KR101537483B1 - Bean sprouts food freeze block as home meal replacement product and method for the preparation thereof - Google Patents

Abstract

The present invention relates to a ready-to-eat freeze block of bean sprout food for rice with toppings, in which bean sprout food and liquid sauce are mixed and frozen in the shape of a block, and a method for preparing the same. The ready-to-eat freeze block of bean sprout food for rice with toppings can be topped on frozen rice to be provided as a freeze topped rice, so that cooking time can be reduced and the satisfaction of customers can be improved. The ready-to-eat freeze block of bean sprout food for rice with toppings may comprise: 100 weight parts of bean sprout food which has been treated by superheated steam at a temperature of 100-400°C for 0.5-3 minutes, and 20-80 parts by weight of liquid sauce containing 10-15 wt% of a soybean fermented solution, 10-15 wt% of cooking wine, and 1-3 wt% of an anti-freezing agent, with respect to the total parts by weight of the liquid sauce.

Description

Technical Field [0001] The present invention relates to a germinated seed food freezing block for a simple grafted rice bowl,

More particularly, the present invention relates to a germinated seed food frozen block for simple grafted rice, and more particularly to a germinated seed freezing block for germinated seed food for simple grafted food, Food freezing blocks and methods of making them.

As the level of living has improved recently, consumers' preferences for foods have become more diverse and advanced, and they tend to prefer processed foods that are easy to cook and have a high preference for taste. In addition, due to interest in health and well-being trends in society as a whole, interest in simple food products of natural materials is gradually increasing. In particular, ready-to-eat rice has been produced, which makes it possible to feel the taste of rice, which is the largest proportion of food in our country, and recently, frozen tasty rice such as bibimbap, bean sprouts rice, .

In this regard, Korean Patent No. 10-1267400 discloses that one or more vegetables such as bean sprouts, radishes, seagrass, sweet potatoes, squash, and pickles are added just before pouring the rice husks, And then freezing or lyophilizing the broth; Soy sauce made by adding soy sauce, soy sauce, boiled chopped sunshine, and soy sauce; Red pepper paste, plum juice, garlic, ground apple and pear, peeled onion, yellow sugar and water; The present invention relates to a cup bibimbap for instant making and a method of manufacturing the same, and Korean Patent Registration No. 10-1055112 discloses a cup bibimbap for preparing instant rice, And a frozen block sauce prepared by freezing the frozen rice which is frozen by freezing the frozen rice which has been frozen and frozen in 20 pieces is packed together so that the weight ratio of frozen rice to the sauce is 1: 0.82 0.1 weight part. However, the instant rice prepared by some of the above-mentioned literatures shows a phenomenon of deterioration such as fat oxidation and destruction of nutrients due to reaction with oxygen generated during heating cooking, and the instant bibimbap produced by the above- There is the inconvenience that the rice must be handled several times when cooking the microwave oven in a form packed separately.

On the other hand, superheated steam (SHS) is completely gaseous water vaporized at a high temperature of 100 to 400 ° C by further heating the vaporized water (saturated water vapor) under the operating pressure. The superheated steam is used for sterilization of food, drying, heating, distribution, thawing, deodorization and carbonization of waste, and it is used for rapid heat transfer rate, oxygen free heating, moisture evaporation inhibition, deodorizing action, sterilizing function, , And is known to be effective in removing odor, and is a heating cooking technology that has recently started to be used as a new cooking method by high-end restaurants. In addition, the heat transfer mechanism by superheated steam shows all the heat transfer characteristics by conduction, convection and radiation, shortening the heating and cooking time of the ingredients, and cooking the ingredients surrounded by the superheated steam, thereby avoiding contact with oxygen in the air. Nutrients, fat oxidation, browning, etc., and maintains the flavor, aroma, color, and texture inherent to the ingredients. However, there are few studies on the use of superheated steam for cooking in Korea.

