KR101383566B1 - Method for producing instant pyogo seaweed fulvescens rice gruel and instant pyogo seaweed fulvescens rice gruel by the same method - Google Patents

Abstract

The present invention comprises the steps of (a) to fry the soaked rice, put water and boil; (b) chopping and then roasting the ingredients of beef, shiitake mushroom, broccoli, carrots, zucchini, onions and paprika; (c) adding water to a mixture of the prepared rice of step (a) and the prepared subsidiary materials of step (b) and simmering eggs while boiling; And (d) adding the medicinal herb to the boiled mixture of step (c) to boil and then freeze-drying the method. do.

Description

Method for producing instant shiitake hide and instant pyogo seaweed fulvescens rice gruel and instant pyogo seaweed fulvescens rice gruel produced by the same method

The present invention comprises the steps of (a) to fry the soaked rice, put water and boil; (b) chopping and then roasting the ingredients of beef, shiitake mushroom, broccoli, carrots, zucchini, onions and paprika; (c) adding water to a mixture of the prepared rice of step (a) and the prepared subsidiary materials of step (b) and simmering eggs while boiling; And (d) adding the medicinal herb to the boiled mixture of step (c) to boil and then freeze-drying the method. do.

In general, porridge is a fluid food made by pouring water 6-7 times of water into grains such as rice and making it boil for a long time. It has been used as a etiology (회복 人 食) or recovery of patients with etiology (회복 人) or recovery, an appetite promotion when lack of appetite, and sometimes a palate when there is a lack of food.

There are various kinds according to the added ingredients, such as white porridge made only with rice, decay porridge made by mixing milk with white porridge, pine nuts, sesame seeds, walnuts, jujube, and fruit There are grain porridge made from porridge, blue beans, red beans, green beans, barley, green barley, seafood porridge made with raw oysters, abalone, mussels, clams, etc.

Recently, specialty shops dealing with delicious and nutritious functional porridges have been promising as the social environment pursuing daily comfort and the increase of social activities of women, the provision of adolescents, the increase of patients with chronic diseases and adult diseases, the increase of elderly couples, and the increase of single men and women. It is emerging as an item, and commercialized in the form of instant food, retort processed products and processed products in powder form to meet such needs.

Seedlings are high-protein, vegetable high-protein foods that contain five nutrients, and contain many nutrients except lipids because they contain a lot of moisture, protein, carbohydrate and ash. In addition, it contains vitamins A and C and contains various inorganic salts such as iron, calcium, and iodine, which are effective in preventing skeletal formation and osteoporosis for the development of children, as well as hematopoietic function, which can prevent anemia. It is a good food. Efficacy is that potassium content, which is effective in lowering cholesterol content, preventing high blood pressure, and discharging sodium ions, which are the onset factors of adult disease, can be expected to have a potassium physiological effect by ingestion of the falcons. In the private sector, it has the effect of preventing and calming the gastric ulcer or duodenal ulcer. However, the general public in the inland is not familiar with the seaweed, "Maeilui", so there is little use of the applied food using it.

Shiitake mushroom contains sugar, calcium, and protein as its main ingredients, as well as fiber, various minerals, iron, and lipids, and is rich in vitamins including ergosterol, the mother of vitamin D. have. As a result, the antitumor and immune enhancing effects are excellent, and blood pressure lowering, resistance to viruses, and sunlight are effective in converting to vitamin D. In addition, it has been widely used as a health food since it absorbs calcium and promotes its use to strengthen bones and teeth, prevent osteoporosis, and prevent cholesterol from accumulating in the body.

Korean Patent Registration No. 0722698 discloses porridge using grains and a method for manufacturing the same, but is different from the method for preparing instant shiitake porridge of the present invention.

The present invention has been made in accordance with the above requirements, the object of the present invention to improve the texture, aroma and preference using shiitake mushrooms and perennial, and easily ingested, as well as restoring power in the soaking process after lyophilization The aim is to provide instant shiitake hides with excellent mastication and improved quality and consumer preference.

In order to solve the above problems, the present invention provides a method for producing instant shiitake mushrooms, characterized in that by using shiitake mushrooms and maitake.

The present invention also provides an instant shiitake hide prepared by the above method.

Instant shiitake broiler of the present invention can provide porridge with improved texture and flavor without impairing the nutritional efficacy and flavor of the larvae and shiitake. In addition, if you pour hot water into lyophilized porridge, it can be restored within 3 minutes and can be easily consumed regardless of the place.It is well digested and tastes light so that anyone, including patients, the elderly, children, and examinees, can readily consume it. It can provide the hides.

