KR101055112B1 - Frozen rice bowl and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a frozen rice bowl and a method of manufacturing the same, and more particularly, the rice bowl for freezing on top of the frozen rice to freeze and then placed on top of the packaged together to prepare and cook together in one microwave cooking as well as rice It relates to a frozen rice bowl and a method for producing the same that can achieve the unique taste.

Rice bowl, Frozen, Block, Frozen Sauce, Frozen Rice

Description

Frozen rice food topped with seasoned meat and a preparation method

The present invention relates to a frozen rice bowl and a method of manufacturing the same, and more particularly, the rice bowl for freezing on top of the frozen rice to freeze and then placed on top of the packaged together to prepare and cook together in one microwave cooking as well as rice It relates to a frozen rice bowl and a method for producing the same that can achieve the unique taste.

Rice has been used as a staple food in Korea since ancient times, and many menus such as rice bowls are available.

Rice is our staple food, and rice is a big part of our diet, and it is common to cook rice every meal because it tastes the best right after it is cooked. Immediately after cooking, the rice ages over time and becomes hard and non-sticky, which reduces the taste of rice. If frozen and cooked in a proper manner, the rice can be made close to the one cooked immediately.

The rice bowl product using the conventional rice has a inconvenience of having to go several times when cooking the microwave in the form of packing the sauce and rice separately. In other words, it is inconvenient to open the package of sauce and rice separately packed, pour the sauce over the rice and cook it in the microwave, or cook the sauce and rice in the microwave, and then pour the sauce over the rice. There is this.

In addition, conventional frozen rice has been manufactured and distributed in the form of fried rice (pilaf) and consists of menus that are not traditional Korean food. The manufacturing process is also difficult to realize the unique taste of rice is added to the subsidiary materials such as vegetables.

Patent documents relating to such conventional frozen rice in the Republic of Korea Patent Publication No. 195-0016559 No. 65-75% by weight of general rice, 3-7% by weight of seasoning, 2.5-4.5% by weight of oil mixture, 5-9% by weight of seasoned meat, 6 to 9% by weight of the roasted eggs and 4.5 to 10.5% by weight of mixed vegetables is made of frozen vegetables fried rice characterized in that it is made by rapid freezing, Korean Patent Laid-Open No. 2002-0023726 In a frozen rice produced by cooking, a frozen rice prepared by mixing a vegetable with a certain thickness of rice and mixed with a certain amount of vegetables is formed by mixing a large amount of vegetables in the core of the rice lump is formed.

In view of the above, the present inventors can not only eat easily with one microwave cooking but also provide a frozen rice bowl that can realize the unique taste of rice. The present invention was completed by confirming that it is possible to provide a product that is excellent in sensuality as well as being cooked once in a microwave oven by eating together and packing together.

An object of the present invention is to freeze the traditional Korean rice bowl, and to provide a frozen rice bowl that can be easily eaten by one microwave cooking as well as to realize the unique taste of the rice.

Another object of the present invention is to provide a method for producing the frozen rice bowl.

In order to achieve the above object, the present invention is an aspect,

On frozen frozen rice,

Provided is a frozen rice bowl that is packaged in the form of a block (block) frozen frozen sauce.

In the present invention, 'bap' means that the grains such as rice, barley, etc. are boiled in water so that the water disappears or is not released, and is not limited to the types of rice such as white rice, black rice, non-glutinous rice, glutinous rice, barley, It also includes mixed grains such as beans and joe. Preferably, the rice of this invention uses what was obtained by cooking white rice.

In the present invention, the frozen rice is preferably frozen in the form of agglomeration of rice grains several to several dozen, more preferably 5 to 20 each preferably, but is not limited thereto. As described above, by adjusting the number of grains of rice grains to several tens, the present invention can not only provide a frozen rice bowl with improved palatability such as texture, but also automate the packaging of the frozen rice bowl.

In the present invention, the frozen rice bowl may be prepared in the form of beef bulgogi rice bowl, pork bulgogi rice bowl, braised beef rib rice bowl, pork rib steamed rice bowl, grilled beef rib rice bowl or pork rib rice bowl in a traditional Korean menu.

