KR100937334B1 - Method of manufacturing instant scorched rice soup containing seafood - Google Patents

Abstract

The present invention is individually packaged to be easily enjoyed at home, expensive seafood Nurungjitang, which can only be enjoyed at luxury Chinese restaurants, can be consumed by heating in a microwave for about 1 to 2 minutes, and the appearance of seafood and vegetables is rich. Or texture is improved, palatability is improved, and relates to an instant seafood Nurungjitang and its manufacturing method capable of long-term distribution at room temperature. The instant seafood Nurungjitang of the present invention is processed by filling the glutinous rice nurungji with nitrogen filling in a separate container, and packaged with a retort sauce containing abundantly added seafood such as squid and shrimp and vegetables such as onions, carrots and bamboo shoots. It can be easily consumed using a microwave oven.

Seafood Nurungjitang, Retort, Simmered, Nurungji, Microwave

Description

Method of manufacturing instant seafood Nurungjitang soup {Method of manufacturing instant scorched rice soup containing seafood}

The present invention relates to an instant seafood Nurungjitang and its manufacturing method, and more specifically, it is individually packaged so that you can enjoy expensive seafood Nurungjitang, which can only be enjoyed at a high-end Chinese restaurant, at home for about 1 to 2 minutes. The present invention relates to an instant seafood Nurungjitang and a method for preparing the same, which can be ingested by heating, rich in dried foods such as seafood and vegetables, which improves the appearance and texture, and improves palatability.

Nurungjitang is a typical high-quality Chinese cuisine that is finished by pouring the sauce with seafood and vegetables on the nurungji, but it is usually not easy to cook at a Chinese restaurant. It has not been recognized.

However, with the development of food processing technology and distribution technology, the types of foods that are instantiated become more diverse, and there have been attempts to make instant foods for Nurungjitang. For example, Korean Patent Publication No. 10-2006-0081925 (July 2006) Released on Jan. 14) "Method of manufacturing instant fusion cup non-painted Nurungjitang" can be eaten quickly by pouring only hot water, free of moisture and long-term preservation, and can be used as an instant rice food to replace flour instant food. The present invention discloses an instant nurungjitang composition and a method for preparing the same, which are completed by packing and containing powdered soup and flake soup in an aluminum polyethylene wrapping paper. This method comprises the steps of preparing rice by preparing a rice with rice and pressurizing at 200 ° C. so that the thickness of the nurungji is 5 mm in a mold; Grinding beef, pork, chicken, duck, egg or fish in a liquid form to prepare a liquid form and drying by blowing hot air to prepare a nurungji powder soup; Grinding various vegetables and fruits in a blender to form small chunks and then drying them to produce nurungji flake soup; It was configured to pack 200 parts by weight of the Nurungji in a cup container, and 10 parts by weight of the powdered soup and 10 parts by weight of the flake soup in an aluminum polyethylene wrapping paper.

However, the instant nurungjitang by the above method can be used simply by pouring hot water into nurungji, powdered soup and flake soup, but can be used simply, by using a powdered soup and flake soup obtained by grinding all the solids into a liquid , Nourungjitang The original crumbs and texture did not survive at all, it was difficult to taste the unique flavor of Nurungjitang. In addition, this is far from the shape of the original seafood Nurungjitang.

Therefore, the present inventors have researched and experimented on a method for preparing instant seafood Nurungjitang, including retort sauce, which has abundant dryness of seafood and vegetables, and the yutanji treatment of nurungji, which utilizes the crispy and delicious texture of nurungji. As a result, the present invention was completed.

The purpose of the present invention is cheaply and easily packaged individually to be eaten by heating in a microwave oven for 1 to 2 minutes, the richness of seafood and vegetables, such as rich in appearance and texture, instant seafood Nurungjitang excellent taste And to provide a method for producing the same.

Another object of the present invention is to provide a ready-made seafood Nurungjitang and a method of manufacturing the same, which can be preserved for a long time at room temperature by retort sterilization of the rich sauce and packaging separately from the sauce and nurungji to enjoy the visual or auditory eating pleasure.

The instant seafood Nurungjitang of the present invention for achieving the above object is a product containing a seafood and onions, carrots and bamboo shoots, including a lumped glutinous rice Nurungji and a cut squid and shrimp cut into a nitrogen-filled container It is composed by packing together the Nurungjitang sauce, filled in a retort pouch, and heated the nurungjitang sauce and the glutinous rice nurungji for 1 minute in a microwave to pour the nurungjitang sauce into the glutinous rice nurungji. It features.

