KR100700630B1 - Method for manufacturing instant gruel - Google Patents
Method for manufacturing instant gruel Download PDFInfo
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- KR100700630B1 KR100700630B1 KR1020050068948A KR20050068948A KR100700630B1 KR 100700630 B1 KR100700630 B1 KR 100700630B1 KR 1020050068948 A KR1020050068948 A KR 1020050068948A KR 20050068948 A KR20050068948 A KR 20050068948A KR 100700630 B1 KR100700630 B1 KR 100700630B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
Abstract
본 발명은 즉석 죽 제조방법에 관한 것으로, 원료를 선별/세척하고 불가식(不可食) 부분을 제거한 후 원료에 따라 10~20시간 불리거나 5~15mm 크기로 절단하는 원료전처리단계와; 상기 전처리 완료된 원료에서 곡류나 육류 또는 해물류의 주원료를 조성하여 가열탱크에 투입하고 끓여 죽의 점도상태로 만드는 원료자숙단계와; 상기 자숙 처리된 죽에 후레이크 상태의 채소류, 과일류, 해조류, 버섯류, 견과류의 추가원료 및 조미료를 더 첨가하여 혼합시키는 원료추가혼합단계와; 상기 혼합단계의 추가원료에서 채소류나 과일류의 갈변방지 및 영양소 파괴를 줄이기 위하여 20℃ ~ 30℃의 범위 내로 냉각시키는 냉각처리단계와; 상기 냉각 처리된 죽을 건조팬을 통해 성형시키는 성형단계와; 상기 성형 처리된 죽을 -30℃ ~ -40℃의 급속동결실에서 20 ~ 30시간 동결 처리하는 동결단계와; 상기 동결된 죽을 진공동결건조기에서 진공도 0.1 ~ 1.0 Torr 및 45℃ ~ 55℃의 온도조건에서 20 ~ 30시간 건조시켜 즉석 죽을 완성하는 진공동결건조단계를 포함하는 것을 기술적 구성상의 특징으로 한다.The present invention relates to a method for producing instant porridge, comprising: raw material pre-treatment step of sorting / washing the raw material and removing the non-ideal portion and then cutting it into 10-20 hours or 5-15 mm size according to the raw material; A raw material ripening step of preparing a main raw material of cereals, meat or seafood from the pre-processed raw material, putting it in a heating tank, and boiling it to a state of viscosity of porridge; A raw material addition mixing step of adding and mixing additional raw materials and seasonings of vegetables, fruits, seaweeds, mushrooms and nuts in a flake state to the cooked porridge; A cooling treatment step of cooling to a range of 20 ° C. to 30 ° C. in order to prevent browning and nutrient destruction of vegetables or fruits in the additional raw material of the mixing step; A molding step of molding the cooled die by a drying fan; A freezing step of freezing the molded treated dies at -30 ° C to -40 ° C for 20 to 30 hours; The frozen porridge comprises a vacuum freeze drying step of completing the instant porridge by drying for 20 to 30 hours at a vacuum degree of 0.1 to 1.0 Torr and a temperature of 45 ℃ to 55 ℃ in a vacuum freeze dryer.
본 발명에 의하면, 진공동결건조에 의해 즉석 죽의 복원성이 아주 뛰어나게 됨은 물론 빠른 원상복원으로 즉석제품으로의 효용가치가 높으며, 열을 가하거나 끓여 먹어야하는 번거로움이 없고, 원료의 색상이나 맛, 향 및 영양 등을 그대로 보존할 수 있게 할 뿐만 아니라 장기보관을 가능하게 하는 유용함을 제공한다.According to the present invention, the instant freezing is very excellent in the recovery of instant porridge by vacuum freeze-drying, as well as high utility value to instant product as a quick original restoration, without the hassle of applying heat or boiling, and the color and taste of raw materials, Not only can the fragrance and nutrition be preserved, but also it is useful for long term storage.
Description
도 1은 본 발명에 따른 즉석 죽의 제조방법을 나타낸 블록 공정도.1 is a block process diagram showing a method for producing instant porridge according to the present invention.
