KR101355826B1 - Beef side dish comprising soybean paste for toddler and child and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a beef side dish including fermented soybean paste for toddlers and children and a manufacturing method thereof. The manufacturing method of the beef side dish for toddlers and children by an embodiment of the present invention comprises the followings: a step for mincing and boiling beef; a step for washing bean curd and vegetables including onion, green pumpkin, and Agaricus bisporus, and cutting the bean curd and vegetables into 0.5-1.5 cm, which is selectively performed after, before, or at the same time with the beef mincing and boiling step; a step for stir-frying the boiled beef with the cut bean curd and vegetables, and adding fermented soybean paste to the mixture; a step for preparing vegetable stock by boiling vegetables in water, which is performed after, before, or at the same time with the stir-frying step; a step for adjusting the concentration of the stir-fried mixture by adding the vegetable stock; and a step for processing and packaging the beef side dish. [Reference numerals] (S_1) Step of mincing and boiling beef; (S_2) Step of washing bean curd and vegetables and cutting the bean curd and vegetables; (S_3) Step of stir-frying the boiled beef with the cut bean curd and vegetables, and adding fermented soybean paste to the mixture; (S_4) Step of preparing vegetable stock; (S_5) Step of adjusting the concentration of the stir-fried mixture by adding the vegetable stock; (S_6) Step of processing and packaging

Description

Beef side dish comprising soybean paste for toddler and child and manufacturing method

The present invention relates to an infant beef side dish containing miso sauce and a method of manufacturing the same. More specifically, the infant side dish containing miso sauce, which is excellent in nutrition and functionality and helps adaptation to a general adult food, and its preparation It is about a method.

In early childhood, only the milk or milk powder can get the nutrition you need, but at 3 months of age, breast milk or milk powder will not be enough to provide sufficient nutrition. At this time, give the baby a soft, digestible semi-solid (半 固 形) state of food to supplement the lack of nutrition, and give a baby food to train to become familiar with solid foods (固 形 食).

The baby foods marketed in Korea are mostly in the form of powder except for the baby juice drinks and the semi-solid baby foods for imported bottles. This is advantageous in terms of nutrition, but it is easy to overdose, and it is difficult to improve eating habits because it is in the form of a bottled liquid. In addition, it is not able to develop adaptability to the solid form, it can adversely affect the growth and development of infants and infants by delaying tooth and oral development.

In addition, there is a shortage of foods that children can eat in the period from infants to children as well as baby foods, and development of infant foods that can help adapt to the general Korean foods that adults eat and help form desirable eating habits have.

Korean Patent No. 0614618 discloses pretreatment by selecting one or two to five kinds of raw materials which are generally raw materials of baby food, such as cereals, vegetables, fruit purees, seafoods, and meats, and mixing and grinding them. And lyophilized to form a block, and then to a block-type mixing formula prepared by packaging. A semi-solid mixed formula having a physical property of taste or rice is added by adding a certain amount of water to the block-type mixing formula. · It is disclosed that it can be provided to infants.

Korean Patent Publication No. 2004-0063702 discloses rice, barley, wheat, crude, oats, eastern, buckwheat, sorghum, red beans, green beans, vegetables, fruits, whole grains, yulmu, millet, glutinous rice, etc. Extracted and fermented grain wine with functional materials and plums, ginger, ginseng, red ginseng, grapes, green tea, pears, apricots, apples, persimmons, melons, watermelons, dahlias, bananas, pineapples, melons, plums, peaches, cherries, grapefruits, tomatoes Ingredients and baby food prepared by mixing fermentation of cucumbers, carrots, garlic, green onions, onions, leek, lettuce, broccoli, cactus, fresh vinegar, aloe, tourmaline gemstone powder, ocher, charcoal, etc. It discloses a method of producing a baby food containing a functional material prepared by blending.

An object of one embodiment according to the present invention is to provide an infant beef side dish containing a miso sauce that is excellent in nutrition and functionality, and can help adapt to a general adult food, and a method for producing the same.

One embodiment of the present invention comprises the step of minced beef boiled; Optionally before or after the beef boiling step, and cutting vegetables containing tofu, onions, zucchini, and mushrooms to a size of 0.5 to 1.5 cm after washing; Stir-fry step of putting the cut tofu and vegetables in the boiled beef and adding miso; Optionally at the same time as before or after the stir fry step, preparing vegetable broth by adding water to the boil and boiling; Adjusting the concentration by adding the vegetable broth to the fried water; And a step of processing and packing the beef side dish with the adjusted concentration; provides a method of preparing a beef side dish for infants containing miso sauce.

