KR101581620B1 - Songyi mushroom Gruel Cooking Method - Google Patents

Abstract

The present invention relates to a method for manufacturing matsutake mushroom porridge which is developed to quickly provide matsutake mushroom porridge by reducing time for manufacturing the porridge by preparing soft-boiled rice, a base material for the porridge, in advance. The method includes the steps of: (A) preparing 50-60 parts by weight of matsutake mushrooms by cleaning and cutting the matsutake mushrooms into small pieces; (B) preparing 370-400 parts by weight of soft-boiled rice, 11-13 parts by weight of rice powder, 500-600 parts by weight of broth of meat or vegetables, 11-13 parts by weight of sesame oil, and 9-11 parts by weight of ground beef and putting the same in a cooking vessel; (C) spreading the soft-boiled rice with a pressing tool while a content in the cooking vessel is heated to be 90-100°C and then repeatedly agitating the soft-boiled rice to mix the rice powder, the broth of meat or vegetables, the sesame oil, and the ground beef well; and (D) inserting the matsutake mushroom pieces in the cooking vessel, heating and agitating the content for a certain time; and (E) stopping heating if the content becomes thick with the concentration at a certain level, and inserting and mixing 7-9 parts by weight of chives in the cooking vessel.

Description

{Songyi mushroom Gruel Cooking Method}

The present invention relates to a method for manufacturing pine mushroom porridge, and more particularly, to a method for preparing pine mushroom porridge using sushi rice which is prepared so as to provide quick pine mushroom porridge by shortening the porridge making time by preparing a pre- .

Pine mushroom has 88.5% moisture content, 2.4% protein, 0.8% fat, 6.7% carbohydrate, 0.8% fiber and 0.8% mineral, and carbohydrate and fiber are relatively common among the mushrooms. Vitamin B2 (0.39mg) and niacin (8.3mg) are relatively common. Vitamin D1 also has a large amount of ergosterol. In particular, pine mushroom has starch and protein digestive enzymes. Well done. Pine mushroom is used in various dishes such as stir-fry, steamed meal, hotpot and balsamic with sphere or other meat. It is famous for mushroom which has high anti-cancer effect and anti-cancerous effect and has good crunchy texture and flavor.

Especially, in the "Dongbokbo", the pine has a good taste and taste, and it is odorless. If it is very fragrant, it smells like a brush. This is because it grows under the pine tree under the big pine in the mountain, And it has been recognized since ancient times that the efficacy.

However, the pine mushroom has no shelf life, and as the time goes by, there is a disadvantage that the quality is lowered and decayed due to the decrease in weight. Therefore, it is necessary to complete the cooking in a short time when making pine mushroom. That is, the freshness of the pine mushroom dead pine mushroom itself is important, and the flavor of the pine mushroom pie is improved when the food itself is done quickly. But it is basically a food that takes a lot of time and attention than dead dishes. Especially in recent years, there is an increasing number of porridge shops, and mass sales are essential, so it is necessary to provide customers with porridge at a porridge restaurant quickly.

In general, porridge dishes are made by boiling sesame oil in boiled rice, then boiling the broth or water for 1 hour or more when the rice is translucent or transparent. However, in order to cook in the porridge restaurant business, 1) it can not be boiled in large quantities or 2) it can only be ordered in an hour and provided only after one hour.

In other words, the characteristic of the porridge dish, which has a lot of time and qualities, is the merit of porridge cooking, so it is possible that the reliability of the instant cooked food, that is, the slow food, may increase. However, If it should be cooked, it becomes rather a weak point of porridge dish. Therefore, there is a clear need for research that can provide porridge dishes more quickly while preserving the flavor of instant cooking.

The prior art documents related to this are as follows.

Korean Patent Laid-Open Publication No. 10-2010-0037668 entitled " Method of producing porridge "includes a step of growing rice in the manufacture of porridge containing rice as a raw material and then subjecting it to hot-air drying, It is possible to provide a boil-off flavor that is instantly dumped in the home when it is made into a meal-type porridge, and it is possible to increase the flavor of flavor, plasticity, and savory taste, to maintain a soft texture and shorten the cooking time Provides a method of manufacturing porridge

However, this focuses on a method for preparing a processed meat in a retort food form so that it can be eaten immediately, and there is no technical description for shortening the time for preparation of the instant cooked porridge.

Korean Patent Laid-Open Publication No. 10-2004-0033500, entitled " Method for preparing instant porridge using natural seasoning ", discloses a method for producing instant porridge using natural ingredients such as white rice, brown rice, yulmu, When preparing porridge, the composition of the wet seasoning of the shellfish, which is a natural seasoning, and the composition of the wet pulverized onion are added at the end of the preparation, and boiled for 3 to 10 minutes to give a delicious taste of the porridge. Sealed, sealed with nitrogen or filled with nitrogen, sterilized and stored for a long time and easily consumed.

However, this is also about the preservation method for preserving long-term preservation by improving the flavor of porridge at the end of manufacture by using natural seasoning, but in order to shorten the time of porridge manufacturing, basic pellets are prepared beforehand, The present invention does not include the motive and the constitution of the invention which enables the cooking of the food.

[Patent Document 1] Korean Patent Publication No. 10-2010-0037668 "Method of Manufacturing Porridge ", 2010.04.12. [Patent Document 2] Korean Patent Laid-Open Publication No. 10-2004-0033500 "Method for preparing instant porridge using natural seasoning ", 2004.04.28.

In order to solve the above problems, rice according to the present invention may be prepared in the form of rice in advance and used as much as needed, so that the pine mushroom porridge can be quickly prepared and provided.

In particular, we will develop a mushroom-friendly porridge so that the general public can eat it, and develop a manufacturing method that enables the pre-prepared mushroom to have the same flavor as the instant cooked.

In order to solve the above problems, the present invention provides a method for preparing a pine mushroom comprising: (A) preparing 50 to 60 parts by weight of pine mushroom by finely chopping and preparing; (B) 370-400 parts by weight of rice bran, 11-13 parts by weight of rice flour, 500-600 parts by weight of broth or water, 11-13 parts by weight of sesame oil, and 9-11 parts by weight of beef broth. (C) heating the contents of the cooking vessel to 90 to 100 ° C while releasing the rice balls with a pusher, and then repeatedly stirring the rice flour, broth or water, sesame oil and beef filler to mix well; (D) stirring the pine mushroom into the cooking vessel and stirring for a predetermined time; And (E) stopping the heating to the cooking vessel when the contents are thickened to a predetermined concentration, and mixing 7 to 9 parts by weight of leek in the cooking vessel to mix; And a method for producing pine mushroom porridge containing the same.

