KR101490752B1 - The manufacturing method of home meal replacement - Google Patents

Abstract

More particularly, the present invention relates to a method for manufacturing a simplex transplantation (HMR), which is capable of suppressing aging of food, securing storage stability, distribution safety and microbial safety, It is possible to circulate refrigerated for 2 to 4 weeks or more while maintaining the texture, texture and the like, so that there is no problem of quality deterioration, which is a problem in the currently-marketed retort sterilization products or frozen storage products It is effective.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method for manufacturing a simple graft,

The present invention relates to a method of manufacturing a simplex transplantation (HMR).

Home-made Meal Replacement (HMR), for example, fried rice with kimchi, fried rice with shrimp, and fried rice with seafood is mostly distributed in the form of frozen rice. As described in Patent Nos. 2001-0100176, 2005-0101827, 2005-0119554 and the like, quality deterioration such as generation of freezing points occurs during distribution.

More specifically, the HMR products in the form of refrigerated rice are rapidly aged in the state of refrigerated storage (0 to 10 ° C), the shelf life is very short as 35 days, and the quality is easily deteriorated The following problems arise during distribution.

- Appearance: When removing the outer wrapping paper, the transparent sealing wrapping paper is dirty and the appetite is greatly reduced because it is attached with the contents and oil. It does not have a clean feeling when unpacked, and the surface of the rice is uneven and unevenly loosened with no elasticity, resulting in decreased appetite.

- Heating and ingestion: It is supposed to be consumed after cooking for 1 minute at 700W in the microwave oven. The gloss, elasticity, viscosity, stickiness and chewiness of rice germ are very low, which deteriorates texture and appetite.

Therefore, it is urgently required to develop a manufacturing method of a simple single-ported (HMR) product which can solve the problems in distribution and improve the quality of food.

The present invention suppresses aging of food, secures storage stability, distribution safety and microbial safety, enables refrigeration distribution, and maintains the same level of flavor, aroma, color, and texture as that of instantly cooked food for 2 to 4 weeks or more (HMR) production method capable of preventing the deterioration of quality, which is a problem in currently-marketed retort sterilization products or frozen storage products, due to availability of refrigerated distribution.

One embodiment of the present invention is a method for producing a mixed food, comprising: (S1) mixing a rice composition comprising rice, broth, and water, a food ingredient, and a sauce to prepare a mixed food; (S2) preparing food by superheating steam for 2 to 20 minutes under the conditions of an oven temperature of 150 to 350 DEG C and a steam temperature of 150 to 350 DEG C; Cooling the foodstuff, filling the packaging container with a vacuum skin pack (S3); And (S4) sterilizing the high-pressure non-heat sterilized foodstuff having been vacuum-packed in the vacuum skin packaging (HM).

According to another embodiment of the present invention, in the step S1, the rice composition comprises 10 to 40 parts by weight of bone-marrow broth and 80 to 160 parts by weight of water relative to 100 parts by weight of rice. to be.

In another embodiment of the present invention, the food ingredient in the step S1 is a kimchi staple ingredient including kimchi, onion, zucchini, carrot, green pepper and cabbage; Bean sprouts including bean sprouts and beef; And a glandular salted noodle soup containing glandular herbs. The present invention also relates to a method for producing a simple-knit grafting (HMR).

Another embodiment of the present invention is characterized in that in step S1, the marinade includes at least one of corn, garlic, butter, flavor oil, red pepper powder, clarin, refined salt, trehalose, sesame oil, chicken stock, (HMR). ≪ / RTI >

In another embodiment of the present invention, in the step S3, the ultra high pressure unheated sterilization step is performed at 20 to 25 DEG C at 5,000 to 6,000 atmospheric pressure for 1 to 10 minutes.

(HMR) according to the present invention improves the quality of food color, flavor, fragrance, and texture while suppressing aging of food and ensuring storage stability, distribution safety and microbial safety, .

FIG. 1 is a photograph showing the shape of the raw materials and the shapes of the rice according to the rice varieties.
Fig. 2 is a graph showing the texture of raw materials after rice cooking according to the rice varieties.
FIG. 3 is a graph showing the texture of raw materials of each rice varieties measured through refrigeration after cooking.
FIG. 4 is a graph showing the results of investigating the preferences of the rice cultivars.
FIG. 5 is a graph comparing the textures of rice immediately after cooking according to the cooking method.
FIG. 6 is a graph comparing the texture of rice according to the cooking method according to refrigerated storage.
FIG. 7 is a photograph showing the appearance of rice immediately after cooking according to the cooking method.
FIG. 8 is a graph showing the texture change according to the amount of bone meal.
FIG. 9 is a graph showing changes in texture at the time of refrigerated storage depending on the amount of bone meal added.
10 is a photograph showing the appearance of rice after cooking according to the content of broth.
11 is a graph showing preference according to the content of bone marrow.
12 is a graph showing changes in the total number of bacteria according to the conditions of ultra-high pressure non-heat sterilization treatment.
13 is a graph showing changes in the total number of bacteria according to the cooking method according to the conditions of the ultrahigh pressure unheated sterilization process.
FIG. 14 shows a flowchart of the kimchi fried rice prepared according to the general cooking method and the superheated steam cooking method.
FIG. 15 is a graph comparing the physical quality differences of the kimchi fried rice according to the ultrahigh pressure non-heat sterilization treatment.
16 is a graph comparing the physicochemical quality differences of the kimchi fried rice according to the heat sterilization treatment.
17 is a graph showing changes in moisture content by storage time according to the ultrahigh pressure unheated sterilization treatment.
18 is a graph comparing the microbiological safety differences of the kimchi fried rice according to the ultrahigh pressure non-heat sterilization treatment.
FIG. 19 is a view showing a manufacturing process of conventional frozen rice.
FIG. 20 shows a flow chart of the bean sprouts prepared according to the general cooking method and the superheated steam cooking method.
FIG. 21 shows a comparison of the flow chart of the gondola soup prepared according to the general cooking method and the superheated steam cooking method.

