KR100349189B1 - Method for manufacturing a pocket gruel - Google Patents

Abstract

In the present invention, in the production of portable porridge rice and basic additives such as carrots, black sesame, green tea powder, egg yolk, kelp, etc., the nutritional value and flavor damage industry powdered and vacuum packed and supplied to the consumer to the consumer Pour enough hot water to eat with warm porridge to solve the uncomfortable problem that had to be put on the fire to pour water in the prior art, the gist of the invention is finely chopped 10g shiitake mushrooms at 80 ℃ in sesame oil 1st manufacturing process to finely chop 10g of carrot and remove moisture by preventing nutrient destruction in 5 minutes at 150 ℃, pulverize 10g of black sesame seeds, pulverize boiled egg yolk 10g, and powder 5g of green tea, 100 g of rice was immersed for 30 minutes to make the water content 20%, and the soaked rice was decomposed for 5 minutes at 0.2 g of alpha amylase and a temperature of 50 ± ° C. and obtained in the first manufacturing process. The second manufacturing process of mixing with additives and stabilizing it at about 200 ° C. to powder it, and cutting the boiled kelp into 3 cm long, 3 mm wide and 1 mm wide, and cooking at 70 ° C. in soy sauce and sesame oil. And a fourth manufacturing process in which 100 g of rice is fermented at 0.2 g of alpha amylase and a temperature of 50 ± ° C. for 5 minutes, and only the rice grains are fixed in an oven at 200 ° C. for 5 minutes, and 100 g of powder obtained in the second step is obtained from the third step. A portable bamboo manufacturing method according to a fifth manufacturing process in which 20 kelp seaweeds are added and 20% weight ratio of rice grains obtained in the fourth process is vacuum packed.

Description

Method for manufacturing a pocket gruel

There was a big inconvenience that the commercially available portable dead must be put on the fire and put on the water, and the packaged in the porridge state has lost the nutritional value and the original taste of the bamboo raw materials due to the sterilization of high temperature at the time of manufacture. there was.

The present invention not only can pour hot water at 60 ° C. without heating, but also obtains porridge without losing the nutritional value and taste of bamboo raw materials. For this purpose, rice and basic additives of shiitake mushrooms, carrots, black sesame seeds , Green tea powder, egg yolk, kelp, such as carbohydrates, vitamin C, stir fry of the present invention tuyu without damage to minerals, temperature, stewed. It is to be able to manufacture the portable porridge of the present invention by the purification process.

Example

First manufacturing process,

10 g of shiitake mushrooms are finely chopped and cooked in sesame oil at 80 ° C, finely chopped 10 g of carrots to remove nutrients from the oven at 150 ° C. to remove moisture, and 10 g of black sesame seeds are well ground and powdered, boiled and cooked yolk 10 g Finely chop, and powder 5 g of green tea.

Second manufacturing process

100 g of rice was immersed for 30 minutes to make water content 20%, and the soaked rice was decomposed for 5 minutes at 0.2 g of alpha amylase and a temperature of 50 ± ° C., and then mixed with the additives obtained in the first manufacturing process and purified at 200 ° C. It is powdered.

Third manufacturing process

Boiled kelp is cut into 3cm long, 3mm wide and 1mm wide, and boiled in soy sauce and sesame oil at 70 ℃.

4th manufacturing process

100 g of rice is fermented for 5 minutes at 0.2 g of alpha amylase and a temperature of 50 ± ° C., and only the rice grains are purified for 5 minutes in a 200 ° C. oven.

5th manufacturing process

In 100 g of powder obtained in the second step, 20 fine kelps obtained in the third step are put, and the rice grains obtained in the fourth manufacturing step are put in a vacuum at 20% by weight.

In the portable dead place of the present invention, it is possible to eat warm porridge by pouring only hot water at about 60 ° C., and to eat delicious porridge that does not damage the nutritional value and taste of the raw materials. And the basic additions of shiitake mushrooms, carrots, black sesame seeds, and green tea powder were preserved intact without loss of nutritional value. Therefore, calories are supplemented by adding protein, carbohydrates, vitamin C, minerals, and sesame oil. It will supply a good portable die to the consumer, and will be provided to many consumers, such as those who want to diet, including patients, elderly, children, examinees, etc. will be a great benefit to health.

Claims (1)

10 g of shiitake mushrooms are finely chopped and cooked at 80 ° C in sesame oil, and 10g of carrots are finely chopped to prevent nutrient destruction in five minutes at 150 ° C. To remove moisture, fry 10g of black sesame seeds and pulverize boiled yolk 10g. In the first manufacturing process of powdering 5g of green tea, and immersing 100g of rice for 30 minutes to make water content 20%, the soaked rice was decomposed to alpha amylase 0.2g, temperature 50 ± ℃ for 5 minutes, and then in the first manufacturing process. The second manufacturing process of mixing with the obtained additives to make a powder at about 200 ℃ to powder it, and cut the boiled kelp into 3 cm long, 3 mm wide, 1 mm wide and cooked in soy sauce and sesame oil at 70 ℃ 3 Process, a fourth manufacturing process in which 100 g of rice is fermented at 0.2 g of alpha amylase and a temperature of 50 ± ° C. for 5 minutes, and only the rice grains are fixed in an oven at 200 ° C. for 5 minutes, and 100 g of powder obtained in the second process is obtained in the third step. Fine kelp The portable bamboo manufacturing method according to the fifth manufacturing process which puts 20 pieces and vacuum-packs the rice grains obtained in the fourth process at a 20% weight ratio.