KR101641893B1

KR101641893B1 - Method for preparing curry vegetables set

Info

Publication number: KR101641893B1
Application number: KR1020160018247A
Authority: KR
Inventors: 고재길
Original assignee: 주식회사 아워홈
Priority date: 2016-02-17
Filing date: 2016-02-17
Publication date: 2016-07-22

Abstract

The present invention relates to a method for producing a curry vegetable set, comprising the steps of (A) immersing the vegetable mixture in a concentrate mixture in which curry concentrate and vegetable concentrate are mixed and heating at 90 to 120 ° C; (B) fermenting the fermented broth at 30 to 40 DEG C after mixing the heated vegetable and the curry fermentation broth; (C) steam-heating the fermented vegetables; (D) preparing a curry sauce; (E) cooling the vegetables heated in step (C) and the curry sauce prepared in step (D) to a temperature of 10 to 20 ° C; And (F) packaging and sterilizing the cooled vegetables and curry sauce, so that the preservation period can be increased without using synthetic preservatives, and food can be taken immediately upon warming.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method of preparing a curry vegetable set,

The present invention relates to a method for producing a curry vegetable set which can increase the preservation period without using a synthetic preservative and which can be taken out immediately upon warming.

As the social structure has become westernized with the development of industry in recent years, dual-income couples and female employment population are continuously increasing, and leisure is becoming more common due to the improvement of income level. Therefore, the necessity of easy and convenient instant food is greatly raised for anyone to cook.

In addition, Korean people who use rice as a stock want to corrode menus that are suitable for rice. Especially, as the modern society has developed, the eating habits of Koreans tend to be westernized. More development is required.

Curry is the closest to the taste of Korean people among western foods, and is widely consumed by both sexes.

Curry is defined as a product made by adding food or food additives to curry powder in foodstuffs. The curry powder is defined as having a curry content of 5% or more for a solid or powder product, and a curry powder for a liquid product is 1% or more.

Curries distributed on the market include powder curry, solid curry and liquid retort curry. Powdered curry and solid curry should be prepared and cooked, but the retort curry should be heated in boiling water for 3 minutes or warmed by microwave. have.

In other words, powdered curry and solid curry are prepared by cutting vegetables such as potatoes, carrots, and onions into appropriate sizes, and cutting the selected meat according to taste, such as beef, chicken, or pork, in a form that is easy to eat. And fry the meat to lightly cooked. Add the appropriate amount of water and boil. When the vegetables and meat are sufficiently ripe, turn off the light. Then add the powdered curry powder and curry powder and cook it well. Turn it on again and boil until boiling. .

However, those who are familiar with curry cooking need about one hour of time and effort, and those who are not fluent in curry cooking require more time, and a variety of ingredients such as powder or solid curry, Different cases occur depending on the person or occasionally.

In addition, the retort curry which has already been cooked and is to be eaten only by heating is heat-treated at a high temperature of 121 캜 for 4 minutes or more in the manufacturing process and can be stored for a long time in a retort pouch. However, The texture, color, appearance and taste of the texture and curry are different from the curry to be cooked.

As described above, regardless of whether it is a powdery, solid, or liquid retort, the conventional curry has many inconveniences in cooking and eating, and there is a difference in taste. In spite of the benefit of turmeric for the human body, There are several limitations.

Therefore, a curry which can be easily cooked and consumed, and which is cooked to be cooked immediately, and which has no difference in curry, texture, color, appearance, and taste is required.

Korea Patent No. 1126945 Korean Patent Publication No. 1996-0020761

It is an object of the present invention to provide a method for manufacturing a curry vegetable set which can increase the preservation period without using a synthetic preservative and which can be taken immediately when heated.

According to an aspect of the present invention, there is provided a method of preparing a curry vegetable set comprising the steps of: (A) immersing a cut vegetable into a concentrate mixture in which a curry concentrate and a vegetable concentrate are mixed; (B) fermenting the heated vegetables with a curd fermentation broth; (C) steam-heating the fermented vegetables; (D) preparing a curry sauce; (E) cooling the vegetables heated in step (C) and the curry sauce prepared in step (D) so that the product temperature of the vegetables is 10 to 20 ° C; And (F) packaging and sterilizing the cooled vegetable and curry sauce.

