KR100733786B1 - Cereal using marine products and manufacturing process of the same - Google Patents

Cereal using marine products and manufacturing process of the same Download PDF

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KR100733786B1
KR100733786B1 KR1020050068776A KR20050068776A KR100733786B1 KR 100733786 B1 KR100733786 B1 KR 100733786B1 KR 1020050068776 A KR1020050068776 A KR 1020050068776A KR 20050068776 A KR20050068776 A KR 20050068776A KR 100733786 B1 KR100733786 B1 KR 100733786B1
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porridge
seafood
rice
drying
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KR1020050068776A
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Korean (ko)
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KR20070014286A (en
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김융한
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김융한
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00Soups; Sauces; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40Shell-fish

Abstract

본 발명은 해물류를 이용한 죽(粥) 및 그 제조방법에 관한 것으로, 쌀을 주원료로 하되 여기에 소정 비율의 전복이나 굴, 바지락 또는 홍합 등의 해물류를 익힌 상태에서 첨가하고 각종 야채류를 첨가하여 죽을 제조하고, 제조된 죽을 진공동결건조 방식에 의하여 색상, 맛, 향, 영양 등의 변화가 없는 상태로 건조시켜 장기간의 저장 및 유통이 가능하도록 보관성을 현저하게 향상시킬 수 있도록 하고, 짧은 시간내에 높은 복원성을 갖도록 한 것이다.The present invention relates to a porridge using seafood and a method for manufacturing the same, wherein rice is used as a main ingredient, and a predetermined ratio of seafood, such as abalone or oyster, clam or mussel, is cooked and various vegetables are added to die. Manufactured and dried porridge by vacuum freeze drying method without drying the color, taste, aroma, nutrition, etc., so that the storage can be remarkably improved for long-term storage and distribution, and within a short time It is intended to have a high resilience.
본 발명은 멥쌀과 찹쌀, 전복이나 굴 또는 바지락이나 홍합 중에서 선택된 어느 하나의 해물류 및 브로커리, 당근, 양파, 표고버섯, 무, 마늘, 생강, 양송이버섯, 다시마, 구운소금, 후추를 선별, 세척하는 원료준비단계와; 중량비로 하여 멥쌀과 찹쌀이 7(멥쌀):3(찹쌀)의 비율로 혼합된 쌀 30∼60중량%를 그 부피의 5∼10배되는 물에 10∼20시간 동안 담가 불리고, 전복이나 굴, 바지락 또는 홍합 등 해물류중에서 선택된 어느 하나의 해물과 브로커리, 당근, 양파, 표고버섯, 무, 마늘, 생강, 양송이버섯 등 야채류와 버섯류를 5∼15mm의 크기로 절단하는 원료전처리단계와; 가열탱크에 해물류 10∼40중량%, 브로커리 3∼5중량%, 당근 5중량%, 무 8∼10중량%, 양파 3∼5중량%, 마늘 1∼2중량%, 생강 0.5중량%, 다시마 0.5∼1중량%를 물에 넣어 3∼6시간 동안 끓이고, 이물질과 부유물을 제거하기 위하여 여과한 후 냉각시켜 해물육수를 추출하는 육수추출단계와; 가열솥에 물에 불린 쌀과 해물육수를 넣고 끓이되, 끓기 시작한 후 30분∼2시간 동안 가열하여 죽이 되도록 무르익히는 자숙단계와; 자숙완료되는 시점에서 표고버섯 3∼5중량%, 양송이버섯 3∼5중량%, 구운소금 1∼1.5중량%, 후추 0.02∼0.05중량%를 첨가하여 혼합하는 조미료첨가단계와: 죽속에 첨가된 야채류의 갈변을 방지하고, 영양소의 파괴를 줄이기 위하여 20∼30℃로 냉각하는 냉각단계와; 냉각된 죽을 일정량씩 계량하여 다수의 공간으로 구획된 건조용기에 넣어 성형하는 성형단계와; 건조용기에 넣어져 성형된 죽을 급속동결실에서 -30∼-40℃로 20∼30시간 동안 동결시키는 급속동결단계와; 급속동결된 죽을 0.1∼1.0Torr의 진공도로 유지되는 진공동결건조기에서 수분 함량이 5%이하가 되도록 45∼55℃의 온도로 20∼30시간 동안 건조시키는 건조단계와; 건조되어 블럭형태 또는 후레이크형태를 갖는 죽을 포장용기에 담는 포장단계를 포함한다.The present invention is to select and wash any seafood and brokerage, carrot, onion, shiitake mushroom, radish, garlic, ginger, mushroom mushroom, kelp, grilled salt, pepper selected from non-glutinous rice and glutinous rice, abalone or oyster or clams or mussels Raw material preparation step; By weight ratio, 30 to 60% by weight of rice mixed with non-glutinous rice and glutinous rice at a ratio of 7 (non-rice): 3 (gluten rice) is soaked in water 5-10 times the volume for 10-20 hours, and abalone or oyster, Raw material pretreatment step of cutting any one selected from seafoods such as clams or mussels and vegetables and mushrooms such as broccoli, carrots, onions, shiitake mushrooms, radishes, garlic, ginger, mushrooms mushrooms to a size of 5 to 15mm; 10-40% by weight of seafoods, 3-5% by weight of brokerage, 5% by weight of carrots, 8-10% by weight of radish, 3-5% by weight of onions, 1-2% by weight of garlic, 0.5% by weight of ginger, kelp 0.5 A broth extracting step of adding 1% by weight to water and boiling for 3 to 6 hours, filtering and removing the seafood broth by filtration to remove foreign substances and suspended matters; Boiling the rice and seafood broth in water in a heating cooker, and boiled, and cooked so that it is heated to kill for 30 minutes to 2 hours after boiling starts; Seasoning addition step of mixing by adding 3 to 5% by weight of shiitake mushrooms, 3 to 5% by weight mushrooms, 1 to 1.5% by weight of roasted salt, and 0.02 to 0.05% by weight of pepper. Cooling step of cooling to 20 ~ 30 ℃ to prevent browning of the nutrients, and reduce the destruction of nutrients; 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.
죽, 해물류, 급속동결, 진공건조 Bamboo, seafood, rapid freezing, vacuum drying

Description

해물류를 이용한 죽(粥) 및 그 제조방법{CEREAL USING MARINE PRODUCTS AND MANUFACTURING PROCESS OF THE SAME}Rice porridge using seafood and its manufacturing method {CEREAL USING MARINE PRODUCTS AND MANUFACTURING PROCESS OF THE SAME}
본 발명은 해물류를 이용한 죽(粥) 및 그 제조방법에 관한 것으로, 보다 상세하게는 쌀을 주원료로 하되 여기에 소정 비율의 전복이나 굴, 바지락 또는 홍합 등의 해물류를 익힌 상태에서 첨가하고 각종 야채류를 첨가하여 죽을 제조하고, 제조된 죽을 진공동결건조 방식에 의하여 색상, 맛, 향, 영양 등의 변화가 없는 상태로 건조시켜 장기간의 저장 및 유통이 가능하도록 보관성을 현저하게 향상시킬 수 있도록 하고, 짧은 시간내에 높은 복원성을 갖도록 한 해물류를 이용한 죽 및 그 제조방법에 관한 것이다.The present invention relates to a porridge (해) using a seafood and a method for manufacturing the same, and more specifically, rice as the main raw material, and added to a predetermined ratio of seafoods such as abalone, oysters, clams or mussels, and various vegetables The porridge is prepared by adding and the dried porridge is dried in a state without change of color, taste, aroma and nutrition by vacuum freeze drying method, so that the storage can be remarkably improved for long-term storage and distribution. The present invention relates to rice porridge using seafoods and a method for producing the same which have high recoverability in a short time.
일반적으로, 죽(粥)은 쌀 등 곡식에 물을 6∼7배 가량의 물을 붓고 오래 끓여 무르익게 만든 유동상태의 음식으로서, 예로부터 노인이나 어린이의 보양을 위하여 또는 유아의 이유식으로 애용되어 왔으며, 병인(病人)이나 회복기 환자의 병인식(病人食)이나 회복식, 입맛이 없을 때의 식욕증진식, 때로는 식량이 부족할 때 의 구황식으로 이용되어 왔다.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.
이와 같은 죽은 첨가되는 재료에 따라 다양한 종류가 있는바, 오직 쌀만을 이용하여 만든 흰죽, 흰죽에 우유를 섞어 제조한 타락죽(駝酪粥), 잣, 깨, 호두, 대추, 황률 등을 넣어 만든 열매죽, 청대콩이나 팥, 녹두, 보리, 풋보리 등으로 쑤어 만든 곡물죽, 생굴, 전복, 홍합, 조개 등을 넣어 만든 해물죽 등이 있고, 쇠고기에 홍합을 넣고 끓인 것을 따로 담채죽이라 한다.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.
한편, 최근에는 날로 편안함을 추구하는 사회환경과 여성의 사회활동 증가, 인스턴트식품의 과다섭취, 청소년 편식, 지병보유 및 성인병 환자증가, 노령부부의 증가 독신남녀의 증가에 따라 맛있고 영양 많은 기능성 죽을 취급하는 전문점들이 유망사업아이템으로 대두되고 있다.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.