본 발명은 분말형태가 아닌 블록(block) 형태 또는 후레이크(flake) 상태의 즉석 죽을 제조하기 위한 방법에 관한 것으로, 더욱 상세하게는 진공동결건조방식으로 제조함으로써 죽의 복원성을 높이며 색상이나 맛, 향 및 영양 등이 그대로 살아있도록 할 뿐만 아니라 장기보관을 가능하게 하는 즉석 죽 제조방법에 관한 것이다.The present invention relates to a method for producing instant porridge in a block form or flake state, not in powder form, and more particularly, by increasing the recoverability of porridge by producing in a vacuum freeze-drying method, color, taste, flavor And it relates to an instant porridge production method that allows not only nutrition and the like, but also long-term storage.
일반적으로 죽(粥)이라 함은 곡물을 주재료로 물을 많이 붓고 오래 끓임으로써 만들어지는 음식으로서, 다양한 형태의 죽요리가 존재하며, 유아식·환자식·별식·보양음식·구황식(救荒食) 등 다양한 용도로 애용되고 있다.In general, porridge (음식) is a food made by pouring a large amount of water as a main ingredient and boiling it for a long time, and there are various types of porridge dishes, and infant food, patient food, snack food, nutrition food, and yellow food (救 荒 食) It is widely used for such purposes.
특히, 현대에는 가정이나 직장에서 간편한 식사나 다이어트용으로도 많이 이용되고 있는데, 간편성을 특징으로 하는 즉석제품이 산업사회의 급속한 발달과 더 불어 유통의 주종을 이루어나가고 있다.In particular, in modern times, it is also widely used for easy meals and diets at home or at work. Instant products characterized by simplicity are becoming mainstream in distribution along with the rapid development of industrial society.
이러한 즉석제품용 죽은 통상적으로 레토르트(retort)제품 또는 분말형태의 겔(gel)상태 제품으로 가공되는데, 이들 형태의 제품들을 먹기 위해서는 열을 가하거나 그릇에 넣어 끓여야 하는 번거로움이 있었다.These dead products for instant products are usually processed into retort products or powdered gel products, which have to be heated or boiled in order to eat these types of products.
또한, 기존에는 즉석 죽 제조공정 중에 죽의 색상, 맛, 향 및 영양 등에 변화가 이루어지거나 변화가 발생될 수 있는 문제점이 있었으며 이에 의해 보관성이 저하됨은 물론 장기보관이 어려운 문제점이 있었다.In addition, conventionally, there was a problem that changes or changes in color, taste, aroma, and nutrition of the porridge during the instant porridge manufacturing process may occur, thereby deteriorating storage and of course long-term storage.
본 발명은 상기와 같은 문제점을 해결하기 위하여 안출된 것으로서, 그 목적으로 하는 바는 진공동결건조방식으로 죽을 제조함에 의해 죽의 복원성을 높이며 색상이나 맛, 향 및 영양 등이 그대로 살아있도록 할 뿐만 아니라 제품의 장기보관을 가능하게 하는 즉석 죽 제조방법을 제공하는데 있다.The present invention has been made to solve the above problems, the purpose is to increase the recovery of porridge by making the porridge by vacuum freeze drying method and to keep the color, taste, aroma and nutrition as it is The present invention provides a method for preparing instant porridge that enables long-term storage of a product.
또한, 본 발명은 수분함량을 5% 이하로 처리한 건조제품으로 제조하고, 뜨거운 물을 부어 죽의 원상태 복원이 이루어지도록 하되 빠른 원상복원을 이루도록 함으로써 즉석제품으로의 효용가치를 높일 수 있도록 한 즉석 죽을 제조하는데 있다.In addition, the present invention is made of a dry product treated with a moisture content of 5% or less, and by pouring hot water to restore the original state of porridge, but to achieve a quick original restoration to improve the utility value as an instant product To make porridge.
나아가, 본 발명은 마시는 죽의 형태가 아닌 씹어서 먹을 수 있도록 하는 후레이크와 겔 병합형의 즉석 죽을 제조하는데 있다.Furthermore, the present invention is directed to the preparation of instant porridge of a flake and gel combination type that can be chewed and not eaten in the form of drinking porridge.
