KR100773341B1 - The method of manufacturing of skewered food using stir-fried rice - Google Patents

The method of manufacturing of skewered food using stir-fried rice Download PDF

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KR100773341B1
KR100773341B1 KR1020060134244A KR20060134244A KR100773341B1 KR 100773341 B1 KR100773341 B1 KR 100773341B1 KR 1020060134244 A KR1020060134244 A KR 1020060134244A KR 20060134244 A KR20060134244 A KR 20060134244A KR 100773341 B1 KR100773341 B1 KR 100773341B1
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weight
parts
rice
main material
fried
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KR1020060134244A
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탁형훈
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탁형훈
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/174—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough
    • A23L7/183—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough by heating without using a pressure release device
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/10—Securing foodstuffs on a non-edible supporting member

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

Abstract

A method for manufacturing stir-fried rice on a skewer is provided to produce the stir-fried rice on a skewer which contains a plenty of nutrients, has various tastes and flavors, and suits young people's taste. A method for manufacturing stir-fried rice on a skewer includes the steps of: mixing 10-15 parts by weight of at least one selected from chicken, beef, and pork, 60-70 parts by weight of steamed rice, 3-4 parts by weight of carrots, 6-7 parts by weight of cabbages, 5-6 parts by weight of Shiitake mushrooms, 5-6 parts by weight of onions, 1-2 parts by weight of sea tangle, 2-3 parts by weight of eggs, 0.2-0.5 parts by weight of sesame oil, and 1-2 parts by weight of roasted sesame seeds to make a main material; wrapping the main material in dry laver, and skewering the resultant; mixing 30-40 parts by weight of rice flour, 30-40 parts by weight of wheat flour, 0.5-1 parts by weight of sodium carbonate, 1-2 parts by weight of sodium bicarbonate, and 20-30 parts by weight of water to obtain batter; coating the laver containing the main material with the batter; and frying the coated material in vegetable oil at 190 °C.

Description

볶음밥 꼬치의 제조방법{The method of manufacturing of skewered food using stir-fried rice}The method of manufacturing of skewered food using stir-fried rice}

본 발명은 볶음밥 꼬치의 제조방법에 관한 것으로, 더욱 상세하게는 닭고기, 소고기, 돼지고기 중 하나를 선택하여 밥(쌀), 당근, 양배추, 표고버섯, 양파, 다시다, 계란, 참기름, 볶음깨를 혼합하여 볶은 주재료를 만든 다음, 마른김에 주재료를 싼 후 꼬치용 막대기에 꽂아 두고, 쌀가루, 소맥분, 탄산나트륨, 중탄산나트륨 및 일정양의 물을 배합한 피(튀김옷)를 상기 주재료를 넣어 싼 마른김 표면에 입히고 190°의 식용유에 튀겨 쌀가루가 가미된 피(튀김옷)에 특유의 고소한 맛과 주재료의 볶음밥의 맛을 동시에 즐길 수 있도록 한 볶음밥 꼬치의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing fried rice skewers, more specifically, by selecting one of chicken, beef, pork, rice (rice), carrots, cabbage, shiitake mushrooms, onions, Dashi, eggs, sesame oil, fried sesame Make the roasted main ingredients by mixing them, wrap the main ingredients in dried laver, and place them on sticks for skewers. The dried laver surface wrapped with the main ingredients of blood (fried cloth) containing rice flour, wheat flour, sodium carbonate, sodium bicarbonate and a certain amount of water It relates to a method of manufacturing fried rice skewers, which is coated on rice and fried in cooking oil at 190 ° to enjoy the unique flavor of fried rice of main ingredient and fried rice with fried rice flour.

현재 닭고기를 비롯한 각종 고기나 야채, 떡 등을 이용한 꼬치가 사람들의 식성을 자극하며 유행하고 있는데, 상기의 꼬치는 일반적으로 꼬치대에 닭고기와 같은 고기조각을 다수개 꽂아 불이나 기타 가열장치로 구워 조리되었는데, 구워진 고기조각 외면에 양념치킨맛 소스, 바베큐맛 소스, 매콤한 칠리맛 소스, 과일소스 등의 각종 양념을 발라 꼬치의 맛을 돋구었다.Currently, skewers using various meats, vegetables, and rice cakes, including chicken, are becoming popular as they stimulate people's appetite. The skewers are generally grilled with fire or other heating devices by inserting a large number of pieces of meat such as chicken on skewers. On the outside of the grilled meat pieces, various kinds of spices such as spice chicken sauce, barbecue sauce, spicy chili sauce, and fruit sauce were used to enhance the taste of the skewers.