이와 같은 필요성에 맞추어 인스턴트식품을 대신할 수 있는 죽이 레토르트 가공품 및 분말형태의 가공품으로 제품화되어 시판되고 있다.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.
상기한 레토르트 가공품형태로 시판되는 죽은 미리 제조된 죽을 저장주머니의 일종인 레토르트파우치에 넣어 밀봉한 후 고압가열살균솥(Retort)에 넣어 105∼120℃의 온도에서 가열살균하고 즉시 냉각시켜 공기와 광선을 차단한 상태에서 장기간 죽을 보존할 수 있도록 한 것이다.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
그러나, 상기와 같은 레토르트 가공품형태로 시판되는 죽은 조리시 끓는 물에 파우치째 넣어 약 5분 가량 가온한 후, 다시 파우치를 꺼내어 개봉한 상태에서 용기에 부어 먹어야 하기 때문에 조리 및 이용이 매우 번거로운 것은 물론, 제조과정에서 고온에서 가열살균하기 때문에 죽속에 함유된 영양소가 파괴되며, 색상과 맛, 향이 원래 죽의 그것과 현저한 차이가 있기 때문에 죽이 갖는 고유의 맛을 느낄 수 없다는 문제가 있다.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.
또, 분말형태로 가공되어 시판되는 죽가공품은 그릇에 분말형태의 죽가공품을 넣은 상태에서 적정량의 물을 붓고, 덩어리지지 않도록 교반한 후에 불에 올려 놓고 15∼20분 동안 저어주면서 끓여야 하기 때문에 매우 번거롭고 복원시간이 상대적으로 매우 길다는 문제가 있다. In addition, the processed bamboo products that are processed in the form of powder should be boiled while stirring for 15 to 20 minutes after pouring the appropriate amount of water in the form of powdered processed products in a bowl, stirring to avoid agglomeration, and stirring it for 15-20 minutes. There is a problem that it is cumbersome and the restoration time is relatively long.
본 발명은 이와 같은 종래의 문제점을 해결하기 위한 것으로, 그 목적은 쌀을 주원료로 하되 여기에 소정 비율의 전복이나 굴, 바지락 또는 홍합 등의 해물류를 익힌 상태에서 첨가하고 각종 야채류를 첨가하여 죽을 제조하고, 제조된 죽을 진공동결건조 방식에 의하여 색상, 맛, 향, 영양 등의 변화가 없는 상태로 건조시켜 장기간의 저장 및 유통이 가능하도록 보관성을 현저하게 향상시킬 수 있도록 하고, 짧은 시간내에 높은 복원성을 갖도록 한 해물류를 이용한 죽의 제조방법을 제공하는 것이다.The present invention is to solve such a conventional problem, the purpose is to make rice as the main raw material to add a predetermined ratio of seafood, such as abalone or oysters, clams or mussels in the cooked state and to add a variety of vegetables to prepare porridge And by using the vacuum freeze drying method, the dried porridge is dried without any change in color, taste, aroma, nutrition, etc., so that the storage can be remarkably improved for long-term storage and distribution. It is to provide a method for producing rice porridge using a seafood that has a stability.
본 발명의 다른 목적은 보관성이 우수하고, 짧은 시간내에 높은 복원성을 갖도록 한 해물류를 이용한 죽을 제공하는 것이다.Another object of the present invention is to provide rice porridge using seafood which has excellent storage properties and has high recoverability in a short time.