Wherein the shrimp mixture comprises 80 to 84 parts by weight of tangle mixed powder, 6 to 8 parts by weight of dextrin, 4.0 to 4.6 parts by weight of salt, 0.9 to 1.3 parts by weight of bonito powder, 0.4 to 0.8 parts by weight of kelp powder and 0.09 to 1.11 parts by weight of sodium succinate And further adding purified water to the raw material raw material powder to be added,

Wherein the harvesting line comprises 40 to 42 parts by weight of a kelp extract concentrate, 19.5 to 20.5 parts by weight of a vegetable extract concentrate, 22.9 to 23.9 parts by weight of purified water, 3.5 to 4.5 parts by weight of white sugar, 0.5 to 0.9 part by weight of yeast extract, And 10.3 to 11.3 parts by weight of salt is mixed with 3,000 parts by weight of purified water with respect to 200 parts by weight of the concentrated liquid obtained by dilution.

The beef compaction comprises: (a-1) finely grinding 885 to 895 parts by weight of beef; (a-2) 45 to 51 parts by weight of onion, 9 to 13 parts by weight of garlic, and 5 to 9 parts by weight of purified meat into a mixer to prepare a ground seasoning; (a-3) baking the sauce on the beef; (a-4) 9 to 13 parts by weight of sesame oil, and 31 to 37 parts by weight of salt are mixed in the sauce, and the mixture is heated at a temperature of 75 to 85 ° C, and roasted; And (a-5) heating the mixture to a temperature of 95~105 ° C. when the moisture starts to be high and frying until moisture is removed; . ≪ / RTI >

The pellets were prepared by mixing 440-480 parts by weight of (b-1) mixed rice and glutinous rice, and 635-645 parts by weight of water, Calling the mixed taste for 30 to 60 minutes; (b-2) placing the mixture and water in a pressure cooker, closing the lid, and heating; And (b-3) stopping the heating after 30 to 60 seconds have elapsed when the pressure cooker starts to move further, and waiting until the steam of the pressure cooker is released; . ≪ / RTI >

The present invention has the following effects.

1. Even if you use pre-prepared sushi rice, it is possible to produce the same flavor as that of instant cooking.

2. Therefore, even when a large number of orders are received in a short period of time, such as a bamboo specialty store, it is possible to shorten the time by using a sushi rice, thereby improving cooking efficiency and economic profit.

3. The amount of broth (or water) to enter the pine mushroom porridge is relatively low, and storage efficiency is high.

4. The pine mushroom flavor and the leek flavor are appropriately harmonized to improve the flavor of porridge.

[Figure 1] is a schematic flowchart of the method for producing pine mushroom of the present invention.
[Figure 2] is a rough flow chart of the process of manufacturing the pellets.
[Figure 3] is a rough flowchart of the process of producing the water-sampling concentrate.
[Fig. 4] is a rough flowchart of the process for producing the raw material powder.
[Fig. 5] is a rough flowchart of the process of manufacturing beef compaction.

(A) preparing 50 to 60 parts by weight of pine mushroom by finely chopping and preparing; (B) 370-400 parts by weight of rice bran, 11-13 parts by weight of rice flour, 500-600 parts by weight of broth or water, 11-13 parts by weight of sesame oil, and 9-11 parts by weight of beef broth. (C) heating the contents of the cooking vessel to 90 to 100 ° C while releasing the rice balls with a pusher, and then repeatedly stirring the rice flour, broth or water, sesame oil and beef filler to mix well; (D) stirring the pine mushroom into the cooking vessel and stirring for a predetermined time; And (E) stopping the heating to the cooking vessel when the contents are thickened to a predetermined concentration, and mixing 7 to 9 parts by weight of leek in the cooking vessel to mix; And a method for producing pine mushroom porridge containing the same.

[Fig. 1] is a rough flowchart of a method for producing pine mushroom porridge. Hereinafter, the method for producing pine mushroom according to the present invention will be described in detail with reference to each step.

1. Step (A)

In this step, 50 to 60 parts by weight of pine mushroom is prepared and finely cut and prepared. It is desirable to wash the matsutake mushrooms within a short period of time, since the smell disappears when they are soaked in water or peeled off for a long time. Wash quickly in flowing water and cut slices of sliced pine mushroom sliced vertically.

2. Step (B)

In this step, 370-400 parts by weight of pellets, 11-13 parts by weight of rice flour, 500-600 parts by weight of broth (or water), 11-13 parts by weight of sesame oil and 9-11 parts by weight of beef compaction are prepared and placed in a cooking vessel to be. Preferably, 380 parts by weight of pellets, 12 parts by weight of rice flour, 500 parts by weight of broth (or 600 parts by weight when packed) And 10 parts by weight of beef compaction.

460 to 480 parts by weight of a mixture of rice bran and glutinous rice and 635 to 645 parts by weight of water (b-1) are mixed at 30 to 60 minutes at 10 to 25 占 폚 Calling said mixed beauty; (b-2) placing the mixture and water in a pressure cooker, closing the lid, and heating; And (b-3) stopping the heating after elapse of 30 to 60 seconds when the pressure cooker starts to move further and waiting until the steam of the pressure cooker is released.

[Figure 2] is a rough flow chart of the process of manufacturing the pellets. A more detailed description of how to make sushi rice is as follows.

In step (b-1), 440-460 parts by weight of rice blended with rice and glutinous rice and 635-645 parts by weight of water are mixed and heated at 10-25 ° C for 30-60 minutes. And the mixed beauty is called. 450 parts by weight of a mixture of rice and glutinous rice and 640 parts by weight of water were mixed in the best mix, The mixed beauty is called. In the present invention, a mixture of rice and glutinous rice, which is a basic material of porridge, is used.

The difference between rice and glutinous rice appears in the sticky. Apparently, transparency is different. Amylose content of amylose is 16 ~ 21% in the starch component composed of amylose and amylopectin, and the appearance of rice is transparent and it makes rice, rice cake, and increase piece.

