KR100898827B1 - Instant additives containing mushroom for nutritious cooked rice and a preparation method thereof - Google Patents
Instant additives containing mushroom for nutritious cooked rice and a preparation method thereof Download PDFInfo
- Publication number
- KR100898827B1 KR100898827B1 KR1020070084238A KR20070084238A KR100898827B1 KR 100898827 B1 KR100898827 B1 KR 100898827B1 KR 1020070084238 A KR1020070084238 A KR 1020070084238A KR 20070084238 A KR20070084238 A KR 20070084238A KR 100898827 B1 KR100898827 B1 KR 100898827B1
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- shiitake
- rice
- brine
- chestnuts
- Prior art date
Links
- 240000007594 Oryza sativa Species 0.000 title claims abstract description 30
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 30
- 235000009566 rice Nutrition 0.000 title claims abstract description 30
- 235000008935 nutritious Nutrition 0.000 title abstract description 11
- 239000000654 additive Substances 0.000 title description 3
- 238000002360 preparation method Methods 0.000 title description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 title 1
- 240000000599 Lentinula edodes Species 0.000 claims abstract description 34
- 230000001954 sterilising effect Effects 0.000 claims abstract description 22
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 22
- 239000012267 brine Substances 0.000 claims abstract description 20
- 239000000463 material Substances 0.000 claims abstract description 20
- 239000000203 mixture Substances 0.000 claims abstract description 20
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 20
- 235000014036 Castanea Nutrition 0.000 claims abstract description 14
- 241001070941 Castanea Species 0.000 claims abstract description 14
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 13
- 235000013305 food Nutrition 0.000 claims abstract description 13
- 244000000626 Daucus carota Species 0.000 claims abstract description 12
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 12
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 12
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 12
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 12
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 10
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 10
- 235000011201 Ginkgo Nutrition 0.000 claims abstract description 8
- 244000194101 Ginkgo biloba Species 0.000 claims abstract description 8
- 235000008100 Ginkgo biloba Nutrition 0.000 claims abstract description 8
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims description 18
- 235000001715 Lentinula edodes Nutrition 0.000 claims description 10
- 238000007598 dipping method Methods 0.000 claims description 8
- 238000005406 washing Methods 0.000 claims description 7
- 238000007654 immersion Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 4
- 239000002994 raw material Substances 0.000 abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 10
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000010469 Glycine max Nutrition 0.000 abstract description 2
- 244000068988 Glycine max Species 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract 1
- 235000013373 food additive Nutrition 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 8
- 238000010411 cooking Methods 0.000 description 6
- 150000003839 salts Chemical class 0.000 description 5
- 235000015097 nutrients Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 241001107116 Castanospermum australe Species 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000021279 black bean Nutrition 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 230000008520 organization Effects 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- DBGSRZSKGVSXRK-UHFFFAOYSA-N 1-[2-[5-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]-1,3,4-oxadiazol-2-yl]acetyl]-3,6-dihydro-2H-pyridine-4-carboxylic acid Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1=NN=C(O1)CC(=O)N1CCC(=CC1)C(=O)O DBGSRZSKGVSXRK-UHFFFAOYSA-N 0.000 description 1
