KR101146148B1 - Preparation method for porridge with rice and milk - Google Patents

Abstract

The present invention relates to a method for producing perilla, more specifically, in the method for producing perilla, rice flour, milk, salt, purified water and subsidiary materials selected from the group of grains, puffed grains, beans, nuts, vegetables and fruits. Mixing and heating and stirring the above; Filling the retort vessel with the decay obtained by heating and stirring the above; Sealing the air in the empty space in the retort container filled with the perishables after gas replacement; The retort container is filled with decay porridge and relates to a method for producing decay porridge comprising the step of sterilizing and cooling.
Fallen porridge prepared by the present invention can be used for the meal replacement of the elderly, meal replacement of the adult, meal replacement of the youth, baby food or infant meal for the purpose of use.

Description

Preparation method of fallen persimmons {Preparation method for porridge with rice and milk}

The present invention relates to a method for producing perilla, more specifically, in the method for producing perilla, rice flour, milk, salt, purified water and subsidiary materials selected from the group of grains, puffed grains, beans, nuts, vegetables and fruits. Mixing and heating and stirring the above; Filling the retort vessel with the decay obtained by heating and stirring the above; Sealing the air in the empty space in the retort container filled with the perishables after gas replacement; The retort container is filled with decay porridge and relates to a method for producing decay porridge comprising the step of sterilizing and cooling.

Fallen porridge prepared by the present invention can be used for the meal replacement of the elderly, meal replacement of the adult, meal replacement of the youth, baby food or infant meal for the purpose of use.

Pour about 6 ~ 7 times the amount of dead water, and cook it for a long time.

It is the most primitive form of dead grain foods, and the early agricultural age used a variety of foods, such as boiled harvested grains, boiled porridge, mixed with fish tanks and hunting wild vegetables.

Types of porridge include white porridge; Fallen porridge mixed with milk; Fruit porridge with pine nuts, sesame seeds, walnuts, jujube, yellow barley; Other porridge chopped with beans, red beans, green beans, barley, green barley, etc .; Raw oysters, abalone, mussels, shellfish and seafood porridge with shellfish) and meat porridge with various meats, etc. There are mussels boiled with beef and are called sesame porridge (淡菜 粥) separately. In addition, Yulmujuk, lotus root porridge, dried rice porridge, rice porridge, horse porridge, etc. are all starch, and it is a kind of Nui, and it is not only a delicacy but also a medicinal effect. There are also various kinds of namul porridges such as bean sprouts, mallow and siraegi that are usually eaten when they have no appetite.

Foods for the maintenance of the elderly or children who are dead in general, consciousness or recovery of sick or recovering patients, appetite-building for lack of appetite and / or food shortages when food is in short supply It is widely used as.

Currently, the porridge market can be divided into bamboo chain stores and instant porridge markets. The bamboo chain stores accounted for 52% of the sales of five large franchise companies, including "bonjuk," which formed about 54 billion won in 2007. In the instant porridge market, Dongwon F & B occupies more than 60% of the market, and the market size has been growing continuously from 75 billion won in 2000 to 68.5 billion won in 2007.

Among the porridges, the decayed porridge is one of the traditional Korean court foods. It is also called deciduous or milk porridge.The recipe of the depraved porridge shown in the recipe shows that after adding water to the soaked rice, grind it and then boil it again and boil it once How to boil one more time, make rice soaked in water to make powder and roast it, then make it into fine powder, and make it into a fine powder and boil the seaweed in water and simmer it in boiling water and boil it over low heat, and boiled rice It has been reported to roast the powder yellow and cook with milk only.

89 kinds of porridges in Joseon Dynasty have been reported in the literature, and there are more than 40 kinds of porridges on the market. Most of them are fully cooked products. However, the fallen bamboo is not yet developed and marketed. Fallen porridge has high preference compared with white porridge. Therefore, it can be developed as hospital, baby food, elderly food, or breakfast substitute. In addition, the decayed porridge is made almost exclusively among the traditional porridge, so it can be familiar to the tastes of foreigners, so it can be made into a product and contribute to the globalization of Korean traditional food.