On the other hand, glutinous rice harvested from chrysanthemum is about 80% of amylopectin, or amylose is not contained at all. The appearance is white and soft compared to rice. Amylopectin is a strong sticky taste, because it makes the rice taste delicious.

Amylase is present in higher plants, starch is a mixture of amylose and amylopectin, and amylose accounts for 20-30% of starch. It is a white powder with no taste and odor. It is soluble in water but does not dissolve in ethanol. When starch is dissolved in hot water, butanol is added, amylose precipitates as crystals, and amylopectin remains melted, so the two can be separated.

The amylose structure is linked to several hundred α-l, 4-linked chains of glucose. The amylose chains are threaded. When the iodine is reacted, the bluish purple color becomes a special state in which the iodine enters the thread of the amylose. Since the bonds between amylose constituting glucose are very stable, dilute sulfuric acid or dilute hydrochloric acid is added and boiled for several hours to complete decomposition. However, when amylase is used, amylose is completely decomposed in a neutral solution at room temperature, resulting in maltose and glucose. Phosphorylase also degrades amylose. The process by which amylose is synthesized in plants is mainly the route through which adenosine passes through phosphate.

Amylopectin, on the other hand, has the formula (C6H10O5) n.H2O. It is the main constituent of starch together with amylose. It is a white powder with no taste or odor. It does not dissolve well in water, but it dissolves in hot water and becomes like a grass. When starch is dissolved in hot water butanol is added, only amylose is precipitated and amylopectin can be isolated. When iodine is added to the aqueous solution of amylopectin, it turns reddish violet. It is used for the detection of amylopectin. Amylopectin exists in higher plants, and rice, wheat, corn, potatoes, sweet potatoes and bananas contain 70 to 80% of amylopectin and 20 to 30% of amylose. The starch of glutinous rice is also composed of amylopectin and does not contain amylose.

The structure of amylopectin is based on chains in which 25 to 30 glucose are linked by α-l, 4-bonds. One chain is joined to another chain like a tree branch, and another chain is joined to a branch chain, which has a complex structure with many branches. The branching bonds form α-1, 6-bonds. Amylopectin is degraded by amylase or phosphorylase. However, the normal amylase (α-, β-amylase) or phosphorylase does not decompose the branching bond, so the remaining part is generated.

Iodo-starch reaction is a phenomenon in which starch reacts with iodine. Normally, starch contains 20-25% of amylose, but since amylose makes a helical molecule that winds once with six glucose residues, one molecule of iodine enters the space (about 13A) and has a unique blue (absorption maximum wavelength λmax 660 nm) . Amylopectin having an average chain length of about 25 has weak binding force with iodine to exhibit red purple color (? Max 540 nm), and in the case of glycogen having an average chain length shorter than this, a reddish brown complex (? Max 460 to 470 nm) is formed. The binding amount of amylose and iodine can be calculated by a voltage titration method or the like. Amylose and iodine are used to measure the amylose content and purity of starch, since 18.5 to 20.0 mg / 100 mg in pure amylose and 1 or less in amylopectin. In addition, the absorption maximum wavelength of amylose-iodine complex is used as a chain length measurement method because the amylose chain moves toward longer wavelength as the length of the amylose chain increases.

In such an iodine starch reaction, amylose is cyan-colored and amylopectin is reddish purple.

Due to the difference between rice and glutinous rice as above, rice and glutinous rice are mixed properly for the sake of the dead. When the rice and glutinous rice are mixed at a ratio of 2: 1, It can be an optimal condition for ingestion.

Generally, in case of making instant dough, the rice, which is ordinary rice, is used as it is or the mixture of rice and glutinous rice is used in a one-to-one ratio. In the present invention, the rice is put into full- Consider using mixed rice, which is a mixture of rice and glutinous rice two to one.

Particularly, the mixture is prepared by mixing 635 to 645 parts by weight of water with 440 to 460 parts by weight of water and mixing the water with about 1.3 to 1.4 times of water by weight. This is generally somewhat less than the usual porridge method of mixing 1: 5 by weight of water versus rice. It is mixed with 1.3 ~ 1.4 times of water in consideration of the mixing time, and the amount of water to be included in the actual cooking using the sushi rice will be 1.5 ~ 2 times of the water, It is possible to cook with a small amount of water compared to that the water is 5 times more than the rice.

The mixture is called for 30 to 60 minutes at room temperature, most preferably for 60 minutes. As a result, the rice and glutinous rice themselves are in a state of a lot of moisture.

In the step (b-2), the mixed liquor and water are put into a pressure cooker, and then the lid is closed and heated. The lid is closed and heated so as to be enclosed in a pressure cooker prepared by mixing the above-mentioned mixture and water. The heating temperature is preferably maintained at 100 to 110 DEG C, but the temperature of the autoclave is elevated to 110 to 130 DEG C by the high pressure. When the pressure cooker is heated, the pressure is preferably controlled in the range of 10 to 20 lbs.

In particular, when the pressure cooker is an electric pressure cooker equipped with at least one of a cooking button and a warm-up button, the cooking button is operated to heat the cooker. Also in this case, the electric pressure cooker is also subjected to a pressure of about 10 to 20 lb, that is, 4.5 to 9 kgf / , And the temperature is adjusted to 110 to 130 캜. That is, in an electric pressure cooker, when the volume and the number of particles are made equal to each other by the ideal gas equation of PV = NRT (P: pressure, V: volume, N: gas mole number, R: gas constant T: temperature) Is used.

In the inside of the pressure cooker heated as described above, the mixture becomes unclear due to the high pressure, and the water becomes permeable, resulting in a form of thick paste having a high viscosity.

The step (b-3) is a step of stopping the heating after 30 to 60 seconds have elapsed when the autoclave is started to move further, and waiting until the steaming of the autoclave disappears. The further moving is when the temperature is close to 130 ° C, and the pressure at this time is 20 lb or 9 kgf / cm 2 . When the pressure and temperature are reached, the heating is stopped after 30 to 60 seconds, and the weight is waited until the steam is completely released without opening the weight. When the high temperature high pressure state of 130 캜 and the pressure of 20 lb is maintained for 30 ~ 60 seconds elapsed time after the addition, the gloss of the rice is improved and the texture is kept soft and elastic.