그러나, 상기와 같은 종래의 꼬치는 주로 꼬치대에 꽂힌 고기조각이나 떡 등이 맛의 대부분을 차지하였으며, 양념을 발라 꼬치의 맛을 돋구는 데도 한계가 있었다.However, the above-described conventional skewers mainly occupied most of the flavors such as meat pieces or rice cakes stuck on skewers, and there was a limit in enhancing the taste of the skewers by seasoning.

그리고, 현재 사람들의 식성이 나날이 변화되면서 종래와 같이 조리되는 꼬치에 사람들이 싫증을 느끼고 있으므로, 꼬치의 맛과 향을 풍부하게 하고, 사람들의 변화되는 식성에 맞출 수 있도록 다양한 재료와 조리방법으로 꼬치를 조리하는 연구와 개발이 현재 진행되고 있다.And as people's appetite changes day by day, people are getting tired of the skewers that have been cooked as in the past, so the skewers are made with a variety of ingredients and cooking methods to enrich the taste and aroma of the skewers and match the changing tastes of people. Research and development of cooking food is currently underway.

본 발명의 목적은 상기와 같이 변화되는 사람들의 식성에 부합하는 맛과 향을 가지는 꼬치를 제공하기 위한 것으로 닭고기, 소고기, 돼지고기 중 하나를 선택하여 밥, 당근, 양배추, 표고버섯, 양파, 다시다, 계란, 참기름, 볶음깨를 혼합하여 볶은 주재료인 볶음밥과; 상기 주재료를 마른김으로 감싸 꼬치용 막대기에 꽂아 두고,; 쌀가루, 소맥분, 탄산나트륨, 중탄산나트륨 및 일정양의 물을 배합한 피(튀김옷)를 상기 원통형의 마른김 표면에 입히고, 190°의 식용유에 튀겨 꼬치를 조리함으로써 영양가 높은 볶음밥으로 된 주재료의 맛과 향에 쌀가루로 만든 피의 고소한 맛과 바삭한 느낌도 동시에 즐길 수 있도록 한 볶음밥 꼬치의 제조방법을 제공하는데 있다.An object of the present invention is to provide a skewer having a taste and aroma in accordance with the changing diet of people as described above, by selecting one of chicken, beef, pork, rice, carrots, cabbage, shiitake mushrooms, onions, Dashi Fried rice, the main ingredient of which is fried by mixing eggs, sesame oil, and fried sesame seeds; Wrap the main material in dry steam and stick it on a skewer stick; The taste and aroma of the main ingredient of the fried rice, which is nutritious fried rice, is coated with a surface of dry cylindrical seaweed, which is mixed with rice flour, wheat flour, sodium carbonate, sodium bicarbonate and a certain amount of water, and then fried in 190 ° cooking oil. It is to provide a method of making fried rice skewers, which allows you to enjoy the savory taste and crispy feeling of blood made with rice flour at the same time.

상기와 같은 목적을 달성하기 위하여, 본 발명은 볶음밥 꼬치의 제조방법에 있어서, 10∼15 중량부의 닭고기, 소고기, 돼지고기 중 하나를 선택하여 밥 60∼70 중량부, 당근 3∼4 중량부, 양배추 6∼7 중량부, 표고버섯 5∼6 중량부, 양파 5∼6 중량부, 다시다 1∼2 중량부, 계란 2∼3 중량부, 참기름 0.2∼0.5 중량부, 볶음깨 1∼2 중량부를 혼합하여 볶은 주재료를 만드는 제1단계; 및 마른김에 주재료를 싼 후 꼬치용 막대기에 꽂아 두는 제2단계와; 쌀가루 30∼40 중량부, 소맥분 30∼40 중량부, 탄산나트륨 0.5∼1 중량부, 중탄산나트륨 1∼2 중량부 및 물 20∼30 중량부를 혼합 및 반죽한 피(튀김옷)를 제조하는 제3단계와; 상기 주재료를 넣어 감싼 마른김 표면에 상기 피를 입히는 제4단계; 상기 제4단계 후 190°의 식용유에 넣어 튀기는 것을 구성하는 본 발명의 볶음밥 꼬치의 제조방법에 관한 것이다.In order to achieve the above object, the present invention in the manufacturing method of fried rice skewers, by selecting one of 10 to 15 parts by weight of chicken, beef, pork 60 to 70 parts by weight of rice, carrots 3 to 4 parts by weight, 6-7 parts by weight of cabbage, 5-6 parts by weight of shiitake mushrooms, 5-6 parts by weight of onions, 1 to 2 parts by weight, 2 to 3 parts by weight of eggs, 0.2 to 0.5 parts by weight of sesame oil, 1 to 2 parts by weight of fried sesame seeds A first step of mixing the roasted main ingredients; And a second step of wrapping the main material in dried laver and placing the skewer in a skewer stick; A third step of preparing blood (frying cloth) by mixing and kneading 30 to 40 parts by weight of rice flour, 30 to 40 parts by weight of wheat flour, 0.5 to 1 part by weight of sodium carbonate, 1 to 2 parts by weight of sodium bicarbonate and 20 to 30 parts by weight of water; ; A fourth step of coating the blood on the dry laver surface wrapped with the main material; After the fourth step relates to a fried rice skewer of the present invention comprising the fried in the cooking oil of 190 °.