Figure 1 shows the manufacturing process of instant shiitake hide of the present invention.
Figure 2 is a photograph showing the manufacturing process of instant shiitake hide of the present invention.
Figure 3 shows a photograph of each lyophilized rice according to the method of making the rice (heating the rice by the method of the present invention, the rice is heated by the method of the present invention and then compacted or steamed rice with steam).
Figure 4 shows the photos before and after lyophilization of the subsidiary materials prepared by the method of the present invention.
The left picture of Figure 5 is a picture of the lyophilized syphilis put the eggs in boiling water and heated and then put the lyophilized by heating and put the water, the right picture is the lyophilized syphilis in boiling water and put the eggs after heating Put it, heat it, lyophilize it, add water, and show a picture called.
Figure 6 is a picture called hot water into the lyophilized shiitake perilla was completed with the present invention.
Figure 7 shows the shiitake perilla according to the added amount of shiitake relative to the weight of rice.

In order to achieve the object of the present invention,

(a) fry the soaked rice, add water and boil to prepare;

(b) chopping and then roasting the ingredients of beef, shiitake mushroom, broccoli, carrots, zucchini, onions and paprika;

(c) adding water to a mixture of the prepared rice of step (a) and the prepared subsidiary materials of step (b) and simmering eggs while boiling; And

(d) it provides a method for producing instant shiitake hides, comprising the step of adding to the boiling mixture of the step (c) to boil the broth and then lyophilizing.

In the method for producing instant shiitake hides of the present invention, the step (a) is preferably 80 to 120 parts by weight of rice and soaked for 1 to 3 hours, and then the soaked rice in a frying pan with 4 to 6 parts by weight of sesame oil. Put and fry for 10 to 30 seconds, put 240 to 360 parts by weight of water and boil for 6 to 10 minutes to prepare, more preferably wash 100 parts by weight of rice and soaked for 2 hours, and then in a frying pan covered with 5 parts by weight of sesame oil Put boiled rice and fry for 20 seconds, and then prepare 300 parts by weight of water and boil it for 8 minutes.Preparing the rice under the above conditions can be easily spread when hot water is poured after freeze-drying, and it has good chewability and improves palatability. there was.

In addition, in the method of producing instant shiitake hides of the present invention, the step (b) is preferably finely chopped 8 to 12 parts by weight of 3 to 5 mm beef, 20 to 30 parts by weight of shiitake mushrooms, 8 to 12 weight of broccoli 8, 12 parts by weight of carrots, 8 to 12 parts by weight of pumpkin, 8 to 12 parts by weight of onions and 16 to 24 parts by weight of paprika are chopped to 5 to 7 mm, and then in a frying pan covered with 4 to 6 parts by weight of sesame oil. It can be prepared by adding 4 to 6 parts by weight of salt while roasting finely ground beef and subsidiary ingredients, more preferably 10 parts by weight of beef chopped to 3 to 5 mm, 25 parts by weight of shiitake mushrooms, 10 parts by weight of broccoli, 10 carrots By weight, 10 parts by weight of zucchini, 10 parts by weight of onions and 20 parts by weight of paprika are finely chopped to 5-7 mm, and then 5 parts by weight of salt is added to the frying pan with 5 parts by weight of sesame oil and roasted. You can prepare. Specifically, the process of roasting the subsidiary ingredients is first, stir-fry beef in a frying pan with sesame oil, then stir-fry with mushrooms and carrots, stir-fry with zucchini and broccoli, then stir-fry with paprika and onions Since paprika and onions are easily receded, they are put in at the end and slightly roasted. To maximize the visual effect, various ingredients are selected and added.

In addition, in the method for producing instant shiitake hide of the present invention, the step (c) is preferably 240 to 360 parts by weight of water in a mixture of the prepared rice of step (a) and the prepared subsidiary materials of step (b) The eggs can be released while boiling for 8 to 12 minutes, and more preferably, 300 parts by weight of water is added to the mixture of the prepared rice of step (a) and the prepared subsidiary materials of step (b), and the eggs are boiled for 10 minutes. Boiling rice and subsidiary materials under the above conditions could enhance the chewability and blend the taste and aroma of the ingredients well. Also, by adding eggs, the softness of the formula could be increased to improve palatability.

In addition, in the method for producing instant shiitake hides of the present invention, step (d) is preferably added to the boiled mixture of step (c) by adding 10-25 parts by weight to the weight of rice in step (a) to 2 to 4 After boiling for a minute may be lyophilized, more preferably, 10 to 20 to 25 parts by weight of the perennial relative to the weight of the rice in step (a) is added to the boiled mixture of step (c) to boil for 3 minutes and then lyophilized. As a condition, it was possible to increase the tenderness of the porridge by mixing it with the other ingredients of the porridge without adding the raw freshness and graininess of the grains. Lyophilization can be carried out according to methods well known in the art.

