KR20230026051A - Method of producing scorched rice sand and manufacturing apparatus - Google Patents

Abstract

The present invention relates to a method for manufacturing a scorched rice cookie and a manufacturing apparatus thereof, and more particularly, to a method for manufacturing a scorched rice cookie, which comprises cooking rice, manufacturing scorched rice of a certain shape with a cookie mold by using the cooked rice, and applying filling (white chocolate, dark chocolate, strawberry, vanilla, etc.) or an additive consisting of either jam or cheese between multiple pieces of scorched rice that have been manufactured to make the same into cookies, so that the taste and aroma of the filling additive can be added to scorched rice while the original savory taste of the scorched rice can be maintained, and a manufacturing apparatus thereof.

Description

Nurungji sand manufacturing method and manufacturing apparatus therefor {METHOD OF PRODUCING SCORCHED RICE SAND AND MANUFACTURING APPARATUS}

The present invention relates to a method for manufacturing nurungji sand and a manufacturing apparatus therefor, and more particularly, after cooking rice using rice, manufacturing nurungji of a certain shape using a sand mold with the cooked rice, and manufacturing a plurality of nurungji. By applying additives consisting of cream (white chocolate, dark chocolate, strawberry, vanilla, etc.), jam, or cheese in between to make the sand, the taste and aroma of the filling additives can be added while maintaining the original savory taste of Nurungji. It relates to a method of manufacturing nurungji sand designed to make it possible and a manufacturing device therefor.

In general, Nurungji refers to a product that is formed when a part of the rice is burned to the bottom of the pot when cooking rice. When cooking rice in a conventional rice cooker, rice, barley rice, and beans placed on the bottom of the rice cooker are usually burned. It is created by sticking.

Nurungji is also called boiled rice. Nurungji as described above is not only because snacks were not as plentiful as today, but it has been the most sought-after snack since a long time ago when rice was cooked in a conventional pot. Such scorched rice is a food with excellent nutrition while filling the stomach as well as having a delicious taste and smell due to various substances such as glucose generated when amino acids of carbohydrates and proteins in rice are pressed into the scorched paper.

However, as a product of our traditional dietary culture, which has been cooked through a cauldron, that is, a conventional rice cooker, it is now almost impossible to obtain due to the improvement of the dietary structure.

As such, the improvement of eating habits, where nurungji can hardly be obtained, is resulting in the loss of the taste of our traditional snack food, nurungji.

In other words, now, when cooking rice as in the past, we do not use a cauldron manufactured through casting or a conventional rice cooker, but use an electric rice cooker or other pressure cookers to cook rice, so there is no scorched rice around us. is not easily accessible.

Therefore, in the case of wanting to eat scorched rice, there is a problem in that the work for making scorched rice is very inconvenient, such as having to press rice or rice to make scorched rice. In addition, there is a problem in that the number of people looking for scorched rice is reduced, and it is difficult to match the taste of people who are accustomed to sweets, breads, and other snacks that are circulated on the market as such scorched rice.

On the other hand, snack manufacturers produce and present food items such as various confectionery imitating scorched rice or fried scorched rice fried in cooking oil. There is a problem I can't.

Moreover, as an effort to protect the health of children exposed to snacks or confectionery containing chemical additives, or to provide high-quality snacks through our own snacks with excellent taste and taste, Nurungji is a new snack for children. is being requested as

As such, conventional technologies related to snacks and confectionery using scorched rice include Registered Patent No. 10-2080326, "Method for manufacturing OD scorched ji confectionery and OD scorched ji confectionery manufactured by the method" (hereinafter referred to as 'prior art 1'). ,

The prior art 1 comprises the steps of preparing a crusty pastry dough by mixing butter, sugar, salt, eggs, rice flour, crusty flavor, baking powder, crumbled crust and powdered crust; Mixing butter, sugar, salt, eggs, rice flour, baking powder, mulberry powder, crumbled rice powder, and dried mulberry to prepare a mulberry pastry dough; Preparing mulberry sediment dough by mixing white bean paste, milk powder, starch syrup, rice flour, eggs, corn flavor, and mulberry powder; and forming the fried mulberry cookie dough and the mulberry cookie dough into a circular shape, placing the molded mulberry cookie dough on top of the molded mulberry cookie dough, placing the mulberry bean paste dough on top and baking it. A method for doing so is presented.