In one embodiment of the present invention, the beef bulgogi bowl was prepared.

In the present invention, the ratio of rice and sauce may vary depending on the type of rice bowl, sauce composition, etc. In general, rice: sauce is preferably 1 part by weight: 0.82 ± 0.1 parts by weight in terms of functionality.

In another aspect, the present invention

(a) preparing a frozen rice by freezing the rice after cooking;

(b) blocking and freezing the source to produce a frozen block source; And

(C) provides a method of producing a frozen rice bowl comprising the step of packaging the frozen block sauce on the frozen rice.

In the present invention, the preparation of the frozen rice is preferably performed so as to freeze in the form of agglomeration of rice grains of several to several dozen, more preferably 5 to 20 pieces, but is not limited thereto. As described above, by adjusting the number of rice grains to several tens, the present invention can manufacture frozen rice bowls with improved palatability such as texture and automate the packaging of frozen rice bowls.

In the present invention, the blocking freezing temperature of the source is preferably -5 ° C to -23 ° C, more preferably -18 ° C to -23 ° C in terms of functionality of the frozen rice bowl is produced.

Hereinafter, the configuration of the present invention will be described in detail.

Existing frozen products in the frozen rice was a lot of products focusing on fried rice, but the present invention relates to a product of frozen rice bowl, a traditional Korean menu.

The present invention provides a product that can be cooked and eaten at once in a microwave oven by eating frozen rice and a block of the sauce together.

In the present invention, the rice cooked as a main raw material frozen in a fixed size, that is, several to several dozen grains, more preferably 5 to 20 pieces frozen together in order to give cooking convenience and stability in the manufacture of frozen rice When the rice is completed and the sauce used for the rice bowl is individually frozen, the frozen rice is placed on the frozen rice and packaged on the frozen rice, thereby minimizing the quality change of the frozen rice due to the moisture transition of the sauce when the rice is in contact with the frozen rice.

In general, the sauce packaging method is packaged separately from the frozen rice packaged in a separate wrapping paper in the present invention, the sauce is packed by filling the sauce in a form circulating in the freezer and frozen on the frozen rice separately.

In a specific embodiment, the method for producing a frozen rice bowl of the present invention includes the following steps (FIG. 1):

1) washing the raw rice and sorting bad rice;

2) called raw rice for 1 to 3 hours in accordance with the appropriate cooking conditions;

3) cooking soaked raw rice in boiling water for 15-20 minutes;

4) cooling the cooked rice;

5) freezing the rice grains by a few to several tens, more preferably 5 to 20 agglomerated;

6) pretreatment with vegetables, pork or beef;

7) first roasting the pork or beef sliced in seasoning;

8) adding a vegetable and other subsidiary materials for the second roasting process;

9) preparing a liquid sauce;

10) preparing a block freezing source by filling the prepared dusting source and the liquid source in a rectangular frame and blocking the freezing;

11) measuring the frozen rice prepared in step 5) in a fixed mass into a tray;

12) placing the block freezing sauce prepared in step 10) on the weighed rice of step 11); And

13) packaging the frozen rice prepared in step 12) made of a microwave oven cooking material.

It will be described in detail step by step for the method for producing a specific frozen rice bowl of the present invention.

The frozen sauce is prepared by dividing it into a dry sauce and a liquid sauce, and then filling it into a mold to block and freeze it.

In order to prepare the sauce, first simmer the pork or beef used in beef bulgogi, steamed beef ribs, grilled pork ribs with seasoning and fry in a stir-fryer first. Seasonings include soy sauce, starch syrup, white sugar, salt, and beef extract. After that, add the vegetables and other ingredients to the first stir-fried pork or beef and fry the second. As vegetables, carrots, green onions, onions, etc. may be cut into a certain size, and the kinds of vegetables that can be used are not limited thereto. Other ingredients may include chestnuts, red pepper, jujube, vermicelli, and banks. The stir-fryer primarily fry the seasoned beef until fully cooked. After the first stir, add vegetables and other ingredients to make the second stir before the vegetables drain. Complete the sauce.