The present invention also provides an instant shiitake hide prepared by the above method.

Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Manufacturing example  1: instant elevation Perennial  Manufacturing process

(A) Rice washing and heating

About 100 g of rice, which is the main ingredient, was cleaned for foreign matter or dust and soaked for about 2 hours. 5 g of sesame oil was added to a frying pan and the rice soaked for about 20 seconds. Then, 300 g of water was added and boiled for 5 minutes over a high heat and then boiled over low heat for 3 minutes to prepare rice.

(B) Preparation of absence fee

Soaked 25 g of shiitake mushrooms, broccoli, carrots, zucchini, onions, red paprika, and yellow paprika, each 10 g (10% of the main ingredient) was washed thoroughly and sliced into 5-7 mm. Beef 10 g washed well and then chopped to 3 ~ 5 mm. Maesinyi, a key ingredient, was washed well under running water, drained, and drained.

(C) Subsidiary material heating

Add 5 g of sesame oil in a frying pan, fry 10 g of minced beef, stir-fry with mushrooms and carrots, and stir-fry with zucchini and broccoli. Add paprika and onions at the end and fry slightly. 5 g of total salt was added little by little in the middle of roasting the submaterial.

(D) Mixing main and subsidiary materials

The roasted subsidiary material was mixed with the prepared rice as the main ingredient, and 300 g of water was boiled for 10 minutes. Stir the rice so that it doesn't stick during the boiling process, and release one egg. Adding eggs has the effect of increasing the unique softness of every skin.

(E) Add persimmon

The washed raw broccoli was added to 0, 10, 15, 20, 25 and 30% of the weight of the rice and boiled for 3 minutes.

(F) freeze drying

The dried shiitake perilla was placed in a container of 300 g and freeze-dried.

(G) Soaking of shiitake hide after freeze drying

Hot water (80 ° C., 3 minutes) was poured into the lyophilized shiitake broth to check the degree of soaking.

Example  1: Main material processability test

Freeze-drying was carried out to extend shelf life of shiitake broiler. As a result, it was possible to reduce the rot of seaweed and the growth of microorganisms and to reduce the volume and weight, which was easy to store.

When the soak test was performed after freeze-drying the shiitake broth, the degree of soaking was different according to the degree of rice's durability and the way of cooking. In the case of rice, which is the main ingredient of shiitake broth, it was manufactured by three methods and subjected to a soak test (FIG. 3). After lyophilization of the rice prepared by heating the rice as in (A) of Preparation Example 1, hot water was poured, and the soak test was easily released by hot water, and chewability was also good. In consideration of the fact that people who are uncomfortable intake of food for the maiden porridge, the rice prepared as in (A) of Preparation Example 1 was lyophilized. As shown in FIG. 3, the pores were reduced during the chopping process, so that the grains of rice were closely attached. This soon affected the soak test and had poor results in soak time and chewability. When the rice was steamed and cooked by steam without the method of Preparation Example 1 (A), the soaking time and spreading degree were relatively good, but the chewability was not good compared to rice cooked by heating the rice directly (Table 1). .

Example  2: Subsidiary Material Workability Test

After the finely chopped and heated as in (I) and (C) of Preparation Example 1, the lyophilized mushrooms and various vegetables were soaked in water at 80 ° C. for 3 minutes, and most of them were easily called and chewability was relatively good. However, in case of beef, there were many parts that were hard and hard to be chewed due to the large portion or size. Therefore, before the beef is cooked, the scaffolding part is removed during the mincing process, and much care is taken to avoid problems with chewability so that it blends well with other ingredients (FIG. 4).

Example  3: With every life  When to put eggs

In Preparation Example 1, hot water was added to the lyophilized porridge without adding the falconus, and in the process of lyophilization, the lyophilized medicinal powder was rough and the grains were coarse to reduce the softness of the porridge. Therefore, it was concluded that the heating process of the falcon was necessary. In the left picture of Figure 5 is heated to 100 g of water, and then put the egg for 1 minute and then lyophilized syphilis put 2 g of powder and heated for 2 minutes to put the freeze-dried water into the process called die, It was possible to see that the mash was swollen and swollen, and even after being called, it was easy to see that they were not spread. This resulted in a good chewability, but not the softness of porridge.

The right picture of Figure 5 is a picture called after changing only the order of addition of eggs and falcons in the same manner as above. That is, 100 g of water and lyophilized syphilis were heated for 2 minutes by adding 2 g of powder, then eggs were added and heated for 1 minute. The lyophilized water was soaked with hot water. Hanging out with the field has also improved, but there were many things that weren't enough to kill.

