KR20230166668A - Method for manufacturing Meal kit for rice cake using popped powder - Google Patents

Abstract

The present invention is to provide a method of manufacturing a rice cake meal kit using puffed powder, which allows the production of rice cakes by mixing water and puffed powder on the spot. (A) Soaking the grains in water, washing them, then draining and drying them without soaking in water. (B) manufacturing puffed grains by pressurizing and heating the dried grains using a puffing method and then blowing them into the air to expand them; (C) putting the puffed grains into a grinder and grinding them at 30 to 100 mesh. It may include the step of producing puffed powder by powdering it so that the pass rate is 100%, and (D) dividing the puffed powder into a certain amount and individually packaging it to produce a rice cake meal kit.

Description

Method for manufacturing Meal kit for rice cake using popped powder}

The present invention relates to a method of manufacturing rice cake using puffed powder, and in particular, to a method of manufacturing a rice cake meal kit using puffed powder, which allows the production of rice cake by mixing water and puffed powder on the spot.

Currently, as the consumption of flour increases in Korea, the amount of surplus rice is increasing due to the decrease in rice consumption. Therefore, the use of rice as a raw material in various foods is emerging as a way to fundamentally increase rice consumption.

Tteok is a general term for foods made by pounding or powdering non-glutinous rice, glutinous rice, or other grains and steaming them. Before the development of pots during the Three Kingdoms Period, it is highly likely that rice cakes, made by grinding rice and steaming it, were eaten as a staple food instead of rice. Therefore, to this day, rice cake remains a traditional food for Koreans, who eat rice as their staple food, during holidays, feasts, and other events.

And in Korea, rice cakes are an indispensable food not only for ceremonial occasions, but also for seasonal holidays, a baby's 100th birthday or first birthday following childbirth, birthdays, 60th birthdays, and other parties.

However, rice cakes are generally made by soaking grains for 2 to 3 hours, grinding them into powder, and then putting the moist product in a steamer to make a stew. Additionally, injeolmi or white rice cake is made by steaming the rice cake, placing it on a plate and hitting it with a rice cake. It mainly uses glutinous rice or non-glutinous rice, which has a strong viscosity, but also uses wheat, barley, potato starch, etc.

As such, in order to manufacture rice cakes, it is necessary to go through the processes of soaking, grinding, and steaming, and as this requires a process of at least 7 hours, there is a problem that a lot of effort and time are required to easily manufacture rice cakes at home.

The present invention was developed to solve the above problems, and it is possible to produce rice cakes by mixing water and puffed powder on the spot. It is a puffed powder made from 100% rice without any additives, and does not contain any other additives, so it is not irritating. The purpose is to provide a method of manufacturing a rice cake meal kit using puffed powder that can produce healthy rice cakes.

The purpose of the present invention is to provide a method of manufacturing a rice cake meal kit using puffed powder, which allows rice cakes to be manufactured simply and quickly through the process of mixing water in the rice cake meal kit.

The present invention is a rice cake using puffed powder that can be manufactured by adding nutritional enhancing ingredients such as powdered milk, oil, or soy protein when producing puffed powder, and can produce nutritionally enhanced puffed powder with enhanced nutritional properties of puffed powder. The purpose is to provide a method for manufacturing meal kits.

The present invention not only minimizes the hardening shape of the made rice cake when manufacturing puffed powder, but also ensures that there is no smell or change in the color of the dough, and even if the rice cake goes through repeated freezing and thawing processes over time. The purpose is to provide a method of manufacturing a rice cake meal kit using puffed flour that can maintain its unique soft texture and be stored for a long period of time.

The objects of the present invention are not limited to the objects mentioned above, and other objects and advantages of the present invention that are not mentioned can be understood by the following description and will be more clearly understood by the examples of the present invention. Additionally, it will be readily apparent that the objects and advantages of the present invention can be realized by the means and combinations thereof indicated in the patent claims.

The characteristics of the method of manufacturing a rice cake meal kit using puffed flour according to the present invention to achieve the above object are (A) soaking the grains in water, washing them, then draining and drying them without soaking in water, (B) A step of manufacturing puffed grains by pressurizing and heating the dried grains using a puffing method and then blowing them into the air to expand them; (C) putting the puffed grains in a grinder and powdering them so that the pass rate is 100% at 30 to 100 mesh; It may include the step of producing puffed powder, and (D) dividing the puffed powder into a certain amount and individually packaging it to produce a rice cake meal kit.

Preferably, the meal kit may be composed of puffed powder and rice cake solids in separate packaging.

Preferably, it may further include the step of mixing water with the puffed powder of the rice cake meal kit prepared above, stirring and mixing in a blender to produce rice cake.

Preferably, the ratio of the puffed powder and the water may be 75 to 100 parts by weight of water based on 100 parts by weight of the puffed powder.