Accordingly, the present inventors have made efforts to develop a germinated seed food freezing block and a frozen rice bowl containing the germinated seed food food for a simple single-ported gourd bowl improved in quality after cooling and thawing of the germinated seed food using the superheated steam system, Thereby completing the present invention.

It is an object of the present invention to provide germinated seed food freezing blocks for simple grafted bowls.

Another object of the present invention is to provide a method for manufacturing a germinated seed food freezing block for a simple-grafted rice bowl.

Another object of the present invention is to provide a germinated seed food freezing block and a frozen rice bowl including the frozen rice for the simple grafted rice bowl.

In one aspect, the present invention relates to a germinated seed food freeze block for a simple-grafted rice bowl which is frozen in block form by mixing superheated steam-treated germinated seed food with a liquid source.

In the present invention, the germinated seed food treated with superheated steam refers to a germinated seed food treated with superheated steam at 100 to 400 ° C, preferably 250 to 350 ° C for 0.5 to 3 minutes, preferably 0.8 to 1.5 minutes .

In the present invention, when the germinated seed food treated with superheated steam is frozen and then thawed and cooked using a microwave oven after being frozen to be provided as an instant food, at least 70% or more of the thickness of the germinated food stem not cooked, Or more, more preferably 80% or more, more preferably 85% or more, still more preferably 90% or more, and exhibits an effect of reducing the hardness by about 2 to 3 times as compared with the germinated seed food cooked in boiling water.

In one specific implementation, four times as much water as the bean sprouts weight is added to the washed bean sprouts, and the temperature of the upper and lower heaters is maintained at 100 占 폚 and the steam temperature is maintained at 300 占 폚. 2, and 3 minutes after freeze - drying, and then observed changes in stem thickness, hardness, and sensory quality of soybean sprouts thawed using a microwave oven. As a result, the stem thickness of the superheated steamed bean sprouts was maintained to about 87-100% of the stem thickness of the bean sprouts before cooking, compared with the bean sprouts (control; Blanching) preheated in boiling water for 3 minutes, Hardness decreased about 2.6 times compared to that of control (Blanching) for 3 minutes in boiling water. Stem thickness and hardness of bean sprouts were not changed by cooking time. The flavor and taste of the bean sprouts treated with the superheated steam were evaluated to be higher as the cooking time was longer, but the texture and appearance tended to decrease slightly (see FIGS. 1, 2 and 2).

In the present invention, the germinated seed food may be any foodstuff germinated in darkness under a certain condition such as soybean, mung bean, and red bean to a certain size. For example, bean sprouts, ground bean sprouts, , Green bean sprouts, pea sprout herb, rape herb and sprout herb, or a mixture of two or more thereof.

In the present invention, the liquid source is a source developed by the present inventor including a soybean fermentation broth, a flavoring agent and an antidrug preventive agent, which improves the taste of the germinated seed food freezing block of the present invention and, at the same time, Is a source showing the effect of preventing the frosting of tissues by inhibiting the movement of water and suppressing odor peculiar to germination seeds.

The liquid source of the present invention is characterized in that it comprises 10 to 15% by weight of soybean fermentation broth, 10 to 15% by weight of liquor, and 1 to 3% by weight of antidisaster agent based on the total weight of the liquid source.

The soybean fermentation broth is a fermentation broth obtained by fermenting soybeans with fermenting bacteria. Fermentation improves essential amino acids, vitamins, pantothenic acid and various enzymes of soybeans through fermentation, in particular, viscous substances, polymeric nucleic acids and antioxidants. It is effective not only to prevent or improve immunity activity, but also to be used as a food material to increase the flavor.

The above-mentioned liquor contains 5% or less, preferably 3 to 5% of alcohol, seasoning and salt, and the sugar produced in the course of making liquor is dissolved together with alcohol. It is possible to increase the taste of the food, to remove the odor of the ingredients, to soften the meat quality of meat, and to suppress the growth of microorganisms.

