KR100967942B1 - Instant bibimbab and making method - Google Patents

Abstract

The present invention relates to a bibimbap for instant production and a manufacturing method, and more particularly, to maintain the authenticity and tradition of the flavor and taste of Jeonju Bibimbap known as food excellent in many aspects, such as nutritional aspects, taste and palatability in our country In order to manufacture industrially, the bone marrow boiled from the blood is removed and boiled in water and put on the bone bone soup and the beef bone soup, sterilized, washed and cooked in a pressure steam cooker after hot air dried herbs and the It is a liquid sauce for herbs added to just before tasting to season the herbs and seasonings applied to the bone bone soup and herbs, and the roasted beef kochujang which is mixed with sesame oil and starch syrup after roasting the roasted beef and gochujang mixture again. Bibimbap for instant production, characterized in that the method for manufacturing and packaging the same The bibimbap according to the present invention can be stored at room temperature due to the reduction of the manufacturing cost and the low-moisture form of sterile state of manufacture according to the simplification of the manufacturing process, thereby reducing the distribution cost and achieving industrial commercialization. Allows you to provide traditional flavors.

Bibimbap, Beef Bulgogi, Namul, Stir-fried Gochujang for Bibimb, Sauce for Herb

Description

Bibimbap for instant production and its manufacturing method {INSTANT BIBIMBAB AND MAKING METHOD}

The present invention relates to a bibimbap for instant production and a method for manufacturing the same, and more particularly, sterilized and washed by placing the bone bone broth using the broth boiled with boiled water after removing the blood from the blood After cooking in a pressurized steamer and hot-air dried herbs, a liquid sauce for herbs added just before tasting to destroy the herbs, and seasonings added to the beef bone meat and herbs, stir-fried roasted beef and red pepper paste mixture After the sesame oil and starch syrup is mixed Bibimbap for instant production, characterized in that the bibimbap made of stir-fried red pepper paste.

In addition, the present invention is produced and packed step of bone bone soup using boiled broth boiled water in the bones from which the blood is removed, and put on the bone bone soup, sterilized, washed and cooked in a pressurized steam cooker followed by hot air drying After the roasted beef and kochujang mixture is again roasted with the preparation and packaging step of the prepared herbs, the liquid sauce preparation and packaging step for the herbs added just before tasting to destroy the herbs, and the seasonings applied to the beef bone meat and the herbs. It relates to a method for producing bibimbap for instant production, comprising the steps of preparing and packaging bibimbung roasted kochujang mixed with sesame oil and starch syrup.

Currently, there are various types of instant bibimbap that are currently commercially available, and accordingly, sauces are manufactured according to each business. However, the conventional bibimbap is mainly cooked with rice and mixed with seasoned herbs. Doing.

Bibimbap is able to take a variety of vegetable composition at once, the nutritional value is high, and due to the convenience of cooking due to the convenience of cooking, its interest is gradually increasing as a suitable food for modern people.

However, in order to commercially produce such bibimbap, a simple food and a high-nutrition food, there is a difficulty in securing the shelf life and texture of vegetables and herbs.

In addition, there is no research technology on the aseptic system of all processes from pretreatment of material to finished product, which is a core technology of the patent, because it is not possible to achieve a lineup of cooking, sterilization and packaging lines for processing various food ingredients.

In addition, in the case of existing instant processed bibimbap, vacuum packing, freezing packing, and sterile packing of all materials are essential when providing them as a group meal or as a convenience type. There was a disadvantage in that a large amount of maintenance cost was generated during the installation and preservation of the system.

Therefore, there was a difficulty in introducing Jeonju Bibimbap in other regions or foreign countries.

Looking at the prior art in the field of instant bibimbap, there have been no cases of commercialization using more than 30 traditional Jeonju bibimbap ingredients, and there is no technology for bibimbap fried gochujang with only bibimbap sauce. The need was recognized.

