KR100242856B1 - A preparation for 5 grain-soup(sticky rice, indain millet, millet, soybean, red-bean) - Google Patents

Abstract

The present invention relates to a method for preparing retort grains of rice which can be easily eaten immediately after heating in boiling water or a microwave for 1-3 minutes, and more particularly, it is finely pulverized by sufficiently ripening. When the grinding liquid reaches 90-100 ℃, the flour is mixed and the powdered grains are mixed, seasoned with sugar and salt, and then filled and sealed in a retort pouch at 115-120 ℃. The present invention relates to a method for preparing instant five-grain porridge with stable physical properties, excellent texture, and long-term storage by sterilization in a pressurized heating sterilizer (retort).

Description

Manufacturing method of instant five grain porridge

The present invention relates to a method for producing a retort (grain) rice porridge which can be easily eaten immediately after heating in boiling water or a microwave for 1-3 minutes. More specifically, the grains such as glutinous rice, sorghum, crude, soybeans, red beans, etc. In the preparation of five-grain porridge using rice, the mixture is finely mixed with finely divided whole grains and increased grains, seasoned with salt, sugar, etc., and then heat-resistant retort By filling and sealing in a pouch (retort pouch) and sterilization in a pressure heating sterilization (retort) relates to a method for producing instant grain cereal porridge which is stable in physical properties, maintains the unique taste and aroma of cereals, and can be stored for a long time.

In general, the first grain dish in the history of dead humans dates back to the primitive agricultural age, and the origin of the Korean peninsula is estimated to be from the Neolithic 3,000-4,000 years ago. With the development of dead cooking technology, which was consumed as a commercial stock in the early agricultural age, as rice became a stock, it became a place in the culture and customs of our nation for countermeasure stocks, gourmet foods, old foods, cedar foods, and health foods. have. The characteristic of our food culture related to porridge is that it has a very good utilization of grains. Since ancient times, our people have used all kinds of grains as porridge materials, and we have mixed hundreds of kinds of meat, seafood, vegetables, fruits, and herbs. I like to eat porridge.

Five grains of porridge mixed with five representative grains grown on the Korean peninsula, such as rice, sorghum, crude, soybeans, and red beans, can make various flavors according to the composition ratio of five grains and supplement nutrients that are easily lacking in grains and legumes. It is a very good food in terms of palatability and nutritional balance.

However, the cooking of five-grain porridge in the home is cumbersome and the nutritional value is excellent because of the disadvantages of preparing raw materials, beans and red beans with stratum corneum, which need to be boiled for an hour or more, and cooking in small quantities is not suitable. Ogok-juk could not be easily found at the table of busy modern man's home.

The present inventors feel the necessity to make instant grain food convenience food, has the unique taste, aroma, and color of the five grains, can be stored for a long time at room temperature, and can be eaten immediately by heating for 1-3 minutes in hot water or microwave. The method of manufacturing instant grain cereals characterized in that the endowment was studied.

Hereinafter, the manufacturing process of the present invention will be described in detail.

[Step 1]

[Fresh grain increase process]

After washing and selection, put the mixed grains in the steamer in the steamer for 20-30 minutes, then let it cool naturally.

[Step 2]

[Grain Grain Liquid Manufacturing Process]

After washing and selection, add 10-15 times the weight of the whole grains by weight to the whole grains, and let it boil for 50 to 60 minutes, and put them in a micro cutter. Grinding for 1-2 minutes at the milling speed to prepare a five-grain grinding solution.

[Step 3]

[Cooking Process]

Put the whole grains of cereals prepared in the second step into a steam kettle and heat the powdered cereals prepared in the first step evenly when the temperature of the grinding liquid reaches 90-100 ° C. Season with and heat again to complete.

After ripening, the amount of grains used by pulverizing is 33-67% of the total amount of grains used.

The mixing ratio of each composition immediately after the cooking process is 1-7% by weight, 2-6% by weight sugar, 0.3-0.6% by weight salt and 65-89% by weight water, such as glutinous rice, sorghum, crude, soybean and red beans. .

[Step 4]

[Packaging Process]

The mixture prepared in the third step is filled and sealed in a retort pouch by a predetermined amount using a filling and sealing machine.

[Step 5]

[Pressurized Heat Sterilization Process]

Filled and sealed products are sterilized in a pressurized sterilizer at 115-120 ° C. for 20-40 minutes to obtain a final product.

The grains of grains produced by the above manufacturing process are evenly dispersed and stabilized in the grains of grains, so that grains do not sink or separate during the filling and sealing process. It can be maintained. In addition, since it is sterilized by retort in a retort pouch, it can be stored for a long time at room temperature for more than one year, and can be consumed immediately after heating for 1-3 minutes with hot water or a microwave oven when eating.

Hereinafter, the present invention will be described in detail through examples.