The antidisaster agent can be any substance that prevents cell damage due to osmotic stress caused when ice crystals are formed in food and protects nutrients and moisture by preventing intracellular and extreme freezing, Monosaccharides such as glucose and fructose; Sugar alcohols such as sugar, lactose, trehalos, mannitol, sorbitol, xylitol, and erythritol; Disaccharides such as maltose; And polysaccharides such as dextran, pectin, chitosan, fucoidan, and the like, or a mixture of two or more thereof.

The liquid source of the present invention may further contain ingredients such as a seasoning agent, a nutrient, a carbohydrate, a protein and a flavoring agent in addition to a fermented soybean fermentation liquid, a flavoring agent and an antidicking agent to increase the taste and aroma, . (Vitamin A, B, C, D and E), minerals (carotene, Mg, potassium and the like), polyglycerol Phenol, DHA, EPA, ricinin, taurine, corrin, and the like. The carbohydrate may be selected from monosaccharides such as glucose and fructose, disaccharides such as maltose, sucrose and oligosaccharides, polysaccharides such as dextrin and cyclodextrin and sugar alcohols such as xylitol, sorbitol and erythritol. . The flavoring agent may be a natural flavoring agent (tau martin, stevia extract (for example, rebaudioside A, glycyrrhizin, etc.) and synthetic flavor (saccharin, aspartame, etc.).

In the present invention, the germinated seed food frozen block for the single-hand grafted rice bowl means that the germinated seed food and the liquid source which have been superheated steam-treated are mixed together (filled) together and frozen in a block form. At this time, it is preferable that the liquid source is mixed in an amount of 20 to 80 parts by weight, preferably 30 to 70 parts by weight, more preferably 40 to 60 parts by weight based on 100 parts by weight of the superheated steam-treated germinated seed food.

The frozen block of germinated seed food for the simple grafted bowls of the present invention is at least 70% or more of the thickness of the germinated seed stem of the germinated seed when frozen and thawed and cooked using a microwave oven, Or more, more preferably 80% or more, more preferably 85% or more, still more preferably 90% or more, and exhibits an effect of reducing the hardness by about 3 to 5 times as compared with the germinated seed food cooked in boiling water.

In one specific implementation, water was added to four times as much bean sprouts weight as the washed bean sprouts, and the upper and lower heater temperatures were maintained at 100 占 폚 and steam temperature of 300 占 폚. The bean sprouts were overheated for 1, 2 and 3 minutes, and then 0.5 times as much as the bean sprouts were added to the overheated steamed bean sprouts. After freezing, the stem thickness, hardness and sensory quality of the bean sprouts thawed using a microwave oven Were observed. As a result, the stem thickness of bean sprouts added with superheated steamed bean sprouts was maintained to about 87 ~ 100% of the stem thickness of bean sprouts before cooking, compared with the bean sprouts (control; Blanching) The hardness of bean sprouts added with superheated steamed soybean sprouts decreased by about 5 times compared to that of control soybean sprouts (control: Blanching) for 3 minutes in boiling water. The stem thickness and hardness of bean sprouts varied significantly . In addition, it was confirmed that not only the flavor and taste of bean sprouts with sauce added to the superheated steam-treated bean sprouts were improved but also the preference of texture and appearance was improved (see Fig. 1, Fig. 2 and Table 2).

In the present invention, the block form is not particularly limited as long as it contains a germinated seed food and a liquid source that provide the taste and flavor of the germinated seed food without a separate seasoning process when thawed, A triangle, a rhombus, or a polygon.

The germinated seed food freezing block for the simple-grafted rice bowl of the present invention can be eaten by being thawed and cooked using a microwave oven without further work after being placed on frozen rice.

In the present specification, the term " simple grafting "means a substitute for a home meal that has been cooked or cooked in consideration of nutrition so that it can be eaten by simple cooking such as eating or heating immediately. The simple deviation equation is also referred to as home substitution, home transfer, simple homology or simple expression.

