KR20160058252A - A RICE BUNS USING GLUTINOUS RICE AND α-WAXY CORN STARCH AND A METHOD FOR PREPARING IT - Google Patents
A RICE BUNS USING GLUTINOUS RICE AND α-WAXY CORN STARCH AND A METHOD FOR PREPARING IT Download PDFInfo
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- A—HUMAN NECESSITIES
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
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- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/363—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes
- A23L3/364—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes with packages or with shaping in form of blocks or portions
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- 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
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
- A23P10/47—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added using additives, e.g. emulsifiers, wetting agents or dust-binding agents
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Abstract
Description
본 발명은 찹쌀과 알파 왁시콘 전분을 사용한 라이스번스와 그 제조방법에 관한 것으로서, 더욱 상세하게는 찹쌀과 알파 왁시콘 전분(α-waxy corn starch)을 취반과 혼합 공정에 첨가하여 라이스번스(rice buns)를 제조함으로써, 멥쌀과의 결착력을 증대시켜서 장기 보관을 위한 냉동 후에 이를 해동시키더라도 라이스번스의 밥알이 흩어지지 않고 식감도 개선한 라이스번스와 그 제조방법에 관한 것이다.
The present invention relates to a rice burner using glutinous rice and alfa waxy corn starch, and more particularly, to a rice rice burner using rice wax and an α-waxy corn starch, The present invention also relates to a rice burning method and a manufacturing method thereof, wherein rice bran is not scattered and the texture is improved even when thawing after freezing for long term storage by increasing binding force with rice.
햄버거는 적당량의 소스와 슬라이스한 야채에 소고기, 돼지고기 등의 육류 및 각종 양념과 첨가제를 적당한 크기로 초핑(chopping)한 뒤 성형하여 가열된 철판 위에 굽거나 후라잉(flying)하여 만든 패티를 밀가루로 만든 번스 사이에 삽입하여 만드는 것이 일반적이다.The hamburger is prepared by chopping meat, meats such as beef, pork, and other seasonings and additives into a proper size sauce and sliced vegetables, and then molding and baking or baking the patty on a heated plate, It is a common practice to insert it between burns.
상기 햄버거용 번스는 주성분이 밀가루로서, 밀가루는 글루텐이라는 단백질을 함유하고 있는데 글루텐을 분해하지 못하는 사람에게는 장에 염증을 유발할 수 있다는 연구결과가 발표되고 있다. 또한 경제력의 향상으로 다양한 기호품을 원하는 소비자의 요구에 부응하여, 햄버거 번스를 밀가루를 주성분으로 만든다는 고정관념에서 벗어나 호밀, 쌀, 떡 등을 적용한 다양한 제품이 출시되고 있다. Studies have shown that wheat burgers for hamburgers can cause inflammation in the intestines of people who do not digest gluten, while wheat flour contains proteins called gluten. In addition, a variety of products using rye, rice, rice cakes, etc. have been released from the stereotype of making hamburger bun as the main ingredient in response to the needs of consumers who want various flavors with the improvement of economic power.
특히, 다른 소재와 달리 쌀을 사용한 햄버거 번스의 경우 밥알의 본연의 맛과 조직을 유지하면서 취식을 위한 해동 후에도 밥알이 흩어지지 않아야 제품의 특성을 살릴 수 있고 한국인의 주식인 쌀을 이용함에 따라 우리 농산물의 사용량을 늘리는 동시에 우리의 맛을 찾고 세계화하는데 큰 효과를 도모할 수 있다.Especially, in the case of hamburger buns which used rice, unlike other materials, it is necessary to maintain the original taste and organization of rice bran and not to spread the rice after the thawing for eating, so that the characteristics of the product can be saved. We can increase the use of agricultural products and find a big effect in globalizing our taste.
