 있었다.Furthermore, there was a problem that it is difficult to achieve the effect of reducing the fat intake and at the same time excellent in scattering properties of rice grains, flavor and microbial safety, softness and low hardness, and suppressing starch elution and cracking of rice.

대한민국 공개특허 제 10-2004-0072301호Republic of Korea Patent Publication No. 10-2004-0072301 대한민국 등록특허 제10-1043452호Republic of Korea Patent No. 10-1043452

따라서, 본 발명의 목적은 식용자의 입맛에 맞으며, 소화성이 높고, 어느 장소에서나 물만 부으면 쉽게 섭취할 수 있는 즉석 쌀가공 식품을 제공하는데 있다.Accordingly, an object of the present invention is to provide a ready-to-cook rice food that is suitable for the taste of the edible, high digestibility, and easily ingested by pouring water in any place.

본 발명의 또 다른 목적은 이하의 상세한 설명으로부터 명확하게 되고, 본 발명의 바람직한 실시예를 나타내는 상세한 설명 및 실시예는 본 발명의 범주를 제한하는 것이 아니다.Further objects of the present invention will become apparent from the following detailed description, and the detailed description and examples showing the preferred embodiments of the present invention are not intended to limit the scope of the present invention.

전술한 목적들을 달성하기 위한 본 발명은, 세척된 도정미를 준비하고, 30-50℃ 사이의 온도하에서 4시간 내지 8시간 동안 불리는 제1 호화단계;The present invention for achieving the above object is a first gelatinization step of preparing a washed rice, called for 4 hours to 8 hours at a temperature between 30-50 ℃;

상기 제1 호화단계를 거친 도정미를 도정미 중량보다 4-5배의 물을 첨가한 후 가열하는 제2 호화단계;A second gelatinization step of heating the sea bream which has undergone the first gelatinization step after adding 4-5 times more water than the sea bream weight;

상기 제2 호화단계에서 가열된 도정미를 다시 100℃ 이상으로 10-15분 동안 재가열하는 밥을 만드는 제3 호화단계;A third gelatinization step of making the rice reheating the keratin heated in the second gelatinization step again at 100 ° C. or more for 10-15 minutes;

상기 제3호화단계를 거친 밥을 찬물에 담금 후 세척하고, 탈수하는 제4 단계;A fourth step of immersing and washing the rice, which has passed through the third defrosting step, in cold water and dehydrating;

상기 제4 단계를 거친 밥을 -1 - -5℃ 이하의 저온냉동에서 48시간 내지 72시간 동안 송풍하는 저온 냉동 건조 단계;A low temperature freeze drying step of blowing the rice having passed through the fourth step for 48 hours to 72 hours at a low temperature freezing temperature of -1--5 ° C or lower;

상기 저온 냉동 건조 단계를 거친 냉동밥을 40-50℃ 사이에서 건조하는 건조단계;Drying step of drying the frozen rice after the low temperature freeze drying step between 40-50 ℃;

건조된 밥을 성형틀에 누룽지 모양으로 성형한 다음 120℃로 달구어진 가공틀에 성형된 성형물을 붓고, 120℃에서 160℃까지 서서히 가열하면서 10분간 굽은 다음160℃에서 230℃에 걸처 뒷면을 7~10분간 굽는 굽는 단계;The dried rice is molded into a mold to form a Nurungji, and then the molded product is poured into a processing mold baked at 120 ° C., then baked at 120 ° C. to 160 ° C. for 10 minutes while slowly heating. Baking for 10 minutes;

구워진 상기 성형물을 캐비넷 드라이 오븐을 이용하여 1차 건조로 36℃에서 5분 동안 건조한다음 2차 건조로 27℃에서 1분 동안 건조 후 하루 동안 실온에 방치하여 누룽지를 완성하는 누룽지 건조단계; 를 포함하여 이루어지는 것을 특징으로 한다.The nurungji drying step of drying the baked molded product using a cabinet dry oven for 5 minutes at 36 ℃ by primary drying for 1 minute at 27 ℃ by secondary drying and then left at room temperature for one day to complete the nurungji; Characterized in that comprises a.