Next, the liquid sauce is prepared by mixing soy sauce, salt, heavy white sugar, and black pepper in a predetermined ratio, and gelatinizing the starch to maintain a constant viscosity and then cooling it. Then, add the dried and liquid sauce to the square frame so that the ratio of the dry sauce to the liquid sauce is 80 to 90 parts by weight: 60 to 70 parts by weight. The process of freezing the source proceeds in such a way that the square frame into which the dry sauce and the liquid sauce are circulated with the conveyor belt is circulated into the freezer and the liquid sauce and the dry sauce are frozen together. Separate the frozen sauce from the square frame to complete the frozen block sauce.

The reason for blocking and freezing the sauce is to avoid moisture contact between the frozen rice and the sauce as much as the surface of the frozen rice is aged by the moisture in the sauce when the frozen sauce is packed with the frozen rice. As such, the frozen block sauce may be manufactured to maintain the quality of the frozen rice, the final product.

Apart from the sauce, frozen rice is prepared as follows.

First, using a general cooking method 6 ~ 9 parts by weight of rice, 7.2 ~ 10.8 parts by weight of cooked rice, and put for 1 to 3 hours. After the soaking time is over, heat it for 15-20 minutes at boiling water. Steam the rice after heating for 20 to 40 minutes.

Thereafter, the process of freezing cooked rice is first dropped by using a screw-type device on a conveyor belt flowing in a continuous manner and then frozen. These screw devices continue the freezing operation in three stages. In step 1, the grain of rice is first sprayed onto the conveyor belt. In step 2, the rice on the belt is spread to a certain thickness and width using a skew and rice spreader. In the third step, a rice grinder mounted at the inlet of the freezer is used to bundle several to several dozen grains, more preferably 5 to 20, before the complete freezing. At the end of step 3, the temperature of the white rice drops to 0 ° C. or lower and several to several dozen grains , more preferably 5 to 20, are attached to complete freezing.

In the present invention, when manufacturing frozen rice, the number of rice grains several to several dozen, more preferably 5 to 20 sticks the reason for freezing outside the above range when more rice grains are frozen in one piece, frozen rice automatically by a certain amount Since the packaging process is difficult to weigh and package, it is necessary to proceed manually, so to compensate for this point, to automate the packaging process, a certain size, that is, several to several dozen grains, more preferably five to twenty individually attached Freezing.

Finally, the completion of the frozen rice bowl is a few to several dozen, more preferably, small frozen rice cakes attached to the rice grains of about 5 to 20 pieces are weighed into the tray through the automatic weighing machine, and then the weighed frozen rice Blocking into a rectangular frame in the above is made by placing the frozen sauce and final packaging.

The present invention may provide a frozen rice bowl that can be thawed, cooked and eaten using a microwave oven by packaging the rice and the sauce together.

In addition, when freezing the rice by several to several dozen, more preferably in the form of sticking 5 to 20 grains of rice can be automatically packaged and can produce a sticky rice that is suitable for rice bowl and frozen by blocking the sauce Packaging together with the frozen rice in the back, you can maintain the quality by preventing the moisture of the sauce penetrates the rice during manufacturing and distribution.

Hereinafter, the configuration and effects of the present invention through the embodiments will be described in more detail. These examples are only for illustrating the present invention, but the scope of the present invention is not limited by these examples.

Example  1: Manufacture frozen rice bowl with frozen block sauce

In this embodiment, a frozen rice bowl was placed on frozen rice with frozen block sauce.

The manufacturing process was carried out as described below.

First, 200 g beef chops were prepared to cut to a constant size, and carrots 30 g, green onion 70 g, and onion 100 g were cut to a predetermined size. 100g of water, mixed soy sauce 50g, liquid fructose 50g, white sugar 25g, apple puree 10g, onion juice 10g, bepure 10g, and sesame 5g into the prepared beef beef was mixed for 6-15 minutes and then aged for 1 hour.