According to an embodiment of the present invention, there is provided a method for preparing a mixed food, comprising: (S1) mixing a rice composition comprising rice, broth, and water, a food ingredient, and a sauce to prepare a mixed food; The above- (S2) of preparing food by superheated steam cooking at an oven temperature of 150 to 350 DEG C and a steam temperature of 150 to 350 DEG C for 2 to 20 minutes; Cooling the foodstuff, filling the packaging container and packaging the vacuum skin (S3); And a step (S4) of non-high-pressure unheated sterilization of the foodstuff having been packaged with the vacuum skin.

First, a mixed food material is prepared by mixing a rice composition containing rice, broth, and water and a food ingredient (S1).

Preferably, the rice composition comprises 10 to 40 parts by weight of egg white water and 80 to 160 parts by weight of water based on 100 parts by weight of rice.

When the rice bran is contained in the above range, the taste and nutrition of the rice are increased and the rice balls do not stick to each other, and the rice balls coated with the broth are inhibited from aging, There are advantages.

In addition, when the content of the broth is out of the above-mentioned range, the phase of the rice grain changes and the fragrance of the bark becomes too strong, so that there is a problem in that the taste and sensibility are significantly deteriorated. When water is contained in the rice composition in the above-mentioned range, the rice is cooked uniformly and the rice bran has an appropriate texture.

The bone marrow broth can be prepared by a method conventionally produced in the field of the present invention. For example, 55 to 70 parts by weight of bovine bone may be added to 100 parts by weight of water and boiled for 2 to 4 hours.

At this time, the rice in 100 parts by weight of the rice, which is a standard of the broth and water content, means rice before hand.

The food ingredient may be a kimchi roast ingredient including kimchi, onion, zucchini, carrot, green pepper and cabbage; Bean sprouts including bean sprouts and beef; And bonito nodule materials including glandular herbs. However, the present invention is not limited thereto, and any material that can be used as food for any purpose can be used.

In step S1, the marinade may be any one or more of corn, garlic, butter, flavor oil, red pepper powder, clarin, refined salt, trehalose, sesame oil, chicken stock, soy sauce, and corn. And the preparation of the sauce is usually carried out in the field of the present invention, and the mixing ratio of the materials can be arbitrarily selected and mixed appropriately.

Subsequently, the mixed food is cooked by superheated steam at an oven temperature of 150 to 350 ° C and a steam temperature of 150 to 350 ° C for 2 to 20 minutes (S2).

When the superheated steam is cooked under the conditions satisfying both the oven temperature, the steam temperature and the cooking time, it is effective not only for short-term cooking but also for sterilizing the thermophilic microorganisms during the cooking process, thereby greatly improving the ultrahigh pressure non- There is a feature that can be.

Subsequently, the food is cooled, filled in a packaging container, and packaged in a vacuum skin (S3).

The cooling can be performed at room temperature for a certain period of time, and is not particularly limited.

The packaging method for filling the packaging container may be selected by a conventional method well known in the art to which the present invention pertains. For example, a packaging method such as a di-drawing packing method, a skin vacuum packing method, Method.

In selecting food packaging materials, consideration should be given to prevent food contamination by microorganisms, pollutants, light, moisture, oxygen, odor, etc., and to provide food information and safe distribution.

Recently, the automatic packaging technology of food has been widely used as a method of automatic packing of various processed products such as deep-drating packing method and vacuum skin packaging method, as automatic packaging of solid food becomes more functional.

The die-draw method uses a metal die to mold the packaging film in the form of a container, insert the product to be packed into the container, and seal the container. Although the method is suitable for manufacturing a simple and standardized package in this method, it is not possible to easily produce a package in which the inner wall of the package and the contents product are closely adhered to each other. Therefore, And this space causes various problems. For example, when meat is packed in this manner, the juice seeping out of the meat collects in the space and damages the outer shape of the package.

On the contrary, in the vacuum skin packaging method, a skin film heated at a temperature in a range of 80 to 200 ° C is coated on a product to be packaged in a vacuum chamber, while a space between the object and the film is maintained in a vacuum state, And finally the package is cooled. In this method, a skin film heated in a temperature range of 80 to 200 DEG C is applied with pressure so that sufficient elastic recovery can be obtained even when the pressure applied to the skin film is removed before wrapping the product, The skin film is wrapped around the product, and at the same time or continuously, the pressure is relieved so that the skin film is brought into close contact with the product with elastic recovery force. Therefore, the skin packaging method has the advantage that the skin film is uniformly adhered to the product and the product can be packaged even when the product is not a standardized form.

In the present invention, it is preferable to use a film produced by superposing ethylene vinyl acetate (EVOH) and nylon polyethylene (NYPE) excellent in stretchability as a vacuum skin packaging film in a packaging process.

Since the surface of the product packed with the vacuum skin is completely in close contact with the skin film, the contents in the container remain in a circular shape even when the product is shaken or turned over, so that it looks very neat and hygienic and does not show any change even after ultra- Which is suitable for maintaining high quality and safety of the simple transplant food. Skin Because of the excellent flexibility of the film of the vacuum packaging film, when the microwave oven is used, the film is not peeled off or the film is heated without heating, so that the vinyl does not break off and evaporation of the moisture of the contents is prevented.

The vacuum-packed foodstuff is sterilized by ultrahigh pressure (S4).

The ultra-high pressure unheated sterilization process is preferably performed at 20 to 25 DEG C at 5,000 to 6,000 atmospheric pressure for 1 to 10 minutes.

Specifically, Hydrostatic Non-Thermal Sterilization (UHP) using ultra-high pressure is a method in which the pressure of water in the ultra-high pressure reactor is increased to 200 to 6000 Mpa at room temperature to destroy microorganisms, .