In the step (A), the concentration of the curry concentrate may be 5 to 10 Bricks, and the concentration of the vegetable concentrate may be 10 to 20 Bricks.

In the step (A), the curry concentrate and the vegetable concentrate may be mixed at a weight ratio of 1: 0.5 to 1.

In the step (A), the curry concentrate may be a concentrated solution of the mixture of the purified water and the curry powder heated at 60 to 90 ° C.

In the step (A), the vegetable concentrate may be a solution in which a mixture of at least one selected from the group consisting of potato, peeled squash, carrot, onion and sweet potato and purified water is heated at 60 to 90 ° C and concentrated.

In the step (B), the fermentation broth may be fermented at 35 to 50 ° C for 5 to 20 hours by inoculating a useful microorganism into the curry concentrate of step (A).

In step (C), the steam may be heated for 10 to 60 seconds with steam at 110 to 130 ° C.

In the step (D), the curry sauce may be one prepared by mixing purified water, Katsuobushi extract, and curry powder, heating the mixture at 60 to 90 ° C, and then adding the starch solution and heating the mixture at 40 to 50 ° C.

The curry vegetable set of the present invention can be easily taken at a curry shop or a home, and there is no difference in the curry, the texture, the color, the appearance and the taste.

In addition, the curry vegetable set of the present invention has a long storage period so that the preservation period is similar to that in the case of using a synthetic preservative without using a synthetic preservative.

Hereinafter, the present invention will be described in detail.

The method for producing the curry vegetable set of the present invention comprises the steps of: (A) immersing the seasoned vegetables in a concentrate mixture in which curry concentrate and vegetable concentrate are mixed and heating at 90 to 120 ° C; (B) fermenting the fermented broth at 30 to 40 ° C after mixing the heated vegetables with the fermented curry; (C) steam-heating the fermented vegetables; (D) preparing a curry sauce; (E) cooling the vegetables heated in step (C) and the curry sauce prepared in step (D) so that the product temperature of the vegetables is 10 to 20 ° C; And (F) packaging and sterilizing the cooled vegetable and curry sauce.

First, in step (A), the cut vegetables are dipped in a concentrated mixture mixture of the curry concentrate and the vegetable concentrate to heat the cooked vegetables to 70 to 80%.

The finely chopped vegetables are added to the concentrate mixture solution and heated at 90 to 120 캜, preferably 100 to 110 캜, for 10 to 40 minutes, preferably 20 to 30 minutes, to grind the surface and inside of the chopped vegetables The concentrate mixture seeps into the surface and into the interior so that the curry flavor and aroma are produced in the vegetables. If the heating temperature and time are less than the lower limit, the concentrate may not penetrate into the cut vegetables. If the heating temperature and time are above the upper limit, the vegetables may be decomposed and the subsequent steps can not be performed.

Since the curry vegetable set is packed so that the vegetable and the curry sauce are not mixed when the vegetable set is packed, there is a problem that the taste is not mixed with the curry sauce later when the vegetables are used. It is preferred to heat the mixture under a concentrated mixture so that the curry flavor and flavor permeate the surface and inside of the vegetable. In this case, when only the curry concentrate is used without using the vegetable concentrate, the taste and flavor of the vegetables may not occur in the vegetables, and only the taste and aroma of the curry may be generated.

Examples of the above-mentioned cut vegetables include at least one selected from the group consisting of potatoes, peeled squash, carrots, onions and sweet potatoes. The vegetables are cut to a length of 1 to 2.5 cm, Then, If the size of the chopped vegetables is below the lower limit, it may be difficult to perform the steam heating in the step (C). If the size of the chopped vegetables exceeds the upper limit, the concentrate may not be delivered to the center of vegetables.