Therefore, the present invention provides a manufacturing method of fallen persimmon which can provide meal substitutes for adults, nutritional foods for infants and children and develop perished rice prepared by these methods to develop our traditional persimmons into modern products and industrialize them into various products. I would like to.

In the prior art related to the present invention, Korean Patent No. 10-0537480 discloses a method for preparing decayed porridge, which improves the enzyme resistance starch content by roasting wet roll mill crushed rice powder and milking porridge with milk. The technical configurations are different from each other.

Korean Patent No. 10-0537480

It is an object of the present invention to provide a method of preparing perilla, which can be provided as a dietary substitute for adults, a nutritional diet for infants and children, and / or a etiology or recovery of sick or recovering patients. .

Another object of the present invention can be prepared by the above-mentioned method can be used as a dietary substitute for adults, nutritional and / or etiology or recovery of sick patients or recovering patients for infants and children I want to provide a corruption.

The present invention provides a method of producing perilla, mixing and heating and stirring any one or more selected from the group consisting of grains, puffed grains, beans, nuts, vegetables and fruits as rice flour, milk, salt, purified water and subsidiary materials; Filling the retort vessel with the decay obtained by heating and stirring the above; Sealing the air in the empty space in the retort container filled with the perishables after gas replacement; The retort container is provided with a method for producing a decay porridge comprising sterilizing and cooling the decay porridge is filled and sealed.

The decayed porridge prepared by the present invention can be used as a meal replacement for adults, nutritional foods for infants and children, and / or etiology or recovery of sick or recovering patients.

1 is a process chart showing the production of depravity showing an example of the present invention.

This invention shows the manufacturing method of fallen perilla.

The present invention provides a method of producing perilla, mixing and heating and stirring any one or more selected from the group consisting of grains, puffed grains, beans, nuts, vegetables and fruits as rice flour, milk, salt, purified water and subsidiary materials; Filling the retort vessel with the decay obtained by heating and stirring the above; Sealing the air in the empty space in the retort container filled with the perishables after gas replacement; And sterilizing and cooling the decay porridge filled and sealed in the retort container.

Hereinafter, the present invention will be described in more detail by each step.

(1) mixing of rice flour, milk, salt, purified water and subsidiary materials, heating and stirring

Mixing of rice flour, milk, salt, purified water and subsidiary materials during the preparation of the present invention, heating and stirring step is 50 to 200 parts by weight of milk, 0.5 to 5 parts by weight of salt, 500 to 2000 parts by weight of purified water, based on 100 parts by weight of rice flour, At least one selected from the group consisting of grains, puffed grains, beans, nuts, vegetables and fruits as a subsidiary material is mixed in a powder formulation in 10 to 50 parts by weight and stirred by heating at a temperature of 50 to 70 ° C. for 20 to 60 minutes.

The rice flour in the above may be any one or more selected from roll mill rice flour, crushed rice, rice mill roll mill rice flour.

The rice flour may be a brown rice roll mill rice powder obtained by roll milling brown rice or white rice roll mill rice powder obtained by roll mill grinding white rice.

In the above roll mill rice flour, each raw rice having a degree of 8 to 12% is washed with water, immersed in purified water for 0.5 to 4 hours, naturally dehydrated for 0.5 to 4 hours, and the starch damage is 8 to 20 with a roll mill. %, Which is obtained by pulverizing the average particle size to 200 to 400 µm and hot air drying at 45 to 55 ° C. for 3 to 5 hours.

In the above roll mill rice flour, each raw rice having a degree of 10 ± 0.5% is washed with water, immersed in purified water for 1 hour, dehydrated for 1 hour, and then starch damage is 15 ± 0.5% with a roll mill. Grinded to a particle size of 300 ± 5 ㎛ and hot air dried for 4 hours at 50 ℃ can be used.

Grain which is one of the subsidiary materials may be any one or more selected from roasted barley, roasted buckwheat, roasted corn, roasted sorghum and roasted bath.

