KR100722698B1 - Cereal using grains products and manufacturing process of the same - Google Patents

Abstract

The present invention relates to a porridge (粥) using a grain and a method for manufacturing the same, but the rice as a main raw material, boiled green beans or red beans in boiled grain extract solution to prepare a boiled porridge, and the prepared porridge by vacuum freeze drying method By drying without changing the taste, aroma, nutrition, etc., it is possible to remarkably improve the storage property to enable long-term storage and distribution, and to have a high resilience within a short time.

The present invention comprises a raw material preparation step of selecting and washing any grain selected from non-glutinous rice, glutinous rice and green beans and red beans; A raw material pretreatment step of immersing 30 to 58% by weight of rice mixed in a ratio of 7 (non-rice): 3 (glutinous rice) by weight ratio in water 5 to 10 times the volume for 10 to 20 hours; Put 40 ~ 70% by weight of any grain selected from mung beans and red beans into the heating tank, and boil it for 3 to 6 hours with enough water to soak the grain contained in the heating tank to remove the shell and foreign substances. Grain extract manufacturing step of producing a grain extract by filtration and then cooling for filtration; Boiling the rice and grain extract soaked in water in the heating cooker, and boiled, and cooked to heat to kill for 30 minutes to 2 hours after boiling starts; Seasoning addition step of adding 1 to 3% by weight of the roasted salt at the time of completion of cooking, and mixing sufficiently: a cooling step of cooling to 20 to 30 ° C. in order to reduce the destruction of nutrients contained in porridge; A molding step of molding the cooled pores by a predetermined amount and putting them in a drying container partitioned into a plurality of spaces; A rapid freezing step of freezing the formed porridge in a drying container at -30 to -40 ° C for 20 to 30 hours in a rapid freezing chamber; A drying step of drying the rapidly frozen porridge at a temperature of 45 to 55 ° C. for a water content of 5% or less in a vacuum freeze dryer maintained at a vacuum of 0.1 to 1.0 Torr for 20 to 30 hours; And a packing step of drying and placing the porridge having a block shape or a flake shape in a packing container.

Porridge, cereals, quick freeze, vacuum drying

Description

Rice porridge using cereals and manufacturing method thereof {CEREAL USING GRAINS PRODUCTS AND MANUFACTURING PROCESS OF THE SAME}

The present invention relates to a porridge (粥) using grains and a method for manufacturing the same, and more specifically, rice as a main raw material, boiled green beans or red beans in boiled grain extract solution to prepare boiled porridge, and the prepared porridge vacuum freeze drying method Porridge using grains that have been dried without any change in color, taste, aroma, nutrition, etc., so that the shelf life can be remarkably improved for long-term storage and distribution. It relates to a manufacturing method.

In general, porridge is a fluid food made by pouring water of about 6 to 7 times into grains such as rice, and making it boil for a long time. It has been used as a etiology (회복 人 食) or recovery of patients with etiology (회복 人) or recovery, an appetite promotion when lack of appetite, and sometimes a palate when there is a lack of food.

There are various kinds according to the added ingredients, such as white porridge made only with rice, decay porridge made by mixing milk with white porridge, pine nuts, sesame seeds, walnuts, jujube, and fruit There are grain porridge made from porridge, blue beans, red beans, green beans, barley, green barley, seafood porridge made with raw oysters, abalone, mussels, clams, etc.

On the other hand, in recent years, the social environment that seeks comfort and the increase of social activities of women, excessive intake of instant foods, adolescent diet, increased disease and adult disease patients, and increased number of single men and women of old age have been dealing with delicious and nutritious functional porridge. Specialty stores are emerging as promising business items.

In line with this need, commercialized products are being marketed as processed products in the form of porridge retort and powder in place of instant food.

The dead pre-made porridge sold in the form of the above-mentioned retort product is sealed in a retort pouch, which is a kind of storage bag, and then put into a high-pressure heating sterilizer (Retort) and sterilized by heating at a temperature of 105 to 120 ° C. and immediately cooled by air and light. It will be able to preserve porridge for a long time while blocking the

However, when the cooked commercially available in the form of the above retort, put the pouch in boiling water and warm it for about 5 minutes, and then take out the pouch and pour it into a container in an opened state, so that cooking and use are very troublesome. Because of the heat sterilization at high temperature during the manufacturing process, the nutrients contained in the porridge are destroyed, and there is a problem that the original taste of porridge cannot be felt because the color, taste and aroma are remarkably different from those of the original porridge.