- VPSXHKGJZJCWLV-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]-3-(1-ethylpiperidin-4-yl)oxypyrazol-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C=1C(=NN(C=1)CC(=O)N1CC2=C(CC1)NN=N2)OC1CCN(CC1)CC VPSXHKGJZJCWLV-UHFFFAOYSA-N 0.000 description 1
- 240000007857 Castanea sativa Species 0.000 description 1
- 235000014037 Castanea sativa Nutrition 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 244000252132 Pleurotus eryngii Species 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 241000121220 Tricholoma matsutake Species 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000003178 anti-diabetic effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003472 antidiabetic agent Substances 0.000 description 1
- 229940077731 carbohydrate nutrients Drugs 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000011121 hardwood Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036543 hypotension Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000021332 kidney beans Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
Classifications
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
Abstract
본 발명은 영양밥을 지을 때 즉석으로 첨가할 수 있는 표고버섯, 콩, 당근, 연근, 은행, 밤 등을 포함하는 표고버섯 영양밥용 즉석식 소재조성물 및 그 제조방법에 관한 것이다. 본 발명은 적당한 크기로 세절된 표고버섯을 주원료로 하고 콩, 은행, 밤 등과 세절된 당근, 연근, 고구마 등을 혼합하여 0.5~15%의 끓여 냉각한 소금물에 0.1~3분간 침지하여 건져낸 후 최종수분함량이 50-90% 되도록 하여 레토르트 포장하고 가압 살균처리하는 것을 특징으로 하는 영양밥용 즉석식 첨가소재조성물을 제조하는 방법을 제공한다.The present invention relates to an instant food material composition for shiitake mushroom nutritional rice, including shiitake mushrooms, beans, carrots, lotus root, ginkgo, chestnuts, etc., which can be added immediately when the nutrition rice is cooked, and a method of manufacturing the same. The present invention is made from shiitake mushrooms cut into appropriate sizes as a main raw material and mixed with soybeans, ginkgo, chestnuts and the like, and carrots, lotus root, sweet potatoes, etc., immersed in 0.5 ~ 15% boiled and cooled brine for 0.1-3 minutes and dried It provides a method for producing an instant food additive composition for nutritious rice, characterized in that the retort packaging and pressure sterilization to the water content 50-90%.
표고버섯, 영양밥, 레토르트 Shiitake mushroom, nutritious rice, retort
Description
본 발명은 영양밥을 지을 때 즉석으로 첨가할 수 있는 표고버섯, 콩, 당근, 연근, 은행, 밤 등을 포함하는 표고버섯 영양밥용 즉석식 소재 조성물 및 그 제조방법에 관한 것이다. The present invention relates to an instant food material composition for shiitake mushroom nutritional rice, including a shiitake mushroom, beans, carrots, lotus root, ginkgo, chestnut, etc., which can be added immediately when the nutrition rice is cooked, and a method of manufacturing the same.
표고버섯은 담자균류 느타리과 잣버섯속 혹은 송이과 표고버섯속으로 분류되며 참나무, 서나무, 밥나무 등 활엽수의 죽은 나무에서 발생하며 예로부터 맛이 뛰어나 송이 및 능이버섯과 더불어 우리나라의 3대 식용버섯으로 취급되고 있다. 표고버섯은 단백질, 지방, 탄수화물, 비타민 B1, 비타민 B2, 나이아신 및 무기질 등의 다양한 영양성분을 함유하고 있으며 이들 성분들에 의한 항종양 활성, 면역증강, 혈당강하, 혈압강하, 항당뇨 등의 다양한 생리활성효능이 있을 뿐만 아니라 섬유질, 광물질, 비타민 B 등이 풍부하여 인체의 신진대사를 원활히 해주는 기능이 있는 것으로 알려져 있어 건강식품으로서 다양한 섭취 방법의 개발이 필요하다. Shiitake mushrooms are classified as basidiomycetes Pleurotus eryngii and pine nuts or Matsutake shiitake mushrooms. They are found in dead trees of hardwoods such as oak, west and rice, and have excellent taste since ancient times. It is handled. Shiitake mushrooms contain various nutrients such as protein, fat, carbohydrates, vitamin B1, vitamin B2, niacin and minerals, and various antitumor activity, immune enhancement, hypoglycemic, hypotension, antidiabetic In addition to its physiological activity, it is known to be rich in fiber, minerals, vitamin B, etc., so as to facilitate the metabolism of the human body. Therefore, it is necessary to develop various intake methods as a health food.
