KR100610996B1 - Preparation Method of Assorting Mixtures for Boiled Rice from Boiled-Dried Anchovy, Mushrooms, Sea Vegetables, Vegetables and Kimch - Google Patents

Abstract

The present invention relates to a method of manufacturing bibimbap material for rice using anchovies and mushrooms, seaweeds, vegetables, cabbage kimchi, anchovy as a main raw material, and mushrooms (e.g., shiitake, top, oyster), seaweeds (sashimi, seaweed, 톳) , Laver, green seaweed), vegetables (sesame leaves, leeks, ferns, spinach, peppers, green peppers, carrots) or cabbage kimchi in a suitable size and then mixed, or anchovies of the mushrooms, seaweeds, vegetables, cabbage kimchi It is a manufacturing method of bibim material for rice mixed in complex.

According to the present invention, by preparing and mixing chitosan, acidulant, sugar, yeast extract, taste liquor, sesame seeds, casein phosphopeptide (CPP), salt, etc., so that the raw material itself taste and various nutrients Even without adding a separate food, you can mix and mix the rice with the rice to ingest the unique functional ingredients derived from the taste and various nutrients and ingredients used in the ingredients together with the rice.

Anchovies, mushrooms, seaweeds, vegetables, cabbage kimchi, rice, bibimb materials, manufacturing method

Description

Preparation method of Assorting Mixtures for Boiled Rice from Boiled-Dried Anchovy, Mushrooms, Sea Vegetables, Vegetables and Kimch}

The present invention relates to a method of manufacturing bibimbap material for rice using anchovies and mushrooms, seaweeds, vegetables, cabbage kimchi, anchovy as a main raw material, and mushrooms (e.g., shiitake, top, oyster), seaweeds (sashimi, seaweed, 톳) , Laver, green seaweed), vegetables (sesame leaves, leeks, ferns, spinach, peppers, green peppers, carrots) or cabbage kimchi in a suitable size and then mixed, or anchovies of the mushrooms, seaweeds, vegetables, cabbage kimchi It is a manufacturing method of bibim material for rice mixed in complex.

According to the present invention, by preparing and mixing chitosan, acidulant, sugar, yeast extract, taste liquor, sesame seeds, casein phosphopeptide (CPP), salt, etc., so that the raw material itself taste and various nutrients Even without adding a separate food, you can mix and mix the rice with the rice to ingest the unique functional ingredients derived from the taste and various nutrients and ingredients used in the ingredients together with the rice.

With the development of the overall economic industry, a lot of changes have come to our food culture or food culture, and various kinds of ingredients are introduced in various forms.

For example, there are many types of bibimbap materials for rice, ranging from traditional materials such as kimchi and bean sprouts, to western materials such as curry, high rice, and boreal rice.

By the way, the bibim materials such as curry, high rice, boch rice and the like, which are recently expanding their demand mainly among young people and office workers, are processed into fine powders, and the meat, potatoes, carrots, etc. It is cooked and used as poured paste.

In addition, it is not only convenient in terms of cooking convenience, such as crushing the raw egg into the form of algae and then cooking it again with the addition of rice and processed bibimb materials. The subjects were the emphasis on palatability and overlooked nutritional and health functionalities.

Recently, some products of processed or lyophilized mushrooms or vegetables have been released as local bibimb materials to replace the curry and high rice, but most of them are mixtures of arbitrary materials by simple compounding ratio, and are not easy to cook. It is weak as a material that makes use of its own taste and considers the health and functionality of those who consume it.

Therefore, the present invention has been made in view of the above-described point, and an object of the present invention is to make anchovy as a main raw material, and to cut mushrooms, seaweeds, vegetables or cabbage kimchi into a suitable size, and then mix or mix mushrooms and seaweeds to anchovies. By reviewing the proper blending conditions for the complex mixing of finely sliced vegetables, cabbage kimchi, and seasoning conditions using chitosan, acidulant, sugar, yeast extract, sake, sesame seeds, casein phosphopeptide, salt, etc. The present invention provides a method for manufacturing bibimb materials, which can be ingested with the taste and various nutrients and raw materials derived from the raw materials together with the cooked rice, without mixing directly into the rice without the secondary cooking process.