상기와 같은 목적을 달성하기 위한 본 발명은 원료를 선별하고 세척함과 동시에 불가식(不可食) 부분을 제거한 다음 원료에 따라 10~20시간 불리거나 5~15mm 크기로 절단 처리하는 원료전처리단계와; 상기 전처리 완료된 원료에서 곡류나 육류 또는 해물류의 주원료를 조성하여 가열탱크에 투입하고 끓여 죽의 점도상태로 졸(sol)화시키는 원료자숙단계와; 상기 자숙 처리되는 졸(sol)성 죽에 후레이크(flake) 상태의 채소류, 과일류, 해조류, 버섯류, 견과류의 추가원료 및 조미료를 더 첨가하여 혼합시키는 원료추가혼합단계와; 상기 혼합단계의 추가원료에서 채소류나 과일류의 갈변방지 및 영양소 파괴를 줄이기 위하여 20℃ ~ 30℃의 범위 내로 냉각시키는 냉각처리단계와; 상기 냉각 처리에 의해 겔(gel)성과 후레이크성으로 혼합된 죽을 건조팬을 통해 성형시키는 성형단계와; 상기 성형 처리된 혼합상태 죽을 -30℃ ~ -40℃의 급속동결실에서 20 ~ 30시간 동결 처리하는 동결단계와; 상기 동결 처리된 동결 죽을 진공동결건조기에서 진공도 0.1 ~ 1.0 Torr 및 45℃ ~ 55℃의 온도조건에서 20 ~ 30시간 건조 처리하여 즉석 죽을 완성하는 진공동결건조단계를 포함하는 구성을 그 기술적 구성상의 기본 특징으로 한다.The present invention for achieving the above object is the raw material pre-treatment step of selecting and washing the raw material and at the same time removing the non-Isable part (non- able to eat) and then the cutting process to 10-20 hours or 5 ~ 15mm size depending on the raw material and ; A raw material ripening step of preparing a main raw material of cereals, meat or seafood from the pretreated raw materials, putting them in a heating tank, and boiling them to sol to a viscosity of porridge; A raw material addition mixing step of adding and mixing additional raw materials and seasonings of vegetables, fruits, seaweeds, mushrooms, and nuts in a flake state to the sol-like porridge processed in the home; A cooling treatment step of cooling to a range of 20 ° C. to 30 ° C. in order to prevent browning and nutrient destruction of vegetables or fruits in the additional raw material of the mixing step; A molding step of molding the gel mixed with the gel and flakes by the cooling process through a drying fan; A freezing step of freezing the mixed-processed dies for 20 to 30 hours in a rapid freezing chamber at -30 ° C to -40 ° C; The freeze-dried freeze die vacuum freeze dryer in a vacuum freeze-drying process comprising a vacuum freeze drying step to complete the instant porridge by drying for 20 to 30 hours at a temperature of 0.1 ~ 1.0 Torr and 45 ℃ ~ 55 ℃ temperature basic configuration It features.
이하, 본 발명의 바람직한 실시예를 상세히 설명하기로 한다.Hereinafter, preferred embodiments of the present invention will be described in detail.
도 1은 본 발명에 따른 즉석 죽의 제조방법을 나타낸 블록 공정도이다.1 is a block process diagram showing a method for producing instant porridge according to the present invention.
도 1에 나타낸 바와 같이, 본 발명에 따른 즉석 죽의 제조방법은 각종 원료를 선별하고 세척함과 동시에 불가식(不可食) 부분을 제거한 다음 원료에 따라 불리거나 절단 처리하는 원료전처리단계(S1)와; 상기 전처리 완료된 원료에서 주원료를 가열솥 및 가열탱크에 투입하고 끓여 일정점도를 갖는 죽 상태로 졸(sol)화시키는 원료자숙(煮熟)단계(S2)와; 상기 자숙 처리되는 졸(sol)성 죽에 후레이크(flake) 상태의 채소류, 과일류, 해조류, 버섯류, 견과류 등의 추가원료 및 조미료를 더 첨가하여 혼합시키는 원료추가혼합단계(S3)와; 상기 혼합단계의 추가원료에서 채소류나 과일류의 갈변방지 및 영양소 파괴를 줄이기 위하여 냉각시킴과 더불어 죽의 상태를 겔(gel)화시키는 냉각처리단계(S4)와; 상기 냉각 처리에 의해 겔성과 후레이크성으로 혼합된 죽을 계량한 후 건조팬을 통해 성형시키는 성형단계(S5)와; 상기 성형 처리된 혼합상태 죽을 급속동결실에서 동결시키는 동결단계(S6)와; 상기 동결 처리된 동결 죽을 진공동결건조기에서 건조시켜 즉석 죽을 완성시키는 진공동결건조단계(S7)를 포함하는 구성으로 이루어진다.As shown in Figure 1, the method for producing instant porridge according to the present invention is the raw material pre-treatment step (S1) of sorting and washing various raw materials and at the same time removing the irreversible portion and then being called or cut according to the raw materials. Wow; A raw material ripening step (S2) in which the main