상기 제1단계의 주재료를 만드는 단계에서 닭고기, 소고기, 돼지고기 중 하나를 선택하여 사용할 경우 그 크기는 일반적으로 볶음밥에 사용되는 잘게 자른 형태의 고기를 사용하는 것은 자명할 것이며, 상기의 정해진 주재료를 준비하여 볶음용 용기에 넣어 주재료가 익혀질 정도로 볶아 주는 것도 일반적인 볶음밥을 만드는 방법과 동일하다는 것도 자명할 것이다.When selecting one of the chicken, beef, pork in the step of making the main material of the first step, it will be obvious to use the finely cut meat that is generally used for fried rice, It is obvious that preparing and stir-frying it in a container for cooking is the same as making a normal fried rice.

이하, 본 발명을 더욱 구체적으로 나타내기 위해 각 제조공정을 단계별로 설명하기로 한다.Hereinafter, each manufacturing process will be described step by step in order to show the present invention in more detail.

1. 제1단계 : 주재료의 제조1. First step: manufacture of main material

닭고기 10g, 밥 65g, 당근 3.75g, 양배추 6.25g, 표고버섯 5g, 양파 5g, 다시다 1.25g, 계란 2.25g, 참기름 0.25g, 볶음깨 1.25g를 혼합하여 볶음용 용기에 볶아 주재료를 만든다.Chicken 10g, rice 65g, carrot 3.75g, cabbage 6.25g, shiitake mushroom 5g, onion 5g, again 1.25g, egg 2.25g, sesame oil 0.25g, stir-fried sesame seeds 1.25g and fry in a container for making the main ingredients.

2. 제2단계 : 마른김에 감싸기2. Step 2: Wrap in Dried Seaweed

건조된 형태의 마른김에 상기 주재료를 감싼 후 꼬치용 막대기에 꽂아 둔다.The main material is wrapped in a dried laver in the dried form and then placed in a stick for skewers.

3. 제3단계 : 피(튀김옷)의 제조3. Third Step: Preparation of Blood

쌀가루 38.9g, 소맥분 38.2g, 탄산나트륨 0.9g, 중탄산나트륨 2g 및 물 20g을 혼합 및 반죽하여 피(튀김옷)를 제조한다.38.9 g of rice flour, 38.2 g of wheat flour, 0.9 g of sodium carbonate, 2 g of sodium bicarbonate and 20 g of water are mixed and kneaded to prepare blood (frying cloth).

4. 제4단계 : 피(튀김옷) 입히기4. Step 4: Applying Blood (Frying Cloth)

상기 주재료를 넣어 감싼 마른김 표면에 상기 피를 입힌다.The blood is applied to a dry laver surface wrapped with the main material.

상기와 같이 제4단계에 걸쳐 만들어진 것을 190°정도의 식용유에 5∼10분간 튀겨 볶음밥 꼬치를 완성하게 된다.As described above, the fried rice skewer is completed by frying 5 to 10 minutes in 190 ° cooking oil.

또한, 상기 주재료를 만드는 제1단계에서 매운맛을 내기 위해 주재료의 중량비에 고추기름 0.5∼1 중량비를 첨가하여 매운맛을 내는 볶음밥 꼬치를 제조할 수 있다.In addition, in the first step of making the main material to add a spicy taste it can be prepared fried rice skewers having a spicy taste by adding 0.5 to 1 weight ratio of red pepper oil to the weight ratio of the main material.