In order to check the state of the rice balls, the temperature and the pressure were differently experimented.

The experimental group and the control group were prepared in the same manner as the pellet preparation method of the present invention except that the heating was stopped by changing the time before and after the start of the additional movement at the high pressure and high pressure state in the pressure cooker to sensuously gloss and texture And the water content was measured by a measuring device.

Classification 10 seconds 20 seconds 30 seconds 40 seconds 50 seconds 60 seconds 70 seconds 100 seconds burnish 6 6 8 9 9 9 7 6 Texture 6 6 7 9 9 9 7 6 moisture 78 80 93 92 92 90 85 82

The gloss was evaluated by the appearance. The glossiness was evaluated as 1 with the least gloss and the glossiness was evaluated as 9 with the most gloss. The texture was evaluated by the hardness of 1 and the softness of 9, Was calculated as a percentage (%).

According to the above Table 1, it was found that the time from the start of the additional movement to the stop of the heating was about 30 to 60 seconds when the gloss, the texture and the moisture content were high. On the contrary, if it exceeded 100 seconds, It can be confirmed that the texture is slightly lowered.

At this time, the time for the steaming in the pellets depends on the weight and the size of the pressure cooker, but it is preferable that the steaming pellets have a sufficient allowance for the steaming. In the case of mixing 635 to 645 parts by weight of water with 440 to 460 parts by weight of mixed rice as described above, it is about the amount to make about 3 servings. In this case, it takes about 10 minutes to fully remove the steaming. In addition, when boiled in a large pressure cooker in an amount of 30 servings, it takes about 20 to 25 minutes to sufficiently remove the steam.

After step (b-3), the following step (b-4) may be further performed. In the step (b-4), the cooked contents are completely placed in the container after the steam of the autoclave is completely taken out and covered with a wet cotton cloth for 30 to 40 minutes. The contents after the deodorization are in the same form as the semi-solid material in the sol state. The contents may be stored in a single container or may be stored separately in a certain amount. When the porridge is being cooked within a few hours, it is possible to temporarily cover the wetted cotton to prevent drying of the cooked contents.

After the steam of the pressure cooker has completely disappeared, the cooked contents can be packed in a container, sealed and packaged, and then refrigerated or frozen. In this case, it is preferable that the cooked contents are packed in 340 to 400 parts by weight per person. The refrigeration treatment is preferably performed at 2 to 6 占 폚, and during the freezing treatment, it is preferable to rapidly freeze at -20 to -25 占 폚.

The prepared pellets are used for thawing from refrigeration or freezing. The pellets are prepared by dissolving 370 to 400 parts by weight of pellets, 11 to 13 parts by weight of rice flour, 500 to 600 parts by weight of broth (or water), 11 to 13 parts by weight of sesame oil, 9 to 11 parts by weight are prepared and placed in a cooking container.

Generally, in case of making a porridge, sesame oil is added to sesame oil, and then boiled with boiling water or water for 1 hour or more when the rice is translucent or transparent. In the present invention, since the pre-made sushi rice is used, Put powdered rice flour into the flour. The rice flour serves as an intermediary medium for mixing the broth (or water) and sushi. In other words, it is mixed with broth (or water) and the viscosity of amylose of rice flour gradually increases by heating, resulting in the gelatinizaion of starch and the mixing of broth and pellets. When the rice flour is 11 to 13 parts by weight, especially 12 parts by weight, the luxury is most optimized.

It is believed that when the temperature reaches 60 ° C during heating, the rice flour mixes 20-30% of the weight of the special particles of rice flour, When the temperature is higher than 60 ° C, the emulsion absorbs up to 3 to 25 times its own weight. When the temperature is higher than 60 ° C, the emulsion absorbs up to 3 to 25 times its own weight, and the starch particles disintegrate to elute amylose and cut amylopectin.

When the starch solution is cooled, it combines with hydrogen bonds between the molecules of amylose that were liberated or binds to the branch of amylopectin molecule on the outer edge of the starch particles, resulting in the amylose connecting the expanded starch particles to form a three-dimensional network structure And the water is trapped inside it to form a semi-solid state of gel. The gel which is partially generated while the porridge is completed after the completion of the porridge is also made as luxurious as that of the additive materials such as broth (or water) So as to have a good effect.

500 to 600 parts by weight of the broth or water is equivalent to 5 times the amount of rice or rice in comparison with rice or ordinary broth. This is because the water content of sushi rice is higher than that of ordinary rice, so it is possible to cook with only 1.5 ~ 2 times of broth (or water).

The broth and water are described below.

- Seaweed -

The broth includes 80 to 84 parts by weight of a mixture of tangle powder, 6 to 8 parts by weight of dextrin, 4.0 to 4.6 parts by weight of salt, 0.9 to 1.3 parts by weight of bonito powder, 0.4 to 0.8 parts by weight of kelp powder and 0.09 to 1.11 parts by weight of sodium succinate And further adding purified water to the raw material raw material powder.

Each part by weight of the kelp mixed powder, dextrin, salt, bonito powder, kelp powder and soda succinate is a part by weight of the powdery state (raw material of the raw material for fish), and the liquid water is formed by mixing the purified water.

The seaweed raw material powder is based on kelp, and provides a basic taste with bonito, onion, shiitake and other vegetables (see [Fig. 4]).

Dextrin and salt are materials for seasoning, 6 to 8 parts by weight of dextrin and 4.0 to 4.6 parts by weight of salt are added. Dextrin is a material obtained by partially hydrolyzing starch or 100% of soybean meal with an acid or an enzyme and then concentrating or drying the saccharified intermediate product. It is used as a dispersing agent of the premix product, a carbohydrate source of various nutrients, A powdered base material, and a coating agent. This can be broth to improve the flavor of the porridge when blended with the above-mentioned ratio with the nucleic acid-based seasoning.

Particularly, the nucleic acid-based seasoning is selected from the group consisting of salt, sugar, corn starch, bulgogi extract powder, soybean powder, disodium 5'- ribonucleotide, onion powder, meat bass, refined woji, bark extract powder, white pepper-coated spice, Coated spice, beef extract, bark extract, garlic concentrate, disodium bicarbonate, onion concentrate, garlic essential oil, and citric acid.