However, the prior art is a method of baking and baking the mulberry dough on the mulberry dough, and as the mulberry dough and the mulberry dough are baked at the same temperature, it is necessary to match the appropriate temperature, not the optimum temperature of each dough, thereby enhancing the characteristics of each dough There are limitations that cannot be fully saved.

In addition, as a prior art, there is Registered Patent No. 10-0736013 "Nurungji Choco Snack and Nurungji Choco Pie and Manufacturing Method" (hereinafter referred to as 'Prior Art 2').

In the prior art 2, the crushed nurungji to a size of 5 mm or less is fried in the form of popcorn, mixed with a plurality of auxiliary ingredients and chocolate at a certain ratio, and then molded into a round or polygonal three-dimensional shape through a sand mold to produce chocolate snacks. By doing so, while maintaining the original taste of nurungji, we are presenting a technology for manufacturing nutritious snacks with added chocolate.

However, the prior art 2 is a method of crushing the prepared nurungji and then frying it again in oil, and as the nurungji can contain a lot of oil, there is a risk of feeling greasy and damaging the natural texture of nurungji, and the natural taste of nurungji by chocolate There are issues that can damage it.

Another prior art is Registered Patent No. 10-0594745 "Method for Manufacturing Nurungji Choco Cookies" (hereinafter referred to as 'Prior Art 3').

In the prior art 3, after mixing 100% nonglutinous rice or nonglutinous rice and glutinous rice in an appropriate ratio, nurungji is made and fried, and then melted chocolate is applied to 50% of the front surface or 50% of the front and rear surfaces of the nurungji area, and then various It is about a nurungji chocolate snack made by fixing one of the nuts on chocolate and then cooling it. As half of the area of nurungji is coated with liquid chocolate, the taste of chocolate is inevitably stronger than the original taste of nurungji. There is a problem that you can't feel the original taste.

There is Arler Publication No. 10-2018-0071557 "Method for manufacturing scorched rice cakes containing pork potatoes" (hereinafter referred to as 'Prior Art 4').

The prior art 4 includes (a) preparing rice and pork potatoes; (b) manually picking out foreign substances mixed in rice and pork potatoes; (c) Washing rice and pork potatoes clean with tap water repeatedly while lightly touching them several times to suppress minimal nutrient destruction: Making a mixture by mixing the potato powder evenly with each other; (e) putting 8g of the mixture into a circular mold and molding it; (f) baking between 150 degrees Celsius and 200 degrees Celsius for 3 to 4 minutes; (g) checking whether the properties are defective and weighing each packaging unit; (h) consisting of the step of packaging after sealing,

Starch from pork potatoes can impede the crunchy texture of nurungji, and there is a problem that the taste of nurungji can be hindered by the unique scent of potatoes. there is

Therefore, the present invention has been made to solve the above problem,

Rice is cooked using the washed rice, water is added to the cooked rice, kneaded, and then the texture and taste of the rice is molded to maximize the texture and taste of the rice,

After applying the additives prepared between two or more nurungji bases, and then cooling them to prepare a nurungji sand, a nurungji sand manufacturing method and a manufacturing device therefor are provided so that the taste and aroma of the additives are added to the nurungji taste.

In particular, by putting the fried rice dough into a sand mold to make it sandable, the user can consume it comfortably, and to provide a method for manufacturing fried rice sand that can be manufactured in various forms according to the shape of the sand mold and a manufacturing device therefor. do.

Furthermore, a kneading step of rice is further introduced before preparing the nurungji to maximize the taste and texture of the nurungji, and a method for manufacturing nurungji sand designed not to harm the taste of nurungji by limiting the amount of additives and a manufacturing device therefor are provided. for another purpose.

