KR101156459B1 - Manufacture method of freeze-drying bibimbob - Google Patents

Abstract

PURPOSE: A producing method of freeze dried rice with vegetables is provided to prevent rice grains from breaking when mixing with other ingredients by improving the hardness of the rice grains. CONSTITUTION: A producing method of freeze dried rice with vegetables comprises the following steps: washing and soaking rice in water; dehydrating the rice, and heating at 80-90 deg C for 10-15 minutes for gelatinizing the rice; spraying water to the cooked rice, or dipping the rice in the water for impregnating the water into the rice; heating the rice at 100-140 deg C for 5-35 minutes for improving the hardness of rice grains; adding other ingredients into the rice, and uniformly mixing; freezing the obtained rice with the vegetables, and drying; and packaging the frozen rice with the vegetables. The ingredients include seafood, vegetables, kimchi, curry, black bean sauce, beef, or freeze-dried vegetables.

Description

Method of manufacturing freeze-dried bibimbap {MANUFACTURE METHOD OF FREEZE-DRYING BIBIMBOB}

The present invention relates to a method for producing lyophilized bibimbap, and in particular, alpha of the rice used as bibimbap and increase the surface hardness of the grain of rice to prevent breakage even when mixed with other materials, rehydration after freeze-drying The present invention relates to a freeze-dried bibimbap with excellent restoring power.

In general, bibimbap is a unique food of our country, and evenly mixed with seasonings such as herbs, meat, garnish, sesame oil, and so on, it is one of the foods rich in nutrients and appetizing when there is no appetite.

Such bibimbap has become the best food in the home or restaurant culture in line with the preferences of Koreans. Recently, due to the variety of ingredients, bibimbap has become popular as a meal for busy modern people because it has excellent taste and nutrition and can be easily eaten in a short time. It is especially popular among foreigners and has become an international food.

However, bibimbap is easy to lose the intrinsic nutrients and functional ingredients during the cooking process to produce a commercial product, especially heat sterilization process is essential to ensure the storage period as a commercial product, There was a difficulty in solving problems such as discoloration of vegetables and a decrease in texture.

In addition, rice ages as time goes by, and the taste of rice decreases, and the fat contained in the rice combines with oxygen in the air to give off a bad smell as rancid, which not only promotes the deterioration of proteins but also the stickiness of rice. And there is a problem of dropping the texture.

In addition, when the rice and herbs are stored together in a container for the convenience of eating, the rancidity of rice is promoted by the herbs, and if the rice and herbs are packaged separately to prevent this, the inconvenience of opening and closing the package is increased during eating. there is a problem.

The problem to be solved by the present invention is to alpha the rice used as bibimbap and increase the surface hardness of the grain of rice to prevent breakage even when mixed with other materials, freeze-drying excellent in resilience even after freeze-drying It is to provide bibimbap.

Another object of the present invention is to provide a freeze-dried bibimbap that can be prevented from breaking the bibimbap material when it is rapidly dried by separating the freeze-dried in two stages according to the water content.

Vacuum freeze-dried vegetable bibimbap manufacturing method according to the present invention, the step of washing and immersing the rice, and dehydrated the immersed rice after heating at a temperature of 80 ~ 90 ℃ for 10 to 15 minutes to alpha the rice The steamed water, the water-steaming step to infiltrate water into the rice grains by spraying or soaking water in the alpha-ized rice through the first steaming process, and the rice after the water-swinging step at a high temperature of 100-140 ° C. about 5 A rice making step consisting of a secondary steaming step of heating for 35 minutes to increase the hardness of the rice grains; Bibimbap material mixing step of putting the alpha-ized rice and bibimbap material through the second steaming process and uniformly mixed; A rapid freezing step of freezing the mixed bibimbap when the rice and bibimbap material are uniformly mixed; A lyophilization step of drying the frozen rice and bibimbap material; And packaging the frozen bibimbap through a freeze drying step.

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Preferably, the bibimbap material mixing step is characterized in that mixing with the bibimbap material until the rice is separated into rice grains.