The curry concentrate is a solution in which a mixture of purified water and curry powder is heated at 60 to 90 占 폚 and concentrated to 5 to 10 brix, preferably 5 to 7 brix. When the concentration of the curry concentrate is less than the lower limit, the curry flavor and aroma may hardly be generated in the vegetables. If the concentration exceeds the upper limit, the curry flavor may be strong, resulting in a decrease in the functionality and carbonization in the heating process.

The vegetable concentrate is a solution of a mixture of vegetable and purified water heated at 60 to 90 DEG C and concentrated to 10 to 20 brix, preferably 12 to 15 Bricks. When the concentration of the vegetable concentrate is less than the lower limit, the taste and flavor inherent to the vegetable may be hardly generated. If the concentration of the vegetable concentrate is higher than the upper limit, the taste may not be mixed with the curry sauce later. At this time, it is preferable that the vegetable used for producing the vegetable concentrate is used in the same manner as the above-mentioned cut vegetables.

The curry concentrate and the vegetable concentrate are in a weight ratio of 1: 0.5 to 1, preferably 1: 0.5 to 0.7. When the content of the vegetable concentrate is lower than the lower limit, the curry flavor and flavor may be strong. If the content of the vegetable concentrate is higher than the upper limit, the vegetable taste and flavor may be stronger and the sensory properties may be lowered.

Next, in the step (B), the curry fermentation broth is applied to the vegetables partially cooked in the step (A), and then the fermentation is carried out at 30 to 40 ° C for 10 to 20 hours.

The fermentation broth obtained by inoculating an effective microorganism (EM: Effective Mirco-organism) into the curry concentrate of step (A) and fermenting at 35 to 50 ° C for 5 to 20 hours, It makes it harder to prevent the surface of vegetable from breaking when steam is heated and improve the texture of vegetable surface.

The carrageenan fermentation broth is used in an amount of 5 to 20 parts by weight, preferably 8 to 13 parts by weight, based on 100 parts by weight of the vegetables partially cooked in the step (A). If the content of the fermentation broth is less than the lower limit, the flavor and texture may not be improved. If the content is above the upper limit, a bitter taste and an unpleasant flavor may be produced.

If the fermentation temperature and time in the step (B) is lower than the lower limit, the flavor may be lowered and the texture may not be improved. If the fermentation temperature and time are higher than the upper limit, the flavor may be lowered.

Next, in step (C), the fermented vegetables are steam-heated at 110 to 130 ° C for 10 to 60 seconds, preferably 10 to 30 seconds to completely cook the cut vegetables.

Steam is applied to the surface of the fermented vegetables, and the fermented curry which remained on the surface is forcibly infiltrated into the vegetables, so that the inside of the vegetables is completely cooked. When the oven heating is used instead of the steam heating by the heating method, not only the curry fermentation liquid does not penetrate into the vegetable but also the surface of the vegetable can be carbonized.

If the temperature and time during steam heating are below the lower limit, the fermented curry can not penetrate into the vegetables and the vegetables may not be fully cooked. If the temperature is above the upper limit, the texture of vegetables may be lost.

Next, in the step (D), a curry sauce is prepared.

The curry sauce is prepared by mixing the purified water, Katsuobushi extract, curry powder, fresh M, and mingles at a temperature of 60 to 90 ° C., adding starch solution, and then heating the mixture at 40 to 50 ° C. to form a viscous product. Lt; / RTI >

The curry sauce is prepared by mixing 1 to 5 parts by weight of Katsuobushi extract, 0.1 to 1 part by weight of curry powder, 0.1 to 0.3 part by weight of fresh M, and 10 to 20 parts by weight of tastes, based on 100 parts by weight of purified water.

The curry powder is prepared by diluting curry powder in an amount of 0.1 to 1 part by weight with purified water 10 times and then putting it in a retort pouch. The curry powder is sterilized by autoclaving at 120 to 125 ° C for 30 to 50 minutes. In addition, stability hurdles can be added by using the flashm.

Next, in step (E), the vegetables heated in step (C) and the curry sauce prepared in step (D) are cooled to a temperature of 10 to 20 ° C.