As shown in FIG. 4, the kelp blend powder contains 35 to 36 parts by weight of salt, 28.5 to 29.5 parts by weight of seaweed extract, 16.3 to 17.2 parts by weight of dextrin, 12.00 to 12.12 parts by weight of yeast extract, 3.3 to 4.2 parts by weight of radish powder 0.43 to 0.52 parts by weight of tangle powder, 0.9 to 1.03 parts by weight of onion powder and 0.9 to 1.03 parts by weight of shiitake powder were placed in a vessel and mixed. After the step of mixing, the degree of vacuum was 650 to 750 mmHg, 17 to 18 hours, A vacuum drying process at a temperature of 75 to 80 캜; A step of pulverizing the raw material by operating a stirrer at a speed of 2400 to 2600 rpm, and a step of removing impurities by using 8,000 to 12,000 gauss magnets of the pulverized raw material.

As shown in FIG. 4, the yeast extract of the kelp blended powder has a moisture content of 32 to 38 wt% and glutamic acid of 18 to 25 wt% and a pH of 4.9 to 6.1, Fermenting and washing; Extracting the washed contents with hot water to separate the yeast extract and the yeast cell wall; Filtering and concentrating only the separated yeast extract; And sterilizing the concentrated yeast extract at 105 to 115 ° C for 44 to 46 seconds, filtering through a mesh filter having a diameter of 0.3 to 0.5 mm, and detecting metals using a 0.8 to 1.2 tesla magnet Can be manufactured.

35.81 parts by weight of salt, 28.96 parts by weight of seaweed extract, 16.89 parts by weight of dextrin, 12.06 parts by weight of yeast extract, 3.86 parts by weight of radish powder, 0.48 part by weight of sea tangle powder, 0.97 part by weight of onion powder and 0.97 part by weight of shiitake mushroom powder.

The kelp extract in the kelp mixed powder is a liquid rather than a powder, and the remaining ingredients made of powder are mixed with the liquid solution of the kelp extract. Dried radish, onion, and shiitake are pulverized and powdered. That is, the material to be charged into the vessel is in a liquid state, and is vacuum-dried at a temperature of 75-80 ° C under vacuum of 650-750 mmHg for 17-18 hours.

In particular, the kelp extract may be prepared by heating kelp in water to 85 to 90 ° C while appropriately watering the kelp and dissolving the kelp nutrients in water. The kelp is called water and then pressurized to extract kelp liquid . The liquid phase extracted with kelp is preferably concentrated at 37 to 43 brix. Powdering is best when it is 40brix. 28.5-29.5 parts by weight of the concentrated sea tangle extract and 35-36 parts by weight of salt are mixed, and the overall property becomes less watery.

The salt may contain sunflower salt rich in minerals. However, it is possible to use other salt-free white salt, which is long-baked at 800-1000 ° C, to remove seawater contaminants.

Vacuum drying at 650-750 mmHg for 17-18 hours and 75-80 ° C for vacuum drying of the kelp extract and other raw materials can be performed using a vacuum drying apparatus. This is a device for removing moisture by allowing water to evaporate under subatmospheric pressure. As the pressure decreases, the vaporization temperature decreases. In particular, when drying is carried out under conditions of 700 mmHg, 18 hours, and 80 ° C, The particle uniformity is high.

- Water -

The water may be diluted by mixing 3,000 parts by weight of purified water with respect to 200 parts by weight of the concentrated water.

As shown in Fig. 3, the water-extracted concentrate contains 40 to 42 parts by weight of seaweed extract, 19.5 to 20.5 parts by weight of vegetable extract concentrate, 22.9 to 23.9 parts by weight of purified water, 3.5 to 4.5 parts by weight of white sugar, 0.5 to 0.9 weight of yeast extract 0.05 to 0.15 parts by weight of tangle powder and 10.3 to 11.3 parts by weight of salt into a mixing container; Stirring the contents of the mixing vessel while heating the mixing vessel at a temperature of 85 to 90 DEG C for a predetermined time; And stopping the stirring when the contents have a predetermined viscosity and gradually cooling the mixed container at a temperature of 75 to 80 ° C for a predetermined time; . ≪ / RTI >

The yeast extract is as described above.

The kelp extract concentrate is prepared by adding seaweed flakes, kelp powder and purified water into a cooking vessel, heating the mixture to boil a salt, heating the mixture at a temperature of 80 to 85 ° C. for a certain period of time to extract the extracted liquid at a brix of 4.8 to 5.2, ≪ / RTI > The kelp flake means that the kelp is cut into thin slices or crushed pieces, which means that the kelp powder is made in powder form. It is good to cut the kelp flakes to a length of 0.1 ~ 1cm in length. If you concentrate only with the kelp powder and the purified water, the texture may decrease, so you can mix the kelp flakes for a certain amount. When the content of the cooking vessel is 1 kg, it is heated, boiled with a salt, and then concentrated by heating at 80 to 85 ° C for 10 to 20 minutes.

The seaweed flakes and sea tangle powder were soaked in purified water and heated for about 1 hour in a softened state for 10 to 20 hours. Then, they were filtered through a mesh screen of 250 to 300 mesh and further heated to a constant temperature of 60 to 70 ° C to obtain 4.8 to 5.2 Concentrate to bricks. The amount of purified water and kelp is preferably 1: 1, and the ratio of kelp powder to kelp flake is 3: 0.5 ~ 1. An extraction tank can be used for mass production, The concentrate may be sterilized and packaged individually in a sealed package.

The vegetable extract concentrate is prepared by washing the radish, onion, green onion, and dried shiitake mushrooms thoroughly, cutting them into appropriate sizes, placing them in a cooking vessel of appropriate size, adding dried kelp flakes and purified water, Heated for 2 hours, filtered through a filter screen of 250 to 300 mesh, and further heated to 60 to 70 ° C to be concentrated to 12 to 14 bx.