Example  4: Experimental suitability of finished product

As a result of the process suitability test of the main material and the subsidiary material, the porridge was completed based on the best sample. First, in the case of the main material, the simplest heating showed the best chewability and softness than the sample which had undergone compaction after steam or heating. In the case of mushrooms and various vegetables, the spread, time, and chewability differed depending on the size and shape. Different sizes were preferred for mushrooms and each vegetable, but usually the best was 5-7 mm. In the case of beef, the 5-7 mm and 7-9 mm sizes required a lot of time to be called and did not spread well and had many difficulties. On the other hand, the finely chopped 3 to 5 mm were easily released and the chewability was not bad.

Freeze-dried syrup has the advantage of being easy to loosen when added to the powder, but it has to go through the heating process because it has a tinge and grainy feeling. However, when the lyophilized syphilis was heated by the addition of powder, it was determined that the broccoli had been added during the process of preparing porridge as the same point as in Example 3 occurred. Figure 6 is the result of the process of slicing the raw materials under the above conditions and the raw porridge to put the finished porridge freeze-dried to go through the soaking process. As a result, the best results were visually and tastefully, and the degree of soaking, time, and spreading were also excellent. In addition, it showed the most preference in terms of authorship and flavor.

Example  5: elevation Mallow  Chromaticity measurement

The results of chromaticity measurement of shiitake hides using shiitake and seaweed are shown in Table 3. The lightness tended to darken slightly with the increase in the amount of falcons, but there was no significant difference. The redness was confirmed that the value decreases as the amount of the medium increases, which indicates that the green color increases as the amount of the medium increases. The yellowness also increased with increasing amount of pericarp (Table 3 and FIG. 7).

Example  6: elevation Mallow  Viscosity measurement

Table 4 shows the results of measuring the viscosity of shiitake broccoli according to the amount of rice seedlings added to rice weight. Spindle No. As a result of measuring at 12 rpm using 64, it was confirmed that the viscosity value was lowered and the viscosity was lowered as the addition amount of the perennial was higher.

Example  7: elevation Mallow  Sensory evaluation

Prepared by the method of Preparation Example 1, but the sensory evaluation results of shiitake broiler was changed according to the addition of the weight of the medium to the weight of the rice as shown in Table 5. In the evaluation of color, 20% added samples showed the highest preference, and the test groups with high added rates showed good preference. The evaluation of fishy fish caused by the addition of vegetables or seafood to rice porridge was sharply worsened when the amount added exceeded 20%. In the evaluation of seaweed fragrance, which was conducted to analyze the preference for the specific flavor, it showed good preference for more than 15%. In the evaluation of fishy taste, the perennial symptom deteriorated sharply when the addition rate was more than 20%, and in the comprehensive evaluation of the taste, the perennial taste was highest in order of 10% addition, 15% addition, 20% addition, 25% addition and 30% addition. Preference was confirmed. As a result of analyzing the texture of porridge, it was found that 20% and 25% of the broth had the highest scores in the softness. In the overall evaluation of the texture, the daily life was higher in order of 25%, 20%, 15%, 10% and 30%. As a result of the overall evaluation of the falcons, the preference of the 10% added group was the best, and the good preference was also found in the 20% and 25% groups.

Claims (4)

(a) 80 to 120 parts by weight of rice washed and soaked for 1 to 3 hours, put the soaked rice in a frying pan with 4 to 6 parts by weight of sesame oil and fry for 10 to 30 seconds, put 240 to 360 parts by weight of water 6 to 10 Preparing to boil for minutes;
(b) 8 to 12 parts by weight of beef finely chopped to 3 to 5 mm, 20 to 30 parts by weight of shiitake mushrooms, 8 to 12 parts by weight of broccoli, 8 to 12 parts by weight of carrots, 8 to 12 parts by weight of pumpkin, 8 to 12 onions Part by weight and paprika 16 to 24 parts by weight of the ingredients in each 5 ~ 7 mm finely chopped, put the chopped beef in a frying pan with 4 to 6 parts by weight of sesame oil, then chopped shiitake mushrooms and carrots Stir-fry the chopped zucchini and broccoli, and then stir and add 4-6 parts by weight of salt while stirring the chopped paprika and onion;
(c) adding 240 to 360 parts by weight of water to the mixture of the prepared rice and the prepared beef and subsidiary materials of step (b) and simmering eggs for 8 to 12 minutes while boiling; And
(d) the instant shiitake broth characterized in that it comprises the step of boiling for 2-4 minutes by adding 10-25 parts by weight to the weight of the rice in step (a) to the mixture of boiled in step (c) How to make porridge. delete delete Instant shiitake hide prepared by the method of claim 1.

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