In addition, a long-term, room temperature distribution is not possible due to mass production of instant bibimbap vegetable composition.

The present invention has been made in order to solve the problems of the prior art as described above, the production cost and room temperature preservation product form according to the simplification of the manufacturing process as well as reducing the distribution cost as well as the quality of the world in the whole world The present invention relates to a bibimbap for instant production and a method of manufacturing the same, with the aim of providing a new method for maintaining the tradition as well as popularizing traditional Jeonju bibimbap by supplying the produced materials.

In addition, the present invention maintains the shelf life and texture of vegetables and herbs as the material of bibimbap, and can provide users with the traditional taste of Jeonju-style bibimbap with excellent taste and flavor, so that it can be delivered to regions and the world outside Jeonju. The purpose of the present invention is to provide a bibimbap for instant production and a method of manufacturing the same, which enables long-term distribution at room temperature.

In addition, by making a line-up of cooking, sterilization and packaging line for processing a variety of food ingredients, there is an effect of reducing the excessive maintenance costs caused by vacuum packaging, freezing packaging, aseptic packaging of all materials.

In addition, bibimbap gochujang sauce and herbs for herb sauce that can increase the taste and flavor is accompanied by the progress of the tasting is more bibimbap taste and nutrition is more effective to enhance the taste.

In order to achieve the above object, the instant bibimbap for instant production of the present invention is to be placed on the bone bone soup and the bone bone soup using boiled broth boiled with water to remove blood, sterilization, washing and then pressurized steam cooker After cooking at hot-dried herbs and the liquid sauce for herbs added to tasting the herbs just before the tasting, and seasonings applied to the beef bones and herbs, the roasted beef and red pepper paste mixture is stir-fry again, and then sesame oil and syrup are added. It is characterized in that it comprises a stir-fried red pepper paste for bibimb mixed.

In addition, the present invention relates to a method for producing a bibimbap for instant production is produced by the bone bone soup with a broth boiled with boiled water to remove the blood from the bones, and the step of placing on the bone beef broth, sterilization, washing and then pressurized Roasted beef and red pepper paste with the seasoning and packaging step of the hot-dried herb after cooking in a steam cooker After the mixture is roasted again, sesame oil and starch syrup is mixed, and the preparation comprises a bibimbap roasted kochujang.

All materials such as rice and herbs used for the instant production of bibimbap are characterized in that they are sterilized and washed using an ultrasonic generator to remove an initial contaminant such as microorganisms.

In addition, the liquid sauce for herbs is prepared by mixing at a ratio of 10W% garlic, 80W% onion and 10W% ginger, and extracted under reduced pressure so that the sugar content is 15 ° Brix with 10W% saline.

In addition, the bibimbung chopped red pepper paste minced beef and then simmered in a mixture of pear juice and sake at a ratio of 1: 3-3: 1 for at least 1 hour, and then roasted with garlic and ginger, and then put the same amount of red pepper paste It is preferable to mix the roasted with sesame oil and syrup.

According to the present invention as described above, by using a bibimbap marinated red pepper paste and a liquid sauce for herbs there is an effect to provide the user with the traditional taste of Jeonju bibimbap excellent taste and flavor.

In order to remove the initial contaminant of all the materials used for bibimbap, sterilization and washing process using ultrasonic generator to make a lineup of cooking, sterilization and packing line for processing food materials to vacuum packing, freezing packing and aseptic packing. It can maintain the traditional taste of Jeonju-style bibimbap with excellent taste and flavor while reducing excessive maintenance costs incurred, and can provide bibimbap for instant manufacturing that can be distributed in a long-term and normal temperature by mass production for delivery to regions other than Jeonju or the world. It has an effect.

What has been described above is only one embodiment according to the present invention, and the present invention is not limited to the above-described embodiments, and the present invention belongs without departing from the gist of the present invention as claimed in the following claims. Anyone skilled in the art will have the technical spirit of the present invention to the extent that various modifications can be made.