The vegetable heated in the step (C) and the curry sauce prepared in the step (D) are cooled to further increase the shelf life.

If the temperature of the product temperature is less than the lower limit value, the product may undergo a process such as thawing in order to perform the next process, so that the quality may be changed.

Next, in the step (F), the cooled vegetables and curry sauce are packed so as not to be mixed and sterilized.

The cooled vegetables and curry sauce are put into vinyl so as not to be mixed, followed by sterilization at 70 to 90 ° C for 40 to 60 minutes using a combi oven.

It is preferable to pack the cooled vegetables and the curry sauce so that they do not mix with each other during the packaging to prevent deterioration of the physical properties of the vegetables. If the vegetable and the curry sauce are mixed and packed, the texture of the vegetable surface disappears by the curry sauce over time, and the surface easily falls off even under a weak pressure, Dropped or shattered pieces of vegetable are scattered and the aesthetics are degraded.

After the step (F), the product may further be cooled to a temperature of 5 to 15 ° C and then stored at 0 to 10 ° C.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the present invention. Such variations and modifications are intended to be within the scope of the appended claims.

Production Example 1. Preparation of Curry Concentrate

The purified water and the curry powder were mixed and heated at 90 캜 until they became 6 Bricks to prepare a curry concentrate.

Production Example 2. Preparation of vegetable concentrate

Purified water and vegetables were mixed and heated at 90 캜 until 13 bricks were obtained to prepare a vegetable concentrate. The above vegetables were mixed in a weight ratio of 1: 0.5: 0.3 of potato, molasses, and carrot.

Production Example 3. Preparation of Curry Fermentation Liquid

A fermented broth was prepared by inoculating a useful microorganism into the curry concentrate prepared in Preparation Example 1 and fermenting at 40 DEG C for 10 hours.

Example 1.

Potatoes sliced at 2.5 X 2.5 cm 2, stripped squash sliced at 2.0 × 2.0 cm 2, and carrots cut at 1.5 × 1.5 cm 2 were mixed at a weight ratio of 1: 0.5: 0.3, followed by mixing the curry concentrate of Preparation Example 1 and Preparation Example 2 Of vegetable concentrate was mixed at a weight ratio of 1: 0.6, and the mixture was heated at 100 DEG C for 20 minutes to cook only 80% of the whole vegetables. Then, 10 parts by weight of the fermentation broth of Preparation Example 3 was added to 100 parts by weight of the above- After mixing, the mixture is fermented at 35 DEG C for 10 hours. The fermented vegetables are steam-heated at a temperature of 110 ° C for 15 seconds to completely cook the vegetables.

To 100 parts by weight of purified water, 2.8 parts by weight of Katsuobushi extract, 0.3 part by weight of curry powder, 0.17 part by weight of freshmeal, and 12 parts by weight of vinegar were mixed and heated at 90 캜 for 1 hour, When the mixture became viscous by the secondary heating and became transparent, the heating was terminated to prepare a curry sauce.

The steam-heated vegetables and the curry sauce were cooled with a blast chiller so that the central temperature was 15 ° C. The vegetables and curry sauce were put in a polyethylene wrapping paper so that they were not mixed with each other, vacuum packed and then heated in a combi oven at 80 ° C for 50 minutes And sterilized to prepare a set of curry vegetables.

Comparative Example 1. Using a synthetic preservative

Potatoes cut into 2.5 X 2.5 cm 2, cuttlefish squashed 2.0 X 2.0 cm 2, and carrots cut into 1.5 X 1.5 cm 2 were mixed at a weight ratio of 1: 0.5: 0.3. The vegetables were cooked by boiling, and then the curry powder was added to purified water 10 Diluted curry solution and heated at 100 DEG C for 30 minutes to prepare a curry vegetable set by adding 2 parts by weight of synthetic preservative and seasoning to 100 parts by weight of vegetables.

COMPARATIVE EXAMPLE 2 The process of immersing vegetables in a concentrate mixture and heating them was omitted

The procedure of Example 1 was followed except that the process of heating the vegetables by immersing them in a concentrated mixture was omitted and the vegetables were immediately fermented with a curry fermentation broth and steamed at 110 ° C for 5 minutes to prepare curry vegetable sets.