이와 같이 된 본 발명은 영양가 높은 각종 재료를 포함한 볶음밥으로 된 주재료의 맛과 향에 쌀가루가 함유된 튀김옷의 고소한 맛과 바삭한 맛이 동시에 내면서 김의 독특한 향이 어우러져 젊은 세대의 식성을 자극하는 다양한 맛과 향을 즐 길 수 있게 된다.Thus, the present invention has a variety of flavors that stimulate the appetite of the young generation by combining the unique flavor of laver with the savory taste and crispy taste of fried rice cloth containing rice flour in the flavor and aroma of the main ingredients of fried rice including various nutritious ingredients. You can enjoy the incense.

Claims (2)

볶음밥 꼬치의 제조방법에 있어서, 10∼15 중량부의 닭고기, 소고기, 돼지고기 중 하나를 선택하여 밥 60∼70 중량부, 당근 3∼4 중량부, 양배추 6∼7 중량부, 표고버섯 5∼6 중량부, 양파 5∼6 중량부, 다시다 1∼2 중량부, 계란 2∼3 중량부, 참기름 0.2∼0.5 중량부, 볶음깨 1∼2 중량부를 혼합하여 볶은 주재료를 만드는 제1단계와; 마른김에 상기 주재료를 싼 후 꼬치용 막대기에 꽂아 두는 제2단계와; 쌀가루 30∼40 중량부, 소맥분 30∼40 중량부, 탄산나트륨 0.5∼1 중량부, 중탄산나트륨 1∼2 중량부 및 물 20∼30 중량부를 혼합 및 반죽한 피(튀김옷)를 제조하는 제3단계와; 상기 주재료를 넣어 감싼 마른김 표면에 상기 피를 입히는 제4단계; 상기 제4단계 후 190°의 식용유에 넣어 튀기는 것으로 구성됨을 특징으로 하는 볶음밥 꼬치의 제조방법In the manufacturing method of fried rice skewers, 10 to 15 parts by weight of chicken, beef, pork selected from 60 to 70 parts by weight of rice, carrots 3 to 4 parts by weight, cabbage 6 to 7 parts by weight, shiitake mushrooms 5 to 6 A first step of mixing the parts by weight, 5 to 6 parts by weight of onion, 1 to 2 parts by weight, 2 to 3 parts by weight of eggs, 0.2 to 0.5 parts by weight of sesame oil, and 1 to 2 parts by weight of fried sesame seeds to make a roasted main ingredient; A second step of wrapping the main material in dried laver and placing the main material in a skewer stick; A third step of preparing blood (frying cloth) by mixing and kneading 30 to 40 parts by weight of rice flour, 30 to 40 parts by weight of wheat flour, 0.5 to 1 part by weight of sodium carbonate, 1 to 2 parts by weight of sodium bicarbonate and 20 to 30 parts by weight of water; ; A fourth step of coating the blood on the dry laver surface wrapped with the main material; Method of producing fried rice skewers, characterized in that consisting of frying in 190 ° cooking oil after the fourth step 제1항에 있어서, 상기 주재료의 중량비에 고추기름 0.5∼1 중량비를 첨가하여 매운맛을 내는 것을 특징으로 하는 볶음밥 꼬치의 제조방법The method of manufacturing fried rice skewers according to claim 1, wherein 0.5 to 1 weight ratio of red pepper oil is added to the weight ratio of the main material to give a spicy taste.
KR1020060134244A 2006-12-27 2006-12-27 The method of manufacturing of skewered food using stir-fried rice KR100773341B1 (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101137689B1 (en) * 2010-06-03 2012-04-20 김옥현 Scorched rice roll and the manufacturing method thereof
KR20220098641A (en) 2021-01-04 2022-07-12 한국과학기술원 Integrated Mineral Extraction System Using Micro-organism, And Method for Extracting Mineral

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20040098791A (en) * 2003-05-15 2004-11-26 김도정 Rice ball on skewer(rice dog) and manufacturing method thereof by modifying triangle shaped roll sushi or rice ball on sale

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20040098791A (en) * 2003-05-15 2004-11-26 김도정 Rice ball on skewer(rice dog) and manufacturing method thereof by modifying triangle shaped roll sushi or rice ball on sale

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101137689B1 (en) * 2010-06-03 2012-04-20 김옥현 Scorched rice roll and the manufacturing method thereof
KR20220098641A (en) 2021-01-04 2022-07-12 한국과학기술원 Integrated Mineral Extraction System Using Micro-organism, And Method for Extracting Mineral

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