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KR20220050247A - manufacturing method of nurungji - Google Patents

manufacturing method of nurungji Download PDF

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Publication number
KR20220050247A
KR20220050247A KR1020200132448A KR20200132448A KR20220050247A KR 20220050247 A KR20220050247 A KR 20220050247A KR 1020200132448 A KR1020200132448 A KR 1020200132448A KR 20200132448 A KR20200132448 A KR 20200132448A KR 20220050247 A KR20220050247 A KR 20220050247A
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KR
South Korea
Prior art keywords
rice
water
nutrient
nurungji
godeul
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KR1020200132448A
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Korean (ko)
Inventor
윤현식
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주식회사 행복전달연구소
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Priority to KR1020200132448A priority Critical patent/KR20220050247A/en
Publication of KR20220050247A publication Critical patent/KR20220050247A/en

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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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • 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
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
    • 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
    • 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
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • 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
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • 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
    • A23V2250/15—Inorganic Compounds
    • A23V2250/156—Mineral combination
    • A23V2250/1578—Calcium
    • 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
    • A23V2250/15—Inorganic Compounds
    • A23V2250/156—Mineral combination
    • A23V2250/1592—Iron
    • 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
    • A23V2250/30—Other Organic compounds
    • A23V2250/308—Glucosamine
    • 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
    • A23V2300/10—Drying, dehydrating
    • 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
    • A23V2300/24—Heat, thermal treatment
    • 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
    • A23V2300/31—Mechanical treatment

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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)
  • Mycology (AREA)
  • Inorganic Chemistry (AREA)
  • Cereal-Derived Products (AREA)

Abstract

The present invention relates to a method for manufacturing instant scorched rice and, more specifically, to a method for manufacturing instant scorched rice capable of supplying instant scorched rice which has a savory taste of scorched rice and sufficiently supplies nutrients while being easily enjoyed as a snack or meal replacement, through a simple manufacturing process. According to the present invention, the method comprises: a water soaking step of washing and soaking rice with water; a cooking step of cooking the rice so that the rice completed the water soaking step becomes hard-boiled rice; a nutrient mixing step of spraying a nutrient diluted solution acquired by diluting nutrient powder consisting of calcium, iron, and glucosamine with water to the rice completed the cooking step; a drying step of drying the nutrient-mixed rice with hot air; a puffed rice forming step of puffing the dried rice at a high temperature and high pressure; a scorched rice forming step of inserting and molding the formed puffed rice into a pressure roller equipped with a heating device to form scorched rice; and a step of packing the finished scorched rice.

Description

즉석 누룽지의 제조방법{manufacturing method of nurungji}Manufacturing method of instant nurungji

본 발명은 즉석 누룽지의 제조방법에 관한 것으로, 더욱 구체적으로는 간단한 제조공정으로 누룽지의 고소한The present invention relates to a method for preparing instant nurungji, and more particularly, to a simple manufacturing process of savory nurungji.

맛을 지니면서 간식이나 식사대용으로 간편하게 즐길 수 있으면서 영양성분을 충분히 공급할 수 있는 즉석 누Instant noodles that can be easily enjoyed as a snack or meal replacement with flavor while providing sufficient nutrients

룽지의 제조방법에 관한 것이다.It relates to the manufacturing method of rungji.

누룽지는 밥을 지을때 밥의 일부가 용기 바닥에 눌은 것으로 과거, 가마솥이나 남비 등을 사용할 때는 많이 얻Nurungji is a part of rice that is pressed to the bottom of the container when cooking.

을 수 있으나 현재에는 식생활 구조의 개선으로 거의 얻을 수 없다.However, at present, it is almost impossible to obtain due to the improvement of the dietary structure.

일반적으로 조리시 자연발생적인 재래식 누룽지는 하면에서만 가열되고 상면이 개방되어 있는 상태에서 생성되므로 누룽지의 조직이 치밀하고 딱딱하고, 화력이 골고루 미치지 못하여 눌은 상태가 고르지 못한 관계로 질감In general, conventional nurungji, which occurs naturally during cooking, is heated only on the lower surface and is created with the upper surface open.

이 저하되고 부분적으로 화기 냄새를 수반함은 물론, 두께 역시 불규칙하여 취식에 극히 불편하였으므로 조리This decreased and it was partially accompanied by the smell of fire, and the thickness was also irregular, making it extremely inconvenient to eat.