In order to achieve the above object, the method for manufacturing scorched rice sand according to the present invention,

a) removing water after washing rice;

b) cooking rice by adding water to the drained rice;

c) kneading by adding water to the kneaded rice;

d) forming a nurungji base by filling the rice dough into a sand mold and then heating it to 190-210 ° C;

e) preparing additives for scorched rice sand;

f) laminating two or more scorched rice bases after applying the additives to one side or both sides of the nurungji base;

g) cooling and solidifying the stacked scorched rice sand; characterized in that it comprises a.

And in the method of manufacturing scorched rice sand according to the present invention,

The additives are

It is characterized in that it consists of any one of cream, jam, and cheese.

In addition, in the method for manufacturing scorched rice sand according to the present invention,

In step f),

It is characterized in that the additive is applied between the two or more nurungji bases in a ratio of 10 to 15% by weight of the additive to 85 to 90% by weight of the molded nurungji base.

In addition, the nurungji sand manufacturing apparatus according to the present invention,

In the nurungji sand manufacturing apparatus including the sand mold,

The sand mold includes a lower mold having a molded part filled with kneaded rice and an upper mold covering the lower mold,

The lower mold includes a bottom plate movably coupled to the lower mold while forming the bottom surface of the molding part, and a lifting means for lifting the bottom plate to separate the nurungji base from the molding part,

The bottom plate is lifted by the lifting means to take out the molded nurungji base from the molding part, and then the kneaded rice can be filled in the molding part formed by the lowered bottom plate.

As described above, the method for manufacturing scorched rice sand according to the present invention and the manufacturing apparatus therefor,

In manufacturing sanded nurungji, a process of kneading by adding water to cooked rice is introduced to improve the pressed taste of the nurungji and maximize the texture so that the optimal taste can be pursued,

As the kneaded rice is put into a sand mold and the nurungji base is molded, various types of nurungji base can be easily molded according to the shape of the sand mold.

As the additive is applied between the plurality of nurungji bases, there is an effect of pursuing a more popular taste by adding the taste and aroma of the additive to the taste of the nurungji.

In particular, as the additives are used as various ingredients such as various creams, jams, and cheeses, it is possible to prepare scorched rice sandwiches of various flavors,

By limiting the content of additives, the original taste of the nurungji is not harmed, and there is an effect of enjoying the savory taste of the nurungji and the taste of the additives together.

1 is a block diagram of a method for manufacturing scorched rice sand according to the present invention.
2 is an embodiment of a sand mold used in the present invention.
Figure 3 is a cross-sectional view for explaining the lifting means of the sand mold according to the present invention.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

Since the present invention can have various changes and various forms, the implementation examples (or embodiments) will be described in detail in the text. However, this is not intended to limit the present invention to a specific form disclosed, and should be understood to include all modifications, equivalents, or substitutes included in the spirit and scope of the present invention.

In each drawing, the same reference numeral, in particular, the same number of tens and ones digits, or the same reference numerals having the same tens digit, ones digit, and alphabet indicate members having the same or similar functions, and unless otherwise specified, each of the drawings Members indicated by reference numerals may be understood as members conforming to these standards.

In addition, the components in each drawing are expressed in exaggeratedly large (or thick) small (or thin) or simplified expressions in size or thickness in consideration of convenience of understanding, etc., but the scope of protection of the present invention is thereby limited. It shouldn't be.

Terms used in this specification are only used to describe a specific embodiment (aspect, aspect, aspect) (or embodiment), and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly dictates otherwise. In this application, terms such as ~comprising~ or ~consisting of are intended to designate that there is a feature, number, step, operation, component, part, or combination thereof described in the specification, but one or more other features It should be understood that it does not preclude the possibility of the presence or addition of numbers, steps, operations, components, parts, or combinations thereof.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which the present invention belongs. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related art, and unless explicitly defined in the present application, they should not be interpreted in an ideal or excessively formal meaning. don't

As shown in FIG. 1, the method (M) for producing fried rice sand according to the present invention includes a) washing rice, b) cooking rice, c) kneading, d) forming a fried rice base, f) stacking sand, g) including a sand solidification step, and furthermore, e) an additive preparation step, and each step will be described in detail below.