이와 같은 목적을 달성하기 위하여, 본 발명에 따른 해물류를 이용한 죽의 제조방법은 멥쌀과 찹쌀, 전복이나 굴 또는 바지락이나 홍합 중에서 선택된 어느 하나의 해물 및 브로커리, 당근, 양파, 표고버섯, 무, 마늘, 생강, 양송이버섯, 다시마, 구운소금, 후추를 선별, 세척하는 원료준비단계와; 중량비로 하여 멥쌀과 찹쌀이 7(멥쌀):3(찹쌀)의 비율로 혼합된 쌀 30∼60중량%를 그 부피의 5∼10배되는 물에 10∼20시간 동안 담가 불리고, 전복이나 굴, 바지락 또는 홍합 등 해물류 중에서 선택된 어느 하나의 해물과 브로커리, 당근, 양파, 표고버섯, 무, 마늘, 생강, 양송이버섯의 야채류와 버섯류를 5∼15mm의 크기로 절단하는 원료전처리단계와; 가열탱크에 해물류 10∼40중량%, 브로커리 3∼5중량%, 당근 5중량%, 무 8∼10중량%, 양파 3∼5중량%, 마늘 1∼2중량%, 생강 0.5중량%, 다시마 0.5∼1중량%를 물에 넣어 3∼6시간 동안 끓이고, 이물질과 부유물을 제거하기 위하여 여과한 후 냉각시켜 해물육수를 추출하는 육수추출단계와; 가열솥에 물에 불린 쌀과 해물육수를 넣고 끓이되, 끓기 시작한 후 30분∼2시간 동안 가열하여 죽이 되도록 무르익히는 자숙단계와; 자숙완료되는 시점에서 표고버섯 3∼5중량%, 양송이버섯 3∼5중량%, 구운소금 1∼1.5중량%, 후추 0.02∼0.05중량%를 첨가하여 혼합하는 조미료첨가단계와: 죽속에 첨가된 야채류의 갈변을 방지하고, 영양소의 파괴를 줄이기 위하여 20∼30℃로 냉각하는 냉각단계와; 냉각된 죽을 일정량씩 계량하여 다수의 공간으로 구획된 건조용기에 넣어 성형하는 성형단계와; 건조용기에 넣어져 성형된 죽을 급속동결실에서 -30∼-40℃로 20∼30시간 동안 동결시키는 급속동결단계와; 급속동결된 죽을 0.1∼1.0Torr의 진공도로 유지되는 진공동결건조기에서 수분 함량이 5%이하가 되도록 45∼55℃의 온도로 20∼30시간 동안 건조시키는 건조단계와; 건조되어 블럭형태 또는 후레이크형태를 갖는 죽을 포장용기에 담는 포장단계를 포함한다.In order to achieve the above object, the production method of porridge using the seafood according to the present invention is any one selected from non-glutinous rice, glutinous rice, abalone or oyster or clams or mussels and broker, carrot, onion, shiitake mushroom, radish, garlic Raw material preparation step of sorting, washing, ginger, mushroom, kelp, roasted salt and pepper; By weight ratio, 30 to 60% by weight of rice mixed with non-glutinous rice and glutinous rice at a ratio of 7 (non-rice): 3 (gluten rice) is soaked in water 5-10 times the volume for 10-20 hours, and abalone or oyster, Raw material pre-treatment step of cutting any one selected from seafoods such as clams or mussels, brokerage, carrots, onions, shiitake mushrooms, radish, garlic, ginger, mushrooms mushrooms and mushrooms to a size of 5 to 15mm; 10-40% by weight of seafoods, 3-5% by weight of brokerage, 5% by weight of carrots, 8-10% by weight of radish, 3-5% by weight of onions, 1-2% by weight of garlic, 0.5% by weight of ginger, kelp 0.5 A broth extracting step of adding 1% by weight to water and boiling for 3 to 6 hours, filtering and removing the seafood broth by filtration to remove foreign substances and suspended matters; Boiling the rice and seafood broth in water in a heating cooker, and boiled, and cooked so that it is heated to kill for 30 minutes to 2 hours after boiling starts; Seasoning addition step of mixing by adding 3 to 5% by weight of shiitake mushrooms, 3 to 5% by weight mushrooms, 1 to 1.5% by weight of roasted salt, and 0.02 to 0.05% by weight of pepper. Cooling step of cooling to 20 ~ 30 ℃ to prevent browning of the nutrients, and reduce the destruction of nutrients; 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.
삭제delete
본 발명은 상기 제조방법에 의하여 제조된 해물류를 이용한 죽을 특징으로 한다.The present invention is characterized by the porridge using the seafood prepared by the above production method.
이하, 본 발명의 바람직한 실시예를 보다 상세하게 설명한다.Hereinafter, preferred embodiments of the present invention will be described in more detail.
본 발명에 따른 해물류를 이용한 죽의 제조방법은 색상, 맛, 향, 영양 등의 변화가 없는 상태에서 장기간의 저장 및 유통이 가능하도록 보관성이 현저하게 향상되도록 하고, 짧은 시간내에 높은 복원성을 갖도록 구성된다.The production method of porridge using the seafood according to the present invention is to improve the storage properties remarkably to enable long-term storage and distribution in the absence of changes in color, taste, aroma, nutrition, etc., to have a high recovery in a short time It is composed.
