KR101476264B1 - Sterilized baby food using rice cooker and making method of it - Google Patents

Abstract

A method for manufacturing low temperature sterilization baby food using a rice cooker of the present invention comprises the following steps: preparing rice as a raw material; preparing first minor ingredients composed of meat and vegetable; blanching the first minor ingredients; grinding the first minor ingredients; preparing second minor ingredients composed of leaf vegetable; blanching the second minor ingredients; grinding the second minor ingredients; mixing the raw material and the first minor ingredients; putting the mixed raw material and water into a rice cooker and cooking; mixing the blanched second minor ingredients with the raw material; pitting the mixture into a packing container and packing; and low temperature sterilizing the packed product. Therefore, the baby food can prevent the mixing of foreign substances and can have excellent flavor.

Description

[0001] The present invention relates to a sterilized baby food using rice cooker and a making method thereof,

The present invention relates to an infant formula and a method for producing the same, and it is intended to provide an infant formula and a method of manufacturing the infant formula and a method for producing the same, Some of them are added after cooking and some are added after cooking to prevent nutrient destruction, to have good color and texture, and to prevent the rice balls from sticking together. The pasteurized infant formula And a manufacturing method thereof.

In early infancy, breast milk or milk powder alone can provide the necessary nutrition, but when it is about six months old, it becomes difficult to supply enough nutrients by breast milk or milk powder alone.

By this time, it is necessary to give semi-solid foods that are soft and digestible to the baby to supplement the lack of nutrition and to train them to become familiar with the solid foods. (Breastfeeding).

This kind of infant formula is not only the role of nutritional supplement formula but also improvement of gradually eating habits in fluid type and semi-high type (physical properties such as porridge or sesame) Perform the function of training to familiarize yourself with general evaluation.

In the past, these infant formulas were made directly at home and fed to infants and toddlers. However, due to the convenience of modern people, they are using products sold on the market rather than making them at home.

On the other hand, since the immunity and resistance against various harmful bacteria are low in infancy, the sterilization process of killing harmful bacteria during the production process of the infant formula must be essential, and the destruction of nutrients should be minimized during the sterilization process.

A description of a conventional manufacturing method for a baby food formula is disclosed in Korean Patent Registration No. 10-0614618, Patent Document 1, "Block-type baby food formula using a freeze-drying method" and freeze- A sterilization process is disclosed.

When the above-described freeze-drying method is applied, it is easy to remove moisture, but the harmful microorganisms are preserved in a state where the activity is stopped. There is a possibility of reacting again after thawing.

Another technique is disclosed in Korean Patent Laid-Open Publication No. 10-2005-0108333 (Patent Document 2), which discloses a method for producing a sterile, instantaneous aphrodisiac food containing rice and cereal products.

The above technique is a technique of filling the container in the container during the production process of the food formula, filling the container with sterilized food by repeating it 15 times for 5 to 10 seconds in the container, and sealing and packaging the food in the aseptic space.

However, the above technology has a problem in that harmful bacteria can be infused in the process of packaging after sterilization.

In addition, in the conventional infant formula, the materials including rice are heated while being mixed and agitated in an unsealed state, and foreign substances are mixed in this process.

In addition, in the case of leaf vegetables, the mixture is heated to be mixed and heated so that the nutrients are not destroyed, discolored and deteriorated in color, and the texture is also deteriorated.

In addition, since all the ingredients are mixed while being heated and stirred, there is a problem in that the rice balls are stuck to each other, and the feeling of brewing feeling becomes like a dead body.

KR 10-0614618 (2006.08.14) KR 10-2005-0108333 (November 16, 2005)

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made keeping in mind the above problems occurring in the prior art, and an object of the present invention is to provide an excellent texture while preventing foreign matter from being mixed by using a cooking machine.

Particularly, it is possible to prevent the destruction of nutrients in the raw materials, prevent discoloration, prevent the cooked rice from sticking to each other, and provide a texture and color So that it can become superior.

In addition, after the packaging, pasteurization is performed to sterilize the harmful bacteria that may be present in the packaging process and the remaining harmful bacteria that may remain in the product, thereby providing an infant formula without the harmful bacteria.