Grain, which is one of the subsidiary materials in the above, may use roasted barley.

Roasting of the grain in the above can be used to put each grain in a container such as an iron plate or a pot and roasted so that the surface of each grain is brown.

Puffing grains, which are one of the subsidiary materials in the above, may use nurungji.

The bean which is one of the subsidiary materials may use any one or more selected from roasted black beans, roasted rat bean, roasted soybeans, and roasted kidney beans. At this time, the roasted degree of legumes can be used so that each bean is roasted in a container such as an iron plate or a pot and heated to the surface of each legume.

Nuts, which are one of the subsidiary materials in the above, may use any one or more selected from peanuts, almonds, walnuts, chestnuts, and yulmu.

Vegetables that are one of the subsidiary materials may be any one or more selected from onions, carrots, spinach, and mushrooms.

Fruits that are one of the subsidiary materials may be any one or more selected from apples, pears, persimmons, tangerines, strawberries, oranges, pineapples.

(2) Filling the retort container with the heated and stirred decayed rice porridge

In the step (1) above, the decay porridge obtained by heating and stirring rice flour, milk, salt, purified water and subsidiary materials is filled in a retort container.

At this time, the rice flour, milk, salt, purified water and subsidiary materials may be filled in a retort container because it is easy to ingest the decay porridge by a simple operation such as sterilization of the decayed rice, ease of storage and immersion in hot water, and heating in a microwave oven.

Since the retort container can be used as long as it is currently widely used in the food field, a detailed description of such a retort container will be omitted.

(3) sealing step after gas replacement of retort container

The retort container filled with decay in step (2) above has an empty space in the upper part of the container so that the air can be removed or filled with an inert gas to suppress browning of the decayed rice for longer storage.

Therefore, the air in the empty space of the retort container filled with the perishables in step (2) can be sealed after gas replacement with nitrogen gas.

Meanwhile, in addition to nitrogen gas replacement, the air in the empty space of the retort container filled with decay in the step (2) can be sealed after gas replacement with a mixed gas mixed with nitrogen and carbon dioxide in a volume ratio of 5: 5 to 7: 3. have.

(4) sterilization, cooling stage

In the step (3) above, the perilla of the perilla is filled and sealed in the retort container is sterilized at a high temperature and then cooled to room temperature to show the production method of perilla.

Fallen porridge filled in the retort container in the above can be sterilized for 30 to 90 minutes at 110 ~ 130 ℃.

Fallen porridge filled in the retort container in the above can be sterilized for 45 minutes at 121 ℃.

The fallen dead filled in the retort container can be sterilized at 121 ° C. for 45 minutes using a retort sterilizer (Woo Sung Machinery Co., Ltd) having a capacity of 74 m ³ and a maximum working pressure of 5 kg / cm ² .

When preparing perilla of the present invention, the milk may use milk in a liquid state.

When preparing perilla of the present invention, milk may use powdered milk powder.

When preparing perilla of the present invention, the milk may be a mixture of liquid milk and powdered milk powder. At this time, the liquid milk and powdered milk powder may be mixed at a weight ratio of 1: 9 to 9: 1, preferably the liquid milk and powdered milk powder may be used at a weight ratio of 5: 5. have.

In order to prevent the browning of the decaying porridge of the present invention, browning inhibitor may be further added to a mixture of rice flour, milk, salt, purified water and subsidiary materials.

In order to prevent the browning of the decay porridge of the present invention, ganglioside, ganglioside, sphingomyelin, phosphatidylserine, oxxynea  , FYTEXIA, FRANCE), grape seed extract, broccoli extract, tocopherol or browning inhibitor of vitamin C may be further added to the mixture of rice flour, milk, salt, purified water and subsidiary materials.

The browning inhibitor may be used for the concentration of milk fat (SM-2), including ganglioside, sphingomyelin, phosphatidylserine.

The grape seed extract is added to the seed of grape seed 3 to 20 times the weight of the grape seed, and 10 to 50%, preferably 10 to 35%, more preferably 10 to 30% of the volume of the first purified water at 90 ~ 110 ℃ More preferably, the extract obtained by extraction to be 10-25% and then filtered can be used.