In another aspect, the present invention relates to a method for producing a germinated seed food, which comprises subjecting a germinated seed food washed, washed, and germinated to a superheated steam treatment, and then mixing the germinated seed food with the superheated steam, The present invention relates to a method for manufacturing germinated seed food freezing blocks for transplanting rice.

Cooking using superheated steam is a substitute for pretreatment processes such as bake and frying. It must be treated at a proper steam temperature and time according to the ingredients to minimize the loss of the inherent physical properties, appearance and nutritional content of the ingredients, , Flavor, color, texture and the like can be kept at the maximum.

In the present invention, the method of superheating steam on the germinated seed food may be any method as long as it is a method of cooking the germinated seed food within a short time while maintaining the appearance, nutritional content, texture and the like of the germinated seed food.

As a specific example, water of 2 to 4 times the germinated seed weight is added to the germinated seed food to be washed, treated and quantified, and then heated to a temperature of 50 to 200 ° C, preferably 80 to 150 ° C, (SHS), but can be treated with steam at 100 to 400 ° C, preferably 250 to 350 ° C for 0.5 to 3 minutes, preferably 0.8 to 1.5 minutes. If the steam temperature is less than 100 ° C or the processing time is less than 0.5 minutes, the germinated seed food is not sufficiently cooked, resulting in unpleasant odors upon cooling and thawing. If the steam temperature exceeds 400 ° C or the treatment time exceeds 3 minutes There is a problem that the texture of germinated seed food is damaged due to excessive heat, and the texture and appearance of the germinated food are reduced, thereby deteriorating the quality.

The germinated seed food treated with superheated steam according to the present invention is at least 70% or more, preferably 80% or more of the thickness of the germinated seed foodstuff when it is frozen and then thawed and cooked using a microwave oven, Or more, more preferably 85% or more, still more preferably 90% or more, and exhibits an effect of reducing the hardness by about 2 to 3 times as compared with the germinated seed food cooked in boiling water.

In the present invention, the germinated seed food may be any foodstuff germinated in darkness under a certain condition such as soybean, mung bean, and red bean to a certain size. For example, bean sprouts, ground bean sprouts, , Green bean sprouts, pea sprout herb, rape herb and sprout herb, or a mixture of two or more thereof.

In the present invention, it is preferable that the liquid source is prepared by mixing 10 to 15% by weight of soybean fermentation broth, 10 to 15% by weight of lime juice, and 1 to 3% by weight of anti-freeze agent based on the total weight of the liquid source.

Details of the main ingredients, efficacy, etc. of the fermented soybean fermentation broth, flavoring agent and antidicking agent are as described above and will be omitted in the following.

The liquid source of the present invention may further contain ingredients such as a seasoning agent, a nutrient, a carbohydrate, a protein and a flavoring agent in addition to a fermented soybean fermentation liquid, a flavoring agent and an antidicking agent to increase the taste and aroma, . (Vitamin A, B, C, D and E), minerals (carotene, Mg, potassium and the like), polyglycerol Phenol, DHA, EPA, ricinin, taurine, corrin, and the like. The carbohydrate may be selected from monosaccharides such as glucose and fructose, disaccharides such as maltose, sucrose and oligosaccharides, polysaccharides such as dextrin and cyclodextrin and sugar alcohols such as xylitol, sorbitol and erythritol. . The flavoring agent may be a natural flavoring agent (tau martin, stevia extract (for example, rebaudioside A, glycyrrhizin, etc.) and synthetic flavor (saccharin, aspartame, etc.).

The liquid source prepared according to the present invention improves the taste of the single-unit germinated seed food freezing block of the present invention and forms a film on the outer surface of germinated seeds during cooling and thawing to suppress moisture migration, And shows an effect of suppressing odor peculiar to germination seeds.