In order to solve the above-mentioned problems, a method of manufacturing a pasteurized infant formula using a sorter of the present invention comprises a raw material preparation step of preparing rice as a raw material; A first sub ingredient preparation step of preparing a first sub ingredient comprising a mixture of at least one kind of meat and at least one kind of vegetable and rice flour; A first sub-step of dipping the prepared first sub-material in water at 60 to 100 ° C; A first sub-raw material pulverizing step of pulverizing the first sub-raw material; A second sub-ingredient preparation step of preparing a second sub-ingredient made of leaf vegetables; A second sub-step of baking the prepared second sub-material in water at 60 to 100 ° C; A second sub-raw material pulverizing step of pulverizing the second sub-raw material; A first mixing step of mixing the raw material and the first raw material; A mixing step of adding the mixed raw materials together with water to a cooker to be cooked; A second mixing step of mixing the raw material that has undergone the cooking step with the second raw material; A packing step of putting the mixture obtained through the second mixing step into a packaging container and packing the mixture; And a sterilizing step of pasteurizing the package through the packaging step at a temperature of 80 to 90 ° C.

In this case, the vegetable may be selected from seasoning vegetables and root vegetables.

Alternatively, a raw material preparing step of preparing raw materials by mixing rice beans and high ami rice at a weight ratio of 1: 0.5 ~ 1.5; A raw material primary refrigerating step of storing the prepared raw material in a refrigerator for 1 to 2 days at a temperature of 1 to 4 캜; A raw material washing step of taking out the refrigerated raw material and washing it twice or four times with running water; A raw material secondary refrigerating step of refrigerating the washed raw material at a temperature of 1 to 4 DEG C for 10 to 14 hours; A first sub ingredient preparation step of preparing a mixture of chicken breast, carrot, onion and rice flour as a first ingredient in a weight ratio of 1: 0.5 ~ 1: 0.5 ~ 1: 0.5 ~ 1; A first sub-material primary refrigerating step of refrigerating the first sub-material at a temperature of 1 to 4 ° C for 1 to 2 days; A first sub-ingredient cleaning step of taking out the refrigerated first sub-ingredient and washing it twice or four times with flowing water; A first sub-step of dipping the washed first sub-materials in a container containing water at 100 ° C for 25 to 35 seconds; A first sub-raw material pulverizing step of pulverizing the first sub-raw material to a size of 2 to 5 mm; A first sub-material secondary cooling step of refrigerating the ground first raw material at a temperature of 1 to 4 ° C for 10 to 14 hours; A second raw material preparation step of preparing a mixture of spinach and broccoli as a second raw material at a weight ratio of 1: 0.5 to 1; A second raw material primary cooling step of storing the second raw material for 1 to 2 days at a temperature of 1 to 4 DEG C; A second sub-material cleaning step of taking out the refrigerated second sub-material and washing it with flowing water 2 to 4 times; A second member decanting step of putting the washed second member material in a container containing water at 100 DEG C for 10 to 60 seconds; A second sub-raw material pulverizing step of pulverizing the second sub-raw material to a size of 2 to 5 mm; A second raw material secondary cooling step of storing the crushed second raw material in a refrigerator at a temperature of 1 to 4 DEG C for 10 to 14 hours; A primary mixing step of mixing the raw material refrigerated in the raw material secondary cooling step and the first raw material refrigerated in the first raw material secondary cooling step at a weight ratio of 1: 0.1-0.5; Mixing the raw materials mixed in the primary mixing step with water into a cooker and cooking the mixture at a temperature of 100 ° C for 47 to 53 minutes; A second mixing step of mixing the raw material passed through the cooking step and the second raw materials refrigerated and stored in the second raw material second cooling step at a weight ratio of 1: 0.05-0.2; A packing step of putting the mixture obtained through the second mixing step into a packaging container and packing the mixture; Sterilizing the package through the packaging step at a temperature of 83 to 87 캜 for 18 to 22 minutes; And a cooling step of cooling the sterilized packaging container to a temperature of 15 캜 for 15 minutes.

At this time, the packaging step is carried out by using a sealing machine, and a steam supply device is connected to the lower part to supply steam to the internal space. In addition, sterilization device preparation ; A heating step of supplying steam to the inside of the sterilizing device by using the steam supplying device to heat the water inside the sterilizing device; and the sterilizing step further comprises preparing the case and putting the packaged product into the case The case is inserted into the sterilization apparatus and stored in water for 20 minutes to sterilize by heating.