한편, 한국등록특허 제10-1304552호는 라이스버거의 제조방법에 관한 것으로, 여기서는 쌀을 물에 씻어 굵은 소금과 함께 조리하는 단계 완성된 밥과 참기름, 맛소금, 참깨를 고르게 섞는 단계, 김가루를 뿌리고 햄버거 빵 모양으로 뭉치는 단계 등으로 라이스번스 조리방법을 제시하고 있다. 하지만 이는 단순히 취반 공정 후 번스 모양으로 만드는 조리 방법으로 장기 보관을 위한 냉동 공정과 취식 시 해동 작업이 없는 단순한 방법이다. 따라서 이러한 라이스번스 조리방법은 장기 냉동 보관 이후에 해동 작업 등이 필요 없으므로 라이스 번스의 결착력에 따른 문제가 발생되지 않지만 라이스번스의 장기간 보관이 어렵다는 제품성의 한계가 있다.Korean Patent No. 10-1304552 discloses a method of preparing rice burger. In this step, rice is washed with water and cooked with coarse salt. The rice, sesame oil, sesame seeds and sesame are mixed evenly, And a batch of hamburger bread in a sprinkling step. However, this is a simple cooking method that makes a burning shape after the cooking process and freezing process for long - term storage and no defrosting operation for eating. Therefore, such a rice burning method does not require a thawing operation after long-term cryopreservation. Therefore, there is no problem caused by the binding force of rice burns, but there is a limit to the productability of long-term storage of rice burns.
일본공개특허 평01-187060호는 알부민과 전분을 섞은 수용액을 사용한 라이스번스 제조방법에 관한 것으로, 취반에 알부민과 전분이 1:1의 비율로 섞여있는 15% 농도의 수용액을 넣어 교반하여 성형하는 제조 방법을 제공하고 있다. 하지만 이는 계란 흰자의 알부민은 결착력을 높이는 효과는 있으나 알레르기를 유발할 수 있고 가격 또한 높아 사용하기에는 어려움이 존재한다.Japanese Laid-Open Patent Publication No. 01-187060 relates to a method for producing rice bundles using an aqueous solution of albumin and starch mixed therein, wherein an aqueous solution of 15% concentration in which albumin and starch are mixed at a ratio of 1: 1 is added to the rice, Thereby providing a manufacturing method. However, the albumin of egg whites has the effect of enhancing the binding power, but it can induce allergy and the price is too high to use.
한국공개특허 제2013-0039926호는 쌀떡을 이용한 햄버거 제조방법에 관한 것으로, 취반을 뭉쳐서 만드는 기존의 라이스번스의 단점을 개선하고자 떡을 번스로 이용한 제조방법으로서 취반을 이용한 라이스번스 제품에 밥알이 흩어지는 현상이 나타남을 간접적으로 제시하고 있을 뿐 라이스번스의 밥알이 흩어지는 문제를 해결하지 못한 것이다.Korean Patent Laid-Open Publication No. 2013-0039926 relates to a method of manufacturing a hamburger using rice cakes, and in order to improve the disadvantages of the conventional rice cakes made by combining rice cakes, rice cakes are used as a burning rice cakes, But it does not solve the problem of rice balls scattered by Rice Burns.
이와 같이, 라이스번스를 제조하기 위해 취반을 이용한 경우 해동 후 결착제가 없이는 밥알이 흩어지는 현상이 일어나므로 이러한 현상을 보완하여 쌀밥의 조직감과 신선한 맛을 유지하면서 밥알이 흩어지는 문제를 개선하여 소비자의 기호를 만족시켜 줄 필요성이 제기되고 있다.
As described above, when rice is used to produce rice burns, there is a phenomenon in which rice is scattered without a binder after thawing. Therefore, the problem of scattering rice is improved while maintaining the texture and fresh taste of rice, There is a need to satisfy the sign.
본 발명은 상기와 같은 종래의 라이스번스에서 나타나는 문제점을 해결하기 위한 것으로서, 장기간 보관을 위한 냉동 이후에 해동을 하더라도 번스의 밥알이 흩어지지 않도록 하면서도 식감을 잃지 않도록 하는 라이스 번스의 제공을 해결과제로 한다.Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above problems occurring in the conventional rice burning apparatus, and it is an object of the present invention to provide a rice burning apparatus which prevents the burning of rice flour even after thawing after freezing for long- do.
따라서 본 발명의 목적은 장기간 보관을 위한 냉동 이후에 해동을 하더라도 번스의 밥알이 흩어지지 않도록 하면서도 식감을 잃지 않도록 하는 라이스 번스를 제공하는데 있다.Accordingly, it is an object of the present invention to provide a rice burner that prevents burns from being scattered even after thawing after freezing for long-term storage, without losing texture.