The beef may be characterized in that the chopped to a size of 0.2 to 1.5cm.

The stir-fry step may be characterized in that the roasted beef, tofu, onions, zucchini, and mushrooms are added in the order of mushrooms.

The vegetable broth may be formed by boiling water, radish, onion, dried shiitake, kelp, white beans, bean sprouts, garlic, and salt.

The content of the tofu added in the roasting step may be characterized in that 10 to 20 parts by weight based on 100 parts by weight of boiled beef.

The content of the vegetables cut in the stir-fry step may be characterized in that 5 to 10 parts by weight of onion, 20 to 30 parts by weight of courgette, 5 to 10 parts by weight of mushroom mushrooms based on 100 parts by weight of boiled beef.

The content of miso added in the roasting step may be 20 to 30 parts by weight based on 100 parts by weight of boiled beef.

The content of the vegetable broth added to the roasted water in the concentration adjusting step may be 5 to 10 parts by weight based on 100 parts by weight of boiled beef.

Processing of the beef side dish may be characterized by refrigeration after rapid freezing.

Another embodiment of the present invention provides an infant beef side dish containing miso sauce, which is prepared by the above method.

Baby beef side dish containing miso sauce according to the present invention is excellent in nutrition and functionality, and can help adapt to general adult food. It is high in protein and vitamins necessary for the growth and development of infants, it is well digested and absorbed, it can help to adapt to the general Korean food, and to form desirable eating habits.

In addition, according to an embodiment of the present invention, by adjusting the content of boiled beef, tofu, onions, zucchini, mushrooms mushrooms to provide balanced nutrition as well as to enjoy the taste of the individual ingredients. This can induce children to become familiar with each ingredient, which can naturally transition to adult food.

The infant side dish according to an embodiment of the present invention may have a semi-solid shape to induce chewing action in infants and young children, thereby facilitating the development of teeth and jaws, and improving adaptability to solid food.

Baby beef side dishes according to an embodiment of the present invention can be distributed for a certain period of time through a sealing and freezing process so that consumers can simply feed the infant after opening.

1 is a flow chart showing step by step a method for producing a side dish of baby beef side dishes containing miso sauce according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily carry out the present invention. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art. Therefore, the embodiments of the present invention can be modified into various other forms, and the scope of the present invention is not limited to the following embodiments.

Throughout the description of the present invention, when a component is referred to as " comprising ", it means that it can include other components as well, without excluding other components unless specifically stated otherwise.

Throughout the specification of the present invention, when a step is located “on” or “before” another step, it is not only when a step is in direct time series relationship with the other step, but also after mixing with each step. Likewise, the order of the two stages may include the same rights as in the case of an indirect time series relationship in which the time series order can be reversed.

The terms “about”, “substantially”, and the like as used throughout the specification of the present invention are used at or near the numerical values when the manufacturing and material tolerances inherent in the meanings mentioned are given, and the present invention In order to facilitate the understanding of the agreement, accurate or absolute figures are used to prevent unscrupulous infringers from using the disclosures unfairly. The term " step " or " step of ~ " used throughout the specification does not mean " step for.

The present invention relates to an infant beef side dish containing miso sauce and a method of manufacturing the same. The infant side dish containing miso sauce according to the present invention (hereinafter, referred to as an infant beef side dish) is excellent in nutrition and functionality, Can help adapt to the general ceremony. It is high in protein and vitamins necessary for the growth and development of infants, it is well digested and absorbed, it can help to adapt to the general Korean food, and to form desirable eating habits.

Method for producing a baby beef side dish according to an embodiment of the present invention comprises the steps of boiled beef minced; Optionally before or after the beef boiling step, and cutting vegetables containing tofu, onions, zucchini, and mushrooms to a size of 0.5 to 1.5 cm after washing; Stir-fry step of putting the cut tofu and vegetables in the boiled beef and adding miso; Optionally at the same time as before or after the stir fry step, preparing water and vegetable broth by putting water in the boil; Adjusting the concentration by adding the vegetable broth to the fried water; And processing and packaging the beef side dish of the adjusted concentration; may include.