The pasteurization infant formula using the sorter of the present invention is characterized in that it is produced by the above production method.

According to the present invention, it is possible to have a good texture while preventing foreign matter from being mixed by using the machine.

Particularly, it is possible to prevent the destruction of nutrients in the raw materials, prevent discoloration, prevent the cooked rice from sticking to each other, and provide a texture and color It becomes possible to be excellent.

In addition, pasteurization is performed after packaging to sterilize harmful microorganisms that may be present in the packaging process and harmful microorganisms that may remain in the product, thereby providing an infant formula without harmful bacteria.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram showing a method of manufacturing a pasteurized infant formula using a sorter of the present invention; FIG.
2 is a sectional view showing one embodiment of a sterilizing apparatus in the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described in detail with reference to the accompanying drawings.

1. Raw material preparation phase

We prepare rice with raw materials.

At this time, rice is preferably prepared by mixing functional high amyl rice and rice rice rather than ordinary rice.

At this time, it is more preferable to prepare the rice paddy rice and the high rice rice as a raw material at a weight ratio of 1: 0.5 ~ 1.5.

Rice eyes do not remove the eyes, so they contain nutrients of rice eyes.

Haimi (also known as 'Suwon 511') is a new varieties registered in the '2009 Explanation of Major Crop Varieties' at the National Institute of Food Science and Technology (RDA) of the Rural Development Administration. It is a crossbreed of rice varieties and delicacies. , Cold tolerance, and resistance to inversion.

The characteristics of the varieties are as follows: The leaves are green, the length and width are normal, the hemispheric and superior shape is good, the thickness of the stem is medium, the tillering is normal, the ears are good in extraction and the density is medium, And it is characterized in that the flotation and flame retardancy are not good, and that the flotage and the coloring are yellowish white.

As shown in Table 1 below, the composition of the essential amino acids commissioned by the Korea Food Research Institute in 2008 was 131 as shown in Table 1 below, and the content of essential amino acids was found to be higher than that of rice flour Which is much better than

Composition of Essential Amino Acids (Rice, mg / 100g, 2008 Korea Food Research Institute) Breed name Histidine Threonine Balin Methionine Lysine Iso
Leucine Leucine Phenyl
Alanine sum
(Indices) High ami 165 219 322 176 228 226 454 318 2,107
(131) Hwaseong 111 164 251 119 158 179 371 250 1,603
(100)

That is, it was found that it is suitable for use in supplying essential amino acids to infants and toddlers.

A raw material primary refrigerating step for storing the prepared raw material at a temperature of 1 to 4 DEG C for 1 to 2 days after the preparation of the raw material; A raw material washing step of taking out the refrigerated raw material and washing it twice or four times with running water; It is preferable that the washed raw material is further subjected to a secondary cooling step for storing the raw material at a temperature of 1 to 4 ° C for 10 to 14 hours.

Particularly, it is preferable that the rice beans are easy to fall off and the rice eyes are easy to fall, and it is preferable to keep the chilled before and after the washing to prevent the decay of the rice eyes, and to wash the flowing water only through the washing process.

2. First sub-ingredient preparation step

A first sub ingredient comprising a mixture of at least one kind of meat and at least one kind of vegetable and rice flour is prepared.

At this time, it is preferable that the vegetables are selected from season vegetables such as onion, persimmon, and root vegetables such as carrot, burdock, taro, radish and the like.

The reason for not adding leafy vegetables as the first ingredient is that they are easily damaged by heat in the case of leafy vegetables and discolored when they are mixed with other materials, thereby lowering the overall color.

delete

The reason why rice flour is used as the first raw material in spite of the fact that rice flour is included as a raw material is that the rice flour is inconvenient for cutting rice in the process of cooking and gives inconvenience to food due to its hard and coarse properties It is intended to minimize the feeling of uncomfortable eating by using a small amount of bar and raw materials, and to utilize the nutritional components of rice eyes to the maximum.

