KR20210047000A - Preparing method of fried nurungji and the fried nurungji prepared therefrom - Google Patents

Abstract

The present invention relates to a method for preparing fried scorched rice snack and to fried scorched rice snack prepared thereby. The preparation method thereof comprises the steps of: (A) immersing rice in water and dehydrating the same; (B) molding the dehydrated rice and then steaming the same; (C) cooling the steamed molded rice; (D) drying the cooled molded rice in an oven; and (E) frying the dried molded rice. The fried scorched rice snack is not hard and has excellent organoleptic properties. Also, by applying chili chicken seasoning or onion chicken seasoning to the fried scorched rice snack, or using cha bong, fish fillets, or shredded frozen-dried pollack as toppings, eaters can enjoy a different form of fried scorched rice snack.

Description

Preparation method of fried nurungji and the fried nurungji prepared therefrom {Preparing method of fried nurungji and the fried nurungji prepared therefrom}

The present invention relates to a method for producing fried nurungji rice crackers that are not hard and excellent in organoleptic properties, and to a fried nurungji rice cracker prepared according to the method.

In general, nurungji means that a part of rice sticks to the bottom of the cooker when cooked. When cooked in a conventional rice cooker, grains such as rice, barley, beans, etc., located at the bottom of the cooker are formed by sticking together. Such nurungji is itself used as a snack or boiled with water and eaten as a substitute for rice, and various substances such as glucose, which are produced when the amino acids of carbohydrates and proteins in rice are pressed by the nurungji, cause a savory taste and smell. It is done.

Nurungji is also because the snacks were not as abundant as it is today, but it has been the most sought after snacks since a long time ago, when rice was cooked through a conventional pot. This nurungji can be said to be a food with excellent taste and odor due to various substances such as glucose, which are made when the amino acids of carbohydrates and proteins contained in rice are pressed with nurungji, as well as full of stomach and excellent nutrition.

On the other hand, since the production of nurungji significantly lowers the yield of rice, an electric rice cooker by scientific heating and steam discharge method appeared in order to suppress the production of nurungji, and accordingly, most of the nurungji produced when cooking rice It was hidden.

Nurungji is a cauldron made by pouring castings, that is, a product according to the traditional Korean dietary culture that has been cooked through a conventional rice cooker. Currently, it is hardly obtained due to the improvement of the dietary structure.

Therefore, in the case of eating nurungji in the industrialized modern society, there is a problem that it is very inconvenient to make nurungji, such as making nurungji by deliberately pressing rice. In addition, it is required to be manufactured in accordance with the tastes of consumers while retaining the soft yet traditional form of nurungji as it is. Accordingly, many studies have been conducted on the manufacturing method of nurungji.

The manufacturing method of a snack using nurungji described in Korean Patent Registration No. 0567571 includes the steps of pulverizing dried nurungji at a moisture content of 5 to 10%; Frying the pulverized nurungji into grains by applying heat and pressure through a popper machine; Mixing a substance of a sweet taste ingredient and an auxiliary material for producing the sweet taste of the fried nurungji; It consists of the step of forming a snack by shaping the mixed nurungji mixture into a three-dimensional shape of a predetermined size.

In addition, Republic of Korea Patent Registration No. 0432301 discloses the steps of washing and immersing rice, putting the immersed rice in a rice cracker and steaming it with steam to cook rice, forming the rice into a sheet in a mixer, and then molding the rice. A method of manufacturing a nurungi snack, characterized in that the rice grains including the step of drying the rice and then frying it, are visible is disclosed.

However, the above-described conventional techniques have technical limitations such as being unable to implement a crispy texture and a soft texture by using burnt paper made of only the browning layer or by using rice or rice flour to prepare snacks.

Korean Patent Registration No. 10-1619476 Korean Patent Registration No. 10-1974376

An object of the present invention is to provide a method for producing fried rice crackers that are not hard and have excellent sensory properties.

In addition, another object of the present invention is to provide a fried rice cracker prepared according to the above manufacturing method.

The method of manufacturing a fried rice cracker of the present invention for achieving the above object comprises the steps of: (A) dehydrating the rice after immersing it in water; (B) forming the dehydrated rice and then steaming it; (C) cooling the increased molded rice; (D) drying the cooled molded rice in an oven; And (E) frying the dried molded rice.