In the present invention, it is preferable that the liquid source is mixed in an amount of 20 to 80 parts by weight, preferably 30 to 70 parts by weight, more preferably 40 to 60 parts by weight based on 100 parts by weight of the germinated seed food treated with superheated steam Do. When the content of the liquid source is less than 20 parts by weight, when the frozen block of the germinated seed food for a rice bowl is defrosted, a large amount of moisture is lost and the texture, appearance and flavor of the germinated seed food are lowered, If the content of the liquid source exceeds 80 parts by weight, improvement in texture, appearance, flavor and the like of the germinated seed food may be insufficient or the taste and flavor of the liquid source may become stronger, resulting in poor palatability.

The frozen block of germinated seed food prepared for the simple grafted rice bowl according to the above-mentioned method is at least 70% or more of the thickness of the untreated germinated food stem when frozen and thawed and cooked using a microwave oven to be provided as an instant food , Preferably 80% or more, more preferably 85% or more, still more preferably 90% or more, and the effect of reducing the hardness by about 3 to 5 times compared with the germinated seed food cooked in boiling water .

In the present invention, the freezing is a method for storing a germinated seed food or a liquid source for a long time so that it can be easily ingested anywhere. For example, the frozen food may be stored at 0 to -100 캜, preferably -18 to -100 캜, Lt; RTI ID = 0.0 > -18 < / RTI > However, it is not limited thereto.

In the present invention, the block form is not particularly limited as long as it contains a germinated seed food and a liquid source that provide the taste and flavor of the germinated seed without a separate seasoning process when thawed, , Triangle, rhombus, or polygon.

The germinated seed food freezing block for a simple grafted rice bowl of the present invention is provided as a germinated seed food frozen rice bowl which is placed on the top surface of frozen rice and then sealed with a container and thawed and cooked using a microwave oven without any additional work .

The frozen rice may be prepared by boiling rice with water or by steam, and then freezing the rice at a temperature of -18 ° C or less, but the present invention is not limited thereto.

Such germinated seed food frozen rice bowls can be easily cooked and eaten anytime and anywhere by solving the problems of deterioration in texture and tasting such as unpleasant odor, hardening or tangling which is caused by germination seeds generated when the germinated seed food is cooled or thawed .

The germinated seed food cryoprotecting block for simple grafted rice of the present invention improves the taste of germinated seeds after thawing and forms a film on the outer surface of germinated seeds during cooling and thawing, , The effect of suppressing odor peculiar to the germinated seed food is exhibited. In addition, the germinated seed food freezing block for rice can be provided on a frozen rice to be packaged and provided as a frozen rice bowl, which can shorten the cooking time and improve the satisfaction of the consumer.

Fig. 1 is a graph showing the relationship between the bean sprouts subjected to the superheated steam treatment for 1, 2, and 3 minutes and the bean sprouts weighted by the superheated steam treatment using the superheated steam heating apparatus (SHS) maintaining the upper and lower heater temperatures of 100 캜 and the steam temperature of 300 캜, And the thickness and hardness of the soybean sprouts added with the liquid source of 0.5 times as large as that of the soybean sprouts were measured. As a control, boiled bean sprout (Blanching) was used for 3 minutes in boiling water.
FIG. 2 is a graph showing the relationship between the bean sprouts subjected to the superheated steam treatment for 1, 2 and 3 minutes and the bean sprouts weighted by the overheated steam treatment using the superheated steam heating apparatus (SHS) maintaining the upper and lower heater temperatures of 100.degree. C. and steam temperatures of 300.degree. Of the bean sprouts added with 0.5 times the amount of the liquid source. As a control, boiled bean sprout (Blanching) was used for 3 minutes in boiling water.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention, and it is to be understood by those skilled in the art that the present invention is not limited thereto It will be obvious.

Example 1 Preparation of Superheated Steam (SHS) Pretreatment and Frozen Bean Sprout with Sauce

1-1. Material preparation

The tail of the bean sprouts was cleaned and washed in running water, and then sown on the sieve and drained.