The most preferred example of such a first ingredient may be rice flour, in consideration of taste and nutrition, chicken breast as a meat, and carrot and onion as a vegetable.
The weight ratio of these is preferably prepared by mixing the chicken breast, carrot, onion and rice flour at a weight ratio of 1: 0.5-1: 0.5-1: 0.5-1.

In addition, the prepared first raw material is firstly refrigerated at a temperature of 1 to 4 ° C for 1 to 2 days, a first raw material refrigerating step for taking out the refrigerated first raw material and washing the flowing raw water 2 to 4 times, It is preferred that the washing step is further carried out.

3. First Substrate Degrease Step

The prepared first raw material is poured into water at 60 to 100 ° C.

The most preferred water temperature is 100 ° C, and the defrosting time is preferably 25 to 35 seconds, more preferably 30 seconds, in a container filled with water.

Before the first raw material is heated before cooking, the colored water generated when the carrot or the onion is heated is prevented from mixing with the raw material, thereby preventing the deterioration of the color feeling.

4. First sub-material grinding step

The broken first raw material is pulverized in an amount of 2 to 5 mm so that the infant can eat it.

It is preferable that the first raw material secondary cooling step in which the ground raw material is refrigerated at a temperature of 1 to 4 DEG C for 10 to 14 hours is further performed.

5. Second Substrate Preparation Stage

A second sub ingredient made of leaf vegetables is prepared.

Leafy plants, when heated, break down nutrients quickly and are not only discolored, but they also change color when mixed with other substances.

Therefore, in the present invention, the second subordinate material is separately prepared and processed in the subordinate materials.

As the second material, it is most preferable to prepare spinach and broccoli in a weight ratio of 1: 0.5 to 1.

In addition, the prepared second raw material is refrigerated at a temperature of 1 to 4 ° C for 1 to 2 days, a second raw material refrigerating step for taking out the refrigerated second raw material and washing the flowing water with the flowing water for 2 to 4 times, It is preferred that the washing step is further carried out.

6. Second Substrate Degrease Step

The prepared second sub-material is dewatered in water at 60 to 100 ° C.

More preferably, the temperature of the water is preferably 100 ° C, and the time of depressing is preferably 30 seconds.

7. Secondary Substrate Crushing Step

The second secondary material is pulverized to a size of 2 to 5 mm.

After the pulverization is finished, the second raw material secondary cooling step in which the pulverized second raw material is refrigerated at a temperature of 1 to 4 캜 for 10 to 14 hours is further preferably performed.

8. Primary mixing step

The raw material and the first sub ingredient are mixed.

At this time, it is more preferable to mix the raw material refrigerated in the raw material secondary cooling step and the first raw material refrigerated in the first raw material secondary cooling step in a weight ratio of 1: 0.1-0.5.

9.The cooking stage

The mixed raw materials are fed into a cooker together with water to be cooked.

A known dish can be used for the cooking machine, and the structure thereof is usually such that the inside is filled with a plurality of layers in the form of a hollow square tube, and a lid is provided at the upper part so that foreign matter can not be mixed.

By using such a mixing machine, it is possible to prevent the foreign matter from being mixed in the heating process, to make the product quality uniform, and to simplify the whole process.

At this time, it is preferable to make the dish machine to be able to produce 80 milk products having a capacity of 1.6 kg or 200 g.

This is the amount that is produced at one time when the texture is the most excellent after many experiments.

At this time, the amount of water is most preferably in a ratio of about 1: 1 to about 1.3 as compared with the total weight of the mixed raw materials.

In addition, the cooking time is preferably 47 to 53 minutes, and most preferably 50 minutes, and the temperature is preferably maintained at 100 占 폚.

10. Secondary mixing step

The raw material having been subjected to the cooking step is mixed with the second raw material.

More specifically, the second raw material refrigerated and stored in the second raw material secondary cooling step is mixed at a weight ratio of 1: 0.05 to 0.2, relative to the raw material having been subjected to the cooking step.

11. Packaging steps

The mixture obtained through the second mixing step is put into a packaging container and packed.

In this case, the PP (polypropylene) container is preferable, and the package is individually sealed with 200 g, but the packaging is sealed.

12. Sterilization step

The package having passed through the packaging step is pasteurized at a temperature of 80 to 90 캜.

Specifically, the package after the packaging step is pasteurized at a temperature of 83 to 87 캜 for 18 to 22 minutes, more preferably 20 minutes, and the temperature is preferably 85 캜.