Specifically, the present invention,

a) washing rice and then removing moisture (M1);

b) cooking rice by adding water to the drained rice (M2);

c) kneading by adding water to the kneaded rice (M3);

d) filling the sand mold with the rice dough and then heating it to 190-210° C. to form a nurungji base (M4);

e) preparing additives for scorched rice sand (M5);

f) applying the additive to one side or both sides of the nurungji base and then stacking two or more nurungji bases (M6);

g) cooling and solidifying the stacked scorched rice sand (M7);

Step a) (M1) is a step of washing rice before cooking, and rice may be used as white rice, black rice, brown rice, or a mixture thereof, and the scope of rights should not be construed as being limited thereto.

It is also possible to use tap water or purified water for rice washing, and it is recommended to repeat the washing several times to remove impurities contained in the rice.

When step a) (M1) is completed, rice is cooked using the washed rice in step b) (M2). .

In addition, an electric rice cooker, a pressure cooker, etc. can be used for rice, and it is preferable to use a large-capacity facility for mass production.

When the rice is completed as described above, the kneading is performed in step c) (M3) in order to improve the texture of the scorched rice to be manufactured.

The step c) (M3) is to add water to the cooked rice and knead it manually or using a kneader or blender. The rice is mixed with water, that is, water, to make the dough. It is preferable to add it at a rate of 50 to 100 ml per 1000 g of rice used for rice, and it is best to use purified water for the water used, but it is also possible to use water containing functional substances, and at this time, the natural taste of nurungji It is best not to include water with a strong scent so as not to harm it.

In addition, in step c) (M3), kneading may be performed using a kneader or manually, or a blender may be used. In other words, it is good to knead to crush.

This is because when the dough is excessively advanced, the chewy texture of the grains is lost in the prepared nurungji, and when the dough is not advanced, the rough and hard texture is excessively generated by the rice grains.

In step d) (M4), a nurungji base is molded using kneaded rice. The nurungji base can be manufactured into a desired shape using a sand mold (MC), which is shown in FIG. 2 As shown in, when heat is applied to the rice filled in the molding part MC21 composed of a lower mold MC2 in which a molding part MC21 is formed and an upper mold MC1 covering the lower mold MC2, heat is generated. It is desirable to prevent leakage to the outside.

Although the sand mold (MC) is shown as a sand mold (MC) having a single molding part (MC21) in the drawing, the molding part (MC21) formed in the lower mold (MC2) as the size of the sand mold (MC) increases. ) is preferably provided in a plurality to produce a large amount of nurungji at once, and the shape of the molding part (MC21) is generally made of a square or circle, but it is also possible to make it of another polygonal shape, and thus the scope of rights should not be construed as limiting.

Again, after filling the molding part (MC21) of the sand mold (MC) with the kneaded rice, it is heated to form nurungji. The rice filled in the molding part (MC21) is spread to a thickness of about 2 to 6 mm It is desirable, but it should not be construed as limiting the scope of rights.

When the sand mold (MC) is filled with rice, the sand mold (MC) is heated to form fried rice. It is recommended to set it to about 5 minutes.

At the same time as preparing the nurungji base as described above, the additives for the nurungji sand are prepared in step e) (M5). The additives are preferably made of various types of cream, jam, or cheese. Various creams such as , strawberry, and vanilla can be used, and chocolate cream can be variously selected, such as dark chocolate cream and milk chocolate cream.

In addition, in the present specification, the case where chocolate cream is used as an additive is shown as an example, but the scope of rights should not be limited thereto.

When the Nurungji base and additives are prepared as described above, in step f) (M6), the additive is coated on one side of the Nurungji base paper, and the Nurungji base is placed on top of the coated side to complete the sand. The sand is It can be made in one layer or multiple layers, and as a result, the additive is applied between a plurality of nurungji bases to produce nurungji sand.