Sources were prepared by mixing soybean fermentation broth, syrup (Mirin), pectin, etc. The specific compounding ratios are shown in Table 1 below.

material Formulation ratio (%) water 55.41 Soybean fermentation broth 13.51 Tasteful (Mirin) 13.51 Brewed soy sauce 6.30 Miso 2.70 garlic 2.70 pectin 2.70 Sesame oil 1.39 chives 1.34 Sesame 0.42 Sum 100

1-2. Manufacture of frozen bean sprouts with superheated steam treatment and sauce

To the bean sprouts prepared in Example 1-1, 4 times as much water as the bean sprouts was added, and then, using a superheated steam system in which the temperature of the upper and lower heater was maintained at 100 ° C and the steam temperature was maintained at 300 ° C, 2 and 3 min. The bean sprouts treated with the superheated steam were then added with 0.5 times the weight of the bean sprouts of the sauce prepared in Example 1-1. Thereafter, the beans were cooled at 5 ° C and then frozen at -24 ° C to prepare frozen bean sprouts with superheated steam treatment and sauce.

Comparative Example 1: Production of frozen bean sprouts with superheated steam

A frozen bean sprout obtained by superheated steam treatment was prepared in the same manner as in Example 1-2, except that no sauce was added to the bean sprouts treated in the above Example 1-2.

Example 2: Experiments to confirm the physico-chemical quality of soybean sprouts after defrosting of frozen bean sprouts by superheated steam (SHS) pretreatment and / or addition of sauce

The frozen bean sprouts prepared in Example 1 and Comparative Example 1 were defrosted in a microwave oven for 2 minutes, and the changes in the thickness and hardness of the soybean sprouts were measured. As a control group, boiling water was boiled for 3 minutes and then cooled and thawed (Blanching) was used. The results are shown in Fig.

As a result, the thickness of bean sprouts (control, Blanching) that was cooled and thawed after boiling water was reduced to about 0.63 mm, which is 50% of the initial thickness of 1.25 mm of the initial bean sprouts. Particularly, it was observed that water was spilled out and deformed flatly.

The bean sprouts which were cooled and defrosted without adding the sauce after overheated steam treatment for 1, 2 and 3 minutes by superheated steam heating device were streaked with bean sprouts (control, Blanching) It is analyzed that it maintains about 87 ~ 100% at the initial level of about 1.0 ~ 1.3 mm. However, as the cooking time was extended to 3 minutes, the thickness of bean sprouts tended to decrease slightly.

The thickness of bean sprouts was significantly higher than that of the non - sauces group when the sauce was added with hot steam heating system. Especially, as the cooking time was longer, the thickness was maintained. This suggests that heat - induced damage during the thawing time is reduced in cold - frozen bean sprouts with sauces added, so that the change in thickness did not show any significant change in cooking time.

As a result, the bean sprouts cooked by the general method decreased in quality due to the loss of water and the collapse of the tissues in the cooling and thawing process, resulting in a reduction in the thickness of about 50%, but the control of the pretreatment conditions and the anti- , The thickness of bean sprouts was maintained at about 90% or more.

Example 3: Comparison of sensory qualities of bean sprouts after defrosting of frozen bean sprouts by superheated steam (SHS) pretreatment and / or addition of sauce

The frozen bean sprouts prepared in Example 1 and Comparative Example 1 were defrosted in a microwave oven for 2 minutes, and sensory evaluation of bean sprouts was carried out. As a control group, boiling water was boiled for 3 minutes and then cooled and thawed (Blanching) was used.

The sensory tests were carried out on 20 adult males and females after establishing stable discriminative characteristics, taste and taste for the characteristics to be evaluated through the curriculum. Sensory evaluation items consisted of flavor, taste, texture, appearance, and general preference. The measurement scale was a 5 - point scale. The results are shown in FIG. 2 and Table 2.

