KR20150111138A - The curry inclusive manufacturing method of ricesnack - Google Patents
The curry inclusive manufacturing method of ricesnack Download PDFInfo
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- KR20150111138A KR20150111138A KR1020140034647A KR20140034647A KR20150111138A KR 20150111138 A KR20150111138 A KR 20150111138A KR 1020140034647 A KR1020140034647 A KR 1020140034647A KR 20140034647 A KR20140034647 A KR 20140034647A KR 20150111138 A KR20150111138 A KR 20150111138A
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- 235000021438 curry Nutrition 0.000 title claims abstract description 31
- 238000004519 manufacturing process Methods 0.000 title description 3
- 241000209094 Oryza Species 0.000 claims abstract description 32
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 32
- 235000009566 rice Nutrition 0.000 claims abstract description 32
- 239000000203 mixture Substances 0.000 claims description 11
- 238000000465 moulding Methods 0.000 claims description 10
- 235000021096 natural sweeteners Nutrition 0.000 claims description 9
- 239000011363 dried mixture Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 235000014510 cooky Nutrition 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000011888 snacks Nutrition 0.000 abstract 2
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 description 6
- 235000009508 confectionery Nutrition 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 description 4
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 2
- 235000013734 beta-carotene Nutrition 0.000 description 2
- 239000011648 beta-carotene Substances 0.000 description 2
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 2
- 229960002747 betacarotene Drugs 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000012754 curcumin Nutrition 0.000 description 2
- 239000004148 curcumin Substances 0.000 description 2
- 229940109262 curcumin Drugs 0.000 description 2
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000013376 functional food Nutrition 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 2
- 206010003645 Atopy Diseases 0.000 description 1
- 206010012289 Dementia Diseases 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000019503 curry powder Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2112—Curcumin, turmeric
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/38—Multiple-step
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Cereal-Derived Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
[001]본 발명은 카레(C U R R Y)를 포함하는 쌀과자의 제조방법에 관한 것이다.[001] The present invention relates to a method for producing rice cakes comprising curry (C U R R Y).
[0002] 최근 건강에 대한 관심이 증가하면서 건강기능성식품, 식품 안정 등의 중요성이 부각되고 있다. 특히 과자에 대해서 화학 보존제에 대한 위험성, 밀가루나 옥수수에 의해 아토피 등의 알레르기 유발에 대해서 관심이 증가하고 있다.[0002] With the recent interest in health, importance of health functional food, food stability, and the like are becoming more important. In particular, interest is growing in the risk of chemical preservatives for sweets and the induction of allergies such as atopy by wheat flour or corn.
[0003] 쌀은 주 성분인 탄수화물과 비타민, 지방, 단백질 등이 함유되어 우리의 건강을 유지할 수 있도 록 하고 있다.[0003] Rice contains carbohydrates, vitamins, fats, and proteins, which are the main constituents, to maintain our health.
[0004] 그러나, 쌀은 탄수화물 이외의 영양소는 미량이고, 현대사회에서 증가되고 있는 성인병 예바을 위한 영양소가 부족한 문제점이 있었다. 이에 대한 대안으로서, 현재 다양한 종류의 기능성 식품이 개발되어 이용하고 있다.[0004] However, rice has a very small amount of nutrients other than carbohydrates, and there is a problem in that nutrients for adult diseases are lacking in modern society. As an alternative to this, various kinds of functional foods have been developed and used today.
[0005] 카레는 인도에서 전래된 식품으로 베타카로틴, 커큐민, 이크루멘 등의 영양소가 풍부하여, 치매예방, 암예방, 간보호, 활성산소 제거 등의 유용한 작용을 한다.[0005] Curry is a food imported from India. It is rich in nutrients such as beta-carotene, curcumin, and ice lumen, and has a useful function such as prevention of dementia, prevention of cancer, protection of liver and removal of active oxygen.
[0006] 그러나 카레는 향과 맛에 있어서 쉽게 접근하기 어려운 문제점이 있어서, 이를 해결하기 위하 여 본 발명에서는 쌀과자를 만들 때 카레를 첨가하여 만듦으로서, 쌀과 카레의 영양성분을 모두 포함However, there is a problem that curry is difficult to be easily accessed in terms of flavor and taste. To solve this problem, curry is added to make rice confection in the present invention, so that it contains both nutrients of rice and curry
하는 카레를 포함하는 쌀과자를 제공하고자 한다.And rice curry containing curry.