또한, 본 발명의 다른 목적은 특정 성분의 적용에 의한 간편한 방법으로 밥알의 흩어짐을 개선한 라이스번스의 제조방법을 제공하는데 있다.It is another object of the present invention to provide a method of manufacturing rice burns in which scattering of rice balls is improved by a simple method by applying specific ingredients.
위와 같은 본 발명의 과제 해결을 위해, 본 발명은 쌀을 이용한 라이스번스에 있어서, 멥쌀 35~45중량부에 찹쌀 5~7 중량부와 알파 왁시콘 전분 0.5~1.5 중량부를 포함하는 것을 특징으로 하는 라이스번스를 제공한다.In order to solve the above-mentioned problems, the present invention provides a rice burner using rice, which comprises 5 to 7 parts by weight of glutinous rice and 0.5 to 1.5 parts by weight of alpha-waxy cone starch in 35 to 45 parts by weight of rice flour Provide rice burns.
또한 본 발명은 쌀을 이용한 라이스번스의 제조방법에 있어서, 전체 라이스번스 제조원료 기준으로 찹쌀 5~7 중량%를 멥쌀에 혼합하여 취반하는 단계; 상기 취반된 밥에 알파 왁시콘 전분 0.5~1.5 중량%로 혼합하는 단계; 상기 알파 왁시콘이 혼합된 밥을 번스 형태로 성형하고 동결시키는 단계를 포함하는 것을 특징으로 하는 라이스번스의 제조방법을 제공한다.
The present invention also relates to a method for preparing rice burns using rice, comprising the steps of: mixing 5 to 7% by weight of glutinous rice with rice flour on the basis of a raw rice raw material; Mixing the cooked rice with 0.5 to 1.5% by weight of alpha-waxy cone starch; And shaping and freezing the rice mixed with the alpha-wax cone into the form of a burnt rice.
본 발명에 따른 라이스번스는 멥쌀만을 사용하여 결착하는 것이 아니라 찹쌀과 알파 왁시콘 전분을 특정 비율로 혼합하여 번스를 제조함으로써, 유통과 보관을 위한 급속 냉동 과정을 거친 후 해동을 하여도 번스의 모양이 유지되기 때문에 조리와 섭취가 용이하다.Rice burns according to the present invention are prepared not only by using only rice but by mixing glutinous rice and alpha-waxy cone starch at a specific ratio to produce burns. After thawing after rapid freezing process for distribution and storage, So that cooking and ingestion are easy.
또한, 멥쌀과 쫄깃한 찹쌀이 함유되어 있을 뿐만 아니라 알파 왁시콘 만의 사용에 비해 결착력과 식감에서 현저하게 우수한 상승효과로 인해 고품질의 번스의 제조가 가능하므로 새로운 맛의 재미를 주며 기존의 빵번스를 사용한 햄버거와 달리 차별성 있는 맛의 라이스번스를 대중화시킬 수 있는 품질 개선의 효과가 있다.
In addition, it contains not only rice and chewy glutinous rice but also a synergy which is remarkably superior in binding power and texture compared with the use of alpha wax cone alone. Thus, it is possible to manufacture high quality burns, Unlike hamburgers, there is an effect of quality improvement that can popularize Rice Burns with different taste.
도 1은 본 발명에 따른 라이스번스의 제조방법을 도시한 개략 공정도이다.
도 2는 본 발명의 실시예에 따라 제조된 라이스번스의 모습을 나타낸 실제품 사진이다.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic process diagram showing a method of manufacturing a rice burner according to the present invention. FIG.
2 is a photograph of an actual product showing a state of a rice burner manufactured according to an embodiment of the present invention.
이하, 본 발명을 하나의 구현예로서 더욱 상세하게 설명하면 다음과 같다.Hereinafter, the present invention will be described in more detail as an embodiment.
본 발명은 기존의 라이스번스의 제조과정에서 찹쌀과 알파 왁시콘 전분을 특정 비율로 함께 혼합함으로써 결착력이나 식감 등에서 현저한 품질 개선을 가능하게 하는 발명에 관한 것이다.The present invention relates to an invention which enables remarkable quality improvement in binding power, texture and the like by mixing glutinous rice and alpha-waxy cone starch together at a specific ratio in the process of manufacturing rice rice burn.