된 밥을 가열 압착하는 수단이 요구되고 있는데 이때 중요한 것은 누룽지의 고소한 맛을 그대로 보유하고, 쉽A means of heat-pressing the cooked rice is required, and the important thing here is to retain the savory taste of nurungji and make it easy.

게 잘 부스러져 먹기가 쉬우며, 수요자의 기호에 따른 다양한 질감이 요구된다.Crabs are easily crumbly and easy to eat, and various textures are required according to the tastes of consumers.

이를 감안하여 누룽지의 대량제조가 가능한 누룽지 제조방법이 다수 개시된바 있다.In view of this, a number of methods for producing nurungji that can be mass-produced have been disclosed.

즉, 특허출원번호 제96-0044808호에서는 쌀을 3 내지 4시간 물에 침적시키는 물 불림 공정과, 물 불린 쌀과 보 That is, in Patent Application No. 96-0044808, a water soaking process of immersing rice in water for 3 to 4 hours, water soaked rice and

리가루, 콩가루, 옥수수가루 등 향미재료를 8:2 중량비로 혼합한 혼합물에 물을 가하여 교반하는 공정, 위 혼합A process of adding water to a mixture of flavoring ingredients such as rice flour, soy flour, corn flour, etc. in a weight ratio of 8:2 and stirring, mixing above

물을 평면상의 가열판위에 고르게 펼치는 평면화공정, 5mm 정도의 두께로 평면화된 혼합물을 압착판으로 압착하A flattening process in which water is evenly spread on a flat heating plate.

여 저면의 가열판을 가열하는 공정으로 이루어지는 누룽지의 제조방법에 관한 기술을 공지하고 있다.A technique related to a method for manufacturing nurungji, which consists of a process of heating a heating plate on the bottom of a woman, is known.

또, 특허출원번호 제93-0000934호에서는 완제품 1개당 150g 내지 250g을 함유하도록 쌀 또는 쌀에 보리 및 잡곡In addition, in Patent Application No. 93-0000934, barley and mixed grains in rice or rice to contain 150 g to 250 g per finished product

을 혼한한 곡류 혼합물을 회전식 원통에 투입하여 교반시키면서 물로 3회 이상 세척하는 단계; 상기 쌀 또는 곡adding the mixture of grains mixed with the mixture into a rotary cylinder and washing with water three times or more while stirring; said rice or grain

류 혼합물을 이들의 중량을 기준으로 하여 100%의 물을 가하여 자동식 밥솥에서 전기로 90℃ 내지 120℃로 가열Based on their weight, 100% water is added to the mixture, and heated to 90°C to 120°C with electricity in an automatic rice cooker.

하여 익히는 단계; 상기 익힌 쌀 또는 곡류 혼합물을 누룽지 성형기의 몰딩베이스태에 3mm 두게로 펼쳐 놓은 다step to learn; Spread the cooked rice or grain mixture to a thickness of 3 mm on the molding base of the nurungji molding machine.

음 70℃ 내지 80℃로 가열하여 누룽지를 성형하는 단계; 성형된 누룽지를 30℃ 내지 40℃의 미지근한 물이 채워Forming nurungji by heating it to 70°C to 80°C; Fill the molded Nurungji with lukewarm water at 30°C to 40°C.

진 팬에 넣어 함수율이 80% 내지 90%가 되게 불리는 단계; 불린 누룽지를 -40℃의 급속동결실에 넣고 3시간 동Putting in a gin pan so that the moisture content is 80% to 90%; Put the soaked nurungji in a quick-freezing room at -40℃ and freeze for 3 hours.

안 급속동결시키는 단계; 급속동결된 누룽지를 대기압 이하의 진공건조기 내에서 5시간 동안 함수율이 5% 이하quick-freezing the inside; The moisture content of the quick-frozen Nurungji is less than 5% for 5 hours in a vacuum dryer under atmospheric pressure.

가 되도록 진공건조시키는 단계; 및 진공건조된 누룽지를 누룽지 밥 및 숭늉의 종류에 따라 분쇄, 분류 및 진공vacuum drying to become Grinding, sorting, and vacuuming vacuum-dried nurungji according to the type of nurungji rice and sungnung

포장하는 단계로 구성된 것을 특징으로 하는 즉석 누룽지 밥 및 누룽지 숭늉의 제조방법에 관한 기술을 개시하Disclosed is a description of a method for producing instant nurungji rice and nurungji sungnyeong characterized in that it consists of a packaging step

고 있다.is going

상기한 방법으로 제조된 누룽지는 끓는물을 넣고 대략 5분 정도 경과하게 되면 누룽지 밥을 제조할 수 있다는The nurungji prepared by the above method is said to be able to prepare nurungji rice when boiling water is added and about 5 minutes have elapsed.

