KR100355786B1 - The manufacturing method of scorched rice - Google Patents

Abstract

The present invention relates to a manufacturing method of nurungji rice, which can be enjoyed as a snack or meal substitute, and allows the production of nurungji rice within a short time by pouring only water. In order to achieve the above object, the present invention provides a method of selecting and washing rice or brown rice or grains, followed by a soaking process called water, and a steaming process for steaming the soaked rice, brown rice or grains. Drying step of washing the steamed rice or brown rice or grains and then drying in a drier, the expansion step of putting the dried steamed rice or brown rice or grains in a circular stir-fry and swelling at 350 ℃ and the expanded rice or brown rice Of Nurungji rice, which consists of a packaging process for sorting and packing grains In the expanding process, the heat transfer medium having a particle size of less than 2 mm is introduced into the circular roaster, and the heat transfer medium can be achieved by providing a manufacturing method of nurungji rice characterized by swelling rice, brown rice, or grains. have.

Description

The manufacturing method of scorched rice

The present invention relates to a manufacturing method of nurungji rice that can be enjoyed as a snack or meal substitute, and more specifically, it is possible to prepare nurungji rice within a short time by pouring water so that the delicious flavor of traditional nurungji can be easily and easily eaten. It relates to a manufacturing method of nurungji rice.

In general, nurungji is a by-product produced during rice making, which is produced by carbonization of the rice in contact with the pot in a state where water is reduced when the rice is ripe, and eats the nurungji as it is or pours water into the nurungji Boiled water is a soybean paste, and grains are one of the traditional foods that have been favored as nurungjibap.

However, since the production of nurungji significantly reduces the yield of rice, an electric rice cooker by scientific heating and steam discharge method has appeared to suppress the production of nurungji, and thus, most of the nurungji produced when cooking rice disappears. It became.

As a result, Nurungji manufactures and supplies Nurungji or its processed products (for example, Nurungji rice) at a separate Nurungji manufacturing plant.In recent years, Nungungji or Nurungji rice is boiled as a substitute for snacks for children, the elderly, or as a dessert after meals. Demand is on the rise.

In particular, the nurungji is required to be manufactured according to the preferences of the consumer while maintaining the savory taste of the nurungji as it is possible to cook through a simple operation.

Accordingly, many studies on the manufacturing method of nurungji are underway, and as a result, various techniques are known.

As part of the manufacturing method of Nurungji, Korean Patent Application No. 96-0044808 discloses a water soaking process of immersing rice in water for 3 to 4 hours, and a flavored material such as rice, barley flour, soy flour, corn flour and soaked water 8: 2. Nurungji's process consists of adding water to the mixture in a weight ratio and stirring it, flattening the above mixture evenly on a flat heating plate, and compressing the flattened mixture to a thickness of about 5 mm using a pressing plate to heat the bottom heating plate. Techniques related to the production method are known.

In addition, the Republic of Korea Patent Application No. 93-0000934 No. 3 or more washing step with water while adding a grain mixture mixed with barley and cereal grains in a rotary cylinder so as to contain 150g to 250g per one finished product; Heating the rice or cereal mixture by heating 100 ° C. to 120 ° C. in an automatic rice cooker by adding 100% water based on the weight thereof; Spreading the cooked rice or cereal mixture to a thickness of 3 mm thick on a molding base of a nurungji forming machine, and then heating to 70 ° C. to 80 ° C. to form nurungji; Placing the molded nurungji in a pan filled with lukewarm water at 30 ° C. to 40 ° C. such that the water content is 80% to 90%; Putting the soaked nuungji into a steep copper freezing chamber at -40 ° C. and rapidly freezing for 3 hours; Vacuum drying the rapidly frozen nurungji in a vacuum dryer at atmospheric pressure below 5% for 5 hours; And a method of manufacturing instant nurungji rice and nurungji soongung, characterized in that the step of pulverizing, sorting and vacuum-packing according to the type of nurungji rice and soungung vacuum-dried nurungji.

Nurungji prepared by the above method has the advantage that can be prepared by adding the boiling water after about 5 minutes, Nurungji rice, but in a convenience store or various rest areas that need to cook and eat within a short time due to the long cooking time There was a problem of limited use.

Therefore, the present invention is to solve the above-mentioned problems, more specifically, to prepare the rice nurungji rice in a short time to pour the water in a short time so that the excellent flavor of the traditional nurungji, while easy to eat easily cooked rice The purpose is to provide.

In order to achieve the above object, the present invention is to select and wash rice or brown rice or grains, and then called soaking process called water, steaming process of steaming the soaked rice, brown rice or grains, steamed rice, brown rice or grains After washing the drying step of drying in a drier, the expanded steamed rice or brown rice or grains into a circular stir fryer and swells to swell by boiling at 350 ℃ and the packaging process of sorting and packing the expanded rice or brown rice or grains In the manufacturing method of nurungji rice,

The expansion process may be achieved by providing a heat transfer medium having a particle size of less than 2mm inside the circular roaster and swelling rice, brown rice, or grains by the heat transfer medium.

In the present invention, after first selecting and washing rice or brown rice or grains in a conventional manner, a soaking process called water is performed, and the soaking process is generally performed for 3 to 4 hours, and rice or brown rice through this process. Or the grains absorb a lot of moisture, the tissue becomes soft, thereby facilitating the following steaming process.