The broccoli extract is added to broccoli in purified water 3 to 20 times the weight of broccoli, and 10 to 50%, preferably 10 to 35%, more preferably 10 to 30% relative to the volume of the first purified water at 90 ~ 110 ℃ More preferably, the extract obtained by extraction to be 10-25% and then filtered can be used.

The functional material may be further added to the mixture of rice flour, milk, salt, purified water and subsidiary materials to improve the functionality of the perilla in the preparation of perilla of the present invention.

Fenugreek seed extract can be further added to the mixture of rice flour, milk, salt, purified water and subsidiary materials as a functional substance to improve the functionality of the perilla in the preparation of perilla of the present invention.

The fenugreek seed extract is added fenugreek seed to purified water 3 to 20 times the weight of fenugreek seed and 10 to 50%, preferably 10 to 35%, more preferably 10 It is possible to use an extract obtained by extracting the mixture so as to be 30% to 30%, more preferably 10% to 25%, and then filtering it.

Ramie leaf extract as a functional material may be further added to a mixture of rice flour, milk, salt, purified water and subsidiary materials as a functional substance to improve the functionality of the perilla in the preparation of perilla of the present invention.

The above-mentioned ramie leaf extract is added to the ramie leaves 3 to 20 times the weight of the ramie leaves in purified water and 10 to 50%, preferably 10 to 35%, more preferably 10 It is possible to use an extract obtained by extracting the mixture so as to be 30% to 30%, more preferably 10% to 25%, and then filtering it.

The production method of perilla of the present invention was carried out under various conditions. In order to achieve the object of the present invention, it is preferable to provide a method for producing perilla according to the above-mentioned conditions.

The present invention includes perished rice prepared by the above-mentioned method.

Fallen porridge of the present invention can be used as a meal replacement.

The fallen bamboo of the present invention can be used for infants.

Fallen porridge of the present invention can be used as a etiology (病人 食) or recovery of the sick or recovering patients.

Hereinafter, the present invention will be described in detail with reference to Examples and Test Examples. However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.

[Experimental Example 1] Fallen porridge according to the type of rice flour

The wet rolled wheat flour had an average particle size of 365.25㎛, which showed a larger particle size than that of wet jet wheat flour, but the starch damage was 7.29%, which was lower than that of wet jet wheat rice flour. In the jet mill grinding process, rice powder was heated and the starch damage of rice starch increased. Therefore, it is intended to provide a wet roll mill milled rice powder as a composition of the decayed rice starch damage is not large and the manufacturing method is simple (see Table 1 milling quality [roll mill, jet mill] rice flour quality characteristics).

According to the mixing ratio of Table 2, the quality and sensory characteristics of the instant decayed sterilized stew with different types of rice flour were measured.

As a result, A1 containing 100 parts by weight of skim milk powder, 5 parts by weight of refined salt, and 1000 parts by weight of purified water was found to be 85.10% of water content and 13.75 ° Brix, and the viscosity was 539cp.

A2, which contains 100 parts by weight of skim milk powder, 5 parts by weight of refined salt, and 1000 parts by weight of purified water, is slightly lower than A1 with water content of 84.50% and soluble solids 14.20 ° Brix. It was high as 651cp.

Compared to roll mill rice powder with a particle size distribution of 365.25 ㎛, the soluble solid content of decay porridge mixed with jet mill rice powder with a particle size distribution within 30 ㎛ was higher and the viscosity of porridge was higher (roll mill, rice milling method in Table 2). Jet Mill] See Quality Characteristics of Fallen Porridge).

As a result of sensory results as shown in Table 3, the acceptability of the concentration was higher than that of A2 (4.8 ± 1.3) with A1 having a lower viscosity of 5.1 ± 1.3, and the acceptability of color had a high brightness value of 76.24 and a low yellowness of 2.78. A1 was 5.3 ± 1.5, higher than A2 (4.3 ± 1.0).

