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KR-102962558-B1 - METHOD FOR PREPARING OF RICE BUN

KR102962558B1KR 102962558 B1KR102962558 B1KR 102962558B1KR-102962558-B1

Abstract

The present invention relates to a method for manufacturing a rice bun having umami and a rich flavor, and a simple process, comprising the steps of: compressing rice mixed with a seasoning agent including salt, MSG, sugar, and modified starch to produce a rice bun crown; and applying a sauce to one side of the rice bun crown and baking both sides.

Inventors

  • 최영진
  • 박주호

Assignees

  • (주)진성패밀리

Dates

Publication Date
20260511
Application Date
20240131

Claims (6)

  1. A step of manufacturing a rice bun crown by pressing rice mixed with a seasoning agent including salt, Miwon, sugar, and modified starch; and The method includes the step of applying sauce to one side of the rice bun crown and baking both sides; The weight ratio of the rice and seasoning mixture is 1:0.01 to 0.05, and The method further includes the step of preparing the rice by mixing rice and water in a weight ratio of 1:0.8 to 1.2 and cooking it. The above seasoning comprises 5 to 20 weight% salt, 3 to 12 weight% sugar, 2 to 20 weight% Miwon, and 40 to 80 weight% modified starch, and In the above baking step, one side of the rice bun crown is baked at 210℃ to 250℃ for 40 seconds to 1 minute, sauce is applied to the other side, and the other side is baked for 20 seconds to 40 seconds. A method for manufacturing a rice bun, further comprising the step of mixing rice and water in a weight ratio of 1:0.8 to 1.2 and cooking to produce the rice.
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  4. A method for manufacturing a rice bun according to claim 1, wherein the weight of the rice bun crown is 70 to 80 g.
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Description

Method for preparing of rice bun The present invention relates to a method for manufacturing a rice bun. Generally, the most commonly enjoyed hamburger is typically made by cutting a round or oval bun in half and layering a patty, vegetables such as lettuce, and various sauces inside. These hamburgers are increasingly gaining popularity as a meal replacement because they contain ingredients such as buns and patties, which provide a sufficient amount of calories. Recently, as the preference for foods suited to Korean palates has gradually increased, rice-based burgers (rice burgers) have been introduced to replace traditional buns, and kimchi burgers have been released using steak patties containing a small amount of kimchi; however, in terms of appearance and texture, they still fall short of satisfying our taste buds. FIG. 1 is a process diagram for cooking rice and mixing seasonings according to one embodiment of the present invention. FIG. 2 is an example of equipment used to manufacture a riceburn crown according to one embodiment of the present invention. FIG. 3 is a process diagram for manufacturing a riceburn crown according to one embodiment of the present invention. FIG. 4 is a process diagram for baking a rice bun crown according to one embodiment of the present invention. The present invention will be described in detail below. The present invention relates to a method for manufacturing a rice bun. A bun typically refers to a round bread used for hamburgers, and a rice bun refers to a bun made of rice. The method of the present invention comprises the steps of: preparing a rice bun crown by pressing rice mixed with a seasoning agent comprising salt, MSG, sugar, and modified starch; and applying a sauce to one side of the rice bun crown and baking both sides. Rice bun crowns are manufactured by pressing rice mixed with a seasoning containing salt, MSG, sugar, and modified starch. Rice mixed with a seasoning agent containing salt, MSG, sugar, and modified starch is rice prepared by mixing the said seasoning agent into cooked rice. The content of each component in the seasoning is not particularly limited, and for example, it may contain 5 to 20 weight% of salt, 3 to 12 weight% of sugar, 2 to 20 weight% of Miwon, and 40 to 80 weight% of modified starch. Specifically, it may contain 10 to 20 weight% of salt, 3 to 8 weight% of sugar, 8 to 15 weight% of Miwon, and 50 to 70 weight% of modified starch; 12 to 18 weight% of salt, 4 to 8 weight% of sugar, 10 to 15 weight% of Miwon, and 60 to 70 weight% of modified starch, etc. The mixing ratio of rice and seasoning is not particularly limited and may be, for example, 1:0.01 to 0.05, 1:0.02 to 0.04, 1:0.02 to 0.03, etc. A rice bun crown can be manufactured by taking a predetermined amount of rice, placing it in a mold, and pressing it. The above-mentioned predetermined amount can be appropriately selected to ensure that the rice does not become too abundant while maintaining appropriate firmness, etc., when manufacturing a rice bun and a burger containing it. For example, it may be 60 to 90g, 65 to 85g, 70 to 80g, 73 to 77g, etc. The mold may be a mold having a circular hole of appropriate size and thickness. The hole in the mold may have a diameter of, for example, 8 to 10 cm, 8.5 to 9.5 cm, etc. The depth may have a depth of, for example, 2 to 4 cm, 2.5 to 3.5 cm, etc. To prevent the rice grains from sticking, you can put parchment paper in the mold or coat it with oil before putting the rice into the mold. The manufactured rice bun crown can be stored in a warm state until baked. The heat retention temperature may be, for example, 30 to 80°C, 30 to 70°C, 30 to 60°C, 30 to 50°C, 35 to 45°C, etc. The warm storage time may be, for example, within 24 hours, within 18 hours, within 12 hours, within 8 hours, within 4 hours, within 2 hours, etc. Afterwards, spread the sauce on one side of the rice bun crown and bake both sides. As for the sauce, any sauce known in the field may be used without limitation, and ketchup, teriyaki sauce, soy sauce, tsuyu sauce, etc. may be used. Preferably, teriyaki sauce may be used. The order of grilling both sides and applying the sauce is not limited; one side may be grilled first, then the sauce may be applied to the other side and grilled, or one side or the other side may be grilled first and then the opposite side may be grilled after applying the sauce to one side, or both sides may be grilled first and then the sauce may be applied. Preferably, one side may be grilled and the sauce applied to the other side, and then the other side may be grilled. Rice bun crowns can be baked using various tools such as ovens, pans, and griddles. The baking temperature of the rice bun crown may be, for example, 210°C to 250°C, 220°C to 240°C, etc. The baking time may be 1 minute to 2 minutes. For example, one side of the rice bun crown can be baked at 210°C to 250°C for 40 seconds to 1 minute, and the other side can be baked for 20 seconds