It is preferable that a cooling step for cooling the sterilized packaging container to a temperature of 15 DEG C for 15 minutes is further performed.

More specifically, during the sterilization step, a sterilizing device preparation step is performed in which a steam supply device 20 is connected to the lower part to supply steam to the inner space, Wow;

A heating step of supplying steam to the inside of the sterilizing device by using the steam supplying device to heat the water inside the sterilizing device is preferably performed before the sterilizing step.

At this time, it is preferable that the case is prepared, the packaged package is put into the case, the case is put into the sterilization apparatus, and the case is kept in water for 20 minutes and sterilized by heating.

2 shows an embodiment of the sterilization apparatus 10. In Fig.

As shown in the drawing, a supply pipe 22 connected to the steam supply nozzle 21 and the steam supply nozzle 21 is provided at a lower portion thereof. Although not shown at one side of the supply pipe 22, a heating device such as a boiler is connected do.

In addition, it is preferable that a lid 12 is installed on the upper part of the sterilizing device so that the inside of the sterilization apparatus can be filled with the vinyl-wrapped baby formula.

In addition, a water supply pipe 13 may be provided at one side and a water discharge pipe 14 may be installed at the other side to fill the water 1 in the sterilizing device and to drain the water.

The steam may be supplied into the sterilizing device using the steam supplying device to heat the water inside the sterilizing device.

Keeping the internal temperature at this temperature is to minimize nutrient destruction of the ingredients of the formula when sterilized at too high a temperature, and if the temperature is lower than the temperature, the harmful bacteria do not die well.

That is, when the temperature is maintained, the noxious bacteria can be killed while maintaining the destruction of the nutrients.

2, a case 30 having a shape in which a vinyl packaged food formula 40 is received is prepared, the vinyl packaged food formula 40 is put into the case 30, 30) is put into the sterilization apparatus and kept in water for 20 minutes to sterilize by heating.

Keeping the sterilization step for the above time period allows the sterilization to be uniformly carried out to the inside of the baby-packaged baby formula packed by the sealing machine. When the time exceeds this time, nutrient destruction may occur and alteration of the baby formula may occur. .

When the food formula is sterilized by the sterilization method of the present invention as described above, it is possible to solve the problems such as activity and variation of the harmful bacteria caused by applying the freeze-drying method in the related art. In particular, It is possible to prevent invasion of harmful bacteria during packaging after sterilization, thereby minimizing the invasion of harmful bacteria and minimizing the destruction of nutrients since the sterilization is performed at a proper temperature.

Hereinafter, the pasteurization infant formula using the sorter of the present invention and its preparation method will be described in detail with reference to Examples and Comparative Examples.

Example 1 Production of a pasteurized infant formula using a cooker 1

Raw rice and Hiami rice were weighed and weighed and mixed together to prepare raw materials.

The prepared raw materials were washed three times with running water.

On the other hand, 600 g, 360 g, and 360 g of chicken breast, carrot, onion, and rice flour were prepared as the first ingredient, and they were mixed and prepared as a first ingredient.

The prepared first raw material was washed three times with running water.

The washed first raw material was put into a container containing boiling water at 100 캜 for 30 seconds and heated. The first raw material was ground to a size of 2 to 5 mm and then pulverized.

In addition, 600 g of spinach and broccoli were weighed and mixed with the second ingredient, washed three times with flowing water, and then placed in a container containing water at 100 ° C for 30 seconds to be defrosted.

Then, the battered second material was pulverized to a size of 2 to 5 mm.

After the raw material and the first material are prepared as described above, 2 kg of the raw material and 300 g of the first raw material are mixed, and the mixed raw material is mixed with 2.3 kg of water. Then, the layer is stacked in the 4-step mixing machine, the lid is closed, For 50 minutes.

181g of the cooked raw materials were weighed and prepared, and then the prepared second raw material 19g was mixed and 200g was put into the PP container and sealed.

Then, the package was immersed in water at a temperature of 85 캜 for 20 minutes, sterilized, and cooled for 15 minutes at a temperature of 15 캜 to prepare an infant formula of Example 1.