In the step (A), 0.5 to 3 parts by weight of purified salt based on 100 parts by weight of rice may be added to water, and then rice may be added and immersed for 1.5 to 3 hours.

In the step (A), the dehydrated rice and the subsidiary material may be mixed in a weight ratio of 1: 0.5-1.

The subsidiary material may be one or more selected from the group consisting of sweet pumpkin, potato, sweet potato, delicacy squid, yellow taechae, kimjaban, vegetable flakes, seafood flakes, barley shrimp, cod roe, meat dumplings, kimchi dumplings, and tofu.

The molding in the step (B) may be to prepare a circle having a diameter of 35 to 50 mm and a thickness of 3 to 7 mm by using 5 to 10 g of dehydrated rice.

In step (B), the steaming may be performed at 90 to 120° C. for 30 to 60 minutes.

In the step (C), cooling may be performed at 1 to 8° C. for 2 to 5 hours to be cured.

In the step (D), the molded rice is put on a tray of a flat iron plate in an oven at 90 to 120° C., and the front side is dried for 20 to 50 minutes, and then turned over to dry the back side for 20 to 50 minutes.

In the step (E), the bathing may be performed for 5 to 30 seconds.

In the step (E), the dried rice is added to the heated oil and then fried for 1 to 10 seconds. When the rice is raised to the surface of the oil, the rice is pressed and fried for 2 to 10 seconds, and then the rice is fried. It may be to flip it over and fry for 2 to 10 seconds while pressing.

The rice may be one or more selected from the group consisting of glutinous rice, white rice, black rice, and brown rice.

In addition, the fried rice cracker of the present invention for achieving the above-described other object can be prepared according to the above manufacturing method.

Chili chicken seasoning or onion chicken seasoning may be applied to the fried rice cracker.

The fried nurungji rice cracker may be topped with a topping of chabong, fish fillet, or hwangtaechae.

The topping may be seasoned with fish sauce or soy sauce.

The fried rice cracker of the present invention provides a new concept of snacks that can be enjoyed by anyone of all ages by increasing the palatability of the crispy texture that is not hard while the savory taste, unique aroma, and the savory taste and texture of the rice grain are well harmonized. It provides effects such as can be done.

In addition, if you treat the fried rice crackers with sauces or toppings, you can enjoy a different type of nurungji rice crackers.

1 is a photograph of a fried rice cracker prepared according to Example 1 of the present invention.
Figure 2 is a photograph of fried rice crackers prepared according to Example 2 of the present invention.

The present invention relates to a method for producing fried nurungji rice crackers that are not hard and excellent in organoleptic properties, and to a fried nurungji rice cracker prepared according to the method.

The fried nurungji rice cracker of the present invention is com chay, a traditional Vietnamese food, and it is possible to easily access Vietnamese food in Korea, such as rice noodles.

Hereinafter, the present invention will be described in detail.

The method of manufacturing fried rice crackers according to the present invention includes the steps of: (A) dehydrating the rice after immersing it in water; (B) forming the dehydrated rice and then steaming it; (C) cooling the increased molded rice; (D) drying the cooled molded rice in an oven; And (E) frying the dried molded rice.

First, in step (A), after adding purified salt to water, rice is added and immersed for 1.5 to 3 hours, followed by dehydration for 30 to 60 minutes.

The refined salt is prepared by adding 0.5 to 3 parts by weight, preferably 1 to 2 parts by weight, to water based on 100 parts by weight of rice, and then adding rice to the salt water and immersing it. The content of the purified salt used in the present invention is 0.25 to 0.15 parts by weight, preferably 0.5 to 1 parts by weight, based on 100 parts by weight of purified water.

When rice is immersed in normal water without immersing rice in the water to which the purified salt is added, not only the organoleptic property is lowered, but also cracks are generated in the rice after cooling and drying, and a lot of oil soaks into the rice crackers during frying. I feel it.

When the content of the refined salt is less than the lower limit, the functionality is lowered, and oil may permeate a lot of rice crackers during frying, and when the content of the refined salt exceeds the upper limit, the functionality may be lowered.

If the time for immersing the rice is outside the above range, a fried rice cracker of low quality may be prepared.