이를 위하여 본 발명에 따른 해물류를 이용한 죽의 제조방법에서는 원료준비단계, 준비된 원료를 물에 불리고, 필요한 크기로 절단하는 원료전처리단계, 해물류와 야채류를 이용하여 해물육수를 만드는 육수추출단계, 쌀을 해물육수에 넣어 끓여 죽을 만드는 자숙단계, 조미료첨가단계, 냉각단계, 성형단계, 급속동결단계, 건조단계, 포장단계로 이루어진다. To this end, in the method for preparing porridge using seafood according to the present invention, a raw material preparation step, a prepared raw material is called water, a raw material pre-treatment step for cutting to a required size, a broth extraction step for making seafood broth using seafoods and vegetables, and rice. Boiled in seafood broth to make boiled porridge, seasoning addition step, cooling step, molding step, rapid freezing step, drying step, packaging step.
상기 원료준비단계에서는 죽의 원료가 되는 멥쌀 및 찹쌀과, 해물류로서 신선한 전복, 굴, 홍합, 바지락을 준비한다. 또한 브로커리, 당근, 양파, 표고버섯, 무, 마늘, 생강, 양송이버섯, 다시마, 구운소금, 후추를 선별, 세척한다.In the raw material preparation step, prepare raw rice, glutinous rice, and fresh abalone, oysters, mussels, clams as seafood. Also, select brokers, carrots, onions, shiitake mushrooms, radishes, garlic, ginger, mushroom mushrooms, kelp, grilled salt and pepper.
상기 원료전처리단계에서는 중량비로 하여 멥쌀과 찹쌀이 7(멥쌀):3(찹쌀)의 비율로 혼합된 쌀 30∼60중량%를 그 부피의 5∼10배되는 물에 10∼20시간 동안 담가 불린다.In the raw material pretreatment step, 30 to 60% by weight of rice mixed with non-glutinous rice and glutinous rice at a ratio of 7 (non-rice): 3 (gluten rice) is soaked in water 5-10 times the volume for 10-20 hours. .
또한, 미리 준비한 전복이나 굴, 바지락 또는 홍합의 해물류중에서 선택된 어느 하나 또는 복수의 해물을 5∼12mm의 크기로 절단하고, 재료중 파, 당근, 무, 인삼, 생강, 마늘의 야채류와 표고버섯과 양송이버섯의 버섯류를 5∼15mm의 크기로 절단한다.In addition, any one or a plurality of seafood selected from previously prepared abalone, oysters, clams or mussels are cut into 5-12 mm sizes, and vegetables, shiitake mushrooms, green onions, carrots, radish, ginseng, ginger, and garlic Cut mushrooms of mushrooms to the size of 5-15mm.
한편, 본 발명의 육수추출단계에서는 죽을 끓이기 위한 해물육수를 추출하는데, 이를 위하여 소정의 용량을 갖는 가열탱크내에 해물류 10∼40중량%, 브로커리 3∼5중량%, 당근 5중량%, 무 8∼10중량%, 양파 3∼5중량%, 마늘 1∼2중량%, 생강 0.5중량%, 다시마 0.5∼1중량%와 적당량의 물을 넣고 3∼6시간 동안 끓인다. On the other hand, in the broth extraction step of the present invention to extract the seafood broth for boiling porridge, for this purpose 10 to 40% by weight seafood, 3 to 5% by weight broker, 5% by weight carrot, 8 ~ radish in a heating tank having a predetermined capacity 10% by weight, onion 3-5% by weight, garlic 1-2% by weight, ginger 0.5% by weight, kelp 0.5-1% by weight and an appropriate amount of water and boil for 3-6 hours.
이와 같이 끓이면 이물질과 부유물이 위로 뜨는데, 상기 이물질과 부유물을 제거하기 위하여 여과하고, 냉각시켜 해물육수를 추출한다.When boiled in this way, foreign matters and floats float upwards, and filtered to remove the foreign matters and floats, and cooled to extract seafood broth.
상기 자숙단계는 물에 불린 쌀을 해물육수에 넣고 끓여 죽을 만드는 과정으로서, 먼저 준비된 가열솥에 물에 불린 쌀과 해물육수를 넣고 끓인다. The cooking step is a process of making rice boiled in seafood broth to boil porridge, first put the boiled rice and seafood broth in a heated cooker.
쌀이 해물육수와 함께 끓기 시작한 후 30분∼2시간 동안 가열하면 무르익으면서 죽의 상태가 된다. After the rice starts to boil with the seafood broth, it is cooked for 30 minutes to 2 hours and becomes ripe and becomes porridge.