본 발명은 기존의 라이스번스의 제조과정에서 멥쌀 35~45중량부에 대해 찹쌀 5~7 중량부와 알파 왁시콘 전분 0.5~1.5 중량부가 포함된 것을 특징으로 한다.The present invention is characterized in that 5 to 7 parts by weight of glutinous rice and 0.5 to 1.5 parts by weight of alpha-waxy cone starch are contained in 35 to 45 parts by weight of rice flour in a conventional rice burning process.
본 발명의 바람직한 구현예에 따르면, 찹쌀은 일반적으로 멥쌀에 비해 결착력이 우수한 것으로 알려져 있으나, 그 찹쌀의 함량이 멥쌀 35~45중량부, 더욱 바람직하게는 40중량부에 대해 7중량부보다 많아지게 되면 식감이 변하게 되어 고품질의 라이스번스를 유지할 수 없다. 이것은 라이스번스의 주된 성분인 멥쌀의 특성에 기인한 것으로 생각된다. 즉, 멥쌀 자체에도 어느 정도의 결착력을 가지지만 찹쌀을 특정 비율로 혼합하는 경우 그 결착력이 증가되고, 여기에 알파 왁시콘 전분이 특정 비율로 혼합되는 경우 결착력에 현저한 상승 효과를 보이는 것으로 나타났다. 그러나 찹쌀의 함량이 5중량부보다 적으면 결착력이 현저하게 감소하는 특성을 나타낸다. 또한, 이러한 찹쌀이 너무 적으면 알파 왁시콘의 사용량이 증가하여도 결착력이 현저하게 개선되지 아니한다. 따라서 본 발명에서 찹쌀을 멥쌀 30~40중량부에 대해 5~7중량부로 함유되도록 하는 것에 임계적 의의가 있다.According to a preferred embodiment of the present invention, glutinous rice is generally known to have an excellent binding ability as compared with rice, but the content of the glutinous rice is more than 35 to 45 parts by weight, more preferably more than 7 parts by weight, When the texture changes, you can not maintain a high-quality rice burn. This is thought to be due to the characteristics of rice flour, the main ingredient of rice flour. In other words, although the rice has a certain degree of binding power, the binding power is increased when glutinous rice is mixed at a specific ratio, and when the alpha-waxy starch is mixed at a certain ratio, the binding power is remarkably increased. However, when the content of the glutinous rice is less than 5 parts by weight, the binding force is markedly decreased. Also, if the amount of glutinous rice is too small, the binding force is not remarkably improved even when the amount of the alpha wax cone is increased. Therefore, in the present invention, it is critical that the glutinous rice be contained in an amount of 5 to 7 parts by weight based on 30 to 40 parts by weight of the rice.
본 발명의 바람직한 구현예에 따르면 알파 왁시콘 전분을 0.5~1.5중량%로 혼합하는 것을 특징으로 한다.According to a preferred embodiment of the present invention, alpha-waxy cone starch is mixed in an amount of 0.5 to 1.5% by weight.
본 발명에 따른 알파 왁시콘 전분은 통상적으로 찰옥수수에서 추출한 전분을 사용할 수 있으며, 전체 라이스번스에 대해 0.5~1.5중량%로 사용한다. 상기와 같이 알파 왁시콘 전분을 사용하는 경우 다른 전분에 비해 Amylopecion의 작용으로 인해 식감이 우수하고 결착력이 개선되는 것이다. 만일, 일반적으로 사용되는 밀전분, 쌀전분, 감자전분 등의 전분을 사용하는 경우는 결착력 저하로 인해 본 발명의 목적 달성이 불가능하다.The alpha-waxy cone starch according to the present invention can be generally used as starch extracted from waxy corn, and is used in an amount of 0.5 to 1.5% by weight based on the whole rice burns. As described above, when alpha-waxy cone starch is used, amylopecion is more effective than other starches, resulting in excellent texture and improved binding ability. If starch such as wheat starch, rice starch, potato starch, etc. is generally used, it is impossible to achieve the object of the present invention due to deterioration of binding power.
그러므로 알파 왁시콘 전분은 라이스번스에 적용하는 매우 특징적인 선택적 특성을 갖는 것이다. Thus, alpha-waxy cone starch has very characteristic selective properties that apply to rice burns.