타 회사와 같이 열풍 건조 방식으로 건조를 하게 되면 호화미의 색상니 찐쌀과 같은 색상을 띄며 딱딱하며 복원력이 떨어지나 호화 드라이미는 저온냉동 1 10저온자연풍 방식으로 건조하여 호화드라이미의 색상이 밝은 백색을 보이는게 특색이다When dried by hot air drying method like other companies, it has the same color as the color of steamed rice and steamed rice, and it is hard and resilient, but luxury dry rice is dried by low temperature freezing. It is characteristic to show

또한, 본 발명에 적용된 제2 호화단계는 물이 저온에서 서서히 온도가 상승 할 때 까지 쩌어 주고 호화 시키며 100까지 상승할 때까지 가열하는 것을 특징으로 한다.In addition, the second gelatinization step applied to the present invention is characterized in that the water is heated at a low temperature until the temperature rises gradually until the temperature rises and rises to 100.

본 발명에 따른 호화 드라이미를 이용한 누룽지의 제조방법는 식용자의 입맛에 맞으며, 소화성이 높고, 어느 장소에서나 물만 부으면 쉽게 섭취할 수 있는 즉석 쌀가공 식품을 제공할 수 있으며, 이는 시장에서 경쟁력을 갖는 효과가 발생한다.The manufacturing method of nurungji using luxury dry rice according to the present invention is suitable for the taste of edible, high digestibility, can provide instant rice processed food that can be easily ingested by pouring water in any place, which has the effect of having a competitive advantage in the market Occurs.

이하, 본 발명에 따른 하나의 바람직한 실시예를 구체적으로 설명한다.Hereinafter, one preferred embodiment according to the present invention will be described in detail.

본 발명에 적용된 도정미는 5분도(건강쌀), 7분도(영양쌀), 9분도(참맛쌀), 11분도(백미) 등이 적용될 수 있다.The fine rice applied to the present invention may be applied to 5 minutes (healthy rice), 7 minutes (nutritious rice), 9 minutes (true rice), 11 minutes (white rice) and the like.

또한, 본 발명에 적용되는 물은 일반적이 수돗물, 지하수, 정제수 등이 적용될 수 있고, 지장수 등이 적용될 수도 있다.In addition, the water applied to the present invention may be generally applied to tap water, groundwater, purified water, etc., jijangsu may be applied.

본 발명에 적용되는 지장수는 수침원료 또는 세척수 및 밥을 짓기 위한 담금수로서 사용하게 된다.Jijangsu applied to the present invention is to be used as immersion raw material or immersion water for washing water and rice.

본 발명에 적용된 지장수는 물에 황토를 침지시키고, 상등액만을 수득하여 이용하는 것으로, 황토의 성질은 황토에 함유되어 있는 점토광물의 종류에 의해 결정되는데, 황토를 구성하는 점토광물의 종류는 황토가 형성된 지질환경과 지형 및 기후 등에 의하여 결정되며, 대부분 표면이 넓은 벌집 구조로 수많은 공간이 복층 구조를 이루고 있다.Jijangsu applied to the present invention is to immerse the loess in water, and obtain and use only the supernatant, the properties of the loess is determined by the type of clay minerals contained in the loess, the type of clay minerals constituting the loess is formed ocher It is determined by geological environment, topography, and climate, and most of the spaces are multi-layered with honeycomb structure.

이러한 벌집구조의 공간에 토양미생물이 서식하고 있는 것으로 알려져 있으며, 이는 참숯과 같이 흡착력을 발휘하여 불순물을 정화하듯 황토 역시 이러한 역할을 수행한다.It is known that the soil microorganisms inhabit the space of the honeycomb structure, and the yellow soil plays this role as it purifies impurities by exerting power like charcoal.

황토를 이용한 지장수는 전통적으로 한약 등을 다릴 때 쓰는 약용(藥用) 물로 사용하고 있으며, 특히 과산화지질 감소용 보조식품으로서 귀리, 보리쌀, 밀 등을 지장수로 조리하여 장기간 복용하기도 한다.Jijangsu using ocher has traditionally been used as a medicinal water for treating herbal medicines, and as a supplement for reducing lipid peroxide, it is sometimes cooked with oats, barley rice, and wheat as jijangsu for a long time.