In addition, the processed bamboo products that are processed in powder form should be boiled with boiling water for 15-20 minutes after pouring the appropriate amount of water in the form of powder-processed bamboo products in a bowl, stirring to avoid agglomeration and stirring on a fire. There is a problem that it is cumbersome and the restoration time is relatively long.

The present invention is to solve such a conventional problem, its purpose is to make rice as a main raw material, boiled green beans or red beans boiled into the grain extract solution boiled to prepare porridge, and the color of the porridge produced by vacuum freeze drying method It provides a method of making porridge using cereals that has been dried without any changes in flavor, nutrients, nutrition, etc., so that the shelf life can be remarkably improved for long-term storage and distribution, and has high resilience in a short time. will be.

Another object of the present invention is to provide porridge using cereals which are excellent in storage properties and have high recoverability in a short time.

In order to achieve the above object, the method for preparing porridge using grains according to the present invention comprises the steps of preparing raw materials for selecting and washing any grain selected from non-glutinous rice, glutinous rice and mung beans or red beans; A raw material pretreatment step of immersing 30 to 58% by weight of rice mixed in a ratio of 7 (non-rice): 3 (glutinous rice) by weight ratio in water 5 to 10 times the volume for 10 to 20 hours; Put 40 ~ 70% by weight of any grain selected from mung beans or red beans into the heating tank, boil it for 3 to 6 hours with enough water to soak the grain contained in the heating tank, and then remove the shell and foreign substances. Grain extract manufacturing step of producing a grain extract by filtration and then cooling for filtration; Boiling the rice and grain extract soaked in water in the heating cooker, and boiled, and cooked to heat to kill for 30 minutes to 2 hours after boiling starts; Seasoning addition step of adding 1 to 3% by weight of the roasted salt at the time of completion of cooking, and mixing sufficiently: a cooling step of cooling to 20 to 30 ° C. in order to reduce the destruction of nutrients contained in porridge; A molding step of molding the cooled pores by a predetermined amount and putting them in a drying container partitioned into a plurality of spaces; A rapid freezing step of freezing the formed porridge in a drying container at -30 to -40 ° C for 20 to 30 hours in a rapid freezing chamber; A drying step of drying the rapidly frozen porridge at a temperature of 45 to 55 ° C. for a water content of 5% or less in a vacuum freeze dryer maintained at a vacuum of 0.1 to 1.0 Torr for 20 to 30 hours; And a packing step of drying and placing the porridge having a block shape or a flake shape in a packing container.

The present invention is characterized by the porridge using the grains produced by the manufacturing method.

Hereinafter, preferred embodiments of the present invention will be described in more detail.

The method for preparing porridge using grains according to the present invention is such that the shelf life is remarkably improved to enable long-term storage and distribution in the absence of changes in color, taste, aroma, nutrition, etc. It is composed.

To this end, in the method for preparing porridge using grains according to the present invention, a raw material preparation step, a raw material pretreatment step called water, a grain extract manufacturing step of preparing a grain extract by heating a grain selected from green beans or red beans into water, Boiled rice is added to the grain extract to boil porridge, seasoning addition step, cooling step, molding step, rapid freezing step, drying step, packaging step.

In the raw material preparation step, the non-rice and glutinous rice, which is the raw material of porridge, and mung beans or red beans as the grains are selected and washed.

In the raw material pretreatment step, 30 to 58% by weight of rice mixed in a ratio of 7 (non-rice): 3 (glutinous rice) in a weight ratio is soaked in water 5-10 times the volume for 10 to 20 hours.

On the other hand, in the grain extract manufacturing step of the present invention to prepare a grain extract for boiling porridge, for this purpose put 40 to 70% by weight of any grain selected from mung beans or red beans in a heating tank having a predetermined capacity, wherein the grain Pour enough water and boil for 3 to 6 hours.

When the grains are boiled in this way, shells and foreign substances are formed, and the grains are filtered and cooled to separate and remove the foreign substances and grain shells, thereby preparing a grain extract.

The cooking step is a process of making rice boiled in water by putting the rice in grain extract to boil, first put the boiled rice and grain extract in a heated cooker.

After the rice starts to boil with the grain extract and heated for 30 minutes to 2 hours, it becomes ripe and becomes porridge.

In this manner, when the cooking time is completed, 1 to 3% by weight of the roasted salt is added, cooked with sufficient mixing, and cooled to 20 to 30 ° C. in order to reduce the destruction of nutrients added to the porridge.