장점은 있으나, 조리시간이 길고 향미재로 사용되는 보리가루, 콩가루, 옥수수가루 등을 쌀과 함께 숙성하는 과Although it has advantages, it takes a long time to cook and is a fruit that ripens barley flour, soybean flour, and corn flour used as flavoring materials with rice.

정에서 쌀보다 먼저 숙성되어 영양분이 파괴되는 문제점이 있었다.There was a problem that nutrients were destroyed by aging before rice in the mill.

또한, 상기 공개특허 제2001-61905호에서는 쌀을 물로 씻고, 통상의 방법으로 밥을 짓고, 70 ~ 100℃의 온도의In addition, in the Patent Publication No. 2001-61905, the rice is washed with water, the rice is cooked in a conventional way, and the temperature of 70 ~ 100 ℃

뜨거운 물에 넣어 약 5분 ~ 25분 동안 익히고, 1차로 찬물에 넣어 교반하면서 입자 분리를 함과 아울러 식혀주Put it in hot water and cook for about 5 to 25 minutes, and first put it in cold water to separate particles while stirring and cool it.

고, 2차로 찬물에 넣고, 채반 등에서 자연 탈수시킨 후, 자연 건조 또는 열풍건조시키는 공정으로 이루어진 누Noodles made by placing in cold water a second time, naturally dehydrated on a tray, etc., and then naturally drying or hot air drying.

룽지 밥 제조방법이 개시되어 있다.A method for preparing long-ji rice is disclosed.

그러나, 상기 공개특허 제2001-61905호와 같은 종래의 누룽지 제조방법은 밥을 짓는 공정 및 찬물에 넣어 입자However, the conventional manufacturing method of nurungji, such as the Patent Publication No. 2001-61905, put the particles in the process of cooking rice and cold water.

분리하는 공정을 포함함으로써, 그 제조공정이 복잡할 뿐만 아니라, 영양분 손실 및 향 손실이 야기되는 등의By including the process of separating, the manufacturing process is complicated, and loss of nutrients and loss of flavor are caused.

문제점이 있었다.There was a problem.

한편, 쌀로 만들어지는 누룽지는 쌀의 주성분중 70~80%는 전분(탄수화물)이 포함되어 우리 몸이 필요로 하는On the other hand, nurungji made from rice contains 70-80% of the main ingredients of rice, starch (carbohydrates), so that our body needs it.

에너지를 공급하고 6~8%의 단백질과 소량의 무기질 및 비타민 등을 포함하고 있지만 필수영양소인 칼슘이나 철It supplies energy and contains 6-8% protein and small amounts of minerals and vitamins, but essential nutrients such as calcium and iron

등은 충분히 공급되지 않으므로 쌀로만 만들어진 누룽지를 식사대용으로 사용하게 되는 경우에는 영양소가 결Since nurungji made only from rice is not supplied enough, nutrients are not provided when using nurungji made from only rice as a meal substitute

핍되는 문제점이 있었다.There was a pip problem.

본 발명은 상기와 같은 문제점을 해결하기 위하여 안출된 것으로서, 본 발명의 목적은 공정 단순화와 함께 누The present invention has been devised to solve the above problems, and an object of the present invention is to simplify the process and

룽지의 고소한 맛을 그대로 보유하고, 쉽게 잘 부스러져 먹기가 쉬우며, 식사대용으로 충분한 영양성분을 제공It retains the savory taste of rungji as it is, crumbles easily and is easy to eat, and provides sufficient nutrients as a meal replacement.

할 수 있도록 한 누룽지 제조방법을 제공하는데 있다.It is to provide a method for manufacturing nurungji that can be made.

본 발명은 쌀을 물로 세척다음 물에 불리는 물불림단계; 상기 물불림단계를 거친 쌀이 고들밥이 되도록 쌀을 익The present invention is a water soaking step called water after washing the rice with water; The rice is cooked so that the rice that has undergone the water soaking step becomes gordeul rice.