지금까지 표고버섯은 통조림, 병조림, 분말제품, 분말조미료, 비빔용 소재 등 가공제품 또는 표고버섯 볶음, 국물용 소스 또는 표고버섯첨가 스프 등으로 이용되고 있으나, 표고버섯의 소비확대를 위해서는 새로운 형태를 개발할 필요가 있다. 현재 개발된 비빔용 소재의 경우, 양념간장 소스 등이 가미된 비빔용 소재를 취반된 밥에 첨가하여 이용하도록 함으로서 소비자의 다양한 기호에 부합되지 못하는 측면이 있으며, 또한 취반시 첨가하는 비빔용 소재는 각 소재를 특성에 맞게 일정시간 불려야 하는 불편함과 유통기한이 짧은 문제점이 있었다. 따라서 취반시 즉석에서 간편하게 첨가할 수 있으며, 장기간 보관이 가능한 형태의 새로운 표고버섯 가공식품의 개발도 필요하다. Until now, shiitake mushrooms have been used as processed products such as canned, bottled, powdered products, seasonings, bibim materials, or fried shiitake mushrooms, soups for soups or shiitake mushrooms. Need to develop In the case of bibim materials, the bibim materials added with seasoning soy sauce can be added to cooked rice, which is not suitable for various tastes of consumers. There was a problem that each material has to be called for a certain period of time according to its characteristics and the shortness of shelf life. Therefore, it is easy to add instant cooking at the time of cooking, it is also necessary to develop a new shiitake mushroom processed foods that can be stored for a long time.
한편, 영양밥은 쌀 이외에 다양한 재료를 함께 사용하여 취반하기 때문에 주에너지원 중의 하나인 탄수화물과 더불어 다양한 영양을 섭취할 수 있다는 장점을 가지고 있어 애용되고 있다. 이의 장점을 살려 보다 다양한 첨가 재료의 개발이 필요하다. 또한 영양밥을 짓기 위하여는 다양한 첨가재료를 사용하기 때문에 각 재료마다 각기 다른 전처리 과정이 필요하여 번거롭다는 문제점을 가지고 있어, 이러한 문제점을 해결하여 보다 간편하게 영양밥을 지을 수 있는 방법의 개발이 필요하다. On the other hand, nutritious rice is cooked by using a variety of ingredients in addition to rice has been used as a carbohydrate which is one of the main energy sources and has the advantage of being able to take a variety of nutrition. Taking advantage of this, it is necessary to develop a variety of additive materials. In addition, since various additives are used to make nutritious rice, different pretreatment processes are required for each material, which is cumbersome. Therefore, it is necessary to develop a method for making nutritious rice easily. Do.
이에 본 발명의 발명자들은 예의 노력끝에 영양이 풍부한 표고버섯 등의 다양한 재료를 세척 또는 물에 불리는 등의 전처리과정 없이 취반시 간편하게 넣어 이용할 수 있고 또한 유통기한을 획기적으로 연장시킬 수 있는 영양밥용 즉석식 소재 조성물 및 그 제조방법을 발명하고 이를 제공하고자 한다. Therefore, the inventors of the present invention can easily put various ingredients such as nourishing shiitake mushrooms at the end of the endeavor without any pre-treatment process such as washing or water, and can easily use them for cooking, and also extend the shelf life dramatically. It is intended to invent and provide compositions and methods for their preparation.
이를 위하여 본 발명의 발명자들은 적당한 크기로 세절된 표고버섯을 주원료로 하고 콩, 은행, 밤 등과 세절된 당근, 연근, 고구마 등을 혼합하여 0.5~15%의 끓여 냉각한 소금물에 0.1~3분간 침지하여 건져낸 후 최종수분함량이 50-90% 되도록 하여 레토르트 포장하고 가압 살균처리하는 것을 특징으로 하는 영양밥용 즉석식 소재 조성물 및 그것을 제조하는 방법을 개발하였다. To this end, the inventors of the present invention as the main raw material of the shiitake mushrooms cut to a suitable size and mixed with soybeans, ginkgo, chestnuts and the like, carrots, lotus root, sweet potatoes, etc. immersed in boiled chilled water of 0.5 to 15% 0.1-3 minutes After extraction, the final moisture content was 50-90%, and the retort packaging was developed for a nutritious rice instant food composition, characterized in that the sterilization process and a method for producing the same.