[0007] 쌀의 영양성분은 물론이고, 카레의 영양 성분을 포함하면서, 쌀과자 섭취시 향과 맛을 좋게한 카레가 첨가된 쌀과자를 제공하는 것을 목적으로 한다.[0007] It is an object of the present invention to provide a rice cakes added with curry which contains nourishment ingredients of curry as well as rice and which improves flavor and taste when consuming rice confectionery.
[0008] 본 발명의 일 측면은 카레를 볶는 단계; 상기 볶은 카레, 쌀 및 천연감미료를 혼합하는[0008] According to an aspect of the present invention, The roasted curry, rice and natural sweeteners are mixed
단계; 상기 볶은 카레, 쌀 및 천연감미료의 혼합물을 건조시키는 단계; 및 상기 건조된 혼합물을 운반핑하는 단계;를 포함하는 카레를 포함하는 쌀과자의 제조방법을 제공한다.step; Drying the mixture of roasted curry, rice and natural sweetener; And a step of conveying and pouring the dried mixture.
[0009] 상기 볶은 카레 10~20중량%, 쌀 79.9~89.9중량% 및 천연감미료 0.1중량%를 혼합할 수 있다.10 to 20% by weight of the roasted curry, 79.9 to 89.9% by weight of rice, and 0.1% by weight of a natural sweetener may be mixed.
[0010] 상기 카레를 볶는는 단계에서 카레를 10~20분 동안 볶을 수 있다.[0010] In the step of roasting the curry, the curry can be roasted for 10 to 20 minutes.
[0011] 상기 건조시키는 단계는 상기 혼합의 수분함량이 1~5%가 될 때까지 진행될 수 있다.[0011] The drying may be continued until the moisture content of the mixture reaches 1 to 5%.
[0012] 상기 건조한 혼합물을 성형기로 운반하여 성형하여 과자를 제조한다.The dried mixture is conveyed by a molding machine and molded to produce a cake.
[0013] 본 발명의 카레를 포함하는 쌀과자의 제조방법은 다음과 같다.The method for producing rice confectionery comprising the curry of the present invention is as follows.
[0014] (1) 원료 준비(1) Preparation of raw materials
[0015] 카레와 쌀을 선별하여 쌀은 세척한다. 세척한 쌀을 1~3배의 물에 담구어 1~3시간 동안 불린 후, 물기를 제거한다.[0015] The rice is washed by selecting curry and rice. Rinse the washed rice in 1 to 3 times of water, soak it for 1 to 3 hours, and remove the water.
[0016] (2) 카레를 볶는 단계(2) Step of roasting the curry
[0017] 카레가루를 솥에 넣고 약한 불로 10~20분간 볶는다. [0017] Put the curry powder in a pot and fry for 10 to 20 minutes with low heat.
[0018] (3) 혼합 단계(3) Mixing Step
[0019] 볶은 카레 10~20중량%에 불린 쌀 79.9~89.9중량% 및 천연감미료 0.1중량%를 골고루 혼합한 다.[0027] Rice mixed in a ratio of 79.9 to 89.9% by weight of roasted curry, 10 to 20% by weight, and 0.1% by weight of a natural sweetener are evenly mixed.
[0020] (4) 건조 단계(4) Drying step
[0021] 볶은 카레, 불린 쌀 및 천연 감미료를 혼합한 후 수분함량이 1~5%가 될 때까지 건조시킨다. 건조방법은 열풍 건조, 자연 건조 등 제한 없다.[0021] The roasted curry, the so-called rice and the natural sweetener are mixed and then dried until the moisture content becomes 1 to 5%. There are no restrictions on drying methods such as hot air drying or natural drying.
[0022] (5) 운반 단계(5) Transporting Step
[0023] 건조한 혼합물을 수동 또는 기계장치에 의하여 성형기로 운반한다.The dry mixture is conveyed manually or by a machine to a molding machine.
[0024] (6) 성형(6) Molding
[0025] 건조한 혼합물을 성형기의 호퍼에 공급하고, 성형기에서 스크류에 의하여 성형틀로 일정한 양씩 공급하여 전기열에 의하여 일정시간 구운 후 압력을 가하여 형태를 완성하여 과자를 제조한다.
The dried mixture is supplied to a hopper of a molding machine, and the molding mixture is supplied to the hopper by a screw by a predetermined amount in a molding machine, baked for a predetermined time by electric heat, and pressure is applied to complete the shape to produce a cake.