이와 같이 자숙완료되는 시점에 이르면, 원료 전처리단계에서 준비된 표고버섯 3∼5중량%, 양송이버섯 3∼5중량%, 구운소금 1∼1.5중량%, 후추 0.02∼0.05중량%를 첨가하여 충분히 혼합하면서 익힌다.In this way, when the ripening is completed, 3 to 5% by weight of shiitake mushrooms prepared in the raw material pretreatment step, 3 to 5% by weight mushrooms, 1 to 1.5% by weight of roasted salt, and 0.02 to 0.05% by weight of pepper, are mixed thoroughly. Cook.
그런 다음, 죽속에 첨가된 야채류의 갈변을 방지하고, 영양소가 파괴되는 것을 줄이기 위하여 20∼30℃로 냉각시킨다. Then, to prevent browning of the vegetables added to the porridge, and cooled to 20-30 ℃ to reduce the destruction of nutrients.
이와 같이 냉각된 죽은 일정량씩 계량하여 다수의 공간으로 구획된 건조용기에 넣어 성형하고, 건조용기에 넣어져 성형된 죽은 급속동결실에서 -30∼-40℃로 20∼30시간 동안 동결시킨다.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.
상기와 같이 급속동결된 죽은 0.1∼1.0Torr의 진공도로 유지되는 진공동결건조기에서 수분 함량이 5%이하가 되도록 45∼55℃의 온도로 20∼30시간 동안 건조되며, 건조되어 블럭형태 또는 후레이크형태를 갖는 죽은 포장용기에 넣어져 보관 또는 출하된다.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.
실시예Example
멥쌀과 찹쌀이 7:3의 비율로 혼합된 쌀 50g과 신선한 전복 10g 및 깨끗이 세척된 소정량의 브로커리, 당근, 양파, 표고버섯, 무, 마늘, 생강, 양송이버섯, 다시마, 구운소금, 후추 등의 재료를 준비하였다.50g of rice and glutinous rice mixed in a ratio of 7: 3, 10g of fresh abalone and freshly washed certain amount of broccoli, carrot, onion, shiitake mushroom, radish, garlic, ginger, mushroom mushroom, kelp, roasted salt, pepper, etc. The material of the prepared.
그런 다음, 쌀 50g을 1ℓ의 물에 10시간 동안 담가 불리고, 준비된 전복을 7mm의 크기로 절단하고, 첨가재로 들어가는 재료중 브로커리, 당근, 무, 양파, 생강, 마늘 등 야채류와 표고버섯과 양송이버섯의 버섯류를 10mm의 크기로 절단하였다.Then, 50 g of rice is soaked in 1 liter of water for 10 hours, and the prepared abalone is cut into 7 mm in size, and vegetables, shiitake mushrooms and mushrooms such as broccoli, carrots, radishes, onions, ginger and garlic are added to the additives. Mushrooms were cut to a size of 10 mm.
쌀이 물에 불리우는 동안 가열탱크에 절단된 전복 10g, 브로커리 3g, 당근 5g, 무 8g, 양파 4g, 마늘 1g, 생강 0.5g, 다시마 1g를 물 2ℓ에 넣어 5시간 동안 끓이고, 이물질과 부유물을 제거하기 위하여 여과한 후 냉각시켜 해물육수를 추출하였다. While rice is soaked in water, 10 g of abalone, 3 g of broccoli, 5 g of carrots, 8 g of radish, 4 g of onions, 1 g of garlic, 0.5 g of ginger, and 1 g of kelp are boiled in 2 l of water for 5 hours to remove foreign substances and floats. The filtrate was filtered and then cooled to extract seafood broth.
그런 다음, 물에 불린 쌀과 해물육수를 가열솥에 넣고 끓이고, 끓기 시작한 후 2시간 동안 가열하여 죽이 되도록 무르익혔다. 이와 같이 자숙완료되는 시점에 서 표고버섯 3g, 양송이버섯 3g, 구운소금 1.5g, 후추 0.02g을 첨가하여 충분히 혼합하였다,Then, boiled rice and seafood broth were put in a heating pot and boiled, and after boiling, they were heated and cooked to kill for 2 hours. At the time of completion of cooking, 3 g of shiitake mushrooms, 3 g of mushroom mushrooms, 1.5 g of roasted salt and 0.02 g of pepper were added and mixed well.