Preferably, the bibimbap material is characterized in that the seafood, vegetables, kimchi, curry, jjajang, beef, lyophilized vegetables and the like.

Preferably, the freeze-drying step is composed of a first drying step so that the moisture content of the rice grains 5 ~ 15% at a vacuum degree of 400 ~ 100mmHg / cm 3, and a second drying step so that the moisture content of the rice grains again 3 ~ 8% It is characterized by.

Freeze-dried bibimbap according to the present invention has the advantage of less destruction of nutrients because the rice used is alpha and mixed with other ingredients in a state containing more than a certain amount of water.

In addition, by increasing the surface hardness of the rice grains of the material of bibimbap can be prevented from being broken even when mixed with other vegetables, has the advantage of excellent resilience even when rehydrated after freeze drying.

In addition, the freeze-drying can be separated in two stages according to the water content to prevent the destruction of the bibimbap material when rapidly drying.

These bibimbap can be stored for a long time there is an advantage that can be used for emergency.

In addition, the bibimbap of the present invention, because all the bibimbap ingredients are mixed together, after rehydration, may be mixed with a sauce such as gochujang and edible as bibimbap, there is an advantage that can be edible without the source immediately after rehydration.

In addition, it can remove only moisture without destroying the tissue by lyophilization, which has the advantage of preserving taste and aroma as well as food tissue. Bibimbap material has a porous structure as water is sublimed and removed in ice. When rehydration is put water when restoring the form has the advantage that the penetration of water is quickly restored.

1 is a block diagram for the manufacturing process of freeze-dried bibimbap according to the present invention.

Hereinafter, with reference to the accompanying drawings will be described in detail a method for producing a freeze-dried bibimbap according to the present invention.

As shown, the freeze-dried bibimbap manufacturing method of the present invention comprises a rice production step, bibimbap material mixing step, rapid freezing step, freeze drying step and packaging step.

1. Rice production step

The rice production step goes through two steaming processes and increases the hardness of the rice grains while alphaning the rice, and the rice is produced through the following steps.

1) Rice Soaking Step

Remove the debris and the rice bran remaining on the white rice surface by using non-stick rice, etc., and soak the rice in water for 1 to 2 hours so that the water content is 30 to 32%.

2) First steaming stage

The soaked rice is naturally dehydrated and steamed for about 10 to 15 minutes at low temperatures of 80-90 ° C using steam. When steamed at such a low temperature, beta starch, which has a regular arrangement of rice, is gelatinized by alpha-hydration by the reaction of water and heat in the soaked rice. In addition, when heated at a temperature of 80 ~ 90 ℃ can not increase the surface hardness of the rice without cracking due to heating the outer surface of the rice. The primary steaming of such rice is preferably to use a steam cooker.

3) hydrolysis

In the first steaming process, water is sprayed on the alpha-ized rice using a steam injector or soaked in water for 20 minutes. The hydrolyzed rice has a water penetration into the rice grains to increase the spread of the rice grains, the adhesion is reduced.

4) Second steaming stage

The steam, which has been subjected to the hydrolysis step, is heated for 2 to 5 minutes at a high temperature of 100 to 140 ° C. using a steam cooker. When heated to a high temperature in the second steaming step can increase the surface hardness of the alpha-ized rice grains, it can be maintained to 50 to 80% moisture content.

As such, when the rice is washed with water → primary steaming → singer → secondary steaming, the final rice is alpha-ized and the hardness of the outer surface is increased, thereby minimizing the destruction of the rice grains in the mixing step described later.

2. Bibimbap material mixing step

After the second steaming process, add bibimbap ingredients such as alpha rice and seafood (squid, shellfish, shrimp, etc.), vegetables, kimchi, curry, jjajang, beef, and lyophilized vegetables. At this time, in the mixing step, it is preferable to mix with the bibimbap material until the rice is separated into rice grains. At this time, the bibimbap ingredients are preferably mixed after being roasted or boiled to be edible.