Hereinafter, the present invention will be described in detail the bibimbap for instant production and the manufacturing method devised by the necessity as described above.

Bibimbap for instant production according to the present invention is to be put on the bone bone broth using the broth boiled broth boiled water to remove the blood, and sterilized, washed and cooked in a pressure steam cooker after hot air drying Roasted beef and red pepper paste mixed with sesame oil and starch syrup, followed by seasoning added to the herbs, liquid sauce for herbs added just before tasting to destroy the herbs, and the seasoned beef bones and herbs. Characterized in that it comprises a gochujang, the method of manufacturing a bibimbap for instant production consisting of such a configuration is the production and packaging step of the bone bone soup with boiled broth boiled water in the blood removed bones and the step of placing on the bone bone soup After the sterilization and washing process, cooked in a pressurized steam cooker and dried and hot-air dried herbs production and packaging step, Bibimbap-roasted red pepper paste mixed with sesame oil and starch syrup after roasting the roasted beef and red pepper paste mixture with the seasoning added to the beef bone and rice and the seasonings. Manufacturing and packaging steps.

All materials such as rice and herbs used for the instant production of bibimbap are characterized in that they are sterilized and washed using an ultrasonic generator to remove an initial contaminant such as microorganisms.

In addition, the herb liquid sauce is preferably prepared by mixing garlic, onion, ginger in a predetermined ratio, and extracted with brine under reduced pressure to 15 ~ 20 ° Brix.

In addition, the bibimbung chopped red pepper paste minced beef and then simmered in a mixture of pear juice and sake at a ratio of 1: 3 to 3: 1 for at least 1 hour, and then roasted with garlic and ginger, and then put the same amount of red pepper paste It is characterized by producing a mixture of roasted sesame oil and starch syrup again.

The components and steps of the instant production bibimbap and manufacturing method according to the present invention are as follows.

Sterilization and washing process using ultrasonic generator

During the pre-treatment of all the ingredients, the raw materials such as microorganisms are removed by ultrasonication, and the contaminants generated during the roasting of herbs are sterilized by high-pressure steaming, followed by hot air drying in consideration of the texture of the herbs. It is characterized in that the vacuum packaging after controlling the moisture content in a half-moisture state.

In addition, the packaging is a sterilization process under a separate retort container and conditions, it is preferable to achieve a sterilization process from the pretreatment of the raw material to the cooking process, and then to significantly extend the shelf life to reduce the maintenance cost. The preferences and results were confirmed to be very good.

The pretreatment process of each bibimbap by submaterial is as follows.

Raw vegetables and greens such as spinach, bean sprouts, radish, cucumber, zucchini and bellflower are treated with ultrasonic generator for 2-7 minutes in cold water for sterilization and washing. After sterilization and washing for 2 to 7 minutes, sterilized and washed herbs are put in a steam cooker and dried with hot air to have a water content of 40 to 50 W%.

In addition, sterile packaged rice is sterilized and washed by ultrasonic treatment for about 3 to 8 minutes in hot water.

Bone Bone Rice Production and Packaging

For the production of Jeonju Bibimbap, beef bone meat soup with high protein content is prepared.

Next, briefly describe the efficacy of the bone marrow broth used in the present invention.

Beef bone broth has been used by Koreans for a long time in various dishes such as Gomtang, Seolleongtang, Wujotang, and Dogani-tang, and recently, it is also used to cook rice, kimchi stew, miso soup, hot pot, seaweed and even ramen.

Taste and nutritional rich bone marrow is recognized as a traditional health supplement product that is suitable for our taste and contains various nutrients that promote the growth and development of children and the metabolism of adults.

However, the bone marrow broth had many problems such as the removal of blood from the bovine bone during cooking, the off-flavor of cooking, the loss of nutrients due to the wrong cooking method, the hassle caused by cooking for a long time, and storage and storage.