Hereinafter, a method of manufacturing a baby beef side dish according to an embodiment of the present invention will be described in detail. Baby beef side dishes according to an embodiment of the present invention can be more clearly understood by the manufacturing method described below.

1 is a flowchart showing a method of manufacturing a baby beef side dish according to an embodiment of the present invention for each step.

First, the minced beef can be boiled (S ₁ ).

Beef contains high quality animal protein and vitamins A, B1, and B2, making it a nutritious source of nutrients.

In the present invention, boiled beef can be easily consumed by infants with low digestive absorption ability. In addition, the beef can be minced to a size of 0.2 to 1.5cm, if the size of the beef is less than 0.2cm may be insufficient to increase the adaptability to solids, if exceeding 1.5cm may reduce the digestive absorption of the infant. .

Although not limited thereto, the beef can be used a part such as tenderloin, sunny place, preferably Hanwoo. Hanwoo has a high content of oleic acid and amino acids and may have juiciness and excellent flavor.

Next, to clean the vegetables including tofu and onions, courgette, and mushroom mushrooms (S ₂ ).

This step is not necessarily limited in time series with the beef boil step, it may be selectively performed at the same time or before and after the beef boil step.

Vegetables, including tofu and onions, courgettes, and mushrooms, can be washed cleanly under running water and cut to size. Mushrooms are difficult to classify as vegetables, but in the specification of the present invention may be collectively referred to together with the name vegetables with onions and zucchini for convenience.

According to one embodiment of the invention, the tofu and vegetables can be cut to a size of 0.5 to 1.5 cm. If the size of the tofu and vegetables less than 0.5cm may be insufficient to raise the adaptability to the solid form, if more than 1.5cm may reduce the digestive absorption of the infant.

Tofu is a food that is soaked in soybeans, ground, and heated to squeeze the bean curd and hardened. It is rich in high quality vegetable protein and high in calcium, which can help growth and development of growing children. In addition, the isoflavone component contained in the tofu has an anticancer effect that inhibits enzymes necessary for cancer cell growth. Sometimes children hate soy products, but children who eat infant side dishes according to one embodiment of the present invention may continue to have an eating habit to extend to adult products.

Onions have warm properties that promote metabolism and contain a lot of protein to help build muscle. In addition, vitamin A and vitamin B1 aid in the development of nerve function and the absorption of vitamin C.

Zucchini is a well-digested vegetable that contains protein, carbohydrates, calcium, phosphorus, vitamin A, and vitamin C evenly in brain development. Zucchini is a vegetable that is suitable for children's nutrition because it protects the digestive system and is good for brain development.

Mushroom mushrooms contain the protein of meat and minerals of vegetables and fruits, and has the highest protein content among mushrooms. In addition, it is rich in dietary fiber and vitamin D, and contains digestive enzymes such as trypsin, amylase, and protease to help digest food.

Next, the stir-fry step of adding boiled beef, tofu and cut vegetables can be performed (S ₃ ).

It is not limited to this, but can be roasted with oil and boiled beef, tofu and onions, courgette and mushroom mushrooms in Dalgun pan. More specifically, stir-fry boiled beef, tofu, onion, zucchini, mushroom mushrooms can be added together in order to fry together.

The added amount of tofu may be 10 to 20 parts by weight based on 100 parts by weight of boiled beef. If the content of the tofu is less than 10 parts by weight, the viscosity may be too low, nutritionally unbalanced, and if it exceeds 20 parts by weight, it may be difficult to enhance the taste of other materials.

The amount of the onion added may be 5 to 10 parts by weight based on 100 parts by weight of boiled beef. When the content of the onion is less than 5 parts by weight, the umami may be lowered, and when it exceeds 10 parts by weight, the spicy taste may be stronger, thereby reducing children's preference.

The amount of the zucchini may be 20 to 30 parts by weight based on 100 parts by weight of boiled beef. If the content of the zucchini is less than 20 parts by weight, it may be nutritionally unbalanced, and if it exceeds 30 parts by weight it may be difficult to bring out the taste of other materials.

The amount of the mushroom mushroom added may be 5 to 10 parts by weight based on 100 parts by weight of boiled beef. If the content of the mushroom mushroom is less than 5 parts by weight, digestive absorption and umami may be lowered, and if more than 10 parts by weight it may be difficult to revive the taste of other materials.