본 발명에 따르면 이러한 알파 왁시콘 전분은 멥쌀 35~45중량부, 더욱 바람직하게는 40중량부에 대해 0.5중량부 미만으로 사용하는 경우 그 첨가 효과가 현저하게 낮아서 실효성이 없으며, 냉동 이후에 해동하면 번스의 흩어짐이 많아진다. 반면에, 알파 왁시콘 전분을 1.5 중량부보다 과량 사용하게 되면, 경도(단단함) 증가의 문제로 인해 식감이 크게 훼손되는 문제가 있으며, 전분이 뭉치는 문제가 있다. 따라서 본 발명에 따른 알파 왁시콘 전분의 상기 사용 함량은 특별한 임계적 의의가 있다.According to the present invention, when such an alpha-waxy cone starch is used in an amount of less than 0.5 part by weight based on 35 to 45 parts by weight of rice, more preferably in an amount of less than 0.5 part by weight, the addition effect is remarkably low, Burns' scattering increases. On the other hand, when the alpha-waxy cone starch is used in excess of 1.5 parts by weight, there is a problem that the texture is greatly damaged due to the problem of increase in hardness (hardness), and there is a problem of aggregation of starch. Therefore, the above-mentioned use amount of the alpha-waxy cone starch according to the present invention has a special critical significance.
본 발명에 따르면 상기와 같은 찹쌀과 알파 왁시콘 전분을 사용하여 라이스 번스를 제조하는 방법에도 특징이 있다.According to the present invention, there is also a method for producing rice burns using the above-described glutinous rice and alpha-waxy cone starch.
본 발명에 의하면, 전체 라이스번스 제조원료에 대해 찹쌀 5~7 중량%를 멥쌀에 혼합하여 취반하는 단계를 거친다.According to the present invention, 5 to 7% by weight of glutinous rice is mixed with rice and the rice is cooked to the whole raw rice burning raw material.
이러한 취반 단계에서 본 발명의 바람직한 구현예에 따르면, 멥쌀 35.0~45.0 중량 %, 찹쌀 5.0~7.0 중량%, 정제수 40.0 ~ 50.0 중량%를 혼합하여 취반한다.According to a preferred embodiment of the present invention, the rice is mixed with 35.0 to 45.0% by weight of rice, 5.0 to 7.0% by weight of glutinous rice, and 40.0 to 50.0% by weight of purified water.
그 다음으로는, 상기와 같이 취반된 밥에 알파 왁시콘 전분 0.5~1.5 중량%로 혼합하는 단계를 거친다.Next, the above-mentioned cooked rice is mixed with 0.5 to 1.5 wt% of alpha-waxy cone starch.
이러한 혼합 단계에서는 본 발명의 바람직한 구현예에 따르면, 상기 취반된 밥에 조미액 0.7~1.0 중량%, 정제소금 0.1~0.4 중량%을 넣어 혼합하고 여기에 알파 왁시콘 전분 0.5~1.5 중량%를 혼합할 수 있다.According to a preferred embodiment of the present invention, 0.7 to 1.0% by weight of seasoning solution and 0.1 to 0.4% by weight of refined salt are added to the cooked rice, and 0.5 to 1.5% by weight of alpha-waxy cone starch is mixed therein .
본 발명에 따르면 이 과정에서 조리된 또는 조리되지 않은 음식첨가물로서, 당근, 피망, 양파, 고구마, 고추 등의 음식첨가물 중에서 하나 이상을 혼합할 수 있다. 다만, 이러한 음식첨가물은 전체 라이스번스에 대해 5~12중량% 범위, 더욱 바람직하게는 10~12중량% 이내로 사용한다. 만일 그 사용량이 과량이면 냉동 후 해동시키게 되면 흩어짐이 발생하고 식감이 떨어지며 음식첨가물이 가지는 맛의 지나친 풍미로 인해 라이스번스 고유의 맛이 소실될 우려가 있다.According to the present invention, one or more of the food additives such as carrots, green peppers, onions, sweet potatoes, and peppers can be mixed as a cooked or uncooked food additive in the process. However, such a food additive is used in an amount of 5 to 12% by weight, more preferably 10 to 12% by weight, based on the whole rice burn. If the amount used is excessive, thawing after freezing causes scattering, deteriorates the texture, and there is a fear that the inherent taste of rice burns is lost due to excessive flavor of the food additive.