또한, 의방유취에 기재된 바와 같이 지장수는 토혈, 하혈을 다스리는 내용이 상세하게 기재되어 있는바, 이는 해독제의 역할도 수행하고 있다는 것을 알 수 있다.In addition, as described in the prosthesis odor Jijisu has been described in detail to control the blood and bleeding, it can be seen that it also serves as an antidote.

본 발명에 적용되는 지장수는 황토를 물에 풀어 황토는 가라앉히고 위에 뜬 상등액을 말하는 지장수는 마그네슘(Mg), 칼륨(K), 칼슘(Ca) 등의 다양한 미네랄을 함유하고 있다.Jijangsu applied to the present invention releases the ocher in water to subside the ocher and the supernatant floated on the jijisu contains various minerals such as magnesium (Mg), potassium (K), calcium (Ca).

이러한 지장수는 본 발명에 있어서, 황토와 물을 1:5의 비율로 섞어 혼합한 뒤 23 ~ 27에서 30분 동안 교반한 후 6시간 후에 상등액을 채취하여 다시 상등액에 황토를 침전시키는 과정을 3회 반복된 상등액을 수득하여 그 상등액을 사용한다.This jijangsu in the present invention, the mixture of ocher and water in a ratio of 1: 5 and then mixed and stirred for 30 minutes at 23 ~ 27, and then collected the supernatant after 6 hours to precipitate the ocher in the supernatant three times The repeated supernatant is obtained and the supernatant is used.

본 발명은 전술한 수돗물, 지하수, 정제수, 지장수 중 어느 하나로 세척된 도정미를 준비하고, 30-40 사이의 온도하에서 4시간 내지 8시간 동안 불리는 제1 호화단계를 수행하게 된다.The present invention prepares the sea bream washed with any one of the above-mentioned tap water, ground water, purified water, Jiji water, and performs a first gelatinization step called for 4 hours to 8 hours at a temperature between 30-40.

위와 같이 준비된 세척수를 통해 도정미를 세척하고, 본 발명은 세척된 도정미를 준비하고, 30-40 사이의 온도하에서 4시간 내지 8시간 동안 불리는 제1 호화단계를 수행하고, 상기 제1 호화단계를 거친 도정미를 도정미 중량보다 4-5배의 물을 첨가한 후 가열하는 제2 호화단계를 수행한다.Washing the sea bream through the wash water prepared as above, the present invention prepares the washed sea bream, performs a first gelatinization step called for 4 hours to 8 hours at a temperature between 30-40, the first gelatinization step The second step of gelatinization is performed by adding 4-5 times more water than the weight of sea bream after heating.

이렇게 일정 온도하에서 도정미를 불리는 이유는 도정미의 전분을 호화시키게 된다.The reason why sea bream is called under a certain temperature is to gelatinize starch of sea bream.

상기 제2 호화단계에서는 물을 서서히 온도를 올리며 100℃ 까지 상승할 때까지 가열하면서 고르게 교반시킨다.In the second gelatinization step, the water is gradually stirred while heating up until the temperature is gradually raised to 100 ° C.

상기 제2 호화단계에서 가열된 도정미를 다시 100 ℃ 이상으로 5-10분 동안 재가열하는 밥을 만드는 제3 호화단계를 수행한다.A third gelatinization step is performed in which the rice is heated again in the second gelatinization step for 5-10 minutes at 100 ° C. or more.

이렇게 가열하는 이유는 밥 속의 회분을 제거하고, 전분 입자를 호화시키기 위함이다.The reason for this heating is to remove ash from the rice and to gelatinize the starch particles.

계속하여, 상기 제3호화단계를 거친 밥을 찬물에 담금 후 세척하고, 탈수하는 제4 단계를 수행한다.Subsequently, a fourth step of immersing the rice, which has passed through the third defrosting step in cold water, washing and dehydrating, is performed.