When the additives are applied excessively, the taste and aroma of the additives can damage the original taste of the nurungji, so in the present invention, the ratio of the additives to 85 to 90% by weight of the molded nurungji base is 10 to 15% by weight It is characterized in that it is applied to the entire surface of the nurungji base.

When the sand is completed as described above, the step of solidifying the sand by cooling it in the step g) (M7) proceeds, and the step g) (M7) is the step of adhesively fixing the nurungji bases to each other to cure the applied additives. am.

Hereinafter, the following example is an example of preparing 15 g of Nurungji sand when chocolate cream is selected as the additive.

Example.

1. Weighing step

Weigh 1 kg of washed rice.

2. Cleaning step

After washing 1 kg of rice, put it on a sieve for about 15 minutes to remove water.

3. Cooking

Cook rice by adding 1000ml of water to 1kg of washed rice. (Standard rice and water 1:1 ratio) At this time, the amount of water added varies according to the moisture content of the rice grain. You can cook rice at a ratio of 1.3.)

4. Kneading step

When the rice is cooked in the rice cooker, add 50-100ml of water when mixing the rice to improve the texture of the nurungji, and knead the rice so that only 20-30% of the rice grains are crushed while stirring.

5. Nurungji base molding

Put 8.5~9.0g of kneaded rice grains in a scorched rice sand mold (MC) with a diameter of 8cm and heat and mold it at 190~210℃ for 4 minutes 30 seconds ~ 5 minutes.

6. Prepare the semi-chocolate

6-1. First, the given chocolate (white, dark, strawberry, yogurt, coffee, banana, dalgona) is melted from solid to liquid using a double boiler. And the room temperature of the chocolate is maintained at 50 ~ 70 ℃, so that the chocolate does not harden or burn.

6-2. When the chocolate is melted, adjust the appropriate viscosity through the post-mixing process.

7. Nurungji Sand Molding

7-1. After the post-mixing process is over, apply the chocolate to the entire surface of the scorched rice. The amount applied at this time is 1.0 ~ 1.5g.

7-2. Before the chocolate coated on the scorched paper hardens, another scorched paper is used to make it sand.

8. Cooling

The chocolate given through the cooling process is hardened so that the two Nurungji can be sanded, and the Nurungji Sand is solidified.

9. Packaging

After checking the weight of the Nurungji Sandwich, pack it.

On the other hand, the nurungji base molded in step d) (M4) is molded in a form embedded in the molding part MC21. Cannot be easily pulled out.

Therefore, the molding mold (MC) according to the present invention is provided with a lifting means (L) for taking out the scorched rice base in the lower mold (MC2) to solve the above problems, and to easily and accurately put the kneaded rice.

First, while the lower mold MC2 forms the bottom surface of the molding part MC21, the bottom plate MC22 coupled to be liftable in the lower mold MC2 and the bottom plate MC22 are moved up and down to form the molding part. Including a lifting means (L) for separating the scorched rice base in (MC21),

The bottom plate (MC22) is lifted by the lifting means (L) to take out the molded nurungji base from the molding part (MC21), and then the kneaded rice is placed in the molding part (MC21) formed by the lowered bottom plate (MC22). It is characterized in that it can be filled.

Specifically,

The lifting means (L) is,

A rotating rod (L1) coupled through the side wall of the lower mold (MC2) and having a handle portion (L11) at an outer end,

A rotating plate (L2) for supporting the bottom plate (MC22) when the rotating rod (L1) is coupled to one end and can rotate up and down, and rotates downward;

An elevation plate (L3), one end of which is coupled to the other end of the pivot plate (L2) in a hinge structure to be able to rotate up and down with respect to the pivot plate (L2) and always supports the bottom plate (MC22);

Including a torsion spring (L4) coupled to the hinge portion between the rotation plate (L2) and the elevation plate (L3) and elastically supporting the elevation plate (L3) to be in a straight line with the rotation plate (L2) ,

When the rotating rod L1 is rotated in one direction by using the handle part L11, the rotating plate L2 rotates upward while the lifting plate L3 is folded in a horizontal state and rises, raising the bottom plate MC22. By doing so, the scorched ji base is separated from the molding part (MC21),

When the external force is released from the handle part (L11), the lifting plate (L3) is lowered while being spread in a horizontal state by the elastic force of the torsion spring (L4), so that the bottom plate (MC22) is lowered, and the molding part ( MC21) is characterized in that it is formed.