The overall acceptability of the decayed porridge was 5.8 ± 0.8 with A1 rated evenly high in color, taste and concentration. As a result of measuring the quality characteristics and sensory characteristics of the decayed rice according to the particle size distribution of rice flour, it was judged that it is desirable to prepare the decayed rice using wet roll mill rice powder with large particle size (see also the symbol of the decayed rice according to the types of rice flour in Table 3). ).

[Experimental Example 2] Decayed Rice by Addition of Rice Flour

Non-glutinous rice (chucheong rice, domestic) was milled by using a grinding mill to adjust the degree to 0% to 30%, and after milling roll mill (Gyeongchang Machinery, South Korea) was used for the experiment.

100 parts by weight of skim milk powder, 5 parts by weight of refined salt, and 1500 parts by weight of purified water were combined with 100 parts by weight of each roll mill rice powder having different degrees, and then prepared and packed to measure quality and sensory characteristics after retort sterilization.

As a result of measuring quality characteristics, the pH of M0 ~ M30 was 6.50 ~ 6.69 as weak acidity, and as the degree was increased, the pH became more acidic. The brightness values of M0 and M10 were 73.1, and as the degree of brightness increased, the brightness increased and M30 was 82.07. The yellowness (b) of the instant decayed rice was decreased with increasing degree, and M0 was the highest as 4.20. However, the yellowing resulted from browning due to retort sterilization (2.26 ~ 4.20) (see the quality characteristics of the decayed rice according to the degree of rice in Table 4).

The sensory characteristics of instant decayed rice with rolled rice flour of different degrees were shown in Table 5 below. As the degree increased, the color of decay porridge became brighter, but there was no significant difference, and the intensity of taste and aroma did not show any significant difference among the samples. The color degree increased as compared to M0, and the color acceptability increased. M20 and M30 showed the highest value of 7.20, and the color acceptability increased compared to M0. The degree of texture was significantly higher in M10 ~ M30 than in M0 (4.40 ± 2.30) (6.20 ～ 6.80). Taste preference of M10 and M20 was the highest at 6.60, but there was no significant difference. The overall acceptability of M10 and M30 was 7.00 ± 1.41 and 7.01 ± 1.30, respectively, but the overall acceptability was higher than that of M0 (brown rice), and there was no significant difference between M10 and M30.

As a result of examining quality and sensory characteristics of the decayed rice according to the degree, the color became brighter and the texture and taste of taste increased as the degree increased. However, there was no significant difference according to the degree and the overall acceptability of M10 and color, aroma, taste and texture were good. In order to consider the nutritional properties of rice and increase the acceptability of decayed rice, it was judged that the degree of 10% would be appropriate (see Table 5 for sensory characteristics of decayed rice according to the degree of rice).

[Experimental Example 3] Fallen porridge according to the type of rice

As a result of the strength test of decayed rice by the amount of non-glutinous rice added (Experiment I), the color intensity of all treatments containing nonglutinous rice was significantly lower than that of con (7.00) (3.80 ～ 5.00), but the intensity of flavor and taste were not significantly different. There was no. As a result of the palatability test, the palatability of color was significantly higher than that of con (4.60), and R2 and R3 were the highest at 6.60. There was no significant difference in the degree of taste and taste, and R2 (6.60) was the highest in texture and R3 was 5.8. The texture degree of texture of R2 and R3 with 25 ~ 50% added amount of non-glutinous rice was higher than that of rice flour. More than 50% of the amount of non-glutinous rice added (R4 to R5) did not impart adequate viscosity to the perishables, and the panelists did not like that the grains were too chewed. Overall acceptability was the highest at R2 of 6.00, and R2 with 25% of non-glutinous rice was considered to be suitable.