According to one embodiment of the present invention, the boiled beef, tofu, onion, zucchini, mushrooms by controlling the content of not only to provide balanced nutrition, but also to enjoy the taste of the individual ingredients. This can induce children to become familiar with each ingredient, which can naturally transition to adult food.

When the onion begins to become transparent during the roasting process, miso may be added.

Doenjang is a traditional Korean fermented food produced by long-term aging of meju made from soybeans. Doenjang contains soybeans as its main ingredient, and soybean paste contains many nutrients rich in soybeans.

Glutamic acid, which has a unique taste and aroma of doenjang, is a type of amino acid that helps brain activity, metabolism, and fatigue recovery. Soybean lipids are fermented to create anti-cancer components of linoleic acid, preventing cholesterol from accumulating in the body and preventing blood circulation. Help It also contains vitamin E, saponin, lecithin, beta sitosterol and phytic acid to help prevent cancer.

However, doenjang contains a large amount of salty sodium, so care should be taken for infants. According to one embodiment of the invention, the amount of miso may be 20 to 30 parts by weight based on 100 parts by weight of boiled beef. If the amount of miso is less than 20 parts by weight, the content of the active ingredient of the miso may be less, and if it exceeds 30 parts by weight, the salty taste is stronger, there is a risk of harming the harmonious taste of beef side dishes.

Next, the vegetable broth can be prepared by adding water to the boil (S ₄ ).

Preparing the vegetable broth may be selectively performed simultaneously with the roasting step or before and after. That is, it can be carried out at any time before or after the beef boiling step and the roasting step.

According to one embodiment of the present invention, vegetable broth can be prepared by boiling water, radish, onion, dried shiitake, kelp, white beans, bean sprouts, garlic, and salt. Dried shiitake contains a lot of vitamin D, which helps in skeletal formation. Kelp contains abundant dietary fiber, which increases the amount of defecation and speeds up the passage of the intestines, helping constipation. In addition, much of vitamin C and potassium in kelp can make blood vessels stronger.

In addition, the beef boiled water can be used for the production of vegetable broth. Vegetable broth according to an embodiment of the present invention can add a rich flavor to baby side dishes.

Next, the step of adjusting the concentration by adding the vegetable broth to the stir-fry (S ₅ ).

When the boiled beef, tofu, onions, courgette and mushroom mushrooms, and miso are properly mixed, vegetable broth can be added. The addition amount of the vegetable broth may be 5 to 10 parts by weight based on 100 parts by weight of boiled beef. When the content of the vegetable broth is less than 5 parts by weight, the fluidity is not easy to ingest and the digestive absorption may be lowered. When the content of the vegetable broth is more than 10 parts by weight, it may be difficult to induce chewing, and it may be difficult to develop adaptability to solid form.

By adding the vegetable broth can be completed a semi-solid form, that is, beef side dishes having a shape such as taste and porridge. By having a semi-solid, induction of chewing action in infants and infants can facilitate the development of teeth and jaws, and can be adapted to the solid form.

Next, a step of processing and packaging the beef side dish with the adjusted concentration may be performed (S ₆ ).

When added to vegetable broth, it becomes semi-solid and can be processed, packaged, and distributed. More specifically, when the cooking is completed can be stored by refrigeration after refrigeration. Although not limited thereto, rapid freezing may be performed at a temperature of 3 ° C to 5 ° C. The contents can be quantitated by 150g, sealed in sterilized glass bottles, then rapidly frozen, refrigerated, and distributed.

To date, the side dish for infants is usually cooked and fed directly at home, but the present invention can provide a product that can be distributed for a certain period of time through a sealing and freezing process. Thus consumers can simply feed the infant after opening.

Hereinafter, the present invention will be described in more detail with reference to one embodiment of the present invention, but these are not intended to limit the scope of the present invention.

[Example]

Boil the minced beef in boiling water, and cut 10 g of tofu, 10 g of onion, 15 g of zucchini, and 5 g of mushroom mushrooms to about 1 cm in size. Put 55g of Korean beef in a pan, stir-fry, add tofu, onions, zucchini, mushrooms and mushrooms, and then add 15g of miso. Radish, onion, dried shiitake, kelp, white beans, bean sprouts, garlic, and salt were added to the water and boiled to make a broth. After refrigeration, they were refrigerated and stored in 150 g glass bottles.