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

In the present invention, anchovies are used as main ingredients, and mushrooms (ebi, shiitake, top, oyster), seaweed (seaweed, seaweed, seaweed, seaweed, green onion), vegetables (seed leaves, leek, fern, spinach, red pepper, green pepper, carrot) ) Or shredded cabbage kimchi to a suitable size, or mixed, or anchovy mixed mushrooms, seaweeds, vegetables, cabbage kimchi finely mixed.

Specifically, in the known bibeam material manufacturing method,

(1) 20 to 60% by weight of anchovies ① Mushrooms (e.g., shiitake, spinning top, oyster) are cut into small pieces and mixed 25 to 75% by weight, or ② Seaweeds (Tashima, seaweed, seaweed, seaweed, seaweed) After cutting into proper size, mix 25 ~ 75 wt% of each raw material or mixture, or ③ shred vegetables (seed leaf, leek, fern, spinach, red pepper, bell pepper, carrot) into proper size and then 25 ~ 75 wt% Or ④ mushrooms, seaweeds, vegetables, cabbage kimchi finely mixed 25 to 75% by weight of tuna solution, acidulant, yeast extract powder, sake, salt, sugar, sesame seeds 5: 1: 2: 2 Adding 2 to 10% by weight in a ratio of 3: 3: 5 and seasoning, adding 0.01 to 5% by weight of chitosan, green tea extract and casein phosphopeptide in a ratio of 1: 3: 6, and

(2) adjusting the seasoning biblic material mixture to a moisture content of 6 to 70% in a hot air dryer at 40 to 70 DEG C;

Or in addition to the steps (1) and (2) above,

(3) The method for producing a bibimbap material for rice, comprising the steps of coloring the raw anchovy with gardenia pigment, black rice extract or red yeast pigment.

Here, anchovies used in the present invention can be used for all of anchovy (7.7 cm or more), antarctica (7.6 to 4.6 cm), annihilation (4.5 to 3.1 cm), suicide (3.0 to 1.6 cm), and mortar (1.5 cm or less). have.

However, in the case of more than abolishment, it is preferable to remove the tofu and intestines and cut them into proper size. In addition, in order to enhance the visual effect when mixed with the product, the anchovy may be colored with natural pigments such as gardenia pigment, black rice extract, red yeast pigment.

Shiitake, shiitake, top, mushrooms, etc. used in the present invention and seaweeds such as seaweed, seaweed, sesame, seaweed, seaweed, sesame leaf, leek, fern, spinach, red pepper, green pepper, carrot and other vegetables and cabbage kimchi chew (詛) For the sake of iii) and ease of mixing of raw materials, it is desirable to cut them into suitable sizes before mixing with other raw materials.

In order to improve palatability, nutritional balance, and visual effects, mix vegetables such as pepper, bell pepper, and carrots with mushrooms, vegetables such as pepper, bell pepper, and carrots with algae, or cabbage kimchi with vegetables. The subsidiary composition ratio can be varied or the nutrition can be balanced, and there is an advantage to increase the health functionality.

It is also possible to add curry, wasabi, mustard, vinegar, and vinegar flavors to impart a special aroma to the product.

In the present invention, the anchovy and mushrooms, seaweeds, vegetables or cabbage kimchi is finely mixed and mixed, or anchovy mixed mushrooms, seaweeds, vegetables, cabbage kimchi finely mixed tuna solution, acidulant, yeast extract powder, salt, sugar When cooking with sesame seeds, chitosan, green tea extract, casein phosphopeptide, etc., it is desirable to heat them until the bottom of the cooker does not show the juice in the cook while cooking on low heat, which shortens the drying process later. This is because there is an advantage. However, when the juice is cooked during cooking, the burnt liquor becomes doubled in the final product, so palatability deteriorates.