히는 익힘단계; 상기 익힘단계를 거친 고들밥에 칼슘,철 글루코사민으로 이루어진 영양소분말과 물을 희석한 영simmering ripening stage; The nutrient powder consisting of calcium and iron glucosamine and water diluted

양소희석액을 분사하여서 된 영양소 혼합단계; 상기 영양소가 혼합된 고들밥을 열풍건조시키는 건조단계; 상기Nutrient mixing step by spraying the diluent; A drying step of hot air drying the godeul rice mixed with the nutrients; remind

건조된 고들밥을 고온고압 상태에서 튀기는 튀밥성형단계; 상기 성형된 튀밥을 히팅장치가 구비된 가압롤러에Fried rice forming step of frying dried godul rice under high temperature and high pressure; The molded fried rice is placed on a pressure roller equipped with a heating device.

투입하여 성형이 이루어지는 누룽지 성형단계; 상기 완성된 누룽지를 포장하는 단계를 포함하여 이루어지는 즉석 누룽지의 제조방법을 특징으로 한다.Nurungji forming step in which the molding is made by inputting; It features a method for producing instant noodles comprising the step of packaging the finished noodles.

이와 같이 본 발명에 의해 제조되는 누룽지는 간단한 제조공정으로 누룽지의 고소한 맛을 지니면서 간식이나As described above, the nurungji produced by the present invention is a simple manufacturing process, and while having the savory taste of nurungji, it is

식사대용으로 간편하게 즐길 수 있으면서 영양성분을 충분히 공급할 수 있으므로 불규칙한 식사를 하게 되는It can be easily enjoyed as a meal replacement and can provide sufficient nutrients, so it is possible to eat irregularly.

수험생이나 직장인들 뿐만 아니라 식욕이 떨어지는 노약자들의 영양공급에도 도움을 줄 수 있는 효과가 있다It is effective not only for students and office workers, but also for providing nutrition to the elderly and the infirm with poor appetite.

이하 본 발명의 바람직한 실시예를 상세히 설명하면 다음과 같다. 그리고, 본 발명을 설명함에 있어서, 관련된Hereinafter, preferred embodiments of the present invention will be described in detail. And, in describing the present invention, related

공지기능 혹은 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우 그 상If it is determined that a detailed description of a known function or configuration may unnecessarily obscure the gist of the present invention, the

세한 설명을 생략한다omit detailed explanation

상기한 목적을 달성하기 위하여, 본 발명은 쌀을 물로 세척다음 물에 불리는 물불림단계; 상기 물불림단계를 거In order to achieve the above object, the present invention is a water soaking step called water after washing the rice with water; The water soaking step

친 쌀이 고들밥이 되도록 쌀을 익히는 익힘단계; 상기 익힘단계를 거친 고들밥에 칼슘,철 글루코사민으로 이루Cooking step of cooking the rice so that the boiled rice becomes godulbap; Made with calcium and iron glucosamine to godeul rice that has undergone the above cooking step.

어진 영양소분말과 물을 희석한 영양소희석액을 분사하여서 된 영양소 혼합단계; 상기 영양소가 혼합된 고들밥A nutrient mixing step made by spraying a nutrient diluent diluted with nutrient powder and water; Godeul rice with the above nutrients

을 열풍건조시키는 건조단계; 상기 건조된 고들밥을 고온고압 상태에서 튀기는 튀밥성형단계, 상기 성형된 튀밥a drying step of hot air drying; Tempura forming step of frying the dried godulbap in a high-temperature and high-pressure state, the molded fried rice

을 히팅장치가 구비된 가압롤러에 투입하여 성형이 이루어지는 누룽지 성형단계; 상기 완성된 누룽지를 포장하Nurungji forming step in which the molding is performed by putting it into a pressure roller equipped with a heating device; Pack the finished Nurungji

는 단계로 이루어진다.is done in steps.

상기 영양소 혼합단계에서는, 칼슘 40~80 중량%, 철분 5~30 중량%, 글루코사민 5~30 중량%로 이루어진 혼합물In the nutrient mixing step, a mixture consisting of 40 to 80% by weight of calcium, 5 to 30% by weight of iron, and 5 to 30% by weight of glucosamine

전체중량 0.1~3 중량%에 고들밥 97~99.9 중량%로 이루어진다.It consists of 97~99.9 wt% of godul rice to 0.1~3 wt% of the total weight.

상기 열풍건조단계에서는 건조기에서 65~75℃의 온도에서 5~10시간 동안 가열건조하여 고들밥의 수분함량이In the hot air drying step, the moisture content of Godeul rice is reduced by heating and drying it in a dryer at a temperature of 65 to 75° C. for 5 to 10 hours.

