KR20200117230A - grilled rice hot bar dough and method of manufacturing grilled rice hot bar - Google Patents

Abstract

Baked rice fish cake bar dough and a making method of a baked rice fish cake bar of the present invention conduct frozen and refrigerated distribution in the state of dough and finished products (cooked) by mixing and processing subsidiary materials such as proven rice flour, glutinous rice flour, cornflour, sunflower seed, etc. that are rich in nutrients and food additives. Therefore, consumers can choose to purchase as much as they need at any time, thereby saving cost and time, and can bake a high-quality baked rice fish cake bar with a savory and chewy texture on the spot so that they can eat the fish cake bars as snacks.

Description

Grilled rice hot bar dough and method of manufacturing grilled rice hot bar}

The present invention relates to a hot bar containing grilled rice and a method of manufacturing a grilled rice hot bar, and more particularly, to a hot bar dough containing grilled rice and a rice hot bar containing rich nutrients and texture.

Conventionally, hot bar is a representative food that has been distributed as snack food by teenagers and adults. However, the products produced and distributed now have simple ingredients and texture and have poor texture, so the original delicacy is deteriorating and consumers gradually The phenomenon of avoidance and reduction occurs, and adolescents and adults prefer without a feeling of rejection as high-calorie foreign foods such as hamburgers and pizza are easily distributed in large quantities. This causes obesity due to excessive nutritional intake, which causes adult diseases in the future. It is a reality that the physical strength is weakening, which adversely affects the maintenance of health, and hot bars made and sold on a small scale in streets and markets are generally made with fish meat, wheat flour, which are the main ingredients, and mixed with subsidiary milk, egg starch, etc. Oil is applied to the mold, and the dough is formed flat on top of it and cooked. However, in the case of such a hot bar, the taste and texture of young people in particular are not varied.

In addition, according to the KOSIS indicator of the National Statistical Office, rice consumption per capita was 74 Kg in 2009, but it rapidly decreased to 69.8 Kg in 2012 and 61 Kg in 2018. To a large extent, rice consumption was cut in half in the last 40 years. This has led to a decline in purchase prices and a decline in farmers' income, leading to an increasing number of voices in promoting policies to expand rice consumption. Accordingly, in Patent Registration No. 10-1060297 "Rice mousse cake and its manufacturing method", rice sponge sheets are manufactured using rice, and rice cake sheet powder is pasted on the surface of the cake to be sold. However, this is only for cakes, and there is a problem that it is difficult to handle in street food and general stores (agents) easily.

In order to solve the above problems, the present invention uses rice flour rich in carbohydrates and crude protein, corn flour rich in vitamin A, tapioca starch containing polysaccharides as main ingredients, glutinous rice flour, and sunflower seeds having excellent fat and texture. It is possible to refrigerate and freeze the baked rice hot bar dough by mixing subsidiary materials and food additives, and to bake the baked rice hot bar dough in a preheated mold so that it can be eaten immediately, and refrigerated and frozen depending on the situation. The purpose is to make it easy for anyone to eat as a snack food by simply manufacturing a hot bar containing high-quality roasted rice while reducing manpower by Shigano.

After adding rice flour, glutinous rice flour, corn flour, tapioca starch, and refined salt to a blender, adjust the first moisture while mixing evenly, and mix for 3 to 4 minutes to prepare a first mixture, and peanut powder and sunflower seeds are added to the first mixture. , White sugar is added and mixed for 3 to 4 minutes to prepare a second mixture, cooking oil and margarine dissolved in heat are added to the second mixture, and then mixed for 3 to 4 minutes to prepare a third mixture, and baking in the third mixture Add powder, adjust the second moisture, and mix for 2 to 3 minutes to prepare a baked rice hot bar dough, measure and package the baked rice hot bar dough, and store the measured and packaged baked rice hot bar dough in a refrigerator below 10℃ for refrigeration distribution. Stored and distributed. In the case of frozen distribution, frozen in a quick freezer below -40℃ for more than 3 hours and then stored in a freezer below -20℃ before distribution. Preheat for 3 to 4 minutes, insert the dough prepared as above into the mold mold below the preheated baked hot bar, close the upper mold mold and bake for 2 to 3 minutes, insert the grilled rice hot bar handle (rod) into the mold mold hole. In the case of distributing the baked rice hot bar after fermentation for refrigeration, it is measured and packaged after cooling in a cooler of 8℃ to 10℃ for 40 to 50 minutes, and then stored in a refrigerator under 10℃. In the case of refrigerated distribution and distribution of baked rice hot bar for freezing, the metered and packaged baked rice hot bar is frozen in a -40°C freezer for 5 hours or more, then stored in a freezer below -20°C, and then frozen and distributed.