본 발명은 상기와 같이 알파 왁시콘 전분이 혼합된 밥을 번스 형태로 성형하고 동결시키는 단계를 포함한다.The present invention includes the step of shaping and freezing the rice mixed with the alpha-waxy cone starch into the form of a burn as described above.
이때의 성형이나 동결건조는 기존의 방법을 그대로 이용할 수 있으며, 형태는 원형을 비롯하여 다양한 형태의 번스로 제조가 가능하다. 본 발명의 바람직한 구현예에 따르면, 상기와 같이 번스로 형성된 이후 바람직하게는 오븐에서 베이킹하고 급속동결하여 라이스번스를 완성할 수 있다.Formation or freeze drying at this time can use the conventional method as it is, and it is possible to manufacture various types of burns including a round shape. According to a preferred embodiment of the present invention, the rice burns can be completed by baking in an oven and rapidly freezing after being formed into a burn as described above.
상기와 같이 본 발명에 따라 제조된 라이스 번스는 냉동하여 장기간 유텅 저장이 가능하고, 이를 해동시켜 번스로 사용하고자 하는 경우 밥의 흩어짐이 없고 식감이 매우 우수하여 기존에 다소 일브 유통에 국한되었던 라이스번스의 개념을 매우 고품질과 우수한 맛으로 개선함으로써 대중화가 가능할 것으로 기대된다.As described above, the rice burn produced according to the present invention can be frozen and stored for a long time, and when it is used for burning, there is no scattering of rice, and the texture is excellent. Thus, rice burns It is expected to be popularized by improving the concept of high quality and excellent taste.
본 발명은 상기와 같은 본 발명의 라이스번스를 포함하는 햄버거를 포함한다.The present invention includes a hamburger comprising the rice bran of the present invention as described above.
즉, 상기 본 발명에 따라 제조된 라이스버거를 햄버거 등과 샌드위치하여 적용하게 되면, 라이스번스의 고유 식감이 더욱 향상된 느낌을 주면서 밥의 흐트러짐이 없는 고품질의 햄버거가 제조될 수 있다. 그러므로 이를 사용하는 경우 라이스번스의 맛과 기호성에 대한 식감을 향상시켜주고 기존의 빵번스에 비해 차별화되고 우수한 맛을 즐길 수 있게 된다.
That is, when the rice burger manufactured according to the present invention is applied by sandwiching with a hamburger or the like, a high-quality hamburger with no disturbance of rice can be manufactured, giving a feeling of unique texture of rice burn. Therefore, when used, it improves the texture of taste and palatability of Rice Burns, and enjoys distinctive and superior taste compared to conventional bread buns.
이하, 본 발명을 실시예에 의거 상세하게 설명하겠는 바, 본 발명이 실시예에 의해 한정되는 것은 아니다.
Hereinafter, the present invention will be described in detail with reference to Examples, but the present invention is not limited to the Examples.
실시예 및 비교예Examples and Comparative Examples
하기 표 1의 구성을 이용하여 도 1의 공정에 따라 라이스버거를 제조하였다. Rice burgers were prepared according to the process of Fig. 1 using the composition shown in Table 1 below.
우선, 멥쌀, 찹쌀 및 정제수 혼합하여 취반한다.First, cook rice with rice, glutinous rice and purified water.
그 다음으로는, 상기와 같이 취반된 밥에 조미액과 정제소금을 넣고 혼합한 다음, 이어서 알파 왁시콘 전분을 혼합한다. 이때 다른 예로서 음식첨가물로서, 당근, 피망, 양파를 추가 혼합하고 이를 원형의 번스 형태로 성형한다.. 성형된 라이스번스는 오븐에서 베이킹하고 이를 급속 동결시켜서 라이스번스를 제조하였다.Next, the seasoning liquid and the refined salt are put into the cooked rice as described above and mixed, and then the alpha-waxy cone starch is mixed. As another example, as a food additive, carrot, green pepper and onion are further mixed and molded into a round burning shape. The molded rice burns are baked in an oven and rapidly frozen to prepare rice burns.