Preferably, for 100 parts by weight of the puffed powder, 75 to 100 parts by weight of water and 10 to 20 parts by weight of at least one selected from dried fruits and nuts can be added and mixed. .

Preferably, nutritional supplements such as powdered milk, oil, or soy protein may be added to the puffed powder.

Preferably, the puffed powder may contain at least one of wheat flour, starch, and corn flour in an amount of 5 parts by weight based on 100 parts by weight of the puffed powder.

As described above, the method of manufacturing a rice cake meal kit using puffed powder according to the present invention has the following effects.

First, it is possible to make rice cakes easily and quickly through the process of mixing water into the rice cake meal kit on the spot, so you can easily make and consume rice cakes at home. It is a puffed powder made from 100% rice without any additives, and contains no other additives. Since it does not contain any irritating ingredients, you can make healthy rice cakes.

Second, rice cakes made with the characteristics of puffed powder are soft to the touch and have good hygroscopicity. In particular, the rice cakes are of fine quality, do not harden easily, are sticky, and have excellent flavor and appearance.

Third, when manufacturing puffed powder, it can be manufactured by adding nutritional enhancing ingredients such as powdered milk, oil, or soy protein, so it can be manufactured as nutritionally enhanced puffed powder with enhanced nutritional properties of puffed powder.

Fourth, when manufacturing puffed powder, flour, starch, corn flour, etc. are added to minimize the hardening shape of the rice cake, as well as to prevent odors from the dough or change in color of the dough, and also to prevent the rice cake from changing over time. Even if it goes through repeated freezing and thawing processes, it can maintain its unique soft texture and can be stored for a long time.

In addition to the above-described effects, specific effects of the present invention are described below while explaining specific details for carrying out the invention.

Figure 1 is a flowchart illustrating a method of manufacturing a rice cake meal kit using puffed powder according to an embodiment of the present invention.

Other objects, features and advantages of the present invention will become apparent through the detailed description of the embodiments with reference to the accompanying drawings.

The terms used in the present invention are general terms that are currently widely used as much as possible while considering the function in the present invention, but this may vary depending on the intention or precedent of a person working in the art, the emergence of new technology, etc. In addition, in certain cases, there are terms arbitrarily selected by the applicant, and in this case, the meaning will be described in detail in the description of the relevant invention. Therefore, the terms used in the present invention should be defined based on the meaning of the term and the overall content of the present invention, rather than simply the name of the term.

When it is said that a part "includes" a certain element throughout the specification, this means that, unless specifically stated to the contrary, it does not exclude other elements but may further include other elements.

A preferred embodiment of the method for manufacturing a rice cake meal kit using puffed flour according to the present invention will be described with reference to the attached drawings as follows. However, the present invention is not limited to the embodiments disclosed below and may be implemented in various different forms. However, the present embodiments only serve to complete the disclosure of the present invention and to fully convey the scope of the invention to those skilled in the art. This is provided to inform you. Therefore, the embodiments described in this specification and the configuration shown in the drawings are only one of the most preferred embodiments of the present invention and do not represent the entire technical idea of the present invention, and therefore, various equivalents that can replace them at the time of filing the present application It should be understood that variations and variations may exist.

Figure 1 is a flowchart illustrating a method of manufacturing a rice cake meal kit using puffed powder according to an embodiment of the present invention.

Referring to FIG. 1, rice is first soaked in water, washed thoroughly, and then drained without soaking in water (S10). At this time, the temperature of the water is 10°C to 20°C.

Next, the drained rice is dried using a standard drying method using evaporation at around 100°C under atmospheric pressure (S20). The above standard drying method is a quick drying method that dries rapidly to reduce the drying time at high temperature. However, it is not limited to this and low temperature drying below 5℃ can be used, or natural drying can be done at room temperature between 15℃ and 25℃. there is. At this time, the moisture content of rice is maintained below 15%.

Then, the dried rice is pressurized and heated using a puffing method and then blown into the air to make puffed rice (S30). At this time, the swelling temperature for heating is heated to a temperature of 120°C to 140°C.

Then, the puffed rice is placed in a grinder and powdered to achieve a pass rate of 100% at 30 to 100 mesh to produce puffed powder (S40). At this time, when ordinary rice flour is placed in a grinder and pulverized, only 7-10% of the content passes through the 12 mesh, whereas puffed rice flour is 35%, which has the characteristic of being easier to powder. Therefore, between 30 and 100 mesh, puffed rice powder can produce powder that is much better than ordinary rice powder.

A rice cake meal kit can be manufactured by dividing the puffed powder thus produced into a certain amount and individually packaging it (S50).

At this time, the meal kit may be composed of puffed powder and rice cake solids in separate packaging. The tteokgomul can be usually buried on the outside, as in the case of injeolmi or dumplings, or sprinkled between the slices, as in the case of sirutteok.