본 발명이 제공하는 영양밥용 즉석식 소재 조성물은 세척 또는 물에 불리는 등의 전처리과정 없이 취반시 간편하게 즉석으로 넣어 이용할 수 있고, 장기간 보존이 가능하며, 휴대가 간편하고, 영양가가 우수하다는 장점이 있다. 또한 본 발명에 의한 즉석식 소재 조성물 제조방법은 외관, 맛, 냄새, 조직감 등이 우수한 영양밥용 즉석식 소재 조성물을 제조할 수 있다. The instant food material composition for nutritious rice provided by the present invention can be easily put into instant use at the time of cooking without pretreatment such as washing or water, and can be stored for a long time, easy to carry, and have excellent nutritional value. In addition, the instant food material composition manufacturing method according to the present invention can produce an instant food material composition for nutritious rice excellent in appearance, taste, smell, texture.
본 발명은 적당한 크기로 세절한 표고버섯 10~80중량%, 은행 2~30중량%, 콩 5~50중량%, 밤 2~40중량%, 세절한 고구마 2~50중량%, 세절한 당근 5~50중량%, 및 세절한 연근 2~50중량%를 끓여 냉각한 0.5~15% 소금물에 0.1~3분간 침지하여 건져내 레토르트 포장하여 가압살균 하는 것을 특징으로 한다. The present invention 10 ~ 80% by weight of shiitake mushrooms, moderately sized 2-30% by weight, 5-50% by weight of beans, 2-40% by weight of chestnuts, 2-50% by weight of sweet potatoes, fine carrot 5 ~ 50% by weight, and finely cut lotus root 2-50% by weight immersed in chilled 0.5-15% brine for 0.1 to 3 minutes, it is characterized in that the retort packaging by autoclaving.
본 발명에 사용되는 원료의 전처리는 다음과 같이 한다. 표고버섯은 생표고를 그대로 사용하거나 건표고를 물에 불린 후 사용할 수 있으며 적당한 크기로 세절하며, 바람직하게는 가로, 세로, 높이를 각각 0.7 cm 내외의 크기로 잘라 사용한다. 콩은 검은콩, 강낭콩, 완두콩 등 어떤 종류의 콩도 단독 혹은 혼용하여 사용할 수 있으며 또한 생콩이나 건조콩 모두 사용할 수 있다. 당근, 연근과 고구마는 세척 후 각각 적당한 크기로 세절하며, 바람직하게는 가로, 세로, 높이를 약 0.7 cm 내외의 크기로 잘라 사용한다. 은행은 껍질을 벗기고 그대로 사용하며, 밤은 박피된 생밤이나 건조밤을 사용할 수 있으며 원형 그대로 사용하거나 적당한 크기로 자르며, 바람직하게는 가로, 세로, 높이를 0.7 cm 내외의 크기로 잘라 사용할 수 있다. The pretreatment of the raw material used in the present invention is as follows. Shiitake mushrooms can be used as it is, or dried dry soaked in water, and can be cut into suitable sizes. Preferably, the shiitake mushrooms are cut into horizontal, vertical, and height sizes of about 0.7 cm. Beans can be used alone or in combination with any type of bean, including black beans, kidney beans, and peas. Carrots, lotus root and sweet potatoes are each chopped into appropriate sizes after washing, and preferably cut to about 0.7 cm in width, length and height. The ginkgo is peeled and used as it is, and the chestnut can use peeled raw chestnuts or dried chestnuts, and can be used as it is or cut into a suitable size.