As a result of measuring the sensory characteristics of the decayed rice by the amount of crushed rice which has the advantage that crushed rice, a by-product generated after milling of brown rice, can be applied to processed products as it is, it is shown in Table 6 (Experiment II). As a result of intensity test, D3 (5.80) was the lowest in color intensity, but there was no tendency. There was no significant difference in the intensity of flavor, but taste intensity of D2 (7.20) was significantly higher. As a result of the palatability test, the palatability of the color was significantly higher with D3 of 6.60, indicating that the treatment of low intensity of color (yellow) was preferred. There was no significant difference in the degree of taste, and D3 showed the highest taste of 7.20, but there was no significant difference. D2 ~ D4 with 25 ~ 75% added crushed rice showed a higher degree of texture (5.40 ~ 7.00) compared to con (4.40). Overall acceptability was significantly higher in D2 and D3 of 6.4 and 7.2, respectively.

Therefore, it would be appropriate to add 25-50% of crushed rice to non-glutinous rice flour to provide a soft texture of non-glutinous rice flour and a texture to be chewed by crushed rice grains. It is intended to use crushed rice that is inevitably generated during the cutting process without any additional process, and additionally give chewy texture to crushed rice using crushed rice, and decayed taste using crushed rice, which is a cheaper raw material, than ordinary white rice And industrialization is possible without changing the scent.

As a result of the strength test of decayed rice by the amount of added rice, the intensity of color was A4 (6.61), but there was no significant difference. The intensity of flavor and taste of A4 were 6.40 and 6.80, respectively, but there was no significant difference. As a result of the palatability test, A2 was the highest with 6.00 in color and there was no significant difference in the palatability of incense. The taste degree of A2 was 6.40, which was significantly higher, and all of the treatment groups showed more than normal taste degree. A2 showed the highest degree of organizational feeling with 5.40, but there was no significant difference. The overall acceptability was significantly higher in A2 with 6.20 compared to con (4.60) compared to non-rice flour, but was significantly higher at 6.20, but not as high at 4.00 to 4.80.

Although the taste and aroma of rice is good, it is judged that it is not suitable for soft decay due to the brown texture of brown rice. Therefore, it was judged that coarsely crushing allied rice and adding it to decayed rice could enhance the taste of decayed rice by softening the texture while enhancing the taste and aroma (see Table 6 for sensory characteristics of decayed rice by the amount of non-glutinous rice, shredded rice, and rice paddy. ).

Experimental Example 4 Search for Substances for Improving Palatability and Nutritionality

Roasted brown rice showed lower overall acceptability as con (6.3), BE1 (4.8), and BE2 (3.8). The color acceptability of BE1 was the highest at 6.5, and the overall aroma (6.8) was high at 7.0. The color acceptability of the decaying porridge added with Nurungji was high as BC1 (7.3), BC2 (6.0), and the highest degree of incense was shown as BC1 (7.3), and the overall acceptability was BC1 (6.8), BC2 ( 7.0), it was found to be higher when Nurungji was added. As a result of measuring the sensory characteristics of degenerated porridge with various nutritious grains (barley, black bean, rat eye bean), BD1 with barley was 5.80, which was significantly the same as con (5.55), and BD2 was 7.20. , BD3 was 8.60. In order to enhance the nutrition of cereals, the intensity of the color was increased by using barley and unshelled beans. There was no significant difference between the intensity of flavor and the intensity of taste.

As a result of the palatability test, BD2 was the highest as 7.40, but there was no significant difference, and there was no significant difference in the palatability of taste and taste. However, it was found that the palatability of the grain added decay was improved by showing more than normal palatability in all treatments. The degree of organization of the sense of organization was all higher than normal, but not so high compared to con (7.20). It was judged that it was not good compared to the soft texture of con due to the texture of cracking because the added grains and legumes were not peeled. Overall acceptability showed more than average acceptability in all treatments, and BD3 scored the highest at 7.80.