Further, the lower mold MC2 has an elevation space portion (not shown) extending below the molding portion MC21, and the rotation plate L2 and the elevation plate L3 are horizontal at the lowermost side of the elevation space portion. It is built in an open state, and the bottom plate MC22 is supported thereon.

The rotating rod L1 is a non-conductive member and is coupled to pass through the side wall of the lower mold MC2 so that the handle part L11 is exposed to the outside of the lower mold MC2.

The rotation plate (L2) and the elevation plate (L3) are coupled to be foldable and unfoldable due to the hinge structure, and at this time, the rotation plate (L2) and the elevation plate (L3) are mutually Pressure is generated to flatten it in a straight line.

Accordingly, in a state where the upper mold (MC1) is raised after the completion of forming the scorched rice base, when the operator holds the handle part (L11) and turns the rotating bar (L1) in one direction (clockwise direction in the drawing), the rotating plate (L2) moves in the same direction. In order to rotate upward, due to the hinge structure, the lift plate L3 is folded downward, and at this time, due to the elastic force of the torsion spring L4, the lift plate L3 rises while maintaining a horizontal state, and the floor plate ( As MC22) rises together, the scorched ji base is separated to the outside of the molding part MC21 and the scorched ji base can be taken out.

And, when the operator releases his/her hand from the handle part (L11), the elastic force of the torsion spring (L4) acts to unfold the lift plate (L3) at the same angle as the pivot plate (L2), and the bottom plate (MC22) ) As the lifting plate (L3) descends and unfolds in a horizontal state due to the reaction caused by the weight of ), the rotating plate (L2) and the rotating rod (L1) are returned to their original state in the other direction (counterclockwise direction on the drawing), thereby The molding part MC21 is formed in a groove shape by the bottom plate MC22 descending together with the lifting plate L3, so that the operator can easily put the kneaded rice into the molding part MC21 in an accurate amount.

In the above description of the present invention, the method for manufacturing nurungji sand having a specific shape, structure, and configuration has been mainly described with reference to the accompanying drawings, but the present invention can be variously modified, changed, and replaced by those skilled in the art, and these modifications and changes and substitutions are to be construed as falling within the protection scope of the present invention.

M: Nurungji manufacturing method
MC: Sand mold
MC1: upper mold MC2: lower mold
MC21: molded part MC22: bottom plate
L: lifting means

Claims (4)

a) removing water after washing rice;
b) cooking rice by adding water to the drained rice;
c) kneading by adding water to the kneaded rice;
d) forming a nurungji base by filling the rice dough into a sand mold and then heating it to 190-210 ° C;
e) preparing additives for scorched rice sand;
f) laminating two or more scorched ji bases after applying the additive to one or both sides of the scorched ji base;
g) cooling and solidifying the stacked nurungji sand; a method for producing nurungji sand, characterized in that it comprises.
According to claim 1,
The additives are
Nurungji sand manufacturing method, characterized in that consisting of any one of cream, jam, cheese.
According to claim 1,
In step f),
Nurungji sand manufacturing method, characterized in that the additive is applied between the two or more nurungji bases in a ratio of 10 to 15% by weight of the additive to 85 to 90% by weight of the molded nurungji base.
In the nurungji sand manufacturing apparatus including the sand mold of claim 1,
The sand mold includes a lower mold having a molded part filled with kneaded rice and an upper mold covering the lower mold,
The lower mold includes a bottom plate movably coupled to the lower mold while forming the bottom surface of the molding part, and a lifting means for lifting the bottom plate to separate the nurungji base from the molding part,
The nurungji sand manufacturing apparatus, characterized in that, by lifting the bottom plate with the lifting means, the molded nurungji base can be taken out of the molding part, and then the kneaded rice can be filled in the molding part formed by the lowered bottom plate.

Images