Meanwhile, the beef compaction may be troublesome to prepare for cooking directly, so it is preferable to prepare it for long-term storage. As a preparation method for preparing the beef in large quantity, (a-1) 885 to 895 parts by weight of beef (A-2) 45 to 51 parts by weight of onion, 9 to 13 parts by weight of garlic, and 5 to 9 parts by weight of seeds in a blender to prepare a ground dressing; (a-3) baking the sauce on the beef; (a-4) 9 to 13 parts by weight of sesame oil, and 31 to 37 parts by weight of salt are mixed in the sauce, and the mixture is heated at a temperature of 75 to 85 ° C, and roasted; And (a-5) when the moisture starts to become high, it is heated to a temperature of 95 to 105 ° C and roasted until moisture is removed.

[Fig. 5] is a rough flowchart of the beef compaction manufacturing process. The manufacturing process of beef compaction is described in more detail as follows.

The step (a-1) is a step of finishing 885 ~ 895 parts by weight of beef. Beef, fat, tendons, etc. should be prepared through the removal process. Beef can be any form of growth such as raw meat or frozen meat. In a restaurant business such as a porridge specialty store, a large amount of beef is required to be prepared, and in this case, the frozen meat is often used.

In this case, the frozen dough is preferably stored at -18 ° C or below. To use the frozen dough, the frozen dough is thawed at -2 to 5 ° C for 20 to 28 hours and then fired at 10 to 15 ° C.

At this time, the frozen meat may be frozen in the form of minced meat, but most of the frozen meat is in the form of a lump. Therefore, the frozen meat that has been thawed and thawed is finely chopped by using three thin strips.

In the step (a-2), 45 to 51 parts by weight of onion, 9 to 13 parts by weight of garlic, and 5 to 9 parts by weight of pure meat are put into a blender to prepare a ground dressing. Previously, it was prepared with 9.2% by weight of onion and 2.1% by weight of garlic compared to 84.6% by weight of beef. In this case, it was effective in eliminating the beef from beef, but it was strong in flavor and fragrance of onion and garlic, On the other hand, there was a problem that the flavor of the onion and garlic was deteriorated when the compaction of the beef was introduced.

Therefore, we reduced the amount of onion and garlic to keep the basic taste of the existing porridge while eliminating the beating of the beef. Especially, 88.9% by weight of beef is 4.6% by weight and 1.1% by weight is garlic.

In the past, onion and garlic were sliced and prepared. However, in the present invention, the onion and garlic are mixed with a syrup and ground into a blender to form a spice. When mixed with beef with onion and garlic, the beef, minced beef, and garlic are not mixed well and the onion and garlic flavor is not well mixed. Therefore, the onion and garlic seeds are put in a blender-shaped beef-like shape prepared in a blender-like shape, and when it is put on the beef, the onion and garlic flavor should be well.

The step (a-3) is a step of baking the sauce on the beef.

The prepared sauce, onion, garlic, and syrup are mixed in a beaker and mixed with a blender. Onion and garlic are prepared in the form of grinding together with the seeds, so it has the effect of mixing well with the compaction of the beef. Especially, onion and garlic are mixed with the seeds, so that they are pre-chopped before frying, so that the meat is removed and the richness is improved. The sauce with the above seasonings may be left for 20 to 30 minutes.

In the step (a-4), 9-13 parts by weight of the sauce, sesame oil and 31-37 parts by weight of salt are boiled in the cooking vessel and heated to 75-85 ° C. In the past, the beef was first roasted or roasted, and the onion and garlic were put in order to remove the beef from the beef. In the present invention, the sauce made of onion, garlic and regular meat was mixed in the beef before roasting, In order to improve the situation.

9 to 13 parts by weight of beef, sesame oil and 31 to 37 parts by weight of salt are added to a cooking vessel, and the mixture is continuously roasted while heating to 75 to 85 ° C. If the cooking vessel is sealed, it can be cooked more quickly, but since it produces a lot of water, it is preferable to mix it well without frying the lid in the cooking vessel and roast it evenly.

In particular, 31 to 37 parts by weight of salt corresponds to 3.1 to 3.7% by weight based on the total weight. Since the porridge itself is cooked with protein, the compaction of the beef itself can increase the salinity of the porridge, .

The step (a-5) is a step of heating to a temperature of 95 to 105 ° C and frying until moisture is removed. When the cooked beverage is heated at a temperature of 75 to 85 ° C, the beef is continuously fried while the beef is being cooked. It is heated to 95 ~ 105 ℃ until the moisture is removed again. At this time, the contents of the cooking vessel are filtered through the filter net to remove oil. The compaction of the beef, which is removed to some extent, is put in another container with the oil removed through the filter net, where only the beef compaction is left and the oil can be removed.

In the case of manufacturing a large amount of beef compaction by the manufacturing method of the present invention, rapid freezing treatment is carried out to store and circulate the beef. In this case, the compaction of beef without oil is kept at a temperature of 0 to 5 ° C for a certain time, And at the same time, facilitate packaging.

Then, in the space of 5 ~ 15 캜, the beef compaction is divided into a predetermined amount according to the standard, and the plastic packaging process is performed first. That is, when the compaction of the beef is kept in the refrigerated state, the compaction of the beef is not hot, so that the moisture is not generated by the heat when it comes into contact with the vinyl. It is also easy to pack the beef stored at 0 ~ 5 ℃ by vacuum packing at 5 ~ 15 ℃.

The first vacuum packed package is inspected through the metal detector for metal detection. The kind of the metal detector is not limited, but it is preferable that iron (Fe) is 3.0 mm or less and stainless steel (Stainless Use Stainless (SUS)) is 5 mm or less. The packages that pass the metal detection test can be circulated through the outer packaging process and frozen at -18 ° C in the form of the finished product.

3. Step (C)

In the step (C), the contents of the cooking vessel are heated to 90 to 100 ° C while releasing the rice balls with a pusher, and then repeatedly stirred to mix well the rice flour, broth (or water), sesame oil and beef It is a step.

It is a pre-made material, but it has a high water content and it tangles with each other. It is important to mix it with the rest of the material while releasing it with a pushbutton. In this case, the temperature of the contents of the cooking vessel is preferably 90 to 100 DEG C, which may affect the palatability for the mixing of the pellets and the broth (or water).