raw material is put into a heating cooker and a heating tank from the pretreated raw material and boiled to sol to a porridge having a certain viscosity; A raw material addition mixing step (S3) for further adding and mixing additional ingredients and seasonings such as vegetables, fruits, seaweeds, mushrooms, nuts, etc. in a flake state to the sol-like porridge processed; A cooling step (S4) of cooling and gelling the state of porridge while cooling to reduce browning and nutrient destruction of vegetables or fruits in the additional raw material of the mixing step; A molding step (S5) of weighing the porridge mixed with gel and flake characteristics by the cooling treatment and then molding through a drying fan; A freezing step (S6) of freezing the molded processed mixed state porridge in a rapid freezing chamber; The freeze treated frozen porridge is dried in a vacuum freeze dryer, and comprises a vacuum freeze drying step (S7) to complete the instant porridge.
이러한 공정단계의 구성을 더욱 구체적으로 설명하면 다음과 같다.Referring to the configuration of this process step in more detail as follows.
(제1공정 - 원료전처리단계)(Step 1-Raw Material Pretreatment Step)
신선한 원료를 구입한 후, 원료 중 곡류는 선별/세척하고 불가식 부분을 제거한 후 10 ~ 20시간 불림 처리한다.After purchasing fresh raw materials, the grains in the raw materials are sorted / washed and removed for 10-20 hours after removing the non-Identified portion.
원료 중에서 육류, 해물류, 건어물, 채소류, 해조류, 과일류, 버섯류 및 견과류는 선별/세척하고 불가식 부분을 제거한 후 5 ~ 15mm의 크기로 절단한다.Among the raw materials, meat, seafood, dried fish, vegetables, seaweeds, fruits, mushrooms, and nuts are sorted / washed and cut to 5 ~ 15mm after removing the irreversible part.
(제2공정 - 원료자숙단계)(Step 2-Raw Material Raw Material)
죽의 주원료가 되는 곡류, 육류, 해물류(건어물 포함) 등을 조성하여 가열솥 또는 가열탱크에 투입한 다음 물을 붓고 가열하되 죽의 점도가 형성될 때까지 가열 처리한다. 이때, 물이 끓기 시작한 후 1 ~ 3시간 동안 가열 처리함에 의해 졸성의 죽 상태를 만든다.Grains, meat, and seafood (including dried fish), which are the main ingredients of porridge, are prepared and put in a heating cooker or a heating tank, followed by pouring water and heating, until the viscosity of the porridge is formed. At this time, after the water starts to boil for 1 to 3 hours by heating to make a sleepy porridge state.
여기서, 상기 원료는 곡류의 경우 쌀/찹쌀/흑미 중에서 선택된 어느 하나 또는 조합의 구성으로 100 ~ 200중량부를 투입하고, 육류 또는 해물류로 33 ~ 135중량부를 투입한다. 이때, 육류는 소고기 또는 닭고기로 구성함이 바람직하며, 해물류는 새우/북어/전복/굴/바지락/홍합 중에서 선택된 어느 하나 또는 조합으로 구성함이 바람직하다.Here, the raw material is 100 to 200 parts by weight in the composition of any one or combination selected from rice / glutinous rice / black rice in the case of grains, 33 to 135 parts by weight of meat or seafood. At this time, the meat is preferably composed of beef or chicken, seafood is preferably composed of any one or combination selected from shrimp / north fish / abalone / oyster / pants rock / mussels.
한편, 곡류만으로 즉석 죽을 제조할 수도 있는데, 이때에는 쌀/찹쌀/흑미 중에서 선택된 어느 하나 또는 조합의 구성으로 100 ~ 200중량부를 투입하도록 하고 팥/녹두/옥수수 중에서 선택된 어느 하나 또는 조합의 구성으로 133 ~ 235중량부를 투입하도록 한다.On the other hand, it is also possible to manufacture instant porridge with only grains, in which case 100 to 200 parts by weight of any one or combination of selected from rice / glutinous rice / black rice is added to the composition of any one or combination selected from red beans / mung beans / corn. Add 235 parts by weight.