7~14%가 되게 한다.It should be 7-14%.

상기 누룽지 성형단계에서는 히팅롤러에서 튀밥을 가압성형하는 수단에 의해 누룽지를 성형한다.In the nurungji forming step, nurungji is molded by a means for press-molding fried rice on a heating roller.

상기 본 발명에 따른 즉석 누룽지의 제조방법을 실시예에 의해 각 단계별로 살펴보면 다음과 같다.The manufacturing method of instant nurungji according to the present invention will be described as follows by way of example.

제1공정 : 물불림단계1st process: water soaking step

누룽지의 주원료가 되는 쌀을 세척하여 이물질을 제거한 다음 1~3시간 동안 물에 침지하여 쌀에 수분이 충분히Wash the rice, which is the main ingredient of nurungji, to remove foreign substances, and then immerse it in water for 1 to 3 hours so that the rice is sufficiently moist.

흡수되도록 하여 조직이 연하게 되게 한 수단으로 증숙이 용이하도록 한다.It is a means of making the tissue soft by allowing it to be absorbed, so that it is easy to steam.

제2공정 : 익힘단계2nd process: Cooking stage

상기 물불림공정 후 쌀을 취반기에 넣어 증숙시키는 수단으로 고들밥상태로 만든다.After the water soaking process, the rice is put in a cooking machine to make it into a state of godeul rice by means of steaming.

상기 익힘단계에서 고들밥으로 하지 않고 질펀한 밥 상태로 하게 되면 쌀 상호간의 엉켜붙음이 심하게 되어 영In the above cooking stage, if the rice is not made with glutinous rice and is made with thick rice, the entanglement between the rice becomes severe.

양소가 골고루 혼합이 이루어지지 않기 때문이다.This is because the sheep are not evenly mixed.

제3공정 : 영양소 혼합단계3rd process: nutrient mixing step

상기 고들밥 97~99.9 중량%에 영양소 혼합물 0.1~3 중량%로 이루어지도록 혼합하되 상기 영양소에 물 5~10배의Mix it so that it consists of 0.1 to 3% by weight of the nutrient mixture in 97 to 99.9% by weight of the godeul rice, but 5 to 10 times the water in the nutrient

비율로 희석하여서 된 영양소 희석액을 스프레이로 분사하여 고들밥 표면에 골고루 뿌려지도록 하여 혼합한다.Mix by spraying the diluted nutrient solution diluted in the ratio to spread evenly on the surface of Godeul rice.

상기 영양소에 포함되는 구성요소는 칼슘 40~80 중량%, 철분 5~30 중량%, 글루코사민 5~30 중량%로 한다.Components included in the nutrients are calcium 40 to 80% by weight, iron 5 to 30% by weight, glucosamine 5 to 30% by weight.

상기 칼슘은, 주로 뼈와 치아에 존재하며 내장을 보호하고 신체를 지탱하는 이외에 신경질이 나는 것을 억제하The calcium is mainly present in bones and teeth, and in addition to protecting the intestines and supporting the body, it suppresses nervousness.

며 근육을 수축시켜 심장을 규칙적으로 활동시키는 등 인간에게 필요 불가결한 영양소 중의 하나로서 중요한It is important as one of the essential nutrients for human

영양소임에도 불구하고 우리는 만성적인 칼슘 부족에 시달리고 있으며, 성인에게 필요한 칼슘의 일일 권장량은Despite being a nutrient, we suffer from chronic calcium deficiency, and the recommended daily amount of calcium for adults is

600mg 정도이지만, 실제로 평균 섭취량은 여기에 크게 미치지 못하고 있으므로 본 발명에서는 칼슘을 보충하는Although it is about 600mg, the average intake actually does not fall far short of this, so in the present invention, calcium supplementation is

것에 주안점을 두었다.focused on the

그리고 철분은 인체내에서 산소를 운반하는 중요한 역할을 하는데, 만약 철이 부족하면 적혈구 생성이 방해를And iron plays an important role in transporting oxygen in the body. If iron is insufficient, red blood cell production is disturbed.

받아 건강상에 각종 이상신호가 가져오게 된다.또 식생활의 변화에 따라 현대인에게 부족되기 쉬운 철분을 첨가In addition, according to the change of diet, iron, which is easy to be lacking in modern people, is added.