상기와 같이 전처리된 원료들은 각각의 함량비 즉 표고버섯 10~80중량%, 은행 2~30중량%, 콩 5~50중량%, 밤 2~40중량%, 세절한 고구마 2~50중량%, 세절한 당근 5~50중량%, 및 세절한 연근 2~50중량% 비율로 혼합하여 끓여서 냉각한 0.5~15% 소금물에 0.1~3분간 침지하거나 각각의 원료를 상기와 같은 소금물에 처리(침지)하여 건져낸 후 혼합하여 레토르트 포장한다. 바람직하게는 소금물 3.0~10%에서 0.5~2분간 처리하는 것이 좋다. 소금물의 농도가 0.5% 보다 낮으면 취반 후 밥의 기호도가 떨어지며 소금물에 의한 다른 효과인 갈변억제 효과도 감소된다. 소금물의 농도가 15% 이상이면 원료에 함유된 소금 농도가 높아 레토르트 후에 원료의 수축 현상이 일어나 원료내의 수분 등 영양성분이 빠져나온다. 또한 취반된 밥에 짠맛이 강하여 기호도가 떨어진다. 침지시간에 대해서는 0.1분 미만이면 원료에 소금물의 침투가 충분하지 않아 원료에 이행된 소금량이 작고, 3분 이상이면 소금물에 원료의 영양성분이 용출되는 문제점이 있다. 영양밥 소재를 레토르트 포장 후 최종수분함량은 50~90중량%로 조절한다. 바람직하게는 60~85중량%가 좋다. 수분함량이 50% 보다 낮으면 살균시 건조콩이나 건조밤 등에 수분이 충분하지 않아 살균효과가 떨어지고 취반시 콩의 조직감이 딱딱해지는 문제점이 있고 90% 이상이면 레토르트 살균 후 영양성분, 색소 등이 용출된 물이 잔존하여 상품성이 떨어지는 문제점이 있다. Pre-treated raw materials as described above are each content ratio of 10 to 80% by weight of shiitake mushrooms, 2 to 30% by weight of ginkgo, 5 to 50% by weight of beans, 2 to 40% by weight of chestnuts, 2 to 50% by weight of sweet potatoes, Mix 5 ~ 50% by weight of fine carrots and 2 ~ 50% by weight of fine lotus root, and soak in boiled and cooled 0.5 ~ 15% brine for 0.1 ~ 3 minutes or treat each raw material in the above brine (immersion) After dipping, mix and retort the package. Preferably, the salt water is treated in 3.0 to 10% for 0.5 to 2 minutes. If the brine concentration is lower than 0.5%, the taste of the rice decreases after cooking and the browning inhibitory effect, another effect of the brine, is also reduced. If the concentration of the brine is 15% or more, the salt concentration in the raw material is high, the shrinkage phenomenon of the raw material occurs after the retort, and nutrients such as moisture in the raw material is released. In addition, the cooked rice has a strong salty taste, and the taste is low. When the immersion time is less than 0.1 minutes, there is not enough salt water to penetrate the raw material, so the amount of salt transferred to the raw material is small, and if more than 3 minutes, the nutrient component of the raw material is eluted in the brine. The final moisture content of the nutritious rice after retort packaging is adjusted to 50 to 90% by weight. Preferably 60-85 weight% is good. If the moisture content is lower than 50%, there is not enough moisture in dried beans or dried chestnuts during sterilization, so that the sterilization effect is inferior and the texture of the beans becomes hard during cooking.If more than 90%, nutrients and pigments are eluted after retort sterilization. There is a problem in that the water is left to lose the commerciality.
상기 원료는 레토르트 포장 후 즉시 100~120℃에서 50~90분간 살균한다. 바람직하게는 105~115℃에서 60~80분간 살균한다. 살균온도가 100℃보다 낮으면 살균이 불충분하여 저장성이 떨어지며 살균온도가 120℃보다 높으면 원료 조직이 물러지며 살균 후 살균취가 발생되는 문제점이 있다. The raw material is sterilized 50 to 90 minutes at 100 ~ 120 ℃ immediately after retort packaging. Preferably sterilize 60-80 minutes at 105-115 degreeC. If the sterilization temperature is lower than 100 ℃ sterilization is insufficient, storage properties are lower, if the sterilization temperature is higher than 120 ℃ there is a problem that the raw material is receded, sterilization odor occurs after sterilization.
따라서 본 발명에서는 하기의 표고버섯 영양밥용 즉석식 소재 조성물의 제조방법을 제공한다. Therefore, the present invention provides a method of preparing an instant food composition for shiitake nourishing rice.