In addition, if the dehydration time is less than the lower limit, the rice cracker contains a lot of moisture during cooling, so that it may not be completely dried or deteriorated in the subsequent drying process, and if it exceeds the upper limit, there are many cracks in the rice. Occurs, and during frying, a lot of oil seeps into the rice crackers and can be felt.

Functionality may be further improved by adding a subsidiary material to the dehydrated rice, and the dehydrated rice and subsidiary materials are mixed in a weight ratio of 1: 0.5-1. If the content of the subsidiary material is less than the lower limit based on the dehydrated rice, the taste and aroma of the subsidiary material may not occur, and if the content of the subsidiary material exceeds the upper limit, the frying is not properly performed or the taste of fried rice crackers cannot be felt.

The subsidiary material includes at least one selected from the group consisting of sweet pumpkin, potato, sweet potato, delicacy squid, yellow taechae, kimjaban, vegetable flakes, seafood flakes, barley shrimp, cod roe, meat dumplings, kimchi dumplings, and tofu. have.

Rice used in the present invention may include mixed rice of one or more selected from the group consisting of white rice, black rice, and brown rice.

Next, in step (B), the dehydrated rice is molded using 5 to 10 g and then steamed to cook rice.

If the density of the rice is not uniformly maintained during molding, the degree of oil absorption and swelling of the fried rice cracker of the present invention are different. Therefore, a certain amount of rice is used to maintain the density of the rice uniformly. And it is molded into a circular shape having a thickness.

The rice dehydrated during the molding has a diameter of 35 to 50 mm, preferably 40 to 45 mm; It is molded using a mold so that the thickness is 3 to 7 mm, preferably 5 to 6 mm.

If the diameter of the molded rice is less than the lower limit, the edges may be easily carbonized during frying, and if it exceeds the upper limit, the middle part of the nurungji rice cracker does not swell, so that the fried rice cracker of uniform thickness may not be manufactured. have.

In addition, if the thickness is less than the lower limit, it may not swell during frying, and if the thickness is greater than the upper limit, the inside of the fried nurungji rice cracker is not melted, resulting in a decrease in storage properties and absorbing a lot of oil, resulting in a decrease in organoleptic properties.

When the content of the dehydrated rice used in the present invention is outside the above range, molded rice having the diameter and thickness of the present invention cannot be obtained.

The steaming is performed at 90 to 120° C. for 30 to 60 minutes, preferably 40 to 50 minutes. If the steaming temperature and time are less than the lower limit, the steaming may not be performed, and if the steaming temperature and time are less than the upper limit, the steaming may not be overheated and the fried rice cracker of the desired shape may not be manufactured during frying.

Next, in the step (C), the steamed molded rice is cooled to 1 to 8° C. for 2 to 5 hours to cure it into a molded shape.

Through the cooling process, the shape of the steamed rice is not only hardened, but also the moisture content is lowered so that it does not deteriorate in the subsequent drying process, and it swells evenly during frying.

If the cooling temperature and time are less than the lower limit, the shape cannot be cured into a molded shape, and the shape may be deformed during frying, and if the cooling temperature and time exceed the upper limit, the molded rice may break during the subsequent drying process.

Next, in the step (D), the cooled molded rice is dried in an oven at 90 to 120° C. by alternately drying the front and back sides of the molded rice.

Specifically, the method of drying the cooled molded rice in an oven is to place a plurality of the cooled molded rice on a flat iron plate tray without a through hole and dry it in an oven for 20 to 50 minutes, preferably 30 to 35 minutes. Then, turn over and dry the back side for 20 to 50 minutes and 30 to 35 minutes. At this time, the drying time of the front and the back side should be the same so that it can swell evenly into a circle instead of an oval during subsequent flow.

When the time for drying each side in the oven is less than the lower limit, the texture and color may be deteriorated, and when the upper limit is exceeded, the diameter increase rate and the texture may decrease.

In addition, when the oven temperature is less than the lower limit, it may take a long time to dry and the molded rice may deteriorate, and when the oven temperature is greater than the upper limit, the hardness may increase and the chromaticity may decrease.

In the case of performing natural drying, cold air drying, and hot air drying at room temperature instead of the oven drying of the present invention, it takes a long time to deteriorate the molded rice, and the hardness is increased and the oil absorption rate is high.

Next, in the step (E), the dried molded rice is melted under oil at 100 to 150°C.