Example 1

Washed, selected glutinous rice 4Kg, red bean 4Kg, soybean 1Kg, sorghum 1Kg, crude 1Kg each put together in a steamer for 20 minutes to prepare a 20Kg of cooked five grains.

Water wash, selected glutinous rice 8Kg, red bean 8Kg, soybean 2Kg, sorghum 2Kg, crude 2Kg together in steam kettle, pour 330Kg of water, boil for 50 minutes, and then use 2,000 in a micro cutter. Fine grinding was performed for 1 minute at a grinding speed of rpm to prepare a grinding liquid 325 Kg.

325Kg of the fine pulverized liquid is put into a steam kettle and heated and stirred, and when the temperature of the pulverized liquid reaches 95 ° C, 20Kg of cooked five grains of powder is dispersed and mixed, seasoned with 6Kg of sugar and 0.9Kg of salt, and then heated again. While stirring, cut off the heat source when the weight of the mixed solution becomes 300Kg, transfer it to the filling and sealing machine, fill and seal 200g each in a retort pouch, and sterilize for 20 minutes in a 120 ℃ autoclave heating sterilization brush (retort). Was prepared.

Example 2

Washed, selected glutinous rice 1.5Kg, red beans 10.5Kg, soybean 6Kg, sorghum 10.5Kg, crude 6Kg put together in a steamer for 25 minutes to prepare a 58Kg of cooked five grains.

Wash, select glutinous rice 1.5Kg, red beans 10.5Kg, beans 6Kg, sorghum 10.5Kg, crude 6Kg together in a steam kettle, pour 345Kg of water, boil for 60 minutes, and then use a micro cutter 340Kg was prepared by finely pulverizing for 2 minutes at a grinding speed of 4,000rpm.

Put 340Kg of the fine grinding liquid into a steam kettle and heat and stir while the temperature of the grinding liquid reaches 90 ° C while dispersing and mixing the cooked whole grains 58Kg, seasoning with 12Kg of sugar and 1.5Kg of salt and heating again. While stirring, cut off the heat source when the weight of the mixed solution becomes 300Kg, fill it, transfer it to the sealer, fill and seal 200g in the retort pouch, and sterilize for 30 minutes in a 118 ℃ pressurized heating sterilization brush (retort). Prepared.

Example 3

Water wash, selected glutinous rice 14Kg, red bean 2Kg, soybean 14Kg, sorghum 8Kg, crude 14Kg each put together in a steamer for 230 times to prepare 78Kg of cooked five grains.

Wash, select 7kg of glutinous rice, 1Kg of red beans, 7Kg of soybeans, 4Kg of sorghum and 7Kg of crude together in a steam kettle, pour 338Kg of water, boil for 55 minutes, and then use 5,000 in a micro cutter. Fine grinding was performed for 2 minutes at a pulverization speed of rpm to prepare 318 Kg of a pulverized liquid.

318Kg of the fine grinding liquid into a steam kettle, while heating and stirring, when the grinding liquid starts to boil, the mixed grains 78Kg of cooked five grains of sugar were seasoned with 18Kg of sugar and 1.8Kg of salt, and then heated and stirred again. At the time when the weight became 300Kg, the heat source was cut off, and the filling and sealing was transferred to 200 g of retort pouches, then sealed, and sterilized for 40 minutes in a 115 ° C pressure heating sterilization brush (retort) to prepare a final product.

In order to evaluate the quality of the grains prepared by the above Example, a comparative sensory test of the product prepared in Example 1 to Example 3 and the grains of rice grains prepared by a general cooking method was performed.

In the sensory test method, the product and the cooked product of Example 1 to Example 3 heated for 3 minutes in hot water were presented to 30 persons who were not related to the present invention, and the taste score was compared between the invention and the cooked product by conducting a five-point scale preference survey. It was.

Sensory test results are shown in Table 1, and as shown in Table 1 compared with the cooking product in appearance, aroma, taste and overall preference as compared to the cooking product of Example 1-Example 3 prepared by the above-described manufacturing method Similar or significant (p <0.05) superiority.

TABLE 1

* Inspection method: 5-point scale preference survey

(5: very good 3: normal is 1: no)

** There is no significant difference when the same subscript is indicated in the value of the same row

(p <0.05)

Claims (3)

While heating the finely crushed grains, cooked, and when the pulverized liquid reached 90-100 ° C, the mixed grains were mixed, seasoned with sugar and salt, and then placed in a retort pouch. Filling, sealing is sterilized in a pressurized heating sterilizer (retort) of 115-120 ℃ for 20-40 minutes sterilization method of producing instant grain. According to claim 1, wherein the proportion of the composition in the final product is instant rice, characterized in that 1-7% by weight, 2-6% by weight sugar, 65-89% by weight of sugar such as glutinous rice, sorghum, crude, soybean, red beans, respectively Method of manufacturing five grains of porridge. The method for producing instant grain cereals according to claim 1, wherein the percentage of the grains used after fine cooking is finely milled is 33-67% by weight of the total amount of grains used.