[1] (a) 표고버섯, 밤, 당근, 연근 및 고구마를 세척하여 세절하고, 은행 및 콩을 세척하는 전처리 단계; (b) 표고버섯 10~80중량%, 은행 2~30중량%, 콩 5~50중량%, 밤 2~40중량%, 고구마 2~50중량%, 당근 5~50중량% 및 연근 2~50중량% 비율이 되도록 각 재료를 혼합한 후 끓여서 냉각한 소금물에 침지한 후 건져내거나, 각각의 재료를 소금물에 처리(침지)하여 건져낸 후 혼합하는 단계; (c) (b)단계에서 소금물에 침지하여 건져낸 재료들을 레토르트 파우치에 포장하는 단계; 및 (d) 레토르트 포장된 것을 가압 살균하는 단계를 포함하는 것을 특징으로 하는 표고버섯 영양밥용 즉석식 소재 조성물의 제조방법.[1] (a) a pretreatment step of washing and cutting shiitake mushrooms, chestnuts, carrots, lotus root and sweet potatoes, and washing banks and beans; (b) 10 to 80% by weight of shiitake mushrooms, 2 to 30% by weight of ginkgo, 5 to 50% by weight of beans, 2 to 40% by weight of chestnuts, 2 to 50% by weight of sweet potatoes, 5 to 50% by weight of carrots and 2 to 50 lotus roots weight% Mixing each material to a ratio and immersing it in boiled and cooled brine and then dipping, or treating and dipping each material in brine and then mixing them; (c) packaging the ingredients extracted by dipping in brine in step (b) in a retort pouch; And (d) autoclaving sterilized retort packages.
[2] [1]에 있어서, 상기 끓여서 냉각한 소금물의 농도가 0.5~15%이고, 상기 침지는 0.1~3분간하는 것인 표고버섯 영양밥용 즉석식 소재 조성물의 제조방법.[2] The method for producing an instant food composition for shiitake nourishing rice according to [1], wherein the boiled and cooled brine has a concentration of 0.5 to 15% and the immersion for 0.1 to 3 minutes.
[3] [1]에 있어서, 상기 레토르트 파우치에 포장시 최종수분함량이 50-90%가 되도록 하는 것인 표고버섯 영양밥용 즉석식 소재 조성물의 제조방법.[3] The method of preparing the instant food composition for shiitake nourishing rice according to [1], wherein the final moisture content is 50-90% when the retort pouch is packaged.
[4] [1]에 있어서, 상기 살균은 100-120℃에서 50-90분간 실시하는 것인 표고버섯 영양밥용 즉석식 소재 조성물의 제조방법.[4] The method of producing the instant food composition for shiitake nourishing rice, wherein the sterilization is performed at 100-120 ° C. for 50-90 minutes.
또한 본 발명은 상기 [1] 내지 [4] 중 어느 하나의 방법으로 제조된 표고버섯 영양밥용 즉석식 소재 조성물도 제공한다.The present invention also provides an instant food material composition for shiitake nourishing rice prepared by the method of any one of the above [1] to [4].
이하 본 발명은 하기 실시예를 통하여 보다 상세하게 설명하기로 한다. 이는 본 발명의 이해를 돕기 위하여 제시된 것일 뿐 이에 한정되는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to the following examples. This is only intended to help the understanding of the present invention is not limited thereto.
<실시예 1 내지 10><Examples 1 to 10>
생표고버섯, 당근, 연근, 깐밤, 고구마를 세척 후 가로, 세로, 높이 0.7 cm의 크기로 세절하고 건조 검은콩, 은행은 세척 후 표고버섯:당근:연근:밤:고구마:검은콩:은행을 44:14:7:7:7:7:7비율(중량비)로 혼합하여 소금물 농도, 침지시간, 수분함량 등을 표 1과 같은 방법으로 처리하여 파우치에 포장한 후 110℃에서 70분간 살균하였다. After washing raw shiitake mushrooms, carrots, lotus roots, sweet chestnuts, and sweet potatoes, cut them into a size of 0.7 cm in height, width, length, and dry black beans. After mixing in a ratio of 14: 7: 7: 7: 7: 7 (weight ratio), the brine concentration, immersion time, water content, etc. were treated in the same manner as in Table 1, and then sterilized for 70 minutes at 110 ℃.
<실험예 1> Experimental Example 1
상기 실시예 1 내지 10의 방법으로 제조된 표고버섯 영양밥용 소재를 성인남녀 15명을 대상으로 외관, 맛, 조직감 및 전반적 기호도에 대한 기호도 순으로 9점 척도법으로 관능검사를 실시하여 그 결과를 하기 표 2에 나타내었다. The shiitake nourishing rice material prepared by the method of Examples 1 to 10 was subjected to sensory tests by nine-point scale method in order of appearance, taste, texture, and overall preference of 15 adult men and women. Table 2 shows.
상기 표 2에 나타난 바와 같이 외관, 맛, 조직감 및 전반적 기호도에 소금물의 농도, 침지시간 및 살균시 영양밥용 소재 조성물의 수분함량 등이 복합적으로 영향을 미치는 것으로 나타났다. 10% 소금물 농도에 0.5-1분 침지하여 최종수분 함량을 60%-80%로 조절하는 경우 기호도가 높았으며, 소금농도 및 침지시간이 같고 수분함량이 90%일 경우 외관 및 조직감의 기호도가 떨어지는 것으로 나타났다. 소금물 농도가 15%인 실시예 3과 6도 짠맛이 강하게 느껴져 기호도가 떨어지는 것으로 나타났다. As shown in Table 2, the appearance, taste, texture and overall acceptability of the brine concentration, the soaking time and the moisture content of the nutritious rice material composition during sterilization were found to have a complex effect. When the final moisture content was adjusted to 60% -80% by immersing 0.5-1 min in 10% brine concentration, the preference was high. Appeared. The salty concentration of Example 3 and 6 with a salt water concentration of 15% strongly felt that the palatability was lowered.
<실시예 11 내지 15><Examples 11 to 15>
실시예 8과 동일한 방법으로 표고버섯 영양밥용 소재 조성물을 제조하되, 레토르트 파우치 살균시 살균온도 및 살균시간을 표 3과 같은 조건으로 실시하였다. A material composition for shiitake nourishment rice was prepared in the same manner as in Example 8, but the sterilization temperature and sterilization time during sterilization of the retort pouch were carried out under the conditions shown in Table 3.
<실험예 2> Experimental Example 2
상기 실시예 11 내지 15의 방법으로 제조된 표고버섯 영양밥용 소재 조성물을 성인남녀 15명을 대상으로 외관, 맛, 냄새, 조직감 및 전반적 기호도에 대한 기호도 순으로 9점 척도법으로 조사하여 그 결과를 하기 표 4에 나타내었다. The material composition for shiitake nourishing rice prepared by the method of Examples 11 to 15 was investigated by nine-point scale method in order of appearance, taste, smell, texture, and overall acceptability of 15 adult males and females. Table 4 shows.
상기 표 4에 나타난 바와 같이 살균시간이 너무 길거나 살균온도가 높을 경우 냄새항목에서의 기호도가 떨어졌으며, 외관 및 조직감 또한 살균온도가 너무 높을 경우 기호도가 현저히 감소됨을 알 수 있었다. 본 실험 결과 110℃에서 70분 살균(실시예13)하는 것이 가장 기호도가 우수한 것으로 나타났다. As shown in Table 4, when the sterilization time is too long or the sterilization temperature is high, the degree of preference in the odor item is decreased, and the appearance and texture are also significantly reduced when the sterilization temperature is too high. As a result of the experiment, 70 minutes sterilization at 110 ° C. (Example 13) showed the best preference.
