KR0182860B1 - Preparation of instant pine nut gruel - Google Patents

Abstract

The present invention relates to a method for producing instant pine nuts. That is, 1,400-1600, non-glutinous rice, 300-350, gelatin 50-100, and seasonings are added to the roasted pine nut 100, and finely crushed (microcut) and put into a retort pouch. It relates to a method for producing instant pine porridge characterized in that the heat treatment in a rotary pressure heating sterilization pot (retort) by sealing.

Description

Manufacturing method of instant pine nuts

The present invention relates to a method for producing instant pine nuts, water 1400-1600, non-glutinous rice 300-350, powder gelatin 50-100 and seasonings, etc. in a weight ratio with respect to the roasted pine nuts and fine grinding (micro-cutting) and then retort It is sealed in a pouch (RETOT POUCH) and heat-treated in a pressurized heating acid sterilizer (retort) to maintain the unique aroma and taste of pine nuts, and to preserve it for a long time, so that it can be eaten immediately after heating for 2-3 minutes in boiling water or microwave It relates to a method for producing an instant pine nuts.

Pine nuts have been known to be effective when they are eaten porridge when they have no tonic or strong taste because they have good tonic and jeongjeong effect.In fact, pine nuts are rich in protein, unsaturated fatty acids, high in calories, high in vitamin B group, iron, etc. It has been found to be a good food for treating nutritional diseases such as anemia.

However, the traditional method of making pine nuts is a cooking menu that is not suitable for busy modern people because it has to grind pine nuts and soaked rice and boil for a long time. In addition, to meet the demands of modern people, in order to make traditional pine nuts into instant foods, when the pine nuts prepared according to the traditional cooking method are sterilized by packing them in an airtight container, heat treatment is severely doubled and the unique flavor and taste of pine nuts are lost. Strong odor, not only the fat of pine nuts are separated, but also the moisture can not be controlled constantly, the quality of the final product is uneven and the overall manufacturing time is long, the industrial usefulness is unsuitable.

Therefore, the present inventors maintain the inherent aroma and taste by roasting the pine nuts in order to enable commercial mass production of pine nuts with inherent aroma and taste in a uniform quality state, pine nuts, rice flour, After completely dispersing and homogenizing water and gelatin, heat treatment was carried out while maintaining a homogenized state, thereby devising a manufacturing method to obtain a homogeneous pine nut without fat separation.

Looking at the contents of the present invention through the manufacturing process as follows.

First step: pretreatment of pine nuts

The shelled and peeled pine nuts are roasted in a roaster at 200-250 ° C. for 3-5 minutes.

2nd process: fine grinding (homogenization)

For the 100 pine nuts prepared in the first step, add 1400-1600 of drinking water at a temperature ratio of about 40 ° C, dry-milled non-glutinous rice powder 300-350, powder gelatin 50 -100 and an appropriate amount of salt, and then grind them with a fine grinder (silent cutter). Grind until is completely released.

Third Process: Packaging Process

While maintaining the homogeneous state in the second step, a suitable amount of homogeneous liquid is added to the retort pouch and sealed.

4th process: heating, autoclaving

Filled and sealed products are heat treated in a rotary autoclave sterilizer at 115 -120˚C for 15-25 minutes to obtain the final product.

The pine nuts prepared by the above process are uniform in quality because they are filled and sealed in a container in a homogenized state, and are heat treated in a rotary sterilization pot, so that the pine nuts are roasted and used to maintain the aroma and taste of pine nuts. However, the added non-glutinous rice powder and gelatin are evenly dispersed, preventing the separation of free fat from pine nuts, resulting in a product with excellent appearance and texture.

The present invention will be described through the following examples.

Example 1

500 g roasted pine nuts roasted for 3 minutes in a 200-250 ° C roaster for 3 minutes in a shell shell A dispersed homogeneous liquid could be obtained. 180 g of each was put in a retort pouch and sealed, and heat-treated at 120 ° C. for 20 minutes to obtain a final product.

Example 2

Pine nuts were prepared in the same manner as in Example 1 except that the amount of hot water at 40 ° C. was 8 Kg and the amount of refined salt was 62 g.

Example 3

Pine nuts were prepared in the same manner as in Example 1 except that the amount of non-glutinous rice powder was 1.75 Kg and the amount of refined salt was 57 g.

Example 4

Pineapple porridge was prepared in the same manner as in Example 1 except that the amount of powder gelatin was 500 g.

Example 5

Pine nuts were prepared in the same manner as in Example 1 except for roasting the peeled pine nuts at 200 -250 ° C for 5 minutes.

Comparative evaluation of the products prepared in Examples 1-5 was carried out for quality evaluation of the pine nuts prepared as described in the present invention. In the sensory test method, the samples prepared in Examples 1 to 5 were opened immediately after heating for 3 minutes in hot water (product temperature 60 ° C.), and traditional cooking products were prepared according to the method of cooking at home, and then 60 ° C. It was presented as cooling, and the results are shown in Table 1.

As can be seen from Table 1, the quality of the pine nuts prepared according to the above-described manufacturing process was superior to the traditional cooking products in appearance, aroma, taste, viscosity, and the like.

Claims (2)

Peeled and peeled pine nuts were finely ground and homogenized in water by weight ratio of 1400-1600, non-glutinous rice 300-350, and powdered gelatin 50-100 in a weight ratio with respect to 100 pine nuts roasted in a 200-250 ° C. roaster for 3 to 5 minutes. Method for producing instant pine porridge characterized in that it is processed in a rotary autoclave (retort). The method of claim 1, wherein the autoclave sterilized at 115 to 120 ℃ for 15 to 25 minutes.