하였으며, 특히 식생활이 불규칙한 수험생이나 직장인들에 철분을 공급하기 위함이다.또, 글루코사민은 연골을 형성하는 중요한 성분으로 동물이나 사람의 체내에 있는 아미노당의 일종이며 찰기가In particular, it is to supply iron to examinees or office workers with irregular eating habits. In addition, glucosamine is an important component of cartilage formation. It is a kind of amino sugar in the body of animals and humans,

있는 무코다당의 성분으로서 연골이나 결합조직의 여러군데에 있어 연골 세포를 형성하는 가장 중요한 영양소의As a component of mucopolysaccharide in

하나로서, 사람의 체내에서 글루코사민을 합성하고 있기는 하나, 나이가 들수록 합성되는 양이 분해되는 양에As one, although glucosamine is synthesized in the human body, the amount of synthesis decreases with age.

미치지 못하며 글루코사민이 체내나 관절안에서 결핍하게 되면 관절내에서의 세포의 신진대사에 장애가 생기며If glucosamine is deficient in the body or in the joint, the metabolism of cells in the joint is impaired.

이를 효과적으로 흡수되게 하는 글루코사민을 첨가하여 누룽지나 누룽지밥을 즐기는 노인들에게 부족하기 쉬운By adding glucosamine, which can be effectively absorbed

글루코사민을 공급하기 위함이다.To supply glucosamine.

상기에서 칼슘과 철분,글루코사민은 수용성으로 물에 잘 녹고 맛이 독특하지않으므로 이를 누룽지에 첨가하더라As mentioned above, calcium, iron, and glucosamine are water-soluble, so they dissolve well in water and the taste is not unique.

도 누룽지의 고소함을 잃지않게 된다.It also does not lose the flavor of nurungji.

제4공정 : 건조단계4th process: drying step

상기 영양소가 혼합된 고들밥을 열풍건조기에 투입하여 65~75℃의 온도에서 5~10시간 동안 가열건조하는 수단A means of heating and drying Godeul rice mixed with the nutrients in a hot air dryer for 5 to 10 hours at a temperature of 65 to 75 ° C.

으로 고들밥의 수분함량이 10~14%가 되게 한다.With this, the moisture content of godulbap is 10~14%.

상기 수분함량이 14% 이상인 경우에는 튀밥으로 튀기는 과정에서의 팽화율이 떨어지고, 7% 이하인 경우에는 팽When the moisture content is 14% or more, the swelling rate in the frying process is reduced, and when it is 7% or less, the swelling

화 되지 않고 부스러기 및 타는 현상이 발생하기 때문이다.This is because it does not burn and causes crumbs and burning.

제5공정 : 튀밥성형단계Step 5: Tempura Forming Step

상기 건조단계를 거친 고들밥을 압력용기에 투입하여 5~10분 정도 가열하여 12~14Kg/cm의 압력에서 압력용기를Godeul rice, which has undergone the drying step, is put into a pressure vessel and heated for 5 to 10 minutes to heat the pressure vessel at a pressure of 12 to 14Kg/cm.

열어 압력을 급격히 떨어뜨리는 수단으로 수 배로 팽화시킨 상태의 튀밥을 얻는다.Tempura is obtained in a state in which it is expanded several times by means of opening it to drop the pressure rapidly.

상기 튀밥은 고들밥의 부피가 커지면서 많은 다공질로 생성되므로 누룽지를 직접 취식할 때에 쉽게 먹을 수 있The fried rice is made with many porosity as the volume of godulbap increases, so it can be easily eaten when eating nurungji directly.

도록 식감이 좋게 한다.Makes it taste good.

그리고 누룽지에 물을 부어 누룽지밥을 만들어 취식할 때 분해 및 소화가 잘되게 한다.Then, pour water over the nurungji to make nurungjibap so that it decomposes and digests well when eating.

제6공정 : 누룽지 성형 및 포장단계6th process: Nurungji forming and packaging stage

상기 튀밥 성형단계를 거진 튀밥을 곧바로 150~200℃의 히팅롤러를 통해 가열압착하는 수단으로 일정크기의 누It is a means for heating and compressing the fried rice, which has undergone the fried rice forming step, directly through a heating roller at 150 to 200 ° C.

룽지를 성형한다음 진공포장한다.After forming the lungi, it is vacuum-packed.