Baked rice hot bar dough and baked rice hot bar manufacturing method of the present invention evenly mixes and processes proven ingredients rich in nutrients to freeze and refrigerate distribution in the state of dough and finished products (cooked state), so that consumers can selectively as much as necessary at any time. By purchasing a hot bar of high-quality baked rice with a savory and chewy texture, while saving cost and time, it was made to be eaten as a snack.

Ingredients for baked rice hot bar dough

38% by weight of rice flour

Glutinous rice flour 7% by weight

Tapioca starch 12% by weight

0.6% by weight of purified salt

18% by weight of corn flour

6% by weight of white sugar

0.1% by weight of baking powder

Peanut powder 2.5% by weight

5% by weight of sunflower seeds

Margarine 6% by weight

4.8% by weight of cooking oil

1st process

After adding 18% by weight of rice flour, 7% by weight of glutinous rice, 18% by weight of corn flour, 15% by weight of tapioca starch, and 0.6% by weight of refined salt to a blender, the first mixture is mixed evenly and the first moisture is adjusted, followed by mixing for 3 to 4 minutes. Make

2nd process

After adding 2.5% by weight of peanut powder, 5% by weight of sunflower seeds, and 6% by weight of white sugar to the first mixture passed through the first step, the mixture is mixed for 3 to 4 minutes to prepare a second mixture.

3rd process

After adding 4.8 wt% of edible oil and 6 wt% of margarine dissolved in heat to the second mixture passed through the second step, the mixture was mixed for 3 to 4 minutes to prepare a tertiary mixture.

4th process

0.1% by weight of baking powder is added to the tertiary mixture passed through the third step, the second moisture is adjusted, and the mixture is mixed for 2 to 3 minutes to prepare a baked rice hot bar dough.

5th process

The baked rice hot bar dough passed through the fourth step is measured and packaged.

6th process

Baked rice hot bar dough that has been weighed and packaged through the 5th process is distributed after being stored in a refrigerator below 10℃ for refrigeration distribution, and stored in a freezer below -20℃ after freezing for at least 3 hours in a quick freezer below -40℃ for frozen distribution. After distribution.

7th process

Preheat the temperature of the upper and lower molds of the baked rice hot bar at 200℃ for 3 to 4 minutes.

8th process

When the dough completed in the fourth step is put into the lower mold frame of the baked hot bar preheated in the seventh step, and then the upper mold is closed and baked for 2 to 3 minutes, the baked rice hot bar handle (rod) is mounted in the hole of the mold frame. Then bake.

9th process

In the case of distributing the baked rice hot bar baked in the 8th process for refrigeration, it is measured and packaged after cooling in a cooler of 8℃ to 10℃ for 40 to 50 minutes, and then stored in a refrigerator under 10℃ and distributed in a refrigerator. And

When the baked rice hot bar baked in the eighth process is distributed for freezing, the metered-packed baked rice hot bar is frozen in a -40°C freezer for at least 5 hours, and then stored in a freezer below -20°C and distributed for freeze distribution.

Baked rice hot bar dough manufactured through this process is our staple food: 38% by weight of rice flour containing carbohydrates, 7% by weight of glutinous rice flour rich in carbohydrates and protein, weight% of corn flour rich in texture and vitamin A, tapioca starch 12% by weight and 0.6% by weight of purified salt, which is a food additive, are mixed evenly using a blender while controlling the first moisture and mixing for 3 to 4 minutes to prepare a first mixture.