The frying process is that the dried rice is added to the heated oil and then fried for 5 to 30 seconds. Specifically, the dried rice is added to the heated oil and then fried for 1 to 10 seconds to form the surface of the oil. When it rises, the molded rice is pressed and fried for 2 to 10 seconds, and then the molded rice is turned over and then fried for 2 to 10 seconds while pressing, so that both sides of the molded rice are swelled evenly and fried to the inside.

The type of oil is not particularly limited as long as it can melt the molded rice.

The fried rice cracker prepared in this way may be consumed as it is, but may be consumed by applying chili chicken seasoning or onion chicken seasoning in order to increase the organoleptic properties.

In addition, a topping may be placed on the upper surface of the fried rice cracker to increase the sensory properties.

The topping may be a thin and thin Hwangtaechae such as jabong, sashimi, or lint, and the jjabong, sashimi, or hwangtaechae may be mixed with a sauce in a weight ratio of 1: 0.3-0.5 and provided in a seasoned state. The sauce is not particularly limited, but may be fish sauce or soy sauce.

The jjabong is pork immersed in salt water for 3 to 6 hours, dried for 3 to 6 hours with a hot air dryer at 50 to 80°C, and then pulverized with a blender.

Hereinafter, a preferred embodiment is presented to aid in the understanding of the present invention, but it is obvious to those skilled in the art that various changes and modifications are possible within the scope of the present invention and the scope of the technical idea, but the following examples are only illustrative of the present invention, It is natural that such modifications and modifications fall within the scope of the appended claims.

<Manufacturing conditions for fried rice crackers>

Example 1. Oven drying_30min/30min

100 parts by weight of glutinous rice was added to 200 parts by weight of water and 1 part by weight of purified salt was added to the brine, soaked for 2 hours, then dehydrated for 1 hour, and 6 g of dehydrated glutinous rice was added to a circular molding mold to have a diameter of 40 mm and a thickness Molded rice of 5 mm was prepared. After steaming the molded rice at 100 ℃ for 40 minutes, immediately cool it at 4 ℃ for 3 hours, put the cooled molded rice on a tray, put it in an oven at 100 ℃, dry the front side for 30 minutes, turn it over and turn it over. Was dried for 30 minutes to perform oven drying. Put the molded rice dried in the oven into olive oil heated to 110 ℃ and fry it for 8 seconds. When the molded rice rises to the surface, fry it for 3 seconds while pressing the molded rice, then turn the molded rice over and fry it for 3 seconds while pressing Fried rice crackers were prepared (Fig. 1).

Example 2. Oven drying_50min/50min

In the same manner as in Example 1, a fried rice cracker was prepared by drying in an oven for 50 minutes each on the front side and the back side (FIG. 2).

Comparative Example 1. Regular fried rice cracker

In the same manner as in Example 1, the steamed molded rice was heated and pressed in a nurungji machine for 4 minutes to prepare nurungji having a thickness of 5 mm, followed by frying to prepare fried nurungji rice crackers.

Comparative Example 2. No cooling

It was carried out in the same manner as in Example 1, except that the cooling process was omitted and dried immediately after steaming to prepare fried rice crackers.

Comparative Example 3. Room temperature drying _2 days

It was carried out in the same manner as in Example 1, but dried for 2 days at room temperature (23-26° C., 50% humidity) instead of oven drying to prepare fried rice crackers.

Comparative Example 4. Room temperature drying_3 days

It was carried out in the same manner as in Example 1, but dried for 3 days at room temperature (23-26° C., 50% humidity) instead of oven drying to prepare fried rice crackers.

Comparative Example 5. Molded rice_diameter 60 mm

In the same manner as in Example 1, molded rice (8 g of dehydrated glutinous rice used) having a diameter of 60 mm was prepared to prepare fried rice crackers.

Comparative Example 6. Molded rice_thickness 8 mm

In the same manner as in Example 1 above, molded rice (10 g of dehydrated glutinous rice used) having a thickness of 8 mm was prepared to prepare fried rice crackers.

<Test Example I>

For statistical processing, the mean and standard deviation were calculated using SPSS 18.0 (Statistical package for Social, SPSS Inc., Chicago IL, USA) software, and the significant difference between samples was determined by ANOVA and Duncan's multiple range test (p<0.05). Verified.