In the present invention, the ultra-high pressure unheated sterilization process is performed at 20 to 25 ° C, preferably at room temperature, at 5,000 to 6,000 atmospheric pressure for 1 to 10 minutes, so that the pressure of water in the ultra- It is possible to maintain the shape of food filled in the container and sterilize at room temperature to maintain the fresh taste and texture of the food and to minimize changes in nutrients, vitamins, fragrance and color. The energy consumption can be greatly reduced within 10 minutes.

Hereinafter, the present invention will be described in detail with reference to preferred embodiments and comparative examples of the present invention. However, the following embodiments are merely preferred embodiments of the present invention, and the present invention is not limited to the following embodiments.

end. Experiment to check quality change according to cooking process

1) Experimental method

① texture measurement

- For the texture characteristics of rice, 10 g of rice was put into a container (φ 3.7 x 6.7 cm) prepared for measuring the texture of rice and then washed 5 times, 1.4 times as much water as the rice was added and the rice was cooked in the same manner as above using an electric heat-preserving rice cooker. The cooked rice was placed in a container and cooled at room temperature so as not to evaporate water. Then, repeated texture tests were performed with a texture analyzer (TA-XT Express, England) to obtain TPA (texture profile analysis). Table 1 below shows the TA measurement conditions for texture analysis.

Samples were measured ten times and the characteristics of hardness, cohesiveness, springiness, adhesiveness, chewiness, and resilience were compared from the TPA curve.

Item Condition Instrument Texture Analyzer (TA-XT Express) Test type TPA (two bite compression test) Probe type cylinder (φ 20 mm) Deformation 70% Force 10 kg Pre-test speed 1.0 mm / s Post-test speed 1.0 mm / s

② Sensory evaluation

The sensory evaluation was evaluated by Quantitative Descriptive Analysis (QDA) and the overall preferences were evaluated in parallel. The samples were displayed in random three-digit numbers and the assessor was asked to rate the roasted flavor, color, glossiness, intactness of the rice, clumpiness, and assessed stickiness, hardness and cohesiveness, adhesiveness, moistness, and overall quality. The degree of completeness of the rice balls is the degree to which the shape of the rice balls is completely present after cooking, the degree to which the rice balls are attached to each other, and the cohesiveness is such that the rice balls are chewed together when chewed in the mouth. Respectively. The evaluation of rice was carried out using a questionnaire designed to present the samples one by one and to display the intensity of each item on a 15 cm straight line. The results were statistically analyzed by measuring the length of the jaws. For each item, the degree of weakness was shown to be strong, and the overall preference was expressed as "very disliked" to "very liked".

③ Water content

Moisture content was measured using a Moisture analyzer (HB43-S, Mettler Toledo, Switzerland) and the mean value was determined by repeating the measurement three times.

④ Amylose content

Amylose content is an important factor in determining the taste of rice, and rice with a high amylose content is known to be wrinkled, shiny and free from warts. Amylose content and protein content were used as important indicators when breeding rice for high quality rice, and the lower the quality, the better the quality.

The amylose content was determined by measuring the absorbance at 680 nm with a spectrophotometer (UV-VIS) according to the iodine colorimetric method of William et al. (1970), and analyzed with amylose and amylopectin isolated from rice starch, Amylose content was calculated from the equation.

⑤ Chromaticity measurement

The L value (brightness), a value (redness degree) and b value (yellowness degree) of the rice were measured and displayed by using a color difference meter (CM-3500d, Minolta Co., Ltd., Osaka, Japan). Table 2 below shows the correlation between ΔE value and sensual difference. The value of ΔE in Table 2, which represents the difference in overall chromaticity, was calculated as [(L-L ') 2+ (a-a') 2+ (b-b ') 2] 90.68, a = 1.59, and b = -8.60.

Total color difference ( ΔE ) Sensual difference 0 to 0.5 Trace 0.5 to 1.5 Slight 1.5 to 3.0 Noticeable 3.0 to 6.0 Appreciable 6.0 to 12.0 Much over 12.0 Very much

2) Selection of varieties of rice

In order to minimize the aging of rice according to the refrigerated storage, we tried to check the quality change after storing the rice according to the difference of rice variety and breeding method. The quality of rice has several determinants besides protein content, complete ripening ratio, purity. In general, the lower the protein content, the higher the total rip ratio, the higher the purity of the variety, the more the taste of the rice is influenced. The more delicious the taste is, the better the chewing taste, the better the crispness without breaking the rice.

Generally, a high amylose content results in a large increase in the volume of rice during cooking, a low tenacity and an increase in the hardness of the rice. The lower the amylose content, the more sticky, the soft and elastic. Glutinous rice has an amylose content of 0%, and rice flour has an amylose content of 18%. The method of dividing rice varieties by region, harvesting time, and province is very diverse. In this study, we divided the rice varieties according to the amount of amylose that affects the quality of the rice during storage.

Rice is composed of starch composed of amylose and amylopectin in about 90% of the dry weight, but it varies from 0.8 to 1.3% in the rice, and 8 to 37% in amylose Oz and other amylopectin.

In terms of amylose content, there are 9 kinds of rice such as white pearl rice, which is developed by Andong City Agricultural Technology Center, 15 ~ 20% general rice (Gyeonggi) and 24% India. We examined the characteristics of cooking using the varieties of white pearl millet (9%), general (5) and micro (18%) and low-end south america (24%).

Amylose content and moisture content were measured by physicochemical properties in the quality analysis items. Preferences of smell, stickiness, taste, and preference for cooked rice fried rice were examined in preference survey.