The tteokgomul is grain powder that is spread between the rice cakes or buried on the outside of the rice cake, and may include grain powder such as red bean, soybean, and mung bean powder. Non-grain powder may also be included in the tteokgomul if it is used as the tteokgomul. there is.

Meanwhile, the user mixes water with the puffed powder of the rice cake meal kit, stirs it in a blender, and mixes for 20 minutes to prepare rice cake (S60). The ratio of puffed powder and water is mixed in a blender with 75 to 100 parts by weight of water per 100 parts by weight of puffed powder.

At this time, depending on the user's preference, the user may mix juice such as vegetable juice or fruit juice instead of the water mixed with the puffed powder. In this case, the rice cake produced can be manufactured as vegetable rice cake or fruit rice cake depending on the characteristics of the mixed juice.

The rice cakes made by mixing water in the rice cake meal kit can be consumed right away without the need for separate steaming or baking. In particular, the rice cake meal kit of the present invention is puffed powder made from 100% rice, and does not contain any other additives, so it is not irritating and can produce healthy rice cakes.

Meanwhile, for 100 parts by weight of puffed powder, 75 to 100 parts by weight of water can be added and mixed by adding 10 to 20 parts by weight of one or more types of dried fruits and nuts. Here, dried fruits include strawberries, peaches, melons, oranges, tangerines, mangoes, plums, quince, raspberries, cornelian cherry, apricots, yuzu, figs, pineapples, bananas, mangoes, oranges, kiwis, watermelons, melons, grapes, It can be dried cherries, plums, coconut, palm, papaya, durian, etc. Additionally, nuts may include soybeans, peanuts, red beans, jujubes, chestnuts, walnuts, pine nuts, ginkgo nuts, sunflower seeds, almonds, pistachios, pecans, macadamias, hazelnuts, etc.

And the manufactured rice cake can be processed into songpyeon, rice cake for skewers, rice cake for tteokbokki, rice cake for stew, rice cake for gangjeong, etc., but is not limited thereto.

In this way, puffed powder is a gelatinized powder, so it has strong adhesive properties, so it can be easily formed into dough pads, so it can be used to make skins for noodles, songpyeon, and dumplings. Since it is powdery, it can be used as an ingredient in various processed foods. Softens the touch. In addition, puffed powder is porous, so it has good hygroscopicity.

Due to these characteristics of puffed powder, rice cakes made using ordinary rice flour or brown rice flour are rough, easily hardened, crumbly, and have poor flavor and appearance, whereas the puffed powder of the present invention produces rice cakes that are made using ordinary rice flour or brown rice flour. It is of fine quality, does not harden easily, is sticky, and has excellent flavor and appearance.

Meanwhile, the raw material for puffing powder can be rice, such as brown rice, white rice, and glutinous rice, but it is not limited to this, and various grains such as barley and wheat, rather than rice, can be used to make puffed powder in the same manner as the above-mentioned process. there is.

In addition, when manufacturing puffed powder, it can be manufactured by adding nutritional enhancing ingredients such as powdered milk, oil, or soy protein, so it can be manufactured as nutritionally enhanced puffed powder with enhanced nutritional properties of puffed powder.

Additionally, when producing puffed powder, 5 parts by weight of flour, starch, corn flour, etc. can be added to 100 parts by weight of puffed powder. This not only minimizes the hardening shape of the rice cake made using puffed powder, but also ensures that there is no smell or change in the color of the dough, and also, even if the rice cake goes through repeated freezing and thawing processes over time, it retains its inherent softness. The texture can be maintained and it can be stored for a long time.

Meanwhile, all documents, including published documents, patent applications, patents, etc., cited in the disclosed examples are disclosed in the same manner as if each cited document were individually and specifically combined or as a whole in the published examples. Examples can be merged.

Additionally, those of ordinary skill in the technical field of the present invention will understand that various embodiments are possible within the scope of the technical idea of the present invention. Therefore, the true scope of technical protection of the present invention should be determined by the technical spirit of the attached patent claims.

Claims (3)

(A) soaking the grains in water, washing them, then draining and drying them without soaking them in water;
(B) producing puffed grains by pressurizing and heating the dried grains using a puffing method and then blowing them into the air to expand them;
(C) preparing puffed powder by putting the puffed grains in a grinder and pulverizing them to a pass rate of 100% at 30 to 100 mesh;
(D) A method of producing a rice cake meal kit using puffed powder, comprising the step of dividing the puffed powder into predetermined amounts and individually packaging them to produce a rice cake meal kit.
According to claim 1,
A method of producing a rice cake meal kit using puffed powder, further comprising the step of mixing water with the puffed powder of the prepared rice cake milk kit, stirring and mixing in a blender to produce rice cake.
According to claim 2,
A method of manufacturing a rice cake meal kit using puffed powder, characterized in that the ratio of the puffed powder and the water is 75 to 100 parts by weight of water based on 100 parts by weight of the puffed powder.