Test Example 1. Moisture content and chromaticity measurement

1-1. Moisture content (%): The moisture content of the dried molded rice and fried rice crackers prepared in Examples and Comparative Examples were measured at 105° C. under normal pressure drying.

1-2. Chromaticity: A sample was prepared by pulverizing fried rice crackers, and using a Hunter colorimeter (CR-400, Konica Minolta Sensing Inc., Osaka, Japan) for brightness (L, lightness), redness (a, redness), and yellowness ( b, yellowness) was measured repeatedly 3 times and the average value was shown.

division Moisture content (%) Chromaticity Dry molded rice Deep-fried burnt rice cracker L a b Example 1 12.31±0.48 4.73±0.93 73.10±0.28 -0.81±0.07 10.98±0.29 Example 2 11.30±0.40 4.84±0.47 70.33±0.33 1.48±0.14 15.63±0.33 Comparative Example 1 14.01±0.37 5.48±0.67 66.11±0.42 0.28±0.19 13.99±0.45 Comparative Example 2 17.28±0.41 6.94±0.41 60.48±0.50 1.88±0.39 16.47±0.20 Comparative Example 3 13.02±0.09 4.65±0.50 75.10±0.63 -0.95±0.06 10.08±0.32 Comparative Example 4 12.90±0.10 4.43±0.31 74.75±0.36 -0.76±0.07 10.67±0.19 Comparative Example 5 13.12±0.05 4.91±0.68 70.24±0.51 -0.43±0.01 11.94±0.47 Comparative Example 6 13.58±0.27 5.10±0.81 68.89±0.44 -0.18±0.04 12.48±0.32

As shown in Table 1 above, it was confirmed that the fried rice crackers prepared according to Examples 1 and 2 of the present invention were similar in moisture content and color to Comparative Example 4 dried for 3 days at room temperature. The moisture content and color of Comparative Example 4 are similar to those of Examples 1 and 2, but since drying is performed for a long time, the sensory properties are low due to texture and deterioration.

On the other hand, it was confirmed that the moisture content of Comparative Examples 1 to 3 and Comparative Examples 5 to 6 was higher than that of Examples 1 and 2.

In particular, it was confirmed that in Comparative Example 3, only the dried portion was slightly swollen during frying, and the non-dried portion absorbed a lot of oil.

Test Example 2. Weight and diameter increase rate

2-1. Weight increase rate (%): The weight of the dried molded rice prepared in Examples and Comparative Examples and the weight of fried rice crackers were measured, respectively, to calculate the weight ratio before and after frying.

2-2. Diameter increase rate (%): The diameter ratio of the molded rice prepared in Examples and Comparative Examples and the diameter of fried rice crackers were measured, respectively, to calculate the diameter ratio before and after frying.

division Weight increase rate (%) Diameter increase rate (%) Example 1 14.06±2.00 48.33±2.77 Example 2 13.06±0.71 34.89±4.31 Comparative Example 1 14.91±0.25 31.67±3.24 Comparative Example 2 15.00±0.38 33.69±2.84 Comparative Example 3 14.56±0.24 51.19±3.98 Comparative Example 4 14.25±2.24 47.38±3.98 Comparative Example 5 14.69±0.18 52.11±1.47 Comparative Example 6 14.86±0.85 53.95±2.75

As shown in Table 2 above, it was confirmed that the fried rice cracker prepared according to Example 1 of the present invention had a weight increase rate and a diameter increase rate similar to Comparative Examples 3 and 4. In Example 2, it was confirmed that the weight increase rate and the diameter increase rate were lower than that of Example 1.

On the other hand, it was confirmed that Comparative Examples 1 to 2 and Comparative Examples 5 to 6 had a higher weight increase rate and a diameter increase rate compared to Examples 1 and 2.

If the weight increase rate and the diameter increase rate are low, the hardness may be high, and if the weight increase rate and the diameter increase rate are high, it may not swell evenly during frying, so the weight increase rate is 14.0 to 14.5%, and the diameter increase rate is preferably 48.0 to 49.0%.