In general, since it is cooked by a dead patient, it is cooked in a form in which the rice is completely spread by heating to a temperature of 60 to 70 ° C, which is a temperature at which the starch begins, and it is possible to save the texture of rice The contents of the cooking vessel are heated to 90 to 100 캜. When cooked at this temperature, the rice balls of sushi rice do not become so stiff as other cooking ingredients, and the texture of porridge improves. In particular, when the contents of the cooking container on the side of the bottom of the cooking container, that is, near the thermal power, is heated to 90 to 100 캜, the temperature of the center of the cooking container or the portion farther from the heating power is 75 to 80 캜. According to such a cooking temperature, when the rice bran is pressed for cooking while the texture of the rice bran is alive, it becomes a form that can be easily grasped and becomes easy to digest.

(D) Step

In step (D), the pine mushroom is placed in the cooking vessel and stirred for a predetermined period of time. Pine mushroom is cooked in a short time in a heated state, so it can keep its flavor. In particular, pine mushroom is added to the cooking vessel and stirred for about 3 to 4 minutes.

(E) Step

In step (E), when the mixture is thickened to a certain concentration, heating to the cooking vessel is stopped and 7 to 9 parts by weight of leek is added to the cooking vessel to mix. Leek is one of the most powerful foodstuffs and tannins that have relieved heartache and improved the stomach of the abdomen. It is recorded in "Dongbibogam" that "it treats the symptom which is so severe that the penetration or the pain of the heart is consecutively dying up to the shoulder in succession and sucks the leek raw thing", and the leek has vitamins A · B · C, carotene, iron It is rich in vitamins and nutrients, so it circulates smoothly and strengthens digestive organs, so it can be combined with pine mushroom which is rich in vitamin D, so that it can produce synergistic effect that can take various vitamins.

However, since the flavor of pine mushroom may be weakened due to strong flavor, it is most preferable to mix 7 to 9 parts by weight of leek in a finely chopped state, and most preferably 8 parts by weight to blend pine mushroom and leek flavor, In order to prevent the ingredients of allyl, which is contained in allyl, from being destroyed by heat, stop the heating which is applied to the cooking vessel, and then add the leek to slightly cook with the residual heat. The harmony of pine mushroom and leek improves the flavor of pine mushroom porridge.

In particular, when the pine mushroom is thickened to a certain concentration, it is preferable that the viscosity is in a range of 500 to 1500 cp (centipoise).

(F) Step

(F) is a step of putting the contents of the cooking container into a bowl, and then placing a certain amount of at least one of the flour and the flour on the contents. When the ingredients of the cooking vessel are sufficiently ripe and thickened to a certain concentration, the cooked contents are put into a bowl by putting the cooked contents in a bowl, so that the above-mentioned effect can be imparted to the flavor by giving at least one of the flour and the flour. It is preferable that both of the above-mentioned Kim powder and flour are placed.

Test Example

In the present invention, preference evaluation of pine mushroom porridge and pine mushroom porridge according to the present invention was conducted.

Example - according to the invention Matsutake mushroom porridge  Cooking

As an example, matsutake mushrooms were cooked using the mushroom produced through the above steps, and matsutake mushrooms were cooked using the same amount of mash as a comparative example.

The ingredients include 60 g of mushroom, 400 g of mushroom, 10 g of beef compost, 12 g of rice flour, 600 g of water, 12 g of sesame oil and 8 g of leek. After putting the rice in a saucepan, rice powder, sesame oil and beef fillings, Mix the contents thoroughly with a pusher. Mix the ingredients well. After a certain period of time has elapsed, the pine mushroom is added and stirred well. Then, when the concentration is high, the liver is placed in a bowl. On top of the porridge, I put on top of sprinkles of rice crackers, sprinkles of rice flour and rice flour to give a decorative effect with richness.

Comparative Example - Pine mushroom porridge dish of conventional method

The same ingredients and the same weight of 450 g of the above mixture and 2,250 parts of water were added to 60 g of pine mushroom, 10 g of beef tenderloin, 12 g of sesame oil and 8 g of leek.

Evaluation sections having an equal age distribution were constructed as shown in Table 2 below, and evaluation was made on the peanuts of the examples and comparative examples.

Composition distribution of evaluation stage

Age distribution 4-9 10-19 20-29 30-39 40-49 50-59 60 or more Number of people 20 10 10 10 10 10 20

However, considering the fact that elderly, infants, and patients are searched many times, the infants who are under 10 years old and elderly people over 60 years are evaluated and evaluated. At this time, the degree of preference evaluation was evaluated in 9 stages with the degree of the least flavor being the preference degree 1 and the degree of the richest flavor being the degree of preference degree 9.

Example  Likelihood evaluation

5-9 10-19 20-29 30-39 40-49 50-59 60 or more Preference 1 Sign 2 Symbol 3 Likeness 4 Symbol 5 One One Sign 6 3 One 2 2 2 2 4 Symbol 7 2 3 3 2 3 2 7 Symbol 8 9 6 3 5 3 3 6 Symbol 9 5 2 One One 2 3 3

Comparative Example  Likelihood evaluation

5-9 10-19 20-29 30-39 40-49 50-59 60 or more Preference 1 Sign 2 Symbol 3 Likeness 4 Symbol 5 One One 2 2 One 3 Sign 6 2 2 One 4 One 2 4 Symbol 7 5 3 2 2 4 2 5 Symbol 8 6 2 3 2 3 3 5 Symbol 9 6 2 2 One One 3

[Table 3] and [Table 4] were compared with each other as described above, there was not a large difference in preference to bean curd but the sensory evaluation was higher than that of the examples of the present invention.

Further, the cooking of the example and the comparative example was repeated ten times, and the time taken for cooking was calculated as shown in the following Table 5. [

1 time Episode 2 3rd time 4 times 5 times 6 times 7 times 8 times 9 times 10 times Example 10 minutes 10 minutes 11 minutes 11 minutes 10 minutes 12 minutes 11 minutes 9 minutes 10 minutes 11 minutes Comparative Example 30 minutes 28 minutes 30 minutes 29 minutes 32 minutes 28 minutes 34 minutes 30 minutes 30 minutes 31 minutes

As a result of the evaluation, it was confirmed that the cooking time of the embodiment of the present invention can be cooked in about 10 minutes, while the cooking time of the comparative example still takes about 30 minutes. It was surveyed as not large.

When the porridge is prepared using the pine mushroom porridge manufacturing method of the present invention as described in the above Test Example, the cooking time can be shortened while maintaining the same flavor as the ordinary porridge.

