KR101672302B1 - Rice-burger and making method there0f - Google Patents

Abstract

Rice burgers and their manufacturing methods are introduced.
The method of manufacturing rice burger of the present invention comprises mixing at least one selected from rice, glutinous rice and black rice with at least one selected from brown rice, beans, red beans, yulmu, chestnuts, amber, garlic, nuts, The process of filling the mold; Placing the rice into the mold and pressurizing the rice into the mold, and separating the mold from the mold; 100 parts by weight of at least one material selected from among glutinous rice flour, starch flour, corn flour, nuts flour, brown rice flour, soybean flour, cooked flour, curry powder, dried meat flour, fish flour, vegetable flour, And 30 to 300 parts by weight of at least one material selected from the group consisting of water, milk, green tea, omija tea, gugija tea and coffee are mixed and then at least one of yeast, makgeolli, baking powder, 0.1 to 10 parts by weight; mixing the mixture at room temperature for 30 minutes or longer; preparing a coating agent; and applying or spraying the coating agent on the surface of the rice separated from the mold; The process of making rice buns by steaming, bake or fry the coated rice; Preparing a pair of the rice burns, and inserting a side dish and a patty between the prepared pair of rice burns.

Description

[0001] RICE-BURGER AND MAKING METHOD THEREOF [0002]

The present invention relates to a rice burger and a method of manufacturing the same, and more particularly, to a rice burger using a rice burn which has a surface formed like bread and filled with rice and a method for producing the same.

Generally, in countries where rice is used as a stock, rice is cooked with a variety of side dishes. In contrast to bread, this type of food culture has drawbacks in that it is very uncomfortable to eat while on the move. In rice balls or kimbap, Products.

However, unlike western culture where bread is used as a stock, rice has a negative perception about eating rice while traveling in Korea, so rice balls are not suitable for eating during transportation, Kimbap is used when going to mountain climbing, but there is a problem that the kimchi is damped by the moisture of rice during storage and texture is lowered.

In order to solve the above-mentioned problems, in recent years, triangular roasted rice giblets have been widely used so that crispy texture of roast can be saved, and rice burgers and rice burgers are also appearing.

Korean Patent No. 10-1304552 (Aug. 30, 2013) discloses "Rice burger manufacturing method ".

The present invention relates to a method of manufacturing a rice burger which enables a purchaser to select a variety of Korean dishes and to cook at least two or more of the dishes such as chicken ribs, stir fried anchovies, ramen noodles, or cutlet pork cutlets, and cooks rice in a hamburger bread shape The packed panel supporting the peripheral surface of the rice bundle was stacked on the upper surface of the packaging paper, the rice bundle was inserted into the packaging panel, and the upper surface of the rice bundle was partitioned into a plurality of spaces. Stacking a plurality of side dishes prepared in advance so as to be positioned between the partition members on the upper surface of the rice burner, removing the partition member, inserting the rice burn into the packaging panel, and packaging the rice burn and the packaging panel using a wrapping paper .

Korean Patent Laid-Open Publication No. 2003-0008652 (Jan. 29, 2003) discloses "rice kebab that does not leak contents."

This is about rice kebabs that do not leak sauces and contents so that modern people who can not afford separate meals can eat them easily.

Korean Patent Laid-Open Publication No. 2003-0000741 (2003.01.06) discloses a "method for manufacturing kimchi rice burger ".

This is a kimchi rice bun with rice, which replaces the traditional hamburger bread, and contains kimchi sauce containing kimchi patties and diced kimchi, as well as kimchi and rice to differentiate them from traditional hamburgers.

However, the rice burgers, kebabs, and kimchi rice burgers introduced in these prior arts are all inconvenient to eat while on the move, rice may be exposed to the outside, and rice particles may be scattered. There is a problem to be conscious.

Korean Patent No. 10-1291375 (Jul. 23, 2014) discloses "a method and a manufacturing apparatus for a rice burger. &Quot;

After filling the upper part with rice and separating the rice burger from the frame, the rice burger is pressed in a separate frame, and the rice burger is poured in a separate frame. The present invention relates to a method of manufacturing rice burgers and a manufacturing apparatus thereof.