After adding 2.5% by weight of peanut powder, 5% by weight of sunflower seeds rich in dietary oil, and 6% by weight of white sugar to the first mixture prepared as described above, mix through a blender for 3 to 4 minutes. Prepare the tea mixture.

After adding 4.8% by weight of edible oil and 6% by weight of margarine dissolved in heat to the second mixture prepared as described above, a third mixture is prepared by sufficiently mixing using a blender for 3 to 4 minutes.

To the tertiary mixture prepared as described above, 0.1% by weight of baking powder is added to adjust the second moisture level, and then blended using a blender for 2 to 3 minutes to prepare a baked rice hot bar dough.

The baked rice hot bar dough prepared as described above is "large", "medium", "small" or measured and packaged to facilitate storage and distribution.

Measured packaged baked rice hot bar dough can be refrigerated and frozen.

In the case of refrigerated distribution, store it in a refrigerator below 10℃ before distribution, and in the case of a frozen distribution, freeze it in a quick freezer below -40°C for 3 hours or more, store it in a freezer below -20°C, and distribute it to maximize the freshness of the dough. At the time, taste change was minimized.

In addition, the present invention enables refrigerated distribution and frozen distribution in the state of being metered and packaged as described above, and refrigerated distribution and frozen distribution are possible even in the state of a finished product, that is, in a baked state.

Baked rice hot bar When the temperature of the upper mold and lower mold is preheated at 200℃ for 3 to 4 minutes, then weighed, put the finished dough into the lower mold and close the upper mold and bake for 2 to 3 minutes. The grilled rice hot bar handle (stick) is mounted in the hole of the mold and baked.

When the roasted rice hot bar baked as described above is distributed for refrigeration, it is metered and packaged after cooling in a cooler of 8℃ to 10℃ for 40 to 50 minutes, and the baked rice hot bar is stored in a refrigerator at 10℃ or lower before being refrigerated and distributed. When distributed for use, the metered and packaged baked rice hot bar is frozen in a -40°C freezer for 5 hours or more, and then stored in a freezer below -20°C for freezer distribution.

Claims (1)

After adding 18% by weight of rice flour, 7% by weight of glutinous rice, 18% by weight of corn flour, 15% by weight of tapioca starch, and 0.6% by weight of refined salt to a blender, the first mixture is mixed evenly and the first moisture is adjusted, followed by mixing for 3 to 4 minutes. To manufacture,
To the first mixture, 2.5% by weight of peanut powder, 5% by weight of sunflower seeds, and 6% by weight of white sugar were added, followed by mixing for 3 to 4 minutes to prepare a second mixture,
After adding 4.8% by weight of edible oil and 6% by weight of margarine dissolved in heat to the second mixture, mixing for 3 to 4 minutes to prepare a third mixture,
Add 0.1% by weight of baking powder to the third mixture, adjust the second moisture, and mix for 2 to 3 minutes to prepare a baked rice hot bar dough,
The baked rice hot bar dough is measured and packaged, and the measured and packaged baked rice hot bar dough is stored in a refrigerator below 10℃ for refrigerated distribution, and then distributed in a freezer at -40℃ or lower for freezer distribution for at least 3 hours- Stored in a freezer below 20℃ and distributed.
Preheat the temperature of the upper and lower molds of the grilled rice hot bar at 200℃ for 3 to 4 minutes,
Put the dough prepared as above into the mold frame below the preheated baked hot bar, and then close the upper mold frame and bake it after placing the baked rice hot bar handle (rod) in the hole of the mold frame when baking for 2 to 3 minutes.
In the case of distributing the baked rice hot bar for refrigeration, it is measured and packaged after cooling in a cooler of 8℃ to 10℃ for 40 to 50 minutes, and then stored in a refrigerator under 10℃ and distributed in a refrigerator,
In the case of distribution of the baked rice hot bar for freezing, the measured and packaged baked rice hot bar is frozen in a -40℃ freezer for at least 5 hours, then stored in a freezer below -20℃, and then frozen and distributed. How to make a rice hot bar.