As a result of the strength test of decayed rice by the amount of nuts, vegetables and fruits, the color intensity of BF3 was 8.0, which was the highest in spinach, and BF1, BF2, and BF7, which were added nuts, peanuts, almonds, and apples, respectively. 3.6, 4.4, 3.6, and significantly lower. The intensity of flavor was significantly higher in BF3 and BF5 supplemented with spinach and onion (7.6). As a result of the palatability test, the palatability of color was higher than normal in all treatments. BF1 and BF2 added with nuts were significantly higher at 7.2 and BF5 with onion added at 7.4. BF3, which had the highest color intensity, had the lowest color acceptability of 5.4. In terms of flavor, BF5 was significantly higher (7.2) and BF1, BF2, and BF7 were significantly higher. Taste preference of BF2 and BF5 was highest in 7.0, but there was no significant difference. The highest degree of texture was found to have the lowest BF6 with elevation of 5.6 and 7.0 with onion addition of BF6. Overall preference was higher than normal in all treatments. Onion added BF5 was the highest with 7.0, followed by almond (6.8) and apple (6.6). The above results indicate that the utilization of onion, almond, and apple as a subsidiary material in the development of perilla for juveniles is high (see Table 7 for sensory characteristics of perilla added with cereals, beans, nuts, vegetables, and fruits).

Experimental Example 5 Inhibition of Decay Browning by Air Replacement Conditions in Retort Packaging Containers

Quality and sensory characteristics of the decayed bamboos treated with commercial retort sterilization conditions were measured. The air-substituted retort sterilization conditions in the package contained porridge in a PP tray, substituted gas for each treatment in a headspace in the container, sealed with a gas barrier film, and sterilized at 121 ° C. for 45 minutes to prepare instant decay porridge.

As a result of measurement, the color change after sterilization of G4 packaged by substituting N2 / CO2 (5: 5) in porridge container was small, and the appearance and palatability were improved. Mixing ratio according to the air-substituted packaging of added perilla, color change according to the air-substituted packaging of antioxidant added peroxidant, and sensory results according to the air-replacement packaging of peroxidated persimmon added Table 10).

A method for retort sterilization by adding wet rolled wheat flour 5, skim milk powder 5, SM-2 0.25, oxxynea 0.05, tocopherol 0.01 in a mixing ratio to suppress browning of decayed rice, and replacing N2 / CO2 (5: 5) gas in a container. To provide.

Experimental Example 6 Inhibition of Decay Browning by Addition of Functional Substances

After retort sterilization, F1 added with milk fat SM-2 to suppress browning of skim milk powder and maintain the rich taste of milk has a lower a value of 8.97 compared to con after sterilization and the ΔE value of the difference between before and after sterilization. 12.77 showed browning inhibition effect. In contrast, the ΔE value of con was 18.28, which showed the highest browning after sterilization.

The color change after sterilization of the F2 ~ F5 treatment group added with SM-2 and antioxidant was low in oxxynea and OPC30. , 11.56, lower than F1. In addition, as a result of measuring the change of ΔE value according to the addition of tocopherol and vitamin C, the ΔE value of the treatment group to which tocopherol was added was 12.62, which was lower than the ΔE value of vitamin C (13.34). Therefore, it was judged that the browning inhibitory effect of oxxynea and tocopherol added to the SM-2 treatment group was the best (the decayed mixture ratio according to the addition of the functional ingredient in Table 11 and the color change of the perilla before and after retort sterilization And the sensory results of the perishables with the addition of the functional additives in Table 13.

Example 1 Development of Meal Replacement

N ₂ and The quality characteristics and sensory characteristics of the prepared persimmons were prepared by replacing the mixed gas mixed with CO ₂ at a volume ratio of 5: 5 and replacing them as meal replacements for adults. The results are shown in Table 15 and Table 16, respectively. .

As a result of measuring the sensory characteristics of meal substitute perilla, the overall acceptability of ME4 with nut mix was the highest at 5.6 (the ratio of final product mix of meal substitute perilla in Table 14, final product quality characteristics of meal substitute perilla in Table 15, and Table 16 Sensory properties of the final product of perishable perishables).

Example 2 Development of Corrupted Porridge for Infant

N in the container using the perished rice mixture ratio shown in Table 17₂Wow CO₂A: The quality characteristics of infant decay porridge prepared by using the mixed gas mixed at a volume ratio of 5: 5, and the sensory evaluation of the adult decay of infant decay, and sensory evaluation of infant deceased for infant decay were measured. Tables 18, 19 and 20 are shown respectively.