① Cooking method

We cooked rice in the following way with high-yielding rice varieties. 200 g of white rice was washed 5 times and then immersed at 23 ° C for 20 minutes. Then, the sieve was removed from the sieve and the amount of water was adjusted to 140 parts by weight with respect to 100 parts by weight of rice after immersion. To make the cooking conditions the same, rice and water were added to a cup made of porcelain, covered with aluminum foil, and heated with a cup with water on the bottom of a rice cooker (CR-0322P, CUCKOO, Korea). After 15 minutes of cooking, they were steamed for 15 minutes, and then cooked. After cooling at room temperature, they were put into a single-person container with a cap to prevent water evaporation and used in the evaluation.

The immersion conditions of rice were set by searching the existing literature data, and the temperature was set at 23 ° C and the immersion time was set at 20 minutes. After immersion, the rice was cooked at 140 parts by weight with respect to 100 parts by weight of rice, The purpose of this study was to confirm the quality change of storage.

② Comparison of characteristics and physical quality of rice varieties

The shape of the raw materials and the shape of the rice by the rice varieties are shown in Fig.

As shown in Fig. 2, there was a large difference in texture between cooked rice and cooked rice.

Hardness, gumminess, and chewiness were in the order of Baekjinju, Miemi, and Nammiam. In contrast, the adhesiveness was higher in order of Baekjinju, Miemi, and Annami. In addition, the difference in texture between varieties was examined by refrigerated storage after cooking. The starch of rice is aged by heating under the condition that water is added, but the starch which is gained is aged during storage and the aging of starch affects the taste of rice, which causes quality deterioration. Therefore, in order to develop high quality non-semi-finished product, the texture was measured through refrigerated storage after cooking as shown in Fig.

Hardness is generally an indicator that aging has progressed with higher values. The hardness of normal rice was higher than that of white rice paddy rice. Gumminess showed little differences in the storage days, but the differences were slightly increased.

As shown in Table 3, the difference in the texture of chewiness between normal rice and white rice paddy was observed during storage of chilled rice according to the varieties of rice. As a result, it was shown that aging after cold storage was delayed when cooked with white mulberry than mulberry. The viscoelasticity of the state that can swallow the semi-solid state samples was obtained by multiplying the hardness by the cohesiveness, which was 230.10 ± 21.24 for the south america, 172.78 ± 24.01 for the normal hair, and 110.73 ± 10.13 for the white hair. Also, the size of voids obtained by multiplying the viscoelasticity by the elasticity with the property of swallowing the sample in the solid state also showed the tendency like the viscoelasticity.

③ Comparison of physicochemical quality according to rice varieties

Rice has different moisture content and color depending on the varieties, which is a factor that determines the quality of the product after cooking. In this experiment, the differences in physicochemical quality after cooking were examined by measuring the color, moisture and reducing sugar contents.

A) Chromaticity

Among the initial chromaticity values according to the varieties, the brightness was as shown in Table 4, and the yellowness was in the order of Anamnami, Baekjinju, and General Meal, and the degree of redness was the highest in Baekjinju rice. According to the storage days, the brightness did not change much, and the redness and yellowness did not show any significant change. Changes in storage for more than 5 days are underway. The brightness of general rice did not change much as the storage day, but yellow and redness increased slightly. After 5 days of storage, the experiment is still being conducted on the chromaticity. The brightness of Anamnami was also almost unchanged after 1 day of storage, and only slight change in yellowness was measured.

General beauty Baek Jin-ju mi Annam-mi Save 0 days Save one day 3 days to save Save 0 days Save one day 3 days to save Save 0 days Save one day 3 days to save Chromaticity L 79.52
± 0.30 79.12
± 0.01 80.16
± 0.12 77.71
± 0.13 77.27
± 0.01 79.02
± 0.07 77.96
± 0.45 80.13
± 0.30 81.24
± 0.42 a -1.74
± 0.05 -1.68
± 0.11 -1.70
± 0.04 -1.36
± 0.04 -1.23
± 0.05 -1.27
± 0.00 -0.94
± 0.11 -0.90
± 0.05 -0.85
± 0.03 b 8.27
± 0.11 8.39
± 0.43 8.13
± 0.28 9.86
± 0.13 9.81
± 0.35 10.03
± 0.15 9.15
± 0.43 8.98
± 0.04 8.84
± 0.02

B) Measurement of moisture content

As shown in Table 5, the initial moisture contents were 67.80 ± 0.28% and 70.18 ± 0.25%, respectively, and 63.36 ± 0.26% were the lowest contents after cooking. Moisture contents were decreased with the storage days of both normal rice and white rice paddy.

General beauty Baek Jin-ju mi Annam-mi Save 0 days Save one day 3 days to save Save 0 days Save one day 3 days to save Save 0 days Save one day 3 days to save Water content (%) 67.80
± 0.28 66.78
± 0.07 67.55
± 0.56 70.18
± 0.25 68.61
± 0.49 68.10
± 0.80 63.36
± 0.26 63.09
± 0.08 62.14
± 0.12

C) Reducing sugar content

Reducing sugar content was the highest value of white pearl bean juice as shown in Table 6 below, and that of south america was 1/7 of that of white pearl bean juice. There was no significant difference in the content of reducing sugar between different varieties. However, all three varieties showed a tendency to decrease slightly.

General beauty Baek Jin-ju mi Annam-mi Save 0 days Save one day 3 days to save Save 0 days Save one day 3 days to save Save 0 days Save one day 3 days to save Reducing sugar content (%) 0.973
± 0.004 0.750
± 0.000 1.100
± 0.014 1.718
± 0.004 1.640
± 0.007 1.838
± 0.011 0.268
± 0.004 0.353
± 0.004 0.324
± 0.002

④ Comparison of taste and sensual quality according to rice varieties

As a result of investigating the preference of rice according to the variety of rice, the preference for smell was highest in general rice, and ranked in the order of. The preference for cooked rice was the highest among white rice cooked rice, followed by rice in general, and South and South America. As for the overall taste, it was evaluated as the most excellent when the white pear maze was cooked, and it was evaluated as the least favorable taste of the pear.