상기 공정을 거친 포장상태의 누룽지를 간편하게 휴대하여 시간과 장소에 제약을 받지않고 어디서든지 간편하You can conveniently carry the nurungji in the packaged state that has gone through the above process, so you can conveniently use it anywhere without being restricted by time and place.

게 먹을 수 있고, 이러한 누룽지에 끓는물을 부어 누룽지밥으로 즐길 수 있게 된다.Crabs can be eaten, and boiling water is poured over these nurungji to enjoy as nurungjibap.

이상에서 본 발명은 상기 실시예를 참고하여 설명하였지만 본 발명의 기술사상범위내에서 다양한 변형실시가In the above, the present invention has been described with reference to the above embodiments, but various modifications may be made within the scope of the technical spirit of the present invention.

가능함은 물론이다.Of course it is possible.

Claims (4)

쌀을 물로 세척다음 물에 불리는 물불림단계;
상기 물불림단계를 거친 쌀이 고들밥이 되도록 쌀을 익히는 익힘단계;
상기 익힘단계를 거친 고들밥에 칼슘,철 글루코사민으로 이루어진 영양소분말과 물을 희석한 영양소희석액을 분
사하여서 된 영양소 혼합 단계;
상기 영양소가 혼합된 고들밥을 열풍건조시키는 건조단계;
상기 건조된 고들밥을 고온고압 상태에서 튀기는 튀밥성형단계,
상기 성형된 튀밥을 히팅장치가 구비된 가압롤러에 투입하여 성형이 이루어지는 누룽지 성형단계;
상기 완성된 누룽지를 포장하는 단계를 포함하여 이루어지는 것을 특징으로 하는 즉석 누룽지의 제조방법Washing the rice with water and then soaking in water;
a cooking step of cooking the rice so that the rice that has been subjected to the water soaking step becomes godeul rice;
The nutrient powder consisting of calcium and iron glucosamine and a nutrient dilution solution diluted with water are divided into godul rice that has undergone the above-cooking step.
nutrient mixing step
A drying step of hot air drying the godeul rice mixed with the nutrients;
Fried rice forming step of frying the dried Godeul rice at high temperature and high pressure;
Nurungji forming step in which the molded fried rice is put into a pressure roller equipped with a heating device to form;
Method for producing instant noodles, characterized in that it comprises the step of packaging the finished noodles 제 1항에 있어서,
상기 건조단계에서는,
65~75℃의 온도에서 5~10시간 동안 가열건조하는 수단으로 고들밥의 수분함량이 7~14%가 되게 함을 특징으로 하
는 즉석 누룽지의 제조방법The method of claim 1,
In the drying step,
It is a means of heating and drying at a temperature of 65 to 75 ° C for 5 to 10 hours, characterized in that the moisture content of Godeul rice is 7 to 14%.
is a method for making instant noodles 제 1항에 있어서,
상기 영양소 혼합단계에서는,
칼슘 40~80 중량%, 철분 5~30 중량%, 글루코사민 5~30 중량%로 이루어진 혼합물 전체중량 0.1~3 중량%에 고들밥
97~99.9 중량%로 이루어지는 것을 특징으로 하는 즉석 누룽지의 제조방법The method of claim 1,
In the nutrient mixing step,
Godeul rice in 0.1 to 3% by weight of a mixture consisting of 40 to 80% by weight of calcium, 5 to 30% by weight of iron, and 5 to 30% by weight of glucosamine
Method for producing instant nurungji, characterized in that it consists of 97 to 99.9 wt% 제 1항에 있어서,
상기 튀밥성형단계에서는,
고들밥을 압력용기에 투입하여 5~10분 정도 가열하여 12~14Kg/cm의 압력에서 압력용기를 열어 압력을 급격히 떨
어뜨리는 수단으로 수 배로 팽화시킨 상태의 튀밥을 얻게 함을 특징으로 하는 즉석 누룽지의 제조방법The method of claim 1,
In the fried rice forming step,
Put Godeul rice in a pressure vessel and heat it for 5~10 minutes to open the pressure vessel at a pressure of 12~14Kg/cm and drop the pressure rapidly.
Method for producing instant noodles, characterized in that the fried rice is obtained in a state in which it is puffed several times by means of stirring
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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115769879A (en) * 2022-12-30 2023-03-10 安顺市农业科学院 Making method of sweet potato rice crusts with red cores

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115769879A (en) * 2022-12-30 2023-03-10 安顺市农业科学院 Making method of sweet potato rice crusts with red cores

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