The present invention has been described above with reference to specific examples. However, since some modifications and variations are possible without departing from the gist of the present invention, the claims of the present invention include modifications and variations that fall within the true scope of the invention.

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Claims (5)

(A) preparing and finely grinding 50 to 60 parts by weight of pine mushroom;
(B) 370 to 400 parts by weight of rice bran, 11 to 13 parts by weight of rice flour, 500 to 600 parts by weight of water, 11 to 13 parts by weight of sesame oil, and 9 to 11 parts by weight of beef loin into a cooking vessel.
(C) heating the contents of the cooking vessel to 90 to 100 ° C while releasing the rice balls with a pusher, and then repeatedly stirring the rice flour, broth or water, sesame oil and beef filler to mix well;
(D) stirring the pine mushroom into the cooking vessel and stirring for a predetermined time;
(E) when the contents are thickened to a certain concentration, stopping the heating to the cooking vessel and adding 7 to 9 parts by weight of leek to the cooking vessel and mixing them; And
(F) placing the contents of the cooking container in a bowl, and then placing at least one of the above-mentioned ingredients on the contents; Lt; / RTI >
(1) mixing 440-460 parts by weight of rice flour and glutinous rice with 635-645 parts by weight of water, and stirring the flour at 10-25 ° C for 30-60 minutes; (2) placing the mixture and water in a pressure cooker, closing the lid, and heating; (3) stopping the heating after elapse of 30 to 60 seconds when the pressure cooker starts to move further, and waiting until the steam is completely discharged without further movement of the pressure cooker; And (4) placing the cooked contents in a container after covering the pressure cooker completely, and covering the cooked contents with a wet cotton cloth,
The harvesting water contains 40 to 42 parts by weight of a seaweed extract concentrate, 19.5 to 20.5 parts by weight of a vegetable extract concentrate, 22.9 to 23.9 parts by weight of purified water, 3.5 to 4.5 parts by weight of white sugar, 0.5 to 0.9 part by weight of yeast extract, 0.05 to 0.15 part by weight of kelp powder And 10.3 to 11.3 parts by weight of salt, and 3,000 parts by weight of purified water with respect to 200 parts by weight of the concentrated water obtained by dilution.
Wherein the yeast extract has a water content of 32 to 38% by weight, a glutamic acid content of 18 to 25% by weight, a pH of 4.9 to 6.1,
The filtrate concentrate contains (1) 40 to 42 parts by weight of a seaweed extract concentrate, 19.5 to 20.5 parts by weight of a vegetable extract concentrate, 22.9 to 23.9 parts by weight of purified water, 3.5 to 4.5 parts by weight of white sugar, 0.5 to 0.9 part by weight of yeast extract, To 0.15 part by weight of the mixture in a mixing vessel; (2) stirring the contents of the mixing vessel while heating the contents of the mixing vessel to a temperature of 85 to 90 캜 for a predetermined time; And (3) stopping stirring when the content becomes a predetermined viscosity, and gradually cooling the mixture at a temperature of 75 to 80 ° C for a predetermined time.
(A) preparing and finely grinding 50 to 60 parts by weight of pine mushroom;
(B) 370-400 parts by weight of rice bran, 11-13 parts by weight of rice flour, 500-600 parts by weight of broth, 11-13 parts by weight of sesame oil, and 9-11 parts by weight of beef tenderness in a cooking vessel.
(C) heating the contents of the cooking vessel to 90 to 100 ° C while releasing the rice balls with a pusher, and then repeatedly stirring the rice flour, broth or water, sesame oil and beef filler to mix well;
(D) stirring the pine mushroom into the cooking vessel and stirring for a predetermined time;
(E) when the contents are thickened to a certain concentration, stopping the heating to the cooking vessel and adding 7 to 9 parts by weight of leek to the cooking vessel and mixing them; And
(F) placing the contents of the cooking container in a bowl, and then placing at least one of the above-mentioned ingredients in a predetermined amount on the contents,
(1) mixing 440-460 parts by weight of rice flour and glutinous rice with 635-645 parts by weight of water, and stirring the flour at 10-25 ° C for 30-60 minutes; (2) placing the mixture and water in a pressure cooker, closing the lid, and heating; (3) stopping the heating after elapse of 30 to 60 seconds when the pressure cooker starts to move further, and waiting until the steam is completely discharged without further movement of the pressure cooker; And (4) placing the cooked contents in a container after covering the pressure cooker completely, and covering the cooked contents with a wet cotton cloth,
The broth includes 80 to 84 parts by weight of a mixture of tangle powder, 6 to 8 parts by weight of dextrin, 4.0 to 4.6 parts by weight of salt, 0.9 to 1.3 parts by weight of bonito powder, 0.4 to 0.8 parts by weight of kelp powder and 0.09 to 1.11 parts by weight of sodium succinate And further adding purified water to the raw material powder,
The kelp blended powder was prepared by mixing 35 to 36 parts by weight of salt, 28.5 to 29.5 parts by weight of seaweed extract, 16.3 to 17.2 parts by weight of dextrin, 12.00 to 12.12 parts by weight of yeast extract, 3.3 to 4.2 parts by weight of radish powder, 0.9 to 1.03 parts by weight of an onion powder, and 0.9 to 1.03 parts by weight of a mushroom powder,
Wherein the yeast extract has a moisture content of 32 to 38% by weight, a glutamic acid content of 18 to 25% by weight, and a pH of 4.9 to 6.1, based on the total weight% of the yeast extract.
3. The method according to claim 1 or 2,
The beef compaction,
(a-1) finely grinding 885 ~ 895 parts by weight of beef;
(a-2) 45 to 51 parts by weight of onion, 9 to 13 parts by weight of garlic, and 5 to 9 parts by weight of purified meat into a mixer to prepare a ground seasoning;
(a-3) baking the sauce on the beef;
(a-4) boiling the sauce, 9-13 parts by weight of sesame oil and 31-37 parts by weight of salt in a cooking vessel, heating and firing the mixture at a temperature of 75-85 캜; And
(a-5) When the moisture starts to become high, it is heated to a temperature of 95 ~ 105 ° C and roasted until moisture is removed; Wherein the method comprises the steps of:
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