⑤ Conclusion

The physical properties of rice according to the types of rice showed the highest in the order of. Amylose content was highest in Annam, American, and white pearl. In the preference test, rice smell was the most excellent in general taste, and white pearl rice was the most excellent in astringency and overall taste and taste.

3) Quality check according to the cooking method

○ Cooking of rice

Cooking rice first rinsed rice, absorbed water, poured water again, and put it on fire and boiled enough. When the rice was cooked in a luxurious manner, the process of melting the fire and making the steamed was done. In India, Thailand, Java, and Manchuria, where stocks of indispensible, non-sticky Indica varieties are stocked, rice is added to the pot, and rice is poured. When the rice is boiled, all the rice is poured out and cooked in a pot to weaken the fire. .

○ Seasonal factors of rice

Rice is consumed through various stages from cultivation. The seasonal factors related to each process are dependent on the rice varieties, but depending on the region, soil, weather conditions, fertilizer, water management, drying, Finally, it depends on the type of rice cooker you cook and how delicious it is. Therefore, in order to have a good taste, all of these requirements must be met. The weather condition when ripe rice was ripe was bad, and it was bad when rice was given or water was removed early.

○ General cooking

200 g of white rice paddy rice was washed five times and then immersed at 23 캜 for 20 minutes. Then, the sieve was removed from the sieve, and the amount of water was adjusted to 140 parts by weight with respect to 100 parts by weight of rice after immersion. To make the cooking conditions the same, rice and water were added to a cup made of porcelain, covered with aluminum foil, and heated with a cup with water on the bottom of a rice cooker (CR-0322P, CUCKOO, Korea). After 15 minutes of cooking, they were steamed for 15 minutes, and then cooked. After cooling at room temperature, they were put into a single-person container with a cap to prevent water evaporation and used in the evaluation.

○ Superheated steam cooking

200 g of rice flour was washed 5 times in the same manner as general cooking. Then, the water was removed from the sieve, and the amount of water was set to 140 parts by weight with respect to 100 parts by weight of rice after immersion. The oven temperature was fixed at 300 캜, Respectively. To make the cooking conditions the same as the general cooking, rice and water were added to a cup made of ceramics, then covered with aluminum foil and cooked by passing it through a superheated steam cooking apparatus. After cooking, they were steamed for 15 minutes. Then, the rice was mixed and cooled at room temperature, and then placed in a single-person container with a cap to prevent water evaporation.

① Comparison of physical quality according to cooking method

As shown in FIG. 5, the hardness which greatly influences the texture of rice when cooked is much smaller than that of the general cookware when superheated steam is cooked. Both gumminess and chewiness values were slightly lower in the superheated steam cooker than in the normal cookware, and other items did not show a significant difference in the two treatments. To determine the effect of the above results on refrigerated storage, we measured the change in value through refrigerated storage.

As shown in FIG. 6, the hardness was significantly different according to the cooking method after 3 days of storage. Gumminess increased with increasing storage period and it was found that the increase of general cookware was higher. Chewiness showed little value difference according to storage days, but it was confirmed that there was difference according to cooking method. In the case of cooked with superheated steam rather than ordinary cooking, it was shown that the aging progressed slowly during the refrigeration.

② Comparison of physico-chemical quality according to cooking method

○ The differences in physicochemical quality after cooking according to the cooking method were compared by measuring the color, moisture and reducing sugar contents.

A) Chromaticity

- Chromaticity of the rice was measured by the method of cooking after each cooking to check whether the quality of rice was different depending on the initial color and storage days, as shown in FIG. 7.

Table 7 shows the change in color due to refrigeration storage of general cooking and superheated steam cooking. The brightness of the cooked samples was slightly higher than that of the superheated steam cooker, and the values of yellow and red were higher than those of superheated steam cooker.

The change of value according to storage days was not observed in both treatments, and only the redness of general cookware tended to increase slightly.

B) Measurement of moisture content

The difference in moisture content was examined after cooking rice with the same initial water content as raw material by different methods. It is expected that the amount of water absorbed will be different depending on the cooking method and the change of water content according to the degree of aging may be different due to the storage days after cooking.

As shown in Table 8, the initial moisture content of the general cookware was 3 to 4% higher than that of the superheated steam cooker. Moisture content showed a tendency to decrease with storage period and the decrease was slightly lower in superheated steam cooker.

C) Reducing sugar content

As shown in Table 9, the change of the reducing sugar content according to the refrigerated storage of general cooking and superheated steam cooking was measured twice as high as that of the superheated steam cooker, . However, the decrease in width of the two treatments was different by about 40% in one day, while that of superheated steam decreased by about 5% in one day. It is expected that the taste of overheated steam cooker according to storage is better than that of general cookware.

③ Sensory quality according to cooking method

The sensory evaluation results of the general cookware and the superheated steam cooker did not show a great difference as shown in Table 10 below. As for the smell and stickiness, the general cookware was somewhat higher, but it was judged that it was not a big difference. The taste, appearance and overall preference were slightly higher in the superheated steam cooker, but this is also not a big difference. The fact that the sensory differences of two kinds of cooking methods were almost not appeared is similar to the conventional taste. Therefore, even if a new cooking method is applied, the existing taste will be maintained and it will not have a big influence on consumer preference.

4) Aptitude test

○ In order to store and distribute the convenience food for more than 2 weeks in a refrigerated state, there is a difficulty in maintaining the safety of the microorganism in order to suppress the disintegration of the tissue by the raw material of the product.

○ Some studies on the effect of inhibiting aging by additives have been reported. When sugar is added to starch, it acts as an antiplasticizer that inhibits the plasticizer of water. Therefore, aging is inhibited and its effect depends on the type of sugar. , And fructose.

○ When fat, emulsifier and surfactant are added to the preparation of bread, this additive forms a complex with amylose, which prevents the purification of amylose and forms a complex with the long outer chain of amylopectin in the same way, Based on the results of the research that inhibits aging, the present invention proposes a method of preventing the aging of rice during cooking by preparing rice cooked with egg yolk and confirming the degree of aging according to refrigerated storage.