Test Example 3. Measurement of texture

Texture Analyser (TX-XT, Stable Micro Systems, England) was used to measure texture, and the conditions of the Puncture method were probe 5 mm, pre-test speed: 1 mm/sec, test speed: 2 mm/sec, post-speed : The central part of fried rice crackers was measured at 10 mm/sec.

division Hardness (g) count peaks (pcs) Example 1 1301.25±336.26 98.57±9.14 Example 2 1136.68±274.16 68.86±11.64 Comparative Example 1 1512.44±516.48 75.18±16.40 Comparative Example 2 2089.47±430.15 61.10±8.16 Comparative Example 3 1419.49±635.31 82.17±26.44 Comparative Example 4 1221.23±587.02 79.67±37.00 Comparative Example 5 2022.98±540.01 83.17±11.43 Comparative Example 6 2106.46±645.63 85.50±12.94

As shown in Table 3 above, it was confirmed that the fried rice crackers prepared according to Example 1 of the present invention had excellent hardness compared to Comparative Examples 1 to 6, and had high count peaks indicating the degree of crispiness.

On the other hand, it was confirmed that Example 2 had lower hardness and count peaks compared to Example 1.

In addition, it was confirmed that Comparative Examples 1 to 3 and Comparative Examples 5 to 6 had higher hardness and lower count peaks compared to Example 1, and Comparative Example 4 had similar hardness to Example 1, but significantly lower count peaks. .

Test Example 4. Sensory evaluation

The fried rice crackers prepared in Examples and Comparative Examples were put on a plate and provided for sensory evaluation, and the sensory evaluation was evaluated by a panel of 20 trained Korean Food Research Institutes on a 9-point scale for strength and preference. Acceptance evaluation measured color, scent, taste, texture, and overall acceptability. The evaluation criteria are very good; 9 points, moderate; 5 points, very bad; Expressed by 1 point.

division color incense flavor Texture Overall acceptability Example 1 8.00±1.00 8.00±0.82 8.14±0.69 8.43±0.19 8.29±0.76 Example 2 6.00±1.00 6.86±0.69 7.00±1.00 6.14±1.07 6.71±0.49 Comparative Example 1 5.83±0.98 6.14±0.69 5.71±0.49 5.57±0.98 5.57±0.98 Comparative Example 2 5.14±0.43 6.28±0.48 4.85±0.25 4.43±0.22 4.18±0.61 Comparative Example 3 6.43±0.98 6.29±0.76 6.29±0.76 6.71±0.49 6.29±0.76 Comparative Example 4 7.57±0.79 7.21±0.76 7.06±0.90 7.43±0.53 7.16±0.69 Comparative Example 5 6.29±0.76 6.13±0.53 6.41±0.76 6.21±0.35 6.13±0.59 Comparative Example 6 6.05±0.15 6.11±0.38 6.00±0.52 6.14±0.45 5.88±0.44

As shown in Table 4 above, it was confirmed that the fried rice crackers prepared according to Example 1 of the present invention were superior to Example 2 and Comparative Examples 1 to 6 in terms of color, aroma, taste, texture, and overall preference.

<Sauce and toppings of fried rice crackers>

Example 1.

The fried rice crackers prepared in Example 1 were used.

Example 3. Subsidiary ingredients added_Meat dumplings

In the same manner as in Example 1, the dehydrated glutinous rice and meat dumplings were mixed at a weight ratio of 1:0.6 to prepare fried rice crackers.

The fried dumplings were used as meat dumplings from C company.

Example 4. Subsidiary material addition_ Shrimp and seafood flakes

In the same manner as in Example 1, the dehydrated glutinous rice and the subsidiary material were mixed in a weight ratio of 1:0.6 to prepare a fried rice cracker.

The subsidiary material is a mixture of barley prawn and seafood flakes in a weight ratio of 1:1.

Example 5. Source

A fried rice cracker was prepared by applying K's onion chicken seasoning to the surface of the fried rice cracker prepared according to Example 1 above.

The fried rice crackers and seasoning were used in a weight ratio of 1:1.

Example 6. Topping _ Seasoning Jjabong

The fried rice crackers prepared according to Example 1 were put on the surface of the fried rice crackers to complete.

The Jjabong is the pork soaked in salt water (100 parts by weight of pork, 1.5 parts by weight of salt) for 4 hours, dried for 4 hours in a hot air dryer at 60°C, and then pulverized with a blender. The Jjabong and H's soy sauce The sauce was mixed in a weight ratio of 1:0.4 and seasoned Jjabong was used.