Comparative Example 3. Skip the process of fermenting vegetables with curry fermentation liquid

The procedure of Example 1 was followed except that the process of fermenting vegetables with a curry fermentation broth was omitted and the vegetables were heated with the concentrate mixture and immediately steamed to prepare a set of curry vegetables.

< Test Example >

In the Examples and Comparative Examples, The curry vegetable set was secondarily cooled to a center temperature of 5 ° C, stored at 0 ° C, and then thawed at a storage temperature of 15 ° C.

Test Example 1. Microbiological measurement

The set of curry vegetables prepared in Examples and Comparative Examples was thawed in a 15 ° C storage and the number of microorganisms was measured. The total number of bacteria was measured by using 3M dry culture medium (petrifilm, USA) and the culture medium for total bacterial count was cultured in petrifilm aerobic count medium at 37 for 24 hours. Total bacterial counts were expressed as colony forming unit (CFU) per gram of treatment, and the results are shown in Table 1 below.

division Total number of bacteria (CFU / g) 5day 10day 15day Example 1 N.D. 0.71 1.72 Comparative Example 1 N.D. 0.88 1.84 Comparative Example 2 0.56 1.99 5.28 Comparative Example 3 0.89 3.41 8.67

N.D .: Not detected

As shown in Table 1, it was confirmed that the curry vegetable set prepared according to Example 1 of the present invention inhibited an increase in the total number of bacteria as compared with Comparative Examples 2 and 3. In addition, the curry vegetable set prepared according to Example 1 has a similar total number of bacteria to that of Comparative Example 1 using a synthetic preservative.

Therefore, it was confirmed that the curry vegetable set prepared according to Example 1 of the present invention had a storage period similar to that of curry using a synthetic preservative without using a synthetic preservative.

Test Example 2. Measurement of physical properties

Examples < RTI ID = 0.0 > Vegetables were measured using a texture analyzer (TA-XT2i, Stable Micro Systems, England). The thickness of the sample was adjusted to be uniform and placed parallel to the center of the plate. The hardness (g), springiness (cohesiveness), gumminess (cohesiveness), gumminess (Chewing noise, g · mm) and so on. The analysis conditions were maximum load of 2 kg, head speed of 2.0 mm / sec, probe (0.25 Φ spherical probe), distance of 8.0 mm, and force of 5 g.

Hardness refers to the force that transforms the shape of a food, and elasticity refers to the property of an object being transformed by the outside to return to its original state. Cohesiveness refers to the strength required for internal bonding that forms the form of food, gum is the ability to swallow semisolid samples, and chewiness refers to the energy required to chew food in a swallowable state, which includes hardness and cohesiveness And elasticity are largely involved.

division Hardness Resilience Coherence Gum Chewiness Example 1 281.15 ± 70.15 1.13 ± 0.11 0.50 + - 0.38 150.2 ± 29.8 143.2 ± 50.5 Comparative Example 1 371.26 ± 58.16 0.84 + 0.08 0.49 0.35 180.5 ± 35.9 179.4 ± 46.7 Comparative Example 2 405.14 + - 40.64 0.75 + 0.06 0.58 ± 0.50 185.3 ± 40.7 186.9 ± 51.6 Comparative Example 3 356.18 ± 48.11 0.70 + - 0.10 0.59 ± 0.53 191.2 ± 30.2 189.7 ± 50.8

As shown in Table 2, it was confirmed that the vegetables of the curry vegetable set prepared according to Example 1 of the present invention were superior in hardness, elasticity, cohesiveness, gumminess and chewiness to those of Comparative Examples 1 to 3.

Test Example 3. Sensory Test _ Vegetable

The vegetables of the curry vegetable set prepared in the examples and the comparative examples were sampled by 20 professional panelists and then the sensory evaluation was carried out by the 9 point scale method (the greater the degree is, the more the score was 9 points) ].