Although the present invention has been described in detail with reference to the embodiments and examples, the present invention is not limited to the above embodiments, and may be modified in various forms, and is commonly used in the art within the technical spirit of the present invention. It is evident that many variations are possible by those of skill in the art. In addition, various forms of substitution, modification, and alteration may be made by those skilled in the art without departing from the technical spirit of the present invention described in the claims, which are also within the scope of the present invention. something to do.

[Sensory Test]

The results of conducting a sensory test on palatability such as overall taste, color, smell, and texture of the infant side dish containing miso sauce prepared by the above example are shown in Table 1.

Sensory tests consisted of 20 female panelists with well-trained children from 1 to 10 years old, 10 children from 11 to 20 years old and 10 young panelists, and 10 adult panelists from 21 to 30 years old. Five-point item scale method (5 points: Very good, 4 points: Good, 3 points: Normal, 2 points: No) for 10 tastes, colors, smells, and textures for 10 adult panelists , 1 point: I hate it very much).

division flavor color smell Texture Comprehensive likelihood Women with children 1 to 10 years old 4.5 3.8 4.3 4.7 4.3 Children and adolescents 11 to 20 years old 3.2 3.4 3.1 4.2 3.5 Adults 21 to 30 years old 3.6 3.7 3.9 3.7 3.7 Adults 31 to 40 years old 3.4 3.9 4.0 3.0 3.6

Table 1 above shows 20 female panelists with children 1 to 10 years old, 10 children and youth panelists 11 to 20 years old, 10 adult panelists 21 to 30 years old, and 31 to 40 years old. The average sensory test was performed on 50 panelists, such as 10 adult panelists, and the infant side dish containing miso sauce of the example prepared according to the present invention was found to be very good in taste. The color, smell and texture were also evaluated as excellent.

Female panelists with children 1 to 10 years of age evaluated the degree of preference from the child's point of view, indicating that the overall acceptability of the side dish of infant beef containing miso sauce of the example was very good. For 11- to 20-year-old children and adolescent panelists, the taste score of odor was lower than that of other panels due to the miso sauce. As a result, the soft texture of the material resulted in a lower score than the other panels in the palatability of the texture, but the overall palatability was excellent.

Claims (10)

Boil the minced beef;
Optionally before or after the beef boiling step, and cutting vegetables containing tofu, onions, zucchini, and mushrooms to a size of 0.5 to 1.5 cm after washing;
Stir-fry step of putting the cut tofu and vegetables in the boiled beef and adding miso;
Optionally at the same time as before or after the stir fry step, preparing vegetable broth by adding water to the boil and boiling;
Adjusting the concentration by adding the vegetable broth to the fried water; And
Process and packaging the beef side dish of the adjusted concentration; Method of producing a beef side dish for infant containing miso sauce comprising a.
The method of claim 1,
The beef is a method of producing a beef side dish for infant containing miso sauce, characterized in that the size of 0.2 to 1.5cm minced.
The method of claim 1,
The stir-fry step is a method of producing a beef side dish for infants containing miso sauce, characterized in that the roasted beef, tofu, onions, zucchini, and mushrooms are added in the order of mushrooms.
The method of claim 1,
The vegetable broth is prepared by boiling water, radish, onions, dried shiitake, kelp, white beans, bean sprouts, garlic, and salt in water to produce miso sauce.
The method of claim 1,
The content of the tofu added in the roasting step is a method of producing a beef side dish for infant containing miso sauce, characterized in that 10 to 20 parts by weight based on 100 parts by weight of boiled beef.
The method of claim 1,
The content of the vegetables cut in the stir-fry step is 5 to 10 parts by weight of onion, 20 to 30 parts by weight of zucchini, 5 to 10 parts by weight of mushroom mushrooms Manufacturing method.
The method of claim 1,
The content of the miso is added in the roasting step is a method for producing a beef side dish for infant containing miso sauce, characterized in that 20 to 30 parts by weight based on 100 parts by weight of boiled beef.
The method of claim 1,
The content of the vegetable broth is added to the stir-fry in the concentration control step is a method of producing a beef side dish for infant containing miso sauce, characterized in that 5 to 10 parts by weight based on 100 parts by weight of boiled beef.
The method of claim 1,
Processing of the beef side dish is a method of producing a beef side dish for infants containing miso sauce, characterized in that the refrigeration after refrigeration.
A side dish of infant beef containing miso sauce, characterized in that it is prepared by the method of any one of claims 1 to 9.

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