The scoring criteria are as follows.

Very good: 5 points

Good: 4 points

Usually: 3 points

Bad: 2 points

Very bad: 1 point

sauce
(%) time
(minute) zest flavor Texture Exterior Overall likelihood Control group
(Blanching) - 3 3.3 ± 0.5 1.8 ± 0.5 2.0 ± 0.8 2.3 ± 0.5 2.3 ± 0.2 SHS - One 2.0 ± 0.8 2.0 ± 0.0 3.5 ± 0.6 3.4 ± 0.5 2.7 ± 0.3 2 2.4 ± 0.9 1.8 ± 0.5 3.1 ± 0.3 2.9 ± 0.6 2.5 ± 0.4 3 3.4 ± 0.5 3.4 ± 0.5 3.0 ± 1.1 3.0 ± 0.8 3.2 ± 0.3 50 One 4.3 ± 1.0 5.0 ± 0.0 4.4 ± 0.5 4.8 ± 0.5 4.6 ± 0.3 2 4.3 ± 0.5 4.3 ± 0.5 4.0 ± 0.9 4.6 ± 0.5 4.3 ± 0.2 3 3.8 ± 0.5 4.6 ± 0.5 3.6 ± 0.5 3.6 ± 0.8 3.9 ± 0.3

As a result, the flavor and taste of bean sprouts treated with superheated steam were evaluated to be higher as the cooking time was longer, but the texture and appearance tended to decrease slightly. However, in the case of bean sprouts which were overheated steamed with the same conditions and frozen with sauce, it was analyzed that the flavor and taste of bean sprouts were removed, and texture and appearance preference was improved. On the other hand, bean sprouts (control group, Blanching), which were generally dipped, suffered from tissue damage in the course of cooling and thawing, resulting in deterioration of overall quality.

Claims (9)

100 parts by weight of germinated seed food treated with superheated steam at 100 to 400 DEG C for 0.5 to 3 minutes and 10 to 15 wt% of soybean fermentation broth, 10 to 15 wt% Frozen block frozen in a block form by mixing 20 to 80 parts by weight of a liquid source containing 10 to 30% of an antifouling agent.
[3] The germinated seed of claim 1, wherein the germinated seeds are at least one species selected from the group consisting of bean sprouts, ground bean sprouts, host bean sprouts, green bean sprouts, pea seed sprouts, alfalfa sprouts, Frozen Seeded Food Frozen Blocks for Simple Sawed Rice Bowl.
delete The germinated seed food freezing block for a simple grafted rice bowl according to claim 1, wherein the antidisruption agent is one or a mixture of two or more selected from the group consisting of monosaccharides, sugar alcohols, disaccharides and polysaccharides.
The germinated seed food frozen rice bowl as set forth in any one of claims 1, 2, and 4, wherein the germinated seed food frozen block for simple grafted bowl rice is placed on the top surface of frozen rice.
Washed, washed, and the germinated seed food is treated with superheated steam at 100 to 400 ° C for 0.5 to 3 minutes, and 20 to 80 parts by weight of the liquid source is mixed with 100 parts by weight of the superheated steamed germinated seed to form a block Characterized in that it comprises 10-15% by weight of soybean fermentation broth, 10-15% by weight of flavoring agent and 1 - 3% by weight of antidisruption agent based on the total weight of the liquid source. (JP) METHOD FOR PREPARING FREEZING BLOCK FOR GINGED SEED FOOD FOR RICE.
[7] The method of claim 6, wherein the germinated seeds are at least one species selected from the group consisting of bean sprouts, ground bean sprouts, host bean sprouts, green bean sprouts, pea seed sprouts, alfalfa sprouts, A method for manufacturing a germinated seed food freezing block for a simple grafted bowl.
delete [7] The method according to claim 6, wherein the antidisruption agent is one or a mixture of two or more selected from the group consisting of monosaccharides, sugar alcohols, disaccharides and polysaccharides.

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