[0026] 본 발명에 의하면, 단백질, 필수 아미노산, 지방산 등의 영양 성분을 포함한 쌀에 베타카로틴, 커큐민, 이크루민 등이 함유된 카레를 첨가하여 쌀과 카레의 영양성분을 섭취할 수 있다.According to the present invention, rice containing curry containing beta-carotene, curcumin, iculin, and the like can be added to rice containing nutrients such as proteins, essential amino acids, and fatty acids, and nutrients of rice and curry can be ingested.
[0027] 또한, 볶은 카레를 쌀과 혼합하여 카레의 섭취를 용이하게 하고, 과자의 색과 맛의 향상 효과를 얻을 수 있다.
Furthermore, the roasted curry can be mixed with rice to facilitate the ingestion of curry, and the effect of improving the color and flavor of the cookies can be obtained.
[0028] 도 1은 본 발명의 쌀과자 제조공정도[0028] Fig. 1 is a view showing a process for producing rice confection according to the present invention
[0029] 이하에서, 본 발명을 더 상세히 설명한다.[0029] Hereinafter, the present invention will be described in more detail.
[0030] 카레 일정량을 솥에 넣고 60 이하의 약한 불로 서서히 저으면서 10 ~ 20분간 볶는다.[0030] Put a certain amount of curry into a pot and fry for 10 to 20 minutes while slowly stirring with a low heat of 60 or less.
[0031] 양질의 쌀을 깨끗이 씻어서 미지근한 물에 1~3시간 동안 불린 후 물기를 제거한다.[0031] Wash the rice of good quality and boil it in lukewarm water for 1 to 3 hours, and then remove the water.
[0032] 믹서기에 상기 볶은 카레와 불린 쌀을 넣고 적당량의 천연감미료를 넣어 충분히 혼합한다.Add the above-mentioned roasted curry and the so-called rice into a blender, add an appropriate amount of natural sweetener, and mix thoroughly.
[0033] 상기 혼합한 혼합물을 가열로 넣고 서서히 회전하면서 가열하여 충분히 건조시킨다.[0033] The mixture thus obtained is heated and slowly heated and sufficiently dried.
[0034] 상기 건조한 혼합물을 성형기로 운반한다.[0034] The dried mixture is conveyed to a molding machine.
[0035] 성형기의 호퍼는 외부에서 습기가 들어가지 못하도록 밀폐할 수 있는 구조로 하고, 상기 호퍼의 하부에 스크류가 설치되어 회전하면서 일정량의 혼합물을 성형틀로 공급할 수 있는 구조호 한다.The hopper of the molding machine is structured to be sealed so that moisture can not enter from the outside, and a screw is installed in the lower part of the hopper, and a certain amount of mixture can be supplied to the mold while rotating.
[0036] 성형틀로 상기 혼합물이 공급되면 열을 가하여 혼합물을 구우면서 압력을 가하여 과자를 제조한다.[0036] When the mixture is supplied to a mold, heat is applied to the mixture to bake the mixture, and pressure is applied to produce a cake.
[0037] 제조된 과자는 컨베어 벨트를 이용하여 포장기로 이송한다.[0037] The manufactured cake is conveyed to a packing machine using a conveyor belt.
[0038] 포장은 컵모양, 봉투모양 등 다양한 형태로 할 수 있다.[0038] The packaging can be in various forms such as a cup shape, an envelope shape, and the like.
해당없음Not applicable
Claims (2)
상기 카레 10~20중량%, 쌀 79.9~89.9중량% 및 천연감미료 0.1중량%를 혼합하는 카레가 포함된 쌀과자의 제조방법.
The method according to claim 1,
Wherein the curry is mixed with 10 to 20% by weight of rice, 79.9 to 89.9% by weight of rice, and 0.1% by weight of natural sweetener.
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| KR1020140034647A KR20150111138A (en) | 2014-03-25 | 2014-03-25 | The curry inclusive manufacturing method of ricesnack |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101663562B1 (en) * | 2015-12-09 | 2016-10-14 | 임준형 | Manufacturing mathod of turmeric popping and turmeric popping thereby the same that |
-
2014
- 2014-03-25 KR KR1020140034647A patent/KR20150111138A/en not_active Application Discontinuation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101663562B1 (en) * | 2015-12-09 | 2016-10-14 | 임준형 | Manufacturing mathod of turmeric popping and turmeric popping thereby the same that |
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