제조된 라이스번스는 도 2에 도시한 바와 같으며, 도 2의 사진 중에서 왼쪽은 음식첨가물을 첨가하지 않은 경우이고, 오른쪽은 음식첨가물을 첨가한 경우에 대한 라이스번스 실제품의 사진이다.The prepared rice burns are as shown in Fig. 2. In the photographs of Fig. 2, the left side is the case where the food additive is not added, and the right side is the photograph of the actual rice burning case when the food additive is added.
(중량%)ingredient
(weight%)
(흩어짐/식감)evaluation
(Scattering / texture)
상기 라이스번스의 평가는 50명의 20~40세 남여 각각 25명씩을 선발하여 음용한 후 테스트한 결과이다. 여기서 평가는 최고 우수한 품질은 10점, 최하는 0점으로 하고 전체 패널의 평가 점수를 평균하여 나타낸 결과이다.
The evaluation of Rice Burns was conducted by selecting 50 persons from each of 20 persons aged 40 to 40 years old and drinking them. Here, the evaluation is the result of averaging the evaluation scores of the entire panel, with the highest quality being 10 points and the lowest being 0 points.
Claims (9)
A rice burner using rice comprises 5 to 7 parts by weight of glutinous rice and 0.5 to 1.5 parts by weight of alpha-waxy cone starch with respect to 35 to 45 parts by weight of rice flour.
The rice burner according to claim 1, further comprising 0.7 to 1.0% by weight of seasoning solution and 0.1 to 0.4% by weight of purified salt.
The rice burns according to claim 1, further comprising 10 to 12% by weight of at least one food additive selected from cooked or uncooked carrots, green peppers and onions.
전체 라이스번스에 대해 찹쌀 5~7 중량%를 멥쌀에 혼합하여 취반하는 단계; 취반된 밥에 전체 라이스번스에 대해 알파 왁시콘 전분 0.5~1.5 중량%로 혼합하는 단계; 및
상기 알파 왁시콘이 혼합된 밥을 번스 형태로 성형하고 동결시키는 단계
를 포함하는 것을 특징으로 하는 라이스번스의 제조방법.
A method for producing rice burns using rice,
5 to 7% by weight of glutinous rice is mixed with rice to be cooked to whole rice burns; Mixing the cooked rice with 0.5 to 1.5% by weight of alpha-waxy cone starch to the whole rice burns; And
Shaping and freezing the rice mixed with the alpha-wax cone into the form of a burn,
≪ / RTI > wherein the method comprises the steps of:
[6] The method of manufacturing rice rice burning according to claim 4, wherein rice is cooked by mixing 35.0 ~ 45.0% by weight of rice, 5.0 ~ 7.0% by weight of glutinous rice, and 40.0 ~ 50.0% by weight of purified water.
[6] The method of manufacturing rice rice burning according to claim 4, wherein rice is cooked by mixing 35.0 ~ 45.0% by weight of rice, 5.0 ~ 7.0% by weight of glutinous rice, and 40.0 ~ 50.0% by weight of purified water.
[4] The method according to claim 4, wherein, in the step of mixing the alpha waxy cone starch, 0.7 to 1.0% by weight of the seasoning solution and 0.1 to 0.4% by weight of the purified salt are mixed with the cooked rice, and 0.5 to 1.5% ≪ / RTI >
The method according to claim 4, wherein mixing the alpha-waxy cone starch further comprises mixing 10-12 wt% of one or more food additives selected from further cooked or uncooked carrots, green peppers, and onions. Method of manufacturing burns.
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| JPH07327615A (en) * | 1994-06-10 | 1995-12-19 | Nippon Suisan Kaisha Ltd | Production of cooked rices |
| JPH0928297A (en) * | 1995-07-19 | 1997-02-04 | Nippon Shokuhin Kako Co Ltd | Hardening accelerator for rice cake confectionery and production of rice cake confectionery |
| KR20130039926A (en) | 2011-10-13 | 2013-04-23 | 박호성 | Rice cake burger and manufacturing method for the same |
| KR101304552B1 (en) | 2013-04-04 | 2013-09-05 | 임헌종 | Making method for rice burger |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE102017110169A1 (en) | 2016-05-12 | 2017-11-16 | Hyundai Motor Company | Method for configuring a communication path in a network |
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