After roasting seasoned meat first, put the prepared vegetables in the second and stir-fry to prepare a sauce.

Water 100g, beef extract 10g, soy sauce 3g, salt 1.5g, medium white sugar 2.5g, black pepper 0.3g was mixed and gelatinized with starch to prepare a viscous liquid sauce.

The dried sauce and the liquid sauce were placed in a rectangular frame at a ratio of 85 parts by weight: 65 parts by weight to block and frozen at a temperature of -18 ° C to -23 ° C to prepare a block freezing source.

Frozen rice was prepared by freezing the cooked rice to a certain size so that 5 to 20 grains of rice at a temperature of -18 ° C to -23 ° C.

When the frozen block of frozen rice was frozen by 1 part by weight of the frozen rice, the block frozen sauce was placed at a rate of 0.82 parts by weight, then packaged and stored frozen and used for sensory inspection.

Comparative example  1: Manufacture of frozen rice bowl topped with room temperature sauce

Frozen rice was prepared as in Example 1 and individually packaged and stored frozen. The sauce is prepared as a dry sauce and a liquid sauce as in Example 1, but instead of blocking and freezing, the mixed sauce and the liquid sauce are mixed, heat sterilized at 100 ° C. and sealed separately from frozen rice at room temperature. Stored.

Experimental Example  1: Sensory Evaluation According to Source Processing Type

After performing the sensory test of the frozen rice bowl prepared in Example 1 and Comparative Example 1 the results are shown in Table 1 below.

The sensory test specimens were prepared in a microwave oven in consideration of the characteristics of the present invention and then provided to experienced panelists as they were. Was carried out. In this case, the frozen rice bowl of Example 1 was unpacked and put into a microwave oven, and the frozen rice bowl of Comparative Example 1 was opened with a separately packaged frozen rice, and then the package of a room temperature sauce packaged separately was opened on the frozen rice and topped with a room temperature sauce. Then cooked in a microwave.

Sensory Evaluation Results of Frozen Rice Bowls According to Sauce Application Types division Comparative Example 1 (Frozen rice bowl topped with room temperature sauce on frozen rice) Example 1 (frozen rice bowl with frozen sauce on frozen rice) Exterior
Luxury
First half diagram
Texture 4.1
4.0
4.0
4.0 6.4
6.7
6.5
6.7

As a result of consumer evaluation, frozen rice bowl with frozen block sauce was superior in quality and appearance compared to frozen rice bowl with normal-temperature sauce. The reason there is no raw material of the room temperature source is that the high heat treatment for storage properties, this process can be omitted in the frozen source was able to save the raw material.

Experimental Example  2: Sensory Evaluation of Frozen Rice Bowl with Temperature of Sauce

In this experimental example, the effect of the temperature of the sauce on the texture, color, appearance, overall preference of the frozen rice bowl before placing it on the frozen rice was examined. The manufacturing process was performed under the same conditions as in Example 1. However, before the sauce was placed on the frozen rice, the temperature of the sauce was different as shown in Table 2 below, and the frozen rice was prepared by placing it on the frozen rice and freezing it.

Source Cooling Temperature division Sauce temperature just before placing on frozen rice 25 ~ 30 ℃ 5 ~ 10 ℃ -5 ~ -10 ℃ -18 ℃ ~ -23 ℃ flavor
Texture
Exterior
First half diagram 4.1
4.0
4.2
4.0 5.2
5.1
5.2
5.2 6.1
6.2
6.2
6.2 6.4
6.7
6.7
6.5

As a result of testing the quality change according to the cooling temperature of the source, as shown in Table 2, the lower the cooling temperature, the better the result. The higher the cooling temperature, the faster the aging of the starch on the surface of the rice when packaged with the frozen rice, causing the deterioration of the product's appearance and texture, and when the final cooling temperature of the sauce was above 5 degrees, Softening the texture of the vegetables contained in it caused the texture to chew. The highest rating was obtained when the temperature of the source dropped below -18 degrees, that is, when the source was blocked and frozen.