죽속에 첨가된 야채류의 갈변방지와 영양소의 파괴를 줄이기 위하여 25℃로 냉각하고, 냉각된 죽을 40g씩 계량하여 다수의 공간으로 구획된 건조용기에 넣어 성형하였으며, 건조용기에 넣어져 성형된 죽을 급속동결실에서 -35℃로 25시간 동안 급속동결시켰다, In order to prevent browning and nutrient destruction of the vegetables added to the porridge, it was cooled to 25 ℃ and 40g of the cooled porridge was weighed and put into a drying container partitioned into a number of spaces. Rapid freeze for 25 hours at -35 ℃ in the freezing chamber,
급속동결된 죽을 0.5Torr의 진공도로 유지되는 진공동결건조기에서 50℃의 온도로 25시간 동안 건조시켜 수분 함량이 4%가 되도록 하였으며, 이와 같이 급속동결과 진공건조된 죽은 블럭형태를 유지하였다.The freeze-dried porridge was dried at a temperature of 50 ° C. for 25 hours in a vacuum freeze dryer maintained at a vacuum of 0.5 Torr so that the moisture content was 4%. Thus, the freeze-dried dead block form was maintained.
상기와 같은 본 발명에 의하여 제조된 죽의 경우에, 죽을 용기에 넣고 90∼95℃의 물을 부은 후 저어주니 1∼4분 내에 원래의 죽 상태로 복원되는 것을 확인하였다.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.
또한, 복원된 상태를 확인한 결과 기존의 인스턴트 죽제품과 같이 겔상태가 아니라 쌀밥알과 채소류 및 해물류의 형태가 초기 상태를 거의 그대로 유지함에 따라 저작감을 느낄 수 있었으며, 죽 고유의 맛과 색상 및 향을 고스란히 유지하였다. In addition, as a result of confirming the restored state, the shape of rice grains, vegetables, and seafood remained almost intact as the instant instant porridge product, but it was able to feel chewing feeling. I kept it.
이와 같은 본 발명을 적용하면, 해물육수를 추출하여 죽을 제조하고, 제조된 죽을 급속동결실에서 -30∼-40℃로 20∼30시간 동안 동결시키고, 이를 다시 0.1∼1.0Torr의 진공도로 유지되는 진공동결건조기에서 수분 함량이 5%이하가 되도록 45∼55℃의 온도로 20∼30시간 동안 진공건조시키기 때문에 조리시 90∼95℃의 물을 부으면 1∼4분이라는 매우 짧은 시간내에 원래의 죽상태로 복원되어 조리가 간편하 다는 효과가 있다.According to the present invention, the seafood broth is extracted to prepare porridge, and the prepared porridge is frozen at -30 to -40 ° C for 20 to 30 hours in a rapid freezing chamber, which is maintained at a vacuum of 0.1 to 1.0 Torr again. Since the vacuum freeze-dryer is vacuum-dried at a temperature of 45-55 ° C. for 20-30 hours so that the moisture content is 5% or less, the original porridge is cooked in a very short time of 1-4 minutes when 90-95 ° C. water is poured during cooking. It is restored to the state and has the effect of easy cooking.
또, 본 발명에 의해 제조된 죽은 제조 후 급속동결 및 진공건조되기 때문에 죽 고유의 맛과 향 및 색상 등이 고스란히 유지되며, 1년 정도 장기간 저장이 가능하여 유통기간을 충분히 확보할 수 있다는 효과가 있다. 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 (3)

  1. 멥쌀과 찹쌀, 전복이나 굴 또는 바지락이나 홍합 중에서 선택된 어느 하나의 해물류 및 브로커리, 당근, 양파, 표고버섯, 무, 마늘, 생강, 양송이버섯, 다시마, 구운소금, 후추를 선별, 세척하는 원료준비단계와; Raw material preparation step to select and wash any seafood selected from non-glutinous rice, glutinous rice, abalone or oyster or clam or mussel, carrot, onion, shiitake mushroom, radish, garlic, ginger, mushroom mushroom, kelp, grilled salt and pepper Wow;
    중량비로 하여 찹쌀과 멥쌀이 7(멥쌀):3(찹쌀)의 비율로 혼합된 쌀 30∼60중량%를 그 부피의 5∼10배되는 물에 10∼20시간 동안 담가 불리고, 전복이나 굴, 바지락 또는 홍합 등 해물류 중에서 선택된 어느 하나의 해물류와 브로커리, 당근, 양파, 표고버섯, 무, 마늘, 생강, 양송이버섯의 야채류와 버섯류를 5∼15mm의 크기로 절단하는 원료전처리단계와; By weight ratio, 30 to 60% by weight of glutinous rice and non-glutinous rice mixed in a ratio of 7 (non-rice): 3 (gluten rice) is soaked in water 5-10 times the volume for 10-20 hours, and abalone, oysters, Raw material pre-treatment step of cutting any one of the seafood and brokerage, carrot, onion, shiitake mushroom, radish, garlic, ginger, mushroom mushrooms and mushrooms selected from seafood such as clams or mussels to a size of 5 to 15mm;