As a result of the final product quality characteristics of the infant decay porridge, the overall acceptability of the puffing mix and nut mix addition treatments was high at 6.1 and 5.9 (the combination ratio of infant decay porcelain in Table 17, the quality characteristics of infant decay porcelain in Table 18, and the infant in Table 19) Sensory evaluation of degenerated end products of adult decay and infant degeneration of degenerated final product of infants in Table 20).

Measurement of the perishable in Experimental Example 1 to Experimental Example 6 and Examples 1 and 2 was carried out in the following manner.

Soluble solids content of the perilla was measured using a sugar meter (Hand Refractometer, Atago, Japan). The pH of the porridge was measured by using a pH meter (Orion, 520A, USA) after 10 g of porridge was dispersed in the same amount of distilled water and left at room temperature for 5 minutes. The viscosity of the porridge was bathed in boiling water for 3 minutes, cooled in a water bath maintained at constant temperature, and the viscosity at 50 ° C. was measured using a VIBRO Viscometer (SV-10, A & D Co., Japan).

The chromaticity of the decayed porridge was placed in a cell of 4 cm in diameter and 1 cm in height, and the average value measured five times using a colorimeter (CR-300, Minolta, Japan) was used. Chromaticity was expressed by the brightness L value (Lightness), redness a value (+ Redness, -greenness), and yellowness b value (+ Yellowness, -blueness) of the Hunter scale. White standard plate was L: 96.86, a: -0.07, b: 2.02.

The sensory characteristics of the decayed porridge were tested for strength and palatability among 30 researchers. The porridge sample was boiled in 100 ℃ boiling water once and fed at constant temperature (60 ± 5 ℃), and the evaluation items were color, odor, taste, concentration and overall preference ( Overall acceptability was measured and a 9-point scale was used. In addition, the developed decayed infants were subjected to sensory tests by dividing them into children (aged 3 to 8 years old) who would consume them and parents who had children who provided porridge products. The sensory results were calculated using mean and standard deviation using SAS statistical program, and ANOVA and Duncan's multiple range test (p <0.05) were used to verify significant differences between samples.

Although the preferred embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that various modifications, additions and substitutions are possible, without departing from the scope and spirit of the invention as disclosed in the accompanying claims. It will be understood that the present invention can be changed.

Fallen porridge of the present invention can be used for the meal replacement of the elderly, meal replacement of the adult, meal replacement of the youth, baby food for infants or patient meals is high industrial applicability associated with porridge.

Claims (7)

In the manufacturing method of fallen persimmons,
Each raw rice having a degree of 8 to 12% was washed with water, immersed in purified water for 0.5 to 4 hours, dehydrated for 0.5 to 4 hours, and then subjected to a roll mill with a starch damage of 8 to 20%. 50 to 200 parts by weight of milk, 0.5 to 5 parts by weight of salt, 500 to 2000 parts by weight of water, based on 100 parts by weight of roll mill rice powder obtained by pulverizing to 200 to 400 µm and hot-air drying at 45 to 55 ° C. for 3 to 5 hours. 10-50 parts by weight of any one or more powder formulations selected from the group consisting of pruning grains, nurungji and fruits, apples, pears, persimmons, tangerines, strawberries, oranges, and pineapples, and gangliosides and sphingomyelins as browning inhibitors. (sphingomyelin), phosphatidylserine, oxxynea  , FYTEXIA, FRANCE) mixed with 0.005 weight of any one selected from 20 to 60 minutes at a temperature of 50 ~ 70 ℃;
Filling the retort vessel with the decay obtained by heating and stirring the above;
Sealing the air in an empty space of the retort container filled with the perishables with a mixed gas in which nitrogen and carbon dioxide are mixed in a volume ratio of 5: 5 to 7: 3;
The method of producing a perished porridge comprising the step of sterilizing and filling the perilla in the retort container of the retort container for 30 to 90 minutes at 110 to 130 ° C and cooling to room temperature. delete delete delete delete delete delete

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