In the present invention, in consideration of the above problems, in the manufacture of beef bone broth, without having to do the traditional cumbersome cooking process in individual homes, when using the cooked rice of instant retort bibimbap high nutrients and deep flavored beef bone soup It would be desirable to prepare.

 Beef bone soup with the above advantages is prepared according to a conventional method, soaking the bone bones in cold water for 24 hours to remove blood, then boil the bone bones in boiling water for 10 minutes to remove impurities and bubbles, Pour the water again (1 kg bone / 20 L water) and boil for 24 hours.

Pour water over the boiled bone again and repeat the process of boiling for 24 hours five times to use broth to make broth.

Herb manufacturing and packaging

Sterilized and washed herbs are usually cooked at 120 ° C in a pressurized steamer, instead of using a frying pan, which is usually used for bibimbap herbs, and dried in hot air and vacuum-packed so that the water content is 40-50W%.

At this time, the herb material used for bibimbap is not limited to any one, it is desirable to be able to cook by selecting a suitable material according to the season and region, in the present invention material produced in Jeonju region boasting the tradition and taste of bibimbap Prepared with

For the reason described above, when the bibimbap material produced in Jeonju is delivered to a region other than Jeonju or exported to a foreign country, it is preferable to provide vacuum packaging for each material unit without adding a liquid seasoning solution to the herbs produced above.

In addition, it is desirable to provide a convenient packaging for edible food, that is, when commercializing the retort food by packing the herbs prepared in the above in a separate tray for each type in a vacuum package.

Bibimbap according to the present invention may be provided to a guest in a restaurant, and may be provided as a retort food for a group meal or a convenience store without visiting a bibimbap restaurant.

Herbs manufacturing method to achieve this method is spinach, bean sprouts, bracken, shiitake mushrooms, odorous herbs, etc. in 40 ℃ hot water for 7 minutes using an ultrasonic generator and then steamed for 5-10 minutes in a steam cooker water content 50W% Dry the hot air until it is used, and then use the vacuum-packed herbs in a restaurant that sells bibimbap for business, and dry the hot herbs in the above-mentioned method in a separate tray, considering the autumnal color, and vacuum-packing them to use instant food for retort food. To achieve modern commercialization.

Liquid Sauce Preparation and Packaging Step

In addition, by developing a separate namul sauce to enhance the taste of sauteed herbs and adding them just before tasting, adding the developed sauce to the herbs in liquid form without any seasoning process for each material in each detailed process, it is put on bibimbap. The taste of the herbs comes to life when it is rubbed with rice, allowing you to feel the taste and flavor of traditional Jeonju Bibimbap.

In order to prepare a sauce for seasoning such herbs, it is preferable to prepare a liquid sauce by mixing garlic, ginger and onion as a spice as a spice in the ratio of Table 1 below, and then concentrated under 15 to 20 ° Brix after extraction under reduced pressure by salt concentration. Do.

In one embodiment for the preparation of liquid sauce for herbs 10% by weight of garlic, onion 80W%, ginger 10W% of the mixture is mixed under reduced pressure with 10W% saline and concentrated to 15 ° Brix to prepare a liquid flavor of a mild taste.

       Spice Salt Concentration garlic onion ginger Liquid Seasoning  5-10 W% 10-14 75-80 10-14 Mild taste 11-15 W% 15-19 71-74 15-19 Normal taste 14-20 W% 20-25 65-70 20-25 Salty taste

Bibimbap Stir-Fried Gochujang Manufacturing and Packaging

Bibimb fried red pepper paste that is added to the beef bones and herbs seasoning is as follows.

Beef sliced to 0.2 ~ 0.3㎝ thick using meat, and then chopped again and then minced, and then mix the pear juice and sake at a ratio of 1: 3 to 3: 1 and fry the meat for at least one hour.

Surround the cooking oil in a heated frying pan just enough to prevent the meat from sticking, then fry the fried meat with garlic and ginger.

Add red pepper paste equal to meat and fry again. Add sesame oil and starch syrup, mix bottle and retort pouch.