○ Surfactants are known to inhibit the aging of starch by forming an amylose-surfactant complex with amylose in starch, but the mechanism is not clear yet. Since rice has a higher percentage of starch than bread, adding a surfactant will give a greater effect on preventing aging, and a 0.5% rate per flour is already in the range allowed by the FDA.

○ Cooking conditions were superheated steam treatment conditions (oven temperature was 300 ℃, steam temperature was 280 ℃, 10 minutes), and the experiment was conducted by using white rice husk .

○ The degree of aging by refrigeration storage was checked through texture measurement.

① Comparison of physical quality with addition of broth

As a result of the texture measurement according to the addition ratio of the broth, the aging degree is increased as the hardness value is increased as shown in Table 11 below.

The texture change according to the addition amount of broth was shown in Fig.

The hardness of the addition of 40 parts by weight of bone meal to 100 parts by weight of rice was measured to be the lowest. However, the storage of 0, 20 and 40 parts by weight of cold storage was conducted in consideration of product production efficiency and merchandise. At this time, 0 parts by weight means that no broth was added.

The final compounding ratio was determined by comparing with the quality index such as the color intensity according to the addition amount of the broth.

As shown in FIG. 9, the hardness of the cooked rice was increased at 0, 20 and 40 parts by weight, respectively. The gumminess and chewiness of the broth increased with the storage days, but the addition of brockwort water did not significantly change until 3 days after the increase of 1 day of storage. In addition, the hardness changes were less as the addition amount of egg yolk was higher, but the gumminess and chewiness of the addition of 20 parts by weight and 40 parts by weight were almost the same after the storage day, And the final compounding ratio was determined.

② Comparison of physico-chemical quality with addition of broth

○ The differences of physicochemical quality after cooking according to cultivars were examined by measuring color, moisture, and reducing sugar content.

A) Chromaticity

As shown in Table 12, the initial chromaticity of the broth added with broth was determined to be lower as the amount of broth was increased, and the degree of redness and yellowness increased. Fig. 10 shows the external appearance immediately after cooking according to the content of bone-marrow water.

The change of chromaticity did not appear until 1 day of storage.

B) Measurement of moisture content

Moisture content was about 1% lower than that of the sample not added with the bovine spikelets as shown in Table 13 below. There was no difference in the amount of storage time depending on the addition amount of egg yolk, and all samples tended to be lowered somewhat depending on the storage, but the degree was not significant.

C) Reducing sugar content

As shown in Table 14, the change of the content according to the storage days was not significant according to the addition amount of the broth, and all the samples tended to be lowered slightly depending on the storage, but the degree was small.

② Sensory quality according to addition of broth

As a whole, when the broth was added, the degree of preference was slightly lowered as shown in Table 15 and FIG. 10, but the amount up to 20 parts by weight was not significantly changed. Changes in color and odor due to bovine oyster were found to affect largely. When too much osseous oil was added, it affected appearance, gloss, and stickiness and decreased sensuality. As a result, the addition of 40 parts by weight of bovine broth is good for keeping the texture, but it is slightly sensual. Therefore, 20 parts by weight, which improves the texture and does not significantly change the sensory characteristics, is considered appropriate.

③ Conclusion

Hardness was measured as the hardness of broth was lower as the amount of broth was increased. Chromatograms showed lower brightness and higher redness and yellowness as the amount of broth added. As a result of sensory evaluation, it was found that if the content of broth was too high, the taste, odor, and appearance of the product were affected and the degree of preference was lowered. Therefore, it is considered that the proper amount of the broth to be added is 20 parts by weight for texture retention and sensory properties.

5) Establishment of final cooking condition

○ As a result of measuring the degree of senescence according to the storage of rice according to the refrigeration storage, it was confirmed that the aging process was the slowest when the white japanese rice was used.

○ In the case of the treatment according to the cooking method, the aging of the refrigerated sample was found to proceed more slowly using the superheated steam cooking than the general cooking.

○ It was confirmed that aging was delayed when cooked with the addition of broth, rather than using only water, and the addition rate of 20 parts by weight would be appropriate.

Based on the results of the above-mentioned studies, the addition amounts of the broth and cooking conditions as shown in Table 16 were established. In Table 16, parts by weight are based on 100 parts by weight of rice.

Rice variety Baek Jin-ju mi Immersion condition Temperature 23 ° C, immersion time 20 minutes Quantity of water 140 parts by weight Percentage of broth added 20 parts by weight How to cook Superheated steam cooking method Cooking condition oven 300 ° C, steam 280 ° C, 10 min

I. Ultra high pressure non-heating Sterilization  Process conditions

The conditions for minimizing aging by refrigeration storage and for improving physical, physico - chemical quality and sensory properties were established by selecting raw materials, cooking methods, pretreatment and so on. However, in order to optimize the freshness of the product and the condition before sterilization, microbial safety was secured through ultrahigh pressure non-heat sterilization treatment because of difficulties in securing the microbiological safety of the products by these methods. The measurement of the total number of bacteria is a criterion for determining the adequacy of overall microbial contamination and hygienic handling, and it is also possible to estimate changes by subsequent bacteria. The experiment was carried out after cooking the white bean jam through the general cooking and the condition was established by the result of the total number of bacteria according to the high-pressure non-heat sterilization condition as shown in FIG. The ultra high pressure condition was set at a pressure of 3,500-5,500 atmospheric pressure at room temperature, and the treatment time was divided into 1 minute and 3 minutes in consideration of the performance of the apparatus.