However, this prior art technology has disadvantages in that the rice particles may be scattered and the contents may be scattered when the wrapping paper is peeled off, so that a separate spoon or the like is used. , The rice is exposed as it is, which has the disadvantages of the above-mentioned prior arts.

In foreign countries, sandwiches and hamburgers with various ingredients such as wheat flour as a main ingredient and breads and ham have been developed as world-class instant foods. In Korea, such sandwiches and hamburgers are perceived to be able to be taken while they are moving by hand In Korea, it is used for snacks.

The present inventor came to the present invention after studying and developing a form of rice burger which can freely eat such as a hamburger or a sandwich while on the move, in accordance with the recognition that the rice is not a food to be carried around while being carried by hand.

It should be understood that the foregoing description of the background art is merely for the purpose of promoting an understanding of the background of the present invention and is not to be construed as adhering to the prior art already known to those skilled in the art.

Korean Patent No. 10-1304552 (Aug. 30, 2013) Korean Patent Publication No. 2003-0008652 (Mar. 29, 2003) Korean Patent Publication No. 2003-0000741 (2003.01.06) Korean Patent No. 10-1291375 (2013.07.24)

In order to solve such a conventional problem, the present invention is configured such that the surface is coated with bread, the inside of which is filled with rice, and the inside of the rice is prevented from being disturbed by the coated bread, The object of the present invention is to provide a rice burger and a method for manufacturing the same, which can be easily grasped while being carried on the move by being filled with side dishes, as well as allowing the naked eye to feel bread.

In order to achieve the above object, the present invention provides a method for manufacturing rice burgers, which comprises adding rice bran, rice glutinous rice, and black rice to a main ingredient selected from the group consisting of brown rice, beans, red beans, yulmu, chestnuts, amber, garlic, Mixing at least one material to form a rice to fill the mold; Placing the rice into the mold and pressurizing the rice into the mold, and separating the mold from the mold; 100 parts by weight of at least one material selected from among glutinous rice flour, starch flour, corn flour, nuts flour, brown rice flour, soybean flour, cooked flour, curry powder, dried meat flour, fish flour, vegetable flour, And 30 to 300 parts by weight of at least one material selected from the group consisting of water, milk, green tea, omija tea, gugija tea and coffee are mixed and then at least one of yeast, makgeolli, baking powder, 0.1 to 10 parts by weight; mixing the mixture at room temperature for 30 minutes or longer; preparing a coating agent; and applying or spraying the coating agent on the surface of the rice separated from the mold; The process of making rice buns by steaming, bake or fry the coated rice; Preparing a pair of the rice burns, and inserting a side dish and a patty between the prepared pair of rice burns.

You can fill the mold with rice, water, edible oil, eggs, or plastic wrap to prevent molds from sticking to the mold.
In order to prevent sticky as needed and to add new flavor according to preference, the surface of the coated rice is coated with flour, rice flour, glutinous rice flour, corn flour, nuts flour, brown rice flour, soybean flour, Vegetables and seafood can be sprayed or buried.

The rice prepared by mixing the main ingredients and the auxiliary ingredients in the process of filling the rice into the mold may be any one of fried rice or bibimbap made by mixing the side dishes and frying or grinding.

The mold may be sprayed with at least one selected from green tea, omi tea, gugija tea, and coffee.
The patty may be prepared by mixing at least one selected from egg, wheat flour, rice flour, glutinous rice flour, and starch flour by selecting one or more of herbs, meat, seafood, vegetables and vegetables, .

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The present invention has the advantage of manufacturing a new type of rice burger which is filled with rice and side dishes although the appearance is a shape of bread due to the above-described technical structure.

In addition, there is no disturbance of rice balls due to the coated bread on the surface, and it can be eaten by hand like hamburgers and sandwiches by preventing the rice balls from getting in the hands. By using various materials in the process of coating rice with bread, There is an advantage that it is possible to manufacture a rice burger which is helpful to health.

Also, since the surface of rice is coated with bread and the moisture content of rice, which is an important factor for determining the taste of rice, can be kept constant, moisture of rice is prevented from drying, and maintenance and storage are improved.

Furthermore, it is possible to easily produce various kinds of rice, which is advantageous in mass distribution as frozen food.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 shows a manufacturing process of an embodiment of the present invention. FIG.