In the present invention, the moisture content control of the finished semi-finished product is made in a hot air dryer, and the temperature is controlled by adjusting a drying time at 40 to 70 ° C. If the temperature is too low, the time required for moisture control is long. If the temperature is too high, only the surface is dried first and the interior is not dried due to surface hardening. Therefore, it is difficult to obtain a product having a uniform moisture content.

Hereinafter, the content of the present invention will be described in more detail with reference to Examples. However, these examples are only presented for understanding the contents of the present invention, the scope of the present invention is not limited to these examples.

Examples 1-4

Select suicide of 3 ~ 1.6cm and cut it into 1 / 2.The shiitake mushrooms and matsutake mushrooms are 0.5cm in width and height, 0.5cm in seaweed, 0.7cm in spinach, carrot, and cabbage kimchi. After cutting, the mixture was cooked under the conditions as shown in Table 1, and the moisture content was adjusted to prepare a desired bibim material for rice.

After mixing the bibimb materials prepared in this way in the rice, 30 women aged between 35 and 55 years old who live in Gwangju, Gyeonggi-do, Korea, were prepared for their appearance, taste, taste and texture. The test was conducted.

In sensory evaluation, 5 points were applied, and the evaluation scale was 5 points: very good, 4 points: generally good, 3 points: normal, 2 points: bad, 1 point: very bad.

Moisture content of the bibeam material was measured by a drying method at 105 ℃. The sensory test results are shown in Table 1 below.

Sensual quality Exterior incense flavor Texture Example 1 ¹⁾ 4.6 4.8 5.0 4.0 Example 2 ²⁾ 4.2 4.3 4.6 3.8 Example 3 ³⁾ 4.2 4.8 4.4 4.6 Example 4 ⁴⁾ 4.0 4.3 4.0 4.5

From here,

1) Anchovy 50%, Sage mushroom 28%, Tuna solution 5%, Acidulant 1%, Flavor 2%, Sugar 3%, Sesame 5%, Salt 3%, Yeast extract powder 2%, Chitosan 0.1%, CPP 0.6%, Green tea extract 0.3% mixed cooking, adjusted to 50% moisture content

2) Anchovy 50%, Shiitake 28%, Tuna 5%, Acidulant 1%, Flavor 2%, Sugar 3%, Sesame 5%, Salt 3%, Yeast extract powder 2%, Chitosan 0.1%, CPP 0.6%, Green tea extract 0.3% mixed after cooking adjusted to 40% moisture content

3) Anchovy 40%, Seaweed 15%, Kelp 10%, Seaweed 8%, Seaweed 5%, Tuna 5%, Acidulant 1%, Flavor 2%, Sugar 3%, Sesame 5%, Salt 3%, Yeast extract powder 2%, chitosan 0.1%, CPP 0.6%, green tea extract 0.3% mixed after cooking adjusted to 70% moisture content

4) Anchovy 30%, seaweed 15%, carrot 13%, spinach 10%, cabbage kimchi 10%, tuna solution 5%, acidulant 1%, taste liquor 2%, sugar 3%, sesame 5%, salt 3%, yeast extract 2% of powder, 0.1% of chitosan, 0.6% of CPP, 0.3% of green tea extract, adjusted to 10% of moisture after cooking

As can be seen from the table, the bibimb material for rice using anchovies, mushrooms, seaweeds, vegetables, cabbage kimchi obtained by the production method of the present invention is generally satisfactory in appearance, aroma, and texture, and particularly excellent in taste. Was evaluated.

As described above, in the present invention, by using anchovies, the king of calcium, and using mushrooms and casein phosphopeptides containing a large amount of vitamin D, which promotes absorption of calcium, the growth period is increased because calcium intake is likely to be insufficient in diet. May help prevent adult diseases such as children's growth, bone disease, osteoporosis, high blood pressure and hyperlipidemia.