In this way, the cooled dead amount is measured and put into a drying container partitioned into a plurality of spaces, and then frozen in -30 to -40 ° C for 20 to 30 hours in a dead rapid freezing chamber.

In the vacuum freeze dryer, which is maintained at a vacuum of 0.1 to 1.0 Torr, which is rapidly frozen as described above, it is dried for 20 to 30 hours at a temperature of 45 to 55 ° C. so that the water content is 5% or less, and dried to form a block or flake. It is put in a dead packaging container having it stored or shipped.

Example

50g rice, 60g green beans, and 3g grilled salt were prepared in which the non-glucose and glutinous rice were mixed at a weight ratio of 7: 3.

Then, 50 g of rice was soaked in 1 liter of water for 10 hours.

While rice is called water, 60g of green beans and 3ℓ of water were put in a heating tank and boiled for 3 hours, filtered to remove foreign substances and grain husk, and cooled to prepare a grain extract.

Then, boiled rice and grain extract in a water cooker and boiled, cooked to kill by heating for 2 hours after boiling. At the time of completion of cooking, 3 g of roasted salt was added and mixed well.

In order to reduce the destruction of nutrients contained in bamboo shoots, it was cooled to 25 ℃ and 40g each of the cooled porridges were weighed and placed in a drying container partitioned into a number of spaces. Rapid freeze to 25 ℃,

Rapid freeze-dried porridge was dried for 25 hours at a temperature of 50 ℃ in a vacuum freeze dryer maintained at a vacuum of 0.5 Torr to reach a moisture content of 4%, thus maintaining the freeze-dried dead block form.

In the case of the porridge produced according to the present invention as described above, the porridge was placed in a container and poured with water at 90-95 ° C. and stirred to confirm that the porridge was restored to its original porridge state within 1 to 4 minutes.

In addition, as a result of confirming the restored state, the shape of the rice grains, rather than the gel state, as in the existing instant porridge product, almost retained the initial state, it was possible to feel chewing when ingested, maintaining the unique taste, color and aroma of porridge It was.

Applying the present invention as described above, by preparing a grain extract liquid to prepare porridge, and frozen the prepared porridge at -30 to -40 ℃ for 20 to 30 hours in a rapid freezing chamber, it is maintained again in a vacuum of 0.1 to 1.0 Torr In the vacuum freeze dryer, it is vacuum-dried for 20-30 hours at a temperature of 45-55 ° C so that the moisture content is 5% or less, so if water is poured at 90-95 ° C during cooking, The porridge is restored to the effect is easy to cook.

In addition, since the freezing and vacuum drying of the dead prepared by the present invention is fast frozen and vacuum dried, the original taste, aroma and color of porridge are maintained intact, and can be stored for a long period of time for about one year, thereby ensuring sufficient shelf life. have.

Claims (2)

In the production method of porridge using grains using mung beans or red beans and rice, A raw material preparation step of selecting and washing any grain selected from non-glutinous rice, glutinous rice, and green beans or red beans; A raw material pretreatment step of soaking 30 to 58% by weight of rice mixed with non-glutinous rice and glutinous rice in a weight ratio of 7 (non-rice): 3 (gluten rice) in water 5-10 times the volume for 10-20 hours; Put 40 ~ 70% by weight of any grain selected from mung beans and red beans into the heating tank, and boil it for 3 to 6 hours while the water contained in the heating tank can be submerged to remove shells and foreign substances. A grain extracting step of preparing a grain extract by cooling after filtration; Boiling the rice and grain extract soaked in water in the heating cooker, and boiled, and cooked to heat to kill for 30 minutes to 2 hours after boiling starts; Seasoning addition step of mixing by adding 1 to 3% by weight of the roasted salt at the time of completion of cooking; A cooling step of cooling to 20 to 30 ° C. in order to reduce destruction of nutrients contained in bamboo porridge; A molding step of molding the cooled pores by a predetermined amount and putting them in a drying container partitioned into a plurality of spaces; A rapid freezing step of freezing the formed porridge in a drying container at -30 to -40 ° C for 20 to 30 hours in a rapid freezing chamber; Drying the rapidly frozen porridge at a temperature of 45 to 55 ° C. for 20 to 30 hours so that the moisture content is 5% or less in a vacuum freeze dryer maintained at a vacuum of 0.1 to 1.0 Torr; A method for producing porridge using cereals, comprising the steps of drying and packing the porridge having a block or flake form into a packaging container. Porridge using cereals, characterized in that produced by the method of claim 1.