Hereinafter, a method of manufacturing a rice burger according to a preferred embodiment of the present invention will be described with reference to the accompanying drawings.

1, a method of manufacturing a rice burger according to an embodiment of the present invention includes preparing a mold 1, filling the mold 1 with a rice, separating the rice from the mold 1, Wheat flour, curry powder, dried meat powder, fish (anchovy etc.) powder, vegetable powder, rice flour, rice flour, rice flour, soybean flour, 30 to 300 parts by weight of at least one material selected from among 100 parts by weight or less (excluding 0 parts by weight) of the material selected from at least one of seafood powder and water, milk, green tea, omija tea, Mix at least one selected from yeast, makgeolli, and baking powder, and mature at room temperature for 30 minutes or longer.

In order to prevent stickiness and add a new flavor as needed, flour is sprayed on the surface of the coated rice or rice flour, glutinous rice flour, corn flour, nuts flour, brown rice flour, soybean flour, It is also possible to spray the powder obtained by crushing fish (anchovy, etc.), vegetables, seafood, etc. according to their preferences, and further coating them, and then coating, baking, baking, or frying, Prepare rice buns. Herein, the term "rice buns" refers to an element corresponding to a bread which is superimposed in a state in which a patty is inserted in a typical hamburger. As described above, in the form corresponding to the bread of a typical hamburger, Means that the surface of the cooked rice is coated with a coating agent. Also, the term "rice burger" means a product made in the form of a typical hamburger using the above-mentioned rice burn.

In addition, the side dishes may be mixed with rice to form fried rice or bibimbap, or a side dish or patty may be inserted between a pair of rice burns after the rice burns are prepared.

The mold 1 uses a mold 1 in which a polyhedron such as a hemispherical mold, a hexahedron or the like is divided into two parts in the longitudinal or transverse direction. The shape of the mold 1 is designed in consideration of design factors, The shape may be arbitrarily modified by the user.

In such a mold 1, the rice is filled. When the rice is filled, the rice boll on the inner side of the mold 1 can be buried, and when the rice boll is buried, it is difficult to separate the rice from the mold 1, It is preferable to apply one or more of water, edible oil, and eggs to the inside of the mold (1) so as to prevent sticking to the inside of the mold (1) before the rice is put into the mold.

Rice can be prepared by mixing at least one main ingredient selected from rice, glutinous rice, and black rice with one or more materials selected from brown rice, beans, red beans, chestnuts, yulmu, amber, garlic, nuts, omija and gugija.

The rice may be seasoned with various sauces depending on the taste of the fisher.

When the rice is finished, the rice is put into the mold 1 and pressed with a predetermined force to mold the rice into a mold 1, and then the rice is separated from the mold 1.

When the rice is separated from the mold 1, the rice surface is coated. As the coating material, wheat flour is used as the main material so that it can be recognized as bread in the final processing.

Such wheat flour may be kneaded and coated in water.

At this time, 30 to 300 parts by weight of water are mixed with 100 parts by weight of flour, and this mixture is kneaded to such an extent that it is sprayable.

When 100 parts by weight of wheat is mixed with less than 30 parts by weight of water, the mixture can not be kneaded so that the mixture can not be sprayed. When the mixture is mixed with more than 300 parts by weight, the mixture becomes too thin and the thickness of the coating becomes too thin. have.

The coating material may be a mixture of glutinous rice flour, corn flour, nuts powder, soybean flour, cooked flour, curry powder, dried meat, fish (anchovies, etc.), vegetables and seafood powder in an amount of 100 parts by weight or less .

It is preferable to use 0.1 to 10 parts by weight of such a maturing material. When the content of the matting agent is less than 0.1 parts by weight, aging effects can not be obtained. There is a problem that the taste of the rice is lowered when it is used in excess of the weight.

It is preferable that aging is continued at room temperature for 30 minutes or longer. In order to prevent the aged material from being sprinkled on the surface of the rice and to prevent the bread from getting on the hands during the cooking process, various kinds of edible flour such as horse powder, You can also sprinkle edible oil.

Edible flour such as wheat flour can be sprinkled with hooks, or rolled with flour sprayed on the ground.

 On the other hand, edible flour can be used by grinding fish, vegetables, seafood, mushrooms, etc. such as rice flour, corn flour, nuts flour, brown rice flour, soybean flour, dried meat, anchovy, As well as health food such as ginseng tea can be added.

