KR101738006B1 - Organic Korean offhand porridge and manufacturing method thereof - Google Patents

Abstract

The present invention relates to an organic instant jelly and a method of manufacturing the same, wherein an organic agricultural product is lyophilized, a dough is prepared, and a lyophilized product is prepared. The lyophilized organic produce and the optimal ratio of the dough are determined and packaged, The results of the evaluation of the sensory evaluation of the instant organic porridge and the dough produced by the present invention showed that the organic instant dying improved the value of porridge in terms of nutritional, functional, quality and preference, and was useful for storing and storing for a long time. have.

Description

[0002] Organic instant rice porridge and manufacturing method thereof [0002]

The present invention relates to a method for preparing instant porridge by freeze-drying organic agricultural products without any chemical treatment, and more particularly, to a method for producing instant porridge by freeze-drying without chemical treatment such as acid decomposition by carefully selecting only organic- The present invention relates to an organic processed instant rice and a method for producing the same.

Instant food can be easily cooked and processed food that is easy to store and carry. It does not distinguish the instant food according to the processing type in food circulation. It is based on convenience of cooking operation, such as instant intake food, instant cooked food, The types and types of processed foods are various, ranging from salads, rice and porridge to soup, soup, kimchi, side dishes, and snack foods (Seorans, J. et al., 2003, New Trends in Food Processing, Crit. Rev. Food Sci ., 43, 507-526).

As interest in functional health foods has increased recently, the development of products that pursue health, functionality, and simplicity in foods that emphasize simple food or nutrition has been developed through various demands of consumers and development of food processing technology. Demand for natural, organic, health-promoting, cosmetic, and low-calorie foods, which are natural pollution-free foods, is increasing. In addition, as the nuclear family and the aging society progress, the development of foods for specific classes, such as elderly people, young people, infants, women's foods, space foods, leisure foods and emergency foods, is being tried. In order to improve quality, diversity, storage and transportability, vacuum packaging, retort food, and aseptic packaging have been developed along with the development of food manufacturing technology, and frozen foods Food market is expanding (Hong, SS, 2000, The drying characteristics of food stuff (beet) by freeze drying, J. Ind. Sci. Tech .

Among these, freeze-dried foods are lightweight and can be stored at room temperature for a long time because the moisture is removed by freeze-drying after cutting, dicing or liquefying the material to reduce the preparation time of the food. (Kim, SS et al., 2008, Current status and prospects of space food development, Food Sci. Ind ., 4, 63-82).

On the other hand, it is semi-fluid food made by pouring and boiling water with main ingredient of dead grains. It is widely used for the care of the elderly or children, the illness recognition of the recovery period patient or the recovery type. Recently, (Kim, JM et al., 2004, Physical and sensory properties of rice gruels and cakes containing different levels of ginkgo nut powder, Korean J. Food Sci. Technol., 36, 410-415). Since the physical properties and physico - chemical characteristics are different according to the addition amount of dead water, it is an important traditional food which is worthy to be inherited as a symbolic food and health food of dead Korean. Therefore, various studies on various kinds of porridge materials and various cooking methods are underway.

As for the present state of the patent technology related to instant kaki, the instant kaki for diabetic patients, the preparation method thereof, the instant kaki premix are disclosed in Korean Patent Registration No. 10-1301926, and the instant kaki food composition and the preparation method thereof are disclosed in Korean Patent Registration No. 10-1240093 ≪ / RTI > Also, a simple cooking porridge and a manufacturing method thereof are disclosed in Korean Patent No. 10-0572386, and an instant porridge manufacturing method is disclosed in Korean Patent Registration No. 10-1073199. However, there is no suggestion or teaching about organic instant jelly which improves texture without destroying nutrients by lyophilizing organic materials and its manufacturing method.

Accordingly, it is an object of the present invention to provide a method for producing organic instant jelly, which freeze-dried an organic material without any chemical treatment to improve texture without loss of nutrients, thereby improving consumer preference.

Another object of the present invention is to provide the above-mentioned organic instant dough.

The above object of the present invention can be accomplished by a method for producing an organic agricultural product, The method of the present invention comprises the steps of: Preparing a porridge using the cupola; Lyophilizing the porridge; Determining and packing an optimal ratio of the lyophilized organic produce to the porridge; Evaluation of the sensory evaluation of organic instant rice porridge and pastry obtained from the above was performed.