When the sterilization power of the product by the ultra-high pressure process according to the ultra-high pressure pressure condition was examined, there was no significant difference in the sterilization power against the initial microorganism at the treatment of 3,500 and 4,500 atmospheres. And it has a great effect on control. In terms of the effect of the high-pressure non-thermal sterilization treatment time on the sample, the sample was treated with the ultra-high pressure process for 1 minute and 3 minutes at the same pressure for 3 minutes compared with the sample treated with 1 minute of the ultra- In the case of 5,500 atmospheric pressure treated samples, the total number of bacteria treated at 1 minute was increased by log 1 after 5 days of storage whereas the 3 minute treatment was shown at ND state. It was judged that the process was best suited for heat sterilization treatment at 5,500 atm for 3 minutes.

○ Final treatment conditions: 5,500 atm, 3 minutes, room temperature treatment

Since all of the products manufactured according to the present invention are in a form in which no preservative is added, it is expected that the total number of bacteria will increase as the storage period becomes longer even if stored in a refrigerated state. Accordingly, Respectively. For the experiment, two kinds of cooked and superheated steam cookers were used and the control was used for the storage experiment at the same time. Storage experiments were carried out for 15 days. Each sample was individually packaged, refrigerated, and then sampled at intervals of 5 days.

13 shows that the initial number of bacteria of the product subjected to the general process without the ultrahigh pressure unheated sterilization treatment was more than log 5 and the initial number of bacteria of the product which was 3 minutes of ultra high pressure at 5,500 atm after the general process log 2 < / RTI > This indicates that the 3 minute ultra high pressure unheated sterilization treatment at 5,500 atm is effective for the initial microbial sterilization of the product.

≪ RTI ID = 0.0 > Kimchi Fried Rice

As a general cooking method, as shown in Fig. 14, 200 g of white rice paddy rice was washed five times. Then, the rice paddy was removed from the sieve and the amount of water was cooked to 140 parts by weight of water per 100 parts by weight of rice after soaking. In addition, as a superheated steam cooking method, rice and water were added to the container, and then the sub ingredient, broth, and seasoning were placed on the container. Finally, the container was covered with aluminum foil and cooked by passing it through a superheated steam cooking device. After cooking, they were steamed for 15 minutes. Then, the rice was mixed and cooled at room temperature, and then placed in a single-person container with a cap to prevent water evaporation.

The immersion condition of rice was set at 23 캜 and immersion time of 20 minutes in the same manner as in the conventional experimental method, and the amount of water was changed to 140 parts by weight with respect to 100 parts by weight of rice after immersion.

The condition of superheated steam cooking was set by the preliminary experiment. After cooking, it was packed with vacuum skin and used for storage test after sterilization treatment at room temperature and 5,500 atm for 3 minutes.

○ The mixing ratio of various food materials was determined by a recipe as shown in Table 20 through preliminary experiments with reference to articles of P company and Kimchi fried rice-related articles and cookbooks, which are highly popular among the products that have been sold in the past.

○ We changed the existing cooking method to superheated steam cooking and tried to confirm the quality difference with existing products after cooking.

In Table 17, the compounding ratio means a weight ratio.

The differences in the manufacturing process indicate that the process of superheated steam cooking has been simplified considerably. The general cooking process proceeds with the secondary heating in which the rice is cooked and the ingredients are separately cooked and then cooked again. On the other hand, the superheated steam cooking is advantageous in that the cooking can be finished at one time by simultaneously performing the cooking and the second cooking. This is very significant when considering the economical efficiency and efficiency of the industrialization process due to the reduction of production time and processing cost.

end. Experiment to confirm the physical quality of Kimchi fried rice

In this experiment, we tried to confirm the quality change by storing it at normal refrigeration temperature after superheated water steam cooking and ultrahigh pressure non - heat sterilization treatment. Since the refrigeration experiment for superheated steam cooking was carried out in the previous experiment, we examined how the quality change according to whether or not the ultra high pressure unheated sterilization treatment occurs. Fig. 15 shows the result of confirming the physical property change by the texture measurement.

There was no significant difference in initial texture due to the high - pressure non - heat sterilization treatment.

It was confirmed that the hardness of the heat sterilization treatment was less than that of the control, and the final hardness value after 15 days of refrigeration was 50 ~ 100 lower than that of the control. This is because the hardness is lowered while the physical properties are partially changed, and the increase in the storage time does not appear much during the lowered state, so that the aging delay effect can be expected by the high-pressure non-heat sterilization treatment.

I. Experimental Study on the Physico-chemical Quality of Fried Rice Kimchi Prepared by Ultra High Pressure Unheated Sterilization

We investigated how the physicochemical properties of non-semi-finished products can be changed through ultrahigh pressure non-heat sterilization treatment. It can be used as a preliminary experimental data for predicting the later shelf life and securing the shelf life for a certain period.

A) Change in chromaticity

The chromaticity difference according to whether the ultrahigh pressure unheated sterilization treatment is performed or not is not as shown in Table 18 below.

As shown in FIG. 16, in the case of redness, the high-pressure non-heat sterilization treatment was initially measured at a high level, but the value of the control tended to be higher than that of the control at 8 days after the storage day. It is considered that there is no change in chromaticity due to the presence or absence of the ultrahigh pressure unheated sterilization process since the degree of the change is small and constant.

B) Change in water content

The change in water content with and without ultrahigh pressure nonthermal treatment is shown in FIG.

The water content was measured 1.2% higher in the heat sterilization treatment from the beginning. The water content of the treatments was higher than that of the control by 1 ~ 1.5% until the 15th day of storage. It is expected that the ultrahigh pressure ratio is due to the difference in the raw materials used in the initial manufacturing process rather than the content change by heat sterilization treatment.

All. Microbiological Safety of Kimchi Fried Rice by Ultra High Pressure Unheated Sterilization

The initial number of microorganisms in the kimchi fried rice was measured at log 4 level as shown in FIG. 18, but it was confirmed that the ultrahigh pressure ratio was reduced to less than log 2 by the heat sterilization treatment. In the case of the control, the number of the control was increased more than the log 5 after 15 days of storage, but the ultrahigh pressure nonthermal treatment was maintained below the log 3 level. Therefore, it was confirmed that microbiological safety can be maintained by ultrahigh pressure non - heat sterilization treatment.