3. Rapid freezing stage

When the bibimbap material is uniformly mixed through the bibimbap material mixing step, the mixed bibimbap is evenly spread on a plate plate and then frozen in a freezer for about 1 to 24 hours at -20 ° C to 50 ° C. By this freezing, it is possible to suppress the aging of the rice mixed with bibimbap and various materials. At this time, if the temperature is high, the freezing rate is slowed, causing degradation due to cell destruction, there is a problem such as surface hardening, and if the temperature is too low, there is a problem that the time of the freeze-drying step to be described later increases. In addition, the bibimbap material that is unfolded uniformly on the plate plate is preferably spread separately in one serving, two servings, etc. to be used in the packaging step described later.

4. Freeze drying step

In order to sublimate the frozen rice and the ice contained in the bibim balm material, the vacuum inside the vacuum chamber is first dried at 400 ~ 100mmHg / cm3 so that the water content of the rice grain is 5 ~ 15%, and the water content is 3 ~ 8%. Dry twice as much as possible. By separating the freeze-drying step into the first drying and the second drying as described above, it is possible to prevent the destruction of the material that may occur when drying the moisture to 3 to 8% at a time.

5. Packing step

The freeze-drying step is completed by vacuum-packing the frozen bibimbap in a sealed container in a constant amount, such as 1 serving, 2 servings. At this time, it is preferable that the sealed container is packaged with a sauce such as red pepper paste separately packed.

6. Edible stage

Vacuum-packed bibimbap may be mixed with 1.5 to 3 times more water than bibimbap, mixed with rehydration, and then mixed with red pepper paste and the like.

The freeze-dried bibimbap of the present invention is maintained even after the appearance of the rice is dried, a fine porous structure is formed therein, excellent resilience even when rehydration, it is possible to suppress the change by heat. In particular, since the dried materials are almost dehydrated, various degradation reactions due to enzymatic browning, protein denaturation and enzymatic action can be minimized.

The present invention is not limited to the above-described embodiments, and the present invention can be embodied in other forms by those skilled in the art without departing from the spirit of the invention. All design changes made within the technical scope equivalent to the claims are considered to be included within the scope of the present invention.

Claims (6)

Washing and immersing the rice, dewatering the soaked rice, and then heating it for 10 to 15 minutes at a temperature of 80 to 90 ° C. to steam the rice and alpha-saturated rice through the first steaming process. The second step is to increase the hardness of the rice grains by injecting water or soaking them in water to infiltrate the rice grains, and heating the rice after the hydrolysis stages at a high temperature of 100 to 140 ° C. for about 5 to 35 minutes. A rice production step consisting of a steaming step;
Bibimbap material mixing step of putting the alpha-ized rice and bibimbap material through the second steaming process and uniformly mixed;
A rapid freezing step of freezing the mixed bibimbap when the rice and bibimbap material are uniformly mixed;
A lyophilization step of drying the frozen rice and bibimbap material;
The method of manufacturing a freeze-dried bibimbap comprising the; step of packaging the frozen bibimbap through a freeze-drying step.
The method of claim 1, wherein the secondary steaming step of the rice production step is the primary steaming step of alpha-degrading the rice by heating after dehydrating the soaked rice, and spraying water or water to the alpha-ized rice through the primary steaming process Method of producing a freeze-dried bibimbap, characterized in that it consists of a second steaming step of increasing the hardness of the rice grains by heating the water passed through the watering stage, soaked in the rice grains soaked in water.
The freeze-drying of claim 2, wherein the first steam is heated for 10 to 15 minutes at a temperature of 80 to 90 ° C, and the second steam is heated for about 5 to 35 minutes at a high temperature of 100 to 140 ° C. Method for producing bibimbap.
2. The method of claim 1, wherein the mixing of the bibimbap material comprises mixing the bibimbap material until the rice is separated into rice grains.
The method of claim 1, wherein the bibimbap material is seafood, vegetables, kimchi, curry, jjajang, beef, lyophilized vegetables, and the like.
The method of claim 1, wherein the freeze-drying step is the first drying step to the water content of the rice grains 5 to 15% at a vacuum degree of 400 ~ 100mmHg / cm 3, and again the second drying step so that the water content of the rice grains 3 to 8% Method for producing a freeze-dried bibimbap, characterized in that consisting of.

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