세척 및 탈수를 수행하는 것은 밥에 묻어 있는 전분을 제거하고, 냉동 후 밥의 입자 분리가 잘되도록 하기 위함이다.Washing and dehydration are performed to remove starch from the rice and to ensure good separation of the particles after freezing.

또한, 상기 제4 단계를 거친 밥을 -10℃ - -21℃ 이하의 저온냉동에서 48시간 내지 72시간 동안 냉동건조 및 송풍건조를 반복하는 저온 냉동 건조 단계를 수행한다.In addition, the low temperature freeze drying step of repeating the freeze-dried and air-dried for 48 hours to 72 hours in a low temperature freezing of -10 ℃--21 ℃ below the fourth step.

저온 냉동을 수행하는 이유는 수분을 신속히 증발시키기 위한 것이고, 호화미의 호화된 호화미의 기능을 유지하기 위함이고 호화미의 백색을 띠는 색상을 유지함이다 그리고 밥의 영양소 파괴를 방지하고, 밥의 형상과 모양이 일그러지는 현상을 방지하기 위함이다.The reason for performing low temperature freezing is to rapidly evaporate the moisture, to maintain the function of the luxury of the luxury rice and maintain the white color of the rice. This is to prevent the shape and shape of the distortion.

위와 같이 저온 냉동 건조단계를 수행한 본 발명은 제5단계인 굽기공정을 수행한다.The present invention performing the low temperature freeze drying step as described above performs a baking step of the fifth step.

굽기공정은 성형틀에 누룽지 모양으로 성형한 다음 120℃로 달구어진 가공틀에 성형된 성형물을 붓고, 120℃에서 160℃까지 서서히 가열하면서 10분간 굽은 다음160℃에서 230℃에 걸처 뒷면을 7~10분간 굽는다.The baking process is molded into a mold to form a Nurungji, and then the molded product is poured into a processing mold baked at 120 ° C., baked at 120 ° C. to 160 ° C. for 10 minutes, and then baked at a temperature of 160 ° C. to 230 ° C. for 7 ~. Bake for 10 minutes.

계속하여, 구워진 성형물은 누눙지 건조공정을 수행하게 된다.Subsequently, the baked molding is subjected to a tacky drying process.

건조는 캐비넷 드라이 오븐을 이용하여 1차 건조로 36℃에서 5분 동안 건조한다음 2차 건조로 27℃에서 1분 동안 건조 후 하루 동안 실온에 방치하여 누룽지를 완성하게 된다.Drying is carried out using a cabinet drying oven for 5 minutes at 36 ℃ in the primary drying, followed by drying for 1 minute at 27 ℃ in the second drying and left at room temperature for one day to complete the Nurungji.

위와 같이 완성된 누룽지를 포장하는 포장단계를 더 거쳐 호화드라이미 누룽지를 완성하게 된다.After completing the packing step of packing the finished Nurungji as above, it will complete the luxurious dry Nurungji.

본 발명은 그 정신 또는 주요한 특징으로부터 일탈하는 일없이, 다른 여러 가지 형태로 실시할 수 있다. 그 때문에, 전술한 실시예는 모든 점에서 단순한 예시에 지나지 않으며, 한정적으로 해석해서는 안된다. 본 발명의 범위는 특허청구의 범위에 의해서 나타내는 것으로써, 명세서 본문에 의해서는 아무런 구속도 되지 않는다. 다시, 특허청구범위의 균등 범위에 속하는 변형이나 변경은, 모두 본 발명의 범위 내의 것이다.This invention can be implemented in other various forms, without deviating from the mind or main characteristic. For this reason, the above-described embodiments are merely examples in all respects and should not be interpreted limitedly. The scope of the present invention is shown by the scope of the claims, and is not limited by the specification text. Again, all variations and modifications belonging to the equivalent scope of the claims are within the scope of the present invention.