The formulation for the preparation of roasted kochujang for bibimbly is preferably prepared for roasted kochujang for bibimb as shown in Table 2 below.

Material name beef Pear juice Sesame oil garlic Ginger juice Sesame salt Kochujang Weight (g) 7149 818 200 261 17.5 107.5 2667

Microbiological and Sensory Evaluation of Commercialized Jeonju Bibimbap

In order to establish the shelf life of packaged herbs and kochujang, microbiological tests (total bacterial count, E. coli group, E. coli) and sensory evaluation were performed during the storage period.

First, in order to measure the sterilization effect of the herb by ultrasonic treatment, each sample is washed with clean water in a sterilized beaker, and then ultrasonically irradiated for 5, 10, 20, 30 minutes using an ultrasonic generator for a predetermined time. And microbial tests such as E. coli.

As a result, most of the bacteria were killed by 30 minutes of treatment.

In addition, in order to perform a microbiological test for the high-pressure steam treatment, the test conducted on the beef bone meat packed rice and vacuum packaged herbs are as follows.

The shelf life of sterile packaged rice sold on the market is about 6 months, but the shelf life of the bone marrow soup with high protein content is maintained for more than 6 months.

The bone marrow broth packaged rice according to the present invention was subjected to microbiological tests (total bacteria, coliform bacteria, coliform bacteria) and sensory testing during storage.

 As a result, they were all negative for up to six months.

In addition, the microbiological test for the high-pressure steam treatment on vacuum-packed herbs was investigated as follows.

The shelf life of herbs that are only refrigerated at the side dishes in the market is up to 4 days.The expiration date of general refrigerated herb side dishes is microbial testing (total bacterial count, coliform bacteria count, and coliform bacteria count) and sensuality. As a result of analyzing the test 10 times for each type, the average value is shown in Table 3 below.

sample Total bacterial count (CFU / g) Escherichia coli
CFU / 100g 0 days 5 days 10 days 20 days 30 days Commercial chilled herbs
Refrigerated storage 2.3 × 10 ⁴ 2.8 × 10 ⁸ 7.3 × 10 ⁹ No measurement required 8.2 × 10 ⁴ Vacuum Pack Packaged Herbs
<Room temperature storage> 1.2 × 10 ⁴ 1.8 × 10 ⁴ 2.0 × 10 ⁴ 2.1 × 10 ⁴ 2.2 × 10 ⁴ voice

In addition, in order to perform a test for examining the degree of preference for the instant bibimbap and instant bibimbap prepared according to the present invention, bibimbap <A> manufactured by the present technology for the general public in the 20-50s and the existing frozen instant The results of sensory tests comparing bibimbap <B> are as follows.

As for the overall preference difference according to gender, A = 3.75 ± 0.89 showed higher preference than B = 3.62 ± 0.88, and there was no significant difference.

In appearance, A (M = 3.90 ± 0.83) showed a significantly higher preference than B (M = 3.58 ± 1.04), and the color of B (M = 4.08 ± 0.81) was higher than A (M = 3.98 ± 1.10). appear.

The texture of A (M = 3.92 ± 0.89) was higher than B (M = 3.89 ± 0.82), and the taste preference of A (M = 3.83 ± 1.04) was higher than B (M = 3.67 ± 0.86).

A developed in all survey items except color acceptability shows higher acceptability than existing frozen cloth equipment bibimbap, supporting the possibility of commercialization of the developed patented technology.