(제3공정 - 원료추가혼합단계)(3rd process-additional raw material mixing step)
상기 자숙 처리되는 졸성 죽에 후레이크(flake) 상태로 절단된 채소류, 과일류, 해조류, 버섯류, 견과류 등의 추가원료를 더 첨가하여 충분하게 혼합시킨다. 이때, 조미료를 함께 약간 분량 첨가한다.Addition of additional raw materials, such as vegetables, fruits, algae, mushrooms, nuts, etc., cut in the flake state to the boiled porridge to be cooked by the addition is further mixed enough. At this time, a little amount of seasoning is added together.
여기서, 상기 추가원료는 해조류/채소류/견과류/버섯류/과일류 중에서 선택된 어느 하나 또는 조합의 구성으로 33 ~ 135중량부를 첨가하도록 하고, 조미료는 소금이 좋으며 3.3 ~ 10중량부를 첨가하도록 한다. 이때, 해조류는 미역/다시마 등이고, 채소류는 파/당근/양파/양배추/브로콜리/시금치/호박/감자/고구마/연근 등이고, 견과류는 밤/은행/대추/잣 등이고, 버섯류는 양송이/새송이/느타리버섯이며, 과일류는 토마토/사과/딸기/배 등을 나열할 수 있다.Here, the additional raw material is added to the composition of any one or a combination selected from seaweed / vegetables / nuts / mushrooms / fruits, seasoning is good salt is added to 3.3 to 10 parts by weight. At this time, seaweed is seaweed, sea bream, etc., vegetables are green onion, carrot, onion, cabbage, broccoli, spinach, pumpkin, potato, sweet potato, lotus root, etc., nuts are chestnut, ginkgo, jujube, pine nuts, etc. Mushrooms, fruits can be listed tomatoes / apples / strawberries / pears.
한편, 곡류 100 ~ 200중량부와 추가원료(해조류/채소류/견과류/버섯류/과일류 중에서 선택된 어느 하나 또는 조합) 100 ~ 200중량부 및 조미료 3.3 ~ 10중량부의 구성으로 죽을 제조할 수도 있다.On the other hand, 100 to 200 parts by weight of grains and additional raw materials (any one or a combination selected from seaweed / vegetables / nuts / mushrooms / fruits) 100 to 200 parts by weight and seasoning 3.3 to 10 parts by weight of the composition may be prepared.
(제4공정 - 냉각처리단계)(Step 4-Cooling Treatment Step)
상기 원료추가혼합단계의 추가원료 중에 채소류나 과일류의 갈변을 방지되게 하거나 영양소 파괴를 줄이기 위하여 20℃ ~ 30℃의 범위 내로 졸성 죽을 냉각 처리한다. 이러한 냉각 처리에 의해 졸성 죽은 겔(gel)화되고 겔성과 후레이크성을 겸비한 혼합상태의 죽이 된다.In order to prevent the browning of vegetables or fruits in the additional raw materials of the additional raw material mixing step or to reduce nutrient destruction, the solstic porridge is cooled in a range of 20 ° C. to 30 ° C. By this cooling treatment, a grievous dead gel is formed and the mixed pores having both gel and flake properties are formed.
(제5공정 - 성형단계)(Step 5-forming step)
상기 제4공정에 의해 만들어진 혼합상태의 죽을 계량한 후, 건조팬을 통해 성형하여 일정크기로 블록화시킨다. 이때, 계량하는 것은 불필요한 소모를 줄이기 위함이다.After weighing the porridge in the mixed state made by the fourth process, it is molded through a drying pan and blocked to a certain size. At this time, the metering is to reduce unnecessary consumption.
(제6공정 - 동결단계)(Step 6-Freezing)
상기 제5공정을 거친 블록화된 겔성 죽을 -30℃ ~ -40℃의 급속동결실에서 20 ~ 30시간 동결 처리한다.Blocked gel dies subjected to the fifth process are freeze treated for 20 to 30 hours in a rapid freezing chamber at -30 ° C to -40 ° C.