Claims (3)

세척된 도정미를 준비하고, 30-50℃ 사이의 온도하에서 4시간 내지 8시간 동안 불리는 제1 호화단계;
상기 제1 호화단계를 거친 도정미를 도정미 중량보다 4-5배의 물을 첨가한 후 가열하는 제2 호화단계;
상기 제2 호화단계에서 가열된 도정미를 다시 100℃ 이상으로 10-15분 동안 재가열하는 밥을 만드는 제3 호화단계;
상기 제3호화단계를 거친 밥을 찬물에 담금 후 세척하고, 탈수하는 제4 단계;
상기 제4 단계를 거친 밥을 -1℃ - -5℃ 이하의 저온냉동에서 48시간 내지 72시간 동안 송풍하는 저온 냉동 건조 단계;
상기 저온 냉동 건조 단계를 거친 냉동밥을 40-50℃ 사이에서 건조하는 건조단계;
건조된 밥을 성형틀에 누룽지 모양으로 성형한 다음 120℃로 달구어진 가공틀에 성형된 성형물을 붓고, 120℃에서 160℃까지 서서히 가열하면서 10분간 굽은 다음160℃에서 230℃에 걸처 뒷면을 7~10분간 굽는 굽는 단계;
구워진 상기 성형물을 캐비넷 드라이 오븐을 이용하여 1차 건조로 36℃에서 5분 동안 건조한다음 2차 건조로 27℃에서 1분 동안 건조 후 하루 동안 실온에 방치하여 누룽지를 완성하는 누룽지 건조단계;
를 포함하여 이루어지는 것을 특징으로 하는 호화 드라이미를 이용한 누룽지의 제조방법.
Preparing a washed sea bream, a first gelatinization step called for 4 to 8 hours at a temperature between 30-50 ° C .;
A second gelatinization step of heating the sea bream which has undergone the first gelatinization step after adding 4-5 times more water than the sea bream weight;
A third gelatinization step of making the rice reheating the keratin heated in the second gelatinization step again at 100 ° C. or more for 10-15 minutes;
A fourth step of immersing and washing the rice, which has passed through the third defrosting step, in cold water and dehydrating;
A low temperature freeze drying step of blowing the rice having passed through the fourth step in a low temperature freezing temperature of -1 ° C--5 ° C for 48 hours to 72 hours;
Drying step of drying the frozen rice after the low temperature freeze drying step between 40-50 ℃;
The dried rice is molded into a mold to form a Nurungji, and then the molded product is poured into a processing mold baked at 120 ° C., then baked at 120 ° C. to 160 ° C. for 10 minutes while slowly heating. Baking for 10 minutes;
The nurungji drying step of drying the baked molded product using a cabinet dry oven for 5 minutes at 36 ℃ by primary drying for 1 minute at 27 ℃ by secondary drying and then left at room temperature for one day to complete the nurungji;
Method of producing nurungji using luxury dry rice, characterized in that comprises a.
제1항에 있어서,
상기 건조단계를 거친 밥을 포장하는 포장단계를 더 거치는 것을 특징으로 하는 호화 드라이미를 이용한 누룽지의 제조방법.
The method of claim 1,
The manufacturing method of nurungji using luxury dry rice, characterized in that further through the packaging step of packing the rice after the drying step.
제1항에 있어서,
상기 제2 호화단계는 물이 100℃까지 상승할 때까지 가열하는 것을 특징으로 하는 호화 드라이미를 이용한 누룽지의 제조방법.The method of claim 1,
The second gelatinization step is a manufacturing method of nurungji using gelatinization dry rice, characterized in that the heating until the water rises to 100 ℃.
KR1020180057210A 2018-05-18 2018-05-18 Manufacturing method of nurungji using luxury dry rice KR20190132034A (en)

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20040072301A (en) 2003-02-10 2004-08-18 씨제이 주식회사 A method of cooked rice having a fluffiness in aseptic packing system
KR101043452B1 (en) 2011-03-16 2011-06-23 윤충헌 Method for preparing of the crust of overcooked rice

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20040072301A (en) 2003-02-10 2004-08-18 씨제이 주식회사 A method of cooked rice having a fluffiness in aseptic packing system
KR101043452B1 (en) 2011-03-16 2011-06-23 윤충헌 Method for preparing of the crust of overcooked rice

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