Factor Invented Bibimbap A Conventional Frozen Bibimbap B sum t-value Overall preference 3.75 ± 0.89 3.62 ± 0.88 3.71 ± 1.03 -0.67 Color 3.98 ± 1.10 4.08 ± 0.81 4.05 ± 1.11 -1.49 Organization 3.92 ± 0.89 3.89 ± 0.82 3.91 ± 1.09 -0.48 Exterior 3.90 ± 0.83 3.58 ± 1.04 3.80 ± 1.08 -2.01 flavor 3.83 ± 1.04 3.67 ± 0.86 3.78 ± 1.20 -0.82

The bibimbap finished by the above method is packaged and distributed in a predetermined amount in a separate tray, so that the final consumer can rub the seasoned herbs with the liquid sauce for herbs on the finished bibimbap, and then stir-fry the fermented red pepper paste for bibimbap. will be.

As described above, the present invention is to be placed on the bone bone soup and the bone bone soup using the broth boiled boiled water in the blood removed bones, sterilized, washed and cooked in a pressurized steam cooker after hot-air dried herbs and the It is a liquid sauce for herbs that is added just before tasting to season the herbs, and seasonings applied to the beef bones and herbs. Bibimbap for instant production and a method of manufacturing the same, those skilled in the art will be able to sufficiently change, convert, substitute, and substitute in consideration of the description of the present invention without departing from the spirit and scope of the present invention, only in the above-described embodiment It is not limited.

The present invention relates to a bibimbap for instant production and a manufacturing method, and more particularly to an instant bibimbap for maintaining the authenticity and tradition of the flavor and taste of Jeonju Bibimbap and industrially manufactured and distributed.

Therefore, according to the features of the present invention, it is possible to distribute the room temperature as the effect of the present invention, and because it has the effect of deriving the characteristics that can be produced instant bibimbap that can feel the traditional bibimbap taste and flavor evenly containing various nutrition If industrialized and produced directly, it will achieve a great economic effect both at home and abroad.

Claims (5)

Sterilized and washed rice by sonication for 3 to 8 minutes, boiled broth from which blood had been removed was boiled in water, and then cooked and packaged beef bone soup; Herbs, including spinach, bean sprouts, fern, shiitake mushrooms and odorous herbs, are ultrasonically treated for 2 to 7 minutes using an ultrasonic generator, sterilized and washed, placed in a steamer and dried with hot air until the water content reaches 40 to 50W%. With packed herbs; Adding the salt just before the tasting to destroy the herbs, put saline into the spices mixed with garlic, ginger and onion, and concentrated by depressurizing extraction so that the sugar content is 15 ~ 20 ° Brix; Roasted red pepper paste for bibim, which was roasted with a mixture of beef bone and red pepper paste, and then sesame oil and starch syrup; Bibimbap for instant production, characterized in that comprises a. A sterilized and washed rice sterilized and washed by sonication for 3 to 8 minutes, the bone bones of which blood has been removed are put into boiled broth, and the cooked rice is cooked and packed; Herbs, including spinach, bean sprouts, bracken, shiitake mushrooms and odorous herbs, are ultrasonically treated for 2 to 7 minutes using an ultrasonic generator, sterilized and washed, placed in a steamer and dried with hot air until the water content reaches 40 to 50W%. Herbs manufacturing and packaging step of packaging; To prepare the herb liquid sauce for packaging, add saline to the spices mixed with garlic, ginger, and onion, and extract it under reduced pressure so that the sugar content is 15 ~ 20 ° Brix. Wow; Method of producing bibimbap for instant production, characterized in that it comprises a step of roasting beef and gochujang mixture roasted with seasonings added to the beef bone meat and herbs, and then mixed with sesame oil and syrup. delete The method according to claim 2, wherein the liquid sauce for herbs is mixed at a ratio of 10W% garlic, 80W% onion and 10W% ginger, and concentrated to produce a reduced pressure so that the sugar content 15 ° Brix with 10W% saline Method for producing bibimbap for instant production. The method of claim 2, wherein the bibimbung chopped red pepper paste minced beef and soaked in a mixture of pear juice and sake in a ratio of 1: 3 to 3: 1 for 1 hour, and then roasted with garlic and ginger, the same amount Method of producing bibimbap for instant production, characterized by mixing sesame oil and starch syrup in roasted again after putting kochujang.