When the coated rice is steamed, baked, or fried according to the eating habit, the rice cooked in the appearance is bread and its contents are rice.

Thereafter, a side dish, patty, etc. are inserted between a pair of rice bins to produce a final rice burger, side dishes, and patties may be prepared in the form of fried rice mixed with side dishes and bibimbap.

Patty can also be used for ham, various kinds of gas (such as donge, fish gas), tteokgalbi, egg yolk, cheese, etc., and also for herbs, roasted meat, stir fried kimchi etc. In the latter case, It is preferable to prevent the material from being disturbed by mixing and kneading with powder or the like, and the amount thereof is minimized to such an extent that the original taste of the material is not affected.

Also, you can wrap the side dishes and use them as patties. Instead of Kim, you can cook vegetables with wide sides such as zucchini leaves, cabbage leaves, sesame leaves, etc. and then wrap the side dishes and use them as patties.

This manufacturing process will be described in more detail.

① After rice is cooked with 1000g of rice, add 5g of spoon powder and make it into a bibimbap shape.

② Sprinkle water on a round mold with a diameter of 12cm and a thickness of 2cm so as not to get rid of the rice balls. Put the mixed rice in the rice paddy and lightly press it flatly, and then remove the rice from the rice paddy.

③ On the surface of cooked rice, 30g of glutinous rice powder and 5g of yeast are mixed with 100g of wheat flour, then 130g of water is mixed and aged at room temperature for 1 hour to prepare a coating agent.

④ Spray the coating so that the coating is thinly coated on the surface of the rice.

⑤ Steam the coated bread for 3 minutes with steam.

⑥ To make the patty, add 50g of pork cut into 1mm or less of kimchi and add 10g of various kinds of seasoning, starch powder and 10g of glutinous rice powder to make stir-fried kimchi. Put it into a 2cm thick, 10cm diameter To produce a patty.

⑥ It is completed by inserting patties and eggs between a pair of rice bunns made like this.

⑦ It is completed by inserting patty and egg dip between a pair of rice burns.

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1: mold

Claims (11)

Mixing at least one main ingredient selected from rice, glutinous rice and black rice with at least one selected from brown rice, soybean, red beans, yulmu, chestnut, amber, garlic, nuts, omija and gugija to fill the mold with rice;
Placing the rice into the mold and pressurizing the rice into the mold, and separating the mold from the mold;
100 parts by weight of at least one material selected from among glutinous rice flour, starch flour, corn flour, nuts flour, brown rice flour, soybean flour, cooked flour, curry powder, dried meat flour, fish flour, vegetable flour, And 30 to 300 parts by weight of at least one material selected from the group consisting of water, milk, green tea, omija tea, gugija tea and coffee are mixed and then at least one of yeast, makgeolli, baking powder, 0.1 to 10 parts by weight; mixing the mixture at room temperature for 30 minutes or longer; preparing a coating agent; and applying or spraying the coating agent on the surface of the rice separated from the mold;
The process of making rice buns by steaming, bake or fry the coated rice;
Preparing a pair of the rice burns, and inserting a side dish and a patty between the prepared pair of rice burns.
delete delete delete delete The method according to claim 1,
A method for manufacturing a rice burger, characterized in that rice bran is filled with water, edible oil, eggs or a plastic wrap to prevent the rice bran from being buried in the rice bran.
The method according to claim 1,
Characterized in that the surface of the coated rice is sprayed or buried with ground powder of wheat flour, rice flour, glutinous rice flour, corn flour, nuts flour, brown rice flour, soy flour, dried meat, fish, vegetables, Way.
The method according to claim 1,
Wherein the rice prepared by mixing the main material and the sub ingredient in the process of filling the rice with the rice is any one of fried rice or bibimbap made by mixing the side dishes and roasting or grinding.
The method according to claim 1,
Wherein the mold is sprayed with at least one selected from green tea, omija tea, gugija tea, and coffee.
The method according to claim 1,
The patty may be prepared by mixing at least one selected from egg, wheat flour, rice flour, glutinous rice flour and starch flour by selecting at least one of herbs, meat, seafood, vegetables and vegetables, By weight.
A rice burger produced by the method of claim 1.

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