(제7공정 - 진공동결건조단계)(Step 7-Vacuum Freeze Drying Step)
상기 제6공정의 동결단계를 거친 블록화된 죽을 진공동결건조기에서 진공도 0.1 ~ 1.0 Torr 및 45℃ ~ 55℃의 온도조건에서 20 ~ 30시간 건조 처리하여 씹어 먹을 수 있는 즉석 죽을 완성시킨다.In the vacuum freeze dryer of the block 6, the freeze step of the sixth step is dried in a vacuum freezing process for 20 to 30 hours at a vacuum degree of 0.1 to 1.0 Torr and a temperature of 45 ℃ to 55 ℃ to complete the instant chewable porridge.
이러한 본 발명의 즉석 죽 제조에 따른 실시예를 통해 본 발명의 작용을 설 명하면 다음과 같다.When explaining the operation of the present invention through the embodiment according to the instant porridge production of the present invention as follows.
(실시예 1)(Example 1)
곡류 150중량부와 육류 100중량부, 추가원료 76중량부, 조미료 7중량부로 조성하여 배합되게 하였다. 이때, 곡류는 쌀/찹쌀/흑미 중에서 선택된 어느 하나 또는 조합의 구성이고, 육류는 소고기이고, 추가원료는 해조류/채소류/견과류/버섯류/과일류 중에서 선택된 어느 하나 또는 조합의 구성이며, 조미료는 소금이다.150 parts by weight of grains, 100 parts by weight of meat, 76 parts by weight of additional ingredients, and 7 parts by weight of seasonings were formulated and blended. At this time, the grain is a composition of any one or combination selected from rice / glutinous rice / black rice, the meat is beef, the additional raw material is a composition of any one or combination selected from seaweed / vegetables / nuts / mushrooms / fruits, seasoning is salt to be.
(실시예 2)(Example 2)
곡류 180중량부와 해물류 87중량부, 추가원료 60중량부, 조미료 6중량부로 조성하여 배합되게 하였다. 이때, 곡류는 쌀/찹쌀/흑미 중에서 선택된 어느 하나 또는 조합의 구성이고, 해물류는 새우/북어/전복/굴/바지락/홍합 중에서 선택된 어느 하나 또는 조합의 구성이고, 추가원료는 해조류/채소류/견과류/버섯류/과일류 중에서 선택된 어느 하나 또는 조합의 구성이며, 조미료는 소금이다.180 parts by weight of cereals, 87 parts by weight of seafood, 60 parts by weight of additional ingredients, and 6 parts by weight of seasonings were formulated and blended. At this time, the grain is a composition of any one or a combination selected from rice / glutinous rice / black rice, seafood is a composition of any one or a combination selected from shrimp / North Korean / abalone / oyster / bark rock / mussels, the additional raw material is seaweed / vegetables / nuts / Mushrooms / fruits of any one or combination of the selected composition, seasoning is salt.
(실시예 3)(Example 3)
쌀/찹쌀/흑미 중에서 선택된 어느 하나 또는 조합의 구성인 곡류 180중량부, 팥/녹두/옥수수 중에서 선택된 어느 하나 또는 조합의 구성인 곡류 145중량부, 조미료 8중량부로 조성하여 배합되게 하였다.180 parts by weight of grains composed of any one or combination selected from rice / glutinous rice / black rice, 145 parts by weight of grains composed of any one or combination selected from red beans, mung beans, and corn, and 8 parts by weight of seasonings were formulated.
(실시예 4)(Example 4)
곡류 170중량부, 추가원료 155중량부, 조미료 8중량부로 조성하여 배합되게 하였다. 이때, 곡류는 쌀/찹쌀/흑미 중에서 선택된 어느 하나 또는 조합의 구성이고, 추가원료는 해조류/채소류/견과류/버섯류/과일류 중에서 선택된 어느 하나 또는 조합의 구성이며, 조미료는 소금이다.170 parts by weight of grains, 155 parts by weight of additional ingredients, and 8 parts by weight of seasonings were formulated and blended. At this time, the grain is a composition of any one or a combination selected from rice / glutinous rice / black rice, the additional raw material is a composition of any one or a combination selected from seaweed / vegetables / nuts / mushrooms / fruits, seasoning is salt.