- Appearance, incense, color, taste and comprehensive preference: 1 point = very bad, 9 points = very good

division Exterior incense color flavor Comprehensive likelihood Example 1 8.0 8.1 7.7 7.5 7.6 Comparative Example 1 6.0 7.0 5.0 7.4 6.3 Comparative Example 2 5.6 5.1 7.4 6.3 5.8 Comparative Example 3 6.4 4.8 7.0 5.8 5.1

As shown in Table 3 above, the vegetables of the curry vegetable set prepared according to Example 1 of the present invention are maintained in the shape of the cut vegetables, and the colors of the vegetable and the curry are mixed, Flavor, color, taste and general preference were all superior to those of Comparative Examples 1 to 3 as compared with the case where the vegetable taste was mixed.

On the other hand, in Comparative Example 1, the vegetable and curry sauce were mixed to deteriorate the physical properties of the vegetable, and the appearance was greatly damaged. In Comparative Examples 2 and 3, the vegetable shape was also damaged and there was almost no curry flavor, Respectively.

Test Example 4. Sensory evaluation _ Mix of vegetable and curry sauce

The vegetables of the curry vegetable set prepared in Examples and Comparative Examples and the curry sauce were mixed and subjected to sensory evaluation as in Test Example 3. [

- Incense, harmonious taste and comprehensive preference: 1 point = very bad, 9 points = very good

division incense Flavor to match Comprehensive likelihood Example 1 8.1 8.0 8.1 Comparative Example 1 8.0 7.8 7.8 Comparative Example 2 6.5 4.8 5.2 Comparative Example 3 6.8 4.3 5.0

As shown in Table 4, it was confirmed that the curry vegetable set prepared according to Example 1 of the present invention is superior in taste, flavor, and overall acceptability to vegetables and curry sauce compared to Comparative Examples 2 and 3.

On the other hand, Comparative Example 1 was prepared by mixing vegetable and curry sauce. In particular, since the flavors of the curry and the vegetables with the mold permeated in Example 1 and Comparative Example 1 were separately prepared, the curry sauce of Example 1 and the vegetables with the taste and smell of curry were mixed before cooking And confirmed that they are in harmony.

Claims

(A) immersing the seasoned vegetables in a concentrated mixture mixture of a curry concentrate and a vegetable concentrate to heat them;
(B) fermenting the heated vegetables with a curd fermentation broth;
(C) steam-heating the fermented vegetables;
(D) preparing a curry sauce;
(E) cooling the vegetables heated in the step (C) and the curry sauce prepared in the step (D) so that the product temperature is 10 to 20 ° C; And
(F) packaging and sterilizing the cooled vegetable and curry sauce.

The method according to claim 1, wherein the concentration of the curry concentrate in step (A) is 5 to 10 Bricks, and the concentration of the vegetable concentrate is 10 to 20 Bricks.

The method according to claim 1, wherein in the step (A), the curry concentrate and the vegetable concentrate are mixed at a weight ratio of 1: 0.5 to 1.

The method according to claim 1, wherein in the step (A), the mixture of the purified water and the curry powder is a concentrated solution heated at 60 to 90 ° C.

[7] The method of claim 1, wherein the vegetable concentrate is a concentrated solution of a mixture of at least one selected from the group consisting of potato, peeled squash, carrot, onion and sweet potato and purified water heated at 60 to 90 DEG C &Lt; / RTI > wherein the method comprises the steps of:

The method according to claim 1, wherein in the step (B), the fermented broth is fermented at 35 to 50 ° C for 5 to 20 hours by inoculating a useful microorganism into the curry concentrate of step (A) Way.

The method according to claim 1, wherein, in step (C), steam is heated for 10 to 60 seconds with steam at 110 to 130 ° C.

2. The method according to claim 1, wherein in step (D), the curry sauce is prepared by mixing purified water, Katsuobushi extract, and curry powder, heating the mixture at 60 to 90 DEG C for a first time, adding starch solution, &Lt; RTI ID = 0.0 > 1. &Lt; / RTI >