≪ Example 2 > Production of cold pasteurized infant formula using a cooker 2

Raw rice and Hiami rice were weighed and weighed and mixed together to prepare raw materials.

The prepared raw materials were stored in a refrigerator at a temperature of 2 ° C for one day and then washed three times with water flowing out of the refrigerator.

The washed raw materials were refrigerated at a temperature of 2 DEG C for 12 hours.

On the other hand, 600 g, 360 g, and 360 g of chicken breast, carrot, onion, and rice flour were prepared as the first ingredient, and they were mixed and prepared as a first ingredient.

The prepared first raw material was refrigerated at a temperature of 2 캜 for one day and then washed three times with flowing water.

The washed first raw material was charged into a container containing boiling water at 100 ° C. for 30 seconds and crushed. The crushed first raw material was crushed to a size of 2 to 5 mm, and then the crushed first raw material was refrigerated for 12 hours at a temperature of 2 ° C. Respectively.

In addition, 600 g of spinach and broccoli were weighed and mixed with the second ingredient, and the mixture was stored at 2 ° C for one day, washed three times with water flowing out of the refrigerator, and then placed in a container containing 100 ° C water It was thrown for 30 seconds.

Then, the battered secondary material was pulverized to a size of 2 to 5 mm and then stored in a refrigerator at a temperature of 2 ° C for 12 hours.

2 kg of raw materials and 300 g of the first raw material were mixed, and the mixed raw materials were mixed with 2.3 kg of water. Then, the layer was stacked in a four-stage mixing machine, and the lid was closed. And heated for a minute to be cooked.

181g of the cooked raw materials were weighed and prepared, and then the prepared second raw material 19g was mixed and 200g was put into the PP container and sealed.

Then, the package was immersed in water at a temperature of 85 캜 for 20 minutes, sterilized, and cooled for 15 minutes at a temperature of 15 캜 to prepare an infant formula of Example 1.

≪ Experimental Example 1 >

The commercial foods were prepared as a comparative example and then heated in hot water. The sensory test was carried out by adults and men.

The sensory evaluation was divided into taste, flavor, and preference, and was evaluated using the 9 point rating method.

In consideration of age and gender, a total of 30 men and women aged between 20 and 40 were selected for each age group.

Sensory test result division Color flavor smell Likelihood Synthesis Example 1 8.6 8.5 8.3 8.2 8.4 Example 2 8.6 8.6 8.5 8.3 8.5 Comparative Example 1 4.3 3.5 3.4 2.5 3.4

* Sensory test value (9: very good, 0: very bad)

From the results of Table 2, it can be seen that the infant formula prepared by the method of the present invention is superior to the infant formula of Comparative Example 1 in terms of color, taste, flavor, and taste.

<Experimental Example 1> Sensory Test 2

Table 1 shows the results of the comparison between the intakes of the infants of Examples 1 and 2 and the infants of the infants of 12 months or more for 24 months without any compulsion under the supervision of the caregiver for 20 minutes.

Sensory test result 2 division Closing Rate Example 1 7.5 Example 2 7.7 Comparative Example 1 3.5

* Sensory test value (9: complete, 0: none at all)

From the results of Table 3, it can be seen that the infant formula produced by the production method of the present invention has a higher preference for infants than the infant formula of Comparative Example 1.

This is due to the fact that the conditions such as texture and color are much better for infants as well as for adults.

1: water 10: sterilizing device
20: steam supply device 21: steam supply nozzle
22: Supply pipe 11: Inner
12: lid 13: water supply pipe
14: Water discharge pipe 30: Case
40: Baby food

Claims (5)