    가열탱크에 해물류 10∼40중량%, 브로커리 3∼5중량%, 당근 5중량%, 무 8∼10중량%, 양파 3∼5중량%, 마늘 1∼2중량%, 생강 0.5중량%, 다시마 0.5∼1중량%를 물에 넣어 3∼6시간 동안 끓이고, 이물질과 부유물을 제거하기 위하여 여과한 후 냉각시켜 해물육수를 추출하는 육수추출단계와; 10-40% by weight of seafoods, 3-5% by weight of brokerage, 5% by weight of carrots, 8-10% by weight of radish, 3-5% by weight of onions, 1-2% by weight of garlic, 0.5% by weight of ginger, kelp 0.5 A broth extracting step of adding 1% by weight to water and boiling for 3 to 6 hours, filtering and removing the seafood broth by filtration to remove foreign substances and suspended matters;
    가열솥에 물에 불린 쌀과 해물육수를 넣고 끓이되, 끓기 시작한 후 30분∼2시간 동안 가열하여 죽이 되도록 무르익히는 자숙단계와; Boiling the rice and seafood broth in water in a heating cooker, and boiled, and cooked so that it is heated to kill for 30 minutes to 2 hours after boiling starts;
    자숙완료되는 시점에서 표고버섯 3∼5중량%, 양송이버섯 3∼5중량%, 구운소금 1∼1.5중량%, 후추 0.02∼0.05중량%를 첨가하여 혼합하는 조미료첨가단계와: Seasoning addition step of mixing by adding 3 to 5% by weight of shiitake mushrooms, 3 to 5% by weight mushrooms, 1 to 1.5% by weight of roasted salt, and 0.02 to 0.05% by weight of pepper.
    죽속에 첨가된 야채류의 갈변을 방지하고, 영양소의 파괴를 줄이기 위하여 20∼30℃로 냉각하는 냉각단계와; A cooling step of cooling to 20 to 30 ° C. in order to prevent browning of the vegetables added to the porridge and to reduce the destruction of nutrients;
    냉각된 죽을 일정량씩 계량하여 다수의 공간으로 구획된 건조용기에 넣어 성형하는 성형단계와; 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;
    건조용기에 넣어져 성형된 죽을 급속동결실에서 -30∼-40℃로 20∼30시간 동안 동결시키는 급속동결단계와; 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;
    급속동결된 죽을 0.1∼1.0Torr의 진공도로 유지되는 진공동결건조기에서 수분 함량이 5%이하가 되도록 45∼55℃의 온도로 20∼30시간 동안 건조시키는 건조단계와; 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;
    건조되어 블럭형태 또는 후레이크형태를 갖는 죽을 포장용기에 담는 포장단계를 포함하는 것을 특징으로 하는 해물류를 이용한 죽의 제조방법.A method for producing porridge using seafood, comprising the steps of drying and packing the porridge having a block or flake form into a packaging container.
  2. 삭제delete
  3. 상기 청구항1에 기재된 방법에 의하여 제조된 것을 특징으로 하는 해물류를 이용한 죽.Porridge using a seafood produced by the method of claim 1.
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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101217229B1 (en) 2010-04-09 2012-12-31 김창진 Manufacturing method of nutrition abalone rice
KR101351007B1 (en) 2013-11-08 2014-01-13 신영희 Wasong rice-gruel making method
KR101416084B1 (en) 2012-05-29 2014-07-07 주식회사 후드원 Rice gruel comprising mushroom and oyster and manufacturing method thereof

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KR100928711B1 (en) * 2007-04-05 2009-11-27 김영식 Manufacturing method of nursing care products based on cornus milk
KR100938677B1 (en) * 2008-03-13 2010-01-25 김달순 A Rice Gruel Method Using Edible-Cuttle-Fish and Edible-Cuttle-Fish Rice Gruel
KR101632251B1 (en) * 2013-12-31 2016-06-21 순천대학교 산학협력단 Seafood soup using Lentinus edoes mycelia rice and method for preparing the same
KR101632250B1 (en) * 2013-12-31 2016-06-21 순천대학교 산학협력단 Soup with chicken using Inonotus obliquus mycelia rice and method for preparing the same
KR102019965B1 (en) * 2017-09-14 2019-09-09 이현호 Gruel and the manufacturing method of the same

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101217229B1 (en) 2010-04-09 2012-12-31 김창진 Manufacturing method of nutrition abalone rice
KR101416084B1 (en) 2012-05-29 2014-07-07 주식회사 후드원 Rice gruel comprising mushroom and oyster and manufacturing method thereof
KR101351007B1 (en) 2013-11-08 2014-01-13 신영희 Wasong rice-gruel making method

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