Example 7. Topping _ Seasoned Hwangtaechae

The fried rice crackers prepared according to Example 1 were put on the surface of the fried yellowtail rice cracker, and then the seasoned Hwangtaechae was added.

Hwangtaechae and H's soy sauce were mixed in a weight ratio of 1:0.4, and seasoned Hwangtaechae was used.

<Test Example II>

Test Example 5. Sensory evaluation

It evaluated in the same manner as in Test Example 4.

division color incense flavor Texture Overall acceptability Example 1 8.00±1.00 8.00±0.82 8.14±0.69 8.43±0.19 8.29±0.76 Example 3 6.60±0.84 8.30±1.16 8.30±1.16 8.40±1.07 8.40±0.92 Example 4 6.70±0.95 8.20±1.03 7.90±1.37 8.10±1.40 8.10±1.33 Example 5 7.27±0.90 8.55±0.93 8.64±0.67 8.50±0.77 8.65±0.69 Example 6 5.70±1.16 7.20±1.62 8.60±1.78 7.30±1.89 8.31±1.96 Example 7 6.36±1.36 8.00±1.10 8.38±1.08 7.73±0.90 8.36±1.14

As shown in Table 1 above, the fried rice crackers prepared according to Examples 3 to 7 of the present invention had lower organoleptic properties compared to Example 1 in which no treatment such as toppings or sauces were performed, but satisfies various preferences. In order to do so, it is thought that it is preferable to treat it with toppings or sauces.

Claims (15)

(A) dehydrating the rice after immersing it in water;
(B) forming the dehydrated rice and then steaming it;
(C) cooling the increased molded rice;
(D) drying the cooled molded rice in an oven; And
(E) the step of frying the dried molded rice; a method for producing fried rice crackers comprising a. According to claim 1, wherein in the step (A), 0.5 to 3 parts by weight of purified salt is added to water and then rice is added to the water and then immersed for 1.5 to 3 hours. Manufacturing method. The method of claim 1, wherein in the step (A), the dehydrated rice and the subsidiary material are mixed in a weight ratio of 1: 0.5-1. The method of claim 3, wherein the subsidiary material is 1 selected from the group consisting of sweet pumpkin, potato, sweet potato, delicacy squid, yellow taechae, kimjaban, vegetable flakes, seafood flakes, barley shrimp, cod roe, meat dumplings, kimchi dumplings, and tofu. A method for producing fried rice crackers, characterized in that more than a species. The fried nurungji rice according to claim 1, wherein the molding in the step (B) is made of 5 to 10 g of dehydrated rice, and has a diameter of 35 to 50 mm and a thickness of 3 to 7 mm. How to make sweets. The method of claim 1, wherein the steaming in step (B) is performed at 90 to 120° C. for 30 to 60 minutes. The method of claim 1, wherein the cooling in step (C) is performed at 1 to 8° C. for 2 to 5 hours to harden. The method of claim 1, wherein in step (D), the molded rice is placed on a tray of a flat iron plate in an oven at 90 to 120° C., dried the front side for 20 to 50 minutes, and then turned over to dry the back side for 20 to 50 minutes. A method of manufacturing fried rice crackers, characterized by. The method of claim 1, wherein in the step (E), the frying is performed for 5 to 30 seconds. The method of claim 1, wherein in the step (E), the molded rice is added to the heated oil and then fried for 1 to 10 seconds, and when the molded rice rises to the surface of the oil, pressing the molded rice is 2 to 10. Frying for seconds, then turning over the molded rice, and frying for 2 to 10 seconds while pressing. The method of claim 1, wherein the rice is a mixture of at least one selected from the group consisting of glutinous rice, white rice, black rice, and brown rice. A fried rice cracker made according to the manufacturing method of any one of claims 1 to 11. The fried nurungji rice cracker according to claim 12, wherein a chili chicken seasoning or onion chicken seasoning is applied to the fried nurungji rice cracker. The fried nurungji rice cracker according to claim 12, wherein the fried nurungji rice cracker is topped with a topping of chabong, fish fillet, or hwangtaechae. The fried rice cracker according to claim 14, wherein the topping is seasoned with fish sauce or soy sauce.

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