According to the invention HMR  Manufacture process

As shown in Fig. 19, the conventional freezing rice manufacturing process consists of a step in which after the rice is cooked, each of the raw materials is subjected to separate pretreatment and roasting steps, and then the roasted form of the raw materials is mixed with rice and then rapidly frozen through a second roasting process The efficiency of operation is very low and the energy consumption rate is very high due to the use of multiple heat treatment process and rapid cooling process.

The manufacturing method according to the present invention has advantages such as superiority of the taste, flavor, color, texture and the like of the ingredients, reduction of energy consumption due to shortening of cooking time, and increase of working efficiency by use of the continuous cooker, .

Hereinafter, an embodiment of producing the bean sprouts rice and the ghdra nabe rice according to the present invention having the advantages described above and the conventional general cooking method will be described.

① Bean sprouts rice

○ As for the cooking method, as shown in FIG. 20, 200 g of white pearl bean was washed 5 times, then the sieve was removed from the sieve and the amount of water was changed to 87 parts by weight with respect to 100 parts by weight of rice. Then rice and water were added to the container. Were placed in a mixture ratio as shown in Table 19 below, covered with aluminum foil, and passed through a superheated steam cooking apparatus (NAOMOTO, QF5100CB-RCL, JAPAN)). After cooking, they were steamed for 15 minutes. Then, the rice was mixed and cooled at room temperature, and then placed in a single-person container with a cap to prevent water evaporation.

The rice was immersed in the same conditions as in the previous experimental method at a temperature of 23 ° C and a soaking time of 20 minutes, and 87 parts by weight of water was added to 100 parts by weight of rice.

○ The cooking condition of superheated steam was set up by the preliminary experiment. The bean sprout rice was packed in vacuum skin after cooking and packed in a PE / PP film in a certain amount separately and then packed at 5,500 atmospheric pressure And the ultrahigh pressure ratio was treated by heat sterilization for a minute.

Name of material (Edible portion) Material weight (kg) percentage(%) Called rice
water
Bean sprouts
Beef (seasoning) ^* 12,0
10.5
8.5
2.0 35.36
36.82
22.76
6.04 Sum 32.5 100 Meat seasoning ^* Material weight (kg) Salt
pepper 0.03
0.001 Seasoned soy sauce Material weight (kg) Soy sauce
Sugar
Sesame oil
Chopped wave
chopped garlic
chili powder
Sesame 2.0
0.15
0.225
1.57
7.5
0.15
0.20

② Gondre salted rice

○ As for the cooking method, pour water into the pot as shown in FIG. 21, boil the ghredra herb, rinse it several times in cold water, cut it into a suitable length, and put in oil and salt. After 200 g of rice flour was washed 5 times, the sieve was removed from the sieve, the rice and water were added to the container, and the gondola herb was placed in the mixing ratio shown in Table 20 and covered with aluminum foil to prepare a superheated steam cooking apparatus (NAOMOTO, QF5100CB- JAPAN)). After cooking, they were steamed for 15 minutes. Then, the rice was mixed and cooled at room temperature, and then placed in a single-person container with a cap to prevent water evaporation.

○ After the dry gondola is called for 8 hours, add 1 teaspoon of salt to the rice flour, add the herbs and boil for 20 minutes, cut into bite size, and mix with 3 tablespoons, gondola, and soaked rice.

The rice was immersed in the same conditions as in the conventional method at a temperature of 23 ° C and a dipping time of 20 minutes. 100 parts by weight of rice was treated with 100 parts by weight of water.

○ The cooking conditions of the superheated steam were set up under the condition secured by preliminary experiment. The ghdra nodule rice was packed in vacuum skin after cooking, and the marinade was packed in PE / PP film by a certain amount separately and then packed at 5,500 atmospheric pressure And the ultrahigh pressure ratio was treated by heat sterilization for a minute.

Name of material (Edible portion) Material weight (kg) percentage(%) Called rice
water
Gondola herb
Called 12,0
12.0
8.0 37.5
37.5
25 Sum 32.0 100 Seasoned soy sauce Material weight (kg) Soy sauce
Sugar
Sesame oil
Chopped wave
chopped garlic
chili powder
Sesame 2.0
0.15
0.225
1.57
7.5
0.15
0.20

It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.

Claims (5)

(S1) mixing a rice composition containing rice, broth, and water, a food ingredient, and a sauce to prepare a mixed foodstuff;
(S2) preparing food by firstly sterilizing and cooking the mixed food material with superheated steam at an oven temperature of 150 to 350 DEG C and a steam temperature of 150 to 350 DEG C for 2 to 20 minutes;
Cooling the foodstuff, filling the packaging container with a vacuum skin pack (S3); And
(S4) sterilizing the vacuum-packaged food at 20 to 25 DEG C for 5 to 6,000 atmospheres for 1 to 10 minutes. [2] The method according to claim 1, wherein the rice composition in step S1 comprises 10 to 40 parts by weight of egg yolk and 80 to 140 parts by weight of water relative to 100 parts by weight of rice. [2] The method of claim 1, wherein in step S1, the food ingredient includes kimchi fried rice paste ingredients including kimchi, onion, zucchini, carrot, green pepper and cabbage; Bean sprouts including bean sprouts and beef; And a bonito nodule soup containing a bonito herb. ≪ RTI ID = 0.0 > 21. < / RTI > The method according to claim 1, wherein in step S1, the seasoning sauce comprises at least one selected from the group consisting of green onion, garlic, butter, flavor oil, red pepper powder, clarithromycin, trehalose, trehalose, sesame oil, chicken stock, A method for manufacturing a simple graft. delete

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