In addition, iodine, alginic acid, fucoidan, etc., which are contained in large amounts in algae, can be ingested with physiological functional ingredients and trace components, thereby contributing to the improvement of public health.

In particular, the bibim material produced according to the present invention can be eaten immediately by rubbing the rice without the secondary cooking process has an effect of simplifying the diet, and because it is a staple material for staple rice, the consumption of rice is increased in addition to In addition, it can be used as a raw material for gimbap, which contributes to the development of the food industry as well as to promote consumption of aquaculture products such as seaweed.

As described above, according to the present invention, in the method of manufacturing bibimbap material for rice using anchovies and mushrooms, seaweeds, vegetables, cabbage kimchi, the anchovy as a main raw material and mushrooms, seaweeds, vegetables or cabbage kimchi to a suitable size By cutting and then mixing, or anchovy mixed with finely chopped mushrooms, seaweeds, vegetables, cabbage kimchi, chitosan, acidulant, sugar, yeast extract, taste, sesame, casein phosphopeptide, salt, etc. Due to the mixing and seasoning, the raw material itself has various flavors and nutrients, and it is derived from the taste and various nutrients and raw materials used together with rice just by mixing and mixing with rice without adding any food. It is possible to consume a specific functional ingredient, it is possible to use and application in the related field.

Claims (5)

Anchovy 20 to 60% by weight and mushrooms (e.g., shiitake, top, oyster) are finely chopped and mixed by 25 to 75% by weight. Tuna solution, acidulant, yeast extract powder, sake, salt, sugar and sesame seeds 5: 1: 2 Add 2 to 10% by weight in the ratio of 2: 2: 3: 3: 5, and add 0.01 to 5% by weight of chitosan, green tea extract, and casein phosphopeptide (CPP) in a ratio of 1: 3: 6 to increase the water content. Method for producing a bibimb material for rice, characterized in that adjusted to 6 to 70%. Anchovy 20 to 60% by weight and seaweeds (seaweed, seaweed, shellfish, seaweed, seaweed) are finely chopped and mixed by 25 to 75% by weight. Tuna solution, acidulant, yeast extract powder, sake, salt, sugar and sesame seeds 5: 1 Add 2 to 10% by weight in the ratio of 2: 2: 3: 3: 5, seasoning, and add 0.01 to 5% by weight of chitosan, green tea extract and casein phosphopeptide at a ratio of 1: 3: 6 Method for producing a bibimb material for rice, characterized in that adjusted to ~ 70%. Anchovy 20 to 60% by weight and vegetables (seed leaves, leeks, ferns, spinach, peppers, bell peppers, carrots) are finely chopped, and then mixed by 25 to 75% by weight. Tuna liquid, acidulant, yeast extract powder, sake, salt, sugar and sesame seeds Seasoning was added by adding 2 to 10% by weight in a ratio of 5: 1: 2: 2: 3: 3: 5, and 0.01 to 5% by weight of chitosan, green tea extract and casein phosphopeptide were added by a ratio of 1: 3: 6. Bibimbap material manufacturing method characterized in that the moisture content is adjusted to 6 to 70%. 20 to 60% by weight of anchovy, mushrooms (e.g., shiitake, top, oyster), algae (kelp, seaweed, seaweed, seaweed, green onion), vegetables (seed leaves, leek, fern, spinach, red pepper, bell pepper, carrot) and cabbage kimchi 25 to 75% by weight of the finely mixed, tuna solution, acidulant, yeast extract powder, taste liquor, salt, sugar and sesame seeds in a ratio of 5: 1: 2: 2: 3: 3: 5 Addition seasoning, chitosan, green tea extract and casein phosphopeptide in a ratio of 1: 3: 6 by adding 0.01 to 5% by weight of water, characterized in that the moisture content of 6 to 70% of the method for producing a bibim material for rice . The method according to claim 1, 2, 3 or 4, A method of producing a bibim material for rice, characterized in that the raw anchovy is colored with gardenia pigment, black rice extract or red yeast pigment.