The present invention provides freeze-dried organic instant rice and its preparation method, and can also maintain the original taste and nutrition of the food using the freeze-drying technique, shorten the cooking time, and improve the nutritional, functional, It has a great effect of improving the value of porridge and convenient storage and long-term storage and easy to carry.

FIG. 1 is a block diagram illustrating a method for preparing an organic instant prepared according to an embodiment of the present invention.

According to the present invention, it is most preferable to mix rice, glutinous rice, and brown rice at a weight ratio of 1: 1: 1 in preparing the rice gruel. In addition, it was most preferable when the rice was prepared by adding 6 times (w / w) water to the rice. When the water was added more than 6 times (w / w) of water, the physical properties of porridge were not preferable.

In addition, the highest sensory score was obtained when the weight ratio of freeze-dried porridge and organic produce was 8: 2.

On the other hand, organic agricultural products include potatoes, pumpkins, tomatoes, carrots, radishes, leeks, mountain leek, butterbur, fennel, ginger, garlic, pepper, onion and garlic.

The present invention will be described in more detail with reference to Examples. However, the following examples are merely illustrative of the present invention and are not intended to limit the scope of the present invention.

< Example 1 > Organic Instant Chicken Manufacturing

(1) Freeze-drying process of organic agricultural products

Organic produce to be used as raw material is dehydrated through washing process, cut into size of 0.5 × 0.5 cm, and frozen at -20 ° C. or below. The frozen material was freeze-dried at 0.005 to 0.05 Torr (mmHg) using a freeze dryer (Freeze Dryer, ilshinBioBase) and at -50 ° C or lower for 24 to 36 hours to make the finished moisture content 35%.

(2) Preparation of the present invention and freeze-dried porridge

Organic rice, glutinous rice, and brown rice are washed for 50 g each, then rice for 30 minutes, glutinous rice and brown rice for 2 hours. Mix the above-mentioned soaked rice, glutinous rice, and brown rice at a weight ratio of 1: 1: 1, and then add the rice to the steamer for 30 to 40 minutes to prepare a rice cake with a weight of 135% to 142%. After boiling the rice, the rice was boiled in high heat and boiled for 30 minutes. Then, it was freeze-dried in the same manner as the above-described freeze-drying method to obtain a moisture content of 35% .

(3) Determination of Optimum Ratio of Organic Instant Pepper and Packaging

The lyophilized porridge and organic agricultural products obtained above were mixed at an optimal ratio of 8: 2 by weight and packed to prepare the instant instant dough of the present invention.

< Experimental Example > Sensory Evaluation of Organic Instant Potatoes with Normal Porridge and Invention

After the completion of the organic instant dough, the dough and the comparative sensory test without the freeze drying technique were performed. The sensory test was carried out by 20 college students majoring in food. The sensory evaluation items were rated 5 points on the color, incense, viscosity, texture, overall likelihood of porridge and rated 15 points with "very bad" 1 point and "very good 5 points" The higher the score, the higher the score.

As shown in [Table 1], the organic instant potatoes prepared by freeze-drying were higher in all sensory test items such as chromaticity, flavor, viscosity, texture and overall acceptability than ordinary porridge.

The sensory evaluation results of the instant organic porridge and the general porridge of the present invention Plain porridge Freeze-dried organic instant rice porridge color 4.2 4.2 incense 4.0 4.2 Viscosity 4.2 4.4 Texture 4.3 4.4 Overall likelihood 4.1 4.5

The present invention is an extremely useful invention in the food industry because it has an excellent effect of providing a novel organic instant dough in terms of nutrition, function, quality, and taste.

Claims (2)

Rice, glutinous rice, and brown rice at a weight ratio of 1: 1: 1 and then adding the mixture to a steamer to prepare a rice cake; Adding 6-fold (w / w) water to the hot pepper obtained in the above step, boiling to prepare a porridge, and then freeze-drying; Cutting and lyophilizing organic produce; Wherein the freeze-dried product obtained in the above step and the lyophilized organic product are mixed at a weight ratio of 8: 2 and packaged.
A freeze-dried organic instant prepared according to the process of claim 1.

Images