이렇게 제조된 본 발명에 따른 진공동결건조방식의 즉석 죽은 수분함량이 5% 이하인 건조제품이 되며, 건조수율 10 ~ 15% 범주로 시간경과에 따른 복원력이 모두 5분 이내로 형성되는 특징을 나타내게 된다.Thus, the instant freeze dead moisture content of the vacuum freeze drying method according to the present invention is a dry product of less than 5%, and the drying yield in the range of 10 to 15% exhibits a characteristic that all the restoring force is formed within 5 minutes.
다음의 표 1은 본 발명의 즉석 죽 제조품에 대하여 건조수율에 따른 복원 실험을 한 결과를 나타낸 것이다.The following Table 1 shows the results of the restoration experiment according to the dry yield for the instant porridge article of the present invention.
표 1. 건조수율에 따른 복원 실험 결과Table 1. Results of Restoration Experiments According to Drying Yield
상기 표 1에서 보여주는 바와 같이, 본 발명에 따른 즉석 죽 제조방법에 의해 제조되는 진공동결건조방식의 즉석 죽은 건조수율이 10%일 때 95℃ 정도의 물을 붓고 1분이 경과되면 죽의 원상태로 복원됨을 나타내고 있고, 건조수율이 12%일 때 2분이 경과되면 죽의 원상태로 복원됨을 나타내고 있으며, 건조수율이 15%일 때에는 4분이 경과되면 죽의 원상태로 복원됨을 나타내고 있다.As shown in Table 1, when the instant dead dry yield of the vacuum freeze drying method prepared by the instant porridge manufacturing method according to the present invention is 10% poured water of about 95 ℃ and restores to the original state of the porridge after 1 minute When 2 minutes elapse when the dry yield is 12%, it indicates that it is restored to its original state. When the dry yield is 15%, it indicates that it is restored to its original state after 4 minutes.
이에 따라, 본 발명의 즉석 죽 제조방법에 의해 제조되는 즉석 죽은 동결건조식 제조에 의해 죽의 복원성이 수분 내로 빠르게 형성되고 있으므로 즉석제품으로의 효용가치가 있음을 알 수 있으며, 색상이나 맛/향/영양 등에는 전혀 변화가 일어나지 않게 됨은 물론 보관성이 뛰어나 장기보관이 용이해지는 유용함을 발휘하 게 된다.Accordingly, it can be seen that there is a useful value as an instant product because the stability of the porridge is rapidly formed into moisture by the instant dead lyophilized food prepared by the instant porridge manufacturing method of the present invention. No change will occur in the nutrition, etc., as well as excellent storage properties, which makes the long-term storage easier.
이상에서 살펴본 바와 같이 본 발명에 따른 즉석 죽 제조방법에 의하면, 진공동결건조방식으로 죽을 제조함에 의해 즉석 죽의 복원성이 아주 뛰어나게 됨은 물론 빠른 원상복원으로 즉석제품으로의 효용가치를 높일 수 있는 유용함을 발휘한다.As described above, according to the instant porridge manufacturing method according to the present invention, by making the porridge by the vacuum freeze drying method, the instant porridge is very excellent in the resilience of the instant porridge and of course, it is useful to increase the utility value of the instant product as a quick restoration. Exert.
본 발명에 의한 즉석 죽은 수분함량 5% 이하의 건조제품으로 건조수율 10 ~ 15%를 형성하게 되며 열을 가하거나 끓여 먹어야하는 번거로움을 없앨 수 있는 유용함이 있다.Instant dry moisture content of 5% or less according to the present invention is to form a dry yield of 10 to 15%, there is useful to eliminate the hassle of applying heat or boil.
본 발명은 원료의 색상이나 맛, 향 및 영양 등을 그대로 보존할 수 있게 할 뿐만 아니라 보관성의 향상으로 장기보관을 가능하게 하며, 마시는 죽의 형태가 아닌 씹어서 먹을 수 있도록 하는 후레이크와 겔 병합형의 즉석 죽을 제공한다.The present invention not only preserves the color, taste, aroma, and nutrition of raw materials, but also improves shelf life, and enables long-term storage. Provides instant porridge.
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| KR20150080270A (en) | 2013-12-31 | 2015-07-09 | 순천대학교 산학협력단 | Seafood soup using Lentinus edoes mycelia rice and method for preparing the same |
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|---|---|
| KR20050081210A (en) | 2005-08-18 |
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