In the infant formula manufacturing method,
A raw material preparing step of preparing rice as a raw material;
A first sub ingredient preparation step of preparing a first sub ingredient composed of a mixture of at least one meat, at least one vegetable and a rice flour;
A first sub-step of dipping the prepared first sub-material in water at 60 to 100 ° C;
A first sub-raw material pulverizing step of pulverizing the first sub-raw material;
A second sub-ingredient preparation step of preparing a second sub-ingredient made of leaf vegetables;
A second sub-step of baking the prepared second sub-material in water at 60 to 100 ° C;
A second sub-raw material pulverizing step of pulverizing the second sub-raw material;
A first mixing step of mixing the raw material and the first raw material;
A mixing step of adding the mixed raw materials together with water to a cooker to be cooked;
A second mixing step of mixing the raw material that has undergone the cooking step with the second raw material;
A packing step of putting the mixture obtained through the second mixing step into a packaging container and packing the mixture;
And a sterilizing step of paste-sterilizing the package through the packaging step at a temperature of 80 to 90 ° C.
A method for producing pasteurized infant formula using a cooker.
The method according to claim 1,
Wherein the vegetable is selected from season vegetables, root vegetables,
A method for producing pasteurized infant formula using a cooker.
In the infant formula manufacturing method,
A raw material preparing step of preparing rice raw rice and high rice rice as a raw material at a weight ratio of 1: 0.5 ~ 1.5;
A raw material primary refrigerating step of storing the prepared raw material in a refrigerator for 1 to 2 days at a temperature of 1 to 4 캜;
A raw material washing step of taking out the refrigerated raw material and washing it twice or four times with running water;
A raw material secondary refrigerating step of refrigerating the washed raw material at a temperature of 1 to 4 DEG C for 10 to 14 hours;
A first sub ingredient preparation step of preparing a mixture of chicken breast, carrot, onion and rice flour as a first ingredient in a weight ratio of 1: 0.5 ~ 1: 0.5 ~ 1: 0.5 ~ 1;
A first sub-material primary refrigerating step of refrigerating the first sub-material at a temperature of 1 to 4 ° C for 1 to 2 days;
A first sub-ingredient cleaning step of taking out the refrigerated first sub-ingredient and washing it twice or four times with flowing water;
A first sub-step of dipping the washed first sub-materials in a container containing water at 100 ° C for 25 to 35 seconds;
A first sub-raw material pulverizing step of pulverizing the first sub-raw material to a size of 2 to 5 mm;
A first sub-material secondary cooling step of refrigerating the ground first raw material at a temperature of 1 to 4 ° C for 10 to 14 hours;
A second raw material preparation step of preparing a mixture of spinach and broccoli as a second raw material at a weight ratio of 1: 0.5 to 1;
A second raw material primary cooling step of storing the second raw material for 1 to 2 days at a temperature of 1 to 4 DEG C;
A second sub-material cleaning step of taking out the refrigerated second sub-material and washing it with flowing water 2 to 4 times;
A second member decanting step of putting the washed second member material in a container containing water at 100 DEG C for 10 to 60 seconds;
A second sub-raw material pulverizing step of pulverizing the second sub-raw material to a size of 2 to 5 mm;
A second raw material secondary cooling step of storing the crushed second raw material in a refrigerator at a temperature of 1 to 4 DEG C for 10 to 14 hours;
A primary mixing step of mixing the raw material refrigerated in the raw material secondary cooling step and the first raw material refrigerated in the first raw material secondary cooling step at a weight ratio of 1: 0.1-0.5;
Mixing the raw materials mixed in the primary mixing step with water into a cooker and cooking the mixture at a temperature of 100 ° C for 47 to 53 minutes;
A second mixing step of mixing the raw material passed through the cooking step and the second raw materials refrigerated and stored in the second raw material second cooling step at a weight ratio of 1: 0.05-0.2;
A packing step of putting the mixture obtained through the second mixing step into a packaging container and packing the mixture;
Sterilizing the package through the packaging step at a temperature of 83 to 87 캜 for 18 to 22 minutes;
And a cooling step of cooling the sterilized packaging container to a temperature of 15 DEG C for 15 minutes.
A method for producing pasteurized infant formula using a cooker.
The method of claim 3,
The packaging step is individually packaged using a sealing machine,
A sterilizing device preparing step of preparing a sterilizing device which is connected to a lower part of the steam supply device and is configured to supply steam to the internal space and water is contained therein;
A heating step of supplying steam into the sterilizing device by using the steam supplying device to heat the water inside the sterilizing device;
Wherein the sterilization step comprises preparing a case, charging the packaged article into the case, charging the case into the sterilization apparatus, keeping the case in water for 20 minutes, and sterilizing by heating.
A method for producing pasteurized infant formula using a cooker.
In the formula,
A process for producing a polyurethane foam, which is produced by the process according to any one of claims 1 to 4,
Pasteurization infant formula using cooker.

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