As described above, the tissues of rice or brown rice or grains are softened and steamed through the soaking process. Steaming may be performed in various ways. In the present invention, steamed rice or brown rice or grains may be steamed for 40 to 50 minutes with steam. It was not made to be fleeting, but was made in the form of a little gordon.

The steamed rice or brown rice or grains is subjected to a drying process after washing, in the present invention, washed with water and then spread to a height of about 5 cm in a dryer and dried at 80 ° C. for 1 to 2 hours.

Steamed rice or brown rice or grains dried through the drying process is subjected to an expansion process for expanding to 350 ° C. in a circular stir fryer. Through this process, the rice or brown rice or grains can taste and smell of Nurungji. .

However, there is a problem that uniform swelling does not occur when swelling rice, brown rice, or grains through the process. Accordingly, in the present invention, the heat transfer medium is added to the inside of the circular roaster so that rice, brown rice, or grains can be expanded evenly by the heat of the heat transfer medium.

As described above, when the heat transfer medium is added to the inside of the circular roaster to expand the rice, brown rice, or grains, the heat transfer medium is uniformly mixed with the heat transfer medium by the rotation of the circular roaster, and the heat transfer medium in the mixed state. It will be able to swell evenly by the heat of.

In particular, the particle size of the heat transfer medium was limited to 2 mm or less, which caused a problem that the heat transfer medium was mixed with the expanded rice, brown rice, or grains when the particle size of the heat transfer medium exceeded 2 mm, but the heat transfer medium had a particle size of 2 mm or less. This is because it was possible to prevent the heat transfer medium from escaping to the outside.

In addition, even when the heat transfer medium exits to the outside, the particle size of the heat transfer medium is preferably 2 mm or less since it can be easily sorted with expanded rice, brown rice, or grains through a separate sorting process.

The heat transfer medium may be selected and used in various ways, in the present invention, salt is added to the heat transfer medium, and rice, brown rice, or grains are expanded by the heat of the salt.

When swelling rice or brown rice or grains as described above, the taste and aroma of Nurungji can be produced, and water absorption becomes stronger, so that water can be eaten as Nurungji rice.

The swollen rice or brown rice or grains are packaged through a conventional sorting operation and packaging process, the amount of packaging can be properly adjusted, but in the present invention was vacuum packed to about 200g.

Pour boiling water into the nurungji formed through the packaging process, and after about a minute or two minutes, it will be possible to eat the nurungji rice, which has a savory taste and aroma.

In this case, in order to enable the production of nurungji rice in a shorter time to pour the water in the present invention by spraying water to the rice or brown rice or grains expanded through the swelling process and then the rice, brown rice or grains with a roller grinder 2 Pulverization in minutes to 3 minutes is preferred.

When pulverizing with a roller grinder without spraying water in the above-mentioned spray, the expanded rice, brown rice, or grains tend to be crushed, so that water is crushed by spraying water on the expanded rice, brown rice, or grains immediately before grinding.

When the rice, brown rice or grains in the roller grinder as described above is 2 minutes to 3 minutes, the absorption of moisture is about 2 to 3 times faster than the original, and cooked in a short time to obtain the rice nurungji.

Hereinafter, the present invention will be described in more detail with reference to the following examples, which are only presented to aid the understanding of the present invention, but the present invention is not limited thereto.

<Example 1>

After washing 200g of rice and soaked in water for 3 hours, the soaked rice was steamed with steam for 50 minutes, washed with 10 ℃ cold water, then spread to a height of 5cm in a dryer and dried at 80 ℃ for 2 hours, The dried rice was placed in a circular roaster containing a particle size of 1.5 mm and expanded to 350 ° C., and the expanded rice was packaged.

200ml of boiling water was added to the packaged nurungji, and after 2 minutes, it was possible to eat the nurungji rice having a delicious taste and aroma.

<Example 2>

Nurungji was prepared and packaged in the same manner as in Example 1, except that the swollen rice was sprayed with water using a spray mill, followed by 2 to 3 minutes with a roller mill.

200ml of boiling water was added to the packaged nurungji, and after 1 minute, the rice was tasted and tasted.

As described above, the nurungji rice according to the present invention can be prepared by a simple operation, and in particular, it is advantageous to eat by pouring only boiling water within a short time.

In particular, the Nurungji rice can be enjoyed by anyone at home, at work and outdoors, so that it can be enjoyed as a meal or a snack.

As described above, the present invention is a useful invention that provides a manufacturing method of nurungji rice, which makes it possible to prepare nurungji rice in a short time by pouring water, while making it easy to eat easily while having excellent flavor of traditional nurungji.

Claims (3)

A soaking process called water after sorting and washing rice, brown rice or grains, steaming process for steaming the soaked rice, brown rice or grain, and drying process for washing the steamed rice, brown rice or grain and then drying in a dryer In the manufacturing method of the nurungji rice consisting of a puffing step of putting the dried steamed rice or brown rice or grains in a circular stir-fry and swelling at 350 ℃ and a packaging process for sorting and packaging the expanded rice, brown rice or grains, The expansion step is a manufacturing method of nurungji rice, characterized in that the heat transfer medium having a particle size of 2mm or less inside the circular roaster, and swells the rice, brown rice or grains by the heat transfer medium. The method of claim 1, wherein salt is used as a heat transfer medium. The method for producing nurungji rice according to claim 1 or 2, wherein after the expansion step, water is sprayed onto the expanded rice, brown rice, or grains by spraying, and then pulverized for 2 to 3 minutes using a roller mill.