Experimental Example  3: Sensory Evaluation of Frozen Rice Bowls According to the Number of Rice Grains

In the present experimental example, to check the quality of the product and the error during packaging, which is a characteristic of the present invention according to the number of grains of rice in the manufacture of frozen rice, but under the same conditions as Example 1 It was. The sensory evaluation results are shown in Table 3.

Packaging Error and Quality Change According to the Number of Frozen Rice Bundles division Bundles of Rice 5-20 25 to 35 40-50 Packing error (% by weight)
color
Texture
Likelihood 0.4
6.4
6.4
6.4 2
5.3
5.3
5.6 5
4.4
5.4
5.4

As a result of evaluating the packaging error and quality change according to the number of bundles of frozen rice, when the number of bundles was 40-50, the packing error was 5% by weight and the packing error was the highest and the palatability was 5-20. At this time, the packaging error was 0.4 wt% or less, which was lower than the standard value of 0.5 wt% or less.

Therefore, when the number of aggregates is more than 20 it was found that the packaging error, texture, poor in the drawing.

Experimental Example  4: Sensory Evaluation of Frozen Rice Bowls According to the Ratio of Frozen Rice and Sauce

In the present experimental example, the sensory evaluation was performed according to the ratio of frozen rice and sauce when preparing the frozen rice bowl to determine the proper ratio. The manufacturing process of the frozen rice bowl was carried out in the same manner as in Example 1, but the weight ratio of the frozen rice and sauce was different as shown in Table 4. Sensory evaluation results are shown in Table 4.

Sensory Evaluation Results According to the Ratio of Frozen Rice and Sauce division Ratio (sauce / rice) 0.82 ± 0.1 1.00 ± 0.1 1.22 ± 0.1 color
Texture
Likelihood
Salty preference 6.4
6.4
6.4
6.5 5.3
5.3
5.6
5.7 5.4
5.4
5.6
5.5

In the preference survey by the ratio of rice to sauce, when the ratio of rice to sauce was 0.82 ± 0.1, it was ranked highest in salty preference and overall color. On the other hand, the greater the amount of sauce, the lower the preference for salty taste.

The specific parts of the present invention have been described in detail above, and it is apparent to those skilled in the art that such specific descriptions are merely preferred embodiments, and thus the scope of the present invention is not limited thereto. something to do. Thus, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

As described above through the above examples and experimental examples, the present invention can be easily eaten by one microwave cooking as well as by placing the blocked frozen sauce on the frozen rice together to realize the unique taste of the rice. Since it can provide a frozen rice bowl it is a very useful invention in the food industry.

1 is a flow chart briefly showing a method of manufacturing a frozen rice bowl of the present invention.

Claims (9)

The frozen rice bowl, characterized in that the frozen rice and the block frozen and frozen sauce frozen together at -18 ~ -23 ℃ packed together after 5-20 pieces of rice grains before freezing. delete delete The frozen rice bowl according to claim 1, wherein the frozen rice bowl is prepared in the form of beef bulgogi rice bowl, pork bulgogi rice bowl, braised beef rib rice bowl, pork rib steamed rice bowl, beef rib roast rice bowl or pork rib rice bowl. The method of claim 1, wherein the ratio of rice to sauce is rice: sauce is 1 part by weight: 0.82 ± 0.1 parts by weight of frozen rice. (a) After cooking, sprinkle rice first on the conveyor belt, spread out the rice on the belt, bundle 5 to 20 pieces of rice before freezing, and freeze at -18 to -23 ° C to prepare frozen rice. step; (b) blocking and freezing the source to produce a frozen block source; And (C) a method of producing a frozen rice bowl comprising the step of packaging together with the frozen rice and the frozen block sauce. delete The method of claim 6, wherein the frozen rice bowl is prepared in the form of beef bulgogi rice bowl, pork bulgogi rice bowl, boiled beef rib rice bowl, pork ribs steamed rice bowl, grilled beef rib rice bowl or pork ribs rice bowl. The method of claim 6, wherein the ratio of rice to sauce is 1 part by weight of rice: sauce: 0.82 ± 0.1 parts by weight.

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