Claims (5)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020070084238A KR100898827B1 (en) | 2007-08-22 | 2007-08-22 | Instant additives containing mushroom for nutritious cooked rice and a preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020070084238A KR100898827B1 (en) | 2007-08-22 | 2007-08-22 | Instant additives containing mushroom for nutritious cooked rice and a preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20090019935A KR20090019935A (en) | 2009-02-26 |
| KR100898827B1 true KR100898827B1 (en) | 2009-05-22 |
Family
ID=40687473
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020070084238A KR100898827B1 (en) | 2007-08-22 | 2007-08-22 | Instant additives containing mushroom for nutritious cooked rice and a preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100898827B1 (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR930011907A (en) * | 1991-12-23 | 1993-07-20 | 유영학 | How to make retort nutritious rice |
| KR100242856B1 (en) | 1992-12-15 | 2000-02-01 | 손경식 | A preparation for 5 grain-soup(sticky rice, indain millet, millet, soybean, red-bean) |
| KR20000019145A (en) * | 1998-09-09 | 2000-04-06 | 김길환 | Bean for instant boiling rice therewith and preparing method thereof |
| KR20020081176A (en) * | 2002-09-18 | 2002-10-26 | 유연실 | The cook method rice by skill ingredient |
-
2007
- 2007-08-22 KR KR1020070084238A patent/KR100898827B1/en not_active IP Right Cessation
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR930011907A (en) * | 1991-12-23 | 1993-07-20 | 유영학 | How to make retort nutritious rice |
| KR100242856B1 (en) | 1992-12-15 | 2000-02-01 | 손경식 | A preparation for 5 grain-soup(sticky rice, indain millet, millet, soybean, red-bean) |
| KR20000019145A (en) * | 1998-09-09 | 2000-04-06 | 김길환 | Bean for instant boiling rice therewith and preparing method thereof |
| KR20020081176A (en) * | 2002-09-18 | 2002-10-26 | 유연실 | The cook method rice by skill ingredient |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20090019935A (en) | 2009-02-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100726178B1 (en) | Process for preparing smoked pork with herbal extracts and wine source | |
| CN104172276A (en) | Processing method of instant salted baked fish spines | |
| CN104187506A (en) | Pickled radish product and low-salt three-section pickling method | |
| KR20100111153A (en) | Composition comprising chaga for curing and smoking of duck meat using it and its preparation method | |
| KR101121738B1 (en) | A method of preparing kimchi | |
| KR101627299B1 (en) | Kimchi seasoning containing perilla seed oil, method for manufacturing kimchi using the same, and kimchi prepared by using the same | |
| KR20130105953A (en) | Health functional porridge and method for manufacturing the porridge | |
| CN113907293A (en) | Processing method of prefabricated loach dish | |
| CN107048372B (en) | Processing method of instant vegetable bag and product thereof | |
| KR100753356B1 (en) | Slices of shiitake mushroom preserved in soy sauce and manufacturing process thereof | |
| CN112690441A (en) | Mushroom sour and hot sauce | |
| KR100898827B1 (en) | Instant additives containing mushroom for nutritious cooked rice and a preparation method thereof | |
| CN104473097A (en) | Processing method of spiced taro chips | |
| KR100846129B1 (en) | Functional cooked meats containing pine-mushroom and process for the prepararion thereof | |
| KR101003563B1 (en) | Method of preparing red ginseng kimchi | |
| KR101515528B1 (en) | Kimchi comprising beef brisket stock and the preparing method of the same | |
| KR20120080756A (en) | Method manufacturing can of comb pen shell | |
| CN111671076A (en) | Curry pleurotus eryngii-shaped yuan bean beef paste and making method thereof | |
| KR100871400B1 (en) | Kimchi including of sugared sliced tomato and preparation method thereof | |
| CN105124650A (en) | Canned tilapia and preparing method thereof | |
| CN104996984A (en) | Convenient edible-fungus soup with efficacies of relaxing tendons and activating collaterals , and preparation method of convenient edible-fungus soup | |
| KR102562705B1 (en) | Method for Preparing Mushroom Spread Saouce | |
| KR102595926B1 (en) | Octopus seafood pajeon and manufacturing methods thereof | |
| KR101486986B1 (en) | Composition for persimmons chutney | |
| KR100723619B1 (en) | Method for manufacturing of pleurotus eryngii chips additive natural anthocyanin |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| LAPS | Lapse due to unpaid annual fee |