That is, the instant seafood Nurungjitang of the present invention is a product consisting of glutinous rice noodles and a retort sauce rich in dust, and by heating the sauce together or separately in a microwave oven, the sauce is poured into nurungji just before eating, and is unique to seafood Nurungjitang. It was developed to use the sound of ~~ "and the texture of the crunchy and delicious Nurungji.

The weight ratio of glutinous rice nurungji and nurungjitang sauce is preferably about 1: 6.

The nurungjitang sauce is 13 to 20% by weight of seafood, including squid and shrimp, 13 to 20% by weight of vegetables, including onions, carrots, shiitake mushrooms and bamboo shoots, 2 to 5 weight of vegetables, including garlic, leeks and ginger %, Starch 2-5%, oyster sauce, seafood extract, sesame oil and pepper powder 5-15% by weight, and purified water 35-65% by weight.

In addition, the method for producing instant seafood Nurungjitang according to the present invention fried by adding refined salt to the glutinous rice and dried cooked rice to a thickness of 5mm fried fried rice for 20-30 seconds in cooking oil heated to 180 ~ 190 ℃. Manufacturing,

Seal the glutinous rice nurungji in a container capable of microwave heating filled with nitrogen to seal,

13 to 20% by weight of seafood, including squid and shrimp, and 13 to 20% by weight of vegetables, including onions, carrots, shiitake mushrooms and bamboo shoots, together with 2 to 5% by weight of vegetables, including garlic, green onions, and ginger. After roasting, by adding 5-15% by weight of seasoning raw materials, oyster sauce, seafood extract, sesame oil and pepper powder, 2-5% by weight starch and 35-65% by weight purified water to prepare a nurungjitang sauce,

Filling the Nurungjitang sauce in a retort pouch and heat sterilization at 118 ~ 121 ℃ for 15-25 minutes, and then cooled,

And the retort pouch containing the glutinous rice nurungji container and the nurungjitang sauce.

The first process of the manufacturing method according to the present invention is the nurungji processing process. This is a process of filling the container with nitrogen after milking dried glutinous rice nurungji at a suitable time and temperature, it is important to set the processing conditions that can extend the shelf life and increase the complex taste.

The second step in the production method of the present invention is the manufacturing process of nurungjitang sauce rich in dry matter filled in a retort container.

Retort foods are curry, hess, vinegar, porridge, soup, steamed meat, hot pot, soup, meat and fish cooked products prepared in single-layer plastic film or metal foil or in a layer formed by adhering them into pouches and other shapes. It is sterilized or sterilized by filling and sealing food such as pressure heating and sterilization or sterilization, and has the advantage of being edible by direct or simple cooking method, high preservation and easy to carry and transport. General retort foods have a shelf life of 1 to 2 years, but the use of aluminum laminated pouches with excellent light-blocking properties and oxygen-blocking properties for long-term storage, but in the present invention, can be stored at room temperature and warmed for about 1 to 2 minutes. Any material that can be used in a microwave oven can be used.

However, in order to find out the optimal sterilization conditions for long-term storage at room temperature, it satisfies the bacterium development test negative, which is the standard of retort food standards in food industry, through sterilization experiments under various conditions ranging from 105 to 125 ℃ and 5 to 30 minutes. In evaluating conditions, 3.5 or higher was adopted.

In addition, the raw material blending ratio of nurungjitang sauce was adjusted to the ratio of seafood, vegetables, seasonings and the like to finally set the ratio of excellent compounded rice.

Another consideration in the present invention is the setting of conditions to be processed in a microwave oven before eating the nuruji and nurungjitang sauce prepared as described above. In other words, cooked in a container prepared in accordance with the method of the present invention Nurungjitang and retort pouch cooked in a variety of conditions in a microwave oven cooked in a heating condition just before eating and poured the heated Nurungji peculiar to seafood Nurungjitang " Along with the sound of “A ~~~”, you can choose the condition that you can enjoy the taste of crispy, savory nurungji and rich seafood and vegetables.

Hereinafter, the manufacturing process of the instant seafood Nurungjitang of the present invention will be described in detail.

1. Manufacturing of Nurungji

(1) glutinous rice nurungji

After washing the glutinous rice, a little refined salt is added to prepare rice and dried to a thickness of 5 mm long.

(2) fried rice

Fry well-dried nurungji in cooking oil heated to 180 ~ 190 ℃ for 20 ~ 30 seconds, then remove oil properly. It is preferable to fry in palm oil at about 190 ° C. for about 30 seconds.

(3) Nurungji charge

The fried nurungji 25g each weighed in a plastic container that can be used in a microwave oven is filled with nitrogen and sealed. Nitrogen filling is intended to improve shelf life by slowing the rancidity of oil.

2. Preparation of Seafood Nurungjitang Sauce

(1) raw material pretreatment

Squid and shrimp are washed thoroughly and cut into small pieces. Cut onions, carrots, shiitake mushrooms, bamboo shoots, garlic, and green onions into sizes that are easy to eat.

(2) sauce manufacturing

Add 2-5% by weight of green onions, garlic, and ginger (based on the total weight of the sauce) to the oil, fry and flavor, 13-20% by weight of seafood, including squid and shrimp, and onions, carrots, shiitake mushrooms, and bamboo shoots 13 ~ 20% by weight of the vegetables included, roasted, and then 5-15% by weight seasoning raw materials, including oyster sauce, seafood extract, sesame oil and pepper powder and 35-65% by weight of purified water. Add 2-5% by weight of starch and heat to stir until a suitable viscosity is formed.

(3) filling and retort sterilization

150 g of the prepared sauce was weighed and filled into pouches, and heat sterilized at a pressure of 1.8 kg / cm 2 at 118 to 121 ° C. for 15 to 25 minutes, followed by cooling.

3. Packing

The container containing the lacquered nurungji and the retorted sterilized seafood nurungjitang sauce are packed together in a paper case.

4. Cooking in a microwave

The container containing the lactating nurungji is slightly peeled off the upper part, and the retort seafood Nurungjitang sauce is cut in the upper part of the pouch and heated in a microwave oven with nurungji for 1 to 2 minutes.

The heated sauce is poured into heated Nurungji and eaten.

According to the present invention, seafood Nurungjitang, a high-quality Chinese food, can be easily and cheaply eaten, individually packaged and consumed by heating in a microwave for about 1 to 2 minutes, and the richness of seafood and vegetables makes it rich in appearance and texture. It is possible to provide instant seafood Nurungji-tang, which is remarkably improved in taste.

In addition, according to the present invention, it is possible to provide long-term preservation at room temperature and to provide instant seafood Nurungjitang and its manufacturing method utilizing the pleasure of eating visually and acoustically by separately packaging sauce and nurungji.

Hereinafter, the preferred embodiments of the present invention will be described, but the present invention is not limited to the embodiments, and those skilled in the art may make various modifications without departing from the gist of the present invention. As such modifications fall within the protection scope of the present invention, the protection scope of the present invention should be interpreted as described in the claims.

Example 1 Milking Treatment of Nurungji

After washing the glutinous rice, a little refined salt is added to prepare rice, and the rice is dried to have a thickness of 5 mm. The dried nurungji was treated with palm oil, corn oil, and soybean oil, and sensory evaluation was conducted on 20 professional panelists.The taste was labeled as ◎: Very good, ○: Good, △: Normal, X: Bad. .

Set-up test for glutinous rice nurungji Condition A Condition B Condition C Condition D Condition E Condition F Temperature (℃) 170 170 180 190 210 220 Time (sec) 20 30 30  30  20  20 Texture X △ ○ ◎ △ X Compound beauty X ○ ○ ◎ △ X

As a result of setting the lactation treatment conditions under various conditions, the texture and the complex taste were excellent at 20 ~ 30 seconds at 180 ~ 190 ℃. In addition, the oil absorption was not only low, but also crispy and excellent in appearance. Palm oil, corn oil and soybean oil were tested for differences according to oil types, and palm oil was found to be excellent in terms of preference and storage. Frying in palm oil for about 30 seconds at about 190 ℃ showed the best results.

Example 2 Determination of the Mixing Ratio of Seafood Nurungjitang Sauce

In the present embodiment, the mixing ratio of A, B, C, D is different as shown in Table 2 below, squid and shrimp as seafood, onion, carrot, shiitake, bamboo shoot as vegetables, garlic, green onion, and ginger as spices vegetables. , Prepared modified starch as starch, oyster sauce, seafood extract, pepper powder and sesame oil as seasonings, and the remaining amount of purified water was prepared to prepare a seafood Nurungjitang sauce.

Mixing ratio of raw materials of seafood Nurungjitang sauce Formulation A (wt%) Formulation B Formulation C Formulation D Seafood 15 15 15 15 garden stuff 17 17 17 17 Hyangshin Vegetables 3 4 4 4 Corn oil 2 One One 2 Oyster sauce 4 6 4 4.5 Seafood Extract 2 0 One 2 Pepper powder 0.1 0.1 0 0.1 Sesame oil 0.5 0 0.5 0.5 Modified starch 4 3 3 4 Purified water 52.4 53.9 54.5 50.9

As a result of sensory evaluation (5-point scale preference test method; the larger the number, the higher the preference level) of the seafood Nurungjitang sauce according to the formulations A to D, thus prepared, the color, appearance, and overall taste were excellent. In particular, the seafood Nurungjitang sauce of Formulation D showed the best results. The results are shown in Table 3 below.

Sensory test result of seafood Nurungjitang sauce Inspection items Formulation A Formula B Formulation C Formulation D Symbol of color 4.71 4.75 4.65 4.82 Sign of appearance 4.47 4.35 4.25 4.52 Symbol of whole taste 4.15 3.85 3.97 4.89

Seafood Nurungjitang sauce of formulation D, which is well suited to Nurungji and has a high degree of preference, was poured on nurungji which was melted in accordance with the condition D in Example 1 to complete the seafood Nurungjitang, which was compared with products sold in Chinese restaurants. It was. Sensory evaluation was performed by five-point scale acceptance test on 20 specialists. The results are shown in Table 4 below (the larger the number, the higher the preference, and N.S means no difference in survey items).

Inspection items Formulation D Commercial Chinese Restaurant N.S of the symbol of the color 4.71 4.82 Appearance sign N.S 4.47 4.52 N.S of the taste of the whole taste 4.59 4.56

As can be seen from Table 4, as a result of comparing and evaluating the seafood Nurungjitang of the best ratio in the embodiment of the present invention and seafood Nurungjitang of the Chinese restaurant on the market, in terms of color, appearance and overall taste It was evaluated at similar level without significant difference.

Example 3 Sterilization Conditions

After filling the pouch with 150g each of the finished seafood Nurungjitang sauce was determined sterilization conditions for long-term storage and distribution at room temperature.

The microbial standards of retort foods under current food regulations are bacteriologically negative and prohibit the use of tar pigments and preservatives. Therefore, in the case of seafood Nurungjitang sauce of the present invention was not added tar pigments and preservatives, and received a non-detection determination by requesting an analysis to a certified testing laboratory, sterilization of conditions that can manage the microbial standard bacteria development test negative Was carried out. As a result of the physicochemical analysis of the Haeul Nurungjitang sauce according to the present invention, the pH was in the range of 5.0 to 6.0, and the water activity (Aw) was 0.95 to 0.98. Therefore, the target of retort sterilization was set to Fo 3.2 or higher according to the standard for preparing retort food. . The present inventors set the target Fo value (the sterilization reference value of the retort food) to 3 to 10 in consideration of the temperature deviation that may occur during scale up, the change of the initial bacterial count according to the state of the raw material, and the safety factor when setting the expiration date. Temperature and time were tested and sensory evaluation according to sterilization conditions was conducted on 20 trained panels.

Sensory evaluation results according to sterilization conditions (5-point method) 115 ℃ 10 minutes 118 ℃ 20 minutes 121 ℃ 20 minutes 124 ℃ 10 minutes Symbol of color 5 4 4 2 Sign of appearance 5 4 4 3 Already, off-strength One One One 2 Symbol of dry texture 5 5 4 3 Symbol of compound beauty 5 4 4 2

As a result of performing sensory evaluation for each sterilization condition as shown in Table 5, when the sterilization was performed at 115 ° C. for 10 minutes, the sensory evaluation result was the best, but the target Fo value was not satisfied. Since there was no sensory difference between the conditions of 115 ° C. used for 10 minutes and the conditions satisfying the target Fo value, 20 minutes were set at 118 ° C. under sterilization conditions in consideration of workability and utility. As a result of the microbial test under the set conditions, the results of the general bacteria, E. coli group test and the bacteriostatic test were also negative.

Example 4 Setting of Shelf Life

1. Retort Seafood Nurungjitang Sauce

A test was conducted to investigate the quality change during storage of the sealed retort seafood Nurungjitang sauce pouch sterilized under the sterilization conditions selected according to Example 3.

The test method was a combination of sensory and bacteriological tests, and sensory tests had a unique color taste and were already evaluated for 20 well-trained sensory test panels that had no odor. It is judged that the product has little change in quality by expiration date and can be recommended for food.

The criteria for evaluation are as follows.

When compared to the product immediately after manufacture: 5

Seems slightly different but indistinguishable: 4

There are some differences: 3

There is a difference: 2

The difference is clear: 1

Bacterial test was conducted according to Food Code Article 7. General Test Method 8. Microbial Test Method 16) Bacteria (Bacterial Development Test) ② Bacterial Test.

Expiration date setting test result Period (month) Right after manufacturing One 3 5 7 9 10 11 12 13 14 15 Sensory evaluation 5.0 5.0 4.8 4.6 4.5 4.4 4.2 4.1 4.0 3.8 3.6 3.5 Bacterial test voice voice voice voice voice voice voice voice voice voice voice voice

From the above results, it was found to be safe in terms of quality up to 15 months at room temperature, but the shelf life was selected to be 12 months at room temperature in consideration of the safety factor (80%).

2. Yutang Nurungji

According to the condition D of Example 1, a test was carried out to examine the quality change during storage of nurungji, which was put in a container, filled with nitrogen, and sealed with nitrogen.

The sensory test had a unique flavor and was evaluated for 20 well-trained sensory test panel who had no odor and compared with the product immediately after manufacturing. Products with 3.5 points or more (5-point evaluation method) had almost no quality change by the expiration date. It was determined that it could be recommended.

The criterion is the same as that for the seafood Nurungjitang sauce.

Expiration date setting test result Period (month) Right after manufacturing One 2 3 4 5 6 7 8 Sensory evaluation 5.0 5.0 4.8 4.6 4.3 4.1 4.0 3.9 3.7

From the above results, the shelf life is 8 months at room temperature but the quality is good, but considering the safety factor (80%), the shelf life was selected to 6 months at room temperature.

Therefore, the instant seafood Nurungjitang of the present invention is a product that combines the seafood Nurungjitang sauce in a retort pouch and the nurungji processed nurungji in a separate container, so the shelf life is set to 6 months at room temperature in accordance with the shelf life of Nurungji, which has a short shelf life. It was.

Example 5 Setting Processing Conditions in a Microwave Oven Before Cooking

In cooking microwaved Nurungji and the seafood Nurungjitang sauce in the retort pouch in a microwave oven, the container containing the nurungji was opened a little at the top and the sauce was cut a little at the top and heated together. The microwave oven was based on a 700W output and conditions were set to maintain the proper temperature and texture for eating.

A sensory evaluation was conducted on 20 professional panelists by testing various conditions such as carbonization, sound, texture and complex taste of Nurungji. Evaluation criteria were ◎: very good, ○: good, △: normal, X: bad.

Sensory Evaluation Results According to Cooking Time Condition A Condition B Condition C Condition D Condition E Time (sec) 30 50 60  90  150 Nulongji carbonization degree ◎ ◎ ○ △ X Sound radish U U U U Texture X △ ◎ ◎ △ Compound beauty X ○ ◎ ◎ △

When the nurungji was heated in the microwave for more than 90 seconds, carbonization was observed, and the nurungjitang sauce in the retort pouch was found to be at a suitable temperature when heated for 60 seconds or longer. Also, the sound of pouring sauce on Nurungji was possible when it was heated for more than 50 seconds. In terms of texture and complex taste, it was found that the best treatment was performed for 60 to 90 seconds.

Based on these results, cooking cooked rice and sauce together in the microwave for 1 minute or 1-2 minutes was set as a suitable cooking condition. In addition, it was found that the same result as above was obtained even after heating the nurungji and the sauce and pouring the sauce on the nurungji.

Claims (3)

delete delete To prepare glutinous rice nurungji by adding refined salt to the glutinous rice and fried rice cooked to a thickness of 5mm, fried nurungji for 20-30 seconds in cooking oil heated to 180 ~ 190 ℃, Seal the glutinous rice nurungji in a container capable of microwave heating filled with nitrogen to seal, 13 to 20% by weight of seafood, including squid and shrimp, and 13 to 20% by weight of vegetables, including onions, carrots, shiitake mushrooms and bamboo shoots, together with 2 to 5% by weight of flavored vegetables, including garlic, leeks, and ginger. After roasting, by adding 5-15% by weight of seasoning raw materials, oyster sauce, seafood extract, sesame oil and pepper powder, 2-5% by weight starch and 35-65% by weight purified water to prepare a nurungjitang sauce, Filling the Nurungjitang sauce in a retort pouch and heat sterilization at 118 ~ 121 ℃ for 15-25 minutes, and then cooled, The method of producing an instant seafood Nurungjitang consisting of packing the